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Sour Cream Noodle Bake // Ree Drummond

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  Ingredients 1   1/4   lb.   ground chuck 1   15-oz. can tomato sauce 1/2   tsp.   salt Freshly ground black pepper 8   oz.   egg noodles 1/2   cup   sour cream 1   1/4   cups   small curd cottage cheese 1/2   cup   sliced green onions (less to taste) 1   cup   grated sharp cheddar cheese Directions Save Print 1 Preheat the oven to 350°F. 2 Brown the ground chuck in a large skillet. Drain the fat, then add the tomato sauce, 1/2 teaspoon salt, and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.  3 Cook the egg noodles until al dente. Drain and set aside.  4 In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to the noodles and stir. Add the green onion and stir.  5 To assemble, add half of the noodles to a baking dish. Top with half of the meat mixt...
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The Best Lasagna // Christine's Notebook

  Ingredients 1   tbsp   olive oil 1   lb   ground beef 1   lb   ground pork 1   Onion  diced 3   Garlic Cloves  minced 2   tsp   salt 2   28 oz can crushed tomatoes (or use whole San Marzano tomatoes and blend them) 1   15 oz can diced tomatoes 2   tbsp   tomato paste 1   tbsp   maple syrup 1   tbsp   white vinegar 1   cup   beef broth Seasonings for Meat Sauce 1/2   tsp   Sage 1/2   tsp   Thyme ½   tsp   black pepper 1   tsp   dried oregano ½   tsp   dried basil 1   tsp   garlic powder ½   tsp   onion powder 1   tbsp   sugar Cheese Mixture 1.5   cup   cottage cheese 1.5   cup   ricotta cheese ½   cup   grated Parmesan cheese 1   tsp   dried oregano 2   tbsp   fresh parsley   chopped ½   tsp   salt Additional Ingredients 2-3 ...
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Chocolate Chip Energy Bites // Christine's Notebook

  Ingredients 2   cups   cashews 1½   cups   pitted Medjool dates 3/4   tsp   vanilla extract ¼   tsp   salt 1/3   cup   mini chocolate chips Instructions Add cashews to a food processor and pulse until they form small crumbs. Add dates, vanilla, and salt, then process until a thick, sticky dough forms. Add chocolate chips and pulse briefly to combine. Scoop and roll into bite-sized balls. Store in the refrigerator until ready to eat.
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Instant Pot Cauliflower Curry // Pinch of Yum

  Ingredients Units   US M Scale 1/2x 1x 2x 1/2   onion,  diced 3  cloves  garlic , minced 2   cup   cauliflower , cut into florets 2   cup   squash , cut into cubes 1/2   cup   red lentils 2 tablespoons   red curry paste 1 teaspoon   turmeric  (optional) 1  14 - ounce  can  diced tomatoes 1  can  coconut milk 1   cup   water 1 1/2 teaspoons   kosher salt Instructions Place all ingredients in the Instant Pot. Cook on high pressure for 5 minutes. Immediately release the pressure to prevent overcooking the veggies. Stir and season with more salt, or something spicy if you want. Give it a few minutes to cool and thicken slightly. Serve with rice. The end! It’s SO GOOD. Find it online :  https://pinchofyum.com/instant-pot-cauliflower-curry
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