Tater- Tot Casserole

This is one of my family's favorites. We have it at least once a month and the leftovers are really good too. I make this in a large rectangle casserole dish, so that I get leftovers. You can cut the recipe in half if you don't want the leftovers.

2lbs. ground beef
taco seasoning (I don't measure
salt, to taste
pepper, to taste
2 cans cream of mushroom soup
1 can corn or any vegetable
tater-tots
shredded cheddar cheese

Press the ground beef into a large rectangle dish, evenly. Sprinkle on the taco seasoning, enough to somewhat cover the meat(I think the more the better) and the salt & pepper. Spread on the soup, evenly, over the meat. Sprinkle on the corn. Place the tater-tots on top of the corn in rows, to cover the whole thing. Then add a layer of shredded cheese (again, I think the more the better). Cook at 400 for 1 hour, or until the ground beef is done.

Everyday Food Storage Recipes » EZ Bread (tastes just like store bought bread): Whole Wheat Food Storage Recipes

Everyday Food Storage Recipes » EZ Bread (tastes just like store bought bread): Whole Wheat Food Storage Recipes: "EZ Wheat Bread recipe (I doubled this recipe in the video you watched)
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)"

Chicken Soft Tacos

I used a couple of different recipes to make these tacos. My family loved them so much that we had them 2 nights in a row and Jacob wants them again for his birthday dinner. The first night I made them using the Lime Chicken. The flavor was really good but we didn't like the chicken being in chunks, I will shred the chicken next time. The second night I used the Enchilada Chicken. My family seemed to like this better, maybe because it was shredded. Other than the chicken, the tacos were the same.

Lime Chicken

1 1/2 lb. chicken
1/8 c. red wine vinegar
1 lime, juiced
1 tsp. white sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 tsp. dried oregano

Saute chicken, in medium saucepan over medium high heat for about 20 minutes. Shredded the chicken and return to pan (this is what I will change). Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and oregano. Simmer for 10 more minutes.


Enchilada Chicken

1 1/2 lb. chicken
1/2 -1 c. mild green enchilada sauce (I used 1 c. because I like more sauce)
1/4 c. brown sugar

Place chicken in slow cooker with 1/3 c. water. Season with salt, pepper, and garlic salt. Cook on low for about 5 hours. Remove from cooker and drain. Shred meat with forks and place back in the slow cooker. In another bowl mix the enchilada sauce and brown sugar until combined. Pour over the chicken, mix well. Keep cooker on low to keep the chicken warm.


Corn, Avocado, and Tomato Salad

2 Tbsp. olive oil
1 Tbsp. fresh lime juice (I used the juice from 1 lime)
1/4 c. shopped cilantro
1/4 tsp. salt
1/4 tsp. pepper
2 1/2 c. fresh corn kernels (I used 2 ears)
1 1/2 c. diced avocado
1 pint cherry tomatoes, quartered
1/2 c. finely diced red onion (I did not use because I did not have it)

In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
Add the corn, avocado, tomatoes, and onion and toss to mix.
Serve at room temperature,


Tacos

I used white corn tortillas.
Heat the tortillas in a pan until warm.
Add the chicken then the corn, avocado, and tomato salad, top it off with shredded Monterey Jack cheese.
Enjoy