Tator Tot Casserole

Tator Tot Casserole

1 lb ground beef
2 cans mixed veggies or 1 lb frozen mixed veggies (carrots, greenbeans, peas, corn)
2 Cans mushroom soup
2 soup cans milk
½ - 1 C shredded cheese, cheddar or Colby jack
1 C diced onions
1 (2 lb) bag tator tots

Spray a 9 x 13 casserole dish with cooking spray or grease it.
Bake the tator tots in a half sheet at 425 degrees for 20 minutes or so while preparing the mixture. In a large frying pan, brown the ground beef and sauté the onions. Season to taste with salt and pepper. Add the veggies, soup, and milk. Stir mixture together and heat through. Put half of the cheese in and stir. Put a single layer of tator tots in the bottom of the dish, about 2/3 of them. Pour the mixture over the tator tots and spread it evenly over them. Put a few tator tots on the top and sprinkle desired amount of cheese over all of it. Bake in a 350 degree oven for 30 minutes or until bubbly.

Chicken rice veggie Alfredo casserole

Chicken, rice, veggie, Alfredo casserole
2 C cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 soup can milk
2 T butter
1 T olive oil
1 clove garlic, minced
1 small onion, diced
1 tsp salt
1 C chopped celery
1 C brown rice uncooked
½ C sour cream
4 hard boiled eggs chopped
2 tsp. lemon juice
½ C mayonnaise
1 ½ C parmesan cheese
1 (12 oz) bag Cali. Blend veggies (broccoli, cauliflower, carrots)
Pepper to taste (I don’t add any)

1- Boil 1-2 chicken breast (to equal appx. 2 cups or so) in water enough to cover the breast until the chicken is 165 degrees. You can add a little salt, pepper, dried onions and garlic powder for extra flavor.
2- In a medium sauce pan, put the butter, olive oil, salt, the onion and celery. Sauté for 5 minutes and then add the garlic, stir, and then the rice. Stir and then cover with 3 C water. Bring to a boil and then simmer on low for 2 hours, yes, 2 hours for brown rice.
3- Stem the mixed vegetable until crispy tender or desired tenderness. (I don’t use the bagged veggies. I buy the individual veggies and use the equal amount.)
4- Boil the eggs on low in a covered pot for 14 minutes.
5- After everything is cooked, combine 1 cup of the parmesan cheese with all the rest of the ingredients in a large casserole dish. I use my 10 x 14.
6- Sprinkle with the last ½ parmesan cheese and homemade bread crumbs.
Bake at 350 degrees for 30 minutes.

I combined the two recipes: Hot chicken salad and rice and veggie Alfredo pie to come up with this recipe.

Peanut Butter Oatmeal Cookies

Peanut butter-oatmeal Cookies 1/2 C butter and 1/4 C coconut oil 1/2 C peanut butter 3/4 - 1 C raw sugar 1/2 C packed brown sugar 1 tsp baking powder 1/2 tsp baking soda Add 1 heaping T cocoa powder 2 eggs 1 tsp vanilla 1/2 C all-purpose flour and 3/4 ground mixed grains flour 2 C rolled oats 1 C chopped peanuts or chocolate chips 1/2 C shredded unsweetened coconut (optional) 1/2 C chopped pecans In a large mixing bowl, beat butter, peanut butter, (coconut oil and cocoa powder) with an electic mixer on medium for 30 seconds. Add sugar, baking powder, and baking soda and beat until combined, scraping the sides of the bowl. Beat in eggs, one at a time, and vanilla until combined. Beat in flour. Stir in oats, nuts, (and coconut). Drop dough by teaspoons 2 inches apart (I rolled them into 1 inch balls and then mashed them down with a fork like peanut butter cookies.) onto an ungreased baking sheet. Bake in a 375 degree oven for 10-12 minutes until edges are lightly browned. Transfer cookies to wire rack and let cool.