Stroganoff

1 pound round steak
2/3 cup water
3 ounces canned mushrooms
1 envelope onion soup mix
1 cup sour cream
2 tablespoons flour
egg noodles, cooked and drained

Kelly Smith - Recipes for February

BBQ Chicken Pizza
Pizza dough
ToppingsBBQ sauceChickenCheeseSautéed onions and peppers

See previous recipe on blog

Chicken Pepper Pot

2 (16oz)packages pepper stir fry
4 chicken breasts
1 can of tomato soup with garden herbs
1 T Worcestershire sauce
½ t garlic salt.

Place all ingredients in crock pot and cook on high for 4 hours or cook high for 1 hour and reduce to low for 1 hours. Serve over rice or noodles

Crockpot Fajitas

Ingredients:
1 1/2 lbs. steak
1 onion
1 green pepper
1 red pepper
1 jalapeno
1 T. cilantro
2 cloves garlic
1 t. chili powder
1 t. cumin
1 t. coriander
1/4 t. salt
8 oz can tomatoes

Preparation: Combine all but tomatoes in crock pot. Pour tomatoes on top. Cook low 8-10 hrs or high 4-5 hrs. Remove meat from pot and shred. Return to pot. Spread in tortillas and add cheese, sour cream or any other toppings.

Italian Chicken Alfredo Crockpot

1 1/2 lbs boneless skinless chicken breasts
16 oz. noodles (cooked separately)
4 oz. can of mushrooms (drained)
¾ tsp dried basil
¾ tsp garlic powder
1 c. shredded mozzarella or 3/4 c. grated parmesan
1 jar alfredo sauce (approx. 12 oz.)

Mix alfredo sauce, mushrooms, & seasonings. Pour over chicken in freezer bag. Attach bag of cheese. Freeze.

To cook from frozen: Defrost completely or add 2 hours to cook time. Empty bag into crock pot and stir making sure chicken is coated. Cook on low for 5 hours. When chicken is almost done, cook pasta separately, drain and add to crock pot. Stir thoroughly. Sprinkle cheese on top, cover and heat for additional 10 minutes or until cheese is melted. Delicious served with steamed broccoli, fruit (if you're lazy like me it's just a wedge of cantaloupe or a snipped bunch of grapes! :-), and garlic bread.

Firecracker Salmon

4 (4 ounce) salmon fillets
1/4 cup peanut oil
1/8 cup light soy sauce
1/8 cup balsamic vinegar
1/8 cup green onion, chopped
1/2 tablespoon brown sugar
1 garlic clove, minced
3/4 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon pepper

Directions
1.Whisk together all ingredients except filets in medium bowl.
2. Place filets in freezer bags (either all in one, or separately for individual servings) with marinade; if using separate bags, divide marinade equally.
3. Place bags in freezer (remove from freezer the day before serving day and thaw in refrigerator).
4. Bake at 400 for 15 minutes.

One Pan Pasta

1 lb. ground beef
1 cup chopped onion
2 cloves minced garlic
3 cups water
2 8 oz. cans tomato sauce
2 T. fresh parsley
1 tsp. chili powder
1/2 tsp. pepper
1/2 tsp. salt
1/4 tsp. basil
1/4 tsp. oregano
8 oz. UNCOOKED Rotini pasta
2 T. freshly grated Parmesan cheese

In a 4 qt. stock pot, brown beef with onions and garlic. Drain well. Stir in water, tomato sauce and seasonings, and heat to boiling. Add UNCOOKED pasta and return to boil. Reduce heat, cover and simmer, stirring frequently, for 10 minutes or until pasta is tender. Remove cover and stir in Parmesan cheese. Stir until melted. Can add additional Parmesan or cheddar cheese on individual servings.

Too Good Baked Pork Chops

6 Boneless Pork Chops -- 1/4 pound each
Non-Stick Cooking Spray
3 cups Long-Grain Brown Rice -- cooked

Preheat oven to 425 degrees F. Spray 9x13 pan with non-stick cooking spray, and lay pork chops in pan. Spread honey mustard over tops of pork chops. Cover pan with aluminum foil, and bake 20-25 minutes or until pork chops are no longer pink inside. Serve hot with rice on the side. Serves 6

Note: This recipe can be frozen, at the stage of spreading the honey mustard on the pork chops. To cook later, thaw overnight in refrigerator, and bake according to original directions. Make rice in crock pot earlier in the day for an easy, nutritious meal.

Sue Turner - Recipes for February

Honey Chicken

1 stick of butter
1/2 C. honey
1/4 C. prepared mustard from the fridge.
1 tsp. salt
1 tsp. or more of curry(I use 1 Tbls.)
6-8 chicken breasts
white grapes(optional)

Melt the first 5 ingredients and pour over chicken. Bake at 375 degrees for 45 minutes covered with foil. Remove the foil and add a few white grapes and bake without the foil for an additional 15 minutes.
Serve over sticky rice.

Favorite Recipes for December, 2009

The poll is finished, and the favorite meals from the December, 2009 exchange are:

Sweet N Sour Chicken by Gina was the most favorite with a 77% rating.
Shrimp Alfredo by Amy, Crockpot Steaks by Terri, and Taco Pizza by Kelly came in second with a 66% rating.
Pedro's Special by Julie, and Pot Roast with gravy by Sue came in third with a 55% rating.

Thanks to everyone for so many delicious meals!!

Cheesy Ham & Potatoes

1 24-ounce bag frozen shredded hash browns
1/2 cup minced onion
2 10.75-ounce cans cream of celery soup
1 8-ounce package cream cheese
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups cubed ham
1/4 t pepper
Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label and freeze.
To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350°. Uncover and top with shredded Cheddar cheese. Return to oven until cheese is melted.

Meal List for January, 2010

The list of meals (and all their components) for our January 2010 exchange:

Cheesy Ham & Potatoes by Alicia
2 Bags of cheese sauce
2 Bags of potatoes
Potato Bacon Chowder by Amy
Deep Dish Pizza by Gina
2 cans of pizza crust
2 bags of meat mixture
2 bags of cheese
Baked Zitti by Jeannie
Pesto-Alfredo Cheese Tortellini with Grilled Chicken by Julie
2 bags of chicken sauce
1 bag of tortellini
Crockpot Swiss Steak by Kelly
2 bags of steak
2 cans of mushroom soup
2 pckgs of onion soup mix
Cheeseburgers by Maya
2 bags of hamburger patties
1 pkg of american cheese
1 pkg of turkey bacon
1 large bag of buns
Honey Lime Chicken by Stacy
Beefy Nachos by Sue
2 bags of beef sauce
2 bags of velveeta cheese
1 pkg of tortilla chips
Delicious Beef Enchilada Casserole by Terri

Favorite meals from November, 2009

The results from our polls are in and here are our favorite meals from November 2009:

The meals with a 50% vote or greater are: Breaded Ranch Chicken , OAMC Mexican Chicken , and Chicken Cordon Bleu Casserole Thanks everyone for all the terrific meals!

Honey Lime Chicken Freezer Recipe

4 chicken breasts, boneless & skinless
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook:
Thaw chicken in refrigerator over night. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken)

Deep Dish Pizza Casserole

1 pound ground beef
1 15 oz can chunky Italian style tomato sauce
1 10 oz can refrigerated pizza crust
1 ½ cups mozzarella cheese

Cook meat in skillet until browned. Add tomato sauce and cook until heated. Unroll pizza crust and press into bottom (of 9x13 sprayed with cooking spray) and halfway up sides. Top bottom of pizza crust with meat mixture. Bake uncovered at 425 for about 12 minutes. Top with cheese and bake 5 minutes more.

Delicious Beef Enchilada Casserole (OAMC)

FILLING:
1 lb ground beef
1 ½ cup cottage cheese
15 oz can chili beans or red beans or black beans
1 (4 ounce) can chopped ripe olives, drained
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

8 flour tortillas, torn into large pieces (7 inch)

SAUCE:
1 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon oil
3 8oz cans tomato sauce
1 (4 ounce) can chopped green chilies
1 Tbsp chili powder
1/2 teaspoon garlic powder

1 1/2 cups shredded cheddar cheese

DIRECTIONS
Brown ground beef, drain. Add next 6 ingredients, mix well. For Sauce: Sauté onion and green pepper in hot oil until tender. Add next 4 ingredients, mix well. Put 1/3 cup sauce down in 9x13 pan. Place a layer of tortilla pieces on top of sauce. Layer half of filling on top of tortillas. Repeat layers, ending with tortillas, more sauce, and topping the casserole with cheese. Freeze or bake immediately.

TO BAKE FROM FROZEN: Defrost over night in the fridge. Cover and bake 45 minutes. Remove cover and bake 10 more minutes to brown the top.

Crockpot Swiss Steak

2 to 2 1/2 lbs. round steak
1 pkg. onion soup mix
1/4 c. water
1 (10 oz.) can cream of mushroom soup
1/2 c. shredded swiss chesse

Cut steak into 5 to 6 serving size pieces. Place in crock pot. Add dry onion soup mix, water and soup. Cover and cook for 6 to 8 hours. Add swiss cheese, mix well and cook 20 more minutes. Excellent with mashed potatoes.

Beefy Nachos

1 lb ground beef
1 green bell pepper(pureed)
1 onion(pureed)
1 15 oz. can of tomatoes pureed
1 8 oz.can of tomato sauce1 package of chili seasoning

Brown meat. Add all other ingredients. Simmer one hour in crock pot.
Melt velveta and milk together until pouring consistancy.
serve meat sauce and cheese sauce over tortilla chips with olives, sourcream and salsa.

I would provide meat sauce cooked, velveta package, and chips.

Baked Ziti

Serves 16-20 (will use 1/2 or 1/4 recipe per family)

1 16 oz box ziti pasta or penne
2 tbsp oil
2 lbs ground beef or italian sausage (or 1 lb each)
1 tsp dried chili pepper flakes
1 lrg onion
1-2 tbsp garlic
1 bell pepper
2- tsp salt
pepper to taste
4.3 oz jar pasta sauce
4 c shredded mozarella cheese
1-1/2 c grated parmesan cheese

Cook pasta until al dente - drain, but don't rinse. Transfer to large bowl and mix in oil, set aside. Cook meat with chili flakes and onion, drain fat. Add garlic and bell pepper, cook stirring about 10 minutes. Season with salt and pepper. Stir in pasta sauce and reduce heat to low. Simmer about 25 minutes. Mix in 2 cups cheese and pasta. Divide into two greased 9 x 12 pans. Divide parm. cheese & sprinkle over each pan. Cool completely, cover with heavy foil & freeze. When ready to bake, thaw in refrigerator overnight. Bake at 350 for 45-50 minutes. Remove from oven and sprinkle 1 cup mozzarella on top and return to oven for 5 minutes to melt cheese. Serve.