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.
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