Day 16 of 30…Loaded Kielbasa and Potatoes

Loaded Kielbasa and Potatoes (adapted from Veronica)
A quick and delicious meal sure to satisfy everyone.
**order your tastefully some groceries at…

Ready in: 1 hours, 5 minutes
Prep time: 10 minutes
Chill/Cook time: 55 minutes
By: Mystery H.
Servings: 6
This recipe was provided by a guest, host or consultant. Since it has not been tested by our kitchen, Tastefully Simple cannot guarantee its results or any dietary claims.

28oz bag frozen tater tots
1/3 cup **Roasted Garlic Infused Oil or olive oil
1 tsp pepper
1 tbls paprika
2 cups fiesta blend/mexican shredded cheese
1 cup diced green onion
2 pkgs kielbasa, sliced
1 1/2 tsp salt
2 tbls **Garlic Garlic™
2 tbls hot sauce (optional)
1 cup bacon, cooked and chopped
1 cup sour cream (optional after cooking)

Freezer Directions:
• In a gallon freezer ziploc bag with sliced kielbasa, add potatoes, olive oil, salt, pepper, paprika, Garlic Garlic and optional hot sauce (more if you like it HOT)
• In separate quart size ziploc bags, put cheese, bacon, and onion in each
• Seal all 4 bags. Place in 2 gallon Ziploc freezer bag, seal, attach label and freeze

Cooking Directions:
Thaw completely. Preheat oven to 400 degrees. Spray a cookie sheet with cooking spray. Place the potatoes and kielbasa mixture into the prepared baking dish. Bake for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. Remove from the oven, Top with cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. – Top with optional sour cream if desired.





Tips for Thanksgiving:
Tip #9: Jazz up boxed stuffing

Add the right touches to your favorite store-bought stuffing mix and your guests will never know it’s not from scratch…and here is our favorite…my family will not let me make any other:

Creamy Wild Rice Stuffing
**Creamy Wild Rice Soup Mix
5 cups hot water
2 tsp. **Garlic Garlic™
2 – 3 Tbsp. **Onion Onion™
6 – 8 slices diced bacon
4 stalks diced celery
14 oz. bag unseasoned dry breadcubes
½ cup dried cranberries
½ tsp. ground pepper
½ tsp. salt (optional)

Combine first 4 ingredients; simmer, covered 45 minutes, stirring occasionally. Sauté bacon in large skillet until browned; add celery. Cook until celery is tender. Toss bread cubes in large bowl with bacon mixture and cranberries. Add prepared soup, season to taste with salt and pepper; mix well. Place dressing in greased 9 x 13 baking dish; cover with foil. Bake at 350º for 30 minutes. Remove foil, bake an additional 10-15 minutes. Serve hot. Makes 10-12 servings.

Note: Add 3-4 cups cubed leftover turkey before baking for main dish casserole; drizzle with leftover hot gravy just before serving.


Our next groceries…
2 Tbsp. Dried Tomato & Garlic Pesto Mix
1 1/2 Tbsp. olive oil
2 Tbsp. water
8 oz. shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 (8-inch) flour tortillas
Cooking spray
1 cup prepared Mama Mia™ Marinara Sauce Mix


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