Best Tater Tot Hotdish

2 lbs lean ground beef

1 yellow onion, chopped

4 cloves garlic, minced

2 tbsp worcestershire sauce

15oz can peas

15oz can whole kernel corn

2 cans cream of mushroom soup

2-3 cups shredded cheddar cheese

2 lb bag frozen tater tots

Salt & pepper to taste

Preheat oven to 375.

Lightly grease a 9x13 baking dish with cooking spray. Set aside.

Brown the ground beef in a large skillet over medium-high heat. Drain excess fat.

Add the onions to the skillet and cook until translucent, about 4 to 5 minutes.

Add the garlic and cook for 1 minute.

Stir in worcestershire and season with salt and pepper.

Transfer ground beef mixture to the baking dish and spread evenly.

Top with cream of mushroom soup and spread evenly.

Add peas and corn, followed by the cheese.

Top with tater tots.

Bake for 40 minutes or until tater tots are golden brown and cheese is melted.

Arugula and Tomato Salad

1 pint cherry tomatoes, cut lengthwise

Salt and pepper

2 Tbsp extra virgin olive oil

1 teaspoon lemon zest

1 tablespoon lemon juice

1 teaspoon rice wine vinegar

1 package baby arugula

In a small bowl combine tomatoes and a big pinch of salt. Toss to coat well. Add olive oil, lemon zest and juice, vinegar, and pepper. Toss to combine. Let stand for 10 minutes, stirring occasionally, until tomatoes begin to macerate and release their juice.

Place arugula in a large bowl. Spoon out the tomatoes from the dressing and add to the greens, lightly tossing. Add dressing by the spoonful to taste, until the arugula is lightly dressed. Add more salt and pepper if desired.

This is my favorite simple, fresh salad ever!

{From Rachel Ray}