Skillet Lasagna

This is a good, easy weeknight meal.  I will definitely keep this in my rotation for nights when I get home and want an easy meal to whip up.

8 oz. bowtie pasta
1 lb. ground beef
1 tsp. minced garlic
1 tsp. dried basil
1/2 tsp. onion powder
1 jar (24 oz.) spaghetti sauce
1 cup mozzarella cheese
2/3 cup lowfat cottage cheese
Black pepper, to taste

Cook noodles according to package directions and set aside.  Meanwhile, brown ground beef and drain.  Add minced garlic and cook about 1 minute.  Then add spaghetti sauce, dried basil, onion powder, black pepper, mozzarella, and cottage cheese.  Stir to combine, then add noodles and stir to coat.  Simmer about 10 more minutes, stirring occasionally.  Serve topped with more cheese, if desired.

Modified from:  Plain Chicken

Ranch Loaded Baked Potato Dip

Life lately has been so wonderful yet so busy.  My residency has really been demanding the past month, but I realize I have the greatest job in the world.  I truly love it.  

The recipe I'm sharing today is soooo good.  Low in calories?  Nope.  Delicious in every way?  Yes.

1 (16 oz.) container light sour cream
2 cups (8 oz.) grated sharp cheddar cheese
1 (2.8 oz.) container Hormel Real Bacon Pieces (reserving 1 Tbsp. for garnish)
1/2 packet ranch dressing mix
1/3 cup green onions, chopped
1/4 tsp. ground cayenne
Additional cheese, onions for garnish
Ruffles or Wavy potato chips, for serving

In a large bowl, stir together sour cream, cheese, bacon pieces, ranch mix, green onions, and cayenne.  Store in an airtight container for at least one hour or overnight.  Before serving, garnish with additional bacon, onions, and cheese.  Serve with potato chips.  Store leftovers in an airtight container in the refrigerator.

Source:  Macaroni and Cheesecake

Deviled Eggs

Our small group had an Easter dinner potluck, so I made some deviled eggs.  I used my mom's recipe, so the amounts aren't exact, because she just adds "a little of this, and a little of that."  Adjust the recipe to your taste, but this is how I did it:

7 large eggs
2-3 Tbsp. mayo
1 Tbsp. dill pickle relish
1 dash yellow mustard
1/2 tsp. salt
Paprika, for garnish

Boil eggs (for the perfect hard-boiled egg without the grayish-green that sometimes occurs in the yolk, see this link).  Cut 6 of the eggs in half, remove the yolk, and place the whites on a dish.  Finely chop the remaining whole egg and place into a bowl with the yolks.  Add the mayo, relish, mustard, and salt.  Mix well.  Spoon evenly into the 12 halves.  Sprinkle with paprika as garnish.  Refrigerate until ready to serve.