Chicken Tater Tot Casserole

 

Photo source: Taste of Home

"When it comes to planning dinner, it’s often tricky to find a filling, nourishing meal that will appeal to kids and feature a few veggies. Kind of a cross between chicken pot pie and Midwestern hot dish recipes, this chicken Tater Tot casserole ticks every box. It’s pure comfort food that even the pickiest eaters will love" - description of recipe by Taste of Home. 

Gotta love it if it contains tater tots, chicken and cream of chicken soup!   Love that it is easy and can be frozen for another even easier meal.  And look at that presentation!

Click here to go to recipe page with lots of information including everything you want to know about freezing and storing the casserole.

Turkey Pot Pie Pockets

 

Photo source: The Seasoned Mom

Love this recipe!  These pot pie pockets are perfect for freezer meals that are quick and easy  Would be an awesome snack.  

When you have leftovers after a big turkey meal, make these pot pie pockets for a different type of leftover meals.  The cream cheese and puff pastry make it very interesting to me.  Puff pastry makes it so easy.  You can substitute turkey with chicken or pork.

Blair at The Seasoned Mom always has awesome recipes. Click here to go to Blair's recipe page.

4-Ingredient Sausage and Egg Casserole

 

Photo source: Rosie Willis for allfreecasseroles.com

This is a great freezer meal.  Assemble in smaller containers and freeze if you want smaller portions or adjust the recipe in half.  

I'm adapting to cooking for one again and looking for these type of meals.

This recipe is from Rosie Willis for AllFreeCasseroleRecipes.com.  Click here to go to the recipe page which includes hundreds awesome recipes on the website.  Check it out!

Twice Baked Potatoes from The Pioneer Woman

I could make a whole meal out of baked potatoes . . . and even better . . . twice baked potatoes!

This recipe comes from The Pioneer Woman, Ree Drummond of The Food Network, so you know it has got to be delicious!

For different variations, change the type of cheese or try combination of cheeses.

They also make great snacks straight from the fridge or pop in the microwave.

Ingredients

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter (sliced into pats)
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1/2 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper



Directions

Preheat the oven to 400 degrees F.

Rub the potatoes with canola oil (I like to use softened butter and sprinkle with kosher salt) and bake for 1 hour on a cookie sheet.  Make sure they are sufficiently cooked through.

Place butter in a large mixing bowl along with the bacon bits and sour cream.

Remove the potatoes from the oven and lower the heat to 350 degrees F.

Cut each potato in half (lengthwise). 

Carefully scrape out the insides into the mixing bowl, make sure not to tear the shell.  Leave a small rim of potato for support. Lay the potato shells on a baking sheet.

Mash the potatoes into the butter, bacon and sour cream; add cheese, milk, seasoned salt, green onions and black pepper to taste . . . mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Heap the potato shells with the filling.  Add a little more grated cheese on top of the potatoes and bake another 15 to 20 minutes until the potatoes are warmed through.


Source:  The Food Network
2011 Ree Drummond, All Rights Reserved