Tuesday, June 2, 2015

3 meals: 6/2/15

Banana Spinach Pancakes:

I used almond milk.  For the yogurt sauce I used regular yogurt with 2 T of vanilla instead of the milk.
Succotash-Cheddar Casserole with Crunchy Bacon Topping

I used full fat milk, cheese, and crackers, but used the reduced sodium version of the crackers and bacon.
Gramzie's Spinach Layer Casserole:
4 oz wide egg noodles (whole wheat work just fine)
1 lb ground beef
1 15 oz can of tomato sauce (I use the organic)
1 tsp sugar
1/4 tsp garlic powder
1 8 oz package of cream cheese
1/2 c sour cream
3 T milk
1/8 tsp onion powder
1 10 oz package of frozen, chopped spinach (drained)
1/2 c shredded cheddar cheese

Cook and drain the pasta.  Brown the meat in a skillet.  Drain off fat and add the tomato sauce, sugar, salt, garlic powder, and noodles to the meat.  Stir and set aside.  Mix together softened cream cheese, sour cream, milk, and onion powder.  In a 2 quart casserole dish, layer half the ground beef/noodle mixture, half the cream cheese mixture (spread across), and all the spinach.  Top with the other half of the ground beef/noodle mixture.  Cover and bake at 350 for 40 minutes.  Uncover and spread remaining cream cheese mixture on top, then sprinkle with cheddar cheese.  Bake 10 minutes more, or until cheese is bubbly.