Tater Tot Hot Dish

I dont have the nutritional facts for this recipe which is a bummer so, I wouldnt count on nutritional or low-cal value for that. And I apologize. I didnt realize it when I printed it out.

Anyway, this was a very fast dish for a Saturday morning. I actually ended up using the entire can of cream of mushroom like a dunce so, it came out a little creamier than it was supposed to. Still delicious, though! I ended up putting a little bit of ketchup on it while I ate it as well. The way I see it, you really cant eat tater tots without ketchup. [cue Napoleon Dynamite!]

INGREDIENTS

1 lb 96% lean ground beef
1/2 c cream of mushroom soup (condensed)
1 15oz can of whole kernal corn
2 1/2 c tater tots (frozen)

Preheat oven to 400.

Brown ground beef; drain & put in a mixing bowl.
Add cream of mushroom & corn; mix well.
Sprinkle some salt & pepper into mixture (to taste).
Top with tater tots.

Bake for 30 minutes.



I found that baking for 35 minutes was more sufficient. 30 minutes did not allow for the all of the tots to brown/crisp completely. It couldve just been my oven, though.

Scrambled Eggs in Crisp Potato Skins

Yields 6 servings.
153 calories per serving.
Recipe from Diabetic Meals - in 30 Minutes Or Less!

These are pretty quick to make & really tasty in the morning. This morning, we all had hangovers so potatoes along with the scrambled eggs were a nice little cushion. Hangover food the healthy way, as it were.

INGREDIENTS
Pam
1/2 c red & green peppers, diced
5 eggs
2 tbsp low-fat cream cheese
3 large potatoes, cut in half & scooped out
1 1/2 tsp olive oil
paprika

DIRECTIONS
Preheat oven to 400.
Place potatoes on a baking sheet.
Brush with oil & dust with paprika.
Bake for 20 minutes.

Meanwhile, place a skillet over medium heat & spray with cooking spray.
Add peppers & saute for 5 minutes.
Add eggs & cook for 5 more minutes until set.
Add cream cheese & blend well.

Pile eggs into potato shells & dust tops with paprika.