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Archive for April, 2011

Burgers

  • 3/4 lb. lean ground turkey or sirloin
  • 3/4 c. breadcrumbs
  • 3/4 c. finely chopped carrot
  • 3/8 c. skim milk
  • 3 T. low-sodium soy sauce
  • 3 cloves garlic, chopped
  • 1/4 t. pepper
  • nonstick cooking spray
  • 1 1/2 T. olive oil
  • whole-grain dinner rolls or bread slices, for serving
Prep day: In a large bowl, stir together the meat, breadcrumbs, vegetables, milk, soy sauce, garlic and pepper; the mixture will be moist.  Form it into 6 patties and freeze.
Serving day: Preheat oven to 400.  Coat a large nonstick ovenproof skillet with cooking spray and set it over medium-high heat.  When the skillet is hot, add the oil.  Add the burgers and cook until nicely browned on one side, 4-5 minutes.  Turn the burgers, then slide the skillet into the oven and bake for 4-5 minutes longer, until the burgers are no longer pink in the center.  Serve each burger on a split roll.  ***I’ve never made these before, but I’m assuming they will be just as tasty on the grill!
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Hi Ladies!

One week until our May swap! Woohoo! We’re still at six members. How do you feel about staying at six members? I kinda like the idea. It’ll be cheaper, and six is still an even number (easy on the math skills!). Thoughts?

I have no idea where I wrote down May’s menu, so once everyone posts their recipes, I’ll make the list with links. Sorry about that! Thought I wrote it in my notebook, since I didn’t have any recipes with me at the time….? I’m losing my mind, I think.

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Sour Cream Bacon Chicken

Prep Time: 15 minutes

Cook Time: 8 hours

Ingredients:
* 6 bacon slices
* 6 boneless, skinless chicken breasts
* 2 (10 oz) cans roasted garlic cream of mushroom soup
* 1 cup sour cream
* 1/2 cup flour
Preparation:  Wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended. Pour sauce over chicken. Serves 8

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Cream Cheese Chicken

1 7 oz envelope Italian dressing mix

1/2 cup butter

2 lbs boneless skinless chicken breast

1 10.75 oz can cream of chicken soup

1 8 oz package cream cheese

To prepare:

Turn slow cooker on high.  Place butter in bottom of slow cooker.  When the butter has melted, add one envelope Italian dressing dry mix.  Stir into butter until well mixed.  Cut chicken breasts into 1″ strips.  Place in slow cooker and stir to coat with butter and dressing mix.  Cover and cook on High for 2 hours.  Remove chicken to plate to cool.  Add cream of chicken soup and cream cheese.  Stir to melt and mix well until smooth and creamy.  Remove sauce from slow cooker a nd allow to cool.  Place chicken and sauce into a gallon resealable freezer bag.  Label and freeze.

To Serve:

Thaw.  Heat until piping hot and bubbly.  Serve over mashed potatoes, rice or hot buttered noodles.

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1 t salt

2 lbs ground beef

2 cloves garlic, pressed

2 t cumin

2 t oregano

1/2 c chopped green chiles

1/2 c taco sauce

1/2 c sour cream

1/4 c cider vinegar

sprinkle salt in skillet, place over medium heat.  Add beef, garlic, and spices.  Cook until meat loses pinkness.  Stir in remaining ingredients.  Remove from heat and cool.

Serving day:

Thaw meat mixture.  In 8 inch skillet, melt 1 stick butter or margarine.  Dip both sides of one tortilla into butter, drain off excess.  Using a 1/3 c measuring cup, mound 1/3 c filling in center of tortilla.  Fold tortilla around filling, place seam side down in an ungreased 11X7 baking dish.  Repeat with remaining tortillas and filling.  Bake at 500 degrees for 15 minutes, or until crispy.  Top with cheese, lettuce, tomatoes, avocado, and sour cream.

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swap tomorrow!

Hi Ladies!

Don’t forget that we swap tomorrow. This one snuck up on me, so I’ll be cooking tonight. 🙂 Looks like we’re still at 7 members so I guess if you made 8 makes, keep 2 for yourself this time? Anyone know of an 8th that’d like to join us for next month?

See you soon!

jess

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