Archive for October, 2010

1 tbs EVOO

3 celery ribs, chopped

2 medium-size carrots, chopped

1 lg onion, chopped

1 bay leaf, use fresh if available

salt and freshly ground black pepper

2 quarts chicken stock

1 pound wide egg noodles

1 pound chicken tenders or chicken cutlets, cut into bite-size pieces (I use a rotisserie chicken, 1/2 chicken for the recipe)

for garnish:

1/4 c dill, chopped

1 c popcorn

1 c oyster crackers

yields: 6 servings, with seconds


Heat a large soup pot over medium-high heat with EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Cook for about 2-3 minutes then add chicken stock. Bring to a boil and add the egg noodles. Cook according to package instructions, adding the chicken pieces during the last 4-5 minutes for cooking.

if soup is frozen

**I put the noodles in uncooked in hopes they wouldn’t fall apart once the soup is thawed** I also didn’t put salt and pepper so¬† you will need to season the soup.

thaw in the fridge overnight. Heat on the stove top until noodles are done and add salt and pepper to taste


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Lemon Chicken

Pound out chicken breast. Marinate in lemon juice for one hour. Dip (in this order) flour, beaten egg, bread crumbs,
then fry in olive oil. I like them with a lot of lemon. For the the sake of the group they are mildly lemon flavored. I will serve mine with fresh squeezed lemon juice over the chicken. Please use the Uncle Bens Ready Rice (provided) in the pantry with this dish. The meat only needs to be defrosted and microwaved. It is already cooked.
-Recipe from my mom.

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Our next swap is one week from today! With halloween this weekend and the 1st being Monday, don’t let this swap sneak up on you. ūüôā

Aaaaand, here are some fun recipes for your leftover halloween candy!


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Potato Soup Recipe:


1/8 c butter

2 leeks sliced thin (white only)

1 yellow onion sliced

1 1/2 quarts chicken stock

4 potatoes sliced 1/4″ thick

2 sprigs of thyme

1/2 c heavy cream

1 c cheddar cheese, shredded

1/2 c bacon, cooked and diced

salt to taste

In saucepan, add butter, leeks, and onions.  Saute but do not brown.  Add chicken stock, potatoes, salt, and thyme.  Cook 40 mins on medium, covered, and stirring frequently.  Use masher to break potatoes into smaller chunks.  Add cream, boil to a boil, and serve hot with cheese and bacon.  (If freezing, do not add cream.  Cook bacon a minute less than done and freeze separately with paper towels in between.   Cheese may be frozen also.)

To Reheat Frozen Soup:

Thaw soup in the refrigerator.  Heat on stovetop.  Add cream and bring to a boil.  Thaw bacon, microwave for 30 seconds or fry on stovetop for one minute.  Break into pieces.   Serve hot with bacon and cheddar.

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  • 8 oz. ground turkey
  • 1 package taco seasoning
  • 1 package dry ranch dressing mix
  • 2 cans pinto beans
  • 1 can corn
  • 2 cans diced tomatoes
  • 1 – 4 oz. can diced green chiles
  • 1 can water
  • 1 large onion, diced

Spray skillet with nonstick spray.  Brown meat and onion, drain off excess liquid.  Add remaining ingredients and simmer 30 minutes.

From frozen: Defrost.  Bring to boil in pot over stove, reduce heat and simmer, covered for 30 minutes.  Can also place in crockpot in the morning and cook on low all day (I usually do it this way when I make this soup).  Serving ideas: Serve over crushed Baked Tostitos and/or top with light sour cream, shredded cheddar cheese, green onions.

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Hi Ladies!

I think I might have misled a bit at our last swap when we spoke about price. Here’s my attempt to clarify…

We shouldn’t spend more than $10 per recipe ($80 total). If you spend a little more than $10 one month, then the following month you should go low – even it out. There is no minimum that you should spend, but a recipe should be valued at a minimum of $7 per recipe.

Now, if you’re a bargain shopper and use produce from your own garden and are thus able to spend only $2-3 per recipe without compromising quality, that’s awesome! As long as the value is still at least $7, the price doesn’t matter.

If your recipe comes in at a value under $7, consider adding something to it – such as a side or dessert – to increase the value.

I know I said $100 total before but that was my dumb brain thinking we had 10 group members rather than 8. It should be $7-10 per.

Hope this helps!

Humbly flawed,


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Prep Time: 1 hr

Total Time: 1 hr

  1. Heat oil in a large saucepan over medium heat. Add onions, garlic, jalapeno, and cumin; season with salt and pepper.
  2. Cook stirring occasionally until golden, 10-12 minutes.
  3. Add tomato paste and cook, stirring, 1 minute.
  4. Add beans and 1-1/2 cups water; bring to a boil.
  5. Reduce heat to medium and simmer stirring occasionally until thickened, 10-12 minutes.
  6. Add corn; cook to heat through, 2-3 minutes.
  7. Remove from heat; stir in scallions.
  8. Heat tortillas according to package instructions.
  9. Fill with rice, bean mixture, and cheese (assembly instructions below).
  10. Serve immediately with salsa and sour cream, if using, or freeze-wrap-freeze (see above) up to 3 months. (Reheating instructions below).

To Assemble:

  1. Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla, leaving about 1/2 inch between filling and edge of tortilla. Fold sides in and hold.
  2. Starting from filled end, holding sides in as you work, tightly roll into a bundle.
  3. Place on a baking sheet, seam side down, and prepare remaining burritos.

Reheating From Frozen:.

  • Microwave and oven: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes. This is our favorite quick method.
  • Microwave only: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate, covered with a microwave-safe bowl, and defrost at high power for 3-4 minutes; uncover, and microwave on high 3-4 minutes longer.
  • Oven only: Remove frozen burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil and bake to crisp, 5-10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes.).

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