Monterey Jack Turkey Burgers (again)

10-ozs. ground turkey
2 tablespoons minced scallion
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 1/2-ozs. shredded Monterey Jack cheese
4 strips turkey bacon
4 hamburger rolls (2-ozs. each), split and toasted
1 medium tomato, cut into 4 slices

In large bowl, combine turkey, scallion, soy sauce, ketchup, garlic powder and pepper; mix well. Add cheese; stir to mix well. Shape turkey mixture into 4 equal patties.

Heat indoor ridged grill sprayed with nonstick cooking spray; add bacon. Cook 3-4 minutes on each side, until browned. Transfer to plate; set aside.

Wipe grill clean; arrange burgers on grill; cook 6-8 minutes on each side, until cooked through.

To serve, layer rolls with burgers, bacon and tomato slices.

From Frozen: Grill until cooked through. I like to eat mine with bacon and sliced avocado, yum!

Mandi's Lasagna

I don't know that there is much point to posting this cause lasagna is kind of lasagna, you know. Anyway- here are the things that are in mine:

mozzarella cheese
ricotta cheese
chive and onion cream cheese
asiago cheese
tomato sauce
ground beef
noodles

Yep- that about does it for mine. I think we all probably know how to layer it all up. Cook it for about an hour with the foil on until the last 10 minutes. Enjoy with garlic bread!

Pork Chops and Apples over Rice

5 pork chops cooked or grilled
3 unpeeled apples sliced
1/4 cup brown sugar
1/2 tsp cinnamon
2 tablespoons margarine or butter

Heat oven to 350. Grease 13x9 baking dish. Place sliced apples in baking dish. Sprinkle brown sugar and cinnamon. Dot with margarine. Top with pork chops. Cover and bake for about 30 minutes or until apples are tender.

Serve over rice.

Pulled Pork Sandwiches

There really isn't a recipe I can give you. It is a process to make good Southern pulled pork! In a nutshell....the pork is brined in a molasses brine for about 24 hours. The meat then gets a homemade rub of about 10-12 spices. Then the meat is smoked for about 12-16 hours in a smoker with hickory wood. It also gets an occasional "sop" of spices and marinade during the smoking process.

All you need to do is put the frozen packet of meat in a pan of boiling water for about 15 minutes to warm in through. (I wouldn't microwave it.) Take the meat out of the packet, fluff with a fork and eat with or without a bun. Some people like to put BBQ sauce on it and some don't! Your choice, it is good either way.

Tortellini Soup

1 lb italian sausage, browned
6 c beef broth
1 can (28 oz) diced tomatoes
1 can (15 oz) tomato sauce
2 c chopped zucchini
1 c carrots, chopped
1 medium onion, chopped
1 c chopped green pepper
1 c chopped mushrooms
2 tsp sugar
1/4 c parsley
1 tsp basil
1 tsp oregano
1 garlic clove
2 c frozen tortellini

Put everything in crockpot and cook 3-4 hours, or until carrots are tender. Add tortellinis 30 min before done, or cook tortellinis separately and add to soup.

From frozen: Thaw in fridge or pot on stove. Cook tortellinis according to package directions in separate pot. Combine warm soup and cooked tortellinis and ENJOY!

Hey freezing ladies-just a little FYI--my freezer is full!! I'm pulling out of the freezer swap for a few months. I'd like to join again maybe in the spring. Thanks for the many meals we have to enjoy in the cold months ahead!

Angie

Way Easy Pizza Thingers

Way Easy Pizza Thingers, aka Pizza Rolls

2 Tbs yeast dissolved in 1/2 c warm water and 1 tsp sugar
1/2 c potato flakes dissolved in 1 c boiling water

After yeast is done rising and potatoes are cooled, mix with
1 c evaporated milk
1/2 c vegetable oil
1 Tbs salt
3/4 c sugar
4 eggs

Mix well. Add 4 cups flour, mixing until smooth. Add 3-4 c more flour (until dough isn't too sticky to work with). Roll out into large rectangle. Spread with pizza sauce, cheddar and mozzarella cheeses and pepperoni. Roll up jelly-roll style and cut with floss or string. Place on greased cookie sheet. Let rise 30 min. Bake 350 for 20-30 min. Serve immediately or freeze. Makes about 35.

From freezer: Pull from fridge and thaw in fridge or pop in microwave to heat up.

Angie's Chicken L'Orange with Pecan Apple Dressing

Chicken L'Orange with Pecan Apple Dressing

(Alice LaBarbera's recipe-Angie's Mom)

Ingredients:

1 Chicken

1 Orange

1/2 apple

1/2 c chopped pecans

1 box Stove Top Stuffing

Seasonings:

1 T Montreal Chicken seasoning

1/2 t poultry seasoning

1/2 t garlic powder

1/4 t paprika

1 T maple syrup

1 T Olive Oil

1/4 t pepper

For Stuffing: Follow box recipe for stuffing but put the diced apple in the water before you bring it to a boil (softens the apple).

For chicken: Take out the insides of the chicken. Rinse and pat dry (like a baby's butt)! Cut the orange into quarters. Squeeze one quarter into the cavity of the chicken. Then keep the rind inside. Then squeeze another quarter of orange over the chicken. Drizzle maple syrup over the chicken. Massage it in. Sprinkle on the seasonings (mix them all together in small bowl first, then sprinkle them all on together).

Put the stuffing around the chicken toward the corners of the pan. Squeeze the last quarter over the chicken and the stuffing and slice in half and put on top of chicken for decoration. Take the pecans and sprinkle over the stuffing and little on top of chicken if you want.

(Spray pan with pam before placing stuffing and chicken inside). Cover with foil/seal edges to the pan tightly and roast at 375 for 2 hrs or until internal temperature registers 180F in thigh muscle. Uncover the last 30 minutes of roasting to brown chicken skin.

Marilee's Black Beans and Yellow Rice

3 cans drained and rinsed black beans
1 onion
1 green pepper
2 cloves garlic
1 can Cajun style stewed tomatoes (plain variety will work fine)
1 1/2 cups water
1 (8 oz.) can tomato sauce
1 Tblspn red wine vinegar
1 tsp. sugar
1 tsp. pepper
1/2 tsp salt.

Rinse and drain black beans. In a large soup pot, saute onion, green pepper and garlic in olive oil until tender. Add black beans and remainder of ingredients and bring to a boil. Reduce heat and simmer for 30 minutes.

Serve black beans over yellow rice. We like to eat it with a dollop of sour cream on top.

To make from frozen: Thaw in refrigerator. While you make the yellow rice, heat up black beans in microwaveable safe bowl or in a stock pot on the stove.

Erika's Meal- Creamy White Chili

Ingredients:

1 pound cubed chicken
1 onion, chopped
1 1/2 garlic powder
1 T oil
2 cans great northern beans
1 can chicken broth
2 cans green chilis
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1 cup sour cream
1/2 cup whipping cream

In pan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilis and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat, stir in sour cream and cream.

From Frozen:
Thaw overnight in refrigerator. Put it all in a big pot on the stove and heat until heated through. Add sour cream and whipping cream if you have it. You can also use more sour cream or even milk instead.

Mandi's Monster's Foot Meatloaf

OK- you have to use a little imagination for mine this month. It is meatloaf but with a halloween twist. Check my blog if you want to see a picure. Here is the recipe:

1 lb hamburger
3/4 C evaporated milk (I used about a 1/3 cup for the foot so it would be a bit more firm for shaping.)
1 pkg lipton soup mix
1 egg
20 saltine crackers
Sauce:
1/2 C ketchup
6 T brown suger
2 T mustard

Bake at 350 for 1 hour.

Shape the meatloaf into a foot. Add toes- I used green olives stuffed with almonds that I bought in a jar at harris teeter. Put the foot in a loaf pan, poke a few holes throughout and cover with your sauce. Bake at 350 for an hour and you are set!

From frozen- thaw over night then put in pan, poke some holes for the sauce to seep into it and cover with sauce. Bake as directed.

Monica's Cheesy Sausage Bake

1 lb. smoked sausage, halved and cut into 1/2" slices
1 tsp. Lawry's season salt
1 can cream of mushroom soup
1 soup can milk
2 eggs
1-1 lb. bag frozen mixed vegetables
1/2 c. diced onions (optional)
1 1/2 c. - 2 c. shredded cheddar cheese

To freeze: Combine all ingredients and dump into 1 gallon freezer bag. Lay flat to freeze.

To serve: Thaw overnight in refrigerator. Pour contents into a bowl and mix with cooked macaroni or other pasta.

Bake uncovered at 350 degrees for 40 minutes, or until bubbly.

Teriyaki Pork Loin

Oh my gosh, I totally forgot to post my recipe. Sorry!

1 pork loin
favorite teriyaki sauce

Take from freezer and let thaw in fridge. Grill for 20 minutes or bake for 40 at 375.

Monica's Cincinnati Chili and Sweet Sausage & Pepper Stir Fry

Cincinnati Chili

1 pound ground beef, cooked
1 can undrained kidney beans
1 large can tomato sauce (can use canned tomatoes too if you like)
1 pack of chili seasoning

Throw it all together and simmer for 10 minutes. At the same time cook up your spaghetti noodles. On your plate, put down noodles, then chili and then top with cheese, sour cream etc. yummy goodness!!


Sweet Sausage and Peppers Stir Fry

5 large sweet sausage links
Cut up sweet orange, yellow and red peppers
1 medium onion
a pinch of garlic
salt and pepper to taste

Cook up your rice. While that is cooking, fry up you top five ingregients and then put it over the rice. So tastey!

Erika's Recipes, Asian Lettuce Wraps and Baked Ziti

Asian Lettuce Wraps

2 t vegetable oil
4 cloves garlic, minced
1 T minced fresh ginger
1 lb ground chicken (about 2 boneless, skinless breasts)
3/4 C minced mushrooms (I use cremini/Italian Brown/Baby Portabello)
1/2 t kosher salt
4 C minced cabbage (about 1/2 a head)
1 8oz can water chestnuts, minced
1/2 C minced green onions
1/4 C soy sauce
2 t sesame oil
1 lemon, zested and then juiced.
1 t hot sauce
1/3 C chopped cilantro
1 head iceberg lettuce
*Dipping Sauce recipe to follow

Heat up a large skillet. Really, a large one, this makes a lot. Put in vegetable oil and when it's hot add minced garlic and ginger. Saute for a minute just until it's fragrant and then add in the ground chicken, minced mushrooms, and salt. Cook until chicken is cooked through.

Then add in the cabbage, water chestnuts, and green onions. Cook for a few minutes until cabbage starts to wilt. Add in the soy sauce, sesame oil, juice and zest from the lemon, and hot sauce. When everything is cooked through, remove from heat and stir in the cilantro.

To serve, carefully separate the whole leaves from the lettuce. Wash and dry them and keep them in the fridge so they're nice and cold. Spoon chicken filling onto the lettuce leaf and then roll it up and serve with dipping sauce below- or any other favorite Asian dipping sauce.

dipping sauce
¼ C Soy Sauce
¼ C Seasoned Rice Vinegar
1 T Fresh minced ginger
2 T chopped green onions

You'll get about 6 cups total of filling.

From Frozen: Thaw mixture slightly, then pour into a skillet and cook until heated through. Let dipping sauce thaw at room temperature.

Baked Ziti
1 pound ziti, cooked
1 onion
1 pound ground beef
1 pound sausage
26 oz spaghetti sauce
6 oz provolone cheese
1 1/2 c sour cream
6 oz mozarella
2 T parmesan

Cook beef, sausage and onion until browned. Drain. Add sauce and simmer 15 minutes. Preheat oven to 350. Grease a 9 X 13 pan. Layer 1/2 the ziti, provolone, sour cream, 1/2 the sauce mixture, remaining ziti, mozarella, remaining sauce and then top with parmesan. Bake 30 minutes.

From Frozen: Thaw in refrigerator the day before and then bake at 350 for 40 minutes, until bubbly.

Mandi- Honey Barbecue Chili

1/2 lb hamburger
1 chopped onion
4 minced garlic cloves
Brown the meat with the onion and garlic. Drain then add the following:

1/2 - 1 C BBQ sauce (just depends how barbecue-ish you like it)
2 cans chili beans
1/3 C honey
3 cans diced tomatoes
dash of basil
1 T chili powder
4 beef bouillon cubes
2 T cocoa
1 T Worcestershire sauce
1 T dijon mustard
1 1/2 t cumin
2 cans kidney beans

Bring all that to a boil then let it simmer about an hour or till ready to eat.

From frozen: unthaw in fridge over night then re-heat on stove or crock pot. Serve with sour cream and cheese. (and corn bread! :)

Angie's Burrito Casserole

1 pkg (2.5 lbs) of frozen bean and cheese burritos like El Monterey

1 c milk

1 can cream of mushroom soup

1 1/2 c shredded cheddar cheese

1/2 cup sliced olives

cilantro leaves

Add burritos to bottom of 13X9 baking dish. In a medium bowl, mix together m ilk, soup, 1 c of cheese and the olives. Pour mixture evenly over the burritos. Top with remaining cheese.

Bake at 350 for 50 min or until heated and bubbly. Sprinkle with cilantro leaves.

Angie's Sausage and Bean Casserole

1pkg sausages

3 cans pork and beans

1/3 c bottled BBQ sauce

2 T brown sugar

1 pkg Jiffy cornbread

1/3 c milk

1 egg

Cook sausage until browned and cut into 1/2 inch pieces. Mix together sausages bean, BBQ sauce and brown sugar. Spoon into 13x9 coated baking dish. Prepare the cornbread and spread evenly over the top of the casserole.

Bake at 350 for 45 min, until bubbly. Allow to cool slightly before serving.

Taco Potatoes by Monica

Wash potatoes and bake them 350 for 1 hour

While the potatoes are baking, heat up taco meat and let cheese defrost.

Top potatoes with taco meat, cheese, and any other ingredients you like...the more the better! Enjoy!

Angie's Stuffed Bell Peppers

I got this recipe from my sis-in-law Jodi. Tasty!!

Cut green peppers in half length wise. Blanch in boiling water for 5 minutes to make peppers bake faster.

Brown hamburger or turkey burger.

Prepare Spanish rice.

Mix Spanish rice with hamburger ( if it looks dry you can add an additional can of tomato sauce or diced tomatoes--I added 1 large can of diced tomatoes).

Fill Green peppers with meat/rice mixture.

Bake for 30 min on 350.

Making 5 green peppers of 10 halves is a good serving. They do very well frozen.

Voila!

Angie's Chicken Noodle Casserole

4 chicken breasts softened and shredded in chicken boullion

2 cans cream of chicken soup

1 pkg wide egg noodles

1 lb mozzarella cheese, grated

5 pieces of bacon

Cook soup, adding salt, pepper, red pepper, bacon shreds. Combine cooked shredded chicken into soup base over medium heat. Boil water for noodles.

When noodles are done, drain and set aside.

Layer in casserole dish: spread soup mixture on the bottom, then add noodles cheese, and more soup mixture. Top with remainder mozzarella cheese.

Cook for 30 minutes or till hot and bubbly on 350.

Kristen's Mexican Chicken Haystacks

4 lbs cooked chicken, shredded/cut-up
2 lrg onions, chopped
3-4 garlic cloves, crushed
3 28oz cans diced tomatoes
2 7oz cans diced green chilies
3 15.5oz cans pinto beans, drained
1 1/2 Tbs oregano
1 Tbs cumin
Juice of 3 limes (add just before serving)

Mix everything together and cook at 325 for 2-3 hours. Squeeze lime juice into mixture just before serving. Serve with chips, rice, and taco fixings. This serves about 20 people so cut in half for smaller families.

From Freezer: Pull from freezer and thaw in fridge. Heat and serve as above.

Mandi- BBQ Pork Ribs

Strip of Ribs
1 C bbq sauce
1 C catalina dressing

Put in Crock Pot for the day till nice and tender.

From Frozen: I am sure you can just pop them right in from the freezer to the crock pot, but I let them thaw in the fridge the night before and then put them in for 4-5 hours on low. Super Easy!

Chunky Beef Crockpot Chili

Ingredients
1 1/2 lb. stew beef chunks
2 15 oz cans black beans
1 15 oz can of corn (optional)
1 shallot
1 10 oz can rotelle tomato with green chiles (as hot as you want it)
1 teaspoon garlic
1 Tablespoon chili powder
1 Tablespoon cumin
1/2 tablespoon sugar
1 can beef broth
Salt and pepper to taste

Freezer Prep:
In a large skillet, brown the stew beef on both sides, approximately 3 minutes per side. Remove from heat. Let cool. The beef should still be uncooked in the middle.

Prop open a one gallon freezer bag, and pour in the black beans, tomato, shallots, garlic, chili powder, cumin, sugar, and the browned beef. Seal the bag, and mix all ingredients together in the bag. Unseal the bag to let the air out, reseal it, and label it as Crockpot Chili- Thaw 24 hours- Add One can beef broth- Cook for 6-8 hours. Place it in the freezer. Freeze.

Cooking Instructions:
Thaw overnight in fridge.
Pour into crockpot. Don't worry if it's still kind of frozen. It will thaw in the pot.
Add one can beef broth, and stir.
Cook in crockpot for 6-8 hours.

Serving Suggestions:
Serve with crispy tortilla chips, and top with sharp cheddar cheese and sour cream. Garnish with fresh chives.

Pineapple Pork Chops

Ingredients
5 boneless pork chops
1/4 Cup soy sauce
1/4 Cup maple syrup
1 Tablespoon sesame seeds
1 Tablespoon sesame oil
Coarse sea salt and pepper to taste

Cooking Day Ingredients
1/4 Cup maple syrup
1/4 Cup balsamic vinegar
1 can pineapple chinks or fresh pineapple

Freezer Instructions: Prop open a one gallon freezer bag. Add soy sauce, maple syrup, sesame seeds, and sesame oil to the freezer bag. Mix the marinade together by working the outside of the freezer bag with your hand. Salt and pepper the pork chops. Add the pork chops to the bag, and turn to coat. In smaller bag, pour in maple syrup and balsamic vinegar.Squeeze excess air out of the bag, seal, and label the bags with a Sharpie. Lie bag flat in freezer. Freeze.

Cooking Instructions: Thaw on fridge 24 hours. Heat grill to Medium Hot. Place the marinated pork chops on the grill once it has preheated. You can discard the rest of the marinade. Grill the pork chops until done, around 6 minutes per side. While the pork chops are grilling, add maple syrup, balsamic vinegar, and pineapple to a medium saucepan. Cook over medium heat for 5-6 minutes, until pineapple starts to break down and create its own syrup goodness! Serve the pork chops hot with pineapple on top.

Mandi- Chicken Enchiladas

This is actually Miranda Jones' recipe from the Right on Recipe blog. Here it is again...

Chicken Enchiladas

This thing comes out of the oven all bubbly and beautiful, with the cream and cheese having magically made their own amazing sauce. Trust me, you’re going to want to eat these all yourself — but don’t. That would be a big mistake.

INGREDIENTS


• 3 cups shredded cooked chicken (from a precooked deli-roasted chicken)
• 1 cup store-bought salsa verde (green salsa)
• One 4-ounce can diced green chiles
• 2 tablespoons finely chopped canned chipotle chiles
• 2 cups whipping cream
• 1 cup chicken broth
• 8 flour tortillas, fajita size (about 8 inches in diameter)
• 11⁄2 cups shredded Monterey Jack cheese
• Fresh cilantro, chopped fine for garnish

DIRECTIONS
Preheat the oven to 350ºF. In a bowl, mix the chicken, salsa, green chiles, and chipotles together well. Pour half of the cream into the bottom of a 9 x 13–inch baking dish. Pour the chicken broth into a wide bowl and submerge a flour tortilla until well moistened, about 30 seconds. Remove and place about 1⁄8 of the chicken mixture in the middle of the tortilla, roll it up like a cigar, and place it, seam side down, on the cream in the baking dish. Repeat until all the tortillas are filled and side by side in the dish. Spread the cheese over the enchiladas and pour the remaining 1 cup cream over the top. Bake until starting to brown nicely, about 30 minutes, and serve with a little cilantro.

From Frozen: Uncover and bake at 350 for an hour. (May want to cover toward the end if the cheese browns too soon.)

Kristen's Recipe- Chicken Pockets

2 c chicken cooked and chopped
3 oz cream cheese, softened
1 Tbs chives, chopped
2 T milk
salt
1/8 tsp pepper
1/2 can mushrooms
2 8oz pkg refrigerated crescent dinner rolls
1/4 c melted butter

Mix chicken, cream cheese, chives, milk, salt and pepper in bowl to make filling. Unroll crescent rolls and press dough along each perforation to make four rectangles. Put about 1/4 c of chicken mixture into center of rectangles. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet into melted butter and place on baking sheet. Bake at 350 for 20 min or until golden brown. These are good hot or cold.

For frozen pockets: Take out of freezer in the morning and thaw in fridge. Bake as directed above.

Erika's Recipe- Sausage Stuffed Calzones

Calzones

1 pkg active dry yeast
1 cup warm water (105 - 115 degrees)
3 to 3 1/2 cups of flour
1/4 cup vegetable oil
1 tsp salt
1 pound pork sausage
1/2 cup chopped onion
2 1/2 cups shredded mozzarella cheese
1 tsp dried basil
1 tsp dried oregano
1 (6 ounce) can tomato paste
olive oil
Marinara Sauce

Dissolve yeast in warm water in a large bowl. let stand 5 minutes. Add 2 cups flour, vegetable oil, and salt. Beat at medium speed with an electric mixer until blended. Stir in enough remaining flour to make a stiff dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic ( about 5 minutes). Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 hour or until double in bulk.

Cook suasage and onion in a skillet over medium heat until sausage is browned, stirriing until meat crumbles, drain well.

Combine sausage mixture, shredded cheese, and next 3 ingredients in a medium bowl, stir well.

Punch dough down, divide dough into 6 equal portions. Roll each portion into a 7 inch circle.

Spoon 1/2 cup sausage mixture onto each circle, moisten edges with water. Fold circles in half, press edges together with a fork dipped in flour. Transfer to a lightly greased baking sheet. Crimp edges if desired.

Brush dough gently with olive oil. Cover and let rise in a warm place free from drafts, 30 minutes.

Make slits in top of dough to allow steam to escape. Bake at 400 for 25 minutes or until golden. Serve with Marinara Sauce.

This is my sister's recipe. Let it be known that I did not make the dough, I used Rhodes bread dough.

From Frozen: Thaw at least partially in refrigerator. Bake at 350 for 15 minutes, checking frequently. Serve with your favorite marinara.

Erika's Recipe- Turkey Burgers

Monterey Jack Turkey Burgers

3/4 pounds ground turkey
2 tablespoons minced scallion
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon minced garlic
1/2 c. shredded Monterey Jack cheese

In large bowl, combine turkey, scallion, soy sauce, ketchup, and garlic, mix well. Add cheese; stir to mix well. Shape turkey mixture into 4 equal patties. Heat grill sprayed with nonstick cooking spray. Cook 5-6 minutes on each side, until browned and cooked through. Yummy on rolls with tomato, avocado and bacon.

From frozen: Thaw in refrigerator overnight, Grill as above.

June- Monica's Manicotti

Recipe:

12 oz jumbo shells
2 1bs Ricotta cheese/half cottage cheese
2 cups shredded mozzarella
3/4 cup grated Parmesan cheese
3 eggs
1 T parsley
3/4 t oregano
1/2 t salt
1/4 t pepper
32 oz spaghetti sauce

Cook shells, drain. Combine cheese, eggs, parsley, spices. Fill each shell with 2 T cheese mix. Spread a thin layer of sauce on bottom of 9 x 13 pan. Place shells open side down, single layer. Cover with remaining sauce. Cover with foil. Bake 350 for 35 minutes.

From Freezer: Bake at 350 for 45 minutes.

June-Monica's Chicken Enchiladas

Recipe:

2 cans cream of chicken soup
1/2 pint sour cream
pinch of garlic
1 can diced green chilies
3-4 chicken breasts diced

Mix these five ingredients in a bowl and then spoon them into tortillas.
Roll up side by side. Spoon remaining mix over tortillas.
Sprinkle with cheese. Bake for 30 minutes at 350.

From Freezer:

Thaw sauce, tortillas and cheese
Spoon in tortillas
Roll up side by side
Spoon remaining mix over tortillas
Sprinkle with cheese
Bake at 350 for 30 minutes.

Enjoy!

June-Barbara Toler's Southern Casserole

1 Can Shoe peg corn

1 can French Green beans

1/2 c chopped onion

1/2 c chopped celery

1/4 c chopped green pepper

1/2 c grated sharp cheese

1 container of sour cream

1 can cream of celery soup

2-4 breasts of chicken chopped-(already cooked).

Mix ingredients.  On top, crumble ritz crackers and cut up 1/2 stick of butter.  

Bake 45 min at 350.

Voile!  A taste of Charleston.

June-Angie's Taco Pie

Taco Pie

Ingredients:

1 pkg refrigerated crescent rolls

1 lb ground beef

1-2 cans of diced tomatos

1 pkg taco seasoning

1 container sour cream

8 oz mexican shredded cheese

crushed tortilla chips

(You can also top the pie once baked with lettuce, tomatos, olives, taco sauce...whatever your kids will eat!)

Lay crescent rolls flat on bottom of square pan.  Bake according to pkg.

Brown the beef, mix w/taco seasoning.  Add tomatos.  Spread mixture on crescent rolls. Layer with sour cream and cheese, then top with crushed nacho chips.

Bake: 350 for 45 minutes till heated thoroughly and cheese melted.

Ole mamasitas!

Mandi's Chicken Pot Pie

1 deep dish pie shell
chicken (diced)
1 bag mixed veggies or 1 lg can Veg-all
sauce (recipe below)

Place cut up chicken in the bottom of a pie shell. Then cover chicken with veggies (thawed) , pour sauce over it all and cover with second pie shell. Bake at 350 on a foil-lined cookie sheet (in case of spills) for about an hour or until center of crust looks golden. You will probably want to use a pie crust shield if you have one. If not then just put some foil around the crust.

From Freezer: Put in fridge a couple days before or just stick it on the counter the morning you want to use it to unthaw completely before cooking.

Sauce

Saute:
1/3 C butter
1/3 C onion

Stir in:
1/3 C flour
1/2 t salt
1/4 t pepper
1/4 t celery seed
Mix till smooth

Then add:
1 3/4 C chicken broth
2/3 C milk

Simmer till thick.

Kristen's Barbeque Chicken Sandwiches

One chicken breast per family member
1 bottle BBQ sauce
1/2 cup water

Put all into a crockpot and cook on low for 8 hours or high for 4 hours. Shred chicken and let cool. Place into freezer bags and freeze.

To thaw: Remove from freezer in morning and put into fridge. Heat and serve on thawed buns.

Monica's Beef Stroganoff Recipe for May

Frozen instructions: Remove kit from freezer about an hour before you want to eat. Kit includes meat mixture and pack of dry noodles. In one saucepan boil water and cook noodles. While they are cooking, take out another sauce pan to heat up meat sauce until warmed through. Serve up both together and enjoy!

RECIPE:

Brown 1 lb ground beef with onions
Add 1 can cream of mushroom soup
Add 1 8oz cup of sour cream
Add a dash of garlic
Add a handful of sliced up green onions

Simmer for 10 minutes. Serve over rice or egg noodles. Enjoy

Monica's Sromboli Recipe for May

If frozen Bake at 350 for approximately 30 minutes (keep a eye on it). If slightly thawed, warm at 350 for 15 minutes on a baking sheet. Slice and serve with warm marinara sauce.

RECIPE:


Grease two cookie sheets and put a frozen bread dough log on each cookie sheet. Cover with saran wrap. Let defrost and rise all day (usually from 8am-5pm).

Then flatten dough on each cookie sheet and spread out to the length of the cookie sheet. (The dough will not cover the whole cookie sheet).

Start right at top center of the dough and put three pepperoni across, all the way down the middle of the dough.

Then sprinkle Italian seasoning.

Then sprinkle about 1 cup of mozzarella cheese.

Then sprinkle with 1 1/2 cups cooked sausage.

Then sprinkle with 1 cup shredded ham.

Then sprinkle with more Italian seasoning.

Now it's time to seal up the stromboli. First take sides, put them together and seal. Then take the top, fold it over and seal it. Do the same with the bottom. It should look like a nice little present now. Then flip it over so the seals are on the bottom of the greased cookie sheet. Sprinkle with butter and Parmesan cheese.

Bake at 350 for 30 minutes. Then slice up and dip in marinara sauce. Yum Yum

Erika's Recipes: Asian Grilled Flank Steak with Mango Rice and Ham and Cheese Braid

Asian Grilled Flank Steak

1 beef flank steak (1-1/4 lb.)
3/4 cup BULL'S-EYE Original Barbecue Sauce
1/4 cup soy sauce
1/4 cup thin green onion sliced
2 Tbsp. sesame seeds (optional)
1 clove garlic, minced
1/4 tsp. ground ginger

SCORE steak on both sides; place in shallow glass dish or large resealable plastic bag.
MIX remaining ingredients. Pour over steak; cover dish or seal bag. Marinate in refrigerator at least 2 hours or overnight. Remove steak from marinade; discard marinade.
PREHEAT grill to medium-high heat. Grill steak 15 to 20 minutes or until cooked through, turning every 8 minutes. To serve, cut steak across the grain into thin slices.

FROM FROZEN: Place in refirigerator 24 to 48 hours to thaw. Grill as directed.

Mango Rice

1/2 cup sugar
1/2 cup water
1/2 coconut milk

Bring to a simmer for 3 min. Then add 2 cups of cooked sticky rice and 1 cup mango's or any other fruit. Bring to a simmer for 5 more min. You can serve warm or cold.
(I always make this with this flank steak. Cook the rice with 2 c. water and boil for 15-20 minutes. I rearely add any fruit at all, we just eat it with the coconut milk and sugar).

Ham and Cheese Braid

See this site for recipe and instructions. (The first time I made it I thought it used too much ranch, so I halved it in my recipe).

Angie's Recipes for May

( I just saw a picture of me making the crunchy chicken Austin took!)
Crunchy Chicken

If frozen, bake at 400 for 45 minutes until cooked thoroughly.  Or if thawed, 400 for 20 min.

Recipe 

2c of French's Cheddar French Fried Onions

2 T flour

4-5 Chicken Breasts

1 egg beaten

1 Box Ranch Shake-n-Bake

Crush French fried onions and mix with Shake-n-Bake and the flour in a plastic bag.  Dip chicken into egg, then coat in onion and ranch crumbs.  

My Family Recipe Lasagna 

Frozen: Bake at 375 for 50 min.  Take off plastic lid and cover with foil.  Last 5 min. broil the cheese on top w/out foil.

Thawed: Bake at 375 for 35 min.  Broil the top as above for last 5 min to brown/crisp the cheese.

Recipe

12 oz Italian Pork sausage 

1 c chopped onion

2 cloves of garlic, minced

2 14 oz cans diced tomatos, undrained

3 8oz cans tomato sauce

3 T dried Italian seasoning 

1 t fennel seed

black pepper

salt

6 dried lasagna noodles (no boil)

1 beaten egg

1 15 oz container of ricotta cheese

1/4 c Parmesan cheese

2 bags of shredded mozzarella cheese

For sauce, brown sausage, then drain, then add onions.  Brown together then add all the spices.

Stir in undrained tomatos, tomato sauce, and add more seasoning to taste.  Bring to boil, reduce heat, then simmer for 30 min to make flavors come out.

For filling, combine egg, ricotta dn 1/4 c Parmesan in separate bowl.

Assemble:  Sauce on bottom, noodles, ricotta, sprinkle Parmesan cheese, mozzarella cheese, then sauce again and repeat until pan is full.  For the last steps, add lots of sauce on top and lots of mozzarella cheese.

Just a Reminder...

We are swapping our meals on Monday, May 4, at 11:30 here at my house. Make sure to bring a cooler, and all of your meals. Also, please mark your meals with what it is and the date.

Angie, Monica and Erika are each making 2 recipes with 3 meals each
Mandi and Kristen are each making 1 recipe with 4 meals each

We will all leave with the same number of meals we bring. Remember to post your recipes and cooking instructions on the blog.

I look forward to seeing you on Monday!

Guidelines

1. You must try out your meals before making them for the masses. That means preparing it, freezing it and then thawing and cooking it to make sure that not only is it a good recipe, but it freezes well.

2. $15 should cover the cost of all of the ingredients for two meals, not including staple items like seasonings you have on hand. It should also cover the cost of extra items that your dish requires like uncooked rice or pasta, and additions to the food like sour cream or cheese that you add during cooking. It does not cover the cost of packaging supplies that you will use to freeze your dish such as plastic wrap, tin foil, ziplocks, or aluminum pans. You assume those costs.

3. Each meal should serve a family of 4-5. That would mean 4-5 (depending on size) chicken breasts or pork chops, or whatever.

4. These are meant to be main dishes, any sides are not necessary, people can cook up their own vegetables or whatever they like to go with their meal.

5. FYI, the following do not freeze well: potatoes (unless you use the ones already frozen), cream cheese, raw eggs, rice and some pasta. If your dish uses rice or pasta as a main element, you can try to cook it al dente, but it still usually comes out a bit mushy. Lasagna would be an exception. You can try playing around with those recipes and see if the rice or pasta could be added during cooking night.

6. Please use this blog to post not only your recipes, but the instructions on how to prepare your meals from frozen. That way all we have to do is log on to see what we need to do.

Beginning...

I have had visions of freezer meals these past few days and finally came up with an idea that would be win-win for me and a few friends. Many people have started Once A Month Cooking (OAMC) in an attempt to save money and cut down on time preparing meals. I really didn't want to spend a whole day shopping and then a whole day cooking 30 different meals for my family so I tried to think of some other options. When Entrees Made Easy was still in business I would go in and do a few meals every once in a while but they were a bit pricey and now they are gone. There are also freezer meal groups that get together and cook together, with the host in charge of buying $500-$600 worth of groceries and then having to divy up the food and collect people's money. That sounded like way too much work. So my compromise is that each lady who would like to participate cooks up 6 batches of two separate meals, cutting down on ingredients and time and brings them one day a month to exchange for the meals that everyone else had prepared. Doing it this way means that more people can participate because no matter how many people we have, we can just rotate the meals so everyone leaves with a different 12. And by setting a price limit of $15 for two meals, the price would be even across the board, so you will spend $90 making your 12 meals and so will everyone else. It sounds pretty good in theory, time will tell how it plays out in real life. I figure it's worth a try for 12 tasty dinners that I don't have to make!