If you don’t know who The Pioneer Woman is, go and Google her immediately. Friend her on Facebook and read her blog daily. You can thank me later.
I like to think that Ree and I are friends (if you don’t know who Ree is, see above and follow accordingly). She may not know that, but we are. She makes food for her cowboy/cowgirl family and does a heck of a job at it. While Alex isn’t a cowboy (at least not outside the bedroom – wink, wink. ok, I’m totally kidding.), he eats like one. I’ve yet to try a recipe from The Pioneer Woman that my cowboy, er – I mean Alex, doesn’t love. I’m willing to bet that your ‘cowboys’ will love it too. One little note – I tend use lower fat ingredients than what Ree calls for. Apparently when you actually work on a cattle ranch, you can eat basically anything you’d like. And another note – this dish is great to make ahead and heat up when you are ready to eat it. It can also be made and frozen for a later day.
Servings = 8
Weight Watchers Points+ = 8
- 1 1/4 pound ground beef (I use 93/7 for less fat)
- 15 ounces tomato sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 ounces No-Yolk Egg Noodles
- 1/2 cup reduced-fat sour cream
- 1 1/4 cup 1% cottage cheese, small curd
- 1/4 cup scallions, diced
- 1 cup low-fat cheddar cheese, shredded
Preheat oven to 350°.
Prepare the egg noodles al dente according to package directions. Drain and set aside.
Brown the ground beef in a large skillet. Drain the fat and add the tomato sauce, 1/4 tsp salt, and black pepper. Stir and simmer while you prepare the other ingredients.
In a medium bowl, combine sour cream and cottage cheese. Add black pepper to taste. Add noodles and stir to coat. Add green onions to taste. The green onions can overpower the dish, so add a small amount at a time.
To assemble, add half of the noodles to a sprayed baking dish. Top with half of the meat mixture, and sprinkle half of the cheese on top. Repeat with noodles, meat, then cheese.
Bake for 20 minutes, or until all cheese is melted.