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
Sunday, October 25, 2009
Thursday, October 22, 2009
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.
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.
Tuesday, October 20, 2009
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.
• 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.
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!
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!
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