Day Five

This post is for my sweet friend, Julie, so she’ll have something to read….  🙂

I thought I would go ahead and do Day Five because I’m not sure when I’ll be on the computer tomorrow (we are flying to Texas tomorrow).

Favorite recipes!

Here are a few staples in our house that we eat frequently.

Tater Tot Casserole (Paul had this recipe when we got married; I don’t know where he got it)

1 lb. ground turkey (you can use ground beef)

1 can of cream of mushroom soup

1 can of cheddar cheese (Campbell’s)

2-3 cups of shredded cheese (however much cheese you want)

1 pkg. of frozen tater tots


Brown ground turkey

In large 9X13 pan, combine cream of mushroom and cheddar cheese.  Add meat.

Top with shredded cheese

Layer tater tots on top of cheese

Bake at 350 degrees for an hour until cheese is bubbly.

Taco Soup: (I can’t remember where I got this recipe)

(Do not drain any of the following)

1 can of corn

1 can of pinto beans

1 can of black beans

1 can of kidney beans

1 can of rotel

1 can of diced tomatoes

1 can of chili beans

1 package of taco seasoning

1 package of dry Ranch dressing mix

1 lb. of ground turkey (you can use ground meat)


Brown 1 lb. of ground turkey

Throw everything in a stock pot and mix together.  Let simmer for about 30-45 minutes, until hot.  Serve with shredded cheese, sour cream, and tortilla chips.

Homemade Lasagna (from All


  • 1 pound ground turkey (you can use ground beef)
  • 1 onion, chopped
  • 1 (4.5 ounce) can mushrooms, drained (optional, I don’t use them)
  • 1 (28 ounce) jar spaghetti sauce
  • 1 (16 ounce) package cottage cheese
  • 1 pint part-skim ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 1 (16 ounce) package lasagna noodles
  • 8 ounces shredded mozzarella cheese


  1. In a large skillet, cook and stir ground beef until brown. Add (mushrooms) and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
  2. In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
  3. Spread a thin layer of the meat sauce in the bottom of a 13×9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
  4. Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Chicken Spaghetti (I got this off of another girls’ blog (she went to Baylor with me and was an Elem. Ed. major)….I have asked her permission and am waiting a response…I will take it down if it’s not OK).  I’ve modified it a little bit.  This is my version.  Here is hers.

3-4 boneless, skinless chicken breast, cubed

1 medium onion, diced

1 can of chicken broth

1 can rotel tomatoes

1 10 oz. package of spaghetti (broken into thirds)

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 jar of Tostito’s queso (usually found in the chip aisle)


Cook 2-3 chicken breasts in a skillet, until done (no longer pink), dice up.

Cook spaghetti according to directions.

In a large 11X13 pan combine:

cream of mushroom, cream of chicken, rotel tomatoes, onion.  Stir together thoroughly. 

Add chicken

Once spaghetti is done, drain it in a strainer and put it back in pan.  Pour chicken broth over noodles and let soak for 3-4 minutes.

Add spaghetti (without broth) to chicken and soup mixture, mixing until well blended.  Add queso.

Bake at 350 degrees for 30 minutes until heated all the way through and queso is melted.

I haven’t tried this recipe yet, but I also found this one on her blog

Chicken Enchilada Soup

1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes, undrained
1 (10 oz.) package frozen corn
1 small onion, chopped
1 red bell pepper, chopped
1 (10 oz.) can mild enchilada sauce
1 (10 oz.) can cream of chicken soup
1 1/2 cup milk
2 boneless, skinless chicken breasts
1 cup shredded pepperjack cheese
tortilla chips

In slow cooker, combine beans, tomatoes, corn, onion and bell pepper. Place chicken on top. In large bowl, combine enchilada sauce and soup. Whisk in milk until smooth and pour over ingredients in slow cooker. Cover and cook on low for 6-8 hours. Remove chicken and chop; return to show cooker. Serve and top with cheese, broken tortilla chips. *and sour cream, if desired.

Upside Down Pizza Casserole (from 5 Ingredient Cookbook)

1 lb. of ground turkey (you can use ground meat)

1 jar of pizza sauce

2-3 cups of shredded cheese

10-once can of refrigerated biscuits


Cook ground turkey until no longer pink.  Add pizza sauce until bubbly.

Place in bottom of 9X9 glass pan.

Sprinkle single layer of cheese over meat mixture.

Flatten biscuits with hand and layer over cheese (I only use about 5-6 biscuits).  If you use a larger pan, then obviously you will use more biscuits

Bake at 400 degrees for 15-20 minutes until biscuits are done.

Frito Salad (Paul had this recipe when we got married)

fresh spinach (you can probably use lettuce, but spinach is better for you)

2-3 tomatoes (depending on how much salad you are making), diced

baby carrots (however much you want)

1 can of kidney beans (you may or may not use the whole can, depending on how big your salad is)

frito corn chips

catalina dressing


Mix all ingredients together and serve immediately (otherwise the Fritos get soggy)

Seven Layer Salad (from FUMC Waco cookbook-can’t remember who submitted it)



baby carrots, diced

green onions, diced

3-4 boiled eggs, diced

1 can of green peas

shredded cheese

Starting at the bottom of the bowl, alternate layers of each ingredient (usually it makes 4-5 layers)


1 cup of mayonnaise

1 package of dry Ranch dressing mix

4 oz. of sour cream

Mix together and layer over top of salad.  Cover with foil and chill for 4 hours before serving.



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