Hamburger & Tator Tot Casserole

Preheat oven to 350 degrees
Spray Pam in casserole dish or dutch oven

1 lb lean ground beef
1 small bag tator tots
1 small box frozen peas, thawed (English peas for those in Texas)
1 can cream of mushroom soup
1/2 cup milk ( I use skim)

Layer ground beef on the bottom of dish, place tots on top of beef, then the peas, mix milk with soup and pour that on top, spreading to cover.

Place in oven uncovered for 45 minutes or until ground beef is cooked to your liking.

Variations: green beans instead of peas.

I used canned peas for years but I prefer frozen peas, thawed, much better flavor.

This dish is even better as leftovers, warmed in oven or microwave.

Note: ground beef in the picture looks darker than it really was. This was my second time to reheat it.

Another "try me" Recipe

Grilled New Potatoes With Lemon-Garlic Aioli and Chives

3 pounds small new potatoes (do not peel>
3/4 cup mayonnaise
6 cloves garlic, coarsely chopped
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest (yellow part only)
1/2 teaspoon kosher salt (divided use)
1/2 teaspoon freshly ground black pepper ( divided use)
3 tablespoons olive oil
1/4 cup finely chopped fresh chives

In a large pot of salted water, boil the potatoes until just cooked through but not completely soft, 10 to 15 minutes depending on size. Test by piercing with a thin skewer: When the skewer mee~ some resistance but can slide all the way through, the potatoes are ready. Drain the potatoes immediately and set aside until cool enough to handle.

Combine the mayonnaise, garlic, lemon juice, zest, '/4 teaspoon saIt and '/4 teaspoon pepper in a blender and blend until smooth. Set aside.

Preheat grill to high. Cut potatoes in half, brush the cut sides with oil and season with the remaining '/4 teaspoon salt and 1/4 teaspoon pepper.
Grill the potatoes cut-side-down until golden brown and just cooked through, 2 to 3 minutes.

Place the potatoes on a platter, drizzle with aioli, and sprinkled with the chives.

Serve warm. Makes 6 servings.

PER SERVING: Cal:443 Fat 29g (4g sat) fiber 5g
Chol lOmg Sodium 321mg Carb 42g Protein 5g

Calories are a little high for me on this one. So I will fix it when having company and stretch servings to 10-12. Buffet dish.


Since I don't have the time to type in all the recipes I want to try... I tried scanning this one in to wordpad. Worked pretty good. In the ingrediates I had to put in the fractions but that was about all. Copy from wordpad and paste in to blogger post.

Sweet.

Recipes I want to try real soon

Low Carb Spinach Dip

1 (10 ounce) package or frozen chopped spinach thawed
1 cup cottage cheese
1/4 cup chopped parsley
1/3 cup mayonnaise
1 T. prepared horseradish
1 T. chopped onion
2 T. lemon juice
Fresh ground pepper to taste

Plop (recipe really said plop) your spinach into a strainer, and use the back of a spoon to press out all the water. Set aside.

With the S-blade in place on your food processor drop the cottage cheese, parsley, mayo, horseradish, onion, and lemon juice into your food processor's bowl and run it until mixture is quite smooth.

Add drained spinach, pulse to mix.

Add salt and pepper to taste, and serve with mixed veggies (or really good wheat crackers I would think but, I'll let you know after I make this)

Makes about 3 cups.

I don't know about anyone else but I have tons of recipes cut or tore out of the newspaper or magazines knowing someday, maybe, if I can find the one I want where ever I stashed it I will want to try it.

So... I am going to start posting them here and after I make it I will rate it and perhaps post a photo.

This recipe I hope to make this week. It sounds yummy.