Don't Forget

Tomorrow is the deadline to sign up for freezer meals. If you want to participate we are cooking two seperate meals and taking January off. So please sign up!

Cheesy Chicken

Cheesy Chicken (courtesy of Macey's ad)

2 lbs boneless skinless chicken breasts
2 cans Campbell's cream of chicken soup
1 can Campbell's cheddar cheese soup

Mix it all together in the crock pot and cook 4-6 on high or 6-8 on low.

December's Meals

Please sign up for two different meals:

Savanna Sorensen: Chicken Pot Pie and Meatloaf
Natalie Ball: Ravioli Casserole and Divine Crock-pot Chicken
Nanci Edwards: Turkey Chili and Chicken/Stuffing Casserole
Rachel Mardis: Turkey & Bean Burritos and Santa Fe Corn Bake

December's Exchange Group

At our last meal exchange we decided that for December we would make two seperate meals each and then not get together on January. With Christmas and New Years so close to the exchange deadline we thought it would be easier on everyone to do it this way. So please remember...Decembers meals exchange please bring TWO different meals.
We will meet at Savanna's house on Monday, December 12 at 10am. Please make arrangements with someone to bring your meal if you can't make it.
Hope to see you all then!

Pesto Meatball Stew

Makes: 6 Servings

Ingredients

2 14 1/2 ounce cans Italian-style stewed tomatoes, undrained
1 16 ounce package (32) frozen cooked Italian-style meatballs, thawed
1 15 - 19 ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup water
1/4 cup basil pesto
1/2 cup finely shredded Parmesan cheese (2 ounces)

Directions

1. In a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, the water, and pesto.
2. Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2 1/2 to 3 1/2 hours. Sprinkle each serving with cheese.


Nutrition Facts
Servings Per Recipe 6,Calories 408,Protein (gm) 17,Carbohydrate (gm) 24,Fat, total (gm) 27,Cholesterol (mg) 34,Saturated fat (gm) 10,Monosaturated fat (gm) 1,Dietary Fiber, total (gm) 6,Sugar, total (gm) 6,Vitamin A (IU) 680,Vitamin C (mg) 2,Riboflavin (mg) 0,Cobalamin (Vit. B12) (μg) 0,Sodium (mg) 1201,Potassium (mg) 7,Calcium (DV %) 212,Iron (DV %) 2,Percent Daily Values are based on a 2,000 calorie diet

Chicken Spaghetti

From: The Pioneer Woman
Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• Salt And Pepper, to taste
• 1 cup Additional Grated Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Pork Chops and Potatoes

From the 30 Minutes Meals Cookbook

6 pork chops
1 tsp seasoned salt
1 Tbl canola oil
1 10.75 oz can cream of celery soup
2/3 cup milk
1 cup sour cream
1/2 tsp salt
1/8 tsp pepper
1 cup Monterey Jack cheese, shredded
1 Tbl dried onions
3 cups frozen shredded hash browns
1 cup French fried onions

Sprinkle pork chops with seasoned salt and brown in oil on both sides. Combine soup, milk and sour cream until smooth. Add salt, pepper, cheese and onions. Mix in hash brown potatoes (do not thaw potatoes). Place in greased foil baking pan. Arrange chops on top of potatoes. Press down. Cover with extra heavy foil. Label and freeze.

To serve: Thaw. Bake covered, 1 hour at 350º. Uncover, top with French fried onions (optional). Bake 10 minutes.

6 Servings

November Meal Exchange

We will be exchanging our meals on Monday November 14th at 10am at Savanna's house. Please bring your meals frozen and ready to go. If you can't make the exchange but signed up to bring a meal, call me and you can bring your food over early or get someone to bring your meals for you.

Thanks

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