August & September Exchange

This past month a couple of the chicks had TWO months worth of freezer food to prepare & exchange so I am posting directions for both months (since I wasn't there to take notes & do my secretarial job):


Misti:
Loaded Baked Potato Soup-Thaw & heat. If soup is too thick add some more milk to it.
2-9x13 pans of Spaghetti Pie-Remove plastic wrap under foil. Cover, bake at 350 degrees for 25 minutes, uncover & bake for another 5 mins.
1-2 lbs of meatloaf, reheat for an additional 30 minutes at 350 degrees. Already baked but directions call for an extra baking time.
1-8x8 pan of Jamaican Jerk Pork, it's shredded, add to buns & top with BBQ sauce, if desired.
1-bag of Apricot Pork Chops, thaw-bake, cook in crockpot or grill.

Janet:
Stromboli-Thaw & bake.
Shredded Chicken-2 bags-2 cups each. Use in casserole, salads, etc.
BBQ Fillets-Thaw & grill.
Greek Goddess-Thaw & bake.
White Trash Chicken-thaw, bake or grill.
Sesame Chicken with Garlicky Broccoli-Need 4 cups of chopped broccoli and garlic powder to taste. Serve over noodles or rice.

Jennifer:
White Castle Burgers-thaw, warm up & serve on buns.
Rouladon Beef-1 bag, thaw & warm. Serve with potatoes.
Chicken Kabobs-Thaw & grill.
French Dip Sandwiches-1/2 lb of beef & 1 quart bag of the Au jus. Thaw, heat & serve on buns.
Fettuccine Carbonara-Cook noodles, add ham, peas & sauce.
New Orleans Steak-Thaw & grill or bake.

Tina:
Sweet & Sour Kielbasa-heat & serve with rice, noodles or eat straight out of bag:-)
Mexican Meatloaf-Bake at 350 degrees for 30 minutes or longer depending of your likeness.
Grandma's Secret-Thaw & bake.
Parsley & Parmesan Chicken-1 bag, Bake at 350 degrees until done.