When my husband was out of town a few weeks ago, I was cooking up a storm. This is a recipe I found on Pinterest. The pin generated several re-pins from a few of my friends and family. Jeremiah asked if it was like my mom’s Hamburger Casserole but I said it reminded me more of Crockpot Chicken Casserole.
Bacon Cheeseburger Tater Tot Casserole from Plain Chicken
1 1/2 lb. ground beef, cooked
3 oz. pre-cooked bacon
2 c. cheddar cheese
1 package of tater tots
1 can cheddar cheese
16 oz. sour cream
Mix ingredients in a bowl and pour into a 13 x 9 pan. Bake at 350 degrees for 45-50 minutes.
- I halfed the recipe and cooked it in a 9 x 9 baking dish. I halfed all the ingredients except I used 1 lb. of ground beef, full serving of bacon, and a full can of soup. I cooked it at the same temp and time.
- I used light sour cream, 2% cheddar cheese, and real bacon.
- I think you could cook some onions in the beef and it would be good.
Recently, a group was using our kitchen at work to teach a nutritious cooking class for daycare providers. The group leader invited me to sample some of their recipe. I really liked this tasty taco. It wasn’t too spicy and extra healthy with beans and sweet potatoes. Jeremiah and I used tortillas high in fiber so one taco really filled us up. We also served it with fresh guacamole and homemade tortilla chips.
Turkey Tacos by John Haddock
1 lb. lean ground turkey
1 can white beans, drained
1 sweet potato, zucchini, or carrot grated
1 can low sodium diced tomatoes
1 T. chili powder
1 tsp. garlic powder
1 tsp. dried oregano
½ tsp. salt
½ tsp. pepper
Cook ground turkey over a medium heat. Add beans, veggies, and seasoning. Cook on medium for 20 minutes. Serve in a tortilla shell. Top with shredded cheese and any desired toppings (tomatoes, lettuce, guacamole, salsa, or sour cream).
About six weeks ago, a friend and I went to a meet and greet with Bobby Deen (son of Paula Deen). If you have read People magazine lately, then you probably know that he and his family have lost a lot of weight. Bobby did his by recreating his mother’s recipes with healthier substitutes. In fact, this cookbook is so popular it is a best seller. As part of this event, Season 52 prepared some of the recipes for a special dinner. I have to say the food was excellent and Bobby was so sweet.
This is the first recipe I prepared from his cookbook. I was a little surprised to see corn, sour cream, and apple sauce in the same recipe. But I have to tell you, it was fluffy and delicious. In fact, every recipe my co-workers and I have tried in the cookbook has been good. They best part is he uses normal ingredients – just lighter or fat free versions of them. I would recommend buying this cookbook – From Mama’s Table to Mine.
I think this recipe would be good for Easter dinner.
This plate includes Bobby’s recipes for meatballs and twice baked potato as well.
Scalped Corn by Bobby Deen
1 can cream style corn
1 can regular corn (I did not drain because the recipe didn’t say to)
1 egg white
1 c. light sour cream
1/4 c. apple sauce
1 box Jiffy corn bread mix
Mix together sour cream, apple sauce, and the egg white. Slowly add corns and corn bread mix. Spray a 2 qt dish with nonstick spray and bake for 60 mintes at 350 degrees.
Nutritional Information: Serves 7. Contains 9 g. fat, 6 g. protein, 47 carbs, 1.5 g. fiber, and 660 mg sodium.