For those of you interested in doing a goody exchange meet at Julia's house at 4:30 on December 9th with 3 dozen of your treat. If that doesn't work, lmk.
For those of you interested in exchanging in JANUARY meet at Julia's house to exchange on January 20th 4:30pm, frozen meals in hand.
Happy Holidays!
Friday, November 27, 2009
Wednesday, November 11, 2009
Requesting Recipes
I have LOVED all the meals from the October exchange. Please post your recipes when you get a chance. I'd love to use them again.
xoxo
xoxo
Monday, November 2, 2009
What's Next?
I'm typing this with Hayden on my lap so if there are any mispellings and what not, I apologize. I was talking to Denise and she wondered if anyone wanted to do a baked goods exchange in this holiday season. I'm game, but there is no pressure and no guilt if you are just not feeling it.
Also, I was thinking that when we start the regular exchange again in January what are your thoughts on every 6 weeks instead of monthly. I say this because as I type this I still have a couple of soups in our freezer, plus most of the meals from the October exchange. With six of us we can easily have a freezer meal a week and not need to be replenished for 6 weeks or so. Am I the only one feeling this way? Please let me know.
Finally, all the meals have been fabulous and time/sanity savers. My gratitude goes out to all of you!
Also, I was thinking that when we start the regular exchange again in January what are your thoughts on every 6 weeks instead of monthly. I say this because as I type this I still have a couple of soups in our freezer, plus most of the meals from the October exchange. With six of us we can easily have a freezer meal a week and not need to be replenished for 6 weeks or so. Am I the only one feeling this way? Please let me know.
Finally, all the meals have been fabulous and time/sanity savers. My gratitude goes out to all of you!
Thursday, October 22, 2009
Breakfast Casserole:
VERY IMPORTANT :)
I tested my casserole and cooked it from frozen... it took ONE AND A HALF hours not just one hour... So either take it out the morning before cooking it for dinner and bake it for an hour or plan for the extra 1/2 hour.
Sorry if anyone tried it last night...
I tested my casserole and cooked it from frozen... it took ONE AND A HALF hours not just one hour... So either take it out the morning before cooking it for dinner and bake it for an hour or plan for the extra 1/2 hour.
Sorry if anyone tried it last night...
Tuesday, September 29, 2009
Please Let Us Know....
...what you'll be making for the month of October by the Wednesday the 14th. Also, if you have not posted your recipes we'd love it if you would! Need help? Just ask.
Sunday, September 20, 2009
Spinach and Tomato Penne Bake
Ingredients
3/4 pound hot Italian sausages (I used mild), casings removed
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)
Preparation
Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.
(Ladies, I found this recipe on Stephanie B.'s blog months ago...can't remember the source. I quadrupled it for the six of us.)
3/4 pound hot Italian sausages (I used mild), casings removed
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)
Preparation
Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.
(Ladies, I found this recipe on Stephanie B.'s blog months ago...can't remember the source. I quadrupled it for the six of us.)
Slow- Cooker Taco Soup
1 lb. ground beef
1 package taco seasoning
1 package ranch dressing seasoning (I used the Fiesta Ranch dip seasoning)
1 can diced tomatoes and green chiles, undrained
1 can corn, undrained
1 can black beans
1 can black olives
1 onion, diced
1 green bell pepper, diced
1 c. tomato juice
1. Brown beef. Drain and discard any excess grease. Transfer beef to slow cooker and sprinkle with taco seasoning and ranch seasoning.
2. Add tomatoes, corn, black beans to the slow cooker. Stir in the black olives, onion, bell pepper, and tomato juice into ground beef mixture. Cook on low until the veggies are completely tender, about 5 hours.
1 package taco seasoning
1 package ranch dressing seasoning (I used the Fiesta Ranch dip seasoning)
1 can diced tomatoes and green chiles, undrained
1 can corn, undrained
1 can black beans
1 can black olives
1 onion, diced
1 green bell pepper, diced
1 c. tomato juice
1. Brown beef. Drain and discard any excess grease. Transfer beef to slow cooker and sprinkle with taco seasoning and ranch seasoning.
2. Add tomatoes, corn, black beans to the slow cooker. Stir in the black olives, onion, bell pepper, and tomato juice into ground beef mixture. Cook on low until the veggies are completely tender, about 5 hours.
Chicken Pot Pie (makes 2-one to eat now and one to freeze)
4 c. cubed chicken
3 medium diced and peeled potatoes
1 3/4 c. sliced carrots
1 medium chopped onion
1 c. butter or margarine
1 c. flour
2 tsp. salt
1 tsp dried thyme
3/4 tsp. pepper
3 c. chicken broth
1 1/2 c. milk
1 c. frozen peas
1 c. frozen corn
Pastry for two double crust pies (9 inches)
1. boil potatoes and carrots in a large stockpot. In another pot, boil cubed chicken 8 minutes. Reduce heat, cover and simmer vegetables for 8-10 minutes. Drain vegetables and chicken and set aside.
2. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk.
3. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes, and carrots. Remove from heat.
4. Line two 9-inch pie plates with bottom pastry; trim even with pie plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Place over filling; trim and seal. Bake one pot pie at 425 for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.
To Serve Frozen Pie: Cover frozen pie crust edges with foil;place on a baking sheet. Bake at 425 for 30 minutes. reduce heat to 350 and bake for 70-80 minutes longer or until crust is golden brown.
**this recipe is courtesy of Jenny Stanger and Fantastic Freezer Recipes**
3 medium diced and peeled potatoes
1 3/4 c. sliced carrots
1 medium chopped onion
1 c. butter or margarine
1 c. flour
2 tsp. salt
1 tsp dried thyme
3/4 tsp. pepper
3 c. chicken broth
1 1/2 c. milk
1 c. frozen peas
1 c. frozen corn
Pastry for two double crust pies (9 inches)
1. boil potatoes and carrots in a large stockpot. In another pot, boil cubed chicken 8 minutes. Reduce heat, cover and simmer vegetables for 8-10 minutes. Drain vegetables and chicken and set aside.
2. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk.
3. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes, and carrots. Remove from heat.
4. Line two 9-inch pie plates with bottom pastry; trim even with pie plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Place over filling; trim and seal. Bake one pot pie at 425 for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.
To Serve Frozen Pie: Cover frozen pie crust edges with foil;place on a baking sheet. Bake at 425 for 30 minutes. reduce heat to 350 and bake for 70-80 minutes longer or until crust is golden brown.
**this recipe is courtesy of Jenny Stanger and Fantastic Freezer Recipes**
Thursday, September 17, 2009
MANICOTTI WITH CHEESE FILLING
8 ounces manicotti shells, uncooked8 ounces mozzarella cheese, shredded15 ounces ricotta cheese, *drained1/4 cup grated Parmesan cheese2 tablespoons chopped parsley1/2 teaspoon salt1/4 teaspoon pepper32 ounces spaghetti sauce
Cook manicotti according to package directions; drain. (Cool in single layer on wax paper or aluminum foil to prevent manicotti from sticking together). Combine cheeses, parsley, salt and pepper for filling; spoon into manicotti in single layer over sauce on bottom of 9x13-inch baking pan; arrange manicotti in single layer over sauce. Cover with remaining sauce. Cover with aluminum foil; bake at 350 F. for about 40 minutes.
Remove foil; bake 15 minutes longer. 6 to 8 servings.
Note: *Cottage cheese may be substituted.
Serving Size: 8
This is pretty close to the recipe I used last month, however the last 10 minutes of cooking time I sprinkled chees on the top. Can never have to much cheese... (Poor Hayden :-( )
8 ounces manicotti shells, uncooked8 ounces mozzarella cheese, shredded15 ounces ricotta cheese, *drained1/4 cup grated Parmesan cheese2 tablespoons chopped parsley1/2 teaspoon salt1/4 teaspoon pepper32 ounces spaghetti sauce
Cook manicotti according to package directions; drain. (Cool in single layer on wax paper or aluminum foil to prevent manicotti from sticking together). Combine cheeses, parsley, salt and pepper for filling; spoon into manicotti in single layer over sauce on bottom of 9x13-inch baking pan; arrange manicotti in single layer over sauce. Cover with remaining sauce. Cover with aluminum foil; bake at 350 F. for about 40 minutes.
Remove foil; bake 15 minutes longer. 6 to 8 servings.
Note: *Cottage cheese may be substituted.
Serving Size: 8
This is pretty close to the recipe I used last month, however the last 10 minutes of cooking time I sprinkled chees on the top. Can never have to much cheese... (Poor Hayden :-( )
Wednesday, September 16, 2009
Honey Lime Chicken Enchiladas
Honey Lime Chicken Enchiladas
(From Brittany at The Sisters' Cafe via Melanie at My Kitchen Cafe)
6 tablespoons honey
5 tablespoons lime juice (approx. 1 large lime)
1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder (I used 3 cloves fresh garlic, crushed)
1 pound chicken, cooked and shredded (I used 2 large chicken breasts)
8-10 flour tortillas (I made 12 smaller ones)
1 pound monterey jack cheese, shredded (I used cheddar and monterey jack)
16 ounces green enchilada sauce
1 cup heavy cream (I only used about 1/2 cup)
Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Serve with sour cream, rice and black beans.
(From Brittany at The Sisters' Cafe via Melanie at My Kitchen Cafe)
6 tablespoons honey
5 tablespoons lime juice (approx. 1 large lime)
1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder (I used 3 cloves fresh garlic, crushed)
1 pound chicken, cooked and shredded (I used 2 large chicken breasts)
8-10 flour tortillas (I made 12 smaller ones)
1 pound monterey jack cheese, shredded (I used cheddar and monterey jack)
16 ounces green enchilada sauce
1 cup heavy cream (I only used about 1/2 cup)
Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Serve with sour cream, rice and black beans.
Monday, September 14, 2009
Lentil Pilaf
Recipe:
4-5 slices bacon
1 cup onion
1 cup celery
salt & pepper
1 3/4 - 2 cups chicken broth (I used the MSG free kind this time)
1 cup lentils
1/4 cup dehydrated carrots
Cut up bacon into pieces. Cook until crisp. Add onion, celery, carrots and other veges as desired (I've used red or green peppers instead of/in addition to carrots). Stir and cook until tender. Season with salt and pepper. Add lentils and slowly pour in broth. Bring to boil, then reduce heat and simmer covered for about 30-40 minutes. Serve over rice.
I realize that this is not a soup...sorry. I've made it with more broth, making more of a lentil soup, but what I'm exchanging with y'all will probably be better over rice or as a side dish. We eat variations of this a lot and it is something that my kids really like, believe it or not. Ted and I often serve it with "patacones" (see below if you're in the mood to try it) made from platanos verdes (plantain bananas).
"Patacones"
Heat 1-2 inches of oil in a heavy frying pan. Cut off the peel of 1-2 green plantain bananas. Slice into 1 1/2 to 2 inch slices. Cook in hot oil until slightly golden. Remove from oil. Working quickly while slices are still hot, use the bottom of a heavy glass or similar tool to smash each slice flat (sliced edges facing up). Return flattened slices to hot oil and cook until golden. Remove and drain on paper towels. Sprinkle with kosher salt. Serve warm.
Hope you enjoy. See you Wed.
4-5 slices bacon
1 cup onion
1 cup celery
salt & pepper
1 3/4 - 2 cups chicken broth (I used the MSG free kind this time)
1 cup lentils
1/4 cup dehydrated carrots
Cut up bacon into pieces. Cook until crisp. Add onion, celery, carrots and other veges as desired (I've used red or green peppers instead of/in addition to carrots). Stir and cook until tender. Season with salt and pepper. Add lentils and slowly pour in broth. Bring to boil, then reduce heat and simmer covered for about 30-40 minutes. Serve over rice.
I realize that this is not a soup...sorry. I've made it with more broth, making more of a lentil soup, but what I'm exchanging with y'all will probably be better over rice or as a side dish. We eat variations of this a lot and it is something that my kids really like, believe it or not. Ted and I often serve it with "patacones" (see below if you're in the mood to try it) made from platanos verdes (plantain bananas).
"Patacones"
Heat 1-2 inches of oil in a heavy frying pan. Cut off the peel of 1-2 green plantain bananas. Slice into 1 1/2 to 2 inch slices. Cook in hot oil until slightly golden. Remove from oil. Working quickly while slices are still hot, use the bottom of a heavy glass or similar tool to smash each slice flat (sliced edges facing up). Return flattened slices to hot oil and cook until golden. Remove and drain on paper towels. Sprinkle with kosher salt. Serve warm.
Hope you enjoy. See you Wed.
Thursday, September 10, 2009
Does This Work for You?
Let me know if this works for you all...
Next exchange:
Date- September 16th
Time- 4:30 pm
Place- Julia's house
Items- Soups/Stews/Chilis
Amount- enough for six servings (1 c. equals a serving)
Allergies to be aware of:
Amber- MSG
Julia- Dairy and Peanuts (again, don't feel you have to leave it out, just tell me when it's in a dish so I don't feed it to Hayden)
Recipes:
Would you all like to include recipes here? Please let me know.
Next exchange:
Date- September 16th
Time- 4:30 pm
Place- Julia's house
Items- Soups/Stews/Chilis
Amount- enough for six servings (1 c. equals a serving)
Allergies to be aware of:
Amber- MSG
Julia- Dairy and Peanuts (again, don't feel you have to leave it out, just tell me when it's in a dish so I don't feed it to Hayden)
Recipes:
Would you all like to include recipes here? Please let me know.
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