Chili Cheese Fries- I separated it. We ate the chili as a meal and then I put the fries with another meal that I cooked. It was good.

Tenderloin Skewers w/ red miso glaze-This was awesome !! I LOVED it and and my family did too

Turkey Chili- I like my chili with a little more spice but my daughter loved it just the way it was. I ended up adding some chili powder to my husband’s and mine.

Chicken Divan- given to a family who recently had a baby

Company Sandwiches- We LOVED them. That was an awesome two meals for our family
Chicken Pad Thai- My husband and I liked it my kiddos did not. Oh well, more for me
Fish taco’s with Coleslaw- We like the fish sticks in the tortillas but none of us liked the coleslaw very much.
Beef Enchilada Casserole- given to a family who recently had a baby

9/21 – Dinner Size Chili Cheese – HMMM HMMM Good!

9/25 – Tenderloin Skewers w/ Red Miso Glaze – Yummy!

10/2 – Chicken Divan – Goes to a family in need of a meal because of a new baby.

Creamy Southwestern Potato Salad – Enjoyed eating palm for the 1st time. Delightful salad.

Green Bean Sauté – Yummy

Sesame Green Beans – Tasty

Stromboli – Sorry I cook by sight. If you do not remember to use tsp. on seasonings instead of Tablespoons. This will prevent excess seasonings.

9/6/09 – Enjoyed the very tasty Packet Potatoes & Saucy Bratwurst Supper.

Asparagus w/Lemon Dijon Butter – Cook in the Microwave on High
power (100%) for about 3 minutes or less. If you do 4 minutes they will be to soggy & limp.

Basil-Balsamic Chops – great

Chocolate Chip Cookie Dough – fabolous

Fajitas – Too Juicy, but tasty

Nacho Dip – Yum-O serves about 12 people!

Twice Baked Potatoes – Very good

The sloppy joe loaf is a good meal if you don’t have lots of time to cook…kids like it too:)

The BBQ chicken was very tasty…but wasn’t expecting it to take an hour…I’ll be more prepared next time.

The Bulgogi was really tasty. I think next time I will get a veggie grilling grate…I had some trouble keeping it from falling through my grill grate.

The Asian orange ginger chicken was dry cooked in the oven, better grilled, and better with other sauce or in a salad. I wouldn’t recommend this recipe since you could get much better results with other marinades.

The chicken enchilladas were very good. It was a nice big meal that could easily feed us for two nights.

6/9 – Beef Kabobs: Thanks again Kimber for this wonderful recipe. You could add small red potatoes if you don’t like mushrooms. Just slice potatoes in half, then prick all over and microwave 5 min., after that you can add them to the skewers to be grilled. Yummy!

Fabulous BBQ Chicken was indeed fabulous! I thought our neighbors were going to invite themselves over for dinner. Easy and it’s fun to have restaurant style meals to do at home.

(5/16) Sloppy Joe Loaf – Fanastic and so easy for a quick eat!!!!!

(5/19) Fabolous BBQ Chicken won’t make any other recipe from now on. I have made it before, but I didn’t remember it being this great!

(6/4) Bulgogi – Wonderful and very tasty!

(6/12) Grilled Martini Flank Steak & Chicken Enchiladas – We had family over for dinner there were 8 adults & 2 kids. Both were a hit. I served them w/a salad and spanish rice. Here’s the spanish rice recipe -Cook 2 cups of rice according to package directions, using 2 cup broth instead of water; set aside. In a small skillet, saute the 2 T. jalapenos, 1/4 c. celery, 1/4 c. onion and 1 T. garlic in water until tender. Add the 1 c. diced fresh tomato, add a pinch Lowry’s seasoned salt if desired, 1/4 tsp. chili powder, 1/4 tsp. pepper and cooked rice. Cook 3-4 minutes or until heated through. Another new family favorite.

4/24/09 – Ate the sliders. They were too mushy. Should of been thinner and cooked longer, but flavor was good. Edel I know you followed my recipe. I wonder what happened.

4/29/09 -Chicken with Red Chilies & Coconut Milk how awesome is this dish. Yum-O Doris!

4/30/09 -Amazing Pork Loin – Wonderful Heather. One of my husbands favorite so far.

5/1/09 -Creole Black Bean and Sausage Stew went to the Hueckman home to feed their new family of 4.

Mexican pizza – was really good and easy. It was a great meal for my family because with my picky eater I could just put cheese and a little meat on one since we had to put everything together.

Beefy French Onion Soup – I loved it! Is that bad to rave about my own recipe? Even though my husband wrecked it by stirring everything when he got home (he blamed me for not leaving a note saying to NOT stir it!) so the onions never caramelized I thought it was really tasty. And with my picky eater I just did garlic cheese bread.

Fish Tacos – My husband licked the plate. He thought the freezer coleslaw was one of the best things we’ve had from meal swap yet. He does fish tacos though where he makes the breading, dips the fish, etc. so he wouldn’t admit that these were better than his but I thought so. And again, the picky eater version, cheese on tortilla with a fish stick on the side. Awesome.

Tomorrow night is Thai Yellow Chicken Curry and Monday is the Garlic Herb Sliders so hopefully I’ll get enough time to leave more feedback.

Deep Dish Pizza: A friend with a new baby loved it and wanted to know the dough recipe – I told her it’s Vanessa’s ancient family secret!

Tex-Mex Shrimp: Another friend with a new baby raved over it. Her husband was thrilled to have shrimp that was so easy to make (he’s a griller come snow, rain or shine!) and eat.

Thai Chicken Pesto with Rice Noodles: Very, very delicious! We liked the sweet pesto sauce. There just was not enough of it. We found that the meal actually served three adults or two adults with good sized portions. No left-overs for lunch.

Chicken in Phyllo Dough: Buttery, herby seasoning around the chicken was excellent, rich, smooth, fresh. When fully defrosted, however, a fair amount of phyllo fell away from the chicken breasts so they needed a little re-packaging before going into the oven. Next time, I’ll just partially defrost and cook a little bit longer at a lower oven temp.

Haven’t yet had time to make the Barbeque Roast or Minestrone Soup but we’ll get to them before our next meeting.

The Asian -TWIST- Meatballs: Since it’s my recipe, I’ve made them several ways now: pan fried/browned then baked, baked alone and cooked in the crock pot from frozen. The best result has been with the pan fried then oven baked method – looks better but takes more time to finish.

3/16/09 – Ann good flavor and family liked the BBQ chicken, but thought you should have been shredded the chicken instead of chopping it in cubes thought it gave it a strange texture.

3/17 – Sara the family liked the Rav’n Tortellini good family friendly recipe, but maybe a little less green peppern next time it gave me heartburn.

4/09 – Baked Potatoe Soup was good. Just how I remebered it.

4/28/09 -Greek Chicken with Angel Hair Pasta another great dish.

5/1/09 – Chicken Tamale Pie and the Maui Black Bean Soup are going to the Marden family. They are a new family of 4.

2/19/09 – Edels’ Tex-Mex Shrimp – Instead of grilling I put all the shrimp and ingridients into a Ziploc steam bag and microwave for 4 minutes. Came out perfect.

3/13/09 -Tammy’s Baked Ziti another family pleaser. Doris’s Barbecued Chuck Roast so scrumptious!!!! Because we were sick for 2 weeks we haven’t had a chance to eat everything yet sorry.

3/27/09 – Renee’s Asian Meatballs were very tasty. My husband who usually doesn’t like sweet ‘n’ sour liked them. I had Scott’s family over that night and we ate the Thai Chicken Rice dish also. I also seved a asian salad w/mandarin oranges. It all passed had great flavor and was extended family approved.

3/31/09 – Sara’s Chicken in Phyllo dough was good and a great basic recipe. My family liked it. I went with Renee’s advice and partially thawed and then I baked them for 45 min. at 400 degrees F. They came out perfect and didn’t lose any phyllo.

Renee – My in-law and us thought the meatloaf was wonderful. That is a great response from them since my mother in makes the best BBQ Meatloaf in the world.

Ann – My family just scarfed down the Southwestern Chicken Lasagna!!!! HMMHMM Good.

Parent and Grandparent approved Beef Stew Doris! My step-mom asked for the recipe it was fabolous.

The Chicken Spinach Curry was good, but mild in taste. So we add cayenne pepper to add some heat. My family is not crazy about spinach so I used half of a package.

Moroccan Chicken – Loved the flavor and everyone enjoyed throughly. New family favorite.

Nachos – I made this one and again it an old stand by for a quickie dinner. Love It!!!

Pizza Dunkers – Kids favorite!!! They want me to make it all the time.

Potato Sausage Soup – Wonderful good flavor. Be sure not to over cook sausage cn become hot dog softness.

Ritz Chicken – Again very tasty.

Slow Cooker Oriental Chicken – I forgot to thaw chicken. I defrosted last minute in microwave. So I fried it up in 1/2 cup butter. Then I put the chicken in a 9X13 poured Sara’ soy sauce mixture over it and sprinkled green onion over it. Baked at 400 f for 30 minutes.

The recipe above for the October meal swap Pizza Dunkers is not what Christine made. She did an adaptation from http://www.once-a-month-cookingworld.com of that recipe…

Here’s what she made -

Pizza Dunkers

Ingredients:
1 loaf frozen bread dough –or your own bread recipe
Pepperoni –diced
Canadian bacon –diced
2 cups grated part-skim mozzarella cheese
1/2 tsp Italian herb seasoning, or to taste
sautéed onions (not in the meal swap dunkers)
Your favorite Pasta or pizza sauce (I am providing Market Pantry Tomato/Basil/Garlic pasta sauce)

Directions:
1.Thaw or prepare dough –whole wheat or white (both work well, depending on the tastes of your family). Roll into a 14×24 inch rectangle about 1/4 inch thick.
2. Preheat oven to 400.
3. Stir pepperoni, Canadian bacon, cheese, onions, herbs together in bowl.
4. Spread mixture onto dough rectangle, pressing a bit to secure meat.
Roll dough lengthwise like a jellyroll, use plain dental floss to cut roll into
24 – 1 inch slices.
5. Treat 2 rimmed cookie sheets with cooking spray or parchment paper.
Lay slices on sheets about an inch apart. Let Dunkers sit for 10 minutes in warm area.
6. Bake for 20-25 minutes or until golden brown. Cool and freeze in 1 gallon bags, 6 per bag. Slip 1 quart bag with 2 cups sauce into each bag to freeze.

To Serve: Thaw and warm dunkers in a preheated 400 degree oven for 10 minutes or warm in microwave. Serve with warmed pasta sauce. These also work great cold in kids lunches –home made pizza lunchables.

For meal swap: (These were not pre-baked)

For Serving Day from Frozen:
Defrost in fridge. Place on cookie sheet about an inch apart and let sit for 10 minutes in warm area. Bake for 20-25 minutes or until golden brown in 400 degree oven. Warm up pasta sauce.

Dunk and enjoy!

Here’s my site: http://www.mealplanningmagic.blogspot.com. Happy cooking!

This my favorite go-to freezer meal. I serve it with slow cooker Spanish Rice (I don’t freeze that, just the enchiladas). Here are the recipes (sorry it’s knid of long – also, the enchilada sauce is an extra step, but well worth it):

Chicken Enchiladas

· 4 C. chopped cooked chicken

· 1 onion, chopped

· 1/2 pint sour cream

· 1 cup shredded Cheddar cheese

· 1 tablespoon dried parsley

· 1/2 teaspoon dried oregano

· 1/2 teaspoon ground black pepper

· 1/2 teaspoon salt (optional)

· 1 (7 ounce) can tomato sauce

· 1 tablespoon chili powder

· 1/3 cup chopped green bell pepper

· 1 clove garlic, minced

· apx. 10 corn tortillas

· Enchilada sauce, 1 recipe (or one store-bought jar)

· 3/4 cup shredded Cheddar cheese

DIRECTIONS

1. Combine chicken, onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, chili powder, green pepper and garlic.

3. Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish (if you have extra mixture leftover, distribute it evenly over enchiladas). Cover with enchilada sauce and 3/4 cup Cheddar cheese. Cool to room temperature. Freeze as desired. Or, bake @ 350 F 30 – 40 min. (no need to cool to room temp.)

On cooking day:

Remove from freezer. Bake 45 – 60 minutes at 350 F.

Enchilada Sauce

INGREDIENTS

· 1 tablespoon olive oil

· 2 cloves garlic, minced

· 1 teaspoon minced onion

· 1/2 teaspoon dried oregano

· 2 1/2 teaspoons chili powder

· 1/2 teaspoon dried basil

· 1/8 teaspoon ground black pepper

· 1/8 teaspoon salt

· 1/4 teaspoon ground cumin

· 1 teaspoon dried parsley

· 1/4 cup salsa

· 1 (7 ounce) can tomato sauce

· 1 1/2 cups water

DIRECTIONS

1. Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
2. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

Spanish Rice:

Ingredients:

1 C. uncooked regular long-grain rice

1 C. Water

½ C. chopped onion

½ C. chopped green pepper

1 clove garlic, finely chopped

1 tsp. Chili powder

1 tsp. Ground cumin

½ tsp. Salt

1 can (14.5 oz.) diced tomatoes, undrained

Directions:

Spray 3/12 – 4 qt. Slow cooker with cooking spray. Mix all ingredients except tomatoes in cooker. Top with tomatoes.

Cover and cook on low for 2 – 3 hours or until rice and vegetables are tender and most of the liquid has been absorbed.

Here is my wordpress blog too. http://www.teaminguptocook.wordpress.com
Connie Naresh

http://mjpuzzlemom.wordpress.com

MJ