Even though my spouse affectionately refers to this as “burger helper,” I was thrilled with the outcome of this beef and noodle bake recipe from Cooking Light. It’s not nearly as decadent as it looks. First you saute some finely chopped carrots, onions and garlic with ground sirloin. Add a cup of tomato sauce. Then you mix that together with some cooked elbow macaroni. Pour it into a casserole dish. Then, make a cheese sauce on the stove with one cup of milk, a pinch of nutmeg, a touch of flour and lots of cheese (you can use 1% milk and reduced fat cheese if you care about such things). Pour that onto the pasta mixture, cover that with some more grated cheese and bake for about 20 minutes at 350. Before I added the cheese mixture, I pulled some of the tomato, beef noodle mixture out — it tasted great just like that — and chopped it up in the food processor for Isadora. She loved it! And, when the final dish was dolloped out, we loved that, too. Even better the next day for leftovers! Click here for full recipe. — Angela M.