Cheesy Ranch Tater Tots

1 Bag frozen tater tots (I got a king size bag and used around 1/2)

Sour Cream Ranch Sauce
1 cup light sour cream
1/2 cup ranch dressing
1/4 cup milk

Toppings
1 cup (or as much as you like) shredded cheddar cheese
1/2 cup shredded mozzarella cheese (didn't use this time as I didn't have any)
1/2 cup real bacon bits.  Or more.  Lots more.  I cooked up 3/4 pound....
1/4 cup green onions
Salt and pepper to taste (I didn't think it needed it).

1.  Cook frozen tater tots according to package directions.  (I actually cooked up the amount I used on 2 trays, to maximize crispiness.  What you see on the tray above is after it was all assembled.)
2. Spread 3/4 of the Sour Cream Ranch Sauce onto an oven safe serving platter.  I used a baking sheet.
3. Arrange tots on top of the sauce.
4. Drizzle remaining sauce on the top, and sprinkle on the toppings.
5. Place under broiler for a few seconds to melt the cheese.

Serve immediately.

Like making twice baked potatoes, but different.  About 30 minutes prep time.

Veg-Head Three-Bean Chili

A Rachael Ray Recipe (foodnetwork.com), slightly modified.
No picture, because, well, it looks like chili.  REALLY yummy.

Ingredients.
2 tablespoons olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1/3 of a small can of jalapenos
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/ broth
1 (32-oz) can crushed tomatoes
1 (14-oz) can black beans
1 (14-oz) can dark red kidney beans
1 tablespoon ground cumin
1 tablespoons chili powder
1 teaspoon coarse salt
1 can spicy refried beans

Topping suggestions:  Cheese, sour cream, tortilla chips, fresh tomatoes, scallions

Directions:
Over moderate heat, add oil to a deep pot and combine onions, peppers, and garlic.  Saute for 3-5 minutes to soften vegetables.  Add beer or broth, add tomatoes, black beans, red kidney beans, stirring to combine.

Season chili with cumin, chili powder and salt.  Thicken chili by stirring in refried beans.  Simmer over low heat about 5-10 minutes longer.

As written, this is what I would call medium spicy.  If you prefer spicier, more jalapenos.  Also part of the original recipe was 1 tablespoon of cayenne hot pepper sauce.

It took me about 30 minutes from start to finish.

Baked Sandwiches

I found this recipe in a Biquick pamphlet once upon a time.  It comes together very quickly, and makes the simple ingredients quite tasty.  You could use any sandwich meats and cheeses you wanted in the middle layer.


Mix together:
2 cups Bisquick
1 cup milk
1 egg

Place half of the batter in the bottom of a greased 8x8.
Add meat/cheese choices.  I used deli turkey, bacon (precooked) and shredded cheddar.
Top with the rest of the Bisquick batter.
Bake 30 minutes at 400 degrees, or until it is golden brown and center is set.
Sprinkle with some more cheese and bake 3 more minutes, or until cheese is melty.
Let stand at least 5 minutes before cutting.

Tuna Patty Melts

Pictured - 2 tuna patties, each on 1/2 a bun, topped with 'surprise sauce.'

From www.cooks.com. Adapted by Jill

1 lg. can tuna, flaked (or 2 small cans)
2 beaten eggs
1/2 c. milk
3/4 c. bread or cracker crumbs
1/2 tsp. salt
Dash of pepper
6 slices cheese
6 hamburger buns
1 tbsp. grated onion (I didn't have any, so I put in dill weed)

Mix all ingredients except cheese. Make 6 patties. Place on well greased cookie sheet. Bake 10 minutes at 350 degrees. Place baked patties on toasted buns (the toastier the better), top with cheese and place in greased pan. Cover with foil. Heat for 5 minutes.

From another recipe at www.cooks.com, I topped with . . .

SURPRISE SAUCE:

Cook 2 tablespoons chopped onion in 3 tablespoons butter until tender, but not brown. Blend in: 1 tsp. mustard 1/2 tsp. salt Dash of pepper

Add 1 1/4 cups milk and 1 teaspoon Worcestershire sauce. Cook, stirring constantly, until sauce thickens and bubbles. (Mine didn't thicken, so I added a bit of corn starch)

Serve Surprise Sauce over cooked patties for a delicious taste surprise - no tuna taste. (I'd argue there was still tuna taste, but it was kind of like adding a hollandaise sauce to the melt - and made it even yummier.)

Chili Casserole

Yeah, I forgot to take a picture.

1 bag Fritos - dump in 9x13 pan and crush with a cup. This makes the crust.

Pour the rest of the ingredients evenly onto the crust:

• 2-3 cans chili. I used 3 different varieties. Was a little heavy on the chili - if you want to taste the Fritos more, use 2 cans.
• 1 small can corn, drained
• 1 can diced tomatoes, drained
• 2 cups grated cheese.

Bake at 375 for 40ish minutes.

Possible toppings: sour cream, avocado, fresh tomatoes, romaine lettuce (for a more of a salad feel).

I'm told that this freezes really well, too.

Chicken Chili

3 cans white beans - undrained
1 can black beans - drained
16 oz jar of medium salsa
2-3 chicken breasts, cooked & cubed

Put in pan and warm up.

Top with cheese (of course)

Makes 4+ hearty servings.

Pasta with roasted broccoli and walnuts

This was surprisingly super tasty, and took about 30 minutes. I got the recipe from Real Simple (Feb 2009). I made it a while ago, and it looks like I also added in some grape tomatoes, cut in half. Tonight, we are having it along with a salad that has chicken added in. Gee, we sure are healthy tonight!
12 ounces short pasta (shells, spirals, etc)
1 to 1 1/2 pounds broccoli, cut into small florets
1/2 cup walnuts, roughly chopped.
(If you don't like walnuts, I think almond slivers might work well.)
1/4 cup olive oil
2 cloves garlic, chopped
salt & pepper
2 tablespoons butter
1/4 cup grated Parmesan

Heat oven to 400 degrees. Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, on a rimmed baking sheeet, toss the broccoli, walnuts, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.

Toss the pasta with the broccoli mixture, butter, and 1/2 cup of the reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with the Parmesan before serving.

Shrimp Pasta

I know this one will look much like the Chicken Pasta. But really, it IS different. A little faster to make, as there is less prep work.

1 bag frozen shrimp. Cooked and de-tailed, if you can find. Medium sized.
1 box pasta
1 can diced tomatoes
Lemon Juice
Pepper
Corn starch

Optional ingredients: frozen peas, white wine, feta cheese

Cook up the pasta. Drain.

I ususally begin to thaw the shrimp by running them under warm water first.
In a skillet, combine shrimp, a few squirts of lemon juice, and pepper (to taste). As it begins warming, add tomatoes (drained or undrained, you pick) and any of the optional ingredients. Heat.

I find the sauce part usually is watery/ runny from the water coming off the shrimp and peas as they thaw, so I add corn starch (as described on the box) to thicken up.

Plate - pasta. Shrimp mix on top. Ymmmm.

Serves 4 adults easily.

TACO SOUP

This seems to have become a day after Christmas tradition at our house. The recipe originally comes from Joe & Deb Meeuwsen (Jill, Anne, & Katie, taught/teach with Deb's sister at Kennedy). We all have our favorite toppings for the soup. Mine is cheddar cheese (Tillamook Cheddar, of course), Jon's is sour cream, Lucas & Doug each load their bowl up with Fritos. More Fritos than soup, I swear.

This is the Recipe as it came from Joe & Deb:
2# hamburger
2 15oz cans black beans
2 cans corn
2 14oz petite diced tomatoes
2 8oz cans tomato sauce
2 pkg Taco Bell Taco Seasonings
1 cup water to thin, if needed


THIS IS HOW I MAKE IT:
1.25# pkg of lean ground turkey (cooked/crumbled/drained)
3 or 4 cans of beans (2 black, then kidney, chili, red, or pinto)
(I drain the black beans & pinto, but not the red or kidney)
2 cans corn, drained (Jon really likes the corn)
Same diced tomatoes, tomato sauce, taco seasoning as above.
I rinse out my cans with a little water and add the water to the soup.
The amt of water you add determines if you have a brothy soup (as I like) or a thicker soup.

THIS IS SO QUICK AND FAST TO THROW TOGETHER!
IT'S MOSTLY OPENING CANS!!
Then just let it simmer and and let the aroma fill the house!
Everyone that has tried this soup has liked it!

Simple Veggie Quesedilla

I think this is a "grown up" version of the cheese quesedilla from childhood. It's quick, easy and one of Lucas' favorites! It's not a "real" recipe, rather, an idea for a simple quick dinner. Last night I made this variety:

saute up some spinach, let cool a bit and then squeeze the liquid out of it
saute onion and red pepper until soft
(also really tasty with a roasted red pepper. For that place the red pepper on foil on a cookie sheet. Place into 425 degree oven, rotate pepper every 10 minutes or so, until edges are blackened. Place pepper into bowl and cover with plastic wrap. Let cool. Now you can peel off the skin easily, de-seed the peppers. You are left with a yummy roasted pepper.)

I used flour tortillas, sprinkled some cheese and then added my veggies. Broiled on each side until slightly browned.
Garnish with sour cream and salsa. QUICK, EASY, YUMMY.

Also good with chicken.