Sorry to make things more confusing but I will be out of town during our next meal exchange. Bobbi has been kind enough to offer her house for the exchange this month. So please bring your frozen meals to Bobbi's house Tuesday April 12th at 9:30am. Thanks.
PS Don't worry, I'm still participating. Bobbi has also offered to exchange my meals for me. Thanks Bobbi!!!!
Thursday, March 31, 2011
Tuesday, March 29, 2011
Tater Tot Casserole
Tater-Tot Casserole
1 lb lean ground beef
1 8oz container low fat sour cream
0.5 cup skim milk
1 10.75oz can cream of mushroom soup
1 pkg (26oz?) tater-tots
1 can green beans
1 cup medium cheddar cheese
salt and pepper to taste
1/2 tsp onion powder
Directions
Brown the beef. Drain. Add sour cream, cream of mushroom, salt and pepper, and the onion powder to the mixture. Stir and cook until simmering.
In a greased 8x10 or 9x13 (depending on how thick you want your casserole) add the tater-tots. Then layer the green beans, sauce and cheese.
Bake uncovered for 20-25 minutes at 350 degrees.
Makes 6 servings.
*If you want more sauce, add another 8oz sour cream and 8oz milk to meat mixture.
Nutritional Information:
Calories 380.7
Total Fat 21.1 g
Saturated Fat 10.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.7 g
Cholesterol 75.9 mg
Sodium 825.3 mg
Potassium 135.9 mg
Total Carbohydrate 21.0 g
Dietary Fiber 1.0 g
Sugars 0.7 g
Protein 25.1 g
FYI- This is how you would make the recipe if you were not freezing it. In order to prepare it from the freezer, follow these instructions:
Thaw the sauce. In a greased 8x10 or 9x13 pan (depending on how thick you want your casserole) layer the tater-tots, green beans, sauce and cheese. Bake uncovered for 20-25 minutes at 350 degrees.
1 lb lean ground beef
1 8oz container low fat sour cream
0.5 cup skim milk
1 10.75oz can cream of mushroom soup
1 pkg (26oz?) tater-tots
1 can green beans
1 cup medium cheddar cheese
salt and pepper to taste
1/2 tsp onion powder
Directions
Brown the beef. Drain. Add sour cream, cream of mushroom, salt and pepper, and the onion powder to the mixture. Stir and cook until simmering.
In a greased 8x10 or 9x13 (depending on how thick you want your casserole) add the tater-tots. Then layer the green beans, sauce and cheese.
Bake uncovered for 20-25 minutes at 350 degrees.
Makes 6 servings.
*If you want more sauce, add another 8oz sour cream and 8oz milk to meat mixture.
Nutritional Information:
Calories 380.7
Total Fat 21.1 g
Saturated Fat 10.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.7 g
Cholesterol 75.9 mg
Sodium 825.3 mg
Potassium 135.9 mg
Total Carbohydrate 21.0 g
Dietary Fiber 1.0 g
Sugars 0.7 g
Protein 25.1 g
FYI- This is how you would make the recipe if you were not freezing it. In order to prepare it from the freezer, follow these instructions:
Thaw the sauce. In a greased 8x10 or 9x13 pan (depending on how thick you want your casserole) layer the tater-tots, green beans, sauce and cheese. Bake uncovered for 20-25 minutes at 350 degrees.
Tuesday, March 22, 2011
April Meal Exchange
Tiffany Stradley: BBQ Pork
Lesa Gunn: Tater Tot Casserole
Vanessa Gunn: Cranberry Chicken
Nanci Edwards: Mexican Chicken
Marilyn Keil: French Dip Sandwiches
Savanna Sorensen: Chicken and Stuffing Casserole
Brandie Rudy: Taco Soup
Bobbi Loosli: French Dip (back by popular demand) Hee Hee
Lesa Gunn: Tater Tot Casserole
Vanessa Gunn: Cranberry Chicken
Nanci Edwards: Mexican Chicken
Marilyn Keil: French Dip Sandwiches
Savanna Sorensen: Chicken and Stuffing Casserole
Brandie Rudy: Taco Soup
Bobbi Loosli: French Dip (back by popular demand) Hee Hee
I MADE A MISTAKE!!!
Attention readers: I made a mistake! I put down on the top left hand corner gadget that the deadline to sign up for meal exchange was March 29th, but in looking at it, it really should be March 22 (two Tuesdays from the next meal exchange.) So sorry for the inconvenience. If you know of anyone that wants to participate this month please let them know of the correction. Let's give them a day to sign up making the deadline March 23.
Hope this didn't screw anyone up.
Thanks
Hope this didn't screw anyone up.
Thanks
Tuesday, March 8, 2011
MUST READ!!!!!!!!!!!!
This is for all MMMM members and readers: We will only be having two more meal exchanges before we take a break for the summer. We will be exchanging April 12 and May 10 only. There won't be any exchanges in June, July, or August. We will then begin exchanging again come September 13th. Please pass on the word to those you know that might be or want to participate so that they can exchange and stock up before the summer rolls around.
This is just a suggestion but with the economy the way it is maybe over the summer it would be a good idea to use the money that we would spend on freezer meals towards the essentials for food storage. I was watching CNN the other night and they were saying that in the upcoming months we are going to see huge price jumps in the food basics such as wheat, rice, sugar etc. Also during the summer the stores tend to hold their case lot sales so maybe this would be a good time to take advantage of those sales while the prices are still low. Just a thought!
This is just a suggestion but with the economy the way it is maybe over the summer it would be a good idea to use the money that we would spend on freezer meals towards the essentials for food storage. I was watching CNN the other night and they were saying that in the upcoming months we are going to see huge price jumps in the food basics such as wheat, rice, sugar etc. Also during the summer the stores tend to hold their case lot sales so maybe this would be a good time to take advantage of those sales while the prices are still low. Just a thought!
Easy Swedish Meatballs
30 pre-cooked frozen meatballs
1 pkg. country gravy mix
1 cup sour cream
1 (12 oz. ) pkg. egg noodles
Prepare gravy according to package directions. In a large saucepan, mix prepared gravy with 1 cup sour cream. Add frozen meatballs. Heat until meatballs are cooked through and the mixture is bubbly. Serve over prepared noodles.
Nutritional info for meatballs and sauce only
Calories 285
Fat 19
carbs 13
fiber .5
protein 15
1 pkg. country gravy mix
1 cup sour cream
1 (12 oz. ) pkg. egg noodles
Prepare gravy according to package directions. In a large saucepan, mix prepared gravy with 1 cup sour cream. Add frozen meatballs. Heat until meatballs are cooked through and the mixture is bubbly. Serve over prepared noodles.
Nutritional info for meatballs and sauce only
Calories 285
Fat 19
carbs 13
fiber .5
protein 15
Chicken Tortilla Soup
4 chicken breast halves
2 15 oz. cans black beans undrained
2 15 oz cans Rotel tomatoes
1 cup salsa
4 oz can chopped green chilis
14.5 oz can tomato sauce
tortilla chips
2 cups grated cheese
Combine all ingredients except chips and cheese in slow cooker. Cover cook on Low 8 hours. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup
To serve, put a handful of chips in each bowl. Ladle soup over chips. Top with cheese and sour cream if desired. This soup is great plain or with the chips, cheese and sour cream.
Nutritional Info:
Calories 348.4
Fat 9.7
carbs 35.1
fiber 10.9
Protein 31.7
2 15 oz. cans black beans undrained
2 15 oz cans Rotel tomatoes
1 cup salsa
4 oz can chopped green chilis
14.5 oz can tomato sauce
tortilla chips
2 cups grated cheese
Combine all ingredients except chips and cheese in slow cooker. Cover cook on Low 8 hours. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup
To serve, put a handful of chips in each bowl. Ladle soup over chips. Top with cheese and sour cream if desired. This soup is great plain or with the chips, cheese and sour cream.
Nutritional Info:
Calories 348.4
Fat 9.7
carbs 35.1
fiber 10.9
Protein 31.7
Sunday, March 6, 2011
Yet Another Meal Exchange!
Just a friendly reminder for those that are participating in the March Meal Exchange, we will be exchanging this Tuesday at 9:30am. Please come with your food frozen and ready to swap. The exchange will be at my house. Hope to see you there.
Saturday, March 5, 2011
Looking Ahead to Summer
With the weather becoming warmer it has made me start thinking about the summer. With that in mind I have a question for everyone...are we going to want to continue the meal group during the summer? I'm okay with it if we do but I was wondering how everyone else feels about it. At least for us the summer is really busy, plus we do lots of grilling, picnics, vegetables, fruits and not a lot of casseroles.
I was thinking that maybe starting April or May we could either exchange every two months or take a break until September. This is just an idea of course but I wanted to get everyone's opinions. We seem to be in a lull anyways with the amount of people exchanging so maybe this would give people more desire to exchange if we cut back on how often we did it or if we even took a break.
Let me know!
I was thinking that maybe starting April or May we could either exchange every two months or take a break until September. This is just an idea of course but I wanted to get everyone's opinions. We seem to be in a lull anyways with the amount of people exchanging so maybe this would give people more desire to exchange if we cut back on how often we did it or if we even took a break.
Let me know!
Friday, March 4, 2011
Cowboy Dinner
**This meal will need 2/3 cup milk and 2 eggs for the cornbread.**
Adapted from http://www.melskitchencafe.com/
1 pound ground turkey
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 can corn
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained (I used pinto)
1 cup shredded cheddar cheese
2 boxes Jiffy corn muffin mix - mixed according to package directions
Spread meat mixture in a greased 9x13 pan.
Sprinkle cheese on top.
Mix two boxes cornbread, 2/3 cup milk, and 2 eggs in a bowl.
Pour cornbread evenly over meat and cheese.
Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.
This was good with a green salad on the side.
Adapted from http://www.melskitchencafe.com/
1 pound ground turkey
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 can corn
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained (I used pinto)
1 cup shredded cheddar cheese
2 boxes Jiffy corn muffin mix - mixed according to package directions
Spread meat mixture in a greased 9x13 pan.
Sprinkle cheese on top.
Mix two boxes cornbread, 2/3 cup milk, and 2 eggs in a bowl.
Pour cornbread evenly over meat and cheese.
Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.
This was good with a green salad on the side.
| 9 Servings | ||
 | ||
Amount Per Serving | ||
| ||
| Calories | 415.7 | |
| ||
| Total Fat | 16.0 g | |
| ||
| Saturated Fat | 7.4 g | |
| ||
| Polyunsaturated Fat | 0.2 g | |
| ||
| Monounsaturated Fat | 1.2 g | |
| ||
| Cholesterol | 48.7 mg | |
| ||
| Sodium | 1,349.6 mg | |
| ||
| Potassium | 58.1 mg | |
| ||
| Total Carbohydrate | 48.6 g | |
| ||
| Dietary Fiber | 3.4 g | |
| ||
| Sugars | 13.6 g | |
| ||
| Protein | 16.3 g | |
Easy Baked Chicken
**On the freezer bag, I put the directions for the crock pot. My family likes this better in the crock pot, but it's good baked too. Do whichever you have time for. I got this recipe from http://www.cjaneinthekitchen.blogspot.com/
Easy Bake Chicken
From LION HOUSE CLASSICS
1 tsp garlic salt
1/2 tsp paprika
6 chicken breasts
1 can cream of mushroom soup
1 cup heavy cream (I used fat free half & half)
chopped parsley
Mix salt, garlic salt and paprika. Thoroughly rub mixture into chicken pieces. Place chicken in one layer in shallow baking dish. Dilute the soup with cream and pour over chicken; sprinkle with parsley. Bake uncovered at 350 degrees for 1 hour or until tender.
Crock pot - cook on low 4-6 hours. Shred or leave whole.
We like this served over rice with green beans for the vegetable.
| 6 Servings | ||
| ||
Amount Per Serving | ||
| ||
| Calories | 200.3 | |
| ||
| Total Fat | 4.2 g | |
| ||
| Saturated Fat | 1.0 g | |
| ||
| Polyunsaturated Fat | 0.7 g | |
| ||
| Monounsaturated Fat | 0.7 g | |
| ||
| Cholesterol | 75.4 mg | |
| ||
| Sodium | 692.6 mg | |
| ||
| Potassium | 114.6 mg | |
| ||
| Total Carbohydrate | 7.0 g | |
| ||
| Dietary Fiber | 0.0 g | |
| ||
| Sugars | 2.1 g | |
| ||
| Protein | 32.5 g | |
Creamy Bacon Chicken
Creamy Bacon Chicken
18 chicken tenders
2 (10 1/2 ounce) cans cream of mushroom soup
1 cup sour cream
1/2 cup flour
1 teaspoon garlic powder
3 ounces precooked bacon bits
Place chicken (frozen or thawed) in slow cooker. Mix all remaining ingredients together and pour over chicken. Cook on low for 6-8 hours (longer if frozen). Serve over egg noodles, rice or potatoes.
Nutritional Info:
Calories 275.2
Calories from Fat 175 63%
Total Fat 19.4 g 29%
Saturated Fat 7.7 g 38%
Total Carbohydrate 16.3 g 5%
Dietary Fiber 0.3 g 1%
Sugars 2.8 g 11%
Protein 8.8 g 17%
18 chicken tenders
2 (10 1/2 ounce) cans cream of mushroom soup
1 cup sour cream
1/2 cup flour
1 teaspoon garlic powder
3 ounces precooked bacon bits
Place chicken (frozen or thawed) in slow cooker. Mix all remaining ingredients together and pour over chicken. Cook on low for 6-8 hours (longer if frozen). Serve over egg noodles, rice or potatoes.
Nutritional Info:
Calories 275.2
Calories from Fat 175 63%
Total Fat 19.4 g 29%
Saturated Fat 7.7 g 38%
Total Carbohydrate 16.3 g 5%
Dietary Fiber 0.3 g 1%
Sugars 2.8 g 11%
Protein 8.8 g 17%
Thursday, March 3, 2011
Breakfast Burritos
1 lb pork sausge (can substitute hamburger)
1 pkg frozen hashbrowns
6 eggs
tortillas
cheese (optional)
Catsup or salsa (optional)
Cook meat. Brown hash browns. Mix in eggs. Place desired amount in prepared tortilla shell. Add cheese and catsup or salsa if desired. Serves 6
Calories 501.8
Fat 25.7 g
Cholesterol 239.4 mg
Sodium 347.3 mg
Carbohydrate 43.1 g
Protein 24.3 g
1 pkg frozen hashbrowns
6 eggs
tortillas
cheese (optional)
Catsup or salsa (optional)
Cook meat. Brown hash browns. Mix in eggs. Place desired amount in prepared tortilla shell. Add cheese and catsup or salsa if desired. Serves 6
Calories 501.8
Fat 25.7 g
Cholesterol 239.4 mg
Sodium 347.3 mg
Carbohydrate 43.1 g
Protein 24.3 g
Hawaiian Chicken
12 Chicken Tenders
1 c. Russian Dressing
1 pkt Dry Onion Soup Mix
1 c. apricot or peach jam
Mix well: Dressing, soup, and jam. Pour over chicken. Cover with foil. Bake 350 for 30 minutes. Serve over rice. 6 Servings
Calories 461.8
Fat 4.6 g
Cholesterol 134.1 mg
Sodium 642.2 mg
Carbohydrate 49.4 g
Protein 52.8 g
1 c. Russian Dressing
1 pkt Dry Onion Soup Mix
1 c. apricot or peach jam
Mix well: Dressing, soup, and jam. Pour over chicken. Cover with foil. Bake 350 for 30 minutes. Serve over rice. 6 Servings
Calories 461.8
Fat 4.6 g
Cholesterol 134.1 mg
Sodium 642.2 mg
Carbohydrate 49.4 g
Protein 52.8 g
Subscribe to:
Posts (Atom)