Recipes

Fall Comfort Food: Shepard’s Pie with Cheesy Tator Rounds Topping

Hey guys! We had our first cold front blow thru this week and I must admit, I’m loving it! I thought I’d share with you one of my recipes I made this week for dinner. It’s Shepard’s Pie with Cheesy Tator Round Topping instead of the traditional mashed potatoes.

You’ll need:

1 lb. lean ground beef (can use regular, just drain fat after cooking)

1 bag frozen mix vegetables

1 small jar brown gravy

1 small can reduced fat cream of mushroom soup

1/2 bag of tator-tot rounds

1-2 cups of reduced fat shredded cheese

seasonings of your choice for meat and filling mixture

 

Cooking:

  1. Cook the tator rounds as per instructions on the bag. While these are in the oven, you can brown the beef and season to your liking.

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2. Next, add your mixed vegetables, brown gravy, & cream of mushroom soup. Season and stir to mix. (I used a sprinkling of garlic powder, onion powder, seasoned salt, & pepper) Remove from heat.

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3. Place the beef mixture in a casserole dish & top with the tator rounds.

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4. Add 1-2 cups of cheese, depending on your liking. (I used about 2 cups)

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5. Bake at 350 degrees for about 25 min. or until cheese is melted. Dig in and enjoy!

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I hope your family enjoys this as much as we did! Thanks for stopping by!

~The Dimestore Gypsy

 

Recipes

Spinach & Mozzarella Stuffed Chicken Breast

Hi guys! Today I’m sharing my recipe for this yummy spinach & mozzarella stuffed chicken breast we had a few nights ago. Let me tell ya…it is so good!

Recipe:

4 boneless, skinless chicken breast

1/2 bell pepper, chopped

1 green onion, chopped

1 bag of frozen spinach, thawed & drained

2 eggs, slightly beaten

1 tbsp. olive oil for sautéing

3/4 cup of shredded low moisture, part skim mozzarella cheese

*seasoning to taste (salt, pepper, garlic power, & onion powder)

 

Cooking:

Pre-heat oven to 375.  Start with sautéing the bell pepper on med high heat. Once softened, scatter the spinach around, add the chopped green onion, and season with salt and pepper. Sauté this for just a few minutes to let all the flavors mix together. Remove from heat and let cool while you prepare the chicken.

For the chicken make a pocket that you will add your stuffing to.

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Transfer your spinach mix to a small mixing bowl. Then add the 3/4 cup of shredded mozzarella, slightly beaten eggs, and salt & pepper. Stir to mix and it’s ready to add to the chicken.

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Now divide the mixture evenly between the 4 chicken breast. Arrange on a 13 x 9 baking pan and season as you normally would. I used a sprinkling of salt, pepper, onion & garlic powder.

Bake at 375 for 40-45 min. or until juice runs clear.

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Serve it up with a side of rice or mixed veggies and your meal is complete!

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Hope you and your family enjoy this recipe. Let me know if you try it out and what you think!

Thanks for reading and have a great weekend!

~The Dimestore Gypsy