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update

Candice and Chris – we missed you ladies tonight. Are you intending to continue with the group?

We decided that the group will continue, but at a smaller size, of 4-5 members. This will be easier for prepping the meals, save money, and avoid overstocking freezers. Kelly and Kristen will share the blog administrator duties. No recipes were presented today, so you’ll bring a meal of your choosing for the June swap. Please post your selection here so that the group doesn’t end up with all chicken dishes.ūüôā

It was great to share meals with you ladies over the past 1.5 years. I wish you the best!

jessica

my meals won’t be frozen because i haven’t made them yet – i have ZERO room in either freezer! haha.

Ingredients:

1 ‚Äď lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts¬† ‚Äď Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1  stick melted butter
1 tablespoon poppy seeds

SAUCE:
1/3 cup Butter- melted
1/4 cups Cornstarch, dissolved in 1/2 cup COLD Water
1/3 cup Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

Directions:

In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

Transition

Hi Ladies!

A little over one week ago, Becky emailed me to let me know that she’ll be leaving the group – her kids won’t eat the meals, and they’re trying to do more low-carb and non-processed food. They’re wasting a lot of food each month. May will be Becky’s last swap.

A few days later, Mandy emailed me to let me know that she, too, will be leaving the group – her kids won’t eat the meals, so they’re wasting a lot of food each month. May will be Mandy’s last swap.

Just this week, another member has let me know she’s on the fence about continuing with the group.

I, too, will be leaving the group. My kids do not like the meals, nor does my husband. Additionally, I repeatedly feel like I’m giving $10 meals and receiving $2 meals. So we’re wasting food and money. May will be my last swap.

So, what next? With roughly half of the group leaving, do you want to continue with a smaller group, or should we (the people leaving) find replacements? Is someone willing to take over my roll as coordinator?

Or are there others who have been considering leaving, and it’s time for the group to naturally dissolve? Thoughts?


16 oz. penne pasta
1/2 ‚Äď 3/4 lbs. hot Italian sausage, grilled and thinly sliced
1 3/4 c. marinara sauce
3/4 c. heavy cream
2 tsp. basil
1 tsp. parsley
1/2 tsp. white pepper
1/2 tsp. crushed red pepper flakes
1/2 c. mozzarella cheese
1/4 c. Parmesan cheese

Preheat oven to 375 degrees. Prepare large pot with salted water to boil pasta until al dente. Drain and set aside.

Slice grilled sausage and set aside. Add marinara, heavy cream & all spices to the pot and stir occasionally over medium heat for 5 minutes. Add back pasta and stir until pasta coated evenly. Continue stirring occasionally for 5-10 minutes over medium heat. Stir in cooked sausage.

Pour pasta into 9×13″ baking dish. Top with mozzarella & Parmesan cheese. Bake 25-30 minutes until cheese is bubbly and browned.

From frozen:

  1. Defrost.
  2. Cook penne and set aside.
  3. Warm sauce over medium heat for 5 minutes.
  4. Add penne to sauce and stir until pasta coated evenly. Continue stirring occasionally for 5-10 minutes over medium heat.
  5. Stir in cooked sausage.
  6. Pour pasta into 9×13″ baking dish. Top with cheeses.
  7. Bake 25-30 minutes until cheese is bubbly and browned.

Recipe source.

May 2012 Menu

Hi Ladies!

We’re cooking for 8 this month. And remember that from now on, we’re bringing our “tried and true” recipes – no experiments.ūüôā

April 2012 Menu

March 2012 Menu

February 2012 Menu

December 2011 Menu

November 2011 Menu

October 2011 Menu

September 2011 Menu

August 2011 Menu

July 2011 Menu

June 2011 Menu

May 2011 Menu

April 2011 Menu

March 2011 Menu

February 2011 Menu

January’s Menu

December’s Menu

November’s Menu

October’s menu

Candice’s meals

Here’s the info Candice distributed at our last swap about her meals.

Chicken Soup:

  • Leg Quarters
  • cumin
  • onion powder
  • garlic powder
  • chicken bouillon
  • carrots
  • potatoes
  • can of mixed veggies

Heat in microwave for 2 minutes per serving.

Chicken & Rice:

  • leg quarters
  • cumin
  • onion powder
  • garlic powder
  • tomato bouillon
  • rotel
  • (rice)

Heat in microwave for 2 minutes per serving

Beef Enchiladas:

  • ground beef
  • old el paso enchilada sauce
  • cumin
  • onion powder
  • garlic powder
  • corn tortillas

bake at 325 until cheese melts thoroughly, approximately 30 minutes.

Carne Guisada:

  • round steak
  • rotel
  • cumin
  • garlic powder
  • onion powder
  • can of casera

heat in microwave 2 minutes per serving.