baking cooking family meals home-making Life Uncategorized

Tater Tot Breakfast Casserole — In Dianes Kitchen

Tater Tots, sausage, onion, eggs and two kinds of cheese that is made a day ahead of time, refrigerated and baked in a 9” x 13” casserole dish for breakfast. Source: Ree Drummond. Butter a 9” x 13” oven safe dish. Lay the tater tots into the casserole dish. In a large skillet over medium […]

Tater Tot Breakfast Casserole — In Dianes Kitchen
cooking family meals home-making Uncategorized

Easy Baked Chicken And Rice (Recipe)

Another super simple meal idea for when you just have no idea what to feed the family. This can be whipped up in an hour and the recipe claims it feeds 4 but of course, that depends on who’s eating it 😉

What you’re going to need:

  • 2 pounds chicken pieces or a couple of chicken breasts (I cut mine in half to make them thinner so they cook faster)
  • 1/2 cup oil
  • 1 cup rice, uncooked
  • 2 1/2 cups boiling water
  • 2 cloves garlic, crushed
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 teaspoon turmeric
  • pinch of cayenne
  1. Brown the chicken pieces on all sides in hot oil. Put in a casserole dish.
  2. Sprinkle uncooked rice over and around the chicken.
  3. Mix together the boiling water, garlic, salt, pepper, turmeric and cayenne. Pour over chicken and rice.
  4. Cover and cook in a 350degree oven for about 45 minutes or until chicken is tender and rice is cooked.

And that’s it! My kids like to put a little soya sauce on the rice for a bit more flavor. I like to serve this with oven roasted parmesan snap peas or some green beans.

Hope you have a really great weekend!


cooking family meals home-making

Creamy Corn Chowder Recipe

If there’s any soup that I really makes me think “comfort”, besides stew, it’s a yummy corn chowder! I used to make this a lot when it was just 3 in the family. This recipe serves 4 and it’s another quick and easy meal idea.


  • 3 Tbsp margarine
  • 1/4 cup finely chopped celery
  • 3 Tbsp flour
  • 1 tsp dried onion flakes or chives
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 2 cups milk
  • 1 – 17 oz can cream corm
  • 1 – 12 oz can corn niblets


Combine butter and celery in 2 quart casserole. Cook at medium for 2-3 minutes. Stir in flour, onion, salt and pepper. Gradually add milk, stir until smooth. Stir in corn. Cook at medium 7-9 minutes until soup is slightly thickened. Stir twice, let stand, covered for 3 minutes before serving. These are the oven directions but I do mine on the stovetop because of the convenience.

There are so many different ways you can change this up. You can add bacon or chicken, potatoes or carrots, half and half instead milk. It’s very versatile as far as add ins go. Because this is a cream soup though, it will burn easily if not watched. So please be sure to stay in the same room if you’re multi-tasking!

I also want to share a quick kitchen hack that I started doing to save money and time. I’m sure many people already know this but it was new to me! If you find you’re not going through your onions fast enough and you’re throwing them away (or composting) you can always pre-chop them and freeze them! It’s super easy to pull out what you need and keep the bag in the freezer. I haven’t found any downside in this yet (but I’m still new) except it can smell pretty strongly when your freezer goes and everything thaws! Yuck 😀 Also, who enjoys chopping onions daily?

Hope you’re having a really great week!


cooking family meals home-making

Avocado Chicken Salad (Recipe)

My Mom would never believe it if someone were to tell her that I was eating things like brussel sprouts, sweet potatoes, asparagus, avocado, broccoli… I don’t know if it’s the pandemic or my age 😀

This isn’t a big elaborate meal but it’s a nice side salad. This is an easy, excellent chicken salad recipe with lemon dressing, plenty of avocado, irresistible bites of bacon and corn. For optional added protein, there are 2 hard boiled eggs.


2 cooked chicken breasts shredded or chopped
2 large avocados
1 cup kernel corn
6 oz lean bacon cooked and chopped
1/4 cup chives chopped
2 Tbsp dill chopped, or to taste

Lemon Dressing:

3 Tbsp lemon juice freshly squeezed
3 Tbsp extra virgin olive oil
1 tsp sea salt or to taste
1/8 tsp black pepper


  1. Dice or shred the 2 cooked chicken breasts and place in a large mixing bowl.
  2. Peel and pit 2 avocados, slice into bite size pieces and add to bowl.
  3. Add corn, toss in chives, bacon, and dill.
  4. Add dressing ingredients to a small bowl and stir to combine. Drizzle over salad and toss to combine. Serve with slices of hard boiled egg if desired.

As always, use what you have! If you don’t have fresh corn, a can of corn is perfectly fine 🙂 Rotisserie chicken is a great way to cut down prep time, pre-cooked bacon is another idea. This was absolutely delicious and although it would be expensive to do on a regular basis, there are ways to cut the cost.

I hope you’re having a fantastic week! We had gorgeous weather here (+15 on Sunday) and then a blizzard on Monday but the snow is basically gone now. The gophers are out running around which means it is definitely Spring lol!


cooking family meals home-making

(Re-blog)Cabbage Rolls — Everyday Lillie

I just love the cabbage rolls my mother-in-law makes. I can’t wait to try these out!

How to make comforting cabbage rolls

Cabbage Rolls — Everyday Lillie