Wednesday, March 24, 2010

April exchange RSVP

Please leave a comment below this post to RSVP for the April 8th exchange. Give us an idea of what you might make too. RSVP due date is Saturday, April 3rd. No RSVP, no meals!

This month we also will be making an extra meal for the Haub family like we did last month for the Waddel family, so we should have around 8 meals to make.

Saturday, March 13, 2010

Turkey Enchiladas with Sour Cream

  • 3 cups shredded skinned cooked turkey (I use chicken)
  • 2 cups sour cream
  • 2 cups shredded sharp cheddar cheese (I used pre-packaged shredded Mexican blend cheese)
  • 1 teaspoon salt
  • 1/3 cup vegetable oil
  • 12 corn tortillas
  • 1 jar salsa or enchilada sauce
1. In a bowl, mix chicken, sour cream, 2 cups shredded cheese, and the salt

2. Heat oil in an 8- to 10-inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds. (I use tongs to dip the tortillas and then place them on a plate full of paper towels to soak up the extra oil!)

3. Fill tortillas equally with turkey mixture, roll up, and arrange side by side, seam down, in a 9- by 13-inch baking dish. Pour salsa or enchilada sauce evenly over the top.

4. Bake in a 350 degree oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving.

The recipe is a great way to use up leftover holiday turkey, but if you don't have turkey on hand, shredded cooked chicken is a good substitute. Serve the enchiladas with your favorite Mexican side dishes!

Recipe taken from Sunset Magazine, January 2004

Chicken on Sunday

4 Chicken Breasts/few chicken tenders-Frozen-Whatever fits!
2 Cans Cream of Chicken
3 Cans of Milk
2 Cups of Rice-uncooked
1 Pkg of Onion Soup Mix

Put your rice in a 9x13, mix your soup with your 3 cans of milk(using a can from your cream of chicken). Pour over your rice and then plunk your chicken in the casserole dish making sure that they have been cover by the soup mixture as best as they can. Now take the onion soup mix shake it so it is all mixed up and cover the top of the casserole with the mix.(If you happen to have an extra mix on hand we think it is yummy to add it to the soup mixture-when thawed, or half the package and had half to the soup mixture and half to the top of the casserole.) Cover the dish with foil and bake at 350 for 2 hours. Then take the foil off at 2 hours and cook for an additional 20-30 minutes depending on your oven. Make sure the rice is fluffy and the chicken is done. We call it Chicken on Sunday because mom and dad would put it in before we left for church on Sunday, and when we returned we would eat it!

To reheat:

Make sure you do not thaw chicken!
Just thaw the soup mixture.
Layer in a 9x13 casserole dish- rice, soup mixture, chicken, onion pkg, foil, 350 2 1/2 hour. See instruction above for full details about cooking.

Friday, March 12, 2010

Top Sirloin Stroganoff

1-2#'s top sirloin sliced
1/4 Cup flour
1 tsp garlic salt
1/2 cube butter
1 onion
2-4 cloves garlic
2 Cups water with 3 beef bouillon cubes dissolved
1 can cream of mushroom soup
1 tsp dill weed
splash of worcestershire sauce

Coat meat with flour and garlic salt. Melt butter and saute' onion and garlic. Add meat and brown if desired. Add bouillon mixture, soup, dill weed , and worcestershire. Simmer for 45 min to an hour. Serve over rice or noodles.

If frozen: Thaw and reheat on stovetop

Ham and Cheese Scones

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground red pepper
3 tablespoons chilled butter, cut into small pieces
3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese
3/4 cup finely chopped 33%-less-sodium ham (about 3 ounces)
3/4 cup fat-free buttermilk
2 large egg whites
Cooking spray

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, sugar, salt, and pepper in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and ham. Combine buttermilk and egg whites, stirring with a whisk. Add to flour mixture, stirring just until

Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges, cutting into but not through dough. Bake at 400° for 20 minutes or until lightly browned.

Yield: 8 servings (serving size: 1 wedge). Pair with salad or soup for a light meal.

Cooking Light, SEPTEMBER 2002

Freezing this recipe:
Bag 1 - dry ingredients (with butter already cut into them)
Bag 2 - ham and cheese
Bag 3 - liquid ingredients

Preparation from Frozen:
Thaw.  Mix bag of dry ingredients with ham/cheese then add liquid ingredients and stir just until moist. Then proceed with recipe.

Sausage Potato Bake

1 1/2 lb breakfast sausage
1/2 cup flour
3 cups milk
1 1/2 lb frozen hashbrowns
1 1/2 cup shredded sharp cheese

Break apart and cook sausage. Add flour and milk. Cook until boiling and thick. Spread hashbrowns in greased 9X13 pan, layer potatoes and then cheese.

If frozen thaw and then Bake at 350 for 34 minutes.