September's Recipes

Please add to this post (don't add a comment but actually edit the post) what you will be serving for September's Meal Exchange. There are only a few days left to sign up so make sure you add your name to the Official List for September if you would like to participate. Also spread the word to your friends. The more people that participate the less meals we have to cook later on. :)

Savanna Sorensen: Beef Empanadas
Natalie Ball: BBQ Chicken
Nanci Edwards:  Teriyaki Chicken

Starting Up Again!!

Well Maples Moms, the summer is about over. Kids will be going back to school and that means lots of time spent driving kids back and forth to school, activities, practices etc and not a lot of time to cook. It's time to get our game faces on and get ready for the madness!

The Maples Moms Freezer Meal Exchange will be starting back up again on Monday September 12th at 10:00am at my house (Savanna Sorensen's-7416 Sunset Maple Dr.). So if you are interested in participating you must sign up before August 29th.

Depending on the amount of people (especially new people) that are interested in participating, I might hold a "How to" session at my house. That way we can go over the rules and the how to's of freezer meal making. Let me know if you are interested in coming to something like that. TBA. If there isn't a huge need for a refresher course at my house then I will provide a quick refresher online. Also for you more experienced Meal Exchangers, please review the How To label on the left hand side of the blog so that we are all on the same page.

A couple of quick things to remember:

Please add your name to the Offical Members of the Month list if you are intersted in participating in the September exchange.

Add your dislikes and allergies to the lists labeled "dislikes" and "allergies" on the left hand side of the blog.

If you are new and would like to participate then you must have administrative access in order to add anything to the blog. Please let me know and I will change your status. You can email me at guaygunn@aol.com

And finally, please don't forget to spread the word. It's always better to have more people participating because then we get a variety of foods to try.

Thank you all and I look forward to this winter and all the new foods we will be trying.

Savanna

Just a Thought

I wanted to tell everyone thank you for all the yummy dinners.  My family has loved this.  I wanted to throw a thought/suggestion out there... maybe this summer while we're taking out break, find some new recipes and try out some new meals.  It would be wonderful to have some new recipes on our fall lineup.  When I'm trying a new recipe, I try it a few weeks ahead of time.  I make it fresh, then freeze it for a few days so I can see how it defrosts and cooks after being frozen.  Also, lets all do some recruiting over the summer so we can get our group back up to size.  Thanks again everyone.

Nanci

Spaghetti and Company

This recipe is already listed with the nutritional information. Look under "Pasta" label.

Chicken and Stuffing Casserole Recipe

Chicken and Stuffing Casserole (Makes approx 8 servings)

8-10 chicken tenders cooked and shredded (enough to cover bottom of pan)
6 slices of swiss cheese
1 10.75oz can cream of chicken soup
1 14oz can green beans
1 box of chicken stuffing (prepare according to box directions)

In a greased 9x13 pan put already cooked and shredded chicken in the bottom of the pan. Layer with swiss cheese, a can of cream of chicken soup, a can of green beans, and a box of already made chicken stuffing mix.

Cover with tinfoil and bake at 350 degrees for 20-30 minutes until hot and bubbly.

You can serve this with cranberries to put on top. It makes it taste like thanksgiving dinner. Serve with a fruit and you have a well balanced meal.

Nutritional Information-per serving

Calories 238.9

Total Fat 8.8 g

Saturated Fat 4.5 g

Polyunsaturated Fat 0.6 g

Monounsaturated Fat 2.3 g

Cholesterol 43.8 mg

Sodium 755.8 mg

Potassium 79.7 mg

Total Carbohydrate 15.2 g

Dietary Fiber 0.7 g

Sugars 2.3 g

Protein 17.7 g

Sticky Coconut Chicken

In honor of the warm weather, this is a grilling meal.  If you don't have a grill or don't want to grill, it works in the oven too.  Instead of grilling, put the chicken and all the sauce in a 9x13 pan and cook at 350 for 40-50 minutes until chicken is done.  Serve over rice or salad.  Use the glaze sauce as a dipping sauce.

Adapted from www.melskitchencafe.com

6 boneless, skinless chicken breasts

1 cup canned coconut milk
1/2 Tbsp. minced fresh ginger
1/2 tsp. fresh ground pepper
1/2 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1/2 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Calories:  204

Fat 9.5 g

Cholesterol  68.4 mg

Sodium  81.6 mg

Carbs 1.1 g

Fiber 0

Protein 28 g

Next Exchange

Our last exchange before the summer will be next Tuesday, May 10th at my house (Savanna's) at 9:30am. Please come with your meals frozen and ready to exchange.

I just wanted to thank everyone that has participated over these last 9 months or so. This really has been an amazing thing and I appreciate all the wonderful meals that everyone has made.
I look forward to a break for summer but can't wait til fall for more yummy recipes.

Savanna

May Menu

Please post your meal for May here. Thanks.

Nanci Edwards: Sticky Coconut Chicken
Lesa Gunn: Cheese Manicotti
Savanna Sorensen: Spaghetti Sauce
Bobbi Loosli: Kabobs
Vanessa Gunn: Sloppy Joes

I'm so sorry!

I didn't even think to check the blog before I went shopping. I made French dip also. Please forgive me and if you don't like French dip I would be happy to exchange any of my meals or make you something else. I love this food exchange and am so thank full to all the great cooks!

Taco Soup

1 pound ground beef cooked
1 15 oz can tomato sauce
1 15 oz can corn
1 32 oz can diced tomatoes
1 15 oz can black beans (or any kind of beans you love)
1 package taco seasoning


Mix all ingredients together.  Do not drain any of the cans you need all the liquid for the soup.  Heat through in either the crock pot or stove top either way the soup turns out great.


Serve over tortilla chips and top with cheese and sour cream.
I estimated that this serves about 8 and serving size is 1 to 1.5 cups.  It is always plenty for us.  If you need more you could add another can of beans.


Nutritional info was calculated on the soup only not the chips, cheese and sour cream
Calories  265
Fat  9.8 g
Carbs  30 g
Fiber  7.6 g
Protein  17.4 g