Amazing Chicken Parmesan for under 400 Calories!

As I've mentioned previously, our family has been on a journey to health for awhile now. It's taken some adjusting, but has been such an amazing transition into creating a healthier home environment and a new family dynamic.

One of the many changes, and also one of the most important ones, is the food we put into our bodies. We've eliminated most processed foods and are now eating a diet full of whole, healthy options. I've been sprucing up our family's favorite recipes, and this next one has instantly become a new favorite. I've replaced our usual spaghetti with spaghetti squash (even my daughter LOVED IT) and baked the chicken instead of frying it. I did use full fat provolone cheese (didn't have any mozzarella), because well, I LOVE CHEESE, and because of the replacements made, I feel there's plenty of wiggle room in this dish for just a few extra calories. ;) I hope you enjoy this recipe as much as we did!

What You'll Need:
Main Dish
4 boneless, skinless chicken breasts, approximately 6 oz. each (cooked weight)
4 slices deli provolone (or Mozzarella) cheese
1 packet Shake 'n Bake
1 jar Mrs. Miller's Chucky Italian Pasta Sauce (all natural/low fat/no preservatives/cholesterol free)
4 TBSP. grated parmesan Cheese, separated

Side Dish
1 medium-large spaghetti squash, halved lengthwise

Instructions:
Spaghetti Squash
Pre-heat oven to 375°. Place spaghetti squash face down on a cookie sheet. Bake for 40 minutes until squash is easily removable with a fork. Use a pot holder to remove squash from pan (It will be VERY hot!), then use a fork to first gently scrape out all seeds, and discard. Using the same method, shred out the middle of each half of spaghetti squash until only left with a "shell" of the outer skin. *NOTE* This should be an extremely easy process - the squash should practically fall out as you scrape. If your squash is difficult to remove, place it back in the oven for another 5-10 minutes until fully cooked.

Chicken Parmesan
Shake 'n Bake your chicken breasts as directed on the package, following cooking directions. Once chicken is fully cooked, place one slice provolone cheese over each breast and return to oven for 5 minutes or until cheese is melted. Warm pasta sauce over medium heat until heated through.
 
Top each dish with 1/2 cup pasta sauce and 1 TBSP. grated parmesan cheese.

Each serving includes 1 cheesy chicken breast, 1 cup spaghetti squash, 1/2 cup pasta sauce, and 1 TBSP. grated parmesan cheese.

Typical Chicken Parmesan: 1,090 Calories/49g Fat/79g Carbs/3,390 mg Sodium
*based on nutritional data for Olive Garden's dinner portion of Chicken Parmesana

Amazing Chicken Parmesan: 362 Calories/8g Fat/17g Carbs/4g Sugar/478mg Sodium
*Based on nutritional data from myfitnesspal.com.  Nutritional values may vary based on varied brands or amounts.

Slimmed Down Sour Cream Enchiladas

Awhile back, I posted a recipe for one of my all time favorite dishes, Sour Cream Enchiladas.  As much as I love the dish...that's how much my hips don't. So I decided to try a healthier version. I substituted the flour tortillas for whole wheat, the ground beef for lean ground turkey, used low sodium taco seasoning, used less cheese etc. The difference? I couldn't even taste it! It was still oh-so-amazing, which was a very unexpected surprise. I did use regular cheese, because...well, I love regular cheese. It melts better than reduced fat or fat free, but you're more than welcome to substitute if you'd like. The moral of the story? You don't always have to sacrifice taste for health!

What you'll need:

1 pound of 95% lean ground turkey

8 burrito size whole wheat tortillas

1 packet of low sodium taco seasoning, or homemade taco seasoning

1 small onion, chopped

8 oz. light sour cream

1/2-1 small can green chiles (undrained)

1 small can sliced black olives (drained)

1 can 98% fat free cream of mushroom soup

1 can 98 % fat free cream of chicken soup

1 cups cheddar cheese (may used reduced fat if your prefer)

Preparation:

In a large skillet, brown ground turkey with onion - drain if needed. Add taco seasoning and prepare according to package directions. Set meat aside. In a medium sauce pan, add sour cream, green chiles, creamed soups and 1/2 cup cheese, melting just until thinned and warm. Evenly cover bottom of a greased 9x13 casserole dish with a thin layer of sauce. Tear four tortillas into quarters. Lay tortilla pieces in bottom of pan, covering all surface area. Evenly spoon half of the taco meat onto the tortilla layer. Pour half of the sauce mixture on top of meat, spreading out evenly. Repeat each layer, beginning with tortillas and ending with sauce. Top with remaining shredded cheddar cheese and black olives. Bake in a pre-heated oven at 350° for 30-40 minutes or until enchiladas are bubbly and cheese is melted and golden.

*Click below for a printable version of this recipe!*

Printable Version 

Nutrition Information:

Slimmed Down Sour Cream Enchiladas 

Serves 6-8 (calculations based on 8 servings)

Calories: 306    Fat: 15g      Protein: 21g       Carbs: 33g       Fiber: 4g     Sugar: 4g

Regular Sour Cream Enchiladas

Serves 6-8 (calculations based on 8 servings)

Calories: 418    Fat: 18g      Protein: 22g         Carbs: 36g       Fiber: 4g    Sugar: 4g

*Calories calculated using My Fitness Pal. Nutritional values may vary based on varied brands or amounts.

Tip: This recipe goes great with Slimmed Down Cheesy Mexican Rice! 

Country Supper

This recipe is another one of my momma's, and is the perfect comfort food for a chilly day. It's long been my best friend Krystal's favorite dish, and she requests it every time she comes down from out of state for a visit. It's a one-skillet meal, easy to prepare and is flexible enough that it has tons of variations (different veggies, using chicken instead of sausage, etc.) I usually prepare mine with broccoli, however I didn't have any tonight so I substituted sugar snap peas instead. It was still delish! I hope you enjoy!

What You'll Need:
1 Polish Kielbasa sausage, sliced into bite size pieces
1/2 cups chopped onion
2 tbs. olive oil
1 1/2 cups chopped carrots
1 (10 oz.) pkg. frozen sugar snap peas (or other veggie, such as broccoli)
3 cups hot water
1/3 cup milk
1 box Au Gratin Potatoes
1 1/2 cups shredded cheddar cheese

Preparation:
In a large skillet over medium heat, brown the sausage and onion in olive oil. Add the hot water, milk, powdered cheese and potatoes (from Au Gratin box). Cook and stir until boiling. Add chopped carrots, cover and cook 10 minutes or until potatoes and carrots are tender. Add sugar snap peas, cover, cook 10 minutes, stirring occasionally to prevent sticking. Top with cheese, reduce heat and cover to allow cheese to melt.

Click below to download and print this recipe!

Country Supper

Super Simple Skillet Lasagna

Can we have a moment of total honesty? Ok, good. I've never...ever... made lasagna before. *gasp* I've never even tried. And let me tell ya - I love me some lasagna. I've always looked up to a woman who can prepare the perfect lasagna, but the process looks long and I just picture myself spending hours preparing a gorgeous lasagna just to have it fall apart into a goopy mess when I cut into it. Lasagna...well, it intimidates me.

Lately, I've been seeing a lot of recipes around for Skillet Lasagna, and they all look so dang good. I figured this would probably be my safest option, so I started scouring the internet for the perfect one. They all looked amazing - but I had this picture in my head of how easy this process needed to be. I didn't want to add eggs to the ricotta, cook the noodles, drain the noodles, add the noodles and still have another 20 minutes 'til meal time.  I'm more of a "one-pot meal" kinda girl. Or maybe you could call me a "dump-everything-in-a-pan-and-pray-it-turns-out-well kinda girl. Either way, I decided to wing it. And folks, it turned out soooo well. It may not *look* as pretty as classic lasagna, but it is every bit as decadent. It's simple, saucy, cheesy, ooey, gooey, and just...well, heavenly. *sigh*

What You'll Need:
1 lb. lean ground beef
1/2 cup chopped onion
1 jar of your favorite spaghetti sauce (I like Ragu Chunky Garden Veggie)
1/2 cup water, divided
5-6 no-boil lasagna noodles, broken in half
1 cup part-skim ricotta cheese
1/2 cup shredded mozzarella cheese
salt and pepper to taste

Preparation: 
Season and brown ground beef and onions over medium-high heat. Reduce heat to medium-low and add 1/4 cup of water and 1/3 of the spaghetti sauce to skillet. Stir to combine. Layer half of the lasagna noodles and top with another 1/3 of spaghetti sauce. Layer the rest of the lasagna noodles. Pour remaining water into spaghetti sauce jar and swirl around, then pour over the top of noodles, being careful to cover all surfaces. Cover and simmer for 20 minutes or until noodles are cooked. Evenly dollop ricotta cheese and sprinkle mozzarella cheese on top. Cover and continue simmering until cheese is melted. Serve immediately.

I'm already looking forward to leftovers for tomorrow's lunch! Download and print this recipe below!
Super Simple Skillet Lasagna

Pasta Alfredo w/Peas & Crab

Fettuccine noodles, creamy Alfredo sauce, crisp green peas and sweet lump crab meat will quickly make this dish a family favorite.

What you'll need:
1 (12 oz.) package Fettuccine Noodles
1 jar of your favorite Alfredo Sauce
1/2 bag frozen sweet peas
1 1/4 cups fresh cooked or imitation pre-cooked lump crab meat (Such as Louis Kemp)
Sprinkle of fresh Parmesan Cheese

Preparation:
Cook pasta according to package directions. Drain and set aside. In a medium saucepan, add Alfredo sauce, peas, and crab meat. Warm through over medium heat. Toss with cooked pasta, plenty of black pepper, and sprinkle with fresh Parmesan cheese. Serve hot. 

Baked Cream Cheese Spaghetti

I initially found this recipe for Baked Cream Cheese Spaghetti through Pinterest and couldn't wait to try it. I doctored it up to my family's taste just a little bit, adding mushrooms and cooking the onions and peppers in with the ground beef instead of microwaving them. It definitely didn't disappoint! In fact, I believe my exact words after the first bite were, "I will never eat 'regular' spaghetti again." You have to try it to believe it. It's just that good.

source/original recipe

What You'll Need:
1 lb. ground beef
8 oz. spaghetti, cooked to al dente, drained and set aside
1 (26.5 oz) jar spaghetti sauce (I used Ragu Garden Veggie)
1/2 cup chopped green pepper
1/2 cup chopped onion
1 small can mushrooms, drained
1 (8 oz.) block cream cheese, softened
2 TBS. milk
Fresh grated Parmesan cheese
1 small can French Fried Onions

Preparation:
Preheat oven to 350 degrees. In a skillet, brown ground beef with salt and pepper (to taste), onion and peppers. Add spaghetti sauce and warm through. Set aside. In a medium bowl, combine cream cheese and milk. Add mushrooms. Spray an 8" x 12" baking dish with cooking spray and assemble dish beginning with a thin layer of spaghetti sauce, followed by cooked spaghetti noodles. Spread cream cheese mixture on top of noodles.Top with remaining spaghetti sauce and Parmesan cheese (to taste). Bake in a 350 degree oven for 25 minutes. Add French Fried onions and bake 5 more minutes.

Slow Cooker Cheesy Chicken 'n Rice

We tried out a new Crock Pot recipe last night, and boy was it good! It's creamy, cheesy, stick-to-your-ribs, melt-in-your-mouth comfort food - the perfect end to a cool fall day. I put it in the Crock Pot around noon then ran out to do some errands for a bit. When I walked in the door an hour later it smelled absolutely heavenly. All of the juices from the chicken and the flavor of the onions had merged with the cream of chicken soup and I spent the rest of the day impatiently waiting for supper to roll around so I could dig in. When it was time to put the finishing touches on the dish, the chicken literally felt apart as I broke it up with a fork. It was tender, juicy and just all around amazing. It took me less hands-on time than most of my simplest, quickest recipes, has only six ingredients (can you say cheap!?), it made a TON of food (at least 6 servings) and cleanup was a breeze. Needless to say, this dish will be a new regular in our household. 
Original recipe here.

What you'll need:
4 boneless, skinless chicken breasts
1 medium yellow onion, chopped
1 can cream of chicken soup
1 small box Zatarain's Yellow Rice, prepared according to box directions
1 (12 oz.) bag frozen sweet corn
1 cup shredded cheddar cheese 

Preparation:
Place chicken in bottom of slow cooker.  Season with pepper (the soup and rice should add enough salt on its own). Scatter chopped onion over top. Spoon cream of chicken soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, break up your chicken with a fork - it should just fall right apart. Add in cooked rice, frozen corn, and cheese. Stir to combine, heating throughout, about 5 minutes. Serve hot.

Have you tried this recipe? I'd love to hear how you liked it in the comment section!

Tuna Noodle Casserole

Last night Kenzie had a friend over for dinner. I had to run off to a meeting as the girls were walking in the door from dance class, so I left this casserole out for them. Fast forward a few hours to last night. I come home and open the fridge to see the leftovers from the casserole - all three spoonfuls of it! Those girls gobbled up over 3/4 of this dish all on their own! 

What you'll need:
2 cups egg noodles, cooked
1/2 bag frozen peas and carrots
1 stalk celery, chopped
1/4 onion, chopped
1 (14.5 oz.) can cream of mushroom soup, undiluted
1 small can mushrooms
1 small jar pimentos, undrained (I only use half)
1/2 cup Miracle Whip
1 large can (12 oz.) solid white tuna, packed in water - drained
2 cups shredded cheddar cheese, separated
1/2 sleeve saltine crackers, crushed

Preparation:
Preheat oven to 350 degrees. In a large saucepan, sweat celery and onion. Reduce heat to medium-low. Add cream of mushroom soup, peas & carrots, mushrooms, pimentos, Miracle Whip, tuna, and 1/2 cup cheese. Mix well until combined and cheese is melted. Gently fold in egg noddles until combined with sauce mixutre. Pour mixture into 9x13" baking dish and top with remaining 1 1/2 cups cheese and crushed saltine crackers. Bake in a 350 degree oven for 25-30 minutes or until topping is golden brown and casserole is bubbly.

Sour Cream Enchilada Casserole

There are many dishes that remind me of my childhood. Y'know, the ones that give you that warm, fuzzy, nostalgic feeling...the ones that put a smile on your face as they warm your soul. This is one of those dishes. My momma made this dish for me growing up, and now my own daughter is requests it often. I've seen many recipes floating around out there for sour cream enchiladas over the years, but this dish is different. The biggest (and in my opinion best) thing that sets this dish apart from "regular" sour cream enchiladas is the way they're prepared. See, I love to cook, bake, craft, you name it...but when I'm done it looks like a tornado has come through the room. I'm clumsy, dropsy and my mother often tells me she should have named me Grace (probably because I have none). Do you see where this is going? That's right, rolling a bunch of enchiladas isn't exactly my idea of easy or fun. It's just not my cup of tea to spend all that time filling each tortilla with the exact same amount of filling, rolling each one in the same direction with the same amount of tension and lying them side by side, making sure they all fit in the pan like puzzle pieces so there is equal distance between each one (a messy perfectionist....does it get any more dysfunctional than that?)...and then you take them out of the pan just to have them fall apart on their way to the plate. *sigh* Talk about stressful! Anyway, I take the easy way out, and I think they turn out better than traditional enchiladas - I just layer it, kinda like a lasagna. Sauce, tortillas, meat, sauce, tortillas, meat..always in that order. ;) No matter how you choose to lay it out, it's sure to be a a dish you come back to time after time. So without further ado...

What you'll need:

1 pound ground beef

8 burrito size flour tortillas

1 packet of taco seasoning, or homemade taco seasoning

1 small onion

8 oz. sour cream

1 small can green chiles (undrained)

1 small can sliced black olives (drained)

1 can cream of mushroom soup

1 can cream of chicken soup

1 1/2-2 cups cheddar cheese

Preparation:

In a large skillet, brown ground beef with onion - drain if needed. Add taco seasoning and prepare according to package directions. Set meat aside. In a medium sauce pan, add sour cream, green chiles, creamed soups and 1/2 cup cheese, melting just until thinned and warm. Evenly cover bottom of a greased 9x12 casserole dish with a thin layer of sauce. Tear four tortillas into quarters. Lay tortilla pieces in bottom of pan, covering all surface area. Evenly spoon half of the taco meat onto the tortilla layer. Pour half of the sauce mixture on top of meat, spreading out evenly. Repeat each layer, beginning with tortillas and ending with sauce. Top with remaining shredded cheddar cheese and black olives. Bake in a pre-heated oven at 350° for 30-40 minutes or until enchiladas are bubbly and cheese is melted and golden. 

King Ranch Chicken

Mmm, King Ranch Chicken. This dish is one I grew up on and it always reminds me of childhood. It's one of my dad's favorites and is always his birthday dinner request. It has simple ingredients and is a great use of leftover chicken.  I share it now with all of you so you can share it with your families. I hope you enjoy.  

First, gather all of your ingredients.

Peel and quarter your onion, then cut around the top of your green pepper... 

...and twist to pull the seeds out.

Make sure to remove any remaining seeds, then quarter your green pepper.

Pour both of your soups into your blender and toss the onion and green pepper in on top of it. 

Liquefy in your blender, add your Picante sauce and liquefy some more. When you're done it will look like this: 

Grease your 9x13 baking dish with some cooking spray, crush up half of your chips and spread in an even layer in the dish.

Do the same with half of your shredded chicken...

Half your sauce...

and finally half of your cheese.

Then, starting with the other half of your chips, layer the rest of your ingredients as you did before, ending with cheese. Pop it in the oven, let it get all hot and bubbly, and enjoy the cheesy, melty goodness with just a kick of spice.

King Ranch Chicken

What you'll need:

6 boneless, skinless chicken breasts, cooked and shredded

1 green bell pepper, quartered

1 onion, quartered

1 can cream of mushroom soup

1 can cream of chicken soup

1 (16 oz.) jar Pace picante sauce (mild, medium, or hot depending on your liking)

3 cups shredded cheddar cheese, shredded

2/3 bag tortilla chips, crushed 

Preparation:

Place the soups, onion and bell pepper in a blender; liquefy, then add Pace picante and liquefy to make a sauce. Spray 9 x 13 baking dish with cooking spray. Layer 1/2 the chips, 1/2 the chicken, 1/2 the sauce and 1/2 of the cheese in the baking dish. Repeat layers ending with cheese. Bake at 400° for 30 minutes or until hot and bubbly. 

Spinach & Ravioli Bake

We love casseroles 'round here. They're so convenient, they're portable and are always a crowd pleaser at a potluck. They're also one of the best ways I can figure to sneak some veggies into each meal, because everything is better when it's covered in a lovely sauce and baked to perfection. This recipe is a new addition to our menu - it was quick, easy, and soooo good. It's fast and easy weeknight meal or Sunday supper that's sure to be a knockout with your family and friends.

First, take a jar of spaghetti sauce and pour half in the bottom of a 9x13 baking dish that's sprayed with cooking spray. Spread it all out evenly along the bottom. 

Then grab your fresh spinach, lop off the stems with a knife and lay a few leaves on top of each other, like this:

Now we want to chop up our spinach. So roll it up lengthwise and hold it in place...

then use your knife chop it up. It will form long narrow pieces like this: 

Do this a couple times until you've chopped up about a half a cup of spinach. Simple, right? Okay. Now sprinkle your spinach over the sauce in your baking dish. 

Now it's time to add your frozen ravioli. Lay it out in one even layer on top of your sauce/spinach mixture. It'll look like this: 

Now sprinkle half of your cheese evenly over the ravioli.

Once you've given it plenty of cheese, start all over again and form another layer of sauce, spinach, ravioli and cheese. Then cover it in foil and pop it the oven. 

Voila! You have an amazing meal that everyone will love for minimal effort. Now that's my kinda of supper!

Spinach & Ravioli Bake


What you'll need:
1 (26 oz.) jar of your favorite spaghetti sauce (I use Ragu Garden Vegetable)
2 (1 lb.) packages frozen cheese ravioli, uncooked
1 cup fresh spinach
2 cups shredded Kraft Italian Five Cheese 


Preparation:
Pre-heat oven to 400°. Spread one cup of spaghetti sauce evenly along the bottom of a 9x13 baking dish sprayed with cooking spray. Chop and layer 1/2 cup of fresh spinach evenly on top of the sauce, then layer 1/2 of your frozen ravioli and 1 cup of cheese on top. Top with remaining spaghetti sauce, spinach, ravioli and cheese. Cover with aluminum foil and bake at 400° for 30 minutes. Uncover and bake 15 more minutes or until cheese is golden brown and bubbly and ravioli is cooked through and tender. Let stand 10 minutes before serving. 

Chicken & Biscuit Casserole

I love this recipe. So I'm sharing it with you. I found this recipe on the back of a Bisquick box once, and I tweaked it (shocking, right?) to my family's liking. The best part about this dish is that it's extremely versatile. You can substitute any meat that you'd like, keep it vegetarian, and change up the types of veggies you add. I keep my creamed soups, canned veggies and Bisquick on hand all the time so it's a wonderful go-to meal when I'm in a bind. It's a great stick-to-your-ribs family meal, and it has a way of magically disappearing in our house. I've taken some pictures of the different steps so you can get a clear picture of how to build this baby...or maybe I just like taking pictures...or maybe you just like you :) Either way, I hope you enjoy this casserole.

Season your chicken with a little bit of  pepper, and toss it in a skillet with a bit of olive oil (or cooking spray) that's been heated over medium-high heat. Get it nice and golden brown so it's a little crispy on the outside and still nice and juicy on the inside. 

Here comes the tough part. Dump in all of your canned goods - Cream of Chicken Soup, Cream of Mushroom Soup, drained Veg-all and drained Carrots. Fold it all in together until it looks like this:

Now pepper it all up nice and good so it has lots of flavor. I don't use salt in this recipe because you get plenty of that from your creamed soups. Now comes the step where I got distracted from all the excitement of cooking this wonderful meal and forgot to take a picture. Oops. Anyway, whisk up your Bisquick and milk. It should drop easily from the whisk but shouldn't be runny. Does that make sense? Good. If your mixture is too thick, add a little more milk. A little too thin? Add a little more Bisquick. No big deal.



Ok, once you've done that, pour your sauce mixture into your baking dish that's been greased with cooking spray. Spread it all out nice and even, then dump the Bisquick mixture right in on top of it. 

Spread that out evenly, too. It doesn't have to be perfect, see?

The biscuit layer may be thin, but it will thicken up dramatically while it cooks. Now pop that baby in the oven and cook it for about 25-30 minutes or until your biscuits are golden brown. Insert a toothpick in the center to be sure they're cooked through if you're like me and don't want to chance doughy biscuits. Now dish it up and dive in, it won't last long.

Hearty Chicken & Biscuit Casserole


What you'll need:
Sauce:
1 pound boneless, skinless chicken breast, cubed in 1/2-1" pieces
1 (10.75 oz.) can Cream of Chicken Soup, undiluted
1 (10.75 oz.) can Cream of Mushroom Soup, undiluted
1 (14.5 oz.) can sliced carrots, drained
1 (14.5 oz.) can Veg-all veggies, drained
Pepper to taste


Biscuit Topping:
2 cups Bisquick
3/4-1 cup milk


Preparation:
Pre-heat oven to 350°. Season chicken with pepper to taste. In a skillet that's been heated over medium-high heat, brown chicken with a bit of olive oil or cooking spray. Cook through until golden brown. Lower heat to medium-low and add Cream of Chicken Soup, Cream of Mushroom Soup, sliced carrots and Veg-all. Fold mixture until combined into a sauce. 


In a medium mixing bowl, mix Bisquick and milk with a wire whisk until combined. Mixture should easily fall from whisk without being runny (similar to a drop biscuit). If biscuit mixture is too thick, add more milk, if too thin, add more Bisquick.


Grease a 9x13 baking dish with cooking spray. Pour chicken & veggie sauce mixture into baking dish and spread evenly along the bottom. Drop globs of biscuit topping over chicken & sauce, spread evenly with spatula. Biscuit topping will form a thin layer, but will rise while cooking. Bake at 350° for 25-30 minutes or biscuit topping is golden brown and toothpick inserted in center of biscuit topping comes out clean. 

This recipe has been linked up at French Country Cottage.

Creamy Beef Stroganoff

This recipe originates from my great aunt, Maxine, and is still a family favorite around our house. Aunt Maxine referred to it as "Poor Man's Stroganoff", since it uses ground beef in place of thin-sliced sirloin or tenderloin. I love it because it has simple ingredients that I almost always have on hand and is a great throw together meal on nights that I just want something quick, easy and delicious. 

What you'll need:
1 pound lean ground beef (I use 97% lean)
1/2 cup onion, chopped
1 (8 oz.) block of cream cheese (I use the 1/3 less fat)
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
3/4 cup milk
A few good shakes of Worchestershire sauce to taste
salt and pepper to taste
1 (8 oz.) bag egg noodles, cooked and drained


Preparation:
Brown the ground beef with salt and pepper; add onion and saute until tender. Stir in cream cheese until well blended. Add the soup and milk; stir until well mixed. Add salt, pepper, and Worchestershire sauce to taste. Spoon sauce over egg noodles and serve, OR put the noodles in a 9x13 pan and pour sauce over the noodles, then bake at 350° for 35 minutes