January Meal Exchange

I am giving everyone ONE more day to sign up for January's meal exchange. I sent an email out to all of the ladies that are on our blog but haven't signed up this month. Check back Thursday morning for the official list for the January exchange.

January Menu

Please post your meal for January here.

Nanci - Creamy Chicken Enchiladas

Lisa - Slow Cooker Southwest Chicken Stacks

Savanna - Cheesy Ham and Potatoes
Lesa - Spaghetti
Natalie - Ravioli Casserole
Erika-White Bean Chicken Chili
Auburn - Cranberry Chicken
Brandie--Hawaiian Chicken
Bobbi-Cheesy Chicken

APRICOT CHICKEN

I used frozen chicken breast that are really big. I didn't want to thaw then re-freeze so you might want to cut them in half before you cook them.

Ingredients

1 Pkg. Lipton Onion Soup Mix
1 Jar Apricot Jam
1 Bottle Russian Dressing
6 Chicken breasts

Directions

Mix everything together and pour over chicken.
350 covered for 45 min.
Sever with rice or baked potatoes

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 462.7

• Total Fat: 21.1 g
• Cholesterol: 18.8 mg
• Sodium: 496.0 mg
• Total Carbs: 63.5 g
• Dietary Fiber: 1.0 g
• Protein: 5.6 g

Egg Rolls

This recipe is for 1 package of egg roll wrappers which is about 20 eggrolls.

Sorry, this recipe is really approximate. 

I just add stuff until it tastes yummy, but hopefully you'll get the jist.

1 pound groud beef, turkey, pork (I used ground beef for this exchange)

3-4 tsp. ginger root (you can buy a jar that's already chopped if you're afraid of the root...lol)

1-2 tsp. garlic

1/2-3/4 C. ALOHA Shoyu (you can find in Asian section...this is really THE BEST soysauce)

3 TBS. brown sugar

1 bag coleslaw

1 package eggroll wrappers

1 egg for sealing wrappers

oil for frying

Brown meat in skillet, I usually season with season salt and salt and pepper.  Add ginger root that has been peeled and chopped/ground to meat.  Add garlic that has been pressed/finely chopped.  Add soysauce and brown sugar, if it tastes too salty, then add a little more shoyu. 

 Add coleslaw to meat and cook until wilted a little. 

 Drain.

Add meat to eggrolls and roll.  I brush edges with egg to stick.  I usually add one heaping TBS or a little more, you don't want your eggrolls to be too full.  Heat oil to 350 and fry until golden brown.

Sweet and Sour Sauce

This is super easy, but our favorite.

1 jar of La Choy sweet and sour sauce.  Pour into pan or microwave bowl, add some sugar, a few tablespoons or more and heat. 

Enjoy with eggrolls.

Hope that this recipe makes sense.

You can eat right away or refridgerate and then freeze in a single layer.  When recooking, place on cookie sheet and bake at 400 for about 10 minutes or until heated.  You could also refry if wanted.  Microwave works ok, but they are a little more soggy when cooked in microwave.

12 Servings
Amount Per Serving
Calories		302.3
Total Fat		11.1 g
	Saturated Fat	3.6 g
	Polyunsaturated Fat	2.1 g
	Monounsaturated Fat	4.0 g
Cholesterol		34.3 mg
Sodium		745.7 mg
Potassium		211.1 mg
Total Carbohydrate		37.8 g
	Dietary Fiber	1.1 g
	Sugars	3.0 g
Protein		12.8 g

Another Successful Exchange!

Yet again, another successful meal exchange has taken place. Thank you to everyone that made it successful. If you haven't already, please don't forget to add your nutritional information and recipe as a seperate post.

In looking ahead, we will be having our next exchange on TUESDAY, January 11. Start planning on what you would like to cook. You have until December 21 to sign up for January's exchange. Let all of your friends know.

Hope you all have a Merry Christmas and a wonderful New Year!

Cheese Filled Jumbo Shells

1 12 oz pkg jumbo shells

2 cups ricotta cheese

2 cups cottage cheese

3/4 cup grated parmesan cheese

2 eggs

3 cups (about 28 oz jar) spaghetti sauce

2 cups (8 oz) mozzarella cheese

1 tbsp chopped fresh parsley

3/4 tsp dried oregano leaves

1/2 tsp salt

1/4 tsp pepper

Heat oven to 375. Cook pasta according to package directions. Meanwhile, in large bowl, stir together cheeses, eggs, parsley, oregano, salt and pepper. In 9x13 dish, spread 1/2 cup spaghetti sauce. Fill each cooked shell with about 2 tablespoons cheese mixture. Layer one-half filled shells in prepared baking dish; spread one-half remaining sauce over shells. Layer remaining filled shells over sauce; spread remaining sauce over shells. Sprinkle with additional parmesan cheese, if desired. Cover with foil. Bake 35 minutes or until hot and bubbly.

If prepared ahead and frozen bake thawed/refrigerated jumbo shells 350 about 40-50 minutes; frozen jumbo shells at 350 about 2 hours or until hot and bubbly.

This recipe serves 8 to 10, so each pan I prepared isn't quite a full recipe. However, the nutritional information is for 1/6 of what I put in each pan.

Calories: 431.4

Fat: 15.4

Fiber: 2.8

Protein: 31.6

Carbs: 41.7

Lasagna

Lasagna

1 pkg frozen spinach
2 lbs ground beef
1/4 lb sausage
1/2 t salt
1/4 t pepper
1/2 t Worcestershire sauce
1/8 t oregano
1 12 oz package lasagna noodles
1 lb mozzarella cheese
1 can cream of mushroom soup
1/2 c parmesan cheese

Cook spinach as directed. Brown beef and sausage. Add salt,pepper, oregano, worcestershire sauce; stir in spinach. Cook noodles, drain, rinse thoroughly. Arrange 1/2 noodles, 1/2 meat, 1/2 grated cheese, repeat. Combine soup and milk and spread over casserole and let seep in. Spread tomato sauce over the top and sprinkle with paremsan cheese. Bake at 350 in oven for 30 minutes. This can be prepared the night before, if so cover and refrigerate. When ready to cook, uncover and bake at 35o for 45 minutes.


Fat: 14.1
Calories: 234
Protein: 17.4
Fiber: 1.7

Chicken Manicotti

1 1/2 Tbsp Garlic Powder
2-3 Chicken Breasts, cut in thin strips
10 Manicotti noodles (uncooked)
4 cups Spaghetti Sauce (I used Prego)
3/4 lb Jimmy Dean Italian Sausage, cooked and drained
3/4 cup mozzarella cheese

Rub garlic over chicken.  Stuff chicken into Manicotti.
Spread 1 Cup sauce in bottom of greased 9x13 pan.
Put 10 stuffed manicotti noodles in pan
Cover with 3 cups sauce.
Sprinkle with sausage and cheese.
Pour 1/2 cup water around the edges of the pan.
Bake covered at 375 for 65-70 minutes (until chicken is done and pasta is tender).

We like to eat this with green salad and french bread.

313 calories
14.6 g fat
64.5 mg cholesterol
20.6 g carbs
1.3 g fiber
21.6 g protien