March Meal Exchange

Please post what you will be bringing to the March Meal Exchange.

Nanci - Crockpot Mexican Chicken
Savanna-Lasagna
Lesa- Spaghetti
Tiffany- Meat Loaf
Natalie-Oven-Fried Chicken
Rachel - Cafe Rio Sweet Pork

Coming Back

So now that I have finally gone through my freezer meals (yes I did just eat one the other day from our first meeting over a year ago and it was still good) I am ready to make some more. The only thing is that I have a hard enough time figuring our what to make my own family for dinner otherwise other peoples. So I am asking for suggestions.... Can you remember any meals that your family loved and I can make again? I just want to make something that everyone is going to enjoy. Thanks I am excited join the group again.

Tiffany

-if you dont make a comment then you can't complain!!! :)

New Recruits

Thanks to those that participated in our February Meal Swap. We are small in number but the food is still good.

I was wondering if anyone has any good ideas in how to get more people to participate. With the new year we seemed to lose quite a few people. How do we get them back or get new people to participate?

In the mean time, if you are interested in participating in the next meal exchange then please sign up by Feb. 27th. The March meal exchange will be held on Monday March 12th at 10:30am at my house. Please bring your meals frozen and ready to exchange. And as always, is you can't make the date then just make arrangements with someone to bring your meals for you. That is totally fine. We've done that before.

Thanks

Sweet ‘n’ Sour Sloppy Joes

Ingredients:
1 TBSP olive oil
1/2 red pepper, finely diced
3 scallions, trimmed and chopped
2 cloves garlic, sliced
1/4 tsp Italian seasoning
1/4 tsp black pepper
1 pound ground chicken (I used ground turkey)
1 8 oz. can tomato sauce
1/2 cup bottled barbeque sauce
2 TBSP sugar
4 hamburger buns or soft rolls

Directions
1. In a medium-size skillet or saute pan, heat oil over medium to medium-high heat. Add red pepper, scallions, garlic, Italian seasoning and pepper. Cook 4 minutes, stirring frequently.
2. Add ground chicken (or turkey). Cook, breaking apart with a wooden spoon, for 4 minutes, until no longer pink.
3. Stir in tomato sauce, barbeque sauce and sugar. Simmer 3 minutes, until slightly thickened. Remove from heat and spoon into hamburger buns or rolls.

Mexican Chicken

Mexican Chicken

www.cjaneinthekitchen.blogspot.com

6 chicken breasts

1 can green chilies

1 can diced tomatoes

1 can cream of mushroom soup

1 can cream of chicken soup

2 cups grated cheddar

1 onion, chopped

Put all ingredients in a 9 X 13 pan and bake at 350 degrees for about 2 hours, or until chicken is done. Serve over rice.

February Meal Exchange 2012

Please add what you will be bringing to the meal exchange on Monday, Feb. 13.

Savanna Sorensen: undecided :)
Rachel Mardis:  Sweet & Sour Sloppy Joes
Nanci Edwards:  Mexican Chicken

Hello Ladies!

This is a friendly reminder for those of you who are interested. We are starting up our meal swap again so if you would like to participate please put your name in under the Official Member slot by Jan. 30. This will give everyone two weeks to decide on a meal and make it.

We will be meeting at my house on February 13 at 10:30am. Please bring your meal frozen and ready to go.

Thanks

Rachael Ray's Turkey, Tomatillo, and Bean Burritos

This recipe is from Rachael Ray 365: No Repeats.  I've typed out how she does it and then added my changes at the bottom.

Ingredients:
4 12-inch flour tortillas*
2 TBSP vegetable oil
1 1/3 lb. ground turkey breast*
1 large onion, chopped*
3 garlic cloves, chopped
1 red bell pepper, cored, seeded, and chopped
salt and freshly ground black pepper
1 cup chicken stock or broth
1 15 oz. can pinto beans, rinsed and drained
1 16 oz. jar tomatillo salsa*
2 TBSP fresh cilantro leaves (a handful), chopped
1 10 oz. package (2 1/2 cups) shredded Monterey Jack cheese

Preheat the oven to 275.  Wrap the tortillas in foil and warm in the oven. 

Preheat a large nonstick skillet with the vegetable oil.  Add the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes.  Add the onions, garlic, bell peppers, salt and pepper.  Continue to cook for 3 minutes.  Add the chicken stock, pinto beans, and 1 1/2 cups of the salsa.  Turn the heat up to high and continue to cook for 5-6 minutes, or until the mixture is thickened.  Remove from heat and add cilantro, stirring to distribute. 

Remove the tortillas from the oven and turn on the broiler.

Pile the turkey mixture into the warm tortillas, sprinkle each with 1/4 cup of cheese, and then roll them up.  Line a baking dish with the burritos, seam side down. Top each burrito with a little bit of the remaining salsa, spreading it over the burritos. Sprinkle with the remaining cheese and place the dish under the broiler.  Broil for 5 minutes to melt and brown the cheese.  Serve immediately.

*I find that the recipe will make more like 8-10 burritos so you might want more tortillas.  I usually only use 1 lb. of ground turkey and half the onion.  I use less salsa because I put salsa in the filling but not on top, only cheese on top.  And I use regular salsa because its easier to find than tomatillo.*

Santa Fe Corn Bake

Ingredients:
1 lb. ground beef or turkey
2 cans (14 1/2 oz. each) diced tomatoes
1 can (15 1/4 oz.) corn, drained
1 TBSP chili powder
1-2 packages (8 1/2 oz. each) corn muffin mix  (my recipe called for 1 but it is easier to cover the entire pan with 2)

To prepare the muffin mix/es:
1-2 eggs
1/3-2/3 cup milk

Prep:
1.  Brown meat in skillet, drain.
2.  Add tomatoes, corn and chili powder.  Season to taste with salt and pepper.
3.  Pour into 2 quart baking dish.
4.  Prepare muffin mix/es according to package directions.  Spread evenly over meat mixture. 
5.  Bake at 400 degrees, 25 minutes or until golden. 

Next Exchange

Our next meal exchange will not be until Monday, February 13 at 10:30am at Savanna's House. Hope you all enjoy the holidays! See ya in February!