Cowboy Casserole

1 lb ground beef
1 onion chopped
1 15 oz. can baked beans
1 cup barbeque sauce
1 T brown sugar
1 Tube refrigerated biscuits
1 Cup shredded cheddar cheese

Directions:
Brown ground beef with onion. Remove from heat. Stir in beans, barbeque sauce, and brown sugar. Place in gallon freezer bag. Label and freeze.

To serve:
Thaw. Pour into round greased baking dish. Bake uncovered for 30 minutes @ 400. Cut refrigerated biscuits in half. Arrange like spokes around edge of baking dish, cut side down. Return to oven and bake 20 minutes. Top with cheese & bake 10 minutes more.

Chicken or Beef Enchiladas

2-3 cups cooked and shredded chicken, or 1 pound ground beef or turkey
1 large onion
3 garlic cloves
1 (29oz)can of enchilada sauce
2 (4-6oz) cans chilis, optional
1 cup sour cream
1 (15oz) can of olives, sliced
1-2 cups kidney or black beans, if desired
Cheddar cheese, grated
12 tortillas

Combine garlic and onions and fry in a little oil until golden brown. Add chicken, enchilada sauce, chilis, olives and just enough sour cream to make a creamy consistency. It will be runny, but that's okay. Add beans to make a complete protein. Allow to simmer for 10-15 minutes. Layer flat in a 13x9 pan (*or 2 8x8 pans), starting with a thin layer of sauce, tortilla, sauce, cheese, tortilla, etc. ending with a layer of cheese. Cover with tin foil, and bake at 350 for 30-35 minutes, or until heated through and cheese is melted. Allow to sit for 10-15 minutes otherwise it will be on the runny side.

Serve with a dollop of sour cream!

If freezing, just skip baking step until you decide to defrost it and cook it.

*Since the tortillas are round and you are placing them in a square dish, I just trimmed off the rounded edges to make a perfect square to fit just right in the 8x8 dish.


This dish can also be cooked in the crockpot:
Cook meat, onions and garlic in a large saucepan over medium heat until nicely browned. Add enchilada sauce, chilis, sour cream, olives, and beans and mix until well combined. Cover the bottom of your crockpot with a thin layer of sauce, followed by a layer of tortillas, another layer of sauce and then cheese, and repeat in that order until all your ingredients have been added (probably 3-4 layers). Finish with a layer of sauce and cheese. Turn your crockpot on low heat, cover, and allow to cook for 5-6 hours. Serve with dollo of sour cream!

POMEGRANITE DIP

Sorry I meant to post this after our November exchange but just kept forgetting. It's the awesome dip I mentioned you can make with pomegranites and it's very festive for Christmas.

Seeds from 2 pomegranites (seed them under cold water in a big bowl or sink)

2-3 tomatoes chopped (optional)

2 avacodos CHOPPED not smashed

2-3 green onion chopped

1 tsp coriander spice

1 tsp accent

1 tsp salt

1/4 - 1/2 tsp red pepper ( more if you like some heat)

Fresh Lime juice to taste

Mix carefully together and serve with the BIG Fritos chips or tortilla chips!

December Participants

Hey Ladies, here is the final count for December:

Crystal
Becca
Eva
Jamie
Michell

So make 5 meals..four to exchange and one for yourself. See you Dec 15th 7:30 at my home. Thanks! Crystal

December Exchange

Hi Ladies,

Eva had mentioned she was hosting the December exchange, but we have decided to switch, so I will be hosting this month! The date will be Thursday the 15th of December at 7:30pm. Please let us know if you will be able to come! Thanks! Crystal

Nov Chicken Pot Pie Recipe:)

Here is the recipe I used for the chicken pot pie for November.

Yield: 2 pot pies (6 to 8 servings each)
4 cups cubed cooked chicken (ham, shredded beef or turkey)
4 medium potatoes, peeled and diced
1 medium onion, chopped
1 cup butter or margarine
1 cup flour
2 1/2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon pepper
3 cups chicken broth
1½ cups milk
4 cups frozen veggies (I used the bag of frozen vegatables with carrots, peas and corn mixed together.)
1 box refrigerated Pillsbury pie crusts (there are 2 pie crusts in each box)

Boil potatoes in a large stockpot until tender. In another pot, boil cubed chicken for 8 minutes. Reduce heat, cover, and simmer vegetables for 8 to 10 minutes.
Drain vegetables and chicken and set aside. In a large skillet, sauté onion in butter until tender.

Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the chicken, potatoes, and vegetables. Remove from heat.

Fill pans shells with chicken mixture. Roll out pastry to fit top of pies. Cut 4 slits in pastry. Place over filling; seal and style the edges. Bake one pot pie at 425ºF for 35 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.

To freeze: After putting 4 slits in the top of the pie, wrap the pie completely with plastic wrap, then again with foil. Cook completely defrosted pie 425 degrees for 35-40 minutes, covering crust as needed with foil (making sure plastic wrapping is removed) to prevent over-cooked crust.

To serve frozen pie: Cover edges of frozen piecrust with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF and bake for 70 to 80 minutes longer, or until crust is golden brown.

Serve with chicken gravy over pie!!

Enjoy! Crystal

Tip on Jiffy Cornbread!

We had Becca's chili last night (SO yummy!) and I served it with the Jiffy cornbread. I've always had trouble with this kind of cornbread, it comes out too crumbly or dry. So last night I added 1/3 Cup of applesauce to the recipe and it made all the difference! It was moist, a bit sweeter and not crumbly!

Thought I'd pass it along! :)

December Exchange

Hello!

I am going to host the December exchange on Dec. 13 at my house. Not sure if I'll demo something, I'll think about it. :)

Please let me know who all is coming.

Thanks!

Eva

Chili

This is my mom's recipes and it's one of my favorites. I always crave it when fall weather hits.

Ingredients:
3 cans kidney beans
2 lrg. onions, chopped
2 green peppers, chopped
4lb ground beef or turkey
3 (15oz) cans crushed tomatoes
1/4 tsp paprika
3 cloves
1 bay leaf
2 Tbsp chili powder
1 tsp salt (optional)

Saute onions and peppers. Add meat and brown, drain fat. Combine all ingredients in a large pot and simmer for a few hours (3-4). Serves 8

Freezer meal instructions: thaw chili then reheat until warm. Great on baked potatoes or just in a bowl with corn bread on the side.

Mostaccioli Casserole

Recipe & Photo by: Taste of Home

Ingredients
*1 package (16 ounces) mostaccioli
*1 1/2 pounds ground beef
*1 1/4 cups chopped green pepper
*1 cup chopped onion
*1 jar (26 ounces) spaghetti sauce
*1 can (10 3/4 ounces) condensed cheddar cheese soup, undiluted
*1 1/2 teaspoons Italian seasoning
*3/4 teaspoon pepper
*2 cups (8 ounces) shredded park-skim mozzarella cheese, divided

Directions
*Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, sopu, Italian seasoning and pepper.
*Drain mostaccioli. Add mostaccioli and 1 1/2 cups cheese to beef mixture. Transfer to two greased pans. Sprinkle with remaining cheese.
*Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.

*TO USE FROZEN CASSEROLE: thaw in the refrigerator overnight. /Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 50-60 minutes or until heated through and cheese is melted.

Ham and Cheese Braid

1 FAMILY:
1 loaf Rhodes bread dough
¼ cup butter or margarine
½ envelope hidden valley ranch mix ( not generic):
3/4 lb. thinly sliced ham
1 1/2 cups shredded cheddar cheese
1 tsp poppy seeds

6 FAMILIES:
6 loaves Rhodes bread dough
1 ½ cups (3 cubes) butter or margarine
3 envelopes hidden valley ranch mix (not generic)
4 1/2 lbs. thinly sliced ham
9 cups shredded cheddar cheese
6 tsp. poppy seeds

TO PREPARE BEFORE FREEZING:
Roll bread dough out into a rectangular shape so its approx. 1/2 inch
thick. Combine margarine and ranch mix. Spread about 5 TBS of mixture on the rectangle. Layer ham and cheese down the center of the rectangle. Use a pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at the bottom, take each piece, cross and twist. Continue cris-crossing until your pizza is braided. Brush remaining butter/ranch mixture over top. Sprinkle with poppy seeds. Wrap loaf with plastic wrap and then foil.

TO PREPARE AFTER FREEZING: To thaw over night. Place in fridge as is if you wish to cook it on the foil. If you do not wish to cook it on the foil unwrap it and place on lightly greased baking sheet, cover with plastic wrap. Let thaw overnight. A couple of hours before you are ready to bake place it on the counter to continue to thaw and begin to rise. Bake at 350 for 25-30 minutes.

Note: White bread dough recommended.
If you bake it right on the foil there is no mess to clean up!

Found here: http://fabulesslyfrugal.com/2009/03/fabuless-freezer-cooking-ham-and-cheese.html

Meal question!

Hey ladies,

So I'm excited to come back for this month but I have a question for you all.... I'm having a hard time deciding what to make and I saw this post on Pinterest about crock pot freezer meals. Is that cheating if the meal isn't ready to eat in 1 hour (as most freezer meals are) or would y'all be cool having all the stuff for a crock pot meal handy in the freezer and all you'd have to do was dump it in and turn it on?

Here's the blog: http://mamaandbabylove.blogspot.com/2011/04/freezer-cooking-with-slow-cooker.html

Let me know what you think as it's coming up soon! Thanks!

~Eva

Updated Numbers

Okay, here is the final count on the October exchange:
Erin
Amy
Becca
Eva
Alisha

So make five meals. Four to exchange, one for yourself. Thanks! See you all Tuesday!

October Numbers

This is who I have for the exchange:
Erin
Amy
Becca

So make three meals...two to exchange and one for yourself. Let me know if this is not correct or if you still want to get in on the exchange.

For the demonstration part I thought about showing ways to cook butternut squash or sweet potatoes...or maybe just talking a little bit about vegetarian eating. I don't know. If you have a preference let me know, if not, I'll come up with something. Or if you'd rather not have anything, tell me that too. Seriously, I'm low in the cooking talents department.

October Exchange

Tuesday, October 11th
7:30 pm
Erin's house (17603 Sierra Creek Ln.)

I will demonstrate something. Probably. I'm not sure what yet. It's a surprise!

Please RSVP by Wednesday, October 5th to idahawg@gmail.com

Thanks!

Tips we learned tonight!

Here are a few tips we learned while at our exchange tonight:
*to cook beets, boil them like you would potatoes (for an hour or so depending on size), then the peeling comes right off!
*When making muffins or cakes, etc. flour your chocolate chips to avoid them all sinking to the bottom!
*For muffins, spray your paper cups with cooking spray (after its in the tin) and after the muffins bake, they will pop right out of the paper lining!
*Some good websites to find yummy recipes: Food and Wine Magagzine (online) and allrecipes.com

Also-- I am ordering more cookbooks for those who are interested in buying the ward cookbook from 2009. Currently, we have 20 orders, which will be $19.59each, but if we have 50 books ordered, the price will come down to $12.76. Basically, we just need about 15 more orders for the price to even out. So if any of y'all are interested, let me know:) They make good Christmas gifts.
Have a great day!

Curried Chicken Thighs with Buttery Croutons

Found at www.eatingwell.com

Ingredients
• 3 teaspoons canola oil, divided
• 8 boneless, skinless chicken thighs, trimmed
• 3/4 teaspoon salt, divided
• 1 large onion, sliced
• 2 tablespoons curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground pepper
• 6 tablespoons all-purpose flour
• 1 14-ounce can reduced-sodium chicken broth
• 1 cup low-fat milk
• 1 10-ounce bag frozen peas (2 cups)
• 1/4 cup low-fat mayonnaise
• 1 tablespoon lemon juice or cider vinegar
• 2 tablespoons unsalted butter
• 4 slices whole-wheat country bread, crusts removed, cut into 1-inch cubes

Preparation

Preheat oven to 400°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Sprinkle chicken with 1/2 teaspoon salt. Add half the chicken to the pan and cook until browned on both sides and just cooked through, 8 to 10 minutes total. Transfer to the prepared baking dish. Repeat with the remaining chicken.

Add the remaining 1 teaspoon oil and onion to the pan. Cook, stirring often, until softened and light brown, 4 to 5 minutes. Add curry powder, ginger, pepper and the remaining 1/4 teaspoon salt; cook for 1 minute. Sprinkle with flour and stir to coat. Add broth and milk. Bring to a simmer, stirring constantly, until thickened, about 2 minutes. Remove from the heat and stir in peas, mayonnaise and lemon juice (or vinegar). Pour the sauce over the chicken.

Wash and dry the pan. Melt butter in the pan over medium heat. Remove from the heat and stir in bread cubes. Toss to coat. Arrange the bread on top of the casserole.
Bake the casserole until it is bubbling and the croutons are golden brown, 35 to 40 minutes. Let stand for 10 minutes before serving.

Freezer Meal: Prepare through Step 4; cover and refrigerate for up to 1 day or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes, then bake at 400°F for about 1 hour.

Serve with rice.

Mustard-Oregano Chops

For 12 pork chops
Ingredients:
1/2c prepared mustard
1/4c red wine vinegar
1/4c lemon juice
1/4c vegetable oil
2Tbsp honey
3tsp dried oregano
3tsp minced garlic

Directions:
Whisk together ingredients and pour over chops. Seal and freeze.

To cook:
Thaw completely. Arrange chops in a greased broiler pan. Broil under high heat about 5'' from heat source. Turn frequently and baste for 15-18 min or until temperature 160F. Do not baste for last 5 min of cooking.
Or Grill.
Serve with rice and veggie/salad

Chocolate Beet Cupcakes

Chocolate Beet Cupcakes

Ingredients:
4-5 med beets (enough to make 1 1/2 cups of beet puree)
2 c flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 c cocoa powder
1/4 c veg oil
1/2 c applesauce
1/2 c packed brown sugar
1 c sugar
1 tsp vanilla extract
3 eggs
3/4 c mini chocolate chips
1 can cream cheese frosting

Place beats in a large glass microwave-safe bowl. Add 1/4 c water, and
cover with microwave-safe plastic wrap. Cook on high for 8-10 minutes
or until beets are tender. (I found potato button on my microwave
cooked it the fastest) Drain and let cool slightly. Once cool to the
touch, rub skins off the beets with paper towel and quarter them.
(This didn't work for me so good luck) Place them in blender or food
processor and puree until smooth; let cool to room temperature.

Preheat oven to 350
Line two 12-cup cupcake pans with paper liners and set aside.

In medium bowl, combine flour, baking soda, baking powder, salt and
cocoa powder; set aside.

In  a large bowl, using an electric mixer on medium speed, mix
together oil, applesauce, both sugars and vanilla until well combined.
Add eggs, one at a time, mixing well after each addition. Add beet
puree and mix until well combined. Gradually add flour mixture and
mix; fold in chocolate chips. Evenly divide batter among the prepared
cupcake pans and bake for 15-20 minutes until tooth pick comes out
clean. Let cupcakes cool in pan for 10 minutes. Turn cupcakes out onto
a cooling rack and let cool completely. Once cool, frost tops with
frosting and serve. Enjoy

Makes 24 cupcakes

Sloppy Joes

1 pound ground turkey
1/2 cup cooked cracked wheat*
2 cups ketchup
3 Tbsp sugar
3 Tbsp vinegar
2 tsp chili powder
2 tsp dry mustard
2 tsp Worcestershire sauce
cheese
Brown ground turkey on a skillet.
Add cooked cracked wheat. In a bowl, combine ketchup, sugar, vinegar, chili powder, dry mustard and worcestershire sauce. Mix well. Add to the ground turkey. Let simmer for 10-15 minutes.
Serve on toasted buns with a slice of cheese

*Cooked cracked wheat:
Crack wheat in your hand grinder.
In a saucepan, add 1 cup cracked wheat, 2 cups water, and a dash of salt. Bring it to a boil. Cover and cook on low heat for 10-20 minutes until tender. This will make 3 cups. Keep any extra cooked wheat in an airtight container or divide into portion sizes and freeze.

Food Storage Cookbook

Hey Ladies,

I was wondering if anyone else would be interested in purchasing this new e-cookbook. If we had multiple people who were interested, we would get a discounted price on each additional one we buy. Please let me know.

Thanks, Alisha

http://everydayfoodstorage.net/2011/08/24/the-every-day-bean-e-cookbook-is-h-e-r-e/food-storage-recipes

September Exchange

Ok ladies I don't know about you but I am dying with out my freezer meals. Now that the summer is drawing to a close I thought enough of us might be around for an exchange.

I'll host on Sept 20th at 7:00pm. (12226 Fall River Pass Ln) I can do a demo on making home- made baby food or chocolate cupcakes with a beet puree. Let me know your vote when you RSVP. Please RSVP by Sept 13th to moser.rebecca@gmail.com.
There are a lot of new move-in's to the ward feel free to invite some new faces. Can't wait.

Beefy Spanish Rice

1 pound ground beef
1 medium onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced

Place the above ingredients in a pan a cook until beef is cooked through.

In a separate frying pan melt 2 T. butter. Once melted add the rice and cook until brown (5mins)

Place the following ingredients in the pan with the beef mixture and let simmer for 30mins.
1 cup long grain rice

2 1/2 cups of beef broth
1 teaspoon salt
1 teaspoon chili powder
2 teaspoons sugar
1/4 teaspoon black pepper

This is a great meal by itself, but is always good in tortilla shells or as a side dish:-)!

Ranch Bean Chili

Photo by: Taste of Home

1 pound lean ground beef
3/4 cup chopped onion
1 medium green pepper, chopped
1 teaspoon minced garlic
1 orange pepper, chopped
1 yellow pepper, chopped
1 red pepper, chopped
2 cans (16 oz. each) kidney beans, rinsed and drained
1 can (16 oz) chili beans, undrained
1 can (14.5 oz.) diced tomatoes, undrained
1 can (11.5 oz) tomato juice
1 1/3 cups fresh or frozen corn
1 cup water
1 envelope ranch salad dressing mix

1. In a Dutch oven, cook the beef, onion and peppers over medium heat until meat is no longer pink, drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Serve the desired amount of chili. Cool remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months.

TO USE FROZEN CHILI: Thaw in the refrigerator. Place in a saucepan; heat through.

Taste of Home, pg. 68 Fall 2010 Edition

Parmesan Knots

Photo by: Taste of Home

1/2 cup canola oil
1/4 cup grated Parmesan cheese
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
dash of pepper
3 tubes (12 oz each) refrigerated buttermilk biscuits

1. In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
2. Cut each biscuit in half. Roll each portion into a 6 in. rope; tie in a loose knot. Place on greased baking sheets.
3. Bake at 400 degrees for 8-11 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.

TO USE FROZEN KNOTS: Reheat, unthawed at 350 degrees for 15-20 minutes.

pg. 72 Taste of Home, Fall 2010 Edition

Mexican-Style Pinto Beans

1 small bag of dry pinto beans (1 lb.)
bacon
sausage
cilantro
onion
small jar of salsa to taste
salt & pepper

Rinse bag of beans and soak overnight. Next day put in crockpot or slow cooker covered with water, almost to the top. Cover and cook on LOW heat 5 to 7 hours, until beans are tender. After about 5 hours, (when beans are tender) fry up desired amount of bacon, sausage onion, and cilantro until bacon and sausage is cooked through and onion is clear; drain well.
Add bacon, some bacon drippings, sausage & onions to beans. Add salsa to taste. Cover and cook about 1 to 2 more hours. This could be a main meal or served with Spanish Rice.

Cowboy Casserole

1 lb ground beef
1 onion chopped
1 15-0z can baked beans
1 cup barbeque sauce
2 T brown sugar

*1 Tube refrigerated biscuits
**1 Cup shredded cheddar cheese

Directions:
Brown ground beef with onion. Remove from heat. Stir in beans, barbeque sauce, and brown sugar. Place in gallon freezer bag. Label and freeze.

To serve:
Thaw. Pour into round greased baking dish. Bake uncovered for 30 minutes @ 400. Cut *refrigerated biscuits in half. Arrange like spokes around edge of baking dish, cut side down. Return to oven and bake 20 minutes. Top with **cheese & bake 10 minutes more.

April People - 2011

So far I have participating in this exchange:
- Mitzi
- Jamie
- Amy
- Alisha

So make 3 meals to exchange, or 4 if you want to keep one.
Let me know if I missed anyone that wanted to participate!
Thanks!

April Exchange Reminder

Let me know by WEDNESDAY the 20th if you want to do the exchange this month! Where: Jamie Smith's Home (12514 Fern Creek Trl) When: Tuesday - April 26th @ 7pm Demonstration: I will be doing a quick demo on making cake balls/pops. If you want to come for just the demo or to see how the freezer exchange works you can do that too. Just let me know if you are coming so I can plan! Thanks. Please RSVP: JamieB2003@hotmail.com

 

Smoothies

One of our recent favorite Shakes:
You can buy fresh or frozen fruits and veggies. If they are in season, they are generally cheaper, but if not I choose to buy it frozen.

What to buy:
1 frozen bag of:
blueberries
blackberries
Mixed fruit (strawberries, peaches, pineapple, cantaloupe & grapes)
spinach
western fiesta mix of veggies (broccoli, carrots, kidney beans, white beans, garbanzo beans, green beans & red bell pepper)

Kale (fresh)
yogurt (we have used peach or strawberry, but plain works just fine too since there are so many fruits)
banana
Orange juice
ziploc sandwich baggies

Now, this seems like a lot of things to pull out of the freezer everytime you want shake, so this is what I do:

When I get home from the store, I wash my kale, open all my bags, and put a small handful of each fruit/veggie in each ziploc bag. For the kale, I add one leaf to each bag (Keep the banana, OJ, & yogurt out of the bag until you are ready to make it fresh in the blender)
It usually makes about 7-8 bags. Then I put them all in a big freezer bag & label it "Add 1 banana, OJ & yougurt to taste"

When I am ready for a shake, all I have to do is add yogurt (about a cup--depending on your taste, drop my shake mix in the blender, add 1 banana, & a little orange juice. (Add more juice if you want it thinner, and less if you like it thick.) Marshall loves to drink his shake, and I like to put it in this little Munchkin cup so he can't spill it on the floor. Also, if you have kids that won't drink it because they can see the "green stuff" this may be a good way to introduce it, because you can't see it as well. Try it out, it may sound weird to have so many different veggies in your shake, but I honestly can't taste the veggies. Jared even likes this shake:)
Good luck and try some of your own experimenting!

April Exchange

April Exchange

Where: Jamie's House (12514 Fern Creek Trl)

When: Tuesday -April 26th @ 7pm

Demonstration: I'll be doing a demonstration on making cake balls & cake pops. So even if you don't want to do the exchange, come just for the demo and of course you can take some home, or just eat them!

Please RSVP: JamieB2003@hotmail.com

Enchilada Casserole

Photo and Recipe: Taste of Home Fall 2010 Issue, pg. 20

1 1/2 pounds ground beef
1 large onion, chopped ( I used about 1/2)
1 cup water
2 to 3 tablespoons chili powder (I used closer to 3)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 cups salsa, divided
10 flour tortillas, cut into 3/4 inch strips, divided
1 cup sour cream
2 cans whole kernel corn, drained
4 cups shredded mozzarella cheese (This was too much cheese for me. I probably used about 3 - 3 1/2 cups.)

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Place 1/4 cup salsa each in two greased 8 in square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa.
3. Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.
4. Cover and freeze one casserole for up to one month. Cover and bake second casserole at 350 degrees for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.

Serve with rice and beans!

TO USE FROZEN CASSEROLE:
Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.

March Exchange

Just a reminder the March exchange is on Tuesday at 7 p.m.

Here is who has RSVP-ed:

Jamie Smith
Mitzi Peterson
Rebecca Moser
Alisha Ashton

Make three meals to exchange (4 if you want one for yourself).

Please let me know if I am missing anyone. Thanks!

Alisha

March Exchange

Hey Ladies,

I know my February was packed and I didn't even think about doing an exchange this month. I thought if I plan the March exchange in advance maybe more people will be interested. So, let me know if you are interested in the March exchange.

Tuesday, March 22nd (this is the week after spring break)
7 p.m.
Ashton Home

-Alisha

Italian Meatball Subs

Meatball ingredients:
1lb lean ground beef
1c. italian bread crumbs
1/2c. shredded parmesan cheese
1 Tbsp fresh minced parsley (or 1 tsp dried)
1 garlic clove, minced
1/2c. milk
1 egg

Sauce ingredients:
1 (15oz) can tomato sauce
1 (29oz) can crushed italian tomatoes
1c. red pepper puree (~1 large pepper)
1/2c. shredded parmesan cheese
2 envelopes spaghetti sauce seasoning

To serve:
hogi buns
shredded mozzarella or provolone cheese

Combine meatball ingredients in a large bowl. Set aside. In another large bowl, combine the sauce ingredients and stir until well mixed. Pour about 1/3 of the sauce mixture in the bottom of a large slow cooker. Form the meatballs from the meat mixture and put them in a single layer in the sauce in the slow cooker. Add some sauce to cover the tops and sides of the meatballs. Add more meatballs and cover with more sauce. When all the meatballs are in the slow cooker, pour the rest of the sauce on and cover. Cook on low for 8 hours or high for 4 hours.

Freezer directions: After cooking, allow to cool. Pour into freezer bags. To serve, heat in a large saucepan. Serve on buns with shredded cheese on top. Include a bag of 1 1/2c. shredded cheese and package of buns.

Chicken and Bows

Photo by : TASTE OF HOME

Ingredients

• 1 package (16 ounces) bow tie pasta
• 2 pounds boneless skinless chicken breasts, cut into strips
• 1 cup chopped sweet red pepper
• 1/4 cup butter, cubed
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 cups frozen peas
• 1-1/2 cups 2% milk
• 1 teaspoon garlic powder
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup grated Parmesan cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink.
• Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat.
• Serve half of the mixture immediately. Cool remaining mixture; transfer to a freezer container. Cover and freeze for up to 3 months.
• To use frozen casserole: Thaw in the refrigerator overnight. Transfer to an ungreased shallow 3-qt. microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.

Exchange Jan 18th

Hello all,
Hope you had a great Christmas and New Year.
I'll host the exchange for January.
Plan on January 18th, 7pm @ Becca Moser's. (12226 Fall River Pass Ln.) I'll also be demonstrating a recipe using veggie purees. So come join us.

Let me know if you are interested in the meal exchange. Thanks!