Roma Pasta

Ingredients
Whole wheat spaghetti
Oven-dried tomatoes
Artichoke hearts
Chicken

Directions
Defrost chicken and sauce. Heat sauce up slowly. Take chicken out of marinade, discard marinade. Saute chicken in a pan (no need to oil or butter the pan first) over medium high heat until browned on both sides and cooked through. Keep whole or cut into big chunks and add to sauce. Meanwhile, cook spaghetti noodles according to directions. Combine noodles, sauce and chicken, and eat.

Cinnamon roll pancakes

Pancake mix (because I'm lazy)

Filling-
Half a stick of melted butter (yum)
1/4 cup packed brown sugar plus two tablespoons ( just dump some more brown sugar in after the 1/4 cup that's what I did)
1/2 tablespoon cinnamon
Mix all those together and put on to ziplock and cut corner off

Heat griddle, pour pancake mix and swirl you filling from outside in. Wait till pancake is bubbling to flip. Serve with syrup. If you want to get fancy cream cheese icing would be divine! But syrup was good for us! Enjoy

Frozen mamas:

Reheat in toaster oven or microwave.

Borrowed this recipie from   Recipiegirl.com

RSVP may...

RSVP here for exchange in May 14th. We will make an extra meal for Staci cole and possibly Ashley Kyllo. Exchange is 7pm at church.

Slow-Cooker Bacon-Ranch Chicken and Pasta

        Ingredients:

1  lb chicken breasts - I used at least 1.5 lbs.

6  slices bacon, cooked and diced - I used 3 

2 to 3 cloves garlic, finely chopped

1  package (1 oz) ranch dressing and seasoning mix

1  can (10.75 oz) condensed cream of chicken soup

1  cup sour cream

1/2  teaspoon pepper

1/2  cup water

8 oz. spaghetti, cooked - I used 14 0z. penne

Directions:

1. Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.

2.  In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.

3.  Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.

4.  When about 15 minutes are left, cook and drain spaghetti as directed on package.

5.  Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.

Frozen Mamas:

Thaw the chicken mixture, put in crockpot and follow direction 3-5 above.  Feel free to spray the crockpot first, but you might not have to.  I gave more pasta than the recipe called for, so you may use it stretch out the meal or use about half the bag according to the recipe.

Adapted from Bettycrocker.com/recipes

March RSVP

RSVP here for meal exchange on March 12th. Please RSVP by Match 7th.

Lemon Tortellini

Ingredients

1 lb. fresh or frozen cheese tortellini

1 cup frozen peas

4 tablespoons (1/2 stick) unsalted butter

1 bunch flat-leaf spinach (about six cups)

1 medium beefsteak tomato, coarsely chopped

1 grilled chicken breast

1 lemon's worth of finely grated lemon zest and juice

Salt and pepper

Directions

Cook the tortellini according to the package directions, adding the peas during the last minute of cooking. Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes. Add the spinach and tomato and cook, tossing occasionally, until the spinach is wilted and the tomato begins to soften, 4 to 5 minutes more. Add the tortellini, peas, lemon zest and juice, salt and pepper to taste, and toss to combine.

Frozen Mamas directions

Defrost the bag with all of the ingredients but keep the tortellini bag frozen. Chop chicken up into bite size pieces and microwave until heated through. Follow directions above, adding the chicken, plus salt and pepper, in the last step.

Spicy BBQ meatballs

Meatballs
Sweet baby rays BBQ sauce
Red pepper flakes

Frozen mamas place contents into crockpot on low for 3-4 hours till heated through. Or bake in oven till heated through. Enjoy! We love this with mash potatoes!

January RSVP

Time for another exchange...January's exchange will be Wednesday the 22nd at 6:30. RSVP here by Saturday the 19th.

Adobo Chicken

Ingredients

• Chicken breasts or thighs, cut up
• 8 cloves Garlic, Peeled And Smashed
• ½ cups Soy Sauce (If Using Kikkoman, Use Low-sodium Soy Sauce)
• ½ cups Vinegar
• ½ cups Water
• 1 Tablespoon Packed Brown Sugar
• 1 Tablespoon Sweet Chili Sauce (or An Additional Tablespoon Of Brown Sugar)
• 1 teaspoon Black Peppercorns, Half Left Whole, Half Slightly Cracked
• 2 whole Bay Leaves

Directions

Add the chicken with all of the ingredients in the pot it will be cooked in. Let the chicken marinate for at least 20 minutes, and up to overnight.

When ready to cook, put the pot on the stovetop and bring to a boil over medium heat. (Start rice around this time as well). Once boiling, lower the heat slightly and cook, covered, for about 15 minutes. Remove the cover. Flip the chicken pieces and continue to simmer, uncovered, to reduce the sauce, lowering the heat if necessary. If the sauce is too thick or too salty, add 1/4 cup to 1/2 cup of water. After about 8 minutes, flip the chicken again. Taste the sauce again and add more water if needed. Don’t worry if you accidentally add too much water—the simmering will take care of that.

Continue to simmer until chicken is fully cooked and has released its oils into the sauce, and the sauce has thickened slightly and taken on a rich, dark brown color.

Serve over rice. To cook rice, put rice in saucepan and add 2 cups water, 1 teaspoon 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.

Frozen Mamas Directions

Defrost chicken and sauce. Follow directions above.

Oven burgers

2lbs ground beef

Onions

Salt 

Pepper

1/4 c bread crumbs

Mix together press into 9x13 pan sprinkle with cheese

Bake at 400 for 20 min. Cut into sliders and serve on slider buns

December RSVP

RSVP here for the exchange on Wednesday, dec 11th at 6:30. We will make an extra meal for Michelle and Naomi this month.

Chicken Enchiladas

Ingredients:
1 cup diced sweet onion
3 garlic cloves, minced
1Tbsp. canola oil or EVO
2 cups chopped fresh baby spinach
2 (4.5 oz.) cans chopped green chilies, drained
3 cups shredded cooked chicken
1 (8 oz.) package of cream cheese, cubed and softened
2 cups (8 oz.) shredded pepper jack cheese
Optional:  1/3 cup chopped fresh cilantro
8 (8-inch) soft taco-size flour tortillas
Cooking spray

Filling steps:
1.  Saute onion and garlic in hot oil in a large skillet over medium heat - 5 minutes or until tender.
2.  Add spinach and green chilies - saute 1 to 2 minutes or until spinach is wilted. 
3.  Stir in chicken and next 3 ingredients, and cook, stirring constantly - 5 minutes or until cheeses melted.
4.  Cool filling and place in Ziploc bag to freeze.

Serving day:
1.  Completely thaw filling bag.
2.  Preheat oven to 350 degrees.
3.  Spoon about 3/4 cup chicken filling down center of each tortilla.
4.  Roll up tortilla and place rolled tortillas - seam sides down in a lightly greased 9x13 inch baking dish.
5.  Lightly coat tortillas with cooking spray.
6.  Bake at 350 degrees for 30 to 35 minutes or until golden brown.

Sloppy Joes

Ingredients
1 lb. lean ground beef
Large jar of salsa
Worcestershire sauce
Random spice mix

Frozen Mama Instructions
Defrost meat and bread
Heat up the meat on the stovetop or microwave
Place meat on buns

October RSVP

RSVP here for October exchange on Wednesday the 23rd at 6:30 pm. RSVP by Friday the 18th.

Tomato soup

Ingredients

3 tablespoons good quality extra virgin olive oil
2 large shallots, minced
3 large cloves of garlic, minced
1 thick slice of good bread, diced
650 grams (23 ounces) fresh tomatoes, diced (if available, otherwise use canned)
400 grams (14 ounces) good canned tomatoes
2 tablespoons tomato paste
1 teaspoon salt (to taste)

Directions

Add 2 tablespoons of olive oil to a pot along with the shallots and garlic and sauté over medium-heat until the shallots just start to turn brown around the edges.
Add the bread, and then continue to sauté, stirring constantly, until the bread starts to turn brown around the edges and the shallots are fully caramelized.
Add the fresh tomatoes, canned tomatoes, tomato paste and salt. Cover and simmer over low heat for 20 minutes.
Add the soup to a heat resistant blender (or use an immersion blender) along with the remaining olive oil. Puree the soup, strain if you prefer.*
    Taste the soup and adjust seasoning to taste.

Frozen mamas: Thaw & reheat.
 
*I didn't bother with straining so it's a bit of a thicker soup.

From (with a couple slight changes): http://www.pbs.org/food/recipes/creamy-tomato-soup/

Pizza rolls

•  pizza sauce
• shredded cheese
• pepperoni
• tortilla

DIRECTIONS:

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

September RSVP

Comment here for September RSVP...we will exchange on Wednesday September 25th at the start of clubs, 6:30

Spinach and Sausage Lasagna Rolls

Ingredients: 

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 2 large spicy sausages, cooked
• 15 oz fat free ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Directions: 

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Rollcarefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Frozen Mamas:
Thaw as many as you want to make. Preheat oven to 350°. Ladle sauce over the noodles in the baking dish and top each one with the mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts.

Honey lime chicken

4-5 chicken breasts
1/2 cup honey
1/3 cup soy sauce
1/4 cup lime juice

Combine ingredients throw in ziplock Baggie and let marinate for 4 hours. Grill chicken till done! Enjoy!

Bacon Ranch Chicken

Ingredients:

3-4 boneless skinless chicken breasts
2 tbl. real bacon bits
1 tsp. minced garlic
1 pkg. ranch dressing mix
1 can fat-free, low sodium cream of chicken soup
1 cup low-fat sour cream

egg noodles

Directions:

Combine bacon, garlic, ranch mix, soup and sour cream.  Pour over chicken in crock pot.  Cook on low for 6-8 hours or high for 3-4 hours.  Shred chicken and serve over cooked noodles or add cooked egg noodles to the crockpot and stir.


Frozen Mamas:
Put chicken and mix in the crock pot.  Follow the cooking instructions above.

Adapted from crockadoodledo.blogspot.com