November Meal Exchange

Alright, it's that time again. If you would like to participate in the next meal exchange please sign up by Oct. 24th. Spread the word and tell all your friends so we can have a big exchange this month.

Thanks to all that participated last month. So far the dishes have been delicious and I know that my family and I really appreciate it.

What we're cooking in November:

Savanna Sorensen: Pork Chops and Potatoes
Nanci Edwards: Chicken Spaghetti
Rachel Mardis: Pesto Meatball Stew
Natalie Ball: Cheesy Chicken
Bobbi Loosli: Tortilla Chicken Soup

Chicken Cordon Bleu

Chicken Cordon Bleu
from Dinner Is Ready

6 small boneless skinless chicken breast halves
2 Tbl Dijon mustard
6 slices ham
6 slices Swiss cheese
1 tsp salt
1/4 tsp pepper
1/2 cup evaporated milk
1 cup dry bread crumbs

Place each chicken breast half between two pieces of plastic wrap. Pound until thin. Spread mustard on each piece of chicken. Wrap cheese in ham and place on chicken. Roll chicken around cheese and ham. Secure with a toothpick. Dip chicken first in evaporated milk then in bread crumbs. Sprinkle with salt and pepper. Bake on greased baking sheet for 10 minutes at 400º. Reduce heat to 350º and bake an additional 25 minutes. Remove from oven and allow to cool. Cover chicken on baking sheet with plastic wrap. Freeze for at least 3 hours. When frozen transfer to a freezer bag. Label and freeze.

To serve: Thaw. Heat in microwave or in oven.

Serve with chicken gravy made from 1 can cream of chicken soup and 1/2 cup sour cream. Heat through on stovetop.

6 Servings

Calzones

Pizza dough (you can do frozen, store bakery, homemade, etc)
Italian dressing
2 lbs mozzarella cheese
1 C Parmesan cheese
Pizza sauce
Pepperoni
Olives
Mushrooms
Pineapple
Or any other pizza topping

Roll out dough to the size of calzone you want. Add pizza sauce, mozzarella cheese and desired toppings. Fold edges over and go over with a fork to seal the edge. Baste Italian dressing on top and sprinkle with Parmesan cheese (if desired). Bake at 350 degrees for 20 min or until golden brown. Serve Alfredo sauce or pizza sauce to dip in.

Navajo Tacos

10 Rhodes Texas Rolls, thawed and risen

Vegetable oil, for frying bread and cooking onions

1 small onion, chopped
1 lb. ground beef
1 envelope taco seasoning
1 (15oz.) can pinto beans
2 cups shredded cheddar cheese
2 cups shredded lettuce
2 medium tomatoes, diced

1 cup sour cream

Salsa

To Prepare:

Flatten each roll to a 6-inch circle.  Fry each side in oil at 375°until golden brown.  Cook onions in a little oil until softened then add ground beef.  Follow directions on taco seasoning package to prepare ground beef.  Add pinto beans and heat through.  Place desired amount of ground beef mixture on warm fry bread.  Top with desired toppings.  

(from Girlfriends on the Go, by Suzie Roberts)

--------------------------------------------------------

This is a little different than the recipe I gave each of you.  Mostly I just switched the ingredients around to go in the order they are prepared.  Also, I realized that I gave you the recipe but not the instructions to prepare from frozen.  Basically you let the meat thaw and the rolls thaw and rise.  The meat is fully cooked so you will only need to heat through.  Then follow the instuctions to fry the bread and create your Navajo Tacos!  

Sorry that I confused things a little but I'm so glad I got to participate this month!  If anyone has any pointers for me please let me know.  Thanks!

Country Style Pork and Beans

I got this recipe from www.melskitchencafe.com.
Here is the link to the original.
http://www.melskitchencafe.com/2010/11/country-style-pork-and-white-beans-slow-cooker.html

We to serve this over cooked white rice and eat it more like a soup.  Steve likes to add a little hot sauce for an extra spice.

Weight Watchers Chicken & Cheese Casserole

WW Chicken & Cheese Casserole

2 cups cooked pasta (about 1 1/2 c. uncooked)
2 cups cubed chicken (cooked or grilled)
2 cans undiluted cream of mushroom soup
2 cups skim milk
2 cups lowfat cheddar cheese**

Combine all ingredients together and put in dish. Bake @ 350 for 35-45 minutes covered. Remove cover and bake 10-15 more minutes. Serve immediately. If frozen you'll have to adjust your times accordingly.

**As mentioned before I used regular cheddar cheese, not low fat, but I did use the skim milk.

Obviously it is super easy!! It might look bland, but my whole family thought it was really good.

October Meals

Do we still want all the nutritional value of the meals or just the recipe? I vote for the later, but will do whatever majority wants. And are we supposed to be setting up surveys to see if people like our meals? I feel like a newbie all over again.


Natalie Ball -- Chicken Pasta Casserole (it was a weight watcher recipe, but I used real cheese)
Nanci Edwards - Country Style Pork and Beans
Savanna Sorensen- Chicken Cordon Bleu
Rachel Mardis- Navajo Tacos
Amanda Jones- Calzones