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Category Archives: Vegetables

Oven Baked BBQ Chicken and Homemade Tator Tots

Oven Baked BBQ Chicken Ingredients

1 pound chicken breasts

1/4 cup barbecue sauce

1/4 cup italian dressing

Garlic powder

Lemon pepper seasoning

Salt and Pepper


1) Place chicken in a bowl. In another bowl combine all other ingredients and stir till combined.

2)Pour mixture all over chicken and allow to marinate for as long as you want. Preheat oven to 300 degrees. Take a baking dish and line with aluminum foil so that you have enough foil to fold the chicken into a big packet.

3)Place chicken and some of marinade on top of foil and fold foil over to make a packet. Seal on all sides and bake at 300 degrees for 2 hours.


Homemade Tator Tots ingredients

8 russet potatoes peeled and diced

1/4 cup milk

1 cup flour

3 eggs, beaten

2 cups crushed potato chips( I used pop chips to make it healthier)


1) Preheat oven to 400 degrees. Boil potatoes in pot till barely fork tender about 20 minutes. Drain and return to pot.

2) Gradually add milk and mash potatoes till mashed but still lumpy. Separate the eggs, flour and chips in 3 bowls and set aside.

3) Form potato mixture into 1 inch balls. Roll each ball first into flour then egg finishing with the potato chips. Once coated you can keep balls circular shaped or form them into tator tot shapes. Place on baking sheet and bake for 12-15 minutes.


Vegetable Bolognese

Ingredients ( with the vegetables you can mince them finely or keep them chunky we like them chunky)

1 bell pepper,chopped into chunks

2 medium carrots peeled and chopped into chunks

2 small zucchini,chopped into chunks

1 small onion,chopped into chunks

2 small garlic cloves minced

1 tablespoon olive oil

1 dried bay leaf

1/2 teaspoon dried thyme

1 teaspoons alt

2 tablespoons tomato paste

1 teaspoon sugar

1 14.5 ounce can diced tomatoes

1/2 cup water

Cooked Pasta of your choice

Parmesan cheese


1) Heat 1 tablespoon olive in a large pot over medium heat, add onions and garlic saute 3 minutes. add carrots,zucchini and bell pepper and mix and cook 3 more minutes.

2) Mix in dried thyme, bay leaf and salt. Add tomato paste and stir to combine. Add remaining ingredients stir,simmer and cover and cook for 30 minutes, stirring occasionally. Toss with pasta.

Mexican Potato Casserole


2 medium potatoes with peel on

4 tablespoons butter

1 envelope taco seasoning

1 pound lean ground beef

1 chopped small onion

2 cups salsa

1 cup chopped pepper

1 cup shredded cheese your choice


1) Cut potatoes into bite size pieces and place in a greased casserole dish. Melt butter and stir in taco seasonings. Pour over potatoes and stir to coat well.

2) Bake uncovered at 425 degrees for 40 minutes. Stir bake about 10 minutes longer. Brown and crumble beef in a frying pan;add onion and cook till soft then drain. Stir in salsa and chopped peppers.Pour over potatoes.  Top with grated cheese. Bake uncovered 10 minutes.

Pepperoni Pasta Salad


1 16 ounce package multicolored rotini pasta

1 small can black olives

3 carrots chopped

2 celery stalks chopped

1 green pepper chopped

1/2 sweet onion chopped

1 cup grape or cherry tomatoes chopped

3/4 cup pepperoni chopped

1 tablespoon garlic seasoning

1 teaspoon sugar

Salt and pepper to taste 2 tablespoons olive oil

1/2 cup shredded cheddar cheese

1/2 cup or more Zesty Italian dressing

1)Boil up your pasta and rinse in cold water and set aside in a large bowl. Chop up veggies and pepperoni. Add all ingredients but cheese and mix well. Refrigerate at least an hour before serving.Then add shredded cheese when serving.

Cheesy Au Gratin Potatoes


2 1/2 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

2 teaspoons cornstarch

5 large russet potatoes, peeled and thinly sliced

Salt and pepper

3/4 cup half and half

1/2 cup chicken broth

1) Peel potatoes and slice thin. Spray a 3 quart baking dish with nonstick cooking spray. Layer half potatoes evenly over bottom.

2) Sprinkle with salt and pepper. In a medium bowl combine cheeses and cornstarch. Toss with fingers to combine.

3) Sprinkle half of cheese mix over potatoes. Layer rest of potatoes over cheese and sprinkle with salt and pepper.

4) Combine half and half and chicken broth. Pour over potatoes. Sprinkle rest of cheese. Cover and bake at 350 degrees for 45 minutes. Remove cover and bake another 30 minutes.