Tater Tot Casserole

Ingredients

• 1 1/2 pounds lean ground beef or ground turkey
• 1 can corn or green beans, drained
• 3/4 C low fat sour cream
• 1 can low fat cream of mushroom soup
• 3/4 C skim milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 C shredded cheddar cheese
• 2 lb bag tater tots

Instructions

1. 1. Preheat oven to 375 degrees and lightly spray a 9x13 pan with nonstick spray.
2. 2. Heat a large skillet on high and add your ground beef or turkey. Season with the salt, pepper, garlic and onion powder. Cook on high, breaking it up into pieces as you go until the meat is completely cooked.
3. 3. Turn off the heat and add the sour cream, soup, milk and corn or green beans. Mix until combined and then pour it into the 9x13 pan. Top with the shredded cheese then add the tater tots to the top. Bake for 40-45 minutes until hot and bubbly. Sprinkle a bit of salt over the tater tots when you take the casserole out of the oven.

Sausage and White Bean Soup

INGREDIENTS

• 1 tablespoon olive oil
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 2 (15-ounce) cans Great Northern beans, drained and rinsed
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 4 cups chicken broth
• Kosher salt and freshly ground black pepper, to taste
• 3 cups baby spinach

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
• Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a slow cooker. Stir in chicken broth and 2 cups water until well combined; season with salt and pepper, to taste.
• Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted.
• Serve immediately.

Pasta e Fagioli Soup (from Damn Delicious)

• 1 cup ditalini pasta
• 2 tablespoons olive oil, divided
• 1 pound spicy Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cups chicken broth
• 1 (16-ounce) can tomato sauce
• 1 (15-ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can Great Northern beans, drained and rinsed

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
• Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
• Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
• Stir in pasta and beans until heated through.
• Serve immediately.

Minestrone Soup

• 3 tablespoons oil
• 1 cup minced white onion (about 1 small onion)
• ¹⁄₂cup chopped zucchini
• ¹⁄₂cup frozen cut Italian cut green beans
• ¹⁄₄cup minced celery
• 4teaspoons minced garlic
• 4cups veggie broth
• 2(15 ounce) cans red kidney beans
• 2(15 ounce) cans small white beans
• 1(14 ounce) can diced tomatoes
• ¹⁄₂cup cut up carrots
• 2tablespoons minced fresh parsley
• 1 ¹⁄₂teaspoons oregano
• 1 ¹⁄₂teaspoons salt
• ¹⁄₂teaspoon pepper
• ¹⁄₂teaspoon basil
• ¹⁄₄teaspoonthyme
• 3cups water
• 4cups fresh Baby Spinach
• ¹⁄₂cup pasta

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

(add red wine or red wine vinegar to taste)

Slow Cooker Curry

Blend in food processer or blender:
1 whole Onion, Peeled And Halved
2 cloves Garlic, Peeled
1 whole Small Green Bell Pepper, Seeded And Quartered
1 can (156ml Can) Tomato Paste
1 can (about 400ml Can) Coconut Milk
1-½ teaspoon Salt
1 Tablespoon Curry Powder
1 Tablespoon Garam Masala

Pour over 2 lbs. thawed chicken that has been cut into cubes.  Cook in slow cooker for 5 hours.  Add 2T. cornstarch mixed with 2 T. water during last 30 minutes.  Serve over rice, garnished with cilantro.

Chili Cheese Pasta

• 1 T. Oil
• 1 chopped onion
• 1 T. Chili Powder
• 1 T. Cumin
• Salt
• 4 Cloves Garlic
• 1 T. Brown Sugar
• 1 lb Ground Beef
• 2 c. Water
• 15 oz Tomato Sauce
• 2 c/8 oz pasta
• 8 oz Cheese
• Black Pepper

1. Saute onion, chili powder, cumin and 1/2 teaspoon salt over medium heat until onion is soft, stirring often so spices don't burn, about 5-7 minutes. Add the garlic and brown sugar and cook, continuing to stir, so garlic doesn't burn, for about 30 seconds.  Add the ground beef and brown lightly.
2. Add the water, 3/4 teaspoon salt and tomato sauce to the skillet and stir to mix.  Stir in the pasta and cover, increasing the heat to medium high.  Cook the mixture, stirring often and adjusting the heat to maintain a vigorous simmer. Continue to cook until the pasta is tender, about 9-12 minutes.
3. Take the skillet off the heat and add 1 cup of the cheese mixture.  Taste for seasoning and add salt and pepper to taste.  Top the skillet with remaining cheese and rest the mixture off heat a few minutes or until cheese melts.  Serve.

Green Chile Enchilada Soup

• 32 oz chicken broth
• 24 oz chicken breasts
• 2 cans of Green Chile enchilada sauce
• 7 oz can of diced green chilies
• 2 tbsp of ground cumin
• 1 tbsp of chili powder
• 1 tsp of onion powder
• 1 tsp of garlic powder

Cook in crock pot for 6-8 hours then add…

• 1 cup of frozen corn
• 1 block of cream cheese (cut up into a few pieces)
• 3/4 cup rice (if instant add half hour before serving, if not then add an hour before)
• salt and pepper to taste
• tablespoon of corn starch if needed

Garnish with green onions, chips, cheese, sour cream, etc.

Hamburger Veggie Soup

• 2lbs ground beef
• 1white onion, peeled and diced
• ¹⁄₄teaspoon pepper more to taste
• ¹⁄₂teaspoon dry oregano, more to taste
• ¹⁄₂teaspoon dry basil more to taste
• ¹⁄₄teaspoon seasoning salt
• 1(1 1/2 ounce) envelope onion soup mix
• 6cups water, more to desired consistency
• 1(8 ounce) can tomato sauce
• 1tablespoon soy sauce
• 1(15 ounce) can diced tomatoes, undrained
• 2 c. frozen corn
• 1 cup chopped celery and leaves
• 1cup chopped carrot
• 1cup chopped potatoes
• garlic salt, to taste

1. Brown ground beef and onion in a large pot. Drain if needed.
2. Add spices and onion soup mix.
3. Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.
4. Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed).
5. Season to taste with garlic salt.
6. Serve with shredded parmesan cheese and sour cream.

Goulash Soup

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
6 cups beef broth
1- 26.46 ounce can petite diced tomatoes
1- 26.46 ounce can tomato puree
1 T.  Worcestershire sauce
2 T.  brown sugar
1 teaspoon dried basil
1 1/2 teaspoons steak seasoning
2 cups elbow macaroni
salt and pepper, as desired

In a large sauce pan or soup pot, brown ground beef, onion and garlic until ground beef is no longer pink. Season with salt and pepper while browning.
Add broth, tomatoes, Worcestershire, brown sugar, basil and steak seasoning. Bring to slight boil over medium high heat, stirring occasionally. Reduce heat and simmer for 10 minutes.

Stuffed French Bread–Philly Cheesesteak Style

1 loaf french bread
1 pound ground beef
1 chopped onion
1 chopped bell pepper
1 tsp garlic
2 tsp worcestershire sauce
salt and pepper
1 T. beef stock
1 cup water
2 T.  butter
1/4 c.  flour
1 1/2+ c.  cheddar cheese
Dig our middle of french bread and break into pieces.  Cook ground beef, onions, and peppers together until beef is browned.  Add garlic, salt and pepper, and worcestershire sauce.  Make a rue from the butter and flour.  Add water and beef stock and continue to stir until it thickens.  Add gravy to meat and then add meat and cheese to the broken bread.  Stir together and put into hollowed out french bread.  Top with more cheese.  Wrap in foil tightly and bake at 350 for 15-20 minutes.

Sweet and Sour Chicken

3-4 chicken breasts

1 c. cornstarch

2 eggs

1/4 c. oil

Preheat oven to 325.  Cut chicken into 1 inch chunks and salt and pepper them.  Roll in cornstarch, then in beaten eggs.  Fry in oil over medium-high heat until browned on the outside.  Place in 9x13 pan and cover with sauce.  Bake for 1 hour, stirring every 15 minutes.  Serve with fried rice.

Sauce:

3/4 c. sugar (or honey)

1/4 c. ketchup

1/2 c. vinegar

1 T. soy sauce

1 t. garlic salt

Curried Coconut Chicken with Rice

2 lb chicken, cut into chunks
1 t. salt and pepper
1 1/2 T. oil
2 T. curry powder
1/2 onion, chopped
2 cloves garlic
14 oz can coconut milk
14.5 oz can stewed, diced tomatoes
8 oz can tomato sauce
3 T. sugar
Salt and pepper chicken.  Heat oil and curry powder over med-high heat for 2 minutes.  Add onions and garlic and cook another minute.  Add chicken and cook over medium until cooked through, 7-10 minutes.  Add remaining ingredients, cover and simmer for 30-40 minutes.  To thicken, remove lid at the end of cooking.  Serve over rice.

Korean Beef and Rice

1 lb ground beef
1 T. sesame oil
3 cloves garlic
1/4 c. brown sugar
1/4 c. soy sauce
1/4 t. ginger
1/4 t. crushed red pepper
salt and pepper

Brown beef in oil with garlic.  Add remaining ingredients and simmer for 5-10 minutes.  Serve over rice with diced green onions and sesame seeds.

Mexican Lasagna

1 pound ground beef

1 medium onion

1 bell pepper

1 package or 1/4 cup  taco seasoning

3/4 c. water

1 can tomatoes w/ green chilis

1 can beans, rinsed and drained (we prefer black or pinto)

1 c. frozen corn

1 can refried beans

2 c. grated cheese

6+ corn torillas

Preheat oven to 325.  Grease 9x13 pan.  Brown beef with chopped onion and pepper.  Drain.  Add water and taco seasoning.  Simmer 5 minutes.  Add tomatoes and beans.  Layer tortillas, refried beans, corn, and meat mixture.  Cook 20-25 min.  Serve with sour cream.

Cream Cheese Enchiladas with Simple Enchilada Sauce

4 oz. cream cheese, softened

1/4 cup sour cream

1 recipe Simple Enchilada Sauce, divided

2 cups shredded cheese, divided

2 cups cooked shredded chicken (crockpot)

1 cup frozen corn

4 oz. can diced green chiles

1/2 tsp chili powder

1/4 tsp cumin

Salt and pepper

4 scallions, thinly sliced

10-ish corn tortillas

Cook chicken in crockpot and shred.  Prepare enchilada sauce while chicken cooks.

Preheat oven to 325.  Grease 9x13 pan.

Mix together cream cheese, sour cream, 1 cup of enchilada sauce, and half of the cheese.  Add spices, corn, and chilis.  Add chicken and combine.

Pour a little enchilada sauce on the bottom of the pan.  Roll chicken mixture into warm tortillas.  Cover with remaining sauce and cheese and scallions. 

Bake 20-25 min.  Serve with sour cream.

Can also be put together as a casserole.

Enchilada Sauce:

4 T. Chili Powder

1 t. Cumin

1/2 t. Onion Powder

1/2 t. Garlic Powder

2 T. Flour

14 oz can Tomato Sauce

1 1/2 c. Water

Combine all ingredients in saucepan over medium heat.  Stir until thick.

French Dip in the Crock Pot

4-5 lb beef roast
1 can beef consomme soup
1 soup can water
1 package dry auju mix
1 package dry italian dressing mix

Pour everything over meat.  Poke meat in several places with a knife or fork.  Cook in a crock pot on low for about 8 hours.  Remove meat and shred.  Serve on rolls toasted with provolone cheese and butter.