I was on a roll last week with 4 posts. This week not so much. I cooked, but when I don’t use recipes, sometimes I’m too lazy to write down exactly what I do & blog it. I guess I should though, that’s how recipes get made. I’ve still been eating semi-healthy & went to the gym 3 times last week and 3 times this week. So far so good for May.
This recipe was quick, very good, and even better warmed up for lunch the next day. I didn’t have any mozzarella cheese on hand but I had 3 bags of Mexican blend. Not sure how that happened. Next time I’ll use mozzarella, I’m sure that tastes even more lasagna like.
Source: Adapted from Six Sisters’ Stuff
1 pound ground sirloin
1 (12 oz) package bow tie noodles (or any other kind of noodle), uncooked
1 (26 oz) jar of spaghetti sauce
extra virgin olive oil (EVOO)
2 teaspoons minced garlic
freshly ground black pepper
1 Tb Montreal steak seasoning
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ cup Mozzarella cheese (I only had a 3 cheese blend, it worked fine)
½ cup sour cream
In a large skillet, heat the olive oil and add the minced garlic.
Add the ground sirloin, season with salt, pepper, steak seasoning and onion powder & brown.
Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.
Add your browned sirloin, cheese, and sour cream.
Stir it together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
I served with a lemon & oil salad.