1 lb. stew meat
1 teas. salt
¼ c. minced onion
½ teas. Garlic powder
¼ c. water
pepper to taste
6-7 mushrooms, sliced
1 cup sour cream
2 cans cream of chicken soup
rice or noodles
Put everything in crock pot- EXCEPT sour cream and rice/noodles. Cook 4-6 hours on high, 6-8 hours on high. Just before serving add sour cream. Serve over rice or noodles. Accompany this with vegetable.
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Fettuccini Alfredo
1 (8oz) package of cream cheese
½ cup milk
¼ cup margarine
½ to ¾ cup Parmesan cheese
Garlic salt to taste
Mix all ingredients in saucepan. Stir with wire whisk. When melted, pour over cooked fettuccini noodles. Serves 6.
Accompany this with a green salad or a can of green beans.
½ cup milk
¼ cup margarine
½ to ¾ cup Parmesan cheese
Garlic salt to taste
Mix all ingredients in saucepan. Stir with wire whisk. When melted, pour over cooked fettuccini noodles. Serves 6.
Accompany this with a green salad or a can of green beans.
Yummy Lime Chicken1
1 ½ lbs. chicken
3 TBS lime juice
1 TBS chili powder
Put in crock pot and cook on low 5-6 hours. Shred chicken and put back in crock pot and add 1 cup frozen corn and 1 cup salsa. Then warm. Serve with shredded cheese and sour cream on tortillas. This can be accompanied by some fruit for your meal.
Pita Bread Tacos
1 LB. ground beef
1 tsp. garlic
salt & pepper to taste
1 tomato, chopped
green onions, chopped
grated cheese
lettuce, chopped
Pita pockets
Crumble and brown ground beef in large skillet. Drain. Add spices. Fill pita pockets with hamburger mixture, onions, cheese, lettuce and tomatoes.
1 tsp. garlic
salt & pepper to taste
1 tomato, chopped
green onions, chopped
grated cheese
lettuce, chopped
Pita pockets
Crumble and brown ground beef in large skillet. Drain. Add spices. Fill pita pockets with hamburger mixture, onions, cheese, lettuce and tomatoes.
Chicken Fold-Overs
1 pkg. refrigerated crescent rolls or 1 recipe crescent roll dough
4 oz. cream cheese, softened
1 cup chopped, cooked chicken
1/2 tsp. lemon pepper
1/2 cup mushrooms, chopped
1 TBSP. onion, finely chopped
Mix cream cheese, chicken, lemon pepper, mushrooms and onions together until well blended. Place 1 heaping TBSP. meat mixture in half of roll. Fold over and seal edges. Place on baking sheet sprayed with cooking spray and bake at 375* for 15-20 minutes or until lightly browned. Serve with chicken gravy.
Serve with Mashed Potatoes (& above gravy), Peas and carrots, and Pear salad.
4 oz. cream cheese, softened
1 cup chopped, cooked chicken
1/2 tsp. lemon pepper
1/2 cup mushrooms, chopped
1 TBSP. onion, finely chopped
Mix cream cheese, chicken, lemon pepper, mushrooms and onions together until well blended. Place 1 heaping TBSP. meat mixture in half of roll. Fold over and seal edges. Place on baking sheet sprayed with cooking spray and bake at 375* for 15-20 minutes or until lightly browned. Serve with chicken gravy.
Serve with Mashed Potatoes (& above gravy), Peas and carrots, and Pear salad.
Chicken Pillows
This recipe makes 12 pillows.
8 oz. cube cream cheese softened (fat free tastes the same)
4 T. melted butter
1/2 tsp. salt
1/2 tsp. pepper
4 T. milk
4 c. cooked chicken, cubed
1 can cream of mushroom OR cream of chicken soup
3 pkg. of refrigerated crescent rolls (8 per pkg.)
Combine and mix all ingredients except for crescent rolls. Roll out flat 12 crescent rolls. Fill with equal portions of chicken mixture. Cover each pillow with a remaining crescent roll, press edges together.
Brush pillows with melted butter and top with bread crumbs. Bake at 375 degrees for 20 minutes. Serve topped with gravy (I use turkey gravy).
8 oz. cube cream cheese softened (fat free tastes the same)
4 T. melted butter
1/2 tsp. salt
1/2 tsp. pepper
4 T. milk
4 c. cooked chicken, cubed
1 can cream of mushroom OR cream of chicken soup
3 pkg. of refrigerated crescent rolls (8 per pkg.)
Combine and mix all ingredients except for crescent rolls. Roll out flat 12 crescent rolls. Fill with equal portions of chicken mixture. Cover each pillow with a remaining crescent roll, press edges together.
Brush pillows with melted butter and top with bread crumbs. Bake at 375 degrees for 20 minutes. Serve topped with gravy (I use turkey gravy).
Chicken Pot Pie
This recipe makes two pies; I usually double it to make four.
2 frozen pie crusts in disposable pie tins. (I used to make homemade but no one noticed the difference when I used frozen and it is faster.)
2 roll out pie crusts (for the top)
2 1/2 c. cooked chicken or turkey, diced
1 can cream of mushroom soup
1 can cream of potato soup
1 c. chicken broth
2 cans Veg-All drained (this is a combination of canned vegetables and Veg-All is the name brand.)
Salt, pepper, garlic to taste
Combine all ingredients except for pie crusts. Pour half of the mixture into one pie crust (in the tin) and the remaining mixture into the other pie crust (in tin). Top pot pies with one roll out pie crust each and cut six or so slits in the top of the crust. Bake at 325 degrees for 60 minutes.
2 frozen pie crusts in disposable pie tins. (I used to make homemade but no one noticed the difference when I used frozen and it is faster.)
2 roll out pie crusts (for the top)
2 1/2 c. cooked chicken or turkey, diced
1 can cream of mushroom soup
1 can cream of potato soup
1 c. chicken broth
2 cans Veg-All drained (this is a combination of canned vegetables and Veg-All is the name brand.)
Salt, pepper, garlic to taste
Combine all ingredients except for pie crusts. Pour half of the mixture into one pie crust (in the tin) and the remaining mixture into the other pie crust (in tin). Top pot pies with one roll out pie crust each and cut six or so slits in the top of the crust. Bake at 325 degrees for 60 minutes.
Chicken Broccoli Casserole
This recipe makes 2 9X9 pans, I usually double it and make 4 pans. I serve one that evening and freeze the other three.
1 full chicken breast
2 c. broccoli
2/3 c. fat free mayo (you can't taste the difference with regular or fat free so why not be healthier.)
2/3 c. evaporated milk
1 tsp. lemon juice
1 can cream of mushroom OR cream of chicken (I use healthy request and can't tell the difference.)
1/2 c. grated cheddar cheese
2 T. melted butter
1/2 c. bread crumbs
salt & pepper
Boil and chop/shred chicken.
Combine mayo, evaporated milk, lemon juice, cream soup and cheese. Set aside.
Spray pan with Pam. Lay broccoli on bottom of pan. Salt and pepper lightly. Place chicken on broccoli. Salt and pepper lightly again. Pour cream mixture over chicken. Sprinkle bread crumbs over cream mixture, drizzle with melted butter. Bake at 450 degrees for 40 minutes.
1 full chicken breast
2 c. broccoli
2/3 c. fat free mayo (you can't taste the difference with regular or fat free so why not be healthier.)
2/3 c. evaporated milk
1 tsp. lemon juice
1 can cream of mushroom OR cream of chicken (I use healthy request and can't tell the difference.)
1/2 c. grated cheddar cheese
2 T. melted butter
1/2 c. bread crumbs
salt & pepper
Boil and chop/shred chicken.
Combine mayo, evaporated milk, lemon juice, cream soup and cheese. Set aside.
Spray pan with Pam. Lay broccoli on bottom of pan. Salt and pepper lightly. Place chicken on broccoli. Salt and pepper lightly again. Pour cream mixture over chicken. Sprinkle bread crumbs over cream mixture, drizzle with melted butter. Bake at 450 degrees for 40 minutes.
Pulled Pork Sandwiches (American)
1 pork tenderloin (can be BBQ flavored)
Sweet Baby Rays BBQ sauce
Kaiser Rolls
Cook tenderloin according to package directions (can crock-pot it). Let cool, shred w/ fingers or fork to desired size. Add BBQ sauce to desired stickiness. Heat through in crock pot. Spoon onto sliced rolls.
Suggested sides
Corn on the cob
Sliced Watermelon
Baked Beans (again I used canned, Busch's)
Sweet Baby Rays BBQ sauce
Kaiser Rolls
Cook tenderloin according to package directions (can crock-pot it). Let cool, shred w/ fingers or fork to desired size. Add BBQ sauce to desired stickiness. Heat through in crock pot. Spoon onto sliced rolls.
Suggested sides
Corn on the cob
Sliced Watermelon
Baked Beans (again I used canned, Busch's)
Beef Stroganoff (Russian)
1 lb. beef tenderloin cut into thin strips
1 T. olive oil
1 t. garlic salt
1 t. sugar
1 c. sliced mushrooms (opt.)
3/4 t. fresh ground pepper (mine is very peppery, if you don't like pepper use less)
1/2 c. sour cream (or fresh cream for richer dish)
1 T. flour
1 can beef broth
1 lb. cooked egg noodles
Heat oil. Sauté beef and mushrooms in hot oil, season as it cooks with garlic salt, sugar and pepper. Reduce heat to med. Stir flour into sour cream ( if you are using fresh cream you won't need flour b/c cream acts as thickener) Add to meat mix. Stir just to coat, add beef broth. Cook and stir until thickened and bubbly. Season with salt and pepper to taste. Serve warm over egg noodles.
Suggested side:
Green beans (I just cook with butter, season with salt and pepper.)
1 T. olive oil
1 t. garlic salt
1 t. sugar
1 c. sliced mushrooms (opt.)
3/4 t. fresh ground pepper (mine is very peppery, if you don't like pepper use less)
1/2 c. sour cream (or fresh cream for richer dish)
1 T. flour
1 can beef broth
1 lb. cooked egg noodles
Heat oil. Sauté beef and mushrooms in hot oil, season as it cooks with garlic salt, sugar and pepper. Reduce heat to med. Stir flour into sour cream ( if you are using fresh cream you won't need flour b/c cream acts as thickener) Add to meat mix. Stir just to coat, add beef broth. Cook and stir until thickened and bubbly. Season with salt and pepper to taste. Serve warm over egg noodles.
Suggested side:
Green beans (I just cook with butter, season with salt and pepper.)
Gyoza (pot stickers) (Japanese)
Choose a night when you have some time to prepare wrapping these takes about an hour, but they really are worth it.
Recipe from Kaori Tsunoda
1 lb. ground pork (can use ground beef, turkey or chicken for healthier version).
3 c. chopped Napa cabbage (can add more for cabbage-y wraps, less for meaty ones)
3 green onions (sliced)
2 T. soy sauce
1 T. sesame oil
pepper to taste
1 pkg (~50) gyoza wraps (or wonton wraps)
Sauce:
However much you choose to make add the same amount vinegar as soy sauce. i.e. if you are making 1 cup and ½ cu. Soy sauce and ½ c. vinegar. I then add 1 drop of sesame oil. You can sprinkle green onions for a little flavor too.
Directions:Mix meat, cabbage, onions, soy sauce, sesame oil and pepper well. Don’t be grossed out, but I usually use my well washed hands to mix it if the meat doesn’t mix in very well. Place ~1 T meat filling in center of wrapper. Wet edge with water and crimp sides together in half circle or triangle (if using wonton wraps). This amount of filling usually makes about 50 wraps if you want less, halve the recipe. Place wrapped pot stickers seam side up in non-stick pan in circular fashion (if you do not have a super non-stick fry pan you may want to put a tiny bit of oil on the bottom so they won’t stick). Brown bottoms over medium heat until golden. When golden pour ~1 cup of water over, should immediately boil. Cover and let simmer until water has boiled away ~15 min. Loosen wraps and invert pan over plate. Serve warm, dip in sauce.
Suggested sides:
Steamed rice
Asian chicken salad : romaine, breaded chicken tenders (cooked and sliced), mandarin oranges, green onions, cucumbers, sliced honey roasted almonds (Sunkist makes them for salads) Serve with sesame dressing.
Recipe from Kaori Tsunoda
1 lb. ground pork (can use ground beef, turkey or chicken for healthier version).
3 c. chopped Napa cabbage (can add more for cabbage-y wraps, less for meaty ones)
3 green onions (sliced)
2 T. soy sauce
1 T. sesame oil
pepper to taste
1 pkg (~50) gyoza wraps (or wonton wraps)
Sauce:
However much you choose to make add the same amount vinegar as soy sauce. i.e. if you are making 1 cup and ½ cu. Soy sauce and ½ c. vinegar. I then add 1 drop of sesame oil. You can sprinkle green onions for a little flavor too.
Directions:Mix meat, cabbage, onions, soy sauce, sesame oil and pepper well. Don’t be grossed out, but I usually use my well washed hands to mix it if the meat doesn’t mix in very well. Place ~1 T meat filling in center of wrapper. Wet edge with water and crimp sides together in half circle or triangle (if using wonton wraps). This amount of filling usually makes about 50 wraps if you want less, halve the recipe. Place wrapped pot stickers seam side up in non-stick pan in circular fashion (if you do not have a super non-stick fry pan you may want to put a tiny bit of oil on the bottom so they won’t stick). Brown bottoms over medium heat until golden. When golden pour ~1 cup of water over, should immediately boil. Cover and let simmer until water has boiled away ~15 min. Loosen wraps and invert pan over plate. Serve warm, dip in sauce.
Suggested sides:
Steamed rice
Asian chicken salad : romaine, breaded chicken tenders (cooked and sliced), mandarin oranges, green onions, cucumbers, sliced honey roasted almonds (Sunkist makes them for salads) Serve with sesame dressing.
Pollo penne pasta w/ parmesan cream sauce (Italian)
2 c. diced cooked chicken (seasoned with garlic salt)
2 T. butter
2 T. flour
2 c. milk (or cream for a richer sauce)
2 T. garlic salt
2 T Italian seasoning
1 c. shredded parmesan
1 c. broccoli florets, cooked (green beans, sliced asparagus and artichokes also work well)
1/2 c. diced fresh tomatoes (can use sun dried too)
1 lb. cooked penne
Melt butter over med. heat until it starts to brown ( I use same pan I cooked the chicken in) Add flour, mix to a soft paste, add milk. Stir until thickened and bubbly. Add garlic salt and Italian seasoning and parmesan. Add chicken. Toss sauce w/ pasta and vegetable (I like to cook my pasta with my vegetable, except artichokes I just use canned) Add tomatoes last. Garnish with shredded parmesan if desired, serve warm.
Suggested sides:
Garlic Parmesan Bread: slice baguette, butter slices, sprinkle with garlic salt and parmesan. Toast under broiler 5 min. or until golden.
Italian Salad: romaine, pepperoni, sliced olives, tomatoes, red bell pepper, feta cheese, w/ Ken's steak house lite N. Italian dressing w/ basil and Romano (or whatever dressing you like, but this is fabulous with this salad.
2 T. butter
2 T. flour
2 c. milk (or cream for a richer sauce)
2 T. garlic salt
2 T Italian seasoning
1 c. shredded parmesan
1 c. broccoli florets, cooked (green beans, sliced asparagus and artichokes also work well)
1/2 c. diced fresh tomatoes (can use sun dried too)
1 lb. cooked penne
Melt butter over med. heat until it starts to brown ( I use same pan I cooked the chicken in) Add flour, mix to a soft paste, add milk. Stir until thickened and bubbly. Add garlic salt and Italian seasoning and parmesan. Add chicken. Toss sauce w/ pasta and vegetable (I like to cook my pasta with my vegetable, except artichokes I just use canned) Add tomatoes last. Garnish with shredded parmesan if desired, serve warm.
Suggested sides:
Garlic Parmesan Bread: slice baguette, butter slices, sprinkle with garlic salt and parmesan. Toast under broiler 5 min. or until golden.
Italian Salad: romaine, pepperoni, sliced olives, tomatoes, red bell pepper, feta cheese, w/ Ken's steak house lite N. Italian dressing w/ basil and Romano (or whatever dressing you like, but this is fabulous with this salad.
Chicken Enchiladas (Mexican)
8-10 tortillas
8 oz. sour cream
1/2 c. chopped onion
2 c. chicken broth
1/4 t. pepper
1- 4oz. can diced green chilies
2 T. margarine
1 c. grated cheddar cheese
3 T. Flour
2 c. chopped cooked chicken
Warm tortillas until soft. For sauce, in saucepan cook onion and pepper in margarine until onion is tender. Stir flour into sour cream, add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat and stir in 1/2 cup cheese. For filling, stir in 1/2 cup of sauce into chicken. Place about ¼ cup filling atop each tortilla, roll up. Arrange rolls seam side down in a slightly greased 9x13 pan. Top with remaining sauce. Bake covered in 350 oven for 35 min. Sprinkle with remaining cheese. Bake uncovered about 5 min. If desired garnish with olives, tomatoes green onions or salsa on top.
Suggested sides:
Refried beans (I use Rosaritas) warm on stove top with 1/4 c. grated cheese
Spanish Rice (sorry gals I use uncle ben's mix, I have no recipe)
Fresh Pineapple
8 oz. sour cream
1/2 c. chopped onion
2 c. chicken broth
1/4 t. pepper
1- 4oz. can diced green chilies
2 T. margarine
1 c. grated cheddar cheese
3 T. Flour
2 c. chopped cooked chicken
Warm tortillas until soft. For sauce, in saucepan cook onion and pepper in margarine until onion is tender. Stir flour into sour cream, add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat and stir in 1/2 cup cheese. For filling, stir in 1/2 cup of sauce into chicken. Place about ¼ cup filling atop each tortilla, roll up. Arrange rolls seam side down in a slightly greased 9x13 pan. Top with remaining sauce. Bake covered in 350 oven for 35 min. Sprinkle with remaining cheese. Bake uncovered about 5 min. If desired garnish with olives, tomatoes green onions or salsa on top.
Suggested sides:
Refried beans (I use Rosaritas) warm on stove top with 1/4 c. grated cheese
Spanish Rice (sorry gals I use uncle ben's mix, I have no recipe)
Fresh Pineapple
Sweet & Sour Chicken
3-4 chicken breasts
1 tsp garlic salt
1/2 tsp pepper
Sauce
3/4 cup sugar
1/2 cup vinegar
1/4 cup chicken broth
3 1/2 Tbsp catsup
1 Tbsp soy sauce
crushed pineapple
(I also add green pepper)
Cut chicken into 3/4 x2” strips. Place in bowl and sprinkle with salt, pepper and accent. Combine sauce ingredients and heat on stove. Mix 4-6 Tbsp of flour to chicken mix. Heat 1 Tbsp oil in wok. Add chicken and cook. Add sauce mix and pineapple. Cook about 5 min longer. Serve over rice.
1 tsp garlic salt
1/2 tsp pepper
Sauce
3/4 cup sugar
1/2 cup vinegar
1/4 cup chicken broth
3 1/2 Tbsp catsup
1 Tbsp soy sauce
crushed pineapple
(I also add green pepper)
Cut chicken into 3/4 x2” strips. Place in bowl and sprinkle with salt, pepper and accent. Combine sauce ingredients and heat on stove. Mix 4-6 Tbsp of flour to chicken mix. Heat 1 Tbsp oil in wok. Add chicken and cook. Add sauce mix and pineapple. Cook about 5 min longer. Serve over rice.
“Put Everything In It” Mexican Surprise
Note: This is fattening, but so delicious & easy!
1 Can Chili
2 C grated cheese
1 Lrg (12 C) Bag of Cheese Doritos (Save 2 Cups for topping)
10-15 oz can of Enchilada Sauce
8 oz can Tomato Sauce
2 TB grated onion
1 ¼ C Sour Cream
For Topping: set aside Sour Cream, ½ C cheese, 1/3 C of Doritos bag.
Take remaining chips and crumble with hands into measuring bowl. Mix onion & all other ingredients and place in 8 ½ x11 casserole dish.
Bake 20 minutes at 375, remove from oven and spread sour cream, cover with Doritos and sprinkle with remaining ½ C cheese. Bake for 5 minutes.
1 Can Chili
2 C grated cheese
1 Lrg (12 C) Bag of Cheese Doritos (Save 2 Cups for topping)
10-15 oz can of Enchilada Sauce
8 oz can Tomato Sauce
2 TB grated onion
1 ¼ C Sour Cream
For Topping: set aside Sour Cream, ½ C cheese, 1/3 C of Doritos bag.
Take remaining chips and crumble with hands into measuring bowl. Mix onion & all other ingredients and place in 8 ½ x11 casserole dish.
Bake 20 minutes at 375, remove from oven and spread sour cream, cover with Doritos and sprinkle with remaining ½ C cheese. Bake for 5 minutes.
Tuna Casserole
2 cans of cream of mushroom soup
1 C milk
2 C frozen peas
2 cans tuna drained
4 C hot cooked egg noodles
2 tsp dry bread crumbs
1 tbsp butter, melted.
Stir soup, milk, peas, tuna, and noodles in a 3 qt casserole. Bake at 400 for 30 min. Mix bread crumbs with butter and sprinkle over tuna mixture, bake 6 more minutes (serves 6). Serve with a veggie and French bread.
1 C milk
2 C frozen peas
2 cans tuna drained
4 C hot cooked egg noodles
2 tsp dry bread crumbs
1 tbsp butter, melted.
Stir soup, milk, peas, tuna, and noodles in a 3 qt casserole. Bake at 400 for 30 min. Mix bread crumbs with butter and sprinkle over tuna mixture, bake 6 more minutes (serves 6). Serve with a veggie and French bread.
Tacos, Corn and Cornbread
beef, cheese, onion, tomato, lettuce, sour cream, salsa. I like to buy flour tortillas and fry them in oil. I know…fattening. But oh’ are they good. Then I serve with corn. Sometimes I make corn bread: (1 box of Jiffy cornbread, 1 egg, and 1 can of cream corn. Mix together and bake at temp on box; it makes the bread so moist & then serve with honey butter.)
Sloppy Joes
1 lb ground turkey
¼ tsp ground black pepper
½ red onion, chopped
1 8 oz can tomato sauce
½ cup ketchup
¼ cup barbecue sauce
1 tsp chili powder
Dash of hot pepper sauce
4 buns
4 lettuce leaves
In large skillet, combine ground turkey, black pepper and onion. Cook over medium heat, stirring occasionally, until the turkey is no longer pink.
Stir in tomato sauce, ketchup, barbecue sauce, chili powder and hot pepper sauce. Simmer for about 10 minutes over low heat, stirring occasionally, until mixture has thickened.
Place a piece of lettuce on each bun and top with a portion of turkey mixture!
¼ tsp ground black pepper
½ red onion, chopped
1 8 oz can tomato sauce
½ cup ketchup
¼ cup barbecue sauce
1 tsp chili powder
Dash of hot pepper sauce
4 buns
4 lettuce leaves
In large skillet, combine ground turkey, black pepper and onion. Cook over medium heat, stirring occasionally, until the turkey is no longer pink.
Stir in tomato sauce, ketchup, barbecue sauce, chili powder and hot pepper sauce. Simmer for about 10 minutes over low heat, stirring occasionally, until mixture has thickened.
Place a piece of lettuce on each bun and top with a portion of turkey mixture!
Spaghetti and Meatballs
1 to 1 ½ lbs ground turkey
2 egg whites
½ cup dry breadcrumbs
¼ cup water
½ onion, finely chopped
2 cloves garlic, minced (or buy the jarred garlic see directions for equivalent)
¼ cup fresh parley, minced
2 tsp dried basil
1 tsp ground black pepper
Choice of spaghetti sauce
About 12 oz uncooked spaghetti noodles
¼ cup parmesan cheese
Meatballs: Preheat over broiler (or use a toaster oven, or cook at about 450 degrees in oven)
In large mixing bowl, combine turkey, egg whites, breadcrumbs, water, onion, garlic, parsley, basil and black pepper. Mix ingredients thoroughly and then shape into 1 ½ inch diameter meatballs. Arrange meatballs on a baking sheet and place under broiler for 10 to 12 minutes, turning occasionally until they are browned on all sides.
In a large saucepan, combine pasta sauce and cooked meatballs. Simmer over low heat until warmed thoroughly, about 20 minutes.
While the pasta sauce is simmering, prepare spaghetti according to its package directions.
Place a portion of spaghetti on each place, cover with a portion of meatballs and pasta sauce, then top with parmesan cheese!
Servings: 6 make some breadsticks to go with it and serve it with a salad!
Tater-Tot Casserole
1 lb ground turkey
1 onion, red or white-your choice
1 can of cream soup-your choice (the Campbell’s southwest soup is really good)
1 small bag of tater tots (you will not use them all)
Preheat oven according to directions for cooking tater tots. In skillet, brown turkey. While turkey is browning, chop onion and place in mixing bowl. To the onion add can of cream soup. Add about ½ soup can of water. Mix together. Spray a small rectangle baking dish with cooking spray. Place cooked turkey on bottom. Spread soup/onion mixture over top. Then place tater tots side by side over the entire top. Cooking time will be whatever the directions for the tater tots say.
Serves: 6-8 and makes great leftovers
Variations: To the soup you can add corn or peppers or some sour cream…be creative! You could also add a layer of cheese in there!
1 onion, red or white-your choice
1 can of cream soup-your choice (the Campbell’s southwest soup is really good)
1 small bag of tater tots (you will not use them all)
Preheat oven according to directions for cooking tater tots. In skillet, brown turkey. While turkey is browning, chop onion and place in mixing bowl. To the onion add can of cream soup. Add about ½ soup can of water. Mix together. Spray a small rectangle baking dish with cooking spray. Place cooked turkey on bottom. Spread soup/onion mixture over top. Then place tater tots side by side over the entire top. Cooking time will be whatever the directions for the tater tots say.
Serves: 6-8 and makes great leftovers
Variations: To the soup you can add corn or peppers or some sour cream…be creative! You could also add a layer of cheese in there!
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