Mexican Chicken

Wondering what to make for dinner?  No worries - MAKE THIS!!!!  I LOVED this recipe and can see this becoming a weekly staple around here.  Now, my 2 boys are not fans of chicken in general so I can't really please them with anything chicken-related.  Matt really liked it though, but of course, he kept his chicken without the veggies.  The whole combination of the marinade, cheese and veggies just made the meal - but, it's important to use good cheese.  I like Tillamook Monterey Jack cheese, hand grated.  I get a huge chunk at Costco and it lasts FOREVER.  I served this with pinto beans and brown rice.

Mexican Chicken

4 chicken breasts--I like mine pounded thin

MARINATE

1/4 cup soy sauce

1/4 cup lemon juice (I got 1/4 cup from 2 big lemons)

2 cloves garlic, crushed (I just chopped mine)

**Marinate the chicken breasts in above ingredients during the day

Saute with a little bit of Olive Oil, S & P, and I also like Garlic salt:

1 green pepper

1 onion

4 oz fresh mushrooms, sliced

Bake chicken breasts in 350 oven (leave in marinade) for about20-25 minutes.  Put sauteed vegetables and grated Monterey Jack cheese on top.  Bake until melted.

**I did not add the veggies to the pan because Matt wouldn't like them, so I just added mine when I took it out of the oven.  I also left 1 chicken without cheese for the boys.

Love versatile meals where I can adapt to everybody's taste needs!!!!!

Toddler Muffins

These muffins are called "toddler muffins" but don't let that fool you, these are for all ages.  I seriously can't get over how delicious these are with not much fat and sugar!  It does have a little of both, but definitely MUCH better than most and I figure the good stuff in it cancels out the bad.  I have 1 very picky eater out of 3 kids, and he absolutely devours these muffins.  He thinks they're a treat.  And I feel better because at least he's getting some veggies when he eats one of these (or several) muffins.  He's also funny about seeing stuff in his muffins so these are perfect because everything blends together. Try them and let me know what you and your kids think!  And, let me know if you substitute or add anything.

Ingredients
1/4 cup butter (1/2 stick)
4 oz applesauce (I just used one of those snack size containers)
1/2 cup brown sugar
2 ripe bananas
1 (4.5 oz) jar squash baby food (or sweet potatoes)
1 jar carrot baby food (or shredded carrots)
2 eggs, beaten
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup oat bran (I will either pulse oats to make an oat type flour, or use 1/2 cup of ground flax)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

1.  Preheat oven to 375.  Grease (I sprayed with PAM) 24 mini muffins, or line with muffin liners (I find this bakes best with the mini muffins).  This recipe usually makes about 30 mini muffins.
2.  Cream together butter and sugar in a mixing bowl.
3.  Combine, in a separate bowl, the applesauce, mashed bananas, baby foods, eggs.  Add to the mixing bowl with the butter/sugar and beat until blended.
4. Add each of the dry ingredients, beating just a bit after each addition until well blended
5.  Spoon into the muffin tin.
6.  Bake for about 10-15 minutes, until an inserted knife comes out clean

**I store mine in the fridge and just heat up briefly in the microwave.  You can also freeze these and heat up longer in the microwave when you want to eat.

Peanut Butter Banana Bread

**Craving some more sweets? Check out this link where you can find TONS of delicious new treats to satisfy any dessert craving you may have!**

I think I might have found my new favorite banana bread recipe and this one comes from Cooking Light so it’s a healthier version than others out there. I like the uniqueness of the ingredients, but at the same time, they’re easy enough to either substitute, or just ones that you have in your pantry. I omitted the peanuts when I made this, but I’ll try them the next time I make this. (Don’t let the long list of ingredients scare you – not hard, I promise!!!)

Peanut Butter Banana Bread

1 1/2 cups mashed ripe bananas (about 4)

1/3 cup plain fat-free yogurt (I used plain nonfat Greek yogurt)

1/3 cup creamy peanut butter

3 tablespoons butter, melted

2 large eggs

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 1/2 cups all-purpose flour

1/4 cup ground flaxseed (I substituted 2 tablespoons of vegetable oil)

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/8 tsp allspice (I used a dash of cinnamon, nutmeg and ground cloves)

2 tablespoons chopped dry-roasted peanuts

Cooking spray

GLAZE

1/3 cup powdered sugar

1 tablespoon low fat milk

1 tablespoon creamy peanut butter

1. Preheat oven to 350.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended. (I then added the oil and beat that in).

3. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour to banana mixture; beat until just blended. Stir in nuts. Pour batter into a 9x5 loaf pan coated with cooking spray. Bake at 350 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean (my oven cooks faster so I start checking about 15 mins. before recipe’s cook time).

4. Remove from oven; cool 10 mins in pan on a wire rack. Remove bread from pan; cool.

5. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon pb in a small bowl, stirring with a whisk. Drizzle glaze over bread (I used a knife and spread on like icing).

Mediterranean Pizza

I got this great “recipe” from Fitness magazine. This has become my favorite lunch to eat this week. The only prep is the cutting up of your “toppings!”

Medi Pizza

1 Pita, whole wheat (I couldn’t find the ww so I just used white)

chopped up: cucumbers, avocado, grape tomatoes

Feta Cheese

Hummus (I like the garlic flavored)

1. Cut pita in half. (1 whole “loaf” is a serving size).

2. Spread your hummus on each half.

3. Top with your veggies and cheese!

This is a hard “pizza” to eat with your hands, so I have to use a fork! Enjoy this oh-so-healthy meal!!

(When I ate this for dinner I added a side of quinoa and black beans to make it heartier)…look at all that food! You can eat a lot for fewer calories than a regular cheese pizza!

Hello Down Home Goodness

I love cream style corn. I love cornbread. Mix together, get my FAVORITE corn/cornbread casserole. Thank you Paula Deen! I love to make this when I make chili. Oh.The.Goodness.

Corn Casserole

1 (15 1/4 oz.) can whole kernel corn, drained

1 (14 3/4 oz) can cream-style corn

1 8oz. pkg. corn muffiin mix (JIFFY!!!)

1 cup sour cream

1/2 cup (1 stick) butter, melted

1 to 1 1/2 cups shredded Chedder

1. Preheat oven to 350.

2. In a large bowl stir together 2 cans corn, corn muffin mix, sour cream and melted butter. Pour into a greased 9x13 casserole dish. Bake for 45 mins. or until golden brown. Remove from oven and top with cheese. Return to oven for 5-10 more minutes or until cheese is melted. Let stand for 5 mins and serve warm.

**I’ve also mixed my cheese in with the other ingredients and just baked for about an hour (I like mine to be more “done” so it’s not quite so mushy, so I bake this for longer than what is in the recipe)

YUMMMMMM!!!!!

Yes. This type of dish DOES exist!

This dish has it all. Are you ready for a recipe that will change your life?!?!

EXTREMELY Healthy. Easy. Delicious. (Generally) kid friendly **. Can be a side dish or a main meal.

**Unless your child is named Reid who has an aversion to a mix of foods touching.

Are you sold? Here it is: Quinoa with black beans and salsa. I found it here. Read all about quinoa here. So this recipe is great as a side dish, and it makes a lot so I have leftovers and will make it a lunch (or even dinner) for the next day or few days (depending on if I halve the recipe or not….and, really I’m the only one in my family who eats this because my husband has the same aversion to foods that Reid does. Genetic?!?!)

Quinoa with Black Beans and Salsa (I sometimes halve this)

2 T Olive oil

1 c dry quinoa (the only place that I haven’t found quinoa is Target. I like the Bob Red Mill’s Organic Whole Grain Quinoa – it’s a little expensive (I think $10) but it lasts for several makings of this dish)

1 c salsa (I always use Pace Picante Chunky)

2 c water

1 can black beans, rinsed and drained

1. Heat the oil and brown the quinoa (just make sure and watch because it seems like nothing’s happening and then all of a sudden the quinoa starts to brown and then it moves fast)

2. Mix in salsa and water and bring to a boil. Add beans, cover and simmer for about 20 mins. or until quinoa is tender and most of the liquid is absorbed.

It’s now ready to eat! I’ll just eat it like this if it’s a side dish, but if I make it a meal, I add it to Spinach salad and add whatever I have and like – cucumbers, avocado, chick peas, anything! I don’t add any dressing, but I’m sure you could (the quinoa acts as a dressing). When I eat this meal, I feel so good about myself that I ate so healthy!!!! I think that deserves a cookie afterwards, right?? ;)

Lots O' Meals!

YUM! I'm excited about our meals this week - trying out some new ones that I got from a good friend's blog. So, no pictures of the food, but I'll link to the recipes where there are pictures!

Burritos with Spanish Rice (I like the Old El Paso box rice) and a green salad with lots of veggies (I'll make this at the beginning of the week and we can eat it all week)

Chicken Parmesan served with spaghetti noodles and salad

Tamale Pie with homemade pinto beans and salad

If I just go crazy, I may even make this homemade pound cake with homemade whipped cream (per the reviews on this webpage, I'll use a metal bowl and make sure it and the whisk or beater are chilled, and double the powdered sugar - not sure if I'll whisk by hand or beat), and strawberries.

Can't wait to try everything!!!

A Little Slice of Summer Heaven

I haven't tried this recipe yet, but it is one that as soon as I have an excuse to make it, I'm jumping right on it. However, I can totally vouch for it for a couple reasons. One, I got it from a lady in our neighborhood who has the BEST recipes. Two, it contains ice-cream sandwiches, fudge sauce, caramel sauce and cool whip. Done deal right there. What's not to love about that combo??? Let me know if you try this and what you think!!!

Ice Cream Sandwich Dessert

You need to work fast so the ice cream doesn't melt. Have all the ingredients ready to assemble. It helps if you have someone help you unwrap all the sandwiches (this might be a good exercise for my 3 year old???). This is a great dessert to make with kids.

24 ice cream sandwiches, unwrapped

1/2 jar fudge sauce

1/2 jar caramel sauce

1 pkg toffee bits

1 large tub cool whip, thawed

4 heath bars or Skorr bars, roughly chopped for the top of the dessert

Place 12 sandwiches in a 9x13 pan. You may have to get creative to make them fit. Then pour 1/4 the jar of fudge on top of the sandwiches. Add 1/4 the jar of caramel, then 1/2 the bag of toffee bits, then spread 1/2 cool whip. Repeat layers. Then chop the Skorr or Heath bars and add them on top. Cover and place in freezer overnight.

TIPS: When you add the second layer of ice cream sandwiches you will have to apply a little pressure to make it fit the pan.

If you slightly microwave the fudge and caramel it is easier to pour.

You can make this 2 days before your party.

Are you drooling yet??????

Buttermilk Baked Chicken

If you're looking for a delicious, easy, super yummy want-to-bathe-in-the-sauce meal, this is a great recipe. I modified this Southern Living recipe to make ours. It calls for buttermilk, which I don't have on hand, and of course couldn't buy just a cup of it, but I found an extremely decandent chocolate chip bundt cake that uses buttermilk, so bingo! Perfect excuse to make a special occasion dessert and use some more buttermilk. (I'll be posting that dessert recipe later!) Anyway, I served this chicken with rice because I like to spoon the sauce on my rice too, but mashed potatoes would certainly be tasty with it too!

Buttermilk Baked Chicken

1/4 cup butter

4 chicken breasts (it calls for bone-in, but I used boneless)

1 1/2 cups buttermilk, divided

3/4 cup all purpose flour

1 can cream of mushroom soup

sliced baby portobello mushrooms (I used about half of a mushroom package but would have used the whole thing if I weren't the only one eating mushrooms)

fresh, chopped thyme (I used dry thyme seasoning)

seasoning for chicken (salt, pepper, Tony Sacheres)

1. Preheat oven to 425. Melt butter in the oven in a lightly greased 13x9 dish. (about 3 minutes)

2. Meanwhile, dip chicken in 1/2 cup buttermilk, sprinkle with seasonings, and dredge in flour.

3. Remove dish from oven and add mushrooms and thyme. Arrange chicken (breast sides down - I guess if you're doing the bone-in - for boneless, I don't think it matters) in baking dish.

4. Bake at 425 for 25 minutes. Turn chicken and bake for 10 minutes.

5. Stir together soup and remaining 1 cup buttermilk. Pour over chicken and bake for 10 more minutes - put some foil lightly on top to prevent the chicken from browning too much.

6. Transfer chicken to a serving platter. Whisk soup mixture in baking dish until blended. Drizzle over chicken, or if you have certain family members who are not as into sauces as you are, leave in the dish so that you can spoon your own sauce onto your meat.

Yum!!!

Bear With Me...

I've got some great new recipes to add! I'll be working on adding those the next few days. Hey, if I can at least get the recipes posted, I can do pictures later, right?

Just to get your taste buds tingling, here's what's coming:

An Easy, Healthy side dish - who doesn't need more of these?!?!
Buttermilk Baked Chicken
Can't Stop Eating Chocolate Chip Bundt cake (I'm actually eating this right now and came up with this title because I SOOOO want to go back for seconds. Or, it could be thirds, but whatever, who's counting.)
Everything Soup

So, now that I've got that written, it will motivate me to post!!!!

Also, please leave a comment if you find this blog and like it! :)

Meal Planning

I have lately become obssessed with decorating/organizing blogs because I have lots to learn in both areas. I want to be organized, I love when things are organized, but I have the hardest time knowing where to start on a project. So, as I was browsing the blogs, I came across a cool tidbit in regards to meal organization - planning your menu using "theme"nights. For example, we will start doing this:

Monday - Mexican or Italian (tacos, spaghetti, etc.)

Tuesday - Crock Pot

Wednesday - Chicken

Thursday - Beef

Friday - out to eat

Saturday - out to eat

Sunday - Matt grills (but it could also be fish night)

I think this will help me when I'm trying to decide what we will be eating for the upcoming week(and, the family will know what kind of food we'll be eating). I also love this sweet menu planning decoration from my good friend, Cara. I may need to complete this craft for my kitchen!

I've got lots of great new recipes to post, so be looking for that!

I was all excited about planning our meals for the week, and so went to the grocery store with the list of what I needed, got home, and then realized that we would be out on Tuesday and Wednesday nights of this week. I'll just push back each meal a day (except Mondays). Here's what we're eating this week (and it includes some new ones) without showing the "push back." (if that makes any sense at all!)

Monday: Taco Pie

Tuesday: Pulled Pork Burritos

Wednesday: One dish Chicken meal (a new recipe, so I can't vouch for it yet)

Thursday: Mrs. Texas Casserole (another new one - I just liked the name of it! I hope it's good)

Mrs. Texas Casserole

*Ok, so I made this the other night and I was only so-so with it. It's basically a glorified hamburger helper. The noodle mixture was a little creamy so I added more cooked noodles (the recipe calls for half of a bag, but I ended up cooking most of the bag.) Matt, on the other hand, in an unprecedented event with him, at this meal as LEFTOVERS!! gasp!!!

This is another recipe out of the church cookbook that Matt’s mom got me. I saw the name and was intrigued and so that’s the main reason why I want to make this meal! Not sure how it will turn out, but you can’t go wrong with the ingredients that are in it!

Mrs. Texas Casserole

1 lb. ground beef

2 tsp. salt

2 tsp. sugar

1/2 tsp. garlic powder

1/4 tsp. black pepper

16 oz. can tomatoes (I got the petite diced)

8 oz. can tomato sauce

1 (5 oz.) pkg. egg noodles, cooked and drained

1 cup sour cream

6 green onions, chopped with tops

1 (3 oz) pkg. cream cheese, softened

1 cup grated cheese

1. Brown beef in skillet and drain. Add salt, sugar, seasonings and tomatoes and tomato sauce. Cook over low heat 15 minutes, covered. Combine noodles with sour cream, green onions, and softened cream cheese. Starting with noodle mixture, arrange in layers in a greased 3-quart casserole. Top with grated cheese. Bake for 20-25 minutes, or until cheese is bubbly at 350.

One Dish Chicken Meal

Matt’s mom got me a cookbook for Christmas that was a compilation of her church’s members’ favorite recipes. Aren’t church cookbooks just the absolute best?!?! I found this recipe in there, and can’t wait to try it!

Chicken Dinner in One

4-6 chicken breasts

2 cans French style Green beans, drained

2-3 lg. potatoes, sliced thinly

1 pdg. Good Seasons herb and garlic dressing

1 stick butter, melted

Parmesan cheese

Season chicken (I’m thinking this is just using your favorite seasonings – I’ll try salt, pepper, and maybe a little Tony Sacheres or poultry seasoning – and place down in center of long glass casserole dish. Put green beans on 1 side of chicken. Put sliced potatoes on the other side. Mix dressing with melted butter. Pour over chicken, beans and potatoes. Sprinkle parm. cheese over all and cover with foil. Bake at 350 for 1 1/2 hours.

Taco Pie

When Cara posted this recipe, I knew that we just had to try it! It combines Matt's love of anything beef, and my love of cornbread, and throw in a few extras, and you've got a complete meal in one simply heavenly dish! (I'm all for one-dish meals - anything to lessen the amount of dishes to clean!) I added some of our faves - corn, black beans, and white kidney beans - but this is one of those meals that you can add whatever your family will eat. Speaking of whatever your family will eat, our little picky toddler will not eat this meal because he does not like when foods are all mixed together. So unfortunately, I have to make him a separate meal. But, I make the sacrifice so that I can enjoy this delicious Tex-Mex cuisine!

Taco Pie

1 box Jiffy

ingredients needed for the jiffy cornbread

1 lb. ground beef

mix-ins, drained (I did corn, black beans, white kidney beans)

taco seasoning

Mexican blended shredded cheese

1. Preheat oven to 400.

2. Prepare jiffy cornbread mix as directed.

3. Brown ground beef, drain. Add in taco seasoning and about 2/3 – 3/4 cup water. Heat on med-high for about 5 minutes or until the water is absorbed.

4. If you're using lots of mix-ins, you need a larger dish than an 8x8. You can either layer your ingredients or mix all together. I layered, but then realized that I needed a larger dish so they ended up being mixed. It did not affect the flavor.

5. Top with the cheese.

6. Spread the cornbread mixture on top (this is probably the "hardest" part, so I usually pour the cornbread mixture in sections and then spread with a spoon or soft spatula).

7. Bake for about 15-25 minutes - until cornbread is nice and golden. We probably could have pulled this out of the oven a little bit sooner than we did. Enjoy!! I also serve this with a side of Spanish rice.

Stuffed Pizza

I have Dena to thank for this yummy meal! And, seeing how our family LOVES all things pizza, it’s a sure winner, and a staple in our house now!

Stuffed Pizza

*2 cans Pillsbury thin-crust pizza dough (sold in the slice-and-bake cookies section)

*Fillings (we like ground beef and pepperoni)

*container of pizza sauce (I’ve tried the Contadina brand and the Hunt’s – both good)

*2 cups bag of shredded mozzarella cheese

*olive oil/garlic powder/Italian seasoning

1. Preheat oven to 350.

2. Spray deep 9x13 pan with PAM

3. Roll out one of the pizza doughs to fit the bottom of the pan.

4. Spread dough with about 1 cup sauce (I don’t measure this – I like mine saucy so I probably use more than a cup)

5. Layer with your choice of fillings and top with cheese.

6. Roll out 2nd pizza dough (or use half of one – this is what I did to use less bread) and place on top.

7. Use a fork to make air vents in the top crust.

8. Spread a few tablespoons olive oil on top and sprinkle Italian seasoning and Garlic Powder.

9. Bake for 45 mins. or until crust is golden brown.

Baked Oatmeal...TO.DIE.FOR.

Oh my goodness, I am slightly obsessed with this yummy dessert breakfast!! Thank you to this blog for my new favorite breakfast recipe! It's delicious served warm right out of the oven, and just as good served the next few mornings reheated in the microwave with a little milk.

Baked Oatmeal

2 eggs

1/2 cup oil

1 tsp. vanilla

1 cup milk

1 cup sugar

3 cup uncooked oats

1 tsp. salt

1 tsp. baking powder

1) preheat oven to 350 degrees F.

2) in a mixing bowl mix eggs, oil, vanilla, milk, and sugar.

3) add in oatmeal, salt, and baking powder.

4) pour the mixture in a 8x8 greased pan.

5) bake for 30 minutes.

Pesto Tomato Tart (pretty much pizza)

yum yum yum!!!!! This was a meal somebody brought for us and I knew it would be good but I didn't know that it would be as divine as it was!!! And, Reid loved it too!!! Add salad and some wine and you're good to go!

Pesto Tomato Pizza

*1/2 pkg. refrigerated pie crusts

*2 c. shredded mozzerella cheese, divided

*3-5 plum tomatoes (depending on how many tomatoes you want on it)

*1/2 c. mayo

1/4 c. grated parmesan cheese

*2 T basil pesto (already made in pasta section)

*1/2 tsp. pepper

*3 T chopped fresh basil (optional - for looks)

Unroll pie crust on lightly greased baking sheet. Roll into a 12 inch circle. Brush outer 1 inch crust with water. Fold edges up and crimp. Poke holes in the bottom with a fork.

Bake at 425 for 8-10 mins. Remove from oven. Sprinkle with 1 c. mozzarella cheese, cool. Arrange tomato slices over cheese. Stir together remaining 1 c. mozz. cheese, mayo and next 3 ingredients. Spread over tom. slices. Bake at 375 for 20-25 min. Remove and sprinkle with basil.

Black Bean Enchiladas

This meal is another winner!!!! Even my husband who must have some kind of meat with every meal loved this! We ate these for a few days until they were all gone. We had no idea this meal was a Weight Watchers meal until I emailed my friend who brought this dinner for the recipe. Bonus!! Thanks Emily!!!

Black Bean Enchiladas

*1 onion
*2 cans black beans (puree ½ of one can)
*1 tsp cumin
*1 tsp garlic salt
*½ cup 2% fat cheese (I use mixed cheese)
*10-12 corn tortillas, or flour

(when I use corn, a tip so they don't just tear and break when you fill them - spray them with PAM on both sides, and put them on a baking sheet and pop into a 325 degree oven for 5-10 minutes and it softens them right up!)
*2 tomatoes, diced (I use Rotel in a can, or diced tomatoes, drained)
*2 cans enchilada sauce
*Fresh cilantro

Preheat oven to 350. Spray a 9x13 baking dish with Pam. Saute onion in non-stick pan until translucent. Add beans and spices. Heat until warm. Add tomatoes and cilantro to pan. Pour a little enchilada sauce in bottom of baking dish. Put 2-3 T of beans in each enchilada with a tsp of cheese. Wrap each tortilla and place loose end down in dish. Cover with the rest of the enchilada sauce, cheese and beans. Cover and bake 20 minutes. Uncover and bake 10 minutes more. Top with fresh cilantro.

Chicken Enchiladas

If you're familiar with our blogs or know us, you know that I have 2 picky eaters on my hand. So, whenever there's a meal that everybody likes, it's a winner. My friend Wendy brought this meal over and it was so yummy! Matt, Reid and I all loved it and I have a feeling it will become a regular on our menu!

Chicken Enchiladas

4 chicken breasts - cooked and diced
10 flour tortillas
2 cans cream of chicken
1 pint sour cream
1 small can green chilis
1 lb. grated monterey jack cheese
1 lb. grated cheddar cheese
1 bunch green onions chopped (I omit this)

Mix soup, sour cream, and chilis in a bowl. Spread small amount of sauce on bottom of 9x13 pan. Spreas small amount of sauch on tortilla, add chicken, onion, and cheese. Roll and place seam side down on pan. Repeat. Sprinkle remaining ingredients on top and bake at 350 for 40 minutes!

Baked Spaghetti

Why make boring old spaghetti when you can whip this meal up with the same amount of ease and deliciousness?? Jessica and Sharee brought this meal over (with a green salad and super yummy dessert - black forest dump cake) and it made enough to have some leftovers for the next couple of days and the whole family loved it! When I start cooking again and make this, I'll be sure to take a picture!

BAKED SPAGHETTI

16 oz spaghetti

26 oz spaghetti sauce

1 ½ lbs. ground beef

1 egg

8 oz sour cream

1 stick margarine/butter

2-3 cups grated cheddar cheese

DIRECTIONS:While spaghetti is cooking, brown ground beef, drain excess fat and add the sauce. Drain pasta and add the sour cream and margarine. When the pasta has cooled a bit, add the egg. Place pasta mixture in the bottom of a greased 13x9 casserole dish. Top pasta with the ground beef mixture. Then cover with cheddar. Bake at 375 for 30-40 minutes, or until cheese is bubbly.