Welcome!

Hi and thank you for visiting my blog. My name is Tina, I am 42 years old and married to a wonderful man named Robert. I live in the Cleveland, Ohio area with my husband and our two pugs, Koko and Lucy and a special kitty, named Trixie.

I am of Italian decent and love to cook not just for my family but for everyone! I have a lot of weeknight dinner guest and try to keep it casual but delicious! My Mom passed away a few years ago and was my great teacher.

In 2012 I have changed the way I eat. A real lifestyle change to be healthier, eat a nutrient dense diet and remove all processed foods, refined flours and sugars from our diet. I do cook a lot healthier than my Mom did and do a lot more vegetarian meals, poultry and fish. I'm trying to find a way to keep the traditions of family, friends and good food in my house always.

I plan to post my weekly menus, update with new recipes, health information and articles and how to eat mostly organic in an economical way. I will also periodically post personal updates of my journey to regain health and hope.

Tuesday, June 26, 2007

Tater Tots aren't just for kids!

Tonight I had my nephews for dinner again. We had so much fun today! I didn't have too much time in the kitchen between golf, going out to lunch, swimming and tennis! I made a quick go-to meal that I knew the boys would like. It is called Tater Tot Casserole. I received this recipe from one of the girls on the http://www.thenest.com/ (FunkyBunny) but I adapted it to suit our family.

Turkey Tater Tot Casserole

Ingredients
1 lb. lean ground turkey
1/2 medium onion chopped fine
1 can cream of chicken soup (I use low sodium)
1 bag frozen mixed veggies
1 bag frozen tater-tots
1 cup shredded cheese (I used cheddar jack)

Directions
1) Brown turkey and onion in olive oil until brown through
2) Add the canned soup and heat until well blended
3) Layer the meat/soup mixture in a 9 x 13 casserole dish
4) Spread the vegetable medley over the meat
5) Layer the tater tots in a single layer over the vegetables
6) Sprinkle cheese over the veggies
7) Bake at 350 degrees for 45 minutes

Tip: The original recipe called for Ground beef (drained) and cream of mushroom soup.
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2 comments:

Sylvia said...

This tart looks so wonderful,your blog is very confort.Smells like home Thanks for sharing

June 27, 2007 at 10:02 AM
Seza said...

My mother-in-law gave me almost this exact recipe... I also got married last September 2nd. It was a great month.

July 25, 2007 at 4:55 PM

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