Sunday, December 20, 2009

Italian Meatloaf

Bake for 1hr. at 350
It may be a good idea to poke holes in the bottom and place a baking dish underneath to drain the fat.

1 1/2 lbs. ground beef
2 c. mozerella cheese
2/3 c. Italian bread crumbs
1 teas. oregano
1 teas. italian seasoning
1 teas. basil
2 T. spagetti sauce
3 beaten eggs
1 can diced tomatoes drained

mix together and press into bread pan

Thursday, December 17, 2009

Honey mustard Pork Tenderloin and Carrots

Bake thawed(I would not recommend baking the loin frozen) Tenderloin in oven for 40-50 minutes at 350 uncovered. Inner Temp of Loin should reach 145. It can be pink in the middle as long as it has reached the 145 temp. I did mine in a shallow glass dish, and included the juices from baggie. Let stand for five minutes, slice and serve:)

Cook thawed carrots, butter, and brown sugar at med-high in a sauce pan. This will take 15 minutes or so. They will need to be turned so the brown sugar does not burn. We sprinkle some sea salt on them as they are cooking. Not much, just some:)

Jennie, the only dairy is the butter in the carrot bag. There is not any dairy in the marinade:)

Wednesday, December 16, 2009

spinach meatloaf and mashed potatoes

It is only 1/2 cooked so. . . .
Thaw meatloaf completely (a few days).

Preheat oven to 400 while you're bringing loaf up to room temp.
Unwrap from foil, place on cookie sheet.
Bake for 30 minutes.

Cafe Latte's Chicken Salsa Chili

To complete the meal:

Simmer chili for 15-20 minutes

Add chopped cilantro and limejuice just prior to serving. Adjust seasoning to taste. Top with sour cream, chopped red onions, grated cheddar cheese and tortilla chips.

Monday, November 30, 2009

December Exchange

7:45, Wednesday December 16
Chelsey's House

Chelsey - Beef Stew
Emily - Italian Meatloaf and asparagus (sorry I didn't check the blog before I made them, hope you like meatloaf :))
Rebecca -Tomato Sauced Pork chops with brown rice
Meaghan - Meatloaf with mashed potatoes and spinach
Nikki -Honey Mustard Pork Tenderloin and Candied Carrots
Brittani - Cafe Latte's Chicken Salsa Chili
Jennie - Spaghetti Pie
Jessica -Calzones (maybe with sausage and spinach)

Wednesday, November 18, 2009

Chicken Enchiladas

1 can cream of chicken soup
1/2 cup sour cream
1 cup Pace picante sauce (I used mild)
2 tsp chili powder
2 cups of chopped cooked chicken
1/2 cup shredded monterey jack cheese ( I always add extra)
6 flour tortillas, warmed

Stir soup, sour cream, picante sauce and chili powder together. Take 1 cup of the mixture and mix with the chicken and cheese in a large bowl. Divide chicken mixture among the tortillas. Roll up and place in a shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas, and garnish with cheese. Cover the baking dish. Bake at 350 for 40 minutes.

I like it best with a chopped tomato and chopped green onion on the top- I didn't know how to include that for you! Also good with a little extra sour cream on the side.

Buttermilk Scones

The scones are supposed to bake at 400 degrees for about 15 to 20 minutes. I would probably thaw them first on a cookie sheet. Also, when I have made them they have been larger, so maybe they would be done a bit earlier. I would check them around 10 minutes. They are supposed to be golden and light brown around the edges.

Marinara Meatball Hoagies

Dump meatballs and sauce into crockpot on low for 8 hours, or medium to high for 4-6 hours. You can also put them into a large saucepan on the stove if they are unthawed and you want to complete the meal quickly. You want them nice and hot, but they are already cooked, so you just don't want them to start falling apart by getting too dry. Also, you may want to be a little gentle when you stir/turn them. Make sure hoagies are unthawed and at room temp.

There are home made meatballs, which are the larger meatballs. There are also Simek's pre-made meatballs that are smaller in size. Figured kids might prefer the smaller size.

Cut buns like subway USED to, like a boat, with the middle cut out. Put the meatballs into the hole and put two slices of the provolone cheese across the top. I put them in the oven under the broiler at 300 for just a few minutes to melt the cheese on top.

Monday, November 2, 2009

November Meal Exchange

Wednesday, November 18, 7:45 pm
Chelsey's house
(If this doesn't work for people, maybe someone else could host on the 11th?)

Chelsey - Philly Cheese Steaks
Emily - Grandma Elsie's Soup(Sorry couldn't think of a better name)
Rebecca - Chicken Enchiladas
Nikki -Marinara Meatball Hoagies
Meaghan - ham balls and chunky mashed potatoes
Jennie - Bean Stew with Corn bread (i think)
Jessica - Wild Rice Soup and buttermilk scones
Shelly - Tex Mex Corn Chowder
Brittani - Lasagna

Sunday, October 18, 2009

turkey and biscuit pot pie

Thaw both the biscuit dough and the pie filling completely
(take the brown parchment paper off the pie filling)

Preheat oven to 400 with rack in middle

Drop biscuit dough onto filling in 6-8 large mounds, leaving spaces between biscuits

Bake until biscuits are puffed and golden brown 30-40 minutes

Let stand 10 minutes before serving


Friday, October 16, 2009

Florentine Dream Burgers

After tasting these--they need a little extra salt and pepper when you are cooking them...

1 small onion, chopped
2 cloves garlic, finely chopped
1 10 oz box frozen chopped spinach, defrosted and wrung dry
A few grates of fresh nutmeg
1 1/2 lb ground beef
1 sprig rosemary
2T butter
1T flour
1/2C milk
3/4C ricotta cheese
1/4C grated Parmigiano Reggiano
4 ciabatta rolls
1 small bunch fresh spinach, thinly sliced

Cook onion and garlic with 2T EVOO until tender. Add to mixing bowl with defrosted spinach, nutmeg, and toss to combine. Add ground meat, salt, pepper, and mix to combine. Form into 4 patties.

Add 2T of EVOO and rosemary to skillet. Add burgers to hot pan and sear until golden brown and cooked through, 4-5 min per side.

While burgers are cooking, heat butter in small pot. Sprinkle flour over butter and cook, stirring frequently, for about 1 min. Whisk the milk into the mixture then stir in the ricotta, Parmigiano, some salt and pepper. Bring to a bubble and simmer until thickened, about 2 min.

Serve burgers on ciabatta buns topped with a ladelful of cheese sauce and a sprinkle of shredded spinach.

Wednesday, October 7, 2009

October Exchange

Wednesday October 21, 7:45, Chelsey's house

Chelsey - Chicken Tiki Masala (sp?)
Emily - spinach stuffed chicken
Nikki -White Bean Chicken Chili
Jennie -
Britani - Florentine Dream Burgers
Meaghan - turkey and biscuit pot pie
Rebecca -

7 in total

Saturday, September 26, 2009

Chuck Roast Barbecue Sandwiches

Here's the recipe and directions:

Thursday, September 17, 2009

Baked Potato Soup

Reheat soup in saucepan on stove at med-low. This soup IS NOT supposed to be boiled...You could also put it in the crockpot frozen on low for the day as well. Just make sure however you warm it, that it does not boil.

Garnish with Cheddar and Bacon.

Unthaw Zucc. bread, and you can put it in the over for 5 minutes at 350 to warm it if you like.

Stuffed Squash

acorn squash, butter, salt, brown sugar
sausage, onions, bread crumbs, potatoes, craisins, sage

thaw, heat at 350 for about 1/2 hour on a baking pan to catch any melted butter

Wednesday, September 16, 2009

Beef Stroganoff
1 lb top round
1 cup onion chopped
2 TBL parlsey
2 TBL dijon mustard
3/4 tsp salt
1/2 tsp dried dill
1/2 tsp pepper
2 cups sliced mushrooms
3 cloves garlic
1/3 cup flour
1 cup beef broth
8 oz sour cream
2 cups cooked egg noodles

Put all through garlic in the crockpot. Seperately wisk flour and broth and add to crock pot. Cook on high for 1 hour and reduce to low for 7 to 8 hours. Take lid off and let stand for 10 minutes. Add the sour cream. Serve over egg noodles.

Wednesday, September 2, 2009

September Exchange

Wednesday, September 16, 7:45
Chelsey's house

Chelsey - Kalabi marinated pork tenderloin (plus a side dish of some sort)
Emily - spinach stuffed chix breast
Nikki -Baked Potato Soup and Zucchini Bread
Jennie - Grilled Lemon Chicken w/ peanut sauce.. and a side?
Jenny - Layered Taco Casserole
Shelly - CHANGE - Beef Stroganoff
Brittani - BBQ Beef Sandwiches
Meaghan - stuffed acorn squash

Tuesday, August 18, 2009

We will no longer be exchanging for the month of August. But will resume again in September. Thanks Ladies

Monday, August 3, 2009

August Exchange

Wedenesday, August 19, 7:45
Chelsey's House

Emily -
Brittani - Bleu Cheese Burgers
Jenny R -
Jennie H -Lemon Chicken w/ Peanut Sauce
Meaghan -
Chelsey -

* optional: bring an extra for a new mom with a brain tumor

Wednesday, July 15, 2009

Bulgogi (Korean BBQ Beef)

2lb lean beef (rib eye sirloin or any flat steak)
1/4 c. sugar
3/4 c. soy sauce
1/3 c. sesame, corn or veg oil
3/4 c. chopped green onions
3 tsp ground sesame seeds ( i used whole)
1 tsp garlic powder
1 tsp pepper
pea pods
(i halved this recipe for 4 servings...and used approx 3 c. of pea pods)

Thinly slice beef into 3-inch squares. Combine sugar, soy sauce, oil, onions, sesame seeds, garlic and pepper and add to beef. Cover and marinate in fridge for 15 minutes or more. Then broil or grill over medium heat OR brown in wok. Cook the marinade for extra sauce (if grilling or broiling). Heat pea pods last. Serve over rice.

Tuesday, July 14, 2009

Chicken Roll Ups w/ Honey Dijon Sauce & Spinach Artichoke Penne

Access the recipes using this link:

Your Instructions:

Heat 1T Extra Virgin Olive Oil
Use tongs to place chicken in pan, seam side down
Cover the pan loosely with tin foil and cook 4-5 minutes, turn roll-ups over and cook and other 4-5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour to the pan. Stir in the Honey Dijon sauce, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Spoon over chicken.

Serve Chicken with Spinach Artichoke Penne (per Rachel Ray):

Boil whole wheat penne 9-10 minutes
Warm Spinch Artichoke Mix in pan
Drain penne
Mix Spinach and Artichoke with penne
Season w/ salt and pepper to tast


Rosemary Mustard Marinated Pork Chops

1/3 C. Lemon Juice
1/3 C. Extra Virgin Olive Oil
1/4 C. Pure Honey
1/3 C. Dijon Mustard
5 Cloves garlic Minced
1T. Chipotle Tabasco
Fresh Rosemary chopped
Zest from 1 lemon
5 pork chops

Mix all marinade ingredients together. Place pork chops in bag and pour in marinade. Get out as much air as possible from freezer bag. Marinade for 24 hours.


Thaw pork chops completely before grilling. Grill pork chops to desired doneness. I prefer to leave a little pink in the middle for maximum juice factor. This will not take long to grill! You can brush pork chops with marinade while grilling for stronger flavor.


Monday, July 13, 2009

Pulled Pork Sandwiches

This weekend we cooked a 76 lb. pig. The pork for your sandwiches was first carved from that pig and then slow cooked with BBQ sauce, raw honey, cider vinegar, and spices. All you need to do is heat the meat and top your sandwich with coleslaw. Do not freeze the coleslaw, it will keep in your refrigerator for 1 month.

Sunday, July 12, 2009

Maple Chicken Breasts


6-8 boneless skinless chicken breasts
1/4 cup real maple syrup
3/4 cup apple cider
1/4 cup cider vinegar
1/4 cup brown sugar

1. Combine maple syrup, apple cider, cider vinegar and brown sugar in a small sauce pot and heat until sugar dissolves.
2. Place chicken breasts in crock pot.
3. Pour liquid over the chicken.
4. Cover and cook on low for 8 hours.

Thursday, July 9, 2009

Pork with Pineapple Salsa

2 (1 pound) pork tenderloins
3 tablespoons brown sugar
3 tablespoons Dijon mustard
3/4 teaspoon minced fresh ginger root
2 cups chopped fresh pineapple
1/3 cup chopped sweet red pepper
1 small jalapeno pepper, seeded and chopped
2 green onions, chopped
1 tablespoon minced fresh cilantro
1 tablespoon brown sugar

Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the brown sugar, mustard and ginger; spread over pork. Bake, uncovered, at 425 degrees F for 35-40 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5-10 minutes before slicing.
In a bowl, combine the salsa ingredients. Serve with pork.
(recipe serves 6)

Monday, June 29, 2009

July Meal Exchange

Date: Wednesday, July 15 (may change)
Location: Chelsey's house (may change

Chelsey: Fragrant sticky chicken and rice
Nikki: Rosemary Mustard Marinated Pork for the grill
Emily:Pork with Pineapple Salsa
Meaghan:Honey BBQ Pulled Pork Sandwiches with Refrigerator Coleslaw
Britani:Chicken Roll-Ups w/ Lemon Dijon Sauce and Spinach Artichoke Penne
Jenny R: Maple Chicken Breasts
Jennie H: Bulgogi (korean barbeque beef) and rice

* optional - extra meal for Josh Horn family

Monday, June 22, 2009

directions for taco soup


Add 1 can of corn (Including juices)
Add one can of black beans (Including juices)

Heat and serve

Break tostadas up and sprinkle on top.


Wednesday, June 17, 2009

Spinach Stuffed Flank Steak

Thaw meat, rub it w/ oil and garlic salt, place on a baking sheet and broil, string side down for 8-10min for med. rare. (If daring I bet you could try the grill as well, in that case I would go string up so everything doesn't fall out)

Here is the recipe...

2 (10 ounce) packages frozen leaf spinach, thawed
1/4 cup fresh parsley, chopped
1/4 cup grated asiago cheese
2 tablespoons capers, rinsed and drained
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/4 teaspoon red pepper flakes
coarse salt & freshly ground black pepper
1 (1 lb) flank steak
1 teaspoon olive oil

Heat broiler with rack set 4" from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.

In a medium bowl, combine spinach,parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak by laying meatl on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it llike a book but stopping before going all the way through.

Cut several 12" pices of kitchen string twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact the filling as much as possible, tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet, rub with oil, and season with salt and pepper.

Broil until browned, 8-10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2"rounds.

Tuesday, June 16, 2009

Thai Chicken Pizza Instructions

Thaw everything out in the fridge overnight or until chicken is completely thawed.

Roll out dough on cookie sheet or pizza pan (greased), loosly cover and let rise 20-30 minutes. Spread sauce over crust, and top w/ cheese, peppers, onions and cilantro. Bake at 425 15-17 minutes or so.

While pizza is baking, heat grill or grill pan to Medium/Medium High heat. Grill chicken until heated through. Remove and slice into thin strips.

Remove pizza from oven and top w/ chicken - add chopped peanuts and cucumbers if desired. (Soak the cucumbers in 1 TBL of vinegar and 1 TBL of honey).


Wednesday, June 10, 2009

Lemon Chicken and Angel Hair Pasta

1/2 C. Lemon Juice
3T. Olive Oil
1 1/2t. Worchestshire
3/4t. Onion Powder or salt(I used real onion)
1/2t. Black Pepper
1/2t. Thyme
3 cloves Garlic chopped

Cut Chicken into strips and put into marinade. Chicken should marinate for at least 2 hours. Grill Chicken Strips on grill, leaving marinade in baggie.

Cook pasta, then toss with your favorite seasonings. I like to put butter or olive oil, parm. cheese and some rosemary or thyme into mine. The chicken will taste pretty lemony, so you will want something that matches that flavor.

We usually steam broccoli with ours and it is a wonderful combo...


Monday, June 8, 2009

June Meal Recipes and Instructions

Thai Chicken Pizza - Instructions:

Hey ladies - You'll want to thaw the chicken completely and grill the chicken on medium heat until cooked through. Slice into thin strips and set aside.

Top the pizza crust with the sauce, red peppers, cheese and scallions. Bake in the oven at 425 for 12-15 minutes or until cheese in bubbly. Remove from oven and top with sliced chicken, cilantro and chopped peanuts. ENJOY!

OTHER OPTIONAL TOPPING: (which I didn't include b/c they wouldn't freeze well) is a peeled, seeded cucumber sliced thin into matchsticks that you have soaked in a mixture of 2 TBL honey and 2 TBL cider vinegar for 10 minutes. Drain and sprinkle on top of pizza. If you can plan ahead and purchase a cucumber to add, it's worth it. It's DELICIOUS!

Here is the full recipe if you ever want to make it yourself:

1 pizza dough, any brand
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack
1/2 red bell pepper, thinly sliced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it
4 chicken breast cutlets, 1/2 pound
2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup bean spouts, a couple of handfuls
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces

Preheat oven to 425 degrees F.
Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.

Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.

While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.
Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.

Wednesday, June 3, 2009

Link to Carne Asada

Here is the link that you need to get the recipe for the carne asada and some things that I did different.  

For the Marinade(Mojo)
I used orange juice and lime juice for the recipes, I did NOT squeeze any fresh fruit, but you certainly can.

I chopped the cilantro, garlic, and jalepenos in the food processor to cut down on chopping.

For the Pico
I used canned tomatoes, Del Monte brand that has a mexican flair with chiles, garlic, onion, etc.
I used canned green chiles and a jalepeno instead of a serrano.
I only used red onion.


Tuesday, June 2, 2009

Pork Tenderloin w/ Thai Peanut Sauce Recipe

Sweet and Garlicky Pork (you can do chops or tenderloin - i prefer tenderloin)
1 head of garlic (yeah, a whole head!! so start peeling those cloves!)
2 TBL sugar
1/3 c. soy sauce
2 TBL honey
2 TBL rice wine
2 TBL sesame oil
1 TBL grated ginger (I usually buy the minced kind in the bottle)
2 tsp salt
1 tsp pepper

Combine garlic and sugar in food processor and process into a paste. Add all the other ingredients and mix well. Marinade for 2 hours or up to 12 hours - the longer you marinade, the better! But maybe not too long b/c then it starts to change the texture of the meat. Then I just grill it on medium heat - depending on how thick your tenderloin is, about 10 -12 minutes on each side. DELISH!

Here's the Thai Peanut Sauce recipe:

2 tsp minced ginger
1 to 2 jalapenos - seeded and minced
1 clove garlic minced
2 scallions minced
1/3 cup peanut butter (i use creamy but the recipe calls for chunky)
1/3 cup coconut milk (found in the asian section of the grocery store)
2 TBL soy sauce
1 TBL fresh lime juice
2 tsp sugar
1/4 cup chopped cilantro

Combine all ingredients in a saucepan and bring to a boil and reduce to low and simmer for 15 minutes or so. I usually add another 1/4 cup or so of coconut milk to stretch it - it depends on how thick you want it. And you can add more or less jalapenos depending on how spicy you like it - and same w/ the lime juice - i often add more of that as well. It re-heats well if you end up with extra (which we rarely to b/c Eric seriously loads the stuff on his pork!). ENJOY!

Vote for your favorite May meal!

1.Carne Asada
2.Pork Tenderloin
3. Carne Asada
4.pork tenderloin
5. kibbi
6.Carne Asada

Monday, June 1, 2009

June Meal Exchange

Chelsey's house, Wednesday June 17, 7:45 pm

Shelly - Thai Chicken Pizza
Meaghan - taco soup
Nikki -Lemon Chicken for grill with Angel Hair pasta
Brittani - Pepper Steak
Emily - Spinach stuffed flank steak
Jenny - Tomato Chicken Parmesan
Chelsey - Chicken gyros
Jennie H - Stromboli

Wednesday, May 13, 2009

Carne Asada with Pico and Tortillas

Hey All!

Here is what you need to know for the Carne Asada.

Traditionally the beef would marinade for 24-48 hours and then stew for another 24-48 hours, but who has that kind of time!!!???
It has been in the marinade for some time, and should work just great on the grill or in the broiler.

Heat the Grill or Broiler to Med-High heat.  I would suggest 350 for broiler.  You will want to put a little oil on the grill to prevent the meat from sticking.  Salt and pepper both sides of the beef and then slap it on(or in)!!  I know many people do not like any pink inside their meat, but it will really be best if you can make it somewhat medium rare.  It will come out the most tender for you.  You will want to flip the meat in the cooking process so both sides get exposed to the heat.  I would say some where around 2-3 minutes per side, but I would keep an eye on it, as all ovens and grills vary and the meat is VERY thin.  When it is done, put on a cutting board for a few minutes to let the juices soak back in to the meat.  YOU WILL WANT TO CUT AGAINST THE GRAIN OF THE MEAT.  Slice it in thin strips on the diagonal.

Throw the tortillas on the grill or under the broiler briefly to warm them up.

Use the Pico to your discretion...

You may want to put lettuce, cheese, or sour cream on yours...depending how you like them.

Pork Tenderloin - grilling instructions:

I think I wrote to grill 6-8 minutes on each side, but from recent experience, it takes more like 12 minutes on each side. Just keep an eye on it and try not to overcook it. When in doubt, take it off the grill and let it sit for a few minutes before serving - it allows the juices to redistribute and it continues cooking a little.


Wednesday, May 6, 2009

Anonomously Vote for your favorite April Meal

1. Poppy Seed Chicken
2. Mashed Potato Meat Loaf
3. Stuffed Peppers
4. Mashed Potato Meat Loaf
5. Poppy Seed Chicken

Sunday, April 26, 2009

Chicken Tomato Soup Recipe

1 Large onion, chopped
4 oz. Cream cheese (I use reduced fat)
30 oz. Can tomato sauce
4 c. milk
2 cloves garlic, chopped
3 cubes chicken bouillon
2 c. cooked diced chicken
3 tomatoes, chopped
1 T. Tabasco
1 T. basil
1 t. anise *** Key Ingredient!
2 zucchini, chopped

Sauté onion in large dutch oven until soft. Add cream cheese, stir until melted. Add all ingredients except zucchini. Simmer. Add zucchini 30 minutes before serving. Cook until zucchini is tender.

(Note - Instead of using bouillon, I often use homemade chicken broth leftover from boiling a chicken, and then just use less milk.)

May Meal Exchange

Wednesday, May 13th - Chelsey's Place

Chelsey - Wild Rice and Cheddar Burgers
Nikki -Carne Asada for grill or oven
Shelly - Sweet and Garlicky Pork Tenderloin w/ Spicy Thai Peanut Sauce (Turkey Tenderloin for Monique:))
Emily - Chicken Wild Rice Salad
Meaghan - Lebanese Lamb Kibbi with Flatbread
Monique - Pulled BBQ Beef Sandwich
Brittani - Hashbrown Quiche

Tuesday, April 21, 2009

Crazy Crust Pizza

Brown and set aside:
2 lb ground beef (I substituted half for ground turkey)
1 onion, chopped
1 can mushrooms

Lightly grease 9x13 pan and generously dust with cornmeal

Prepare Batter:
1 1/2 c flour
1 tsp salt
1 1/2 tsp oregano
1/8 tsp pepper
3 eggs (or egg substitute)
1 c milk

Pour batter over cornmeal
Top with precooked meat
Bake 425 for 20 min

1 lg can tomato sauce
2 tsp oregano
1/8 tsp pepper
1/8-1/4 garlic powder

Drizzle sauce over meat and crust
Top with mozzarella cheese
Bake 10-15 min more until cheese is melted

Wednesday, April 15, 2009

Poppy Seed Chicken

Poppy Seed Chicken

I would definitely unthaw the chicken overnight before cooking, as the chicken pieces are stacked inside and could take some time to thaw.

If Unthawed completely, then you bake for 45 minutes at 350...if they are somewhat frozen you will have to adjust your time accordingly.

Boil 2 cups of water, then dump rice into the pot.  Turn off heat and cover rice for 5-7 minutes.

Serve and enjoy!!

Wednesday, April 1, 2009

Anonymously nominate your favorite meal from the month of March by posting it here before our April exchange:

2 Turkey Spinach Enchiladas
3. Meatball Subs
4. Turkey Spinach Enchiladas

The chef of the meal that receives the most votes will get a $10 gift card to Caribou (remember to bring your $10 to our April exchange to go into the "pot" for the next several months).

Tuesday, March 31, 2009

April Meal Exchange

7:45 pm, Wednesday April 15
Chelsey's house (5232 Logan Ave. S. Mpls, MN)
Plan to stay for a glass of wine (or cup of decaf) and some conversation if you can!

Meaghan - spinach and mashed potato meatloaf
Jenny R - Beef Stroganoff
Emily - Cranberry Chicken
Brittani - Crazy Crust Pizza
Nikki -Poppyseed Chicken
Monique - Baked Penne with Chicken and Sundried Tomatoes
Bianca -
Shelly - Chicken Tomato Soup
Chelsey - Stuffed red peppers and risotto

FYI - a new members this month (Bianca) - 9 in total. Plan accordingly!

Thursday, March 19, 2009

Meatball Hoagies and Twice Baked Potatoes

Dump meatballs and sauce into crockpot on low for 8 hours, or medium to high for 4-6 hours.  You can also put them into a large saucepan on the stove if they are unthawed and you want to complete the meal quickly.

There should be 5-6 meatballs per bun.

Cut buns like subway USED to, like a boat, with the middle cut out.  Put the meatballs into the hole and put two slices of mozz. cheese across the top.  I put them in the oven under the broiler at 300 for just a few minutes to melt the cheese on top.

As for the twice baked potatoes, they are fully cooked and ready to go, but will NEED to be unthawed when you bake them.  Put them on a cookie sheet, sprinkle them with cheese to your liking and heat them up at 350.  I would guess it will take 20 minutes to get them warm all the way through and for the cheese to melt.


Wednesday, March 18, 2009

Chicken Fajitas--Brittani

To Complete the Meal:
Add Chicken, Peppers, and Onion to pan on Medium High
Fry quickly until chicken is no longer pink
Sprinkle with lemon juice (optional) before serving on warm tortillas with cheese, lettuce, tomatoes, guacamole, pico de gallo, etc--whatever your fancy

Full Recipe:
2T Olive Oil
2T Tobasco
1-1 1/2 t Chili Powder
1t Cumin
1/2t Salt
1t Oregano
1 Clove Garlic, minced
4 chicken breasts cut into strips

Marinate overnight and prepare as listed above

Chicken and Stuffing - Chelsey

Prep instructions:

Thaw completely
Bake covered 45-50 min at 350
Uncover and bake another 15-20 min


In 9x13 baking dish, lay out boneless skinless chicken breasts. Cover with American cheese slices (I use 2% delux) and cover with 8 oz stuffing (I use Pepperidge Farms) and 1/2 cup melted butter (I cut that in half). Pour 1 can cream of chicken soup with 3/4 cup milk. (Alternate - I mix the stuffing, butter, soup and milk first, then layer over the chicken and cheese.)

Cover with foil and bake 45-50 min at 350. Uncover and bake another 15-20 min.

Additions (0ptional - I use all of the below):

chopped fresh parsley
chopped onion
sliced water chestnuts
chopped celery
I also go half and half cream of chicken and cream of celery soup

To prepare the Lasagna, allow to fully thaw, I would probably set it out in the morning. Then cook uncovered at 350 for 45min-1hr. Enjoy!
I have not made lasagna this size before, so maybe just keep an eye on it, as the cooking time may vary.
Recipe (by memory)
serves 10-12
2lbs. ground beef
1lb tomato sauce
1lb tomato paste
1lb canned chopped tomato
3 tbs. minced garlic
1 chopped onion
3 tbs. oregano
1 c. water
salt and pepper to taste
1/2 c. Parmesan cheese
brown hamburger with garlic and onion until brown, drain grease. Add tomato, basil, salt and pepper. Simmer on low for 2 hours, adding Parmesan last half hour
1 1/2 lbs. mozzarella cheese
1 c. Parmesan cheese
1 container ricotta cheese
3 eggs
beat eggs, and mix in remaining cheese
boil 14plus Lasagna noodles. In a 9x13 in pan spread a layer of sauce, then noodles, then continue with sauce, noodles, sauce, cheese, noodles, sauce, cheese, etc. ending with cheese. Bake at 350 for 45min.

Monday, March 9, 2009

Vegetable Beef Stew

Serves: 5

1/2 pound beef stew meat, cut into 1 inch cubes
1-1/4 onions, diced
1-7/8 cloves garlic, minced
5/8 large stalk celery, minced
1-1/4 carrots, finely chopped
2-1/2 ounces green beans, cut into 1 inch pieces
5 ounces fresh mushrooms, coarsely chopped
1-7/8 potatoes, peeled and diced
5/8 (14.5 ounce) can crushed tomatoes
5/8 (8 ounce) can tomato sauce
5/8 bay leaf
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/8 teaspoon dried marjoram
1-1/4 (14.5 ounce) cans fat-free chicken broth
1/4 cup and 1 tablespoon all-purpose flour
1-1/4 (10.5 ounce) cans beef consomme

In a slow cooker, combine beef, onions, garlic, celery, carrots, green beans, mushrooms, and potatoes. Pour in the tomatoes and tomato sauce. Season with bay leaf, pepper, thyme, and marjoram. Stir together chicken broth and flour. Pour chicken broth mixture and beef consomme into slow cooker, and stir.

Cover, and cook on Low 6 to 10 hours. Remove bay leaf before serving.

Thursday, March 5, 2009

March Exchange

Chelsey's house
7:45 Wednesday March 18

Chelsey - Chicken and Stuffing Casserole
Emily - Lassagna
Shelly - Turkey and Spinach Enchiladas (see recipe below)
Nikki -
Brittani - Chicken Fajitas
Monique - Southern Mac and Cheese
Meaghan - beef and black bean chili
Jenny Rogers - Vegetable Beef Stew

FYI: My neighbor Bianca is joining us in April, and maybe Jennie Holmberg too... don't worry, we'll cap it at 10.

Ground Turkey and Spinach Enchiladas
1 lbs ground turkey
1 pkg frozen spinach - thawed and drained
1 cup salsa
1 can diced tomatoes
1 pkg flour tortillas (or whole wheat)
1 can green enchilada sauce
1 1/2 cups Mexican blend cheese
1 8 oz. block cream cheese (I use reduced fat)
ground cumin to taste

Cook ground turkey in skillet until no longer pink over medium heat. Add drained spinach and 1 cup of salsa to turkey and cumin to taste (about 1 tsp). Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted.
Lay flour tortilla flat and place 1/3 cup mix, roll and place in greased 13x9 inch pan with flat side up. Top with can of green enchilada sauce mixed with can of diced tomatoes and additional cumin to taste (you can also add more salsa if you like). Top with cheese. Bake for 25-30 minutes at 350 degrees until cheese is melted and bubbly.
Serve with refried beans or Mexican rice. Sour cream and guacamole are also great additions.

Wednesday, February 25, 2009 here is the recipe for the greek chicken pasta if interested.

Just an FYI that I plan to bring Lasanga for March.

Philly Cheese Steaks

Recipe Approximate:

1 to 1.5 lbs beef roast (any kind that is reasonably lean - even stew meat will work)
1 to 2 green peppers, thinnly sliced
1/2 to 1 onion, thinnly sliced
5 hoagie rolls
10 slices cheddar cheese (I prefer sharp)
2 cubes beef bullion

Prep Instructions:
Cook beef in slow cooker on low for 7 to 9 hours with bullion and 1/2 to 3/4 cup water. Shred meet.
Saute peppers and onions together until soft
Assemble sandwhiches with cheese on both top and bottom, meat, onions and peppers
Wrap sandwhiches in foil
Bake 7-8 min at 350

Tuesday, February 3, 2009

February Meal List

7:45 Wednesday Feb 18
Chelsey's House

Nikki Holst -White Chicken Chili
Shelly Carlson - Ground Turkey and Spinach Enchiladas
Brittani Bussie - Chicken a la Orange with rice
Meaghan Shomion - Tomato Bisque and spinach cheese bread
Monique Bush - Creamy Chicken Barley Soup
Emily Carlberg - Greek Chicken Pasta
Chelsey Berstler - Philly Cheese Steaks