October Exchange Information

October Favorites
Chicken Cordon Bleu
Chicken Al A King
Barbecue Chicken Pizza

Cost: $4.41 per meal, $3.21 for supplies

Crazy Cheap Chicken?!

Hi ladies! So I've been ad shopping for cheap chicken all week and today I get an ad from a new store opening in Midvale (WinCo Foods 7020 South 700 West) with Boneless Skinless Chicken Breast for 98 cents a lb.

Yes, that was 98 cents/lb. The store is having their Grand Opening on Monday morning at 9am so it is part of the big kickoff deal. They also have bananas for 18 cents a lb and a 10lb bag of potatoes for 68 cents, pork spareribs for 98 cents/lb and a variety of other door buster sales.

So, anyways, just thought it was interesting. Don't know if any of these deals will be available by 9:15am (when they run out after the moms all scratch and pull hair trying to get to them - me included) but the ad could be useful for ad matching so watch for it. All prices are supposed to be good from Monday, October 19th to Sunday October 25th. Check the store out online at www.wincofoods.com

Thanks! See you all soon!

Melissa McKay

September Exchange Info

September Favorites
Trish's Pork Tenderloin
Peppery Beef with Crimini Mushrooms
Turkey Tettrazini
Hawaiian Chicken

Cost $4.69 plus 3.53 for suppliesTotal: 116.15

Sweet and Sour Chicken or Ribs

2 pounds chicken or ribs
1/4 cup soy sauce
1/2 cup fruit juice (pineapple or orange)
1 small onion chopped
1 tsp. garlic or 5 cloves chopped
1 Tbl. ginger minced or chopped
1/2 cup sugar


Place chicken in pan. Mix remaining ingredients and pour over chicken. Bake 1 1/2 hours in 350 degree over or till tender.

label: Thaw. Bake at 350 for an hour and a half.

Taco Soup

1 lb. ground turkey
1 onion, chopped
1 pack taco seasoning
1-15oz can diced tomatoes
1-15 oz can corn (drained)
1-15oz can kidney beans (drained and rinsed)
1-15oz can pinto beans (drained and rinsed)
1-15oz can water

Brown ground turkey and onion in skillet; drain. Place ground turkey mixture, taco seasoning, tomatoes, corn, kidney beans, pinto beans, and water in pan on stove. Simmer for 30-40 minutes.

Label: Thaw soup and heat thoroughly. Serve with chips.

French Quiche

10 inch pie crust, unbaked

10 pieces crispy bacon

1/2 pound broccoli

2 1/2 cups cheese (Muenster, Pepper Jack or Monterey)

1/2 cup mushrooms

1 cup heavy cream

2 eggs

1/2 teaspoon salt

Layer steamed veggies, bacon and cheese (leave 1/2 cup for top) into pie crust. Whip cream, eggs and salt together for two minutes, Pour evenly over vegetable and cheese layers; then top with remaining cheese. Bake for 45 minutes at 350 degrees.

Label:

Preheat oven to 400 degrees bake for about one hour until warmed through. Cool slightly!

Good Ole' Chicken Casserole

2 cups chicken, cooked & cubed
1 - 8 oz. can water chestnuts
1 cup diced onion
1 cup diced celery
1 cup mayo
1 - 10.75 oz. can cream of mushroom soup
1 - 12oz. package wild rice - prepared

Mix all ingredients together in medium size bowl. Pour mixture into a lightly greased casserole dish or 9 x 13 pan. Cook for 30-40 minutes at 350 or until warmed through.

Label- Thaw. Bake in 350 oven for 30-40 minutes or until warm.

Crockpot Swiss Steak

21/2 to 3 lbs round steak
1 pkg onion soup mix
1/4 c water
1 80z can cream of mushroom soup
1/2 c shredded swiss cheese

Cut steak into serving sizes. Place in crockpot add ingredients. Cover and cook for 6 to 8 hours. Add swiss cheese mix well and cook for 20 minutes more. Excellent with mashed potatoes.

Label on dinner: Place in crockpot frozen or thawed and cook for 6 to 8 hours on low. Add swiss cheese and cook 20 minutes more. Excellent with mashed potatoes.

Wild Rice & Chicken Stew

Prepare 6 Cups cooked Wild rice.
Boil 8 Chicken Breasts.
Add chopped carrots & celery.
Cook until firm, yet tender.

Mix together rice, chicken and veggies.
Add two large cans Cream of Chicken soup.
Dilute with chicken broth if desired.
Salt & pepper to taste.

Serve with Corn Bread or rolls.

Label: Thaw and warm.

Savory Chicken Breasts

Ingredients

4 skinless, boneless chicken breast halves
Ground pepper to taste
4 slices swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs
3 tablespoons melted butter

Directions

1. Place chicken breast in a 9 x 13 baking dish. Season with ground black pepper. Top each breast with a slice of cheese.

2. Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine.

3. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

Label

Defrost completely in fridge. Bake covered in preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown and chicken is cooked through.

Cassi's Favorite of all time - Beef Stroganoff

Ingredients

• 6 Tbsp butter
• 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips (I use stew meat to make it simpler)
  
• 1/3 cup chopped onions
• 1/2 pound mushrooms, sliced
• Salt and Pepper to taste
• 1/8 teaspoon nutmeg
• 2 cans cream of mushroom soup
  
• pint of sour cream
  
• 1 8 oz cream cheese
  

Directions

1 Melt 3 Tbsp of butter in a large skillet on medium heat and add the strips of beef. You want to cook the beef quickly, browning on each side but not so high as to burn the butter. While cooking the beef, sprinkle with some salt and pepper. When both sides are just browned, remove the beef to a bowl and set aside.

2 In the same pan, reduce the heat to medium and add the onions. Cook the onions for a minute or two, allowing them to soak up any meat drippings. Remove the onions to the same bowl as the meat and set aside.

3 In the same pan, melt another 3 Tbsp of butter and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg on the mushrooms.

4 Reduce the heat to low and add the soups, the beef and the onions. You may want to add a tablespoon or two of water to thin the sauce (or not). At this point, let it come to a simmer until meat is tender. Turn off the heat and add the sour cream and cream cheese slowly.

Serve immediately over egg noodles.

Label: Crockpot the Stroganoff meat mixture on low for most of the day. Thaw sour cream and cream cheese (may need to warm cream cheese a bit) and add gently right before serving. Serve immediately over cooked egg noodles.

Beyond Spaghetti

2 lbs Hamburger, Country Sausage, Ground Turkey (or mix)
1 large sweet onion
3 cans tomato sauce
1 can diced green chiles
2 pkgs. spagetti sauce mix
1 large bottle Prego or Ragu
1 can stewed tomatoes
1/3 to 1/2 bottle mild picante sauce
mushrooms - fresh or 3 cans (opt)
2 tsp. salt & pepper
1 1/2 tsp garlic powder
3/4 tsp oregano
3/4 tsp cumin
1/4 cup sugar
1 can crushed pineapple

BROWN meat with onion, drain and blot fat. Add spices to meat, then other ingredients.
SERVE over pasta noodles.

....This one will change your mind that all spagetti sauces are created equal!

Creamy Mexican Chicken Soup

3 Tbsp. butter
2-3 cups cooked chicken breast cubed
1/2 cup onions chopped
2 cloves garlic minced
1 tsp. chicken bouillon
1 cup hot water
1 1/2 tsp. ground cumin
2 cans creamed corn
2 cups 1/2 & 1/2
2 cups monteray jack cheese
1 can diced green chilies-do not drain
hot sauce or cayenne pepper to taste
Brown chicken, garlic and onions in pan with butter. Dissolve chicken bouillon in hot water and place in pan with chicken mixture. Add cumin and bring to a boil reduce heat and simmer for 5 min. Then add creamed corn, 1/2 & 1/2, chilies, and monteray jack cheese. Cook until cheese melts. Add hot sauce or cayenne pepper to taste.

Label: Thaw in fridge. Reheat on stove until hot. Be careful not to scorch the bottom.
Garnish with a spoonful of your favorite salsa or more hot sauce to taste. You can crush tortilla chips on top if you like.

Ham and Cheese Stromboli

Ingredients
2 loafs (1 pound) frozen bread dough, thawed
1/2 pound sliced Swiss cheese
1/2 pound thinly sliced deli ham
2 cups (8 ounces) shredded cheese
1 package (16 ounces) frozen chopped broccoli, thawed and drained
1 teaspoon garlic powder

Directions
On a floured surface, roll each dough into an 18-in. x 12-in. rectangle. Layer with Swiss cheese, ham, cheese and broccoli to within 1 in. of edges; sprinkle with garlic powder. Roll up jelly-roll style, starting with a long side; seal seams and ends.
Place seam side down on a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 20 minutes. Freeze

Label: Defrost completely. Cover loosely with foil; bake 20-30 minutes, until heated through. Let stand for 5 minutes before slicing.

Chicken Al A King

1/2 cup chopped green peppers
1/2 cup butter
1/2 cup flour
2 cups chicken broth
1 teaspoon salt
1/2 cup mushrooms
2 c. half and half
4 chicken breasts baked and cubed
1/2 c. pimentos

Saute mushrooms and peppers in butter. Add flour and seasonings. Add chicken broth and half and half, stir constantly until sauce thickens and boils. Serve over puff pastries, rice, mashed potatoes or rolls.


Label: Thaw. Warm sauce and serve!

Spinach Artichoke Chicken

6 - 8 Chicken Breasts
1 cup spinach dip
6 - 8 slices provolone cheese
2 cans italian diced tomatoes

Put chicken on bottom of dish. Spread dip on top of chicken. Place a piece of cheese on top of each piece of chicken. Top with canned tomatoes.
Thaw and bake at 375 for 30 - 40 minutes.
Serve with pasta or rice. (There is enough juice to go on top).

Country Ribs

1 cup orange juice
1 cup ketchup
1/2 cup cider vinegar
1/4 cup soy sauce
2 Tbsp prepared horseradish
2 Tbsp prepared mustard
2 tsp ground ginger
1 to 2 tsp hot pepper sauce
1/2 tsp garlic powder
4 to 5 pounds country-style pork ribs
1/4 cup honey
2 Tbsp brown sugar

In a bowl, combine the first 10 ingredients, mix well. Pour 1 1/2 cups marinade into a large resealable plastic bag; add the ribs. Seal and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade.
Drain and discard the marinade from the ribs. Grill. covered, over indirect medium heat for 15-20 minutes on each side. Meanwhile, in a sauce pan, combine the honey, brown sugar and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Baste ribs with some of the sauce. Grill 15-20 minutes longer or until a meat thermometer reads 160*, turning and basting occasionally. Serve with the remaining sauce.

LABEL: Remove from freezer and thaw in refrigerator for 12 hours or overnight. Grill over medium heat for 15-20 minutes on each side. Baste ribs with sauce. Grill 15-20 minutes longer or until a meat thermometer reads 160*, turning and basting occasionally. Serve with the remaining sauce.

Pati and April Watson

Barbecue Chicken Pizza

1 chicken breast
1 1/3 cups barbecue sauce, divided
1 pizza crust
2 cups pizzaria cheese (blend of mozzarela & cheddar)
1/2 medium red onion, peeled and thickly sliced

Marinate chicken in 2/3 cup barbecue sauce for 4 hours or up to overnight. Place chicken and marinade in small baking dish. Bake at 350 degrees for 30 mins. or until the chicken is tender and no longer pink. Remove from oven.
Spread remaining 2/3 cup barbecue sauce over the crust. Sprinkle cheese evenly over crust, leaving 1/2 inch border. Shred chicken and arrange over cheese, topping with onion. Freeze, covering pizza with plastic wrap, followed by heavy-duty foil.

Label: Preheat oven to 425 degrees. Place frozen pizza on tray and bake for 15 mins. Check to see if the middle is warm. Optional: sprinkle with cilantro before serving

Magnificent Mini BBQ Meatloaves

Makes 12 mini loaves

Ingredients:

1 1/2 lbs ground beef
1 package Stove Top stuffing mix or dry bread cubes
1 T onion flakes
1 1/2 cups water
2 eggs
1 c bbq sauce - we like hickory flavor
plus I always add extra seasonings - whatever I'm feeling at the moment - usually garlic salt - I'm a non-measuring, seasoning freak!

Another cup of bbq sauce for the topping
1 cup cheddar cheese

Directions: Pour water over the stuffing mix to allow bread to soften. Mix in meat and seasonings until well blended - use your hands :). Press evenly into 12 greased muffin tins. Make an indentation in the middle of each loaf. Fill the indentation with bbq sauce. Bake at 350 or can be frozen at this point. The kids love having their own loaf :)

Label: Bake meatloaves at 350 degrees for 30-40 minutes. Top with the cheese and bake 3-5 more minutes or until cheese is melted.

Chicken Cordon Bleu

Here I am after pounding almost 100 chicken breasts. Talk about great upper body workout!! My receipts came to $131.04 by the way. Thanks for letting me join! - Melissa McKay (Heather Gibson's sister)

Recipe makes 12 servings

1 cup all purpose flour
4 eggs, lightly beaten
2 cups dry bread crumbs
12 slices Swiss cheese
12 slices deli ham
2 teaspoons melted butter per chicken roll

Instructions:
1. Rinse and trim chicken as desired.

2. Lay out three shallow dishes. Measure the flour into one, eggs into another, and breadcrumbs into the third.

3. Lay each piece of chicken, smooth side down, between two sheets of wax paper. using a rolling pin or a meat tenderizer, pound each chicken piece to 1/2 inch thick. Take one piece of chicken, coat with flour, dip in egg, and then coat with breadcrumbs. Set aside. Repeat with remaining chicken pieces. Discard remaining flour, eggs, and breadcrumbs.

4. Fold one piece of cheese into a small bundle and place in the middle of one slice of ham. Fold the sides of the ham in, enveloping the cheese. Place a ham/cheese bundle on the narrow end of a breaded chicken piece. Rolls chicken into a packet, and secure tightly by wrapping with plastic wrap. Repeat with remaining cheese, ham, and chicken. Divide chicken rolls evenly among the freezer bags.

5. Seal and freeze

LABEL
1. Remove desired number of chicken rolls from freezer. Discard plastic wrap while chicken is still frozen and place rolls in a greased baking dish. Place in the refrigerator to thaw completely.
2. Preheat the oven to 350 degrees.
3. Brush each chicken roll with 2 teaspoons melted butter and bake for 45 minutes, or until an instant read thermometer inserted into the thickest part of the chicken reads 170 degrees F.

Autumn Pork Chops

1 1/2 T veg oil
8 pork chops
1 1/2 cans cream of celery soup
3/4 c of apple juice
3 T spicy brown mustard
1 1/2 T honey
1 1/2 T black pepper

Label: Defrost then bake @ 325 degrees for 30 to 40 min or cook in skillet until cooked through.

Favorites

Here are the recipies that were voted our favorites for the last two exchanges.

June Favorites
Finger-Lickin' Good BBQ Ribs
Swiss Cheese Chicken
Baked Chicken Parmesan

April Favorites
Italian 4-Cheese & Sausage Lasagna
Chicken Cordon Bleu
Garlic Lime Chicken
Pork Burritos

Paper Wrapped Chicken

Recipe makes 12 servings
Oven set at 375 degrees

Filling:
1 1/2 C Mayonnaise
1 C chopped green onion
1/3 C lemon juice Mix filling and set aside
2 cloves garlic, minced
2 tsp Tarragon

24 Sheets Phyllo dough, divided into sets of two (12 double sheets)
12 Chicken Breasts salted and pepper'd (smaller breasts work best)
1 1/3 C melted butter
1/3 C grated parmesan cheese

Brush butter on phyllo dough sheets, covering well
Place chicken breast on each, add 3 Tbl. filling on top
Wrap Phyllo Dough to seal around chicken (like envelope if you can)
Place on buttered cookie sheet, brush top and sides with more butter
Sprinkle parmesan cheese on envelopes
Bake at 375 25 - 35 minutes; Phyllo should be golden brown and crispy
Let stand at least 5 minutes before plating

Label: Thaw on cookie sheet covered with plastic wrap to avoid drying
Bake 25 - 35 minutes; Phyllo should be golden brown and crispy
Let stand at least 5 minutes before plating

Sarah Gwilliam's recipe. Thanks Sarah!

Yummy Pizza Rolls

Dough:
Mix 1/2 cup warm water, 1 T yeast, and a dash of sugar.
Add 2 cups hot water, 1 T salt, 3 T sugar and 1/3 Cup vegetable oil.
Mix in 5-6 cups flour until it no longer sticks to the bowl.
Stir every 10 minutes - 30 minutes.

Cut dough in half and roll out into a rectangle.
Spread with your favorite pizza sauce.
Add pizza toppings and cheese. Roll up into a long tube.
(You may also make chicken rolls with a cream sauce,
chicken and veggies - use your imagination!)

Use dental floss to cut into 1 1/2 " pieces.
Place in 9 x 13 pan. Bake at 350' for 25 minutes.

Warm from frozen: 350' for approx. 30 minutes.
Use additional sauce to pour over top as you serve - if desired.

Freezer Hash Brown Casserole

4 eggs
1 1/2 C. hash brown potatoes
6 oz. evaporated milk
1 C. shredded cheddar cheese
1/2 tsp. salt
1/2 C. diced Onion
1/4 t pepper
1/2 C. diced green Pepper (or red and green)
1/2 C. shredded zucchini
dash cayenne pepper
1/2 C. diced ham

Mix eggs and milk together in a bowl. Add eggs and the remaining of the above ingredients into a one gallon freezer zip lock bag and seal the bag, removing all excess air and freeze. To serve thaw completely in refrigerator and put into a greased 9 x 9 dish. Bake uncovered in 350 degree oven for 45-50 minutes or until a knife inserted comes clean.

Polynesian Pork Loin Roast

3-4 lbS pork roast
3/4 cup pineapple apricot preserves
1/2 cup brown sugar
1 clove garlic, finely minced
1/4 cup apple cider vinegar
1/2 cup soy sauce
1/4 cup molasses
2 cups chicken broth
Place pork in crock pot. Combine all remaining ingredients and mix well. Pour over roast. Cover and cook on Low for 8-10 hours. Shred pork with a fork in its juice/sauce.
Serve over rice and if you desire 15 mins. before serving add 1/2-1 head chopped cabbage.

Deliciously Easy Beef Enchiladas

1 can 27 oz Rosarita Enchilada Sauce
1 can 80z Cream of Mushroom Soup
onion 1/2 chopped finely
2 garlic cloves
1 lb ground beef
16 oz cheddar cheese or Mexican cheese blend
1 pkg of corn tortillas 16

Heat Rosaritta sauce with cream of mushroom sauce till boiling then shut off heat.
In a frying pan cook beef with garlic and onion to browned.
Warm a few tortillas at a time. Put sauce mixture on bottom of a 9 by 9 pan and fill each tortilla with the beef mixture and some cheese, roll and place in the pan. Do 8 in each 9 by 9 inch pan, and then cover with red sauce. Top with remaining cheese.

When cooking thaw frozen enchiladas and heat with foil 30 minutes in a 350 degree oven or until bubbly.

Delicious with sour cream and or guacamole.

Peppery Beef with Crimini Mushrooms

2 to 3 tsps steak seasoning blend or cracked black pepper
4 beef steaks
2 Tbsp butter or margarine
1 Tbsp olive oil
1 cup crimini mushrooms, sliced
1 large leek, thinly sliced
1/2 tsp thyme or oregano
6 ounces tomato juice

1. Use your fingers to rub the steak seasoning onto both sides of the steaks. In large skilled, sear steaks in hot butter over medium heat, turning once. (Steaks may be transfered to freezer at this point.)

2. Add oil to drippings in skillet. Add mushrooms, leek and thyme. Cook and stir for 2 minutes. Stir in tomatoe juice. Bring to boiling; reduce heat. Simmer, uncovered for 2 to 3 minutes more or until leek in tender. (Sauce may be frozen.)

When ready to serve:
GRILL STEAKS: 10-13 minutes for medium-rare. (145F)
SAUCE: Heat mushroom sauce in skillet until steaks are ready. Spoon sauce over steaks and serve. BON APPETITE!

Label: When ready to serve: Thaw in refrigerator for 24 hrs. GRILL STEAKS for 10-13 minutes (med-rare). Heat Sauce in skillet while steaks are grilling. Spoon hot sauce over steaks and serve.

Too much Chicken

I noticed we are pretty chicken heavy this time around with the posted recipes. Those that haven't posted yet may consider doing something other that chicken.

KICKIN' MEXICAN CHICKEN

3 Chicken Breasts
1 Large Can Diced Tomatoes
1 Can Black Beans
1 Can Kidney Beans
(do not drain beans or tomatoes)
1 Can Black Olives
1 Can Green Chiles (optional)
1 Pkg Taco Seasoning
1 Pkg Cream Cheese

Layer chicken in the bottom of crock pot. Add the rest of the ingredients in the order written (except for cream cheese). Do not stir. Cook on low for 7-8 hours. Take out chicken and shred. Return to crock pot and stir in cream cheese.

Serve with tortilla chips, on a flour tortilla or with rice. Serve with chopped lettuce, tomatoes and shredded cheese if desired.

Turkey Tettrazini

Sauce:
1/2 C. Butter (melt with 1/2 t. garlic)
1/3 C. Flour (add to butter til browned)
Add:
1/2 C. Parmesean Cheese
2 1/2 C. milk (stir til thickened)
2 bullion cubes
Stir until thickened.
Add:
2 C. cooked cubed turkey
1 C. steamed brocolli
1/2 C. sauteed sliced mushrooms

Prepare Noodles as per instructions.
Heat Sauce thoroughly. Serve over noodles
sprinkle with Parmesean Cheese.

Directions: Thaw Sauce 24 hours in
refrigerator before planning
to serve. Cook Pasta as per
instructions. Heat sauce on
medium until hot. Serve
sauce over noodles, sprinkle
with parmesean cheese.
ENJOY!

July 21, 2009 5:36 PM

Hawaiian Chicken

8 servings of chicken
1-16oz. can pineapple slices, drained
1-15oz. can mandarin oranges, drained
1/8 cup cornstarch
1/4 cup brown sugar
1/8 cup soy sauce
1/8 cup lemon juice
1/2 t. salt
1/2 t. ground ginger
1/4 t. ground red pepper

Optional:
Green bell pepper chunks

Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over chicken in bag. Freeze.

Directions: Thaw chicken mixture. Place in crockpot and cook on low for 4-5 hours or on high for 2-3 hours. (Add green pepper to crockpot one hour before serving, if desired.) Serve over rice.

Melissa McKay- sister of Heather Gibson and sub for Julie Overfelt.

Chicken on Sale

Chicken is on sale this week for $1.69/lb at Reams. Remember that Walmart will price match so if you don't have to go to Reams, you can buy it at Walmart, but you have to buy their cheaper chicken which I think is the Spring River Farm brand found in frozen in 3 lb bags.

Zesty Italian Chicken

4 chicken breast
1/2 cup fat free Italian dressing

Directions: Cut out of bags frozen and place in crockpot on low for 4 hours. Serve with pasta and sauce or in salad.

This is quick and easy, but one of my kids favorites. Cooking in the crockpot really adds to the flavor, but you can also bake it in the oven.

Remember to check the inventory

Hi Hot Moms!
I just put the inventory list up. Please check this as you post so you can use the items we have stored before you go out and buy more. Michelle Miner has the inventory at her house. Also remember to buy in bulk and bring leftover items to inventory for next time. I hope you are all doing well and I hope the frozen meals are helping ease dinnertime stress. We will be meeting at Michelle's in two weeks. There are a few of us going to Girls Camp. We need to arrange for meals to be brought and exchanged. Let us know if you are having problems. We will have a sub this month. Heather Gibson's sister will be substituting for Julie Overfelt.

Stuffed Hard Rolls

9 med. size hard rolls
1 lb. cooked ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1 can cream of mushroom soup
1 cup grated cheese

Cut the rolls in half and hollow out the insides. Stir all ingredients together gently. Tear the bread in tiny pieces and mix with the meat mixture. Stir gently, but thoroughly. Spoon meat mixture into each roll and put the top on. Wrap in foil and bake at 350* for 12-15 mins. Take out of the oven and let them sit for about 10 mins. before serving.

Label: Thaw. Take each foil wrapped roll out of the bag and place on a cookie sheet. Bake at 350* for 15-20 mins. Check one roll to see if meat mixture is hot. Cook longer if not hot enough. Remove from oven and let cool for 5-10 mins. Enjoy!

New Members

Please remember that we have added Becca Hales, and Jessica Hales as new members of our group so you will need to have 24 half meals.

Thanks

Trish's Pork Tenderloin

1 large pork tenderloin
1 (8oz) pkg, cream cheese
1/2 jar roasted red peppers
1/2 pkg bacon, cooked, crumbled
1 pkg. dried pesto seasoning (like Knorr, or McCormic brand, can be found by the gravy/dressing mixes)
Spinach leaves (to taste)
olive oil
salt & pepper
paprika

If you are using the large round tenderloin, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and try to pound it out flat. (If you are using another kind of pork tenderloin, try to spread it out and get it nice and flat). Once the tenderloin is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on the packages dried pesto seasoning and lay the spinach leaves all over the top. Roll the pork up and tie it shut with 3 or 4 things of kitchen twine. Next, then rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking dish (or you can put it on a greased cookie sheet). Bake at 350-degrees about 60-90 minutes or until pork is cooked through. Once cooked, slice and serve!

Label: Defrost pork, Bake in greased pan, 350-degrees for 60-90 minutes. Use a meat thermometer to check center of roll, should be 170-degrees in center.

Chicken Kabobs

1 1/2 pounds chicken breast pieces
1/4 cup soy sauce
2 T. brown sugar
1 t. crushed red pepper flakes
2 T. Water
1 T. sesame oil
2 T. olive oil
1/2 t. salt


DIPPING SAUCE

2 C. mayonnaise
1/4 cup sugar
1/4 cup soy sauce
1/2 t. white pepper
toasted sesame seeds, optional


Label: Thaw. Put meat on Skewers and grill

THAI GRILLED CHICKEN

4 Large Chicken Breasts, Skinless and Boneless

Marinade:
1/4 C. Low Sodium Soy Sauce
2 tsp. Red Pepper Flakes
2 tsp. Minced Garlic
2 tsp. Lime Juice
2 Tbl. Honey
1 Tbl. Canola Oil

Prepare marinade, stirring well until honey dissolves. Place chicken breasts in large Ziploc bag. Pour marinade over breasts. Seal bag and shake to coat. Let marinate at least 30 mins. or up to 24 hours, in refrigerator. Place breasts on hot grill, searing well on both sides. Turn off direct heat, but leave burners on opposite side of the grill burning at medium flame. Cover grill and let bake until done but not dry, approximately 15 to 20 minutes. Breasts should be firm but not hard when direct pressure is applied.

Serve with lightly steamed vegetables and brown rice. Chicken can be sliced and placed on skewers before marinating and grilling, if desired.

Montreal Sliced Steak

Ingredients:
1 1/2 lbs.London Broil (or Bottom Round Steak sliced thick)
1 1/2 Tbl. Montreal Steak Seasoning
1/4 C. Cooking Oil (I used Canola Oil)
1/4 C, Water
3 Tbl. Red Wine Vinegar

Place all ingredients except the meat in ziploc bag. Swish to mix together. Place meat in bag and squish together so marinade covers all surfaces of the meat. Freeze flat, or marinate at least 30 mins. before grilling or broiling.

Once thawed, place on hot grill or under broiler on High. Sear both sides well, then turn off direct flame. Turn on flame on opposite side to high, cover the grill and let meat bake appr 20 mins. for rare; 25 for medium, or 30 for well done. If broiling, sear on high then turn broiler to low and continue turning until desired doneness.

Slice steak thin at a diagonal across the grain. Meat is great (and food safe) served somewhat rare. I like to drizzle juices that drip off while slicing onto the meat as I serve it.

- LeAnn

Orange-Cinnamon Pork Chops

4 center cut pork chops

Salt and ground pepper chops, set aside

1 cup chopped onion

1 jar (16 oz. ) orange marmalade

1/4 cup white grape juice

1/4 tsp cinnamon

Place in crockpot, cook on LOW heat setting for 4 hrs

Lettuce Wraps

....sorry it took me so long but we've been perfecting this recipe'....my family has ate this meal 3 days in a row....and loved it all 3 days, I might add....

Lettuce Wraps

4 boneless skinless chicken breasts (chopped)
2 cans water chestnuts
1 chopped onion
1 head of cabbage (chopped)
2 cups of chopped celery
1 c chopped mushrooms (if desired)

Marinade:

1 c Hoison Sauce
1 1/2 c Soy Sauce
2 cloves garlic (minced)
2 T Sesame Oil
1 T Rice Wine Vineagar
2 T Brown Sugar

Special Sauce:

1/4 c sugar
1/5 c water
2 T Soy Sauce
2 T Rice Wine Vineagar
1 T Lemon Juice
1/8 t Sesame Oil
1 T Red Chile Paste


Mix and freeze...Thaw and then.....we did it two ways.....crockpot all day....I work so we did one for 6 hours and it looked not so lovely but the flavor was amazing. One day I just thawed and saute'd everything together. It only took 15 minutes. Everything looked better and the vegi's were more recognizable but the flavor wasn't as good (hadn't seeped all day in the sauce).....so either way, it was still really, really good

Directions: Either crockpot frozen for 4-5 hours on low (may need to add water as it may dry out - 1 cup didn't dilute the flavor). Or you can thaw and saute' everything....only takes 15-20 minutes.

Special Sauce: Just thaw. Can warm if you'd like but not necessary.

** Will need to buy a head of lettuce - doesn't freeaze well :) Take a head of ice burg lettuce, cut in half. Put mixture in each leaf, roll like a burrito and eat. Can add the Special Sauce if you'd like.

Finger-Lickin' Good BBQ Ribs

(Works well with either beef or pork - Serves 10-12)
Rub: 1 1/2 C. dark brown sugar
1 1/4 C. sugar
1/2 C. salt
1/4 C. ground pepper
1/4 C. paprika
BBQ Sauce:
2 C. ketsup
2/3 C. brown sugar
1/4 C. cider viegar
2 Tbsp. worcestershire sauce
1 Tbsp. paprika
1 tsp. salt
2 tsp. dry mustard
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. crushed red pepper flakes

Combine all ingredients for dry rub. Rub ribs on both sides. Wrap in plastic and let marinate in refrigerator for 8 hours or overnight.
Preheat oven to 275 degrees. Place ribs on large baking sheet lined with foil. Cover tightly with foil and place in middle rack of oven. Let roast for 2 1/2 hours.
For BBQ Sauce. Add all ingredients in a medium sauce pan, bring to a boil then reduce to a low simmer. Let simmer for 25 minutes on low heat stirring occasionally.
Preheat grill to medium heat. Take ribs out of the oven and place on grill to finish. Cook for 20 minutes, turning and basting with sauce. Remove from grill, cut and serve.
(Ribs may be frozen prior to grilling. When ready to prepare: remove from freezer and thaw in refrigerator for 24 hours. Then grill as per instructions.

Label: Remove from freezer and thaw in refrigerator for 24 hours. Then grill as per instructions.

Swiss Cheese Chicken

8 boneless, skinless chicken breasts
Sliced Swiss cheese
2 cans cream of chicken soup
1/4 cup water
2 cups seasoned stuffing mix
1/3 cup melted butter

Arrange chicken in 2 greased 9X13 pans. Place a slice of swiss cheese on each breast. Mix soup with water and spoon over each breast, covering completely. Crush stuffing mix and sprinkle over top. Drizzle butter on top. Bake uncovered at 350 degrees for 50-55 minutes.

Cheese Manicotti

Cheese Manicotti1 8 oz package manicotti1 1/2 cups Ricotta Cheese2 cups cottage cheese1/2 cup cream cheese softened1/2 cup shredded Mozzarella cheese1 T dried parsley flakes1 t salt 1/4 teasponn pepper3 cups spaghetti saucedo not cook manicotti. Combine Ricotta cheese , cottage cheese, cream cheese, parmesan cheese, mozarella cheese, dried parsley flakes, salt and pepper. Mix well.
Cover bottom of a greased foil baking pan with spagetti sauce. Place filling into quart freezer bag. snip corner and fill uncooked manicotti. Arrange on spagetti sauce in pan. Pour spagetti sauce on all. Cover with heavy foil and freeze.
To serve: Thaw Bake covered for 45 minutes at 350 degrees. Top with more mozzarella cheese and bake an additional 5 minutes or until cheese melts.

Wendy's Chili in 30 Minutes

1 lb. ground beef
1 - 10 oz. Campbell's French Onion Soup
1 - 6 oz. tomato paste
1 - 8 oz. tomato sauce
1 - 27 oz. kidney beans
1 - tsp. chili powder
2 - tsps. cumin
1/2 - tsp. pepper

Brown beef, drain. Add rest of ingredients, cover and simmer for 30 minutes.
Serve with corn bread or corn chips or eat alone!! Enjoy!!

Label: Thaw and heat on stovetop or microwave til hot.

Chicken Cordon Bleu Casserole

Ingredients: (per half meal)
1 Cup cooked chicken, cubed
1 Cup cooked ham, cubed
1 Cup Monterey jack cheese, shredded
1 can cream of chicken soup
1/2 Cup sour cream
1/3 Cup milk
1/4 t garlic salt
2/3 C rice
Bread crumbs for topping

Directions: Cook Rice. Heat soup, sour cream, milk and garlic. Layer in baking dish, 1/2 soup mixture on bottom, meat cheese and rice. Top wil 1/2 soup mixture and bread crumbs. Freeze.

Label: Bake at 350' for 60 minutes (frozen).
Uncover and bake an additional 15 minutes.

Jalapeno Chicken Enchiladas

(Not really as spicy as it sounds)

Preparation time: 20 minutes
Cooking time: 40 minutes

You Will Need
1 can (15 ounces each) tomato sauce, divided
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups (32 ounces) sour cream
2 jalapeño peppers, seeded and chopped*
1/2 teaspoon onion salt
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 1/2 cups (12 ounces) shredded cheddar cheese, divided
10 flour tortillas (8 inches)

What to Do
1. In greased 13 x 9 x 2-inch baking dishe, spread 1/2 cup of tomato sauce; set aside. In a large bowl, combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups cheese.
2. Spread about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishe. Top with remaining tomato sauce; sprinkle with the remaining cheese. Cover and bake casserole at 350°F for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month.

LABEL: Thaw in the refrigerator overnight. Sprinkle cheese on top. Bake, covered, at 350°F for 40-45 minutes or until edges are bubbly.

Baked Chicken Parmesan

Serves 8

8 egg whites
1 1/3 cup Italian-seasoned breadcrumbs
8 Tbsp reduced-fat Parmesan cheese, grated
8 portions chicken breasts

When ready to serve top with extra:
8 Tbsp reduced-fat Parmesan cheese, grated

In a pie tin, beat egg whites until slightly frothy. Then in another pie tin mix breadcrumbs and cheese. Dip breasts in egg whites and then into the breadcrumb mixture, coating both sides. Place on cookie sheet in freezer until frozen then transfer to freezer bags.

I think this could be grilled if you don't want to heat up your house.

Label: Baked Chicken Parmesan. Place frozen in pan coated w/ cooking spray. Cook 20 mins on each side. Serve with pasta & sauce or on salad.

Parmesan Cheese Label: Cheese for topping Baked Chicken Paremesan before serving.

Sweet Salsa Dump Chicken

Ingredients
1 (1 1/4 ounce) package taco seasoning mix
8 ounces apricot jam
12 ounces salsa

1 1/2 lbs chicken breats

Directions

• For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.


• Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).


• For freezing: Place all ingredients into a 1 Gallon freezer bag.

Label

• Take the bag out of the freezer the night before


• Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Pork Burritos

2 lbs Pork Tenderloin

1 Can Coke

1 Bottle LaVictoria Taco Sauce

1/2 Cup Brown Sugar

Combine all ingredients in Crock Pot. Cook on High for 4-5 hours.

Combine Pork, Lettuce and Cheese in Tortillas. Enjoy.

Veggie-Loaded Meatballs

1 lb Lean or Extra-Lean Hamburger
1 1/2 lbs Lean Ground turkey
2 eggs
4 large carrots, finely shredded
1 large potato, finely shredded
1 large onion, very finely chopped
1 rounded cup bread crumbs
1/2 C Worcestershire Sauce
1/3 C ketchup or chili sauce
1 T. seasoning salt
1 t. black pepper
1 T. parsley flakes
1 T. minced garlic
1 t. red pepper flakes (optional)

400 degree oven, appr. 30 mins.

(Put on sterile rubber gloves if you don't like getting your hands yucky)
Mix all ingredients together in a large bowl, squishing between your fingers, until everything is well incorporated. Meat mixture will be quite moist, but should still hold together. Form 1-1/2 to 2" diameter balls by rolling in the palms of your hands. Place close together on foil-lined baking sheet. Bake at 400 degrees for approximately 30 minutes or until meat thermometer inserted into meatball in the center of the pan registers safe for fresh turkey (180 degrees.)

Label: To thaw or warm, place in foil packet in warm oven (300 - 350 degrees) while you fix the rest of your dinner. If you're in a hurry, place freezer bag in microwave on medium power, turning frequently, until heated through. Remember to unzip one edge of the bag so it won't explode. [NOTE: not good in crock pots for extended periods. They dissolve.]

These meatballs are great served alone, (put toothpicks into the center to make it fun for your little ones to eat), or with marinara sauce over pasta, or with stroganoff sauce (1 can Campbells cream of mushroom soup, 1/2 C milk, 1/2 C sour cream) over egg noodles or mashed potatoes.

Note: To lower fat content, use 4 egg whites instead of two whole eggs. Use oatmeal instead of bread crumbs. Increase the amount of ground turkey and decrease the amount of beef. Use low or no-fat sour cream.

Beef Broccoli Pie

BEEF BROCCOLI PIE

2 lbs ground beef
1 chopped onion (med)
3 Tbls flour
1 beaten egg
8 oz softened cream cheese
1 1/2 tsp salt
pepper to taste
1/2 tsp garlic salt
2 pkgs Crescent rolls
10 oz. Pkg frozen broccoli
6-8 oz shredded Monterey Jack, Mozzarella or Cheddar Cheese

Brown ground beef with onions; drain off fat. Stir in flour, salt, garlic salt and pepper. Add milk and cream cheese; cook and stir till mixture is thickened and smooth. Add a moderate amount of hot mixture to beaten egg; return to mixture in skillet. Cook and stir over medium-heat for 1 to 2 minutes or until thick. Stir in well-drained, cooked broccoli.

Unroll one package of crescent rolls. On floured surface, lay dough down forming a 12 x 7-in rectangle. Seal edges and perforations together. Roll to a 12 inch square and fit into a 9 inch pie dish; trim the edges. Spoon meat mixture into shell.

Layer shredded cheese or sliced cheese so that it covers the meat mixture. Roll second package of crescent rolls into 12 inch square as before. Place over filling. Trim and seal edges with fork; cut slits for escape of steam. Brush top of pie with a little extra milk.

Bake in 350 degree oven for 40 minute If pastry browns too quickly, cover with foil for the last 20 minutes. Let stand for 10 minutes before serving.

Sloppy Joes

8 portions lean ground turkey/hamburger
1/2 tsp ground black pepper
1 red onion, chopped
2 can (8 oz) no-salt-added tomato sauce
1 cup ketchup
1/2 cup barbecue sauce
2 tsp chili powder
Dash of hot pepper sauce
8 buns

DIRECTIONS 1. in a large skillet, combine ground meat, black pepper and onion. Cook over medium heat, stirring occasionally, until the meat is no longer pink.2. Stir in tomato sauce, ketchup, barbecue sauce, chili powder and hot pepper sauce. Simmer for about 10 min over low heat, stirring occasionally, until mixture has thickened.3. Serve on a bun.

This is one of my family's favorites. Hope you enjoy!
Heather G.

Label: Thaw and warm. Lettuce makes a great addition to your Joe if you'd like.

Garlic Lime Chicken

8 chicken breasts marinated in:

1/2 cup Lime Juice
1/4 cup of cider vinegar
6 garlic cloves
2 T fresh or dried oregano
1T coriander
2t pepper
1t paprika
1/4 cup olive oil (or vegetable oil)

Mix all ingredients and marinade 8 hours or overnight. I will be giving this to you frozen. Thaw it out the day you cook and grill till no longer pink inside. (30 to 35 minutes 375 degrees) Remember meat keeps cooking 10 minutes after you take it off the grill, so don't overcook.
I love this with rice or pasta, or on top of a salad. It tasted great with a Caesar salad!
Melissa R.

Italian 4-Cheese & Sausage Lasagna

• 2 lbs Mild Italian Sausage, Turkey Sausage or Ground Beef
• 1 med sweet onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1/2 large Portabella mushroom, sliced & browned in butter*
• 1 tsp salt
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp pepper
• 1/2 tsp. fennel seed
• 1 carton (16 oz) cottage cheese
• 2/3 cup grated Parmesan cheese
• 1/4 cup shredded cheddar cheese
• 1 1/2 cups shredded mozzarella cheese
• 2 eggs
• 1 lb lasagna noodles, cooked & drained

In a skillet, cook meat until browned, then cook onions garlic and mushrooms until tender. Drain meat well. In a blender or food processor, blend tomatoes until smooth. Stir into meat mixture along with mushrooms, tomato paste and seasonings. Simmer 15 minutes. In a bowl, combine cottage cheese Parmesan, cheddar, 1/2 cup mozzarella and eggs. Spread 2 cups meat sauce in the bottom of an ungreased baking dish. Arrange half the noodles over sauce. spread cottage cheese mixture over noodles. Top with remaining noodles and meat sauce. Cover and bake at 350 degrees for 45 minutes. Uncover, sprinkle with remaining mozzarella. Return to the oven for 15 minutes longer or until cheese melts.

Label: Cook (frozen) covered at 350 degrees for 1 1/2 hours. Sprinkle with mozzarella and cook for another 15 minutes more.

*If your family would prefer this dish without the portabella mushroom, please call Patti by April 1st and let her know.

Chicken Cordon Bleu

4 -6 boneless skinless chicken breast
Dijon mustard
4-6 slices ham
4-6 slices swiss cheese
salt
pepper
1/2 cup evaporated milk
1 cup fine bread crumbs

Place chicken between two pieces of plastic wrap.
Pound until thin. Spread mustard on chicken.
Wrap ham and cheese and chicken together and
secure with toothpicks. Dip chicken in evap. milk
and then the bread crumbs. Sprinkle with salk and pepper.
Bake on greased baking sheet at 400 degrees for 10 mins.
Reduce heat to 350 degrees and bake an additional 25 mins.
Serve plain or with chicken gravy. 1 can cream of chicken
soup and 1/2 cup sour cream.

Label:
Thaw chicken on baking dish lined with foil and sprayed with Pam. Bake at 400 for 10 mins
then reduce heat to 350 and bake an additional 25 min.
REMOVE TOOTHPICKS!!!! Serve with chicken gravy.

Chicken Pot Pie

Recipe:
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup chicken broth
2/3 cup milk
2 cups boiled chicken
1 cup cubed potatoes
1/2 cup carrots
1/2 cup peas
one pilsbury pie crut

Directions:
Melt butter, blend in flour, onions, salt and pepper. Cook until smooth and bubbly. Add broth and milk and wisk until smooth. Add chicken and vegetables. Unroll pie crust and lay over the top. Vent crust. Bake at 425 degrees for 30-35 minutes.

Label:
Defrost then unroll pie crust and place over the top of tin. Vent the crust. Bake for 30-35 minutes at 425. Make sure the potatoes are cooked all the way.

Supply Pick-Up

Please pick-up the supplies you need at Docia's house Saturday March 28th from 8:30 - 9:30 am. If you cannot make it, please call Docia and set up a time with her.

Baked Beef and Bean Chimichangas

This healthier version of a chimichanga, but it's not skimping on taste!
Ingredients
1 lb Lean ground beef
1 cup Frozen bell pepper and onion stir-fry
1 cup Frozen corn niblets
1/4 cup Taco sauce
1 tsp Chili powder
1/2 tsp Garlic salt
1/2 tsp Cumin
1 (16 oz) can Refried beans
8 (8-inch) flour tortillas
2 cups finely shredded cheese
2 tbsp Butter, melted


Preparation
1. Cook ground beef in large skillet over medium-high heat for 2-3 minutes or until just browned, stirring frequently. Add bell pepper and onion stir-fry, corn; cook 4-6 minutes or until beef is thoroughly cooked and vegetables are crisp-tender, stirring occasionally. Drain.
2. Add taco sauce, chili powder, cumin, and garlic salt; mix well. Cook an additional 2 minutes.
3. Spread about 1/4 cup refried beans over each tortilla. Spoon ground beef mixture down center of each tortilla. Sprinkle with cheese. Fold sides of each tortilla toward center; fold up ends. Place, seam side down, in ungreased baking pan. Brush each filled tortilla with butter.
4. Freeze

Label
Thaw completely, bake at 350 for 30-35 minutes or until golden brown and heated through. Can be served with lettuce, tomatoes, sour cream, salsa or whatever condiments you like.

Hi Everyone!
Its fun to check the blog to see who's responded. I've received three checks so far for supplies. Thank you Julie Overfelt, Connie Fenley and Jennifre Ngatuvai. Welcome Wendy Olson! She has decided to become a "hot mom" too. Are you finding any recipes you want to try? I can't wait to see who posts the first recipe. Thanks Jennifer for the tip on cheese. Ladies feel free to add your own tips, hot buys, etc. Let me know if you have any questions. Please remember the $25 to Docia as soon as possible.

Cheese on sale

Smith's has cheese on sale until Tuesday. It is $4.99 for 32 oz. by the block or shredded. You can also price match this at Walmart.

Thanks to Docia

Thank you Docia and Annette for inviting me. I am looking forward to seeing how it will be to eat all of your fabulous recipes and all I have to do is make 10 of the same thing. Don't worry I will try to make it delicious too. I will post my recipe soon. I am mainly writing this to see how it works. Have a great day gals!

Hi everyone!

This is still a work in progress but at least it's up and running and you've all been invited. This means you can post to your hearts content. Remember our first exchange date is set for April 16th, at 7:30. Please have your recipe posted on the blog by April 1st. If you have questions you can refer to the paper I gave you at the first meeting, or you can post any question on the blog. I will check it frequently.
The most important item of business is the initial fee required to buy supplies. We are asking that you contribute $25. If you could please get that to me as soon as possible that would be great. I have bought the bags, foil, and wrap from Costco and Annette is going to pick up the tins soon. You can write a check to me, Docia, or cash is fine. Thanks for your courage to try something new. I hope it will meet our expectations.
Love, Docia