Seven Flavor Hamburger

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

Chicken Pot Pie

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!

Prepared by Virginia

March Swap

Small Group Swap Day: March 12 @ 7pm
Location: Kelly's House

Members & Recipes:
Kathy - Chicken Tetrazzini
Melissa S. - Teriyaki Chicken
Sue - Cheese Meatloaf
Leilani - Lemon Pepper Fish
McKell - Chicken Pot Pie
Jenny - Chicken Enchiladas
Melissa W. - Tortilla Soup
Kjavascript:void(0)aty - Cinnamon Apricot Chicken

Chicken Tortilla Soup

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.

Serves 6, cost per dish $5.49

Chicken Curry in a Hurry

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!

Serves 8, Cost per dish $6.88

Tasty Sesame Tilapia

This recipe is found here.

Thanks for the great swap today. I am excited!

Serves 6, Cost per meal $6.75

Spicy Sloppy Joes

1 1/4 lb Lean Ground Turkey
3/4 lb Lean Ground Beef
1 1/2 cups Bell Peppers, Red & Green, finely chopped
1 1/2 cups Carrots, Shredded (3 medium)
2 (16 oz) jars Salsa
1/3 cup Tomato Paste
2 tsp Dried Basil, Crushed
1 tsp Dried Oregano, Crushed
1/2 tsp Salt (I used 1/4 tsp Sea Salt)
1/4 tsp Cayenne Pepper
4 cloves garlic, minced

*On Hand: Buns or Brown Rice.

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!