Lentils in korma simmer sauce

In case, you haven't noticed my total crush on Seeds of Change organic Indian simmer sauces, I've decided to post another quick and easy dinner idea. I cooked a half cup of lentils until almost done, then added a jar of korma simmer sauce. If you're not familiar with korma, it's a super creamy, super mild, totally decadent curry made with coconut milk. I made the lentils for lunch tomorrow, will serve it on a bed of greens, maybe kale or spinach.

Cheesy beefy mac

I needed to go to the store after work and pick up some groceries. Instead, I scoured the pantry and 'fridge and threw together this "everything but the kitchen sink" dinner.

Ingredients:
• One bag of rice elbow macaroni
• Half a bag frozen, chopped onions
• One pound of grass-fed ground beef (hidden in the back of the freezer, behind the frozen onions)
• Homemade cheese, with Italian spices and pepper-crusted (grass-fed, organic milk)
• Fresly grated Parmesan
• One cup of spaghetti sauce (Newman's Own Sockerooni)

Sauté beef and onions. Cook noodles until al dente. Splash and smear oil into casserole dish so nothing sticks. Drain meat/onions, add to casserole dish. Drain pasta, add to casserole dish, stir. Stir in crumbled cheese, sauce, top with Parmesan, put in pre-heated oven (350°) until heated all the way through and cheese melts.

Sure, I probably needed to make a bechamel to add to the mix, but this was improv. You don't think I would plan a meal like this on a hot, humid, summer night, do you?

Serve with green salad, have leftovers for lunch. And dinner. And maybe lunch again. Yum.