This week’s recipes from AboutaMom.com.
MONDAY
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INGREDIENTS
- 1 1/2 pound ground chuck
- 1 15 ounce can tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper more or less
- 8 ounces egg noodles
- 1/2 cup sour cream
- 1 1/4 cup small curd cottage cheese
- 1/4 cup chopped chives
- 8 ounces sharp cheddar cheese grated (Please grate your own cheese. It makes a difference.)
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Brown ground chuck in a large skillet. Drain off the fat. Add tomato sauce to the ground beef. Stir in salt and 1/4 tsp. ground pepper. Simmer while you prepare the other ingredients.
- Cook egg noodles until al dente, according to package directions. Drain and set aside.
- In a medium bowl, combine the sour cream and cottage cheese. Add 1/4 tsp. ground black pepper. Combine with the noodles and stir. Stir in chopped chives.
- To assemble, place half of the noodles into a baking dish. Top with half the meat mixture then sprinkle on half of the grated cheese. Repeat. Bake for 20 minutes, or until all cheese is melted. Dig in!
TUESDAY
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INGREDIENTS
- 1 bag tortilla chips 12 ounces
- 1 tbsp olive oil
- 1 lb ground beef
- 2 cloves garlic minced
- 1 can diced tomatoes
- 1 can kidney beans or black beans
- 1 cup corn kernels cooked
- 2 cups cheddar cheese shredded
- 1 tomato diced
- 1 small red onion diced
- 3 tbsp sour cream
- 2 tbsp fresh cilantro leaves
INSTRUCTIONS
- Heat the oven to 400°F
- In a pan over MEDIUM heat, saute half the onion and garlic with the ground beef until browned, about 3-5 minutes.
- Add the taco seasoning, beans, a pinch of salt, and pepper, and cook until the excess liquid has cooked off, about 10 minutes.
- Arrange the chips on a sheet pan and cover them with ground beef and cheese. Place in the oven to bake for 5 – 8 minutes or until the cheese has melted.
- Take out the oven and top with corn, diced tomato, red onion, sour cream, and cilantro. Serve with lime.
WEDNESDAY
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INGREDIENTS
- 2 bundles fresh asparagus, trimmed
- 2 tsp olive oil
- ½ to 1 tsp garlic powder
- 1/2 cup freshly grated Parmesan cheese
- salt and pepper to taste
INSTRUCTIONS
- Preheat the oven to 425 degrees. Prepare a large baking sheet with aluminum foil or parchment paper.
- Place the asparagus on the prepared baking sheet.
- Drizzle olive oil over asparagus. Toss to coat the asparagus with oil. Then, sprinkle with salt, pepper, and garlic.
- Bake for 10 to 12 minutes. Remove from the oven and sprinkle with Parmesan cheese. Return to the oven and bake for an additional 2 to 4 minutes.
THURSDAY
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INGREDIENTS
- 3 whole beetroot cooked, peeled, and sliced
- 2 cups lettuce
- 4 oz. feta cheese
- 2 tbsp toasted pumpkin seeds
- ½ small red onion finely sliced
- 2 oz. balsamic vinaigrette
- 2 tbsp olive oil
INSTRUCTIONS
- Drizzle the salad dressing over the lettuce and toss to coat.
- Add the beetroot, feta cheese, and red onions.
- Sprinkle the pumpkin seeds over top.
FRIDAY
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INGREDIENTS
Crust Layer:
- 1½ cups all purpose flour
- ¼ cup sugar
- ½ cup 1 stick unsalted butter, room temperature
Cheesecake Layer:
- 1 8 ounce package cream cheese, room temperature
- ¼ cup sugar
- 1 egg room temperature
- ½ teaspoon vanilla extract
Pumpkin Layer:
- 1 15 ounce can pumpkin puree
- 1 12 ounce can evaporated milk
- ¾ cup sugar
- 2 eggs
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
INSTRUCTIONS
- Preheat the oven to 425 degrees. Prepare a 9x13 baking dish with non-stick cooking spray.
- In a large bowl, whisk together the sugar and flour. Cut in the butter with a pastry blender until the mixture resembles sand.
- Press the flour mixture into the bottom of the prepared baking dish. Bake for 12 to 15 minutes or until the edges are browned. Allow to cool on a wire rack until cool enough to touch.
- With a mixer, beat together the cream cheese and sugar until well blended. Add the egg and vanilla and continue beating until completely incorporated.
- Spread the cream cheese layer over the crust.
- Wipe out the bowl or use a new mixing bowl to beat together the ingredients for the pumpkin layer. Pour evenly over the cream cheese layer and spread to smooth.
- Bake for 55 to 60 minutes or until the middle is set.
- Cool to room temperature on a wire rack and then refrigerate for at least two hours prior to slicing and serving.