Ingredients: 1 pound ground beef 1/2 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green bell pepper 1 teaspoon salt 1 pinch ground black pepper 1/3 cup ketchup 1 tablespoon white vinegar 1 tablespoon white sugar 2 tablespoons Worcestershire sauce 1 (8 ounce) can tomato sauce 6 hamburger buns, split Prep: Cook ground beef in a large skillet over medium heat until no longer pink. Stir frequently, and break into pieces. Drain off grease. Add onion, celery, and green pepper to the skillet, and season with salt and pepper. Cook, stirring until onion is soft, about 5 minutes. Stir in ketchup, vinegar, sugar, Worcestershire sauce, and tomato sauce. Cover, reduce heat to low, and simmer for 20 minutes. To freeze, store meat mixture in gallon size freezer bag, removing all air.
Serve: Heat meat mixture and serve over hamburger buns (or noodles).
Serves 6, Cost per meal $5 Prepared by Jana from Robshar at Allrecipes.com
Yield: 6 Servings Ingredients: 1 pk Pillsbury Double Pie Crust 2 cups Chicken, Cooked, Diced 10 oz Frozen Mixed Vegetables 1 1/2 can Cream Of Chicken Soup 1/2 can Broth Or Water Pepper, To Taste Season Salt, To Taste 5 pats Butter
Line a 9" pie plate with crust. Mix chicken, vegetables, soups, broth and spices together. Pour into the pan. Add pats of butter. Place second crust on top and slit. Bake at 350° for 90 minutes until golden brown. (This cooking time is when it is made fresh, not frozen)
Notes: I did not put the 5 pats of butter in the pie. I used healthy request cream of chicken soup to make it a little healthier It took 41/2 hours to make 9 pies Be sure and put pie on cookie sheet before cooking. It leaks!
MARCI'S CHICKEN TORTILLA SOUP 1 T. olive oil 1 (12.5 oz.) can chicken (do NOT drain) 1/2 c. finely diced onion 2 garlic cloves 1 t. ground cumin 1/4 t. salt 1/2 t. chili powder 1/4 t. ground pepper (I use "heaping" teaspoons when measuring the spices) 1 (14 ½ oz.) can chicken broth 1 (15 ¼ oz.) can corn kernels (do NOT drain) 1 (15 oz.) can black beans (rinse and drain) 1 (14 ½ oz.) can Mexican-style stewed tomatoes (cut up) Toppings: tortilla strips (see below) fresh cilantro diced avocado sour cream cheese
-Preheat oven to 425 degrees. -Heat oil in pan over medium heat and sautee onion and garlic. -Add can of chicken and spices (cumin, chili powder, salt and pepper). -Cook 4-5 minutes, stirring frequently. -Stir in broth, undrained corn, black beans and tomatoes. (I like a little extra broth in my finished soup so I add some extra water, maybe 1/4-1/3 cup) -Increase heat to high and bring to a boil. -Reduce heat, cover and simmer 15 min.
While the soup simmers you can prepare the tortilla strips (or if you are pressed for time, just crush tortilla chips): Using kitchen scissors (there is probably an actual name for them) cut tortillas into thin strips (I cut 3 at a time). Spread evenly in a lightly greased 9x13 dish. Bake them in oven approx 4 minutes then stir them around and bake 3 more. I often put them under the broiler for a couple minutes at the end to make them golden brown. Let them cool and harden, then serve on top of the soup with your other favorite toppings. Avocados are to die for in it in my opinion.
1 1/2 T veg oil 1 med onion, diced 1/2 tsp salt 2 tsp curry powder 1 (12-14 oz can) coconut milk 1 c canned diced tomatoes (I always just use a whole can) 2 T Tomato paste (I often skip this if I don't have any) 1 lb boneless, skinless chicken breasts, cut into 1 inch cubes (or you can use a can of chicken) 3 packed cups fresh baby spinach, chopped 1 or 2 cans garbanzo beans 1/2 c. toasted coconut
Heat oil over med heat. Add onion and 1/2 tsp salt. Cook until soft, about 7 min. Add curry and stir one more minute
Stir in cocnut milk, tomatoes and paste and cook another 5 minutes or until sauce thickens slightly.
Add chicken and cook 5-6 minutes until meat is cooked (sometimes I cook the meat beforehand- that's okay too). Add spinach and cook until wilted, about 3 minutes. Add salt to taste. Serve with rice.
To toast coconut, place on a cookie sheet in 300 oven and watch closely. Cook until golden, just a few minutes. This adds so much flavor to the dish and is my favorite part. Serve curry over rice- we love basmati!
Prep Day: In skillet, brown Ground Turkey and Beef, over medium heat, breaking meat up into pieces. Drain any fat, and let cool. Combine cooled beef with all other ingredients in a gallon-size freezer bag.
To Serve: Thaw overnight in refrigerator or defrost in microwave. Cook in slow cooker, covered, on High 2-3 Hours, or on Low 4-6 Hours. (Could probably put it into the crockpot frozen and let cook 8 hours.) Serve over Hamburger Buns or Brown Rice. *I tried to keep the spice down in this recipe by using mixture of medium and mild salsa. If your family likes more spice you can add more cayenne when you cook it.
Serves 8, Cost per meal $8.79
My Personal Notes: Can use 2 lbs of any ground meat, I like to use ground turkey b/c it's leaner and healthier, but I added lean beef this time, for flavor, in case some families aren't used to the taste of ground turkey. I haven't made this recipe before but I chose it b/c it's a healthy version of Sloppy Joes, with out all the sugar, and with lots of hidden veggies (they should soften up nicely after slow cooking all day and the kids might not even notice them!) I could not find the piece needed for my food processor, and had to shred the carrots by hand. Will try to avoid doing that again in the future!
The participants and Recipes for our March Swap are: Virginia - Chicken Pot Pie Jana - Seven Flavor Hamburger Kelly - Chicken Cacciatore Kelly - Spicy Sloppy Joes Marci - Chicken Tortilla Soup Melissa S. - Sesame Tilapia Cathy - Chicken Curry in a Hurry Malissa O. - Chicken Enchiladas
Great swap today! We've got lots of yummy meals and I'm excited about doing very little cooking this week and trying all the new stuff. We're learning as we go. A few things we've learned so far:
1. It's really important to write a names on each bag/dish. This can really hep our Swap to go smoother and make sure everyone has the correct meals!
2. I think it might be best for everyone to bring a second container in addition to the cooler (Laundry basket, perhaps?) This way everyone can have one container to put your take-home meals into, as you're unloading your prepared meals from your cooler and distributing them.
3. We'll be sure to allow lots of time for shopping sales. Sale prices can stretch a long way when cooking on this scale.
Thaw. Grease a baking pan or line with foil and then grease. Drizzle or spray the fish with olive oil. I use one of these gotten here, filled with Olive Oil. Olive oil adds flavor and keeps the fish from drying out; plus it's good for you. (Canola or any oil could be used for the purpose of keeping it from drying out, but these won't add much flavor.) Fish can be baked or broiled. I usually broil it for about 2-5 minutes or until it flakes with a fork at the thickest part of the fillet. OR Bake at 400 degrees for about 5-10 minutes, checking it at 5 minutes. I only bake it if I am using the oven to bake something else already (NOTE: The fish was not salted. They recommended not salting fish if it was going to be frozen.)
* 1 (16-ounce) package vermicelli * 1/2 cup chicken broth * 4 cups chopped cooked chicken breast (see recipes on page 166) * 1 (10 3/4-ounce) can cream of mushroom soup * 1 (10 3/4-ounce) can cream of chicken soup * 1 (10 3/4-ounce) can cream of celery soup * 1 (8-ounce) container sour cream * 1 (6-ounce) jar sliced mushrooms, drained * 1/2 cup (2 ounces) shredded Parmesan cheese * 1 teaspoon pepper * 1/2 teaspoon salt * 2 cups (8 ounces) shredded Cheddar cheese
Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.
Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
Note: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed. Personal Notes: I suggest adding more spice if you like it. Maybe marinate/season the meat beforehand. I added garlic and italian seasoning spice. Enjoy.