tatertots pie

This recipe was passed down to me from my mother. Its been in our family for years and Everyone really enjoys it!! It is very kid friendly and most "big kids" enjoy it too! :))

2 lbs. extra lean ground beef
1 can cream of mushroom soup
1 16oz Sour Cream
1 cup grated cheddar cheese (or more!)
1 pack frozen tatter tots

Preheat Oven For 350 degrees. Grease 13x9 inch pan. Layer the beef on the bottom of the pan, set aside. In a med mixing bowl add sour cream and mushroom soup and mix well. Then layer the mixture on top of the beef, then add cheese. Top with tatter tots. Bake covered for 45 minutes. Uncover and bake 15 minutes longer, adding extra cheese here if desired. Once cheese is melted you will have One fabulous meal Everyone will enjoy!

Hawaiian Teriyaki Bowl with Coconut rice and red beans

This recipe is killer for a quick weeknight meal, especially if you have lots of vegetables in your fridge that need to be eaten! I found this yummy recipe on Fav Family recipes. I LOVE coconut rice, and I'm always looking for new recipes to try--this one was a HIT! The rice alone is delicious!

Ingredients:5 chicken tenders or 2-3 chicken breasts

Vegetables in your fridge (carrots, snap peas, broccoli, zucchini, celery etc.)

Coconut rice with red beans (recipe below)

Spicy Hawaiian Teriyaki Sauce (recipe below)

Olive Oil

Directions:Season chicken with a little salt and pepper and grill chicken tenders in a skillet on medium heat. When the chicken tenders are almost cooked through, sprinkle a large spoonful of the spicy Hawaiian teriyaki sauce over them and continue cooking until no longer pink.

In a large skillet or wok, heat 1 tbs. olive oil. Add vegetables and saute on med/high heat for 2-3 minutes.

Serve: Put vegetables on top of the coconut rice, and top with grilled chicken. Drizzle sauce over everything.

Hawaiian Coconut Rice with Red Beans

Ingredients:

 2 c. long grain white rice

2 1/2 c. water

1 (14oz) can coconut milk (about 1 1/2 c.)

1/2 Tbsp. sugar

1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker... Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. 

Spicy Hawaiian Teriyaki Sauce:

 3/4 c. Teriyaki sauce (Yoshida's brand is the best but any will do!)

1 tsp. soy sauce

2 tsp. chili garlic sauce

1 tsp. fresh ginger pinch of salt pinch of brown sugar

1 Tbsp. cornstarch

2 Tbsp. cold water

Combine teriyaki, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. If desired, add more Yoshida's to thicken it.

VEGETARIAN CHEESY BROCCOLI SOUP WITH OPTIONAL HAM

This creamy, cheesy vegetarian soup makes the perfect comfort food for wintertime. Serve this thick, hearty broccoli soup up in toasted bread bowls and even broccoli haters will rejoice; throw in some cubed, cooked ham at the end for die-hard carnivores.

Ingredients

• 6 small (individual serving size) sourdough bread boules
• 6 tablespoons butter + 1 tablespoon butter, divided
• 2 cups diced onion (about one large onion)
• 2 large cloves garlic, minced (about 1 tablespoon)
• ⅓ cup all-purpose flour
• 4 cups vegetable broth
• 2 cups 2% milk
• 2 pounds broccoli florets (about 6 cups)
• 1 bay leaf
• 2½ cups shredded sharp cheddar cheese plus more for topping
• Salt and pepper to taste

If adding the optional ham

• 1¾ cups diced ham for half / 3½ cups diced ham for all

Instructions

1. Heat the oven to 350 degrees.
2. Using a bread bowl, cut a circle all around the top of the bread. Cut almost all of the way down to the bottom, but not all of the way through. Carefully lift out the section of bread. Brush the inside of the bread bowl and the inside of the piece you lifted out with 1 tablespoon melted butter. Bake for about 20 minutes until the edges of the bread begin to turn golden brown. Remove from oven and set aside.
3. In a large stock pot over low heat, melt the butter.
4. Increase heat to medium and add the onions. Saute, stirring frequently, until the onion is soft and translucent, about 5 minutes.
5. Add the garlic and cook for one more minute, stirring constantly.
6. Stir in the flour and continue cooking over medium heat for about 3 minutes, stirring frequently.
7. Whisk in the vegetable broth and the milk. Stir in the broccoli and the bay leaf. Cook over medium, stirring frequently, until the mixture begins to boil. Reduce heat to medium-low and simmer, uncovered and stirring frequently, for about 20 minutes until the broccoli is tender and the mixture thickens a bit.
8. Remove from heat and allow the mixture to cool so that it’s safer to puree.
9. Remove the bay leaf.
10. Using an immersion blender, or working in batches with your blender, puree the entire mixture. Return to the pan and return to a simmer over medium-low heat.
11. Add the cheese, stirring constantly until melted.
12. Taste and add salt if necessary and plenty of fresh ground black pepper.
13. If adding ham to half the soup, move about 5 cups of the soup to a medium saucepan. Stir in the 1¾ cup diced ham and warm over medium low until the ham is heated through, about 5 minutes. If adding ham to all, stir in to the soup and heat for an additional 5 minutes.
14. Ladle into bread bowls and sprinkle with additional shredded cheddar cheese. Serve with the “top” of the bread bowl for dipping.

Crispy Baked Parmesan Green Bean Fries

Ingredients:

1 (14 oz) Bag of frozen whole green beans (or about 4 cups fresh)

1/4 cup Parmesan cheese, grated1/2 tsp Garlic powder1/4 tsp Salt (or to taste)1/8 tsp Pepper (or to taste)

Directions:

1) Preheat oven to 425 degrees. Line a baking sheet with foil, and spray with non-stick cooking spray.

2) If using frozen green beans, pop the bag of green beans in the microwave for 3-4 minutes, or until just thawed (or you could leave them out at room temperature for a few hours). If using fresh green beans, wash and snip off the ends. 

3) Place green beans on prepared baking pan, making sure they are evenly spread out, and none are laying on top of each other, (this will ensure even crispiness!) Sprinkle seasonings and Parmesan cheese evenly over green beans. 

4)Place green beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crispy! Enjoy immediately with dipping sauce of choice. 

Nutrition Breakdown

4 Servings58 Calories per Serving1.4 g Fat8 g Carbohydrate1 g Fiber0 g Sugar4 g Protein