Monday, December 27, 2010

January Exchange!

Wednesday, January 19 6:30
Chelsey's House - 5232 Logan Ave. S. Mpls

Chelsey - Creamy Chicken Tomato Soup (great with grilled cheese)
Emily - Chicken Pot Pie (I am going to try to make it exciting)
Betsy - Chili and corn bread muffins
Rebecca - having a baby, feel free to make her a meal
Meaghan -Beef and Quinoa Shepard's Pie
Brittani - Chicken and Dumplings
Anneke -BBQ Chicken Pizza
Carey - Baked Ziti with pepperoni and sausage (kinda a baked pizza of sorts)
Jessica - Mystery Slowcooker Chicken (The Recipe is called Amazing Chicken. I'm not sure that I would call it amazing, but I couldn't figure what else to call it.)
Anne - Mongolian Beef Stir Fry w/Basmati Rice

Monday, December 6, 2010

Homemade Shake N Bake Chicken and mashed potatoes

Thaw chicken completely. Skin Chicken and put into powder mixture- shake to coat chicken ( I sprinkle some of the excess powder on the chicken once in the pan). Take 1/4 C. of butter and melt in 9X13 pan in the oven @425. Place the chicken in the pan and cook uncovered for 30 minutes. Take tongs and turn the chicken and cook for 30 minutes more. ENJOY!!

Mashed potatoes are cooked, just reheat.

Wednesday, November 10, 2010

November/December Exchange

When: 6:30 Wednesday December 8
Where: Anne's house - 4313 33rd Avenue South, Minneapolis, MN

Meaghan - Taco Soup with Lime Tostadas
Jessica - Wild Rice Soup
Brittani - Baked Swiss Chicken
Anne - Shepard's Pie (the authentic Irish version)
Carey - Blueberry French Toast Casserole
Anneke - Spicy Chicken Lasagna Rollups
Rebecca - Homemade Shake and Bake chicken and mashed potatoes
Betsy -
Emily - Greek Chix Pasta
Chelsey - sitting out this month

Wednesday, October 20, 2010

Morrocan Chicken

Defrost the chicken and then heat (it is completely cooked so you just need to heat the meal). The rice is Jasmine rice which is 1 cup rice and 2 cups water. Cooked covered for 25-30 minutes or until all liquid is absorbed. Pour about one cup chicken mixture over 1/2 cup or more of rice and top with cilantro and serve.

Saturday, October 16, 2010

Chicken Wild Rice Casserole
Thaw, Mix, place in buttered casserole dish and bake 1 hr. at 350.

green onion
sour cream
wild rice
brown rice
water chestnuts
cheddar cheese

Wednesday, October 6, 2010

October Exchange

Date: Wed, Oct 20
Time: 6:30
Place: Chelsey's House - 5232 Logan Ave. Mpls 55419

Chelsey - Change: Sausage Egg Bake
Emily - Chicken Wild Rice Casserole
Betsy -
Brittani - Italian Sausage Soup with Tortellini
Anne - Chicken Enchiladas
Jessica - White Chicken Chili
Rebecca - Spaghetti Pasta Bake
Anneke - Pork Tinga on Tostadas
Meaghan - Stuffed and Caramelized Acorn Squash
Carey Caverly - Morracon Chicken w/rice

Wednesday, September 1, 2010

Sept Exchange

Wednesday Sept 15, 6:30 pm
Chelsey's House - 5232 Logan Ave. Mpls MN 55419

Chelsey - Beer can chicken (my last slacker meal for a while - I promise!)
Emily - I am SOOO Sorry! I didn't check the blog beforehand, which I know I am supposed to do! I already made bacon&thyme mac and cheese again, sorry everyone :(
Betsy -Toscana Soup (Potato Sausage soup), and Ciabatta Bread
Brittani - Stromboli
Jessica - Crock Pot Maple Chicken & stuffed sweet potatoes
Alice -Squash Lasagna
Meaghan - Sloppy Joe's with Caramelized Onions and Sweet Pickles
Rebecca - Mascarpone Mac and Cheese

Eight in total!

Thursday, August 12, 2010

Grilled Ham Steak with Peach Fresca

Thaw both, grill ham till warmed through, and serve with Fresca.

  • 6 ripe peaches, diced
  • 1/2 red onion, finely diced
  • 1/4 cup brown sugar
  • Juice from one lime
  • 1 tablespoon olive oil
  • 1 tablespoon fresh mint, chopped
  • 1 serrano chili, diced and seeded (I used JalapeƱo, still spicy, but not as much)
  • Pinch Chinese Five Spice
  • Salt and pepper, to taste

August Meal Exchange

Brittani - Meatball Hoagies
Chelsey - Chicken Gyros
Emily - Grilled Ham Steak w/ Peach Fresca
Rebecca- Chicken Enchiladas
Jessica-Stuffed Bacon Cheeseburgers
Meaghan - pasta primavera with alfredo and papperdelle

Saturday, July 17, 2010

Stuffed Zucchini

In a greased baking dish, fill zucchini with sausage & tomatoes, cover with cheese mixture (sorry it looks so gross) and then top with Parmesan cheese. Bake at 350 for 40mins, and then broil for 5min. until cheese is toasted. Enjoy!

July Meal Exchange

Emily: Stuffed Zucchini
Brittani: Chinese Orange-Barbecue Cashew Chicken
Meaghan: chicken, sausage, and veggie bake

Thursday, June 24, 2010

Herbed Steaks with Blue Cheese butter and Grillable potatoes

The steaks are pre-herbed. Throw them on the grill and cook to desired doneness. Pour blue cheese and butter in a bowl and melt in a microwave- smells gross and looks gross, but tastes delicious!! Pour over steaks and ENJOY!

The potatoes are pre-sliced and have some olive oil on them. Put some tinfoil down on the grill and place potatoes raw onto the grill- cook until tender. They could go direcly on the grill but may fall through the slots. If you don't feel like being adventurous with your grill- just pan fry! Will need salt and pepper.

Wednesday, June 23, 2010

Chicken Roll-ups w/ Lemon Dijon Sauce

Thaw the chicken completely.

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

June Meal Exchange

Rebecca: Herbed Steaks with blue cheese butter and grillable potatoes
Brittani: Chicken Roll-ups with Lemon Dijon Sauce

Friday, May 28, 2010

Champagne Mustard Chicken

This is precooked. Thaw and place in saucepan over med to med-high heat. Heat until Sauce bubbles. Cook the rice and steam the broccoli. Serve chicken over the rice and steamed broccoli.

Tuesday, May 25, 2010

Rhubarb Pork Chops

Thaw pork chops. Place in a greased baking dish, with some of rhubarb mixture on bottom and some on top of chops. Cover and bake at 350 degrees for 30 to 35 minutes. Uncover and bake for 10 more minutes. Juices should run clear.

Thursday, May 20, 2010

May Meal Exchange

Wednesday, May 26th 7:45pm Chelsey's House

Rebecca- Champagne Mustard Chicken
Brittani- Country Style Ribs
Meaghan-Olive Oil Pizza
Jessica- Rhubarb Pork Chops

Thursday, April 22, 2010

Chicken Fajitas

These are a bit spicy...tone down with extra toppings for kiddos or if you're not a fan of super-spicy!

Toss chicken and peppers together in frying pan. Fry fast until the chicken is no longer pink. Serve on warm tortillas with cheese, tomatoes, lettuce, guacamole, pico de gillo, etc.


Monday, April 19, 2010

Shepard's Pie


  • 4 large potatoes, peeled and cubed
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • 1/4 cup shredded Cheddar cheese
  • salt and pepper to taste
  • 5 carrots, chopped
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ketchup
  • 3/4 cup beef broth
  • 1/4 cup shredded Cheddar cheese


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
  3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  5. Bake in the preheated oven for 20 minutes, or until golden brown.

Monday, April 5, 2010

Lebanese Kibbi and Flatbread

Ingredients: bulgar wheat, beef, lamb, onions, cumin, cayenne, salt, pepper, dried mint, pine nuts, and olive oil

*heat in microwave and wrap 1 triangle like a burrito in 1/2 of a flatbread piece
*in our family we butter the bread and sometimes stuff it with taboulleh
*to make it less spicy for very sensitive kids, you may want to add plain (NOT vanilla) yogurt and/or lettuce and tomatoes


April Meal Exchange

Wednesday, April 21, 7:45 pm Chelsey's House

Chelsey - Shelly's sweet and garlicy pork loin with Thai peanut sauce
Emily - Shepards Pie (sorry not so season appropriate)
Rebecca - Pork chops with apricot sauce, asparagus, and cornbread
Brittani - Chicken Fajitas
Meaghan - Lebanese Kibbi and flatbread
Jessica - Sweet and Sour Chicken

Six in Total

Monday, March 22, 2010

Florentine Dream Burgers

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, simmer cheese sauce until thickened and warm, about 2 min. Serve burgers on ciabatta buns topped with a ladelful of cheese sauce and a sprinkle of shredded spinach.

Full recipe under October 2009.

Thursday, March 18, 2010

Marinated Chicken

Thaw the chicken completely. Grill over med. high heat for 15 - 20 minutes. (The chicken breasts are pretty huge. We fed four adults and 3 kids with just four of the chicken breasts tonight.)
For the couscous, we like to make it with half-water, half apple juice, and we throw in a handful or two of craisins when it is done.

Tuesday, March 16, 2010

White Cheddar, Bacon and Thyme Mac 'n Cheese


  • 1 tablespoon grated Parmesan cheese, or as needed
  • 1 pound mezze (short) penne pasta
  • 1 pound thick sliced bacon, cut into 1/2-inch pieces
  • 1/4 cup butter
  • 1 small onion, chopped
  • 1/3 cup all-purpose flour
  • 4 cups milk
  • 1 teaspoon dried thyme leaves
  • sea salt and cracked black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 3 1/2 cups shredded sharp white Cheddar cheese, divided


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish, and sprinkle 1 tablespoon Parmesan cheese around the inside of the dish.
  2. Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the penne, and return to a boil. Cook the penne uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  3. Place the bacon pieces into a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Retain 1/4 cup of bacon drippings. Set the bacon pieces aside.
  4. Melt butter and bacon drippings together in a large saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Whisk in the flour, stirring frequently until the mixture forms a smooth paste. Whisk in the milk, a little at a time, and bring the mixture to a simmer, whisking constantly until thickened. Stir in the thyme, salt, and pepper, and then whisk in 1/4 cup Parmesan and 3 cups Cheddar cheese, stirring constantly until the Cheddar cheese has melted and the sauce is smooth and thick.
  5. Stir the cooked penne pasta into the cheese sauce, then lightly mix in the cooked bacon. Spread the mixture into the prepared baking dish and sprinkle 1/2 cup Cheddar cheese over the top. Cover the dish with foil.
  6. Bake in the preheated oven until the pasta is hot and bubbling, about 25 minutes. Remove the dish from the oven, and turn on the broiler. Remove the foil, and broil the dish until the cheese topping is browned and crisp, about 5 minutes.

Monday, March 8, 2010

March Exchange
7:45, Wednesday March 17, Chelsey's House

Chelsey - Salisbury Meatballs
Emily - White Cheddar, Bacon and Thyme Mac 'n Cheese
Jessica - Marinated Chicken with couscous
Brittani - Florentine Burgers
Nikki -Roasted Red Pepper and Sausage soup

5 in total

Wednesday, February 17, 2010

Ginger Pineapple Pork

Thaw Chops Completely

In 2 tablespoons of Olive Oil, cook pork chops 3 minutes on each side...any longer they will dry out.

The brown rice is minute rice, so boil two cups of water, add rice, cover, and take off heat. Should take 7-10 minutes before it is ready.

We ate ours with carrots and green onions. It was yummy.

Chicken a la Orange

Place chicken in a 9x9 or 9x13 pan
Pour sauce over the chicken
Cover with foil
Bake at 350 for 1-1hr 15 min

This recipe sounds kinda strange but it has a good flavor...

3T ketchup
1T flour
1/4t pepper
1/2-1c orange juice
2T soy sauce
1t mustard
1/2t garlic powder

Place 3 large boneless, skinless chicken breasts in pan
Top with 1/4c chopped onion and 1/4c chopped green pepper
Pour sauce over all
Cover with foil
Bake @350 for 1 hour
If desired, garnish with orange slices and bake an additional 15-30 minutes

Monday, February 8, 2010

Cheesy Hashbrown Chili - Thanks Rachel Ray!


  • 2 tablespoons EVOO - Extra Virgin Olive Oil
  • 1 onion, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/4 cup tomato paste
  • 1 pound ground beef
  • Salt and pepper
  • 1 15-ounce can red kidney beans, drained and rinsed
  • 1 15-ounce can diced tomatoes
  • 1 1-pound bag frozen shredded hash brown potatoes
  • 1 cup shredded cheddar cheese

  • Preheat oven to 400°F. Position a rack in the upper third of the oven.

    In a large saucepan, heat the olive oil over medium heat. Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes.


    Stir in the tomato paste. Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper.


    Add the beans and the tomatoes with their juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8-by-11-inch baking dish.

    In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.

Sunday, January 31, 2010

February Exchange

Wednesday February 17, 7:45 pm
Chelsey's House

Chelsey - Shelly's turkey and spinach enchiladas
Emily - chili with cheesy hashbrowns
Nikki -
Meaghan - 3 layer Lasagna (spinach, meat, mushrooms)
Rebecca - Baked Spaghetti
Britani - Chicken a la Orange (I have a thing for the "a-la's")
Jennie - Chicken cutlets with white wine and garlic, and wild rice
Jessica - Italian Beef Sandwiches

8 in total

Wednesday, January 20, 2010

Lasagna Rolls with Roasted Red Pepper Sauce

8 Lasagna Noodles
4 tsp olive oil
1/2 cup Onion
8 oz sliced mushrooms
6 oz baby spinach
3 garlic cloves
1/2 cup mozerella
1/2 cup ricotta
1/4 fresh basil
1/2 tsp salt
1/4 tsp red pepper
1/8 tsp crushed red pepper
1 T red wine vinegar
1/4 tsp salt
1/4 tsp pepper
2 garlic cloves
14.5 oz diced tomatoes undrained
7 oz roasted red peppers undrained
1. prepare noodles, rinse with cold water.
2. Heat oil on med high heat. Saute onion, mushroom, spinach and garlic for 5 minutes. Remove from heat and add cheeses, basil, 1/2 tsp salt and 1/4 tsp red pepper.
3. Prepare sauce mixture in blender.
4. Spread about 1/4 cup cheese mixture over each noodle. Roll up jelly roll fashion. Place in dish seam side down. Pour sauce over noodles. Heat in oven. (I set it at 350)


Tuesday, January 19, 2010

Seared and Braised Pork Tacos

Meat is already seared and seasoned.

Braise: Place meat in dutch oven (covered roasting pot), cover 2/3 way up (meat) with water, cover and cook in oven at 300 F for 2-3 hours (most likely 2, meat should be easily shredded).

Shred and add whole can of diced tomatoes

Simmer uncovered on stovetop for 30 minutes

Charlie and I eat this in soft tacos with the regular taco fixings OR on its own as a stew, you decide. : )

Saturday, January 16, 2010

Greek Chicken Pasta

Thaw and heat through
1 lbs. chicken breast cubed
1/2 lbs. uncooked pasta
2 T olive oil
2 cloves garlic
1/2 c. chopped red onion
3 T. fresh chopped Parsley
1/2 c. feta cheese
1 can marinated artichoke hearts
2 t. dried oregano
2 T. lemon juice
1 large chopped tomato
salt and pepper to taste

boil pasta and drain, cook chicken in skillet with olive oil, garlic and onion. When no longer pink, drain, then add pasta and remaining ingredients, cook for approximately 4 min until heated through.

Sunday, January 3, 2010

January Exchange!

When: 7:45 pm, Wednesday January 20
Where: Chelsey's house, 5232 Logan Ave. S. 55419

Chelsey - Easter in January (apple cider ham and cheesy potatoes)
Emily - Greek Chicken Pasta
Britani - Chicken a la King
Jennie - Lasagna Rolls w/ Roasted Red Pepper Sauce
Jessica - Chicken Pot Pie
Rebecca - Baked Potato Soup and breadsticks
Meaghan - Seared and Braised Pork Tacos

7 in total

Viennese Beef Stew

1 ½ lbs beef stew meat
2 med onions
4 T butter
1-2 tsp caraway seed
½ t marjoram
2 cloves garlic minced
1 can lt beer
1 c water
1 bullion cube
1-2 tsp salt
6 med potato quartered
3 T paprika
4 T Ketchup
Sour Cream (about half container)
Optional:Mushrooms or carrots

Brown beef, onions, garlic and butter. (I use much less and EVOO too) Add seasonings, beer, water, salt, ketchup and let cook for 40 min. Add Potatos and cook until done. Add veggies the last 5 minutes or so. Stir in sour cream at the end(I use fat free and eyeball it to get the correct creamy color)

FYI - I didn't think the stew froze very well, and the meat didn't get very tender, so this might be a better recipe to make once at a time...