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Archive for November, 2010

Hi Ladies!

Don’t forget that our December swap is next week! And we’re down one member, so make your meal 7 times instead of 8.

See you in 9 days! ūüôā

jessica

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next couple of swaps.

Hi everyone. I’m going to have to opt out of the next few swaps. I’ve been put on limited duty due to a visit to the hospital yesterday. The baby and I are okay but apparently I’ve become a ticking time bomb. Not uncommon in the 33rd week with placenta previa.

I hope you all had a great thanks giving and are looking forward to an awesome chirstmas.

Love, Hollie

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Ingredients:

1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground beef
1/4 cup chili powder
2 bay leaves
1 tablespoon cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained

Preparation:
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate or freeze. Rewarm over medium-low heat before continuing.)

(Optional) Garnish with:
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

If you have leftover chili, serve it over turkey franks (or the chicken ones) the next day.

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  • 3 c. elbow macaroni
  • 8 oz. ham, cubed
  • Nonstick cooking spray
  • 2 T. olive oil
  • 2 T. all-purpose flour
  • 1 c. nonfat (skim) milk
  • 1 c. butternut squash puree
  • 3 c. shredded reduced-fat Cheddar cheese (16 oz.)
  • 8 oz. reduced fat cream cheese
  • 1 t. salt
  • 1/4 t. paprika
  • 1/4 t. pepper

1.  Bring a large pot of salted water to a boil, add the macaroni, and cook according to package directions until al dente.  Drain in a colander.

2.  While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat.  Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

3.  Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes.  Add the vegetable puree, cheddar, cream cheese, ham, and seasonings, and stir until the cheese is melted and the sauce is smooth.  Stir in the macaroni and serve warm.  Serves 8.

—–

From frozen: ¬†Instead of cooking and freezing the macaroni, I will give it to you uncooked and you can cook it yourself, that way the noodles won’t get soggy. ¬†To reheat, thaw cheese sauce in fridge overnight. ¬†Reheat in saucepan on med-low heat and stir in cooked macaroni.

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2 lbs chicken breasts
4 tsp chopped yellow onion
2 tbsp honey
1 tbsp soy sauce
1 tbsp fresh minced ginger
2 tbsp sherry (alcoholic or cooking)
1/4 c chives

Combine all ingredients in a freezer container or Ziploc bag. Freeze.

Instructions from Freezer:
Allow to thaw. Pour Chinese style honey ginger chicken into a casserole dish. Preheat oven to 350 degrees, and bake for 20-30 minutes. Serve. Great with rice!

Recipe from http://www.momsbudget.com

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Click here for November’s Menu.

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