- Chicken Tater Tot Casserole
- Miracle Peanut Butter Cookies
- Easy Queso
Chicken Tater Tot Casserole
Set oven to 350 F, spray 9 X 13 pan, and set aside.
3 medium chicken breast, chopped and cooked
1 10.5 oz can of Cream of Chicken soup
1 16 oz container of light sour cream
2 cups cheddar cheese blend
1 packet Hidden Valley Ranch mix
1/2 pack of Kirkland bacon, chopped and cooked.
Any other seasoning of your choice.
Cook your chicken, set aside. Cook the bacon, set aside. Mix soup, sour cream, and Ranch mix in a large bowl. Add cheese and bacon and stir. Fold in cheese.
Pour everything into the prepared pan and cover with foil. After 30 minutes in the oven, remove foil and return pan to oven until top is brown and lovely.
**This is not my recipe**
I found it on several websites and made some adjustments to it. If you don’t want to eat it all, make two smaller containers, just be sure they’re both oven safe and can be sealed. If you freeze it, move it from the freezer to the refrigerator the day before you want to cook it so it can thaw. Then follow the rest of the cooking directions.
It’s not low-fat, it’s not low-calorie, but it IS gluten-free. And fucking delicious.
Miracle Peanut Butter Cookies
1 cup peanut butter (I use half chunky half smooth)
1 cup sugar
Mix them all together, drop by tablespoons onto a silicone mat or greased cookie sheet. Dip a fork in sugar and do the criss-cross on top. Bake at 350 F for 11-13 minutes.
Should make a dozen.
1/2 block of Velveeta cheese food
1 can of Rotel (drained or not)
Melt that Velveeta down, and then add the Rotel. When it’s all smooth and melty, eat it with some Juanita’s or your favorite chips.