×

Tator Casserole

Ingredients:

• Cooking spray
• 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®), divided
• 1 pound ground beef
• 1 cup chopped onion
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Montreal-style steak seasoning (Optional)
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ½ cup milk
• ½ cup grated Cheddar cheese
• 1 teaspoon Worcestershire sauce
• 1 cup grated Cheddar cheese

Directions:

1. Preheat oven to 350°F (175°C). Prepare a 13x9-inch casserole dish with cooking spray.
2. Spread 20 potato nuggets in the casserole dish.
3. Bake in preheated oven until warmed through, about 10 minutes.
4. Brown beef and onion in a skillet; drain. Season with Worcestershire sauce, steak seasoning, garlic powder, and black pepper.
5. In a bowl, mix soup, milk, ½ cup Cheddar, and Worcestershire sauce.
6. Mash baked nuggets in dish. Layer with beef, soup mixture, then top with remaining nuggets and cheese.
7. Bake until bubbly and golden brown, 30–40 minutes.

View Full Recipe

×

Steak Alfredo Pasta

Ingredients:

• Sirloin steak
• Balsamic vinegar
• Fettuccine
• Butter, flour, and garlic
• Milk or cream
• Grated parmesan cheese
• Toppings of your choice

Directions:

1. Marinate the Steak in balsamic vinegar for 30 minutes.
2. Sear the Steak over high heat until the internal temp reaches 130°F (4-5 minutes on each side).
3. Make the Creamy Sauce. Create a roux then whisk in milk and parmesan cheese.
4. Add cooked fettucine to the alfredo sauce and toss to coat.

View Full Recipe

×

Chicken Curry

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• ½ teaspoon grated fresh ginger root
• ½ teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• ¾ cup coconut milk
• ½ lemon, juiced
• ½ teaspoon cayenne pepper

1. Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned.
2. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. Continue stirring for 2 minutes.
3. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
4. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
5. Serve hot and enjoy!

View Full Recipe