Tater Tot Casserole Recipe

In: Entrees, Recipes, The Show

I hope you love this recipe as much as I do. Maybe it is just me who never had this as a kid-but I love it now! How do you make your version of TTC?

1 pound of ground beef ($1.89)
1 small can of sliced mushrooms ($0.49)
1 can of cream of mushroom soup ($.89)
1 cup of mozzarella cheese ($1.25)
Tater Tots ($0.75)

Start by turning your oven onto 375 degrees. Next, brown your beef in a 10 inch skillet. Drain any excess fat from skillet. Start to assemble your casserole in a 2 1/2 quart oven safe dish. Spray the bottom of dish with some non stick spray. Place your browned ground beef in an even layer. Spread the can of cream of mushroom soup of top of the hamburger.  Drain the mushrooms and put on top of the soup.  Top with one cup of mozzarella cheese and an even layer of frozen tater tots. Bake for 30 minutes with the lid on and 30 minutes with the lid off or until the tater tots are crisp and brown. Serve immediately with green beans.

This meal would certainly feed a family of 4 possibly even 5 or 6 depending on how big your portions are- anyway you serve it- it will only set you back $5.27 (or $1.31 for a family of 4). Let me know how this dish turns out!

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Tuna Noodle Casserole Recipe

In: Entrees, Recipes

This casserole recipe is no fail.  Both Doug and I love having it!  More recently, we have been adding peas to the noodles so that it is just a one pot meal!  This makes enough to serve 4.

1 can of tuna in water- drained ($0.49)
1 can of cream of mushroom soup ($0.89)
1/2-1 full can of milk ($0.20)
4 cups of egg noodles ($1.00)

Start by cooking your egg noodles according to the directions on the package.  In a small saucepan, mix the soup and milk.  Bring to a simmer and add the drained tuna.  Stir to combine and keep on low for about 5 minutes.  

Once the noodles are cooked, drain and return to pot.  Add the soup and tuna mixture to the noodles.  Stir to combine all ingredients.  Transfer to a 2 1/2 quart casserole dish and bake on 350- for 30 minutes.  You can’t beat any other classic meal for only $2.58 (that’s only $0.65 per serving!)

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Here is the quick and easy snickerdoodle cookie recipe. We usually make these cookies only around the holidays- but after making them for you now- they are going to be a year round treat! This recipe only cost me $2.95 or $0.07 a cookie- what a steal!!!

1 cup soft shortening (Crisco) ($1.50)
1 1/2 cups sugar ($0.25)
2 eggs ($0.15)
2 3/4 cups flour ($0.80)
2 teaspoons of cream of tartar ($0.20)
1 teaspoon of baking soda ($0.05)
1 /2 teaspoon of salt

Equal parts cinnamon and sugar (2 tablespoons each). Place this mixture in a shallow dish in which the cookies can be rolled in before going into the oven.

Cream together the first three ingredients-add one egg at a time. Sift together the rest of the ingredient and then add to the creamed mixture a little at a time. Mix on medium speed until all of the flour mixture is incorporated. You may need to scrape down the sides of the bowl once or twice. Roll the dough into balls about the size of walnuts.

For this show, I used a tablespoon measuring spoon and I got 3 1/2 dozen cookies. Roll each dough ball into the cinnamon and sugar mixture. Place on a cookie sheet and bake on 400 degrees for 8-10 minutes. These cookies do not brown, but if left in the oven too long they will be crispy and you want them to be nice and chewy. Leave on a baking sheet for about 2 minutes before transferring to a cooling rack.

I hope you enjoy these little delights- let me know how they turned out!

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Simple Teriyaki Marinade Recipe

In: Recipes

I just wanted to share this quick and easy marinade I use often to spice up out chicken.  It is great to use on whole chicken breasts or cubed chicken for kabobs in the summer.  Enjoy!

1/2 cup of teriyaki sauce
1/4 cup of honey

Mix the two together.  Place chicken into a zip top bag and pour the marinade in.  Let marinate anywhere between 1-4 hours.  You can grill the chicken or cook up in a pan.  I usually cook our chicken on a pretty low heat so the honey won’t burn.  It ends up leaving the chicken super moist and yummy.  I usually make a bag of Asian noodles you can buy at the store and serve it up with some broccoli or sugar snap peas.  Anyway you have it- it is delicious!

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I love how quick and easy this recipe is, not to mention for a family of four, the cost per serving is only $0.57!!!  Add this to your list of favorites, it quickly became one of mine!

1 chicken breast cubed ($0.87)
Cajun seasoning
1 can of cream of mushroom soup ($0.99)
2 cups of instant white rice ($0.45)

Start by cooking your rice.  Read and follow the directions on the box.  Usually, you boil equal parts water to rice. Once the water for the rice is boiling, add the rice and turn off heat.  The rice should be nice and fluffy in about 5 minutes.

To cook chicken, heat a 10 inch skillet to medium.  Meanwhile, add a little bit of olive oil to the skillet, and season chicken with the Cajun seasoning.  Add chicken to the pan and cook for only about 2-3 minutes or until the inside of the chicken is no  longer pink and the outside is starting to get nice and brown.

Once the chicken has cooked, turn down the heat to low.  Add the can of cream of mushroom soup and about a half of can of milk.  Gently stir to combine.  Let the soup warm through before adding the rice.  Once the soup is warm, go ahead and add the rice to the soup and chicken mixture.  Mix to combine all ingredients.

Once you have tried this recipe, let me know how well you liked it!  I will be waiting…..

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Featured Episode

Flickr PhotoStream

  • Snickerdoodles
  • Spicy Chicken with Mushroom Rice
  • Chicken Noodle Soup
  • Smothered Chicken
  • Tacos
  • Chicken Quesadillas
  • BBQ Chicken Pizza - Detail
  • Cinnamon Toast Crispies

This Week’s Menu (09/21/09)

Monday: Teriyaki Chicken with noodles and green beans

Tuesday: BBQ with coleslaw and french fries

Wednesday: Beef Fried Rice

Thursday: Creamy chicken with mushrooms, noodles, and broccoli

Friday: Fish fry! (out to eat)




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