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