January Exchange

I would be willing to host for January. How does this work for everyone?

Tuesday, January 12th
7:00 P.M.
Alisha Ashtons' home

Let me know if you want to do the exchange for January so we can get numbers of how many meals to make!

January Exchange

Is anyone willing to host in January? If not I'd be willing to host again.

Jamie had mentioned doing a frozen dessert exchange as well. Would you guys like to do this separate from a meal exchange or in collaboration with meals? We could do it in January or February. Feel free to give feedback.

Thanks everyone for your great participation.

Lasagna

Ingredients:
1 jar (28oz) spaghetti sauce
6 uncooked whole wheat lasagna noodles
1 container (15oz) cottage cheese
1lb hamburger
1c chopped raw vegetable (ie mushrooms, broccoli or bell pepper)
1 pkg (8oz) shredded low-fat mozzarella cheese

Directions:
Preheat oven to 375. Spray 11x7'' baking dish with non-stick cooking spray.
Spread 1/3 of spaghetti sauce on bottom of dish; arrange 3 noodles in a single layer over sauce. Top with another 1/3 of sauce, all of the cottage cheese, vegetables and 1/2 the mozzarella cheese. Then place remaining noodles in a single layer on top. Spread evenly with remaining sauce.

Cover dish with foil. Freeze for later or bake.
Bake until noodles are tender and mixture is hot and bubbly (~1hr). Uncover and sprinkle with remaining mozzarella cheese. Bake for 5 minutes more. Let stand 5 minutes before serving.

Cafe Rio Salad/ Tortilla Burritos

Sweet Pork

1 3-5 lb. Pork boneless pork loin recommended
1 cup salsa
½ cup brown sugar, packed

Mix salsa & brown sugar. Add pork. Cook in crock pot on low for 6-8 hours. Shred pork & place pork back in pot with juices. Freeze.

Cilantro Lime Rice

1 cup uncooked rice
1 tsp butter
1 clove garlic
1 tsp grated lime peel
½ tsp black pepper
3 cups chicken broth
2 Tbsp chopped cilantro

Toppings:
chopped lettuce
warm black beans
corn
salsa
shredded cheese
crushed tortilla chips
tortillas
sour cream
guacamole

Warm up pork, rice, black beans & tortillas. (I like to warm up my tortillas on the Foreman Grill). Pile on all your favorite toppings in tortilla (chopped lettuce,
corn, salsa, shredded cheese, crushed tortilla chips, guacamole, sour cream etc.)

Clarification

Just to clarify for everyone. The exchange was changed to Thur the 10th, 7:00pm due to the memorial service for Sister Long scheduled on Tues. evening.
Location: 12226 Fall River Pass Ln (my house)
Thanks. Sorry about the confusion.
~Becca

Count for December

Ok, for the meal exchange there are 6: Eva, Mitzi, Erin, Alisha, Jamie, Becca.

For the cookie exchange there are 4: Eva, Mitzi, Erin, & Jamie.
So everybody make 4 dozen of your favorite cookie. Plate them up by the dozen so they are easy to exchange. You'll go home with 3 dozen different cookies and keep a dozen of your own cookie. Such an easy way to get Christmas plates together.

Let me know if I missed anyone.

Dec Exchange

Erin pointed out that Maralayne Long's memorial is the night of the 8th. Would everyone interested still be able to make the exchange if we pushed it back to Thur the 10th?

December 8th Exchange

Hi, Just a reminder the meal exchange for this month is at my house (12226 Fall River Pass Ln) 7:00pm. If you are planning on participating in the meal exchange this month please let me know asap so I can get the numbers to everyone.



Also, since most of you were either traveling or unable to participate in the cookie exchange the RS just had I thought I'd open up our freezer meal exchange as a cookie exchange as well. I've asked Erin to let the rest of the RS know also that way you can get a bigger variety of cookies from the exchange. So let me know if you are interested in participating in the cookie exchange in addition to the freezer meal exchange. Please let me know by this Friday.
Thanks!

Hi all,
In response to the earlier post for nov/dec exchanges:
I think I would possibly interested in the nov. exchange, and for Dec I would also be interested in exchanging meals. I could host one of those dates if anyone is still interested in doing it these months.
Thanks
Mitzi

Exchanges for Nov/Dec

Just wondering what everyone's feelings are for the months of Nov/Dec?
Amy, Erin and I chatted at the last exchange and it sounded like most of us would be gone in November. Please comment and let us know if you are interested in a Nov exchange and if you would be willing to host. I'll leave it up to those who will be here if they want to exchange.

Dec 1st the RS is doing a cookie exchange. I did it last year and it was fantastic. Makes the stress of Christmas goodie plates so much less! So I encourage you all to participate. Let me know if anyone is interested in doing a meal exchange in Dec as well. I'd be happy to host this one but I just wanted to get a feel for who would be around to participate. I am thinking either 12/8 or 12/15. Let me know if you're interested.

THANKS SO MUCH to everyone who made some extra meals for us!! You are all very thoughtful!!
Marshall, Jared and I are doing very well. Jared and I are really enjoying being parents :) ...Very rewarding! We hope to see you all soon.
Thanks again for everything!
~Mitzi

You guys rock!

Awww...you guys are the best. Thanks so much for making some extra meals for us! I wish I would have known I'd still be prego right now, I could have done the meal exchange tonight. We will definitley be eating these meals over the next few weeks because I will not be cooking after tonight! :) Thanks again, you guys are so sweet!

Angela's Awesome Enchiladas

Ingredients
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups Cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Directions
• Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
• Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Notes: This makes about two 8x8 freezer meals. For a freezer meal, follow directions, without baking. Put in freezer. To eat: Thaw completely. Preheat oven to 350, bake until heated through...I'm guessing about 40 minutes.

Au Jus Sandwiches

Ingredients:
1.5lb London broil
1 pkg au jus gravy mix
1 pkg brown gravy mix
3 c water

Directions:
Trim fat off meat. Combine ingredients in crock-pot and cook on low for 3-4 hours. Slice meat and return to sauce. Serve on toasted buns.

Freezer meal instructions:
Thaw. Reheat on stove or in oven (covered). Spoon meat out into toasted buns. (Follow instructions on bun package for toasting). Use additional sauce for dipping. Good side dishes are corn and salad.

Note: for a different variation, sour cream can be added to the cooked meat and served on noodles.

Killer Spaghetti Sauce

Simmer together in a VERY LARGE pot:
2/3 c. olive oil
2 lg. onions chopped (or 1 Tbsp + 1 tsp onion powder)
2 cloves garlic chopped (or 2 tsp garlic powder)

Then STIR in:
5 (12 oz) cans of Pureed Tomatoes
8 (15 oz) cans Tomato Sauce

1 1/2 tsp garlic salt
1/2 tsp thyme
3/4 c. sugar
1 1/2 tsp basil
1 1/4 tsp black pepper
2 1/4 tsp oregano
1 1/2 tsp rosemary
1/2 tsp majoram
Dried Parsley to taste.

COOK for 45 Minutes.

Then ADD:
4 (6 oz.) cans tomato paste
2 lbs. browned hamburger
2 lbs. browned mile Italian sausage
1 lb link sausage (cooked) cut into bites
Can of olives chopped and can of muchrooms (optional)

SIMMER until ready to eat. - Makes about 8 Quarts.
Put leftovers in either quart size jars or ziplock bags and freeze.
Then just pull out when your in a hurry! Enjoy!

October Exchange

Hello All-

I will host the exchange for October. We will be meeting on Tuesday October 20th at 7:00pm. Let me know if that will work for you.

Thanks,

Amy

Host for October

Hi all!
We are in need of a host for the October exchange. If you are willing and able please post the date and time of the next exchange. Thanks!

Sweet Onion Pork Chops

See post from June 17th for recipe and freezer directions.

I know I'm repeating, but only one person was at that exchange, so I figured it doesn't count :)

Apricot Chicken

Ingredients:
2/3 c. apricot preserves (I always add just a bit more)
1/2 c. italian salad dressing
2 T. Dijon style mustard
4 chicken breasts (if you are going to freeze this you need fresh chicken, not frozen)

Mix first 3 ingredients together. Pour over chicken in freezer bag. Freeze.

Thaw in fridge. Cook at 400 degrees for 50-60 minutes. Serve with rice and veggies.

Chili Manicotti

Four-Bean Taco Chili

2 lbs. ground beef
3 cups tomato juice
1 16 oz jar salsa
1 can kidney beans rinsed and drained
1 can great northern beans rinsed and drained
1 can butter beans rinsed and drained
1 can black beans rinsed and drained
1 8 oz tomato sauce
1 6 oz. tomato paste
1 4 oz chopped green chilies
1 envelope taco seasoning
In a dutch oven cook beef until no longer pink. Stir in remaining ingredients. Bring to a boil. reduce heat; simmer uncovered for 15 minutes. Yields 12 cups. Can be frozen to be used in Chili manicotti recipe.

Chili Manicotti

10 uncooked manicotti shells
1 cups mozzarella cheese
1 15 oz ricotta cheese
1/4 cup shredded parmesan cheese
1 egg slightly beaten
3 cups of thawed four bean chili
1 14 oz jar meatless spaghetti sauce
Cook manicotti. In a large bowl combine 1 cup mozzarella, ricotta, parmesan and egg. set aside. Combine chili and spaghetti sauce. Pour half into greased 13x9 baking dish.
Rinse and drain manicotti. stuff with cheese. Place over sauce. Top with remaining sauce; sprinkle with remaining cheese. bake uncovered 350 for 40-45 minutes.

Count for Sept Exchange

Hi ladies,
The exchange is coming up next week on the 15th at 7pm at my house (17603 Sierra Creek Ln).

Here is who I have as coming:
-Mitzi
-Alisha
-Erin

So make two meals to exchange, and an extra if you want one for yourself. See you Tuesday!

September Exchange

Did we ever get someone to host the September exchange? If not, then I'll do it. I'm thinking Tuesday, September 15th at 7pm at my house. Let me know if someone did already volunteer -- I'll do October if that is the case.

Let me know in the next 10 days or so if you can make it!

Thanks,
Erin

Mim's Mexican Chicken

Ingredients:

1 package corn totillas (about 12 count)
2 cups cooked chicken (crock pot works great)
12 oz. cheddar cheese, grated
1 can cream of cicken soup, condensed
1 can cheddar cheese soup, condensed
1 cup tomotatoes with green chilis such as Ro-Tel (I just used the full can)
1 1/4 cup milk
1 onion, chopped

Directions:

Chop cooled, cooked chicken. Tear tortillas into 1 inch wide strips.

In a large baking dish (or 2 little ones) alternate layers of tortillas, chicken and cheese (reserve 1/2 cup of cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese.

Cover with aluminum foil. Freeze.

To prepare:

Thaw. Bake covered at 350 degrees until hot (about 30 min.). Remove foil and bake an additional 10 minutes to melt cheese.

Allow to stand 5 to 10 minutes, then cut with spatula and serve.

My family loves to eat it with tortilla chips (Tostitos) and scoop it up, but it is excellent alone too!

100th Post! and Chicken Pot Pie

1 pkg of 2 ready made pie crusts
1 can cream of chicken soup
2 cans mixed veggies
1-2 C cooked chicken- cut into pieces
1/2 soup can of milk
salt/pepper to taste

Preheat oven to 425. Grease pie plate, place one pie crust in pie plate and form to plate and then set aside. In bowl mix soup, veggies, chicken, milk, salt, and pepper and then pour into pie shell. Top with 2nd pie shell, seal and flute edges. Brush top with egg mixture (1 beaten egg w/ 1 tsp water). Pierce top crust several times and cover edges of crust with aluminum foil to prevent burning.
Bake 40-50 minutes and let cool 5-10 mins before serving.

**recipe from Joy Kirkham

--I made a few modifications: I don't brush the top with the egg mixture (I don't like the stuff it leaves on top, but then I'm not a pie expert either). I also use just one large can of mixed veggies instead of two smaller ones and I added parsley to the recipe.

--For freezing: Freeze the inner part of the pie separately. Put in fridge the night before to thaw completely and do the rest as directed.

Chicken Parmigiana

Makes 3 Entrees, 4 Servings Each

6 lbs Boneless Skinless Chicken Half-Breasts
1 c. flour
4 eggs, lightly beaten
2 cups dry bread crumbs
12 slices mozzarella cheese
6 cups Basic Red Sauce (or Prego Traditional Sauce)

1 - Rinse and trim chicken as desired. Lay out three shallow dishes. Measure the flour into one, eggs into another, and breadcrumbs into the third.

2- Slightly flatten the chicken by laying each piece, smooth side down, on your cutting board, and using the palm of your hand to press down on the thickest part of the chicken (or beat to death with something). Take one piece of chicken, coat with flour, dip in egg, and then coat with breadcrumbs. Repeat with remaining chicken pieces. Place coated chicken in one layer on a rimmed baking sheet.

3 - When all chicken is coated, place in the freezer for 1 hour. Discard remaining flour,egg, and breadcrumbs.

4 - Into each 1 quart freezer bag, measure 2 cups red sauce (thats if you made your red sauce). Seal.

5 - Divide cheese into three portions of 4 slices each; wrap in plastic wrap. Divide frozen chicken evenly among the 1-gallon freezer bags. Place on bag sauce and one packet of cheese into each bag of chicken.

6 - Seal and freeze.

To Cook One Entree:
1 - Completely thaw one entree in the refrigerator.
2 - Preheat the oven to 375
3 - Place chicken in a greased baking dish. Bake, uncovered for 20 minutes. Pour red sauce evenly over each piece of chicken and continue baking for 10 minutes longer, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170. Place a slice of cheese on top of each piece of chicken and bake until melted.

Cranberry Chicken

Ingredients:
6 boneless, skinless chicken halves
2 envelopes dried onion soup
1 16oz can whole berry cranberry sauce

Mix onion soup and cranberry sauce together. Pour over chicken breast. Freeze in gallon freezer bag.

Cooking Directions:
Thaw. Place chicken and sauce in a greased baking pan. Cover with foil. Bake for 25 minutes at 350. Uncover, bake for 15 more minutes or until done. Serve with sweet potatoes and salad.

Meal-In-One Potatoes

Meal-In-One Potatoes

½ pound ground turkey
½ cup finely chopped onion
1 tsp minced garlic
1 15-oz. Can red kidney beans, drained
1 15-oz. Can tomatoes, diced, not drained
1 8-oz. Can tomato sauce
½ cup chile sauce
1 tsp dried oregano leaves
¼ tsp salt
4 medium baked potatoes

In a medium skillet, cook ground turkey, onion and garlic until turkey is browned, about 10 to 15 minutes; add remaining ingredients except potatoes. Bring to a boil; reduce heat. Simmer 5 minutes. Cool & freeze in a 1-qt bag.
To serve, thaw filling. Wash and prick potatoes and bake in a preheated 400 degree oven for 1 hour or until done. Heat filling. Split tops of baked potatoes lengthwise and fluff pulp with a fork. Top each potato with filling.

Once-A-Month Cooking by Mimi Wilson & Mary Beth Lagerborg, pg 101

August Exchange Next Week!

For August I have 5 people:
- Mitzi
- Becca
- Alisha
- Erin
- Jamie
Let me know if I am missing anyone or if anyone else is interested in participating! See you next week at my house!

12514 Fern Creek Trail at 7:00pm

August Exchange

I can host the August Freezer Meal exchange at my house.
It will be Tuesday, August 11th at 7:00 pm.
Let me know if I can count you in :)
See you there!

Jamie Smith
12514 Fern Creek Trail
(281) 973-9089
JamieB2003@hotmail.com

Needed: Host for August

Anyone available and willing to host for August? If so please list when and where. Thanks!

Pot Roast

(for 1 recipe, which makes 12 servings...and I believe she cut that in half for each family)

Ingredients:-3 lb. chuck roast
-1 pkg. onion soup mix
-1/2 c. water
-baby carrots
Assembly Directions:-Heat frying pan until a drop of water sprinkled on it "dances." :-) Sear roast in hot frying pan for 3-4 minutes until nicely browned. Repeat on other side. Place roast in covered baker or slow cooker with onion soup mix and 1/2 c. water (and carrots). Bake at 325 degrees for 3 hours or more. Cool and slice.

Freezing and Cooking Directions:-Place in labeled freezer bag, seal and freeze. Reheat to serve.

Update

Alisha said she is in for this one. So bring 3 meals to exchange.

July

So far Mitzi, Amy, and I are the only ones for the July exchange. Please let me know asap if you are interested. Also, do you guys mind making a meal for Alisha again this month?

July Exchange

I can host the July exchange at my house (12226 Fall River Pass Ln) on Tuesday July 14th at 7:00. Please let me know if you are interested in participating.
Thanks,
Becca M

Host for July Exchange

Hello Ladies!

We are in need of a lovely host for the July exchange...and a date. If anyone is willing to volunteer to provide us with both of these things, please post expeditiously. Thank you!

Sweet Onion Pork Chops

8 boneless pork loin chops (3/4 inch thick)
2 Tbsp. canola oil
1/2 cup brown sugar, packed
1/2 cup chooped sweet onion
1/2 cup ketchup
1/2 cup BBQ sauce
1/2 cup French salad dressing
1/2 cup honey

Heat oil in large skillet and brown pork chops on both sides. In a small bowl combine sugar, onion, ketchup, BBQ sauce, dressing and honey. Stir well. Pour sauce over pork chops, then bring to a boil. Once boiling, reduce heat to simmer, cover skillet and simmer for 12-14 minutes, or until meat is cooked through and tender. If freezing: cool completely. Place in freezer bags. Thaw in refrigerator over night. Heat skillet and add pork chops and sauce. Bring to a boil, then cover and simmer 5-8 minutes, or until portk chops are heated through.

**recipe found on mysisterscucina.blogspot.com

June Exchange Final Count

Okay, here's the final count:

Erin Bailey
Amy Smith
Carrie Wells

So ladies, make three meals (if you want one for yourself) and bring two to exchange.
Also, we talked about bringing meals to Alisha Ashton since she has been on bed rest, so if you want to bring an extra for her then you can...she'll be out of town at the time so I'll save them in my freezer and take them to her when they get back from Florida.

See you Wednesday!

Ward Cookbook

FYI Alisha was good enough to enter all our recipes to date from the blog into the ward cookbook. Since we do not have a freezer meal section of the book all the recipes that work as freezer meals have that noted in the comments of the recipe. Be sure to check out the site and add any other good recipes you have.
www.gatebook.com username: txcooking password: mormon

Change to June Exchange

Hey guys,
Sorry, I also forgot that I need to change the time of the exchange to 8pm. Luke has a class that night and I won't be home until later. Amy, let me know if this is a problem since you already said you could come. Thanks!

June Exchange Count

Hey everybody!
I have only had a couple people respond for the June exchange. If you could all let me know in the next few days if you are going to be able to come that would be really helpful.

So far this is who is coming:

Erin Bailey
Amy Smith

And I've also had Mitzi and Kimberly let me know they can't make it.

I'll update with the final count at the end of this week. Thanks!

some freezer meal book ideas...

Hi All,
Just FYI
I was at the library the other day and found some books on freezer meals. I found a lot of new recipes, (which I am in need of I thought some of you may find it useful too, so here are the books I found useful if you need some ideas...:
Once-A-Month Cooking by Mimi Wilson & Mary Beth Lagerborg
Frozen Assets "Lite & Easy" Cook for a Day, Eat for a Month by Deborah Taylor Hough
The Best Freezer Cookbook by Jan Main
Good Luck!
~Mitzi

June Exchange Date

Hi all,
The June exchange date will be Wednesday, June 17th @ 7pm at Erin Bailey's house. You can email or call to RSVP. Hope to see you all there!
Erin

Porcupine Beefballs

Beefballs

1 lb ground beef
1/2 C uncooked rice
1/4 C minced onion
1 tsp salt
1/8 tsp pepper

Quick Tomato Sauce

2 Tbls margarine
1/4 C chopped celery
1/4 C chopped green pepper
2 Tbls chopped onion
1 can (10 1/2 oz) tomato soup
2/3 C water
2 Tbls lemon juice
1 tsp worcestershire sauce
2 tsp brown sugar
1 tsp dry mustard
1 tsp salt

Sauce: Cook margarine, celery, pepper, onions in skillet until tender. Add remaining ingredients and simmer 5 minutes.

Beefballs: Mix beefball ingredients and shape into balls. Place in greased 8x8 baking dish. Pour Quick Tomato Sauce over balls. Cover with foil and bake @ 350 F for 1 hour or until rice is tender when pressed.

Freezer version: Do everything as directed, but freeze before cooking. On cooking day, thaw completely. Cook covered @ 350 F for 1 hour or until rice is tender. Make sure beefballs are cooked completely through before eating.

Easy Orange Chicken

Ingredients:
4 boneless chicken breasts
2 TBS brown sugar
2 TBS soy sauce
3 TBS orange juice conentrate (thawed)
2 teaspoons garlic
1 teaspoon ginger
Coarse salt & Pepper to taste

Freezer Instructions: Prop open a one gallon freezer bag. Add the brown sugar, soy sauce, orange juice, garlic, ginger, salt and pepper to the freezer bag, and mix using your hand on the outside of the bag until all ingredients are well blended. Add the chicken breasts to the bag, and turn inside the bag to coat with marinade. Squeeze excess air out of the bag, seal, and label the bag with a Sharpie. Lie bag flat in freezer. Freeze.

Cooking Instructions: Thaw. Preheat oven to 375 degrees. Coat a baking dish with light cooking spray. Remove chicken from freezer bag, and DO NOT discard the bag & remaining marinade. Place chicken in baking dish, and place in the oven for roasting for 25 minutes. Baste occassionally with the remaining marinade. Once the chicken is cooked through, turn the oven to broil and broil the chicken for a minute or so, until it is nice and brown on top.

Serving Suggestions: Jasmine Rice and Garden Salad with ginger dressing.

Rosemary Lemon Chicken

Rosemary Lemon Chicken

4 large chicken breasts

3 medium lemons

3 long sprigs fresh rosemary

6 table spoons olive oil

1 red onion sliced

salt

Put chicken and olive oil into a large freezer bag. (for freezer meal I just put it into the freezer pan)

cut in half and squeeze one lemon's juice into bag

slice remaining lemons into wedges and put into bag

break up the Rosemary sprigs and put them in bag.

add in sliced red onion

Let chicken marinate for at least a few hours or up to a few days. (for freezer meal I just covered with tin foil and froze it.)

Cooking Instructions:

(If frozen thaw completely and don't worry about transferring it to a different pan, just cook it in the pan it is already in)

Bake at 450 degrees for 45 minutes. Serve with rice or potatoes and veggies.

May Exchange

Alright, I was able to finally get a head count and there will be 6 of us this month. So you will need to bring 5 meals for the exchange, if you want one for yourself you will need to make 6. This is who I have participating:

Mitzi Peterson

Becca Moser

Erin Bailey

Jamie Smith

Alisha Ashton

Amy Smith

We'll see you at my place Tuesday May 19th at 7:00pm. I will have a yummy treat so come hungry for it!!! See ya then!

May Exchange

Hello Cooks-

The exchange for May will be at my house. We will be meeting on Tuesday May 19 at 7:00pm. Please let me know if your planning on attending and I will post how many meals to make ASAP. Just email or call me.

Thanks,

Amy

April 16 count

I have heard back from the following people for the April Exchange:

Kimberly Oldham
Alisha Ashton
Rebecca Moser
Mitzi Peterson

So please make & bring 3 meals (4 if you want one for yourself) to the exchange.
If there is anyone I have missed please let me know ASAP so I can add you to the list!
See ya at 7 PM next week!
Thanks
Mitzi

April Exchange Count

Just a reminder about the April Freezer Meal Exchange April 16. If you have not RSVP-ed please let me know if you would like to participate.
So far we have:

Alisha Ashton
Kimberly Oldham
Mitzi Peterson

Thanks!

April Exchange

Hello Cooks,
For the April exchange, I thought we could have it on
Thursday April 16 at 7 pm.
17251 Pecos Park Lane.
Please let me know if you plan to attend!
See you then,
Mitzi

Chicken "Pillows"

Chicken "Pillows"
-----------------

4 chicken breasts
2 Tbsp. butter or margarine
1/2 medium onion
2 stalks celery
1 green pepper
8 oz. cream cheese
2 pkg. Crescent Rolls
bread crumbs (or stuffing mix crushed)
1 cube butter or margarine (melted)

Cook chicken (any method), dice (I shreaded mine). Saute till soft: 2 tbsp. butter, onion, celery and green pepper. Add and mix well: cream cheese and chicken. Unroll crescent rolls leaving two rolls together so you have a rectangle. Put a large spoonful or two of the chicken mixture into the crescent rolls. Fold over and pinch ends together to seal. Dip the "pillow" into melted butter and then roll into bread crumbs. Bake at 350 for about 18 min.

Cool completely then freeze.

Thaw completely. Reheat in oven 350 for 10-15 minutes or until completely warmed through. Serve with mashed potatoes and gravy!

Thanks and Sorry!

Thank you all for waiting.  I really am sorry!  I do owe you all a nice treat.  The meals look yummy!  I am excited to eat them.

SORRY!

Erin brought it to my attention, but it's only 6 meals to make (I was counting myself as I counted through the RSVP list.)

So make 6 meals, 7 if you want one for yourself.

Thanks Erin!

Eva

See you guys tomorrow!

March Exchange UPDATED!

Hey Ladies!

So for the March 17 exchange:

Please make 6 meals to exchange (7 if you want to make one for yourself).

So far R.S.V.P.s include:
- Alisha Ashton
- Amy Smith
- Becca Moser
- Mitzi Peterson
- Eva Armendariz
- Jamie Smith
- Erin Bailey

Can't wait to see you there!

Mexican Soup & Salsa

My computer is finally up and running. Anyways, here are the recipes to the Soup and Salsa I made! Enjoy!

YUMMY MEXICAN SOUP

2 cans Rotel Tomatoes OR Diced Tomatoes (less spicy)
1 can Black Beans
1 can Chicken Broth
1 Can Corn
1 Large can chicken with Rice Soup
1 Can Ranch Style Beans
Cilantro
2-3 Chicken Breasts – marinated in Italian dressing (optional) – stir fried/or boiled – added last

Thaw - Heat and Serve! This is one of my favorite soups!


EASY SALSA - I love Salsa, a big weakness of mine!

1 (28 oz) can of diced tomatoes
1-2 jalapenos, seeded
½ medium onion
½ bunch chopped cilantro
¾ tsp. salt
¾ tsp. sugar
¼ tsp. pepper
¼ tsp. garlic powder
¼ tsp. ground cumin
2-3 drops liquid smoke (optional)

Put everything in a blender and mix.
Taste and adjust as needed.

Note: I used 1 ½ jalapenos and it gives a kick, but not too hot. This salsa is great with chips. We buy the Tia Rosa Mega Thin chips.

Salsa - Thaw and serve!!!

Black Bean Soup

Sorry it took so long. I made a mild version because I don't like really spicy stuff and I didn't know how everyone else would feel about extra spice. If you like stuff hot you can really amp up the heat in this recipe.

3/4-1 lb. ground beef (I actually used ground turkey to try and make it healthier)
1/2 med onion chopped (I used a few dashes of dried onion from food storage)
1 can (15 1/2 oz) corn or fiesta corn if you like it really spicy
1 can (15 oz) black beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes with zesty mild green chilies (regular ones work fine)
1 can Campbells Cheddar Cheese Soup
1 can (10 oz) red enchilada sauce (I used HEB's mild version)


In large skillet cook beef and onion until brown. Drain fat and then transfer to crockpot. Add to crockpot corn, black beans, undrained tomatoes, soup, and enchilada sauce. Cook covered on low for 6-8 hours or high 3-4 hours. Stir soup and serve. Dallop with sour cream if desired. Great with corn bread or tortilla chips.

(Erin's version: add all ingredients except the beef to a large pot and let it cook on med-high. In the meantime, brown the beef and then drain. Add beef to pot. Let it simmer for 10 minutes-ish...serve and enjoy!)

Apology

Hey, just wanted to apologize if some of you got emailed a blog post...meant to post that on my personal blog, not the cooking blog. Yeah, I'm an idiot.

Next Exchange: March 17 @ 7 p.m.

Hey, for some reason I can't find the link to change the exchange date (on the right of the home page).

Anyway, I wanted to get something up so you guys can plan ahead.

I was thinking Tuesday, March 17 at 7 p.m. at my house. Please comment on this to R.S.V.P.

Thanks,

Eva
713-855-8295
12714 Cedar Grove Court

Cheesy Ham & Potatoes

(Dinner Is Ready page 217)

1 24-ounce bag frozen shredded hash browns
1/2 cup minced onion
2 10.75-ounce cans fat free cream of celery soup
1 8-ounce package fat free cream cheese
1/2 c cauliflower, pureed
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups cubed ham
1/4 t pepper
1/2 cup corn flakes

Soften cream cheese and cream together with soup and cauliflower. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place into 9x13 pan, label and freeze.
To serve: Thaw. Bake covered for 1 hour at 350°. Uncover and top with shredded Cheddar cheese and corn flakes. Return to oven until cheese is melted.

Grandma Alta's Easy Soup

Grandma Alta's Easy Soup

2 can bean & bacon soup
2 cans vegetable soup
2 cans water
1 tsp chili powder
1- 8oz. can tomato sauce
1 lb. ground hamburger (or ground turkey)
chopped onion

Brown the ground turkey, then add chopped onion. Add all other ingredients and heat on stove in a big pot. Serve soup hot, with rolls. YUM!

Last-Minute Lasagna Recipe

This recipe is a great one from the Real Simple Meals Made Easy cook book. The book has a great freezer meal section too, I just checked it out from the library. This is the meal I'm making for the Feb. 17 exchange, I've altered it to make the 8x8's by just making a little over half a recipe for each one. See you ladies tomorrow!


Last-Minute Lasagna
1 24- or 26-ounce jar pasta sauce
2 18-20-ounce refrigerated large cheese ravioli
1 10-ounce box frozen chopped spinach, thawed and excess water squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (2 ounces) grated Parmesan

Heat oven to 375° F.

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

Yield: Makes 6 servings

NUTRITION PER SERVING
CALORIES 385(40% from fat); FAT 17g (sat 8g); CHOLESTEROL 56mg; CALCIUM 507mg; CARBOHYDRATE 35g; SODIUM 1183mg; PROTEIN 22mg; FIBER 4g; IRON 3mg

Real Simple, MARCH 2002 Fake It, Don't Make It

Here's a link to 6 Real Simple freezer meal recipes: http://www.realsimple.com/realsimple/content/0,21770,1700376,00.html

Count for Feb Exchange

These are the people who have RSVP for the Feb exchange: Jamie, Eva, Mitzi, Rebecca M, Erin.
Please let me know if I have missed anyone. Everyone requested one 8x8 dish. Also, Kimberly had her baby so those who are willing if you could make an extra for her that would be great. So that is 5 8x8 dishes you need to bring to the exchange.
Thanks!

Monica

I just wanted to let you know that I have enjoyed my short time doing the swap with all of you... but recently I have had some complications with my pregnancy and will no longer be able to participate. Thanks for everything and enjoy your swaps!

Feb Exchange

I've talked with a few of you about how we can better meet the needs of the larger families. The suggestion was made that instead of having them exchange 9x13 we would just make 2 8x8 for those who desired larger amounts. In return those who would receive 2 8x8 would be making 2 8x8 for everyone exchanging. That way larger families are still getting a good amount of meals from the exchange. Let me know if there are any objections to this or other solutions.

I will be hosting the next exchange (Feb 17 @ 7:30pm). Please let me know if you are interested in participating and if you wish to get 1 8x8 or 2 8x8 dishes. Thanks!
~Becca M

Taco Casserole

2 cans of chili
1 can of cr of chk soup
1 lb ground beef, browned
2 c shredded cheese, divided
1 can corn
1 bag of fritos

mix all ingredients in 9x13 pan except fritos and 1 c cheese, top with fritos and bake at 350 for 30 minutes. Top with remaining 1 c cheese and bake until melted. Enjoy!

Another great recipe from "Girlfriends on the Go" cookbook.

It has been fun-but it is time for me to go-have fun cooking ladies. If you ever want a recipe just shoot me an email!

amanda

Dirty Rice/Stuffed Peppers

This is one of my family's favorites and is one of the items prepared at my parent's Christmas Eve party (you're all invited BTW!) athough mine never turns out exactly like my mom's (go figure) but it's delicious!

1 1/2 lbs Ground beef or turkey
1 1/2 cups chopped yellow onion
3/4 cup chopped green onion
3/4 cup chopped celery
3/4 cup chopped green onions
1 tsp chopped parsley or 1 1/2 tsp parsley flakes
1 tsp chopped garlic (1 clove)
1 Tbs Cajun seaoning or salt and pepper to taste
3-5 cups cooked white rice

Brown meat in large skillet, drain fat except for 2 Tbs, if using ground turkey you may have to add some vegetable oil. Add remaining ingredients except for cooked rice and 1/2 cup water, cover and cook on medium-high until veggies are wilted. Uncover and cook until mixture sticks to bottom of pot, stir frequently so you don't burn but you want it to stick and get a nice brown crust on the bottom. Add enough water to deglaze the pot, make sure you scrub up all the good stuff. Cook down again until it sticks again, deglaze. Cook down one more time, this time add only enough water to deglaze the pan and form a sticky mixture. Freeze this mixture for use later. Thaw and heat in pan or microwave if you want for use then add hot cooked rice (you CAN use brown rice, but it works much better with white) and mix well. Add more for a main dish, add less for stuffed bell peppers:

For stuffed peppers cut the tops off half an inch below the stem of 6 large or possibly 8 medium sized peppers, take all the seeds and veins out. Stuff the peppers with the rice mixture and replace the tops, arrange peppers in a dish with 1 inch of water, cover tightly and bake in 350 degree oven for 45 minutes or until peppers are tender. You may have some rice mixture left over, but I always pack them really tight :-)

Grill Cheese

I made Amanda's Garden Minestrone Soup for the exchange tonight. You can refer to her previous post for the recipe.
We had ours last night and I served it with a variation of grill cheese. It's a recipe from Deceptively Delicious by Jessica Seinfeld. For those who are unfamiliar with the book it contains recipes that are altered in order to increase you veggie/fruit consumption. Anyway, the sandwiches were tasty (even Steve and Evan liked them) so I thought I'd post the recipe for you all.

1/2 c shredded reduced-fat Cheddar cheese
1/2 c sweet potato or butternut squash puree (cut veg in half lengthwise,
microwave until cooked (I used potato button on my microwave),
let cool slightly then scoop out innards into blender and puree)
1 tbsp trans-fat-free soft tub margarine spread
(I used Land O Lakes light butter spread)
4 slices of whole wheat bread
Nonstick cooking spray
1 tsp olive oil

In a med bowl, mix cheese, veg puree, margarine.
Spread onto two slices of bread and then top with remaining slices.
Coat a large nonstick skillet with cooking spray and set over med heat. When the skillet is hot add the oil. Put the sandwiches in the pan and spray the tops with cooking spray.
Cook 4-5 min per side, until the bread is crisp and the filling is melted.
Enjoy!

Extra meal

I have gotten word that the DiVall family could really use some freezer meals. If anyone is interested in making an extra please bring it to your exchange. I'll collect them and get them over to the DiValls.
I know we usually just do this for other women in the group, but I thought this was a good exception to the rule. Don't feel obligated. Thanks!

A bit confused,,,, (this is Eva btw) :)

Hey everyone!
Thanks for letting me join the group! I'm excited about trying this out.

I'm a bit confused about how many meals to make, because there are two different paragraphs for the 8x8 group and I'm not sure whether to make meals for the few people in my paragraph or for everyone in both 8x8 "participants" paragraphs... sorry, that sounded confusing.

It says for me to bring 4 meals, are there two different 8x8 groups or are we split up to make it easier to make fewer meals?

Thanks,
Eva

A Fond Thank you

I just wanted to let everyone know that after this month, I am going to drop out of the group since I will be back to my crazy schedule again and will miss the meeting times. I have enjoyed everyone's meals and company! Hope to still see you ALL at the Yak n Saks every month at my house.
sincerely,
Amanda

January Exchanges

I apologize if this is getting confusing. We have made some adjustments for Jan.

• Jan 13 7:00pm an exchange will be held at Mitzi's house for 8x8 meals.

Participants so far include Becca Moser, Mitzi Peterson, Alisha Ashton, Kim Oldham (bring 3 meals to exchange, you will have 4 meals total including your own)

• Jan 20 exchange 8:00pm an exchange will be held at Amanda Brann's house for 9x13 and 8x8.

Participants for 9x13 include Amanda Brann, Monica Hindmarsh, Melanie Masten (bring 2 meals to exchange, you will have 3 meals total including your own)

Participants for 8x8 include Amy Smith, Eva Armendariz, Becca Schmidgal, Erin Bailey, Jamie Smith (bring 4 meals to exchange, you will have 5 meals total including your own)

Hopefully this will be a little more manageable for everyone. Please spread the word to larger families so we can get some more included in the 9x13 exchange. Contact me if you have any questions (281-812-7922 or moser.rebecca@gmail.com).

We'll see how it goes for this month. In the future we will probably keep the two groups but all meet the same night at the same place so we can still socialize together.

Thanks everyone for all your input, suggestions, and help in keeping this group running.

American Pizza

American Pizza

2 lbs. ground turkey
1-8 oz. can tomato sauce
1 tsp salt
1/2 tsp basil
1/4 tsp onion salt
1-6 oz. can tomato paste
1/2 tsp oregano
1/4 tsp garlic salt
1-lb. cheddar cheese (or half mozarella)
1 pie shell
1 pie crust
Brown meat, add next 7 ingredients. Simmer 30 minutes. Put layer of cheese in pie crust. Add meat mixture then add another layer of cheese. Cover top with pie crust. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 30 minutes.

Group

I am fine with splitting the group. Because my family is bigger and older, I really need a 9x13 pan full of food to feed my family. It is amazing how much a 91/2 yr old boy can eat (plus my other boys).
I remember the days when we only had one little guy and we could go out to eat and all 3 of us would share one entree. That is not the case anymore!
Whatever the majority votes is good for me.
Monica

Thanks

I just wanted to say thank you to you all for your thoughtfulness in bringing my family meals when we had the baby. We really appreciate all the help...we haven't even had a chance to try everything yet, but all the meals so far have been excellent. Thanks again!

The Baileys