Thursday, December 13, 2012

Enchilada casserole

1 large can enchilada sauce
15 small corn tortillas cut in quarters
Small onion chopped
Sliced olives
16 oz shredded cheese

Pour small amount of sauce in pan then layer with tortillas, cheese, onion, olives and sauce. Repeat for a total of three layers. End with tortillas, sauce and cheese. Bake at 350 for 20-30 minutes.

Frozen mamas: thaw before baking. Would be good served with taco toppings like salsa, sour cream, lettuce...

Wednesday, December 12, 2012

Root Beer Pulled Pork Sandwiches

Root Beer Pulled Pork Sandwiches

1 - 12oz can root beer
Pork Tenderloin (~ 2.2 lbs)
3 cloves of garlic
1 bottle favorite BBQ sauce (I still like Sweet Baby Rays)
1 Walla Walla Sweet Onion (optional)

Place pork tenderloin and root beer into slow cooker for 4-5 hrs on high (or 8 hrs on low).  Remove excess liquid from slow cooker and shred pork with forks.  Add 3/4 bottle of BBQ sauce and mix together.  Serve with Hawaiian sweet rolls and extra BBQ sauce. 

Optional add ins -- cook onion with pork until so tender they fall apart.  I also like to serve my sandwiches with coleslaw. 

Frozen Mamas:   Thaw and reheat pork (I usually just use the microwave).  You may need to add a little water or chicken broth if you like it more moist.  Thaw, then wrap rolls in tin foil, heat in oven until nice and warm.  Add pork, extra BBQ sauce to roll.  Depending on how hungry your family is the pork is enough for 2-3 sandwiches per person.  I highly recommend saving some for pulled pork and cheese quesidillas the next night. 

Chili in Baked Potato Bowls

Chili in Baked Potato Bowls
Large potatoes, baked
Grated cheese
Light sour cream
Chopped onions, optional
Rinse and scrub the potatoes.  Pat them dry and wrap them in foil.  Bake them at 400 degrees for 45 minutes to an hour, or until they are tender and can be easily cut with a table knife.
Let the baked potatoes cool for 5-10 minutes or until they are cool enough to handle.  Slice them in half and scoop out a little bit of the center to form a bowl.  Reserve the potato centers for mashed potatoes or hash browns.
Spoon hot chili into the baked potato bowls and top with sour cream, grated cheese and other toppings of your choice.  Serve them immediately.
TIP: To make the baked potatoes extra tasty, lightly brush them with vegetable oil once you have scooped out the centers.  Place them on a pan, lightly sprinkle them with salt and pepper, and bake them at 400 degrees for 5-7 minutes on each side.
Frozen Mamas: I love this idea, I made mine in the crock pot! I coated potatoes in olive oil sprinkled with salt and wrapped in foil. 4 hours on high and 8 hours on low! yummy. You have ingredients for baked potato bar or this fab recipe!
recipe taken from:

Tuesday, December 11, 2012

Brie and Egg Strata

  • 2 teaspoons olive oil 
  • 2 cups minced onion 
  • 1 1/2 cups diced unpeeled Yukon gold potato (1 large)
  • 1 cup minced green bell pepper
  • 1 cup halved grape tomatoes
  • 1 teaspoon salt, divided
  • 3/4 pound ciabatta or sourdough, cut into 1-inch cubes, toasted
  • Cooking spray 
  • 4 ounces Brie cheese, rind removed and chopped 
  • 1 cup egg substitute
  • large eggs 
  • 1 teaspoon herbes de Provence
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon parsley
  • 3 cups 1% low-fat milk 

  • Heat oil in a large nonstick skillet over medium-high heat. Add onion, potato, and bell pepper; sauté 4 minutes or until tender. Stir in tomatoes; sauté 2 minutes. Stir in 1/2 teaspoon salt. Combine onion mixture and bread.
  • Place half of bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of Brie. Top with remaining bread mixture and remaining Brie.
  • Place egg substitute and eggs in a medium bowl. Add remaining 1/2 teaspoon salt, herbes de Provence, parsley and pepper. Add milk, stirring with a whisk until well blended. Pour egg mixture over bread mixture. Let stand 30 minutes.
  • Preheat oven to 350°.
  • Bake at 350° for 50 minutes or until set. Serve immediately.

Chicken Pot Pie

Originally posted Sept 2011

Thursday, November 29, 2012

December RSVP

RSVP for exchange Wednesday, dec 12th. We will make an extra meal for the Thwings this month.

Thursday, November 15, 2012

Easy Swedish Meatballs

1 can French onion soup
1 can Cream of Celery soup
1-2 cloves crushed garlic
8 oz sour cream
1 bag Frozen Swedish Meatballs

Add frozen meatballs to crock pot.  Mix first 4 ingredients together and pour over meatballs.  Cook on low all day until heated through.

Serve over noodles

Wednesday, November 14, 2012

Buffalo Chicken sandwiches

  • 4 chicken breasts
  • 2 cups of your favorite hot sauce or wing sauce ( would use less- very hot)
  • 8 ounces of cream cheese, softened or sour cream
  • Sandwich makings: Buns, cheese, lettuce, tomato, ranch/ blue cheese dressing, banana peppers (the sky is the limit!)
Place the chicken breasts and hot sauce (I use (3) 5 oz. bottles that a friend of my husband's makes) in a 3 - 4 quart crock pot. Cook on low for 3 - 4 hours. Even though my chicken breasts were frozen they were cooked and ready to shred in 3 1/2 hours.

This is actually a photo of my
bbq shredded chicken (I forgot to take pic at
this step, but same method).

Remove the lid, and using two forks, shred the chicken breasts. Once shredded toss everything back together and add the softened cream cheese (or sour cream) to the top. Place lid back on and cook an additional hour.
Once it has "melted" the cream cheese, stir it in to incorporate it well.  Serve on your favorite buns or rolls and top with your favorite sandwich toppings. 
This recipie is taken from:  Crock Pot Recipe Exchange

Tuesday, November 13, 2012

Cream cheese chicken

Sorry the bag was not labeled!

Dump thawed ziplock bag into crockpot and cook on low 4-6 hours. Serve with noodles or cooked potatoes, or rice.

1can cream of mushroom soup
1 envelop of Italian dressing mix
1 tub cream cheese and chives
1/3 cup water

Mix together and cook on low in crockpot or 1 hour at 350 in the oven.

Thai Chicken (Crockpot)

8 skinless chicken thighs
1 cup salsa
1/2 cup peanut butter
2 Tbsp. soy sauce
1 Tbsp. lime juice
2 tsp. grated ginger

Place all the ingredients in a ziploc bag. Seal and freeze. To cook, empty into a slow cooker (while frozen), cover and cook on low for 8 hours. Serve over steamed rice, with chopped peanuts on top.

Frozen Mamas:
Do not defrost. Empty into a slow cooker, cover and cook on low for 8 hours. Serve over steamed rice, with chopped peanuts on top. 

To cook rice, put rice in saucepan and add 3 cups of water, 1 1/2 Tbsp. olive oil and a pinch of salt. Place saucepan uncovered over high flame and bring to a boil. Stir occasionally. Let water reduce slightly and then lower the flame, place lid on the saucepan and simmer for 20 minutes. Do not remove cover while cooking. Fluff with fork and serve.

Friday, November 2, 2012

November RSVP

We are exchanging Wednesday night, November 14th. RSVP I or out by Nov 11th.

Wednesday, October 17, 2012

Man-Pleasing Chicken

Preheat oven to 425ºF.  

Mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup (not pancake syrup), and 1 tablespoon of red wine vinegar. 

Put chicken tenderloins or breasts in oven-proof baking dish. Season chicken with salt and pepper. Pour maple mustard mixture over them, turning the chicken in the mixture so they are fully coated.

Bake in oven until a meat thermometer reads 165ºF.  Approx. 25-30 for tenderloins.  Baste the tops of the chicken with more sauce half way through baking. Let the chicken rest for 5 minutes before serving. Spoon extra sauce over chicken, and sprinkle fresh rosemary on top.

Frozen Mamas:
Thaw chicken and sauce.  Follow above instructions 

Crockpot potatoes and sausage

In a crockpot add the box of scalloped potatoes and seasoning, cream of mushroom soup, sausage and 1 soup can of water and 1 soup can if milk. Stir together and cook on low for 2-3 hours. 5 minutes before serving add the frozen peas and heat until they are warm.

You can cook peas separately if your family prefers or add more milk for a soup like consistency.

Minestrone soup

3 cups reduced-sodium chicken (or vegetable) broth
1 (28-oz) can diced tomatoes
1 (15-oz) can kidney beans
1 (15-oz) can garbanzo beans
2 carrots, peeled & chopped
1 celery stalk, chopped
1 cup onion, chopped
2t-1T italian seasoning
1 tsp minced garlic
2 bay leaves
salt & ground pepper
1 medium zucchini
1 cup macaroni

Combine all ingredients EXCEPT the pasta in a slow cooker & simmer on low for 8-10 hours or on high 3-4 hours.  Add pasta for final 30 minutes.

Frozen mamas: same as above.  Adjust seasoning to your tastes. 

Additions we like: browned italian sausage, red pepper flakes, kale, extra garlic, parmesan ... just about anything!

Tuesday, October 16, 2012

Spicy BBQ Meatballs

Sweet baby rays BBQ sauce
Crushed red peppers

Put meatballs and BBQ sauce and sprinkle with crushed red peppers amount your family desires. Cook on low for expended time in crockpot or you can cook in oven too!

Monday, October 15, 2012

Chicken/Salsa Dip


4 chicken breasts (I used 3 from a Costco pack because some are so large!)
1 can black beans, drained and rinsed
1 can corn, drained
1 jar any salsa
8oz. Cream cheese


Add the first four ingredients to a crockpot and cook on low for 8-10 hours.  A half hour before serving add the cream cheese.  Stir mixture and shred chicken before serving with chips, rice, or as a filling in tortillas.

Frozen Mamas:

Put bag one in crockpot, cook on low for 8-10 hours.  Add bag two (cream cheese) a half hour before serving.  Stir mixture and shred chicken before serving with provided chips, as a filling for tortillas or over rice.

Recipe from Karen Nicholson

Wednesday, October 10, 2012

Cheese Tortellini with Lemon Vegetables

  • 1  pound  fresh or frozen cheese tortellini
  • 1/2 zuchini sliced
  • 4  tablespoons  (1/2 stick) unsalted butter
  • 4 sliced mushrooms
    • 1 beefsteak tomato coarsely chopped
    1  lemon's worth of zest and juice
  • salt and black pepper

  • Directions
  • Cook the tortellini according to the package directions.
  • Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes. Add the vegetables and cook, tossing occasionally, until they begin to soften, 5 to 8 minutes more.
  • Add the tortellini, lemon zest and juice, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet and toss to combine.

  • Frozen Mamas
  • Defrost the vegetables/butter/lemon packet. They are all together in one ziploc bag. Keep tortellini frozen.
    • Cook the tortellini according to the package directions.
    • Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes. Add the vegetables and cook, tossing occasionally, until they begin to soften, 5 to 8 minutes more.
    • Add the drained tortellini and lemon packet to the vegetables and toss to combine.

Sunday, September 23, 2012


1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
1.Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2.In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3.Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Frozen Mamas:

You will need to add the egg, milk, and vegetable oil to the mix I provided.  Bake as directed above.

The chili is from a previous recipe I posted.

Printed from 9/23/2012

Honey Chicken Kabobs

Hi ladies,
I've been meaning to post this for since July! 
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
1.In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2.Preheat the grill for high heat.
3.Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken
juices run clear. Turn and brush with reserved marinade frequently.

Frozen Mamas:

Just thaw and grill!


Friday, September 21, 2012

October RSVP...

We are going to try out Wednesday night to see how that works, so RSVP for Wednesday, Oct 17th at 6:30.

waffels with strawberry syrup

Heat waffels in toaster or toaster oven until cripsy. Heat syrup on stove or in microwave. Yummy with peanutbutter.

Thursday, September 13, 2012

Philly Cheesesteak Pizzas

3 tablespoons extra-virgin olive oil
1 small onion, halved and thinly sliced
1 Italian frying pepper, thinly sliced
1 clove garlic, minced
1 pound shaved or very thinly sliced beef
1/4 cup chopped fresh parsley
Kosher salt and freshly ground pepper
4 whole-wheat pocketless pitas or prebaked individual-size pizza crusts
2 cups shredded Italian cheese blend, or a mix of shredded mozzarella, provolone and parmesan
1/2 cup pickled sliced sweet or hot cherry peppers

Preheat the broiler. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and frying pepper and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic and beef and cook, stirring occasionally, until the beef begins to brown, about 3 minutes. Add the parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, 1 more minute.

Meanwhile, line a baking sheet with foil. Place the pitas on the prepared baking sheet and sprinkle each with 1/4 cup cheese. Top evenly with the beef mixture and the remaining 1 cup cheese.

Broil the pizzas until the cheese melts, about 2 minutes. Top with the cherry peppers and cut each pizza into quarters.

Per serving: Calories 590; Fat 33 g (Saturated 13 g); Cholesterol 95 mg; Sodium 1,159 mg; Carbohydrate 32 g; Fiber 5 g; Protein 41 g

Bag 1: Onions, peppers, garlic
Bag 2: Steak strips
Bag 3: Cheese
Bag 4: Pitas
Tub 1: Cherry peppers
You could probably get away with making this straight from the freezer.  Sautee veggies and steak, then divide between pitas, top with cheese, and cherry peppers if desired, then broil.

Pizza wraps


  1. Spoon sauce onto a tortilla.
  2. Add cheese and toppings.
  3. Fold like a burrito.
  4. Place on cookie sheet.
  5. Repeat steps to make as many wraps as you'd like
  6. Bake at 350F for 10-15 minutes or until hot inside.

I froze after folding them, so you will need to bake them, and sprinkle them with cheese if you desire. put in over 350 with cheese sprinkled over them to cook after thawed. (although I am sure you can do it longer from frozen state!)

Read more:

Wednesday, September 12, 2012

Pancetta Chicken Bake


  • 3 slices of pancetta (1/4 to 1/2 pound)
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 boneless, skinless chicken breasts
  • 1/2 onion, chopped (less if desired)
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/2-1 cup shredded cheddar or colby cheese


Cook pancetta briefly until crisp in 10" skillet. Crumble pancetta and set aside.
Add butter and olive oil to skillet.
Saute chicken breasts in this mixture over medium heat, turning once, until chicken is almost cooked and just barely pink in center. The internal temperature should be 155 degrees F. This should take 8-10 minutes. Cut chicken into thick slices.  Place chicken in ungreased 8x8" baking dish.
Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked pancetta. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 15-20 minutes or until chicken is thoroughly cooked and cheese is melted.

From frozen - let thaw in refrigerator and then bake at 350 degrees for 20-25 minutes until chicken is throughly cooked and cheese is melted.  **Note** sauce does look separated after baking, but its ohh so yummy. 

Best with mashed potatoes and veggies.

Tuesday, August 28, 2012

September rsvp

RSVP for Thursday september 13th here!

Monday, August 13, 2012

RSVP August meals

School starts soon, so RSVP for our August exchange on Thursday August 23rd at 1pm at church...

Saturday, July 14, 2012

French dip

Roast beef Au jus Horseradish sauce Rolls Make au jus as package says, add beef in au jus till warm. Warm rolls in oven spread horseradish sauce on rolls. Stack meat on rolls and dip your sandwich with remaining au jus! Yummy!

Friday, July 13, 2012

Thank You Mamas!


Just picked up my load of fun frozen dinners!  Thank you so much.  I love a packed freezer.


Sausage Calzones


  • 16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes)
  • 1 Tablespoon Butter
  • 1 whole Medium Onion, Diced
  • 1 pound Breakfast Or Italian Sausage
  • 1/2 teaspoon Italian Seasoning
  • 15 ounces, fluid Whole Milk Ricotta Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 1-1/2 cup Grated Mozzarella Cheese
  • 2 whole Eggs
  • 1/2 teaspoon Salt
  • Black Pepper To Taste
  • 2 Tablespoons Chopped Fresh Parsley
  • Marinara Sauce, For Serving
  • 1 whole Egg Beaten

Preparation Instructions

Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
Preheat oven to 400 degrees.
Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add sausage and cook until brown, crumbling the sausage as you stir. Add Italian seasoning and red pepper flakes. Remove from pan and allow to cool on a plate.
In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.
When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Fold half of the dough over itself, then press edges to seal.
Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.

From Frozen

Do not defrost. Take out however many calzones you want to cook, place them on a sprayed pan. Cook on an upper rack in the oven at 350 degrees for about 30 minutes or until they are golden brown and not burnt. Heat up the marinara sauce in the microwave and use it as a dipping sauce.