Shepherd's Pie

This isn't a very appetizing picture, but this is really tasty & FAST & EASY!

Shepherd's Pie


1 C. cooked ground beef (I didn't measure mine & I just pulled mine from the freezer that was already cooked)

1 can green beans

1 can tomato soup

2 C. mashed potatoes (I didn't measure--just used what I had leftover from making Stroganoff)

1 egg (I used egg beaters)

milk (I used about 1/4 C. You just need some to mix in with the potatoes to make sure that they're nice & smooth)

shredded cheese (enough to sprinkle on top, I used cheddar)

seasonings (I used pepper, garlic powder, & onion powder)




Mix hamburger, green beans, soup & seasonings together. Place in the bottom of a greased 8x8 baking dish. Warm up mashed potatoes in the microwave for a couple minutes (just so that they are easier to work with). Mix with milk & egg until smooth. Spread on top of meat mixture. Sprinkle with cheese. Bake at 350 degrees for approximately 30 minutes or until it is bubbly & heated through.






recipe from Mom

Hobo or Tinfoil Dinner

This was so yummy! Next time I'm going to try it with chicken. We love tinfoil dinners, but since we don't have a fire pit, I had to make do with the crockpot :)

Hobo or Tinfoil Dinner


1 lb. hamburger (I didn't measure--just dumped some in)

1 onion, sliced (I cut them big so that Danny can pick them out :))

4-6 potatoes, sliced (you could also use a package of frozen tater tots)

2-4 carrots, peeled & sliced (you could also use frozen carrots)

corn (I used frozen, but I'm sure canned would be good too)

1/2 pkg. onion soup mix

2 cans cream of mushroom soup

shredded cheese (optional--I didn't use any)

milk (if needed--I didn't use any)

seasonings (I used pepper, garlic powder, & seasoned salt)




Place hamburger, onion, potatoes, carrots, & corn in the bottom of crockpot. Put the soup over top & sprinkle with onion soup mix & seasonings. Cover & cook on high for 6-7 hours (if you're using tater tots & frozen carrots then it will cook faster). If using cheese, sprinkle on top during the last hour.




recipe from Carrie Starr

Creamed Peas & Potatoes

I have always loved this dish--especially if the potatoes & peas are fresh from the garden!

Creamed Peas & Potatoes


4-5 medium red potatoes

1 1/2 - 2 C. peas (I used frozen--Bird's Eye, you want to make sure you get a good brand--some of the store brands can be pretty gross)

1 can evaporated milk

1/4 C. butter

1/4 C. flour

salt & pepper (to taste)




Wash & scrub potatoes & cut them into quarters (more or less, depending on size of potatoes). Put potatoes in a pot with a little salt & fill with water, enough to cover potatoes about halfway. Simmer potatoes on medium heat until they are almost tender. While the potatoes are cooking, melt the butter in a small pan. Add flour & cook over low-medium heat for a minute or two. Gradually whisk in the milk & let mixture cook (constantly stirring) until the flour is cooked & the sauce is smooth. Add in salt & pepper to taste. Add the peas to the potatoes. After a few minutes, drain off about 1/2 of the water from potatoes, but save the water because you might need it later on. Add the white sauce to the peas & potatoes. Add in some of the drained potato water if needed (depending how thick you want the sauce to be). Gently stir until it's heated through & then enjoy!



*You can also add some cheese chunks or shredded cheese in the bowls when serving it.





recipe from Mom

Stroganoff

This is really tasty and SO fast & easy

Stroganoff


1 can cream of mushroom soup

3/4 to 1 C. sour cream

1 C. ground beef, cooked (more or less depending how much meat you like)

garlic powder (to taste)

salt (to taste)

pepper (to taste)

mashed potatoes (I just always use potato pearls)




Heat all ingredients (except potatoes) in a pan on stove. Let simmer until it is heated through. Serve over mashed potatoes.




*This is a really quick meal if you use hamburger that you've already cooked & stored in the freezer--my mom taught me that :)





recipe from Mom

Grilled Potatoes

These are super tasty & easy!

Grilled Potatoes


medium potatoes (however many you need--we usually do 4)

oil (I only have canola, but I'm sure olive oil would be good)

seasoned salt

pepper




Microwave potatoes (2 at a time) for 3 minutes (more or less, depending on size of potato). Turn over & microwave for 3 more minutes. Cut in half lengthwise & rub oil over potato, including skin (be careful because they will be hot). Sprinkle with seasoned salt & pepper & then put on the grill. We always make these with grilled chicken, so we just cook the potatoes for however long the chicken takes--about 20 minutes.




*These potatoes go great with this grilled chicken




recipe from Mom & dad

Oven Fries

If you know me, you know I love fries, so these are one of my favorites & they're so easy too!

Oven Fries

5 medium potatoes

canola oil (I just lightly spray the potatoes using my Misto)

seasoned salt



Scrub potatoes & cut into slices (not too thick or they will take forever to bake). Place on greased jelly roll pan. Drizzle oil over top of potatoes & sprinkle with seasoned salt. Bake at 350 degrees for 40-60 minutes (depends on how thick you cut the potato slices).



*We like to eat these with home-made fry sauce (mayo, ketchup, & a tiny bit of mustard)!





recipe from Mom

Au Gratin Potatoes

This is one of my favorite potato recipes & it is SO easy!

Au Gratin Potatoes


3-4 potatoes (depending on size)

2 cans of Cream of Mushroom soup (or you can just do 1 can and add some milk--you just want to make sure you have enough so the potatoes aren't dry)

1 Cup shredded cheese (you can do more if you like things cheesier)

salt

pepper

onion powder (optional--or you can add some chopped onion)



Scrub potatoes and cut into slices. Grease a 9x9 pan & add a little cream of mushroom soup (just enough to cover the bottom of the pan). Add potato slices (not too many because you'll want to have enough for 3 layers). Sprinkle with a little bit of salt, pepper, & onion powder. Add cream of mushroom soup (just enough to cover the potatoes--you want to save quite a bit for the very top). Sprinkle a little bit of shredded cheese on top (you'll want to save quite a bit for the very top). Now add another potato layer, spice layer, soup layer, & cheese layer & then repeat.


Bake at 350 degrees for 1 to 1 1/2 hours (depending on how thick you cut the potatoes). I just stick a fork in it when I think it's done to make sure that the potatoes are soft all the way through.






* I did a double recipe & I only needed 3 cans of Cream of Mushroom soup, not 4.





Recipe from Carrie