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.