12/4 Cranaberry-Mango Turkey Tostadas

Yep....from leftovers....we had TONS!

Also, just a reminder...........
End of 2011 Dinner/Goodie Exchange & Choc. Fondue Pow Wow
NEXT Sun. Dec. 4th 8:00 PM @ GlasFam4Ever's

Can't Wait!

Here was the email, just in case FYI..........
So, we'll meet Sun Dec. 4th let's come a little early this time, for the chat/dessert. Say 8:00 pm...here.

We'll chat about moving forward in the new year (but probably more about other things too) & I'll serve chocolate fondue.
This will also give us a chance to visit for a bit before the holiDAZE begins for Christmas.

So, please plan to bring 4 entrees to exchange, possibly 5------
(Stacy is still confirming on her end. She or I will update when that's for certain.)

AND a Baker's Delight (for example I'm making pumpkin choc. chip mini bread loaves for each of us) ....we'll set this up buffet style from whatever is brought. Rachael is making her FAMOUSLY DELISH peanut butter balls, but she doesn't know that yet!!! We shall all make sure that she knows that MUST happen : )


We'll divide each of the different goodies brought all up 6 ways....giving us each a generous sized Christmas treats style plate to take home as little "gifts".

Stacy, if you can't do the dinner exchange part (totally understandable w/all the extra of the season).....
PLEASE PLEASE PLEASE plan to come for the chatting/dessert/"goodie-gift"....we SHAN'T start without YOU!!!!!
Unless, you're in the hospital having a baby, in which case we shall bring your goodies to you! : )

OK, thanks AGAIN everyone....we've had a GREAT run since MAY, time flies w/dinner exchange fun!!!!
We can't wait to see what 2012 brings to our dinner table!!! : )

Dinner in a Pumpkin

1-1.5 cups cooked white rice
1 lb. extra lean ground beef
1 small onion, chopped
1 bell pepper, chopped
1 can corn
1 small can black olives
2 beef boullion cubes
1 1/2 cups boiling water
1 can tomato sauce
seasonings to taste

1. Start cooking white rice.
2. Brown onion, green pepper and meat. Drain well.
3. Dissolve boullion cubes in the hot water in a large pot.
4. Add beef mixture and tomato sauce. Simmer 20 minutes.
5. Add rice, corn and olives. Simmer 8 minutes longer.
6. Pour mixture in a hollowed out medium pumpkin. Put lid on.

Bake at 350 for 60-90 minutes. Filling can be any favorite goulash.

French Dip Roast

2-3 lb. beef roast
2 to 3 -10.5 oz cans Campbell's French Onion Soup

1. Put roast in crockpot. Pour soup over top.
2. Cook on low 8 hours.
3. Shred roast and place on sub rolls with desired cheese. Dip in remaining au jus sauce.

Easy Teriyaki Chicken

2-3 lbs. skinless chicken pieces
20 oz. can pineapple chunks
dash of ground ginger (left out due to allergy)
1 cup teriyaki sauce

1. Place chicken in slow cooker. Pour remaining ingredients over chicken.
2. Cook. Cook on Low 6-8 hours, or High 4-6 hours.
3. Shred chicken and mix back into sauce.
4. Serve over cooked rice or on sandwich rolls with desired cheese.

11/6/11 Italian-Style Meatball Subs

OK, I KNOW this is SUPER EARLY since we haven't even had THIS Sun.'s exchange & there are FIVE Sun.'s in Oct., which means the exchange following this coming Sun. won't be til NOV. 6th!!!!!

Anyway in calculating the ground beef needed for stuffing my peppers for this Sun.- Stater Bro.'s butcher convinced me to buy a little more than TWICE what I needed.

Hence, I have made Italian-Style Meatballs for subs for our exchange on Nov. 5th.

Italian-Style Meatball Subs
Thaw cook 350 degrees 45 min.'s give or take.....
Serve HOT on sub buns w/provolone cheese.
Along side fries, tots, or onion rings & choice of melon.

I will need Rachael, Yerika, and Stacy (Laura only comes the 3ed Sun.'s) to PLEASE take them this exchange as my freezer is too too FULL!!!!!!
Also, Luisa...if you join in by then...no worries, I'll have PLENTY for you too that I'll give you then. If not, no worries since I can easily put them w/pasta or something!

Cheers!

I REALLY hope this doesn't mess up anyone Else's plans, but since no one is posting what they are bringing anymore, I took a chance that it wouldn't interfere!

10/16 Harvest-Style Stuffed Peppers

Testing, testing, testing...is this thing on????
I think the blog died weeks/months ago & I didn't get the notice!

Anyway, here ya go.......for anyone who cares for an fyi!!!!!

I will be sharing.....

Harvest-Style Stuffed Peppers
Serve w/salad or steamed veggies, orange slices, & dinner rolls.

ALSO: THIS Sun. is the next dinner exchange. Same time, same place.
Luisa is still on a sabbatical & will let us know when she's ready to join us again. Laura is in this round.
So, please make 5 copies of your freezable entree, bringing four, keeping the fifth for yourselves.

10/2/11 Maui Zaui Pizza & Cinnamon Twists

GlasFam4Ever is taking advantage of Capt.'s underemployment @ Round Table Pizza!

Hope you'll enjoy their popular Maui Zaui Pizza & Cinnamon Twists.
Serve w/tossed salad.
Dinner Exchange TONIGHT.....10/2/11.....as usual, 8:30 our place.

See ya soon!!!!!!

9/18 Sweet Steak Chipotle Wraps

Sweet Steak Chipotle Wraps............
Fill chipotle wraps w/sweet steak (thawed/reheated), lettuce strips, diced tomatoes, sliced avocado, chipotle cream sauce, & monterey jack cheese.
Fold ends/Wrap burrito style.
Serve Cut in halves or fourths along side black beans & favorite fruit.

REMEMBER: We are back to SIX.....YAY, Yerika!!!!!
So make six copies, keeping one for self & trade out for FIVE ENTREES at the exchange!


Can't Wait!!!

This Sun. 9/18 @ 8:30 at GlasFam4Ev's!

9/4/11 Thai Curry-Peanut Grilled Chicken

Serve atop/aside Thai-Jasmine Rice.....if desired, pour heated sauce on top (AKA: heated reserved marinate)...
ADD steamed carrots & strawberries on the side.

Next exchange this Sun. @ 8:30pm @ GlasFam4Ever's! Cheers!

8/21/11 Korean-Style Short Ribs

Serve on tortillas.
Garnish w/KimChi (Spicy Korean slaw) on top.
Using the xtra juices as the sauce for drizzling &/or dipping.
Add Kiwi &/or Pineapple slices on the side.


Whelp, here I go again.........

Rachael was just sitting at home one night this week, minding her own business, when I showed up for a little friendship therapy.
Anyway, as the hours passed we began watching a show on Food Network sharing some of America's Best Street Food.
To my surprise, the famed LA Kogi Taco Truck wasn't featured....I've been hearing all the rave for like two years already so you've likely already indulged.....this is my attempt at something similar, though I have no idea if it really is since I've never had the pleasure of the real thing yet.
Well see, perhaps I won't need to after all........

And w/the xchange coming Sun., I just couldn't put it out of my mind!

If you have had the real deal....DEF. let us know if it comes at all close or is actually a different direction entirely!

So, the 1st thought below will wait for the next exchange/Labor Day Weekend.......or another time all together.....

Pretty much what it sounds like.....

Your favorite fried chicken recipe using/frying up x-large sized cubes/chunks from boneless tenders or breasts.

Serve w/ corn-on-the-cob &/or favorite choice of taters
And Texas-Size watermelon bites, of course!

For a less guilt version.....
Serve chicken atop of a fresh large size garden dinner salad......
w/Ranch Dressing.....w/a 'lil xtra Ranch on the side for more dipping!

8/7/11 Shayla's Classic Soup

This deliciousness is from my grandmother & was a favorite of mine all growing up (& still). And is now for my very own children.
I've tweaked it a 'lil bit over time & renamed it just for us! : )
I've only had raves on it so hopefully even the most choosy can enjoy it too.


REMEMBER: GlasFam4Ever will be returning from a roadtrip the 6th or 7th so Luisa is very kindly hostessing the exchange.
Sun. 8/7 @8:30 @ The Sawyer's.

ALSO: We will make 5 copies of our entree w/Laura & Darcy only coming once a month each. Darcy, the first Sun. & Laura on the 3rd.

Thanks Again!!!!!

ham and cheese soup

sorry guys, i did soup again because i ran out of time to go to the store. :) hopefully you don't kick me out! but i got this recipe from melissa bingham, and you just can't go wrong if she made it!

ham and cheese soup

1/4 cup butter
1/4 cup flour
2 1/2 cups milk
1 cup chicken broth
1 cup peas or broccoli or carrots or whatever
1 cup cubed ham
1/2 lb. cream cheese
2 cups cheddar cheese
salt and pepper

melt butter. add flour, stir until bubbly. add milk and broth simultaneously. stir constantly until boiling. add ham and peas. add cheeses, stir until melted in and bubbly. serve!

Sprite Chicken

1 c. vegetable oil
1 c. soy sauce
1/2 of a lemon juiced
1/2 t. crushed garlic
2 c. 7 Up or Sprite (not Diet)
Mix all ingredients with an egg beater or in the blender. Pour over 10-15 lbs. of turkey or chicken breast. The longer you let it marinade the better it is. It is best to let it marinade overnight or all day. You can put the chicken or turkey in the marinade and freeze the uncooked poultry in the marinade and then thaw at least 24 hours before barbecuing.

Amber's Enchiladas

1 pkg soy beef or 1 lb. cooked ground beef
3/4 cup sour cream
3/4 cup chopped green onions/chives
1 tsp salt
1/4 tsp pepper
2 cups shredded cheese
2 cans tomato sauce
1-2 Tbsp. chili powder
1 pkg tortillas

1. Mix first 5 ingredients in a bowl. Mix in 1 cup of the shredded cheese.
2. Put some tomato sauce in bottom of greased casserole dish.
3. Spoon meat mixture in tortillas with a spoonful of tomato sauce. Roll and line in pan.
4. Add chili pwder to second can of tomato sauce. Poor on top of enchiladas.
5. Sprinkle cheese on top and 1/2 cup sliced olives.

Cook for 20-30 mins at 350.

Chicken Tortillas

4-5 chicken breasts
6-8 flour tortillas
1 med. onion, chopped
1 10 oz. can cream of chicken soup (I use 2)
1/2 can tomatoes and chilies OR 1 small can stewed tomatoes OR 1 small can green chilies
2 Tbsp. Quick Cooking Tapioca
1 cup grated cheese (I use more)

Cook chicken and cut into bite size pieces. Mix with cream of chicken, tomatoes and tapioca. Pour small amount on bottom of casserole dish. Layer 1/3 tortillas (ripped into pieces) on top, 1/3 chicken soup mixture, 1/3 onion, 1/3 cheese. Repeat 2 more times.

Bake in oven at 350 for 45 minutes. Or cook in crockpot on low 6-8 hours or 3 hours on high.

Also another "whip it together" fave of ours.

Shepherd's Pie

1. Saute 1 chopped medium onion. Add 1 lb. ground beef and brown.
2. Add 1 can 10 oz. tomato soup. (I use tomato sauce and have used cream of celery and cream of mushroom).
3. Add 1 can drained green beans or corn (opt: 1 can sliced clack olives) and simmer.
4. Pour into casserole dish.
5. Top with 2 cups mashed potatoes and 1 cup grated cheese.

Bake uncovered at 350 for 20 mins (I look to see if my sauce is bubbling).

I've made it my own by also adding green chilies, chili powder, garlic, etc. SOO quick and easy to whip together when you're short on time.

7/17 Cowboy Quesadillas

Grill 1 lb. Chicken Tenders heavily seasoned w/ McCormick Cowboy Rub

http://www.mccormick.com/Products/GrillMates/Dry-Rubs/Grill-Mates-Cowboy-Rub.aspx

Along w/one large sliced onion.

In mixing bowl, combine 1 med. can sweet corn & ! med. can (drained ) black beans.

Add 1 Tbsp cooking oil to med.-hi skillet....

Place burrito size tortilla & fill one half side w/ 1/4 of both mixtures
(the chicken/onions & corn/beans.

Top w/ Mexican Blend shredded cheeses

Fold the other half of tortilla over to close quesadilla.
Cook 1-2 min.'s (until crispy-brown)
Flip, cook underside 1-2 min.'s (until crispy-brown)
Repeat 3 more times

Cut each quesadilla into three triangles w/pizza cutter.

Serve HOT & /garnish w/ Chips/Salsa/Guacamole/Sour Cream
And Sliced Mangos or Pineapple



*UPDATE......

I just remembered I'm doing quesadillas so they can just be warmed up w/the grill/stovetop/microwave for 1-2 min.'s & not have to heat our homes w/oven baking!

Great idea, huh???? : )





OK, I won't lie..... I probably won't post more!
Sorry, doing my best here.....
You get what you get and you don't throw a fit!!!! LOL!!!

Also remember this will be our last of the "pilot period", so plan to share thoughts on moving forward...or not, whatever you choose!!!! : )

Thanks for all the WONDERFUL participation thus far....hope you've enjoyed it as much as I have w/the yummy entree's & great time/$$ savings!!!!!

CHEERS!

bacon-wrapped chicken

6 chicken tenders
3 Tbl butter
3 Tbl. chive and onion cream cheese
6 pieces uncooked bacon

tenderize chicken. on top of each piece place 1/2 Tbl. butter and cheese. roll up and wrap with bacon. cover, cook 30 min. 375 degrees. uncover and broil until bacon is crisp. serve with cooking juices.

cheese-stuffed meatballs

those of you going out of town this week are missing out! we're pulling out the big guns...

1/4 C italian breadcrumbs
1/2 C milk
2 cloves minced garlic
1 lb ground beef
1/2 C parmesan cheese
1 egg
1 tsp. salt
4 oz. mozzarella cheese (or string cheese) cut into cubes

soak breadcrumbs in milk. mix in other ingredients except mozz. cheese. wrap 2 Tbl. of mixture around cubed cheese.
350 degrees for 30 min.

serve with spaghetti sauce over noodles or with brown gravy over rice.

Sloppy Joes

I am so late posting this. . .sorry I hope this turned out, first time I have made it.

1 lb ground beef
1 onion chopped
1 bell pepper chopped
1 tbsp minced garlic
1 can tomato sauce
1/4 cup brown sugar
couple shakes Worcestershire sauce
salt and pepper to taste (I used garlic salt)
2 tsp chili powder
1 tsp mustard

7/3 Famous Santa Maria Tri-Tip AKA: Cali BBQ!

This is for the grill pro/adventurer.......it's kinda fussy for first time Tri-Tip grillers.
I've not dared to grill one yet, so mine should really be called INFAMOUS instead!

I do mine in the pressure cooker (as I do all my large piece/roast style meats)& would recommend you use your personal go-to most familiar method for roasting (slow-cooker, in the oven dutch oven, or roaster...poss.w/raosting bag.)

If brave enough to go for the grill, just know the the exterior with get "the famous" VERY dark & crispy, almost black exterior.....don't worry it's not burnt, unless of course you accidentally do burn it....why I've been to scared to try.

In any case here are the ingredients & I've added grilling instructions.....
just remember the secret when grilling....keep it wet & kept it moving...
it can't be too moist & you can't turn it too much..... it's a scary art form, really!

DEF. let me know if you went for it & how it turned out....might give me the confidence to finally grill one someday! But then again, the INFAMOUS was still ymmerlicious, eh? : )

Ingredients:

2 to 2 1/2 lb beef tri-tip roast
1 tablespoon fresh ground black pepper
2 teaspoons salt
1/2 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/2 tsp Dijon mustard
1/3 cup red wine vinegar
1/3 cup vegetable oil
4 cloves crushed garlic
(a 'lil Soy Sauce)

I also add a 'lil soy sauce, by sight....heard from Central Coast locals it's not really TRUE Santa Maria Style w/out it!

Preparation:

Combine the black pepper, salt, paprika, garlic powder, onion powder, rosemary, and cayenne in a small bowl. Rub on to all surfaces of the tri-tip. Cover and refrigerate for 3 hours. Remove and let sit out for 30 minutes at room temperature.

Add the Dijon, vinegar, vegetable oil, and crushed garlic to a jar with a lid and shake vigorously until emulsified. This is where I add a 'lil soy sauce (not too much-will taste overly salty), by sight. This is the mix for basting while grilling/roasting...I use this as the liquid for my pressure cooker pot as similar to liquid for slow-cooker/crock pot.

Prepare your charcoal or gas barbecue grill.
Place the tri-tip on the grill and brush with the oil and vinegar mixture.
Turn every 3-4 minutes, basting generously each time.
Grill for 25-30 minutes for medium-rare (internal temp of 135 degrees F.).
The outside of the roast will get very dark and develop a charred crust, again this is desired and one of the signature characteristics of the style.
Roast will still be pink internally.

Remove the tri-tip from the grill to a large platter. Let rest for 15 minutes before slicing in 1/4" thick pieces across the grain.



With half the bunch skipping this round due to travels and it will just be Stacy, Rachael, & myself, we decided to each do two entrees for three and still get the six meals....

I am going splurge and a Tri-Tip for the 4th of July, Ralph's usually has a sale on theirs.



****Will post more later....on the way to the pool party!!! *****

7/3 Paprika Chicken & Chicken/Apple Brats

This is just a simple seasoning "by sight"......& can be used on any choice of pieces/parts as desired..........

Start w/clean chicken pieces.....
Flavor (sprinkle meat) w/choice (& amt.)of fav. salt/pepper/garlic/onion...to personal taste....
then VERY generously covered w/paprika, almost appears coated, but I just heavily sprinkle it.....bake/broil/grill til middle no longer pink & juices run clear!


serve w/Caesar salad & rolls.


It turns out Stater Bro.'s had a sale on Randall Farms grill packages....50% off!
I've not seen 'em that low....guess it's that time of year....'tis the season!

The quesadillas will be waiting for later.......

Mexican Lasagna

3 tablespoons extra-virgin olive oil
1-2 pounds of boneless, skinless chicken breasts, cut into small pieces
2-3 tablespoons taco seasoning
1/2 red onion or 1/2 cup green onions, chopped
1 (15-ounce) can black beans, drained
1 cup medium or mild heat taco sauce
1 cup frozen corn kernels
8 (8 inch) flour tortillas
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Spray pan with PAM or two tablespoons of extra-virgin olive oil. Add chicken and season with taco seasoning and your choice of onions. Let cook together until hot for about 5-10 minutes, depending on your time frame. Add taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil or spray with PAM (my preference). Cut the tortillas in half to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 20 minutes until cheese is brown and bubbly. Top with the scallions and serve, as is. You can also top with sour cream, lettuce, or tomatoes.

Sweet and Sour Meatballs

1 pound extra lean ground beef
2 Tbsp dehydrated onion
1/4 tsp pepper
1 tsp kosher salt
1 egg, beaten
1/4 cup bread crumbs

Sauce:
3/4 cup packed brown sugar
3 Tbsp flour
1 1/2 cups water or pineapple juice
1/4 cup white vinegar
3 Tbsp soy sauce

1. In a medium bowl, combine meatball ingredients. Shape into 1-inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.
2. In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat, cover and simmer for 20 minutes stirring often.
3. Serve over hot rice and with a side of stir-fried Asian vegetables.

corn chowder

i chose a soup again because we're going out of town and it's easy :) hope you like!

corn chowder

5-6 bacon slices, cut up (or one big handful bacon crumbles from costco)
2 chicken breast (or 1 can chicken), cooked, cubed or shredded
2 stalks celery, chopped
1 medium onion, chopped
2 Tbl. flour
5 cups milk
pepper
1 can creamed corn
2 baked potatoes, skinneed, cubed
parsley, paprika to garnish

cook bacon, drain, set aside. saute onion and celery in bacon fat or olive oil until tender. add flour, cook until bubbly. remove from heat.

slowly stir in milk. heat until boiling, stirring constantly. boil and stir 1 min more.

stir in pepper, corn, and potatoes. heat through. add bacon and chicken. heat through. garnish with parsley and paprika.

6/19 Exchange....Steak Kabobs

You can probably figure this one out w/out a recipe, but here ya go....I'm trying to blog better!

Cube desired meat (season w/favorite rub/marinate)
Cut desired veggies...peppers/re onions/cherry tomotos(not cut)
Place all on skewers (if disposable wood...water soak them first)

Grill to preferred perfection!

Serve with.....
fries or taters (if not on kabob)
Strawberries
Crusty Bread Slices

Shopping...

Just a quick note.........

I went shopping today & LOVED my nearly empty basket!!!!!

I just had to buy for B/fast & lunches & weekly produce. The dinners really get us through since I just do a light kids meal on the nights Capt. works & enjoy our group entrees when he's here! : )

WOW....what a SAVINGS!!!! Until I proceeded to fill the cart w/ snack items that I rarley buy....oh well....need stuff for "on the go" summertime snacking!

Hope you've noticed a savings too!!!!

BBQ Chicken Sandwiches

This recipe is so easy its a little ridiculous, but it's so yummy!!

6-8 pieces of skinless, boneless chicken
1 bottle of your favorite BBQ sauce
hamburger buns

Place chicken in the crockpot. Pour bbq sauce over the top. Place the lid on, and cook on low for 6-8 hours or high for at least 4 hours. The longer this cooks the more tender the chicken will become. Just before serving shred and mix until the shredded chicken is covered in sauce. Place on hamburger buns or serve as the main dish with potatoes.

Hope you enjoy it!! We ate it last night and it was delicious!

Baked Creamy Chicken Taquitos

Hooray for a reduced-calorie alternative!

1/3 c. (3 ounces) crean cheese
1/4 c. green salsa
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 Tbsp. chopped cilantro
2 Tbsp. chopped green onions
2 c. cooked, shredded chicken
1 c. shredded pepper jack cheese
6-inch corn or flour tortillas (as fresh as possible; the longer they sit, the more likely they are to crack)
2 Tbsp. vegetable oil, optional
Nonstick cooking spray
Kosher salt

1. Heat oven to 425 degrees. Line a baking sheet with aluminum foil and spray lightly with cooking spray.
2. Heat cream cheese in the microwave for 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken and pepper jack cheese.
3. Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable (not necessary if using flour tortillas). If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.
4. Place 2-3 Tbsp of the chicken mixture on the lower third of each tortilla, keeping it 1/2 inch from the edges, and then roll it up.
5. Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Cool for 5-10 minutes and then serve with sour cream, guacamole or salsa.

Makes 14-16 corn tortillas or 10-12 flour tortillas.

Freezer Instructions: Place unbaked taquitos in a single layer on a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape. Pack in a freezer safe container for up to 3 months. To bake, follow the regular instructions, extending the baking time by 10 minutes.

Make Ahead: To make dinnertime assembly a breeze, prepare this filling up to 2 days ahead of time and store in the fridge in an airtight container.

Miracle Lasagna

1 - 28oz jar of spaghetti sauce
6 uncooked lasagna noodles (you can use both noodles that you pre-cook or uncooked brand)
1 container ricotta or cottage cheese
2 c. shredded mozzarella cheese
1/4 c. parmesan cheese
1 lb. ground beef

In a 2 qt. 7x11" pan, spread 1 c. sauce. Top with 3 uncooked noodles, ricotta cheese, 1 lb. ground beef, 1 c. mozzarela, parmesan cheese, and 1 c. sauce. Top with remaining uncooked noodles and sauce. Cover with foil. Bake at 375 degrees for 1 hour. Top with remaining mozzarella cheese. Bake until melted.

Apricot Chicken

After making soup (which was quite a lot of work) I decided to go with something much easier this time.

1 cup apricot jam
1 1/4 cup Italian Dressing (I used Pat and Oscars)
Combine with whisk in large bowl
Add 8-10 raw chicken tenders and cover with plastic
Marinade 24 hrs in fridge
Bake at 350 for 45 min or you could do crock pot
Pour over pasta

taco soup

i will be making a taco soup this time. this recipe is super easy, and uses up food storage wonderfully. :)

taco soup

2 cans pinto beans, undrained
1 can black beans, undrained
1 can creamed corn
1 can tomato sauce (or you can use 2 cans diced tomatoes if you like it chunkier)
2 cups chicken (breast, rotisserie, or 2 cans)
1 pkg. taco seasoning
1 pkg. ranch dip seasoning
any veggies you desire
i used: 1 cup spinach
1 zucchini

top with:
sour cream
avacado
cheese

serve with chips

For 6/5 Chicken/Veggie Stir Fry/Rice Bowl

I wanted to quickly post.......I will share.......
Chicken/Veggie Stir Fry/Rice Bowl for the next entree exchange.
I currently don't have internet access (I'm at the library right now) so I hope to post further later, but at least you know what I'm thinking.

Cafe Rio Pork

2-3 pds. Pork shoulder
1 cup brown sugar
1 cup Worcestershire sauce
1 tsp. oregano
1 tsp. ginger
1 tsp. salt
1 tsp. chili powder
2 tbs. dried onions

1 cup brown sugar
1 cup red enchilada sauce

Place pork in crock-pot. Mix the rest of the top half ingredients in a bowl. Pour over Pork. Cook for 6-8 hours on low. 1 hour before serving, drain juices and add bottom two ingredients.

Reserve remaining enchilada sauce and heat over the stove for extra sauce. I also make spanish rice to eat on the side or mixed in with everything!

You can use this meat for tacos/burritos, a salad, or as a main dish! We usually make tacos, with black beans, spanish rice, lettuce, tomatoes, sour cream, grated cheese, and pretty much everything else you want to add!!

Don't worry, Stacy! I took out the ginger in your portion! Didn't want to cause any serious allergic reactions to my food.

recipie for May 15

this is one of logan and scott's very favorite, so i hope you guys like it as well....

spaghetti goulash

1 pkg. spaghetti noodles
1 family size jar spaghetti sauce
1 lb. italian sausage
dash of: oregano, basil, thyme, red pepper flakes
2 garlic cloves
1/2 onion, diced fine
1/2 cup ground spinach
1 can corn, drained
1 zucchini, diced
1 small can mushrooms, chopped fine

optional: 1/2 cup blended sweet potatoes or butternut squash, peas, green beans

brown sausage, onion, mushrooms, and garlic together, drain. add sauce, spices, and vegetables. simmer 10-15 min to let flavors combine. serve with noodles.

WHITE BEAN CHILI

Nice blog Rachael, love the addition of sexy cartoon characters. Who thinks of that for a dinner group blog?! Nice touch ;)
So I am just playing this by ear so please tell me if I am doing this wrong. I decided what I am going to make for this first meeting. I thought I would post the recipe here and give everyone a heads up so we don't get duplicates. Our family loves this soup and its been kinda cooler so I thought it would be nice to have soup. I have to admit I am pretty intimidated making this quantity. . hope it goes well. I might be calling some of you to borrow soup pots. :) Can't wait to hear what everyone else is making.

WHITE BEAN CHILI

1 onion chopped
3 large carrots chopped
3 celery stalks chopped
1 tbsp minced garlic
1 tbsp butter
1 rotisserie chicken shredded
1 49 oz can chicken broth
1 16 oz sour cream
2 cups shredded jack cheese
1 large can green chilies
1 tsp oregeno
1 tsp cumin
salt and pepper to taste
4 cans winter white beans drained

Sautee veggies in butter until soft. Add chicken broth and spices. Bring to boil. Add chilies and chicken. Simmer for 20-30min. Add cheese and sour cream and heat through.

Suggested Sides:
Rolls
Fruit

ps...i no longer have the invites to stacy's or shayla's blog. could you send those again? and darcy and laura, if you have a blog, let me know what it is, so we can put a link to it on here

a blog has been made

alright ladies. a blog for our dinner group is here. as you know, i'm not the very best at blog making, so give any tips and advice on how to make this better. each of you is an author on the blog, so if you know where to make improvements, please do so...

i figured we would post our recipie and any comments. i've set it up so that any new posts or comments made on the blog will notify your email. so hopefully you get an email with this post. post a comment if you do, so we know it's working...