Viewer Night Pt. 3!

What’s on the menu? Viewer Night Pt.3!

Panera Inspired Broccoli Cheddar Soup: (viewer request, thank you Ginger!)
Pittsburg Potatoes: (viewer request, thank you Wheatly! – see recipe below)
Spinach Avocado Chicken Burgers:

Pittsburg Potatoes:
16 oz sour cream
8 oz pkg shredded sharp cheddar cheese
1 can of cream of mushroom soup
2lb pkg shredded hashbrowns
2 c corn flakes
1 stick melted butter

Mix together the sour cream, cheese, and cream of mushroom soup.
Combine mixture with the hashbrowns and put into a 9×13 or large casserole dish that has been greased.
Crush up the 2 cups of corn flakes and sprinkle evenly on top.
Drizzle the stick of melted butter on top of the corn flakes.
Bake at 375 degrees for 45 minutes or until it bubbles.

It is winter time, so this soup was really nice to have! You can ask chat, I am not a fan of celery and I saw this recipe and my stomach might of rolled. However, I’m a good sport and did it anyways… and it was amazing! This recipe has a great texture and the flavors were very good!

Potato Time!! Walking out of Walmart with a nice bag of hashbrowns is not normal for me, but with this recipe it was worth it. Wheatly said this is a common dish in their home and they usually double this recipe. My 9×13 pan was filled with one helping of the recipe… plenty for a house of only two people!!

…totally looks like burgers right?! Yeah, so I will admit, mine fell apart. I had already decided on my own to add some seasoned breadcrumbs to the recipe, but that still didn’t help it bind together (I had also used ground turkey instead of chicken). So what did I do? Mix it up and made a stir fry, and it was amazing! There was a slight sweetness to all of this mixed up that was so addictive. I will definitely be making this again!

Meal Prep: I took the ground turkey and avocado “stir fry” with some steamed broccoli and the Pittsburg potatoes.

(links give credit to where recipes come from, my notes show my adaptations and what I learned)