Meeting Tuesday, Sept. 16 at 8 p.m. at Janet's
Janet
Chicken Breast Supreme (with rice)
Honey Hoisin Chicken
Chunky Chicken Chili (Bottlecap Chili)
Teressa
Ginger Beef
Shanghai Stir-Fry
Garlic-Studded Pork Loin
Misti
Cashew Chicken
Chicken Gyro Kit
Tzatziki Sauce for Gyros
Black Bean Burritos
Jennifer
Breakfast Burritos
Southwestern Goulash
Apricot Pork Chops
Michele
Italian Mac & Cheese
Sassy Spinach Quiche
Marlboro Man Sandwiches
Showing posts with label September Exchange. Show all posts
Showing posts with label September Exchange. Show all posts
Tuesday, August 19, 2008
Friday, August 15, 2008
Chicken Gyro Kits
Makes 6: 4 serving meals (1 gyro per serving)
1 cup olive oil
3/4 cup fresh lemon juice
1/4 cup garlic, pressed or minced
2 T dried mint
2 T dried oregano
2 T black pepper
1 T salt
10 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
In a med bow, whisk together all marinade ingredients. Pour over chicken and stir to combine. Marinate, refrigerated, for 2 hours. Work in batches as necessary. In large skillet over med-high heat, add chicken and saute until cooked through. Transfer chicken to large bowl. Disgard juices. Cool. Divide evernly among one quart freezer bags. Seal bag, pressing out excess air. Refrigerate.
24 wrap pitas
12 oz. Feta cheese, crumbled
Package cheese in snack bags (2 oz per meal or 1/2 oz per serving). Place a package of chicken, a package of pitas, and a package of cheese in each one gallon freezer bag. Seal bag, pressing out excess air. Freeze.
Yogurt-Dill Sauce
1 1/2 pounds cream cheese, softened
2 pounds natural plain yogurt
1/4 cup fresh lemon juice
2 t garlic, pressed or minced
1 T dried dill
2 t salt
In substituting low-fat or non-fat yogurt for natural yogurt, strain overnight in frig in a coffee-lined sieve. Combine all ingredients in a mixing bowl or processor. Beat or process until smooth. Divide evenly among freezer bags. Include one yogurt-dill sauce with each chicken gyro kit.
FREEZER CHICKS INSTRUCTIONS: Defrost in frig. Preheat oven to 350 degrees. Warm foil-wrapped pitas in oven for 10 mins. Warm chicken in oven or microwave until heated through. Stir yogurt-dill sauce. Transform into Tzatziki, if desired, by adding 1/2 large cucumber (peeled, seeded, finely diced or shredded, and drained). Top pita rounds with chicken, yogurt-dill sauce, and crumbled feta. Tomatoes and onions can be added upon serving.
1 cup olive oil
3/4 cup fresh lemon juice
1/4 cup garlic, pressed or minced
2 T dried mint
2 T dried oregano
2 T black pepper
1 T salt
10 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
In a med bow, whisk together all marinade ingredients. Pour over chicken and stir to combine. Marinate, refrigerated, for 2 hours. Work in batches as necessary. In large skillet over med-high heat, add chicken and saute until cooked through. Transfer chicken to large bowl. Disgard juices. Cool. Divide evernly among one quart freezer bags. Seal bag, pressing out excess air. Refrigerate.
24 wrap pitas
12 oz. Feta cheese, crumbled
Package cheese in snack bags (2 oz per meal or 1/2 oz per serving). Place a package of chicken, a package of pitas, and a package of cheese in each one gallon freezer bag. Seal bag, pressing out excess air. Freeze.
Yogurt-Dill Sauce
1 1/2 pounds cream cheese, softened
2 pounds natural plain yogurt
1/4 cup fresh lemon juice
2 t garlic, pressed or minced
1 T dried dill
2 t salt
In substituting low-fat or non-fat yogurt for natural yogurt, strain overnight in frig in a coffee-lined sieve. Combine all ingredients in a mixing bowl or processor. Beat or process until smooth. Divide evenly among freezer bags. Include one yogurt-dill sauce with each chicken gyro kit.
FREEZER CHICKS INSTRUCTIONS: Defrost in frig. Preheat oven to 350 degrees. Warm foil-wrapped pitas in oven for 10 mins. Warm chicken in oven or microwave until heated through. Stir yogurt-dill sauce. Transform into Tzatziki, if desired, by adding 1/2 large cucumber (peeled, seeded, finely diced or shredded, and drained). Top pita rounds with chicken, yogurt-dill sauce, and crumbled feta. Tomatoes and onions can be added upon serving.
Black Bean Burritos
Makes 6-4 serving meals (1 1/2 burritos per serving)
3 1/2 pounds dried black beans or 13 pounds of canned black beans, drained and rinsed
In a large stockpot, soak bean overnight (if using dried beans). Drain and rinse. Return to stockpot, cover with water and simmer 1 hour or until desired tenderness. Drain and set aside.
olive oil
7 medium onions, finely chopped
2 T plus 1 t garlic, pressed or minced
7 pounds canned diced tomatoes, undrained
7 jalapeno peppers, seeded and diced
2 T plus 1 t chili powder
2 T plus 1 t ground cumin
2 T plus 1 t dried oregano
3 lemons, sliced and seeded
1 t salt
Work in batches as necessary. In a large stockpot over med heat, heat oil. Saute onions, garlic and jalapeno peppers until tender. Stir in drained beans, tomatoes, chili powder, cumin, oregano, lemon slices and salt (omit if using canned beans) and bring to a boil at high heat. Reduce heat, cover, and simmer 30 minutes. Remove cover and simmer until slightly thickened (approx 20 mins). Remove lemon slices. Working in batches as necessary, puree half of bean mixture in a blender or food processor until smooth. Add unblended bean mixture to blended and stir thoroughly. Cool.
48 ounces mild salsa or picante sauce
6 cups shredded Monterey Jack or Co-Jack cheese
36 10-inch flour tortillas
Package salsa in snack bags (1 cup per meal or 1/4 cup per serving). Package cheese in snack bags (1 cup per meal or 1/4 cup per serving).
Assemble burritos by placing 1/2 cup bean mixture onto each tortilla, folding ends in, and rolling. Place 6 burritos (or 1 1/2 per serving) in each tin. Cover with a sheet of plastic wrap, pressing down to cling to food. Place a package of salsa and a package of cheese in each tin. Cover. Freeze.
Recipe from Cooking Among Friends: Meal Planning & Preparation Delightfully Simplified by Mary Tennant & Becki Visser.
FREEZER CHICKS INSTRUCTIONS:
Defrost in refrigerator. Preheat over to 350 degrees. Remove cover, salsa, cheese and plastic wrap. Spread salsa over burritos. Cover loosely with foil to prevent drying. Bake until bubbly around the edges and hot in the center (approx 30 mins). Remove foil and sprinkle with cheese during the last 5 mins of baking. Let stand at room temperature 15 mins before serving.
3 1/2 pounds dried black beans or 13 pounds of canned black beans, drained and rinsed
In a large stockpot, soak bean overnight (if using dried beans). Drain and rinse. Return to stockpot, cover with water and simmer 1 hour or until desired tenderness. Drain and set aside.
olive oil
7 medium onions, finely chopped
2 T plus 1 t garlic, pressed or minced
7 pounds canned diced tomatoes, undrained
7 jalapeno peppers, seeded and diced
2 T plus 1 t chili powder
2 T plus 1 t ground cumin
2 T plus 1 t dried oregano
3 lemons, sliced and seeded
1 t salt
Work in batches as necessary. In a large stockpot over med heat, heat oil. Saute onions, garlic and jalapeno peppers until tender. Stir in drained beans, tomatoes, chili powder, cumin, oregano, lemon slices and salt (omit if using canned beans) and bring to a boil at high heat. Reduce heat, cover, and simmer 30 minutes. Remove cover and simmer until slightly thickened (approx 20 mins). Remove lemon slices. Working in batches as necessary, puree half of bean mixture in a blender or food processor until smooth. Add unblended bean mixture to blended and stir thoroughly. Cool.
48 ounces mild salsa or picante sauce
6 cups shredded Monterey Jack or Co-Jack cheese
36 10-inch flour tortillas
Package salsa in snack bags (1 cup per meal or 1/4 cup per serving). Package cheese in snack bags (1 cup per meal or 1/4 cup per serving).
Assemble burritos by placing 1/2 cup bean mixture onto each tortilla, folding ends in, and rolling. Place 6 burritos (or 1 1/2 per serving) in each tin. Cover with a sheet of plastic wrap, pressing down to cling to food. Place a package of salsa and a package of cheese in each tin. Cover. Freeze.
Recipe from Cooking Among Friends: Meal Planning & Preparation Delightfully Simplified by Mary Tennant & Becki Visser.
FREEZER CHICKS INSTRUCTIONS:
Defrost in refrigerator. Preheat over to 350 degrees. Remove cover, salsa, cheese and plastic wrap. Spread salsa over burritos. Cover loosely with foil to prevent drying. Bake until bubbly around the edges and hot in the center (approx 30 mins). Remove foil and sprinkle with cheese during the last 5 mins of baking. Let stand at room temperature 15 mins before serving.
Thursday, September 13, 2007
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.
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.
Sunday, September 9, 2007
Misti is Cooking!
Ladies-
It's Sunday evening, I got home from the soccer fields around 4:00 pm this afternoon and have completed the following meals/done the following to prepare OAMC meals:
1. 3 Meatloaf-they are cooling & I will be putting them in the freezer before I go to bed.
2. Apricot Pork Chops-sealed & in the freezer.
3. Jamaican Jerk Pork-in crockpot cooking.
4. Potatoes in the oven cooking.
5. Thawing out the hamburger that is needed for one more meat loaf & for the spaghetti pie.
Tomorrow, I plan on making the Baked Potato Soup, shredding the pork for the Jamaican Jerk Pork & cooking & assembling the Spaghetti Pie! I will have both August & September meals done TWO days before our exchange!
Ya-Hoo!!!!!
It's Sunday evening, I got home from the soccer fields around 4:00 pm this afternoon and have completed the following meals/done the following to prepare OAMC meals:
1. 3 Meatloaf-they are cooling & I will be putting them in the freezer before I go to bed.
2. Apricot Pork Chops-sealed & in the freezer.
3. Jamaican Jerk Pork-in crockpot cooking.
4. Potatoes in the oven cooking.
5. Thawing out the hamburger that is needed for one more meat loaf & for the spaghetti pie.
Tomorrow, I plan on making the Baked Potato Soup, shredding the pork for the Jamaican Jerk Pork & cooking & assembling the Spaghetti Pie! I will have both August & September meals done TWO days before our exchange!
Ya-Hoo!!!!!
Spaghetti Pie
Spaghetti Pie (6 servings)
This recipe can easily be double, or tripled. The original Spaghetti Pie recipe calls for a full pound of ground beef, but I only use half a pound per pie. I find half a pound to be more than enough. This recipe could also be made with ground turkey, Italian bulk sausage, TVP (texturized vegetable protein), or no meat (or meat substitutes) at all.
6 oz. dry spaghetti noodles
2 tbsp butter or margarine
1/2 cup Parmesan cheese
2 well-beaten eggs
1/2 lb ground beef
1/2 cup chopped onion
1 (8-oz.) can Italian-style stewed tomatoes (don't drain)
1 (6-oz.) can tomato paste
1 tsp sugar
1 tsp dried oregano, crushed
1/2 clove garlic, minced
1 cup cottage cheese
1/2 cup cheese (mozzarella, cheddar, American, or Jack), shredded
Cook spaghetti noodles. Drain. Stir margarine into hot noodles until melted. Stir in Parmesan cheese and eggs. Form pasta mixture into a crust shape in a buttered 9-inch pie plate. In skillet, cook ground beef and onions until meat is browned. Drain. Stir into ground beef, tomatoes, tomato paste, sugar , oregano and garlic. Heat through. Spread cottage cheese over bottom of spaghetti crust. Top with tomato/meat mixture. Sprinkle grated cheese over all. Cover pie pan with foil; label and freeze.
To Serve:
Thaw. Bake, covered, for 25 minutes at 350 F. Remove foil and bake for 5 minutes more until cheese is lightly browned.
This recipe can easily be double, or tripled. The original Spaghetti Pie recipe calls for a full pound of ground beef, but I only use half a pound per pie. I find half a pound to be more than enough. This recipe could also be made with ground turkey, Italian bulk sausage, TVP (texturized vegetable protein), or no meat (or meat substitutes) at all.
6 oz. dry spaghetti noodles
2 tbsp butter or margarine
1/2 cup Parmesan cheese
2 well-beaten eggs
1/2 lb ground beef
1/2 cup chopped onion
1 (8-oz.) can Italian-style stewed tomatoes (don't drain)
1 (6-oz.) can tomato paste
1 tsp sugar
1 tsp dried oregano, crushed
1/2 clove garlic, minced
1 cup cottage cheese
1/2 cup cheese (mozzarella, cheddar, American, or Jack), shredded
Cook spaghetti noodles. Drain. Stir margarine into hot noodles until melted. Stir in Parmesan cheese and eggs. Form pasta mixture into a crust shape in a buttered 9-inch pie plate. In skillet, cook ground beef and onions until meat is browned. Drain. Stir into ground beef, tomatoes, tomato paste, sugar , oregano and garlic. Heat through. Spread cottage cheese over bottom of spaghetti crust. Top with tomato/meat mixture. Sprinkle grated cheese over all. Cover pie pan with foil; label and freeze.
To Serve:
Thaw. Bake, covered, for 25 minutes at 350 F. Remove foil and bake for 5 minutes more until cheese is lightly browned.
Loaded Baked Potatoe Soup (Low-Fat Version)
Loaded Baked Potato Soup
Hands on Prep Time 20 minutes
Cook: 1 hour 10 minutes
Serves 12
4 medium baking potatoes, scrubbed
4 strips center-cut reduced-fat bacon
2 onions, chopped
4 garlic cloves, minced
1 (12-ounce) can evaportated skim milk
1/4 cup all-purpose flour
2 (14 1/2 ounce) cans reduced-sodium chicken broth
1/4 teaspoon red pepper sauce
1/2 cup light sour cream
1/4 cup grated Parmesan cheese
1/2 teapsoon salt
1/4 teaspoon freshly ground pepper
1 cup shredded reduced-fat sharp cheddar cheese
2 scallions, finely chopped
Preheat the oven to 400 degrees. Prick potatoes all around with a fork. Place on the overn rack and bake until tender when pierced with the tip of a knife, about 1 hour. Let the potatoes stand until cool enough to handle, about 20 minutes. Peel the potatoes, cut 2 into 1/4-inch dice. I scoop them out with the Pampered Chef melon scooper.
Transfer the remaining 2 potatoes to a bowl and coarsely mash. Stir in the diced potatoes.
Meanwhile, heat a large nonstick Dutch overn over medium heat. Add the bacon and cook, turning occasionally, utnil crips, 4-5 minutes. Transfer with tongs to a plate lined with paper towels; drain. Crumble the bacon and set aside. Add the onions and garlic to the drippings in the Dutch oven; cook, stirring occasionally, until the onions begin to brown, 5-6 mintues.
Meanwhile, heat a large nonstick Dutch overn over medium heat. Add the bacon and cook, turning occasionally, utnil crips, 4-5 minutes. Transfer with tongs to a plate lined with paper towels; drain. Crumble the bacon and set aside. Add the onions and garlic to the drippings in the Dutch oven; cook, stirring occasionally, until the onions begin to brown, 5-6 mintues.
Combine the evaportaed milk and flour in a medium bowl, beating with a whisk until smoothe. Add the milk mixutre, broth, potatoes, and pepper sauce to the Dutch overn; increase the heat and bring to a simmer. Reduce the heat and cook, stirring, until the soup is thick and creamy, 6-7 minutes.
Remove the Dutch oven from the heat; stir in the sour cream, Parmesan cheese, salt and ground pepper. Divide the soup among 12 bowls; top each serving with the cheddar cheese, scallions, and reserved bacon. Serve at once.
If your tste buds gravitate toward the spicier side, increase the red pepper sauce to 1/2 teapoon.
For freezer cooking sessions. I basically dump everything into a glad container, stir & freeze.
To serve: Thaw, heat and enjoy!
Wednesday, September 5, 2007
Sesame Chicken with Garlicky Broccoli
1 T toasted sesame oil
1 1/4 lb boneless, skinless chicken thighs, cut into 1 in pieces
2 T sesame seeds
1 c chicken broth
1/2 c Chinese black bean sauce
1/2 t black pepper
1 -2 t garlic powder (to your taste..or lots in my house!)
4 c broccoli florets
Heat sesame oil over medium heat. Add the chicken & cook until golden brown on all sides. Add the sesame seeds and stir to coat the chicken. Cook 1 -2 minutes until the seeds turn golden. Add the broth, black bean sauce & pepper - bring to a simmer. Cover pan & cook until the chicken is cooked through ( about 5 minutes).
To freeze:
Cool mixture and freeze.
To Eat:
Thaw chicken mix & reheat over medium heat. When the sauce is simmering, add broccoli & sprinkle with garlic, cook until broccoli is crisp & tender. Serve over angel hair noodles.
1 1/4 lb boneless, skinless chicken thighs, cut into 1 in pieces
2 T sesame seeds
1 c chicken broth
1/2 c Chinese black bean sauce
1/2 t black pepper
1 -2 t garlic powder (to your taste..or lots in my house!)
4 c broccoli florets
Heat sesame oil over medium heat. Add the chicken & cook until golden brown on all sides. Add the sesame seeds and stir to coat the chicken. Cook 1 -2 minutes until the seeds turn golden. Add the broth, black bean sauce & pepper - bring to a simmer. Cover pan & cook until the chicken is cooked through ( about 5 minutes).
To freeze:
Cool mixture and freeze.
To Eat:
Thaw chicken mix & reheat over medium heat. When the sauce is simmering, add broccoli & sprinkle with garlic, cook until broccoli is crisp & tender. Serve over angel hair noodles.
New Orleans Flank Steak
Apparently, this marinade has many versions. We went with Robin Miller's version from her Quick Fix Cookbook.
2 T red wine vinegar
2 t light brown sugar
2 t Creole or Cajun Seasoning
2 t reduced sodium teriyaki sauce
1 t dried oregano
1/4 t salt
1/4 t black pepper
1 1/14 lb flank steak
Mix marinade and pour over steak. Refrigerate up to 3 days or freeze 3 months. Thaw & grill.
2 T red wine vinegar
2 t light brown sugar
2 t Creole or Cajun Seasoning
2 t reduced sodium teriyaki sauce
1 t dried oregano
1/4 t salt
1/4 t black pepper
1 1/14 lb flank steak
Mix marinade and pour over steak. Refrigerate up to 3 days or freeze 3 months. Thaw & grill.
LONG month & September Menu
Well - It has been a month since you've heard from any of the freezerchicks! Mainly, we are 4 busy moms & have had over the top family lives this month!
The beauty of it is that our freezer cooking has kept our families bellies full and our hair intact!
To update you on our planning meeting in August -
We were treated to a fabulous Chicken Pesto Stromboli by Jannylynn that was quickly renamed the Greek Goddess! The result was adding the Greek Goddess to Janny's Sept recipes! Also, Jen whipped up a perfect Greek Pasta salad with lots of black olives and kalamatta's! As if that wasn't a big enough treat - Jen opens up her freezer to reveal a tasty frozen desert of peanut butter, cream cheese & nutter butters! It was a very rich lunch that we all enjoyed immensely!
It was almost sad to start business! Yet, we created a great September menu!
Misti:
Loaded Baked Potato Soup (to kick off the soup season!)
Spaghetti Pie (a Misti classic!)
Jerk Pork (*new*)
Janet:
The Greek Goddess
White Trash Chicken (or Ziploc Chicken)
Sesame Chicken with Garlicky Broccoli (*new*)
Jen:
New Orleans Flank Steak (*new*)
Fettucinni Carbonara
French Dip
Tina:
Sauces (*new*)
Mexican Meatloaf
Crowd Pleasing Casserole
All the recipes marked (*new*) are well - new - but they come from Robin Miller's Quick Fix Meals Cookbook. I checked it out at the library and was really pleased by how Robin thinks about mealtimes and how to use prep time efficiently.
We meet next week to exchange and have another meal - which I think I'm cooking...ummm what will I make?
The beauty of it is that our freezer cooking has kept our families bellies full and our hair intact!
To update you on our planning meeting in August -
We were treated to a fabulous Chicken Pesto Stromboli by Jannylynn that was quickly renamed the Greek Goddess! The result was adding the Greek Goddess to Janny's Sept recipes! Also, Jen whipped up a perfect Greek Pasta salad with lots of black olives and kalamatta's! As if that wasn't a big enough treat - Jen opens up her freezer to reveal a tasty frozen desert of peanut butter, cream cheese & nutter butters! It was a very rich lunch that we all enjoyed immensely!
It was almost sad to start business! Yet, we created a great September menu!
Misti:
Loaded Baked Potato Soup (to kick off the soup season!)
Spaghetti Pie (a Misti classic!)
Jerk Pork (*new*)
Janet:
The Greek Goddess
White Trash Chicken (or Ziploc Chicken)
Sesame Chicken with Garlicky Broccoli (*new*)
Jen:
New Orleans Flank Steak (*new*)
Fettucinni Carbonara
French Dip
Tina:
Sauces (*new*)
Mexican Meatloaf
Crowd Pleasing Casserole
All the recipes marked (*new*) are well - new - but they come from Robin Miller's Quick Fix Meals Cookbook. I checked it out at the library and was really pleased by how Robin thinks about mealtimes and how to use prep time efficiently.
We meet next week to exchange and have another meal - which I think I'm cooking...ummm what will I make?
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