Just a reminder that March's meal exchange will be on Tuesday March 8th at 9:30am at my house (Savanna's).
For those of you who are interested, the next several exchanges are posted below:
April 12
May 10
June 14
Tuesday, February 15, 2011
March's Meal Exchange
UPDATE!!! We are making TWO different meals each for the march exchange. Please list both. Thanks!
Please post your meals for March. Remember to edit this post rather than commenting on the post or adding another post. This will help keep all the information in one location and make it easier to see. Thanks!
Bobbi Loosli:
Marilyn Keil: Chicken Enchiladas, meatball gravy to go over rice or pasta
Nanci Edwards: Cowboy Dinner (from Melskitchencafe.com) and easy baked chicken (from jane's blog)
Lesa Gunn: Hawaiian Chicken, Breakfast Burritos
Natalie Ball: Creamy Bacon Chicken, ravioli casserole
Brandie Rudy: Chicken Tortilla Soup, Easy Swedish Meatballs
Please post your meals for March. Remember to edit this post rather than commenting on the post or adding another post. This will help keep all the information in one location and make it easier to see. Thanks!
Bobbi Loosli:
Marilyn Keil: Chicken Enchiladas, meatball gravy to go over rice or pasta
Nanci Edwards: Cowboy Dinner (from Melskitchencafe.com) and easy baked chicken (from jane's blog)
Lesa Gunn: Hawaiian Chicken, Breakfast Burritos
Natalie Ball: Creamy Bacon Chicken, ravioli casserole
Brandie Rudy: Chicken Tortilla Soup, Easy Swedish Meatballs
French Dip Sanwiches
1 LB Siced Roast Beef Sandwich Deli Meat
6 Sour Dough Rolls
6 Slices Provolone Cheese
1 Package Au Jus For Dipping
To prepare-
Slice rolls in half and open. On one side add roast beef and cheese on top. Broil on low for about 5 min. Prepare Au Jus to package. Cut sandwiches in half and dip in Au Jus. YUM!
Nutritional Facts:
Calories 413.0
Total Fat 13.1
Sat. Fat 6.5g
Cholesterol 50.6mg
Sodium 1,686.0 mg
Total Carb. 36.9g
Fiber 1.3g
Sugar 1.2g
Protein 35.1g
6 Sour Dough Rolls
6 Slices Provolone Cheese
1 Package Au Jus For Dipping
To prepare-
Slice rolls in half and open. On one side add roast beef and cheese on top. Broil on low for about 5 min. Prepare Au Jus to package. Cut sandwiches in half and dip in Au Jus. YUM!
Nutritional Facts:
Calories 413.0
Total Fat 13.1
Sat. Fat 6.5g
Cholesterol 50.6mg
Sodium 1,686.0 mg
Total Carb. 36.9g
Fiber 1.3g
Sugar 1.2g
Protein 35.1g
Saturday, February 12, 2011
Chicken Stew
1 can potatoes
2 cups baby cut carrots
8 oz mushrooms
1 chopped green pepper
2 lbs boneless, skinless chicken thighs
1/2 tsp salt
1 tsp instant chopped onion
1/4 tsp garlic powder
1 Tbsp tomato paste
1 jar roasted chicken gravy
1/2 c. white wine or water
Toss carrots, mushrooms, pepper into slow cooker. Arrange chicken on top. Sprinkle salt, onion and garlic powder over chicken. Stir tomato paste into jar of gravy. Pout gravy mixutre and water over all.
Cover & cook on low heat 8-10 hrs or until vegies are tender and chicken is cooked.
Calores: 365
Fat: 15g (Saturated 5g)
Cholesterol: 85mg
Sodium: 740mg
Carbs: 25g
Protein: 35g
2 cups baby cut carrots
8 oz mushrooms
1 chopped green pepper
2 lbs boneless, skinless chicken thighs
1/2 tsp salt
1 tsp instant chopped onion
1/4 tsp garlic powder
1 Tbsp tomato paste
1 jar roasted chicken gravy
1/2 c. white wine or water
Toss carrots, mushrooms, pepper into slow cooker. Arrange chicken on top. Sprinkle salt, onion and garlic powder over chicken. Stir tomato paste into jar of gravy. Pout gravy mixutre and water over all.
Cover & cook on low heat 8-10 hrs or until vegies are tender and chicken is cooked.
Calores: 365
Fat: 15g (Saturated 5g)
Cholesterol: 85mg
Sodium: 740mg
Carbs: 25g
Protein: 35g
Friday, February 11, 2011
LInda Holman's Mexican Casserole
Tortilla chips crushed in a 9x13 pan
2 c. pre cooked and diced chicken
1 can diced tomatoes with green chilies
1 can of diced chilies
1 can cream mushroom soup
1 can cream of chicken soup
1/2 lb grated cheese
Combine all ingredients but chips and cheese.
Pour mixture over chips.
Bake 350 degrees until bubbly (about 30 minutes)
Add cheese to top last 10 minutes.
**You can add rice and/or canned corn to mixture. Olives can be added to the top before baking. Our exchange recipe had 2 c.cooked rice and 1 can of corn added to each recipe. (If you use rice make sure to cook it first. There is not enough liquid in the recipe to cook the rice soft.)
Calories 541
Total Fat 21
Saturated Fat 7
Cholesterol 68
Sodium 1,325
Potassium 481
Total Carbohydrate 60
Dietary Fiber 5
Sugars 3
Protein 30
2 c. pre cooked and diced chicken
1 can diced tomatoes with green chilies
1 can of diced chilies
1 can cream mushroom soup
1 can cream of chicken soup
1/2 lb grated cheese
Combine all ingredients but chips and cheese.
Pour mixture over chips.
Bake 350 degrees until bubbly (about 30 minutes)
Add cheese to top last 10 minutes.
**You can add rice and/or canned corn to mixture. Olives can be added to the top before baking. Our exchange recipe had 2 c.cooked rice and 1 can of corn added to each recipe. (If you use rice make sure to cook it first. There is not enough liquid in the recipe to cook the rice soft.)
Calories 541
Total Fat 21
Saturated Fat 7
Cholesterol 68
Sodium 1,325
Potassium 481
Total Carbohydrate 60
Dietary Fiber 5
Sugars 3
Protein 30
Cream Cheese Chicken and Broccoli
**This recipe is taken from my mom Lesa Gunn and our many Sunday dinners over the years. **
12 chicken tenders
1 8oz pkg cream cheese
1 10.75oz can cream of celery soup
1 (dry) Italian Dressing packet
1 16oz bag of frozen chopped broccoli
Dump everything but the broccoli in a crockpot. Stir together. Cook on low for 6-8 hours or on high for 4-6. The last hour of cooking add the broccoli. (How crispy you like your broccoli depends on how long you let it cook in the crockpot.)
Serve over rice.
Calories: 483
Total Fat: 33
Sat. Fat: 12
Carbs: 26
Fiber: 4
Sugar: 3
Protein: 22
12 chicken tenders
1 8oz pkg cream cheese
1 10.75oz can cream of celery soup
1 (dry) Italian Dressing packet
1 16oz bag of frozen chopped broccoli
Dump everything but the broccoli in a crockpot. Stir together. Cook on low for 6-8 hours or on high for 4-6. The last hour of cooking add the broccoli. (How crispy you like your broccoli depends on how long you let it cook in the crockpot.)
Serve over rice.
Calories: 483
Total Fat: 33
Sat. Fat: 12
Carbs: 26
Fiber: 4
Sugar: 3
Protein: 22
Thursday, February 10, 2011
Porcupine Meatballs (Girlfriends on the Go)
I forgot to write on the bags to turn meatballs haflway through cooking!!
Ingredients:
1 1/2 lbs lean ground beef (I used Jennie-O ground turkey for my meal and calculations)
1/2 cup uncooked brown rice
1 tsp seasoned salt
1/4 tsp salt
1/2 tsp pepper
1 Tbsp dried, minced onion
1 can (10 3/4) tomato soup
1 Tbsp Worcestershire sauce
Directions:
Combine meat, rice, salts, pepper and onions and mix well. Place in 9 x 13 pan. Combine Worcestershire sauce and tomato soup and pour over meatballs. Cover and bake at 350 for 1 - 1 1/2 hours until rice is tender. Turn meatballs halfway through baking.
Calories 260.2
Calories from Fat 84 32%
Total Fat 9.4 g 14%
Saturated Fat 2.4 g 12%
Monounsaturated Fat 3.2 g 16%
Polyunsaturated Fat 2.7 g 13%
Trans Fat 0.1 g 0%
Cholesterol 78.2 mg 26%
Sodium 386.9 mg 16%
Potassium 454.9 mg 12%
Magnesium 56.3 mg 2%
Total Carbohydrate 19.9 g 6%
Dietary Fiber 1.2 g 4%
Sugars 4.8 g 19%
Protein 24.4 g 48%
Ingredients:
1 1/2 lbs lean ground beef (I used Jennie-O ground turkey for my meal and calculations)
1/2 cup uncooked brown rice
1 tsp seasoned salt
1/4 tsp salt
1/2 tsp pepper
1 Tbsp dried, minced onion
1 can (10 3/4) tomato soup
1 Tbsp Worcestershire sauce
Directions:
Combine meat, rice, salts, pepper and onions and mix well. Place in 9 x 13 pan. Combine Worcestershire sauce and tomato soup and pour over meatballs. Cover and bake at 350 for 1 - 1 1/2 hours until rice is tender. Turn meatballs halfway through baking.
Calories 260.2
Calories from Fat 84 32%
Total Fat 9.4 g 14%
Saturated Fat 2.4 g 12%
Monounsaturated Fat 3.2 g 16%
Polyunsaturated Fat 2.7 g 13%
Trans Fat 0.1 g 0%
Cholesterol 78.2 mg 26%
Sodium 386.9 mg 16%
Potassium 454.9 mg 12%
Magnesium 56.3 mg 2%
Total Carbohydrate 19.9 g 6%
Dietary Fiber 1.2 g 4%
Sugars 4.8 g 19%
Protein 24.4 g 48%
Tuesday, February 8, 2011
A lost meal
All,
I forgot to mention at the meal exchange this morning, one of the meals was marked for Savanna. It's the chicken enchilada pasta with no olives. It has her name on the outside of the bag and also on the freezer bag inside. If you have this meal, will you let me know please? I'll get the one Savanna has and trade yours out. Thanks for your help.
Nanci
I forgot to mention at the meal exchange this morning, one of the meals was marked for Savanna. It's the chicken enchilada pasta with no olives. It has her name on the outside of the bag and also on the freezer bag inside. If you have this meal, will you let me know please? I'll get the one Savanna has and trade yours out. Thanks for your help.
Nanci
Taco Braid
1 pound ground beef, browned and drained
1 pkg. taco seasoning
1 loaf Rhodes bread thawed
1 (15 oz.) can refried beans
2 cups shredded cheddar cheese
Follow directions on taco seasoning packet to season ground beef. Roll out bread into a rectangle about the length of a cookie sheet. Spread refried beans down the center. Top with meat mixture and then sprinkle with the cheese. Use a pizza cutter to cut strips along each side of the dough(even #'s on each side). Starting at the bottom, take each piece, cross and twist. Crisscross dough across top of filling. continue until you pizza is braided. Carefully place on a cookie sheet and back at 350 degrees for 25-30 minutes until bread is golden brown.
Recipe from girlfriends on the Go!
1 pkg. taco seasoning
1 loaf Rhodes bread thawed
1 (15 oz.) can refried beans
2 cups shredded cheddar cheese
Follow directions on taco seasoning packet to season ground beef. Roll out bread into a rectangle about the length of a cookie sheet. Spread refried beans down the center. Top with meat mixture and then sprinkle with the cheese. Use a pizza cutter to cut strips along each side of the dough(even #'s on each side). Starting at the bottom, take each piece, cross and twist. Crisscross dough across top of filling. continue until you pizza is braided. Carefully place on a cookie sheet and back at 350 degrees for 25-30 minutes until bread is golden brown.
Recipe from girlfriends on the Go!
Cafe Rio Pork
Click on the following link for the info on Cafe Rio Pork
http://themaplesmomsmakingmeals.blogspot.com/2010_10_01_archive.html#7019297174044797554
Monday, February 7, 2011
Chicken Enchilada Pasta
Chicken Enchilada Pasta
*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)/Adapted from my friend, Suzie
*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)/Adapted from my friend, Suzie
Serving size is about 1 cup. This info is for the sauce only. It will be different when eating over pasta or salad.
| Calories | 127.6 | |
 | ||
| Total Fat | 6.3 g | |
| ||
| Saturated Fat | 2.9 g | |
| ||
| Polyunsaturated Fat | 0.2 g | |
| ||
| Monounsaturated Fat | 1.3 g | |
| ||
| Cholesterol | 24.9 mg | |
| ||
| Sodium | 556.4 mg | |
| ||
| Potassium | 146.8 mg | |
| ||
| Total Carbohydrate | 6.7 g | |
| ||
| Dietary Fiber | 0.6 g | |
| ||
| Sugars | 3.8 g | |
| ||
| Protein | 8.3 g | |
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