Thursday, September 10, 2009

Yummy Spaghetti Casserole - Alyson

Please leave a comment for Yummy Spaghetti Casserole.. did it feed six? Did you like it? Did you love it?

1 can cream of mushroom soup
3/4 cup milk
1/2 tsp salt to taste
1/2 tsp sugar
1 (12 oz) pkg angel hair pasta
2 cups sour cream
garlic salt to taste
1/2 cup Parmesan cheese
1 1/2 lbs. cheddar cheese
1 onion minced
1 1/2 cups breadcrumbs
1 cup Ritz crackers, crumbled
1/2 cube butter

Blend together soup, milk, pepper, salt, and sugar and set aside. Bring 4 quarts water to boil and add pasta. Remove from heat and let stand until pasta becomes pliable (about 10 minutes). Drain. Mix pasta with sour cream. Put in greased 9x13 pan. Sprinkle with garlic salt and parmesan cheese. Top with cheese, then onions and then breadcrumbs. Pour soup mixture over all. Bake 325 for 1 hr or until casserole is bubbly.

Freezing directions: slightly undercook noodles. If cooking from frozen, keep covered the first half of baking.

Turkey Noodle Soup - Bernie

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1 cup (1/4 inch thick) slices carrot
3/4 cup chopped onion (I used leeks)
4 garlic cloves, minced
1 cup (1/4 inch thick) slices celery
1/4 tsp salt
1/4 tsp freshly ground black pepper
6 cups fat-free, less-sodium chicken broth
2 cups (3 oz) uncooked egg noodles
1 bay leaf
2 cups shredded turkey (about 8 oz)
Coarsley ground black pepper (optional)

Heat a large saucepan over medium-high heat. Coat pan with cooking spray and add carrot, onion, and garlic. Saute 5 minutes or until onion is lightly browned. Add celery, salt, and 1/4 tsp pepper. Saute 3 minutes. Add broth, noodles and bay leaf. Bring to a boil, reduce heat, and simmer 5 minutes. Add shredded turkey and cook 3 minutes more. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.

**I didn't add the noodles as they would get too soggy. To prepare, just thaw, warm on the stovetop and add noodles. When the noodles and veggies are tender, it's ready!

Chili Rice Casserole - Lindsey

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2 cups cooked white rice
1 cup milk
2 eggs, beaten
4 oz can chopped green chilies or jalapenos, well drained
2 cups shredded monterey jack or cheddar cheese

Mix rice, milk, eggs, chilies, and 1 cup cheese in large bowl. Pour into casserole dish and sprinkle with remaining cheese. Bake at 350 for 50-60 minutes until set.

Tips for freezing: Undercook rice by about five minutes. Combine all ingredients and cool in refrigerator until cold. Thaw and stir before baking at 350 for 60-75 minutes until set and top is golden brown.

Pocket Pizza - Jen

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pizza crust:
1 cup warm water
1 Tbsp yeast
1/8 cup oil
--add to yeast mixture
1 cup white flour
1 1/2 cup whole wheat flour
1/8 tsp salt
--mix well
cover and let set for 10 minutes. Spread into greased pan or roll out on counter. (all white flour can be used too.)

Roll out the dough to approximately 1/4 inch thickness, too thin the dough will split, too thick makes the pockets too dry. Cut a circle and fill with toppings, only use a Tbsp amount of filling or the pockets won't close. Lightly wet the edge with water to help the dough stick before you fold it in half. Fold in half and seal with a fork around edges. Place pockets on a greased baking sheet and paint the top wiht a little egg white to give it a nice golden color.

Pizza - bake 425 degrees for 10-15 minutes
Pockets - bake 400 degrees for 15-20 minutes

Tips: I bought a pocket maker that really makes this easy. I used Shirley J pizza sauce mix with tomato sauce. Don't let the dough sit on the counter too long as it will continue to raise. The more you re-roll the dough, the "stronger" it gets which makes folding easier. Use big chunks to make the pocket "look" full after cooking (cheese melts really flat). You can put anything inside the pockets that is already cooked, like scrambled eggs, ham, etc.

Stuffed Green Peppers - Rachel

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3 large green sweet peppers
1 pound ground beef (I used sausage for more flavor)
1 small onion, chopped
3 (7 1/2 oz) cans chopped tomatoes, undrained
1 1/2 cups water
1 cup long grain rice, uncooked (I just used regular rice)
3 Tbsp. Worcestershire sauce
1 1/2 tsp. dried oregano, crushed
1 cup shredded cheddar cheese

Halve peppers, lengthwise, removing stem ends, seeds, and membranes. Immerse peppers into boiling water for 3 minutes. Invert and dry on paper towels.

Cook meat and onions in a skillet until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, oregano, 1/2 tsp salt and 1/2 tsp pepper. Bring to a boil. Reduce heat and simmer, covered, for 15-18 minutes or until rice is tender. Stir in 3/4 cup cheese.

Fill peppers with meat mixture. Place in a baking dish along with any remaining meat mixture. Bake at 375 dgrees for 15 minutes or until heated through. sprinkle remaining 1/4 cup cheese. Let stand for 2 minutes or until cheese is melted.

Pork Roast - Tammy

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Pork Roast
1/3 cup Shirley J Pork Seasoning Slow Cooker
2 cups water

Mix water and seasoning until smooth and pour mixture into crockpot. Place roast in crockpot and cook on low for 6-8 hours.

Cheese Asparagus & Rice

2 cups long grain rice
3 1/2 cups water
1 tbsp butter
3 cups water
1 cup Shirley J Universal Cream Sauce
1 cup fresh asparagus, chopped
16 oz. processed American cheese

Bring cream base and water to a boil in a small sauce pain. Simmer for 4 minutes. Add asparagus and cheese. Stir until cheese is melted and remove from heat.

In stockpot with a lid, add rice and butter and bring to a boil. Turn the heat down to low and cover for about 15 minutes. Remove from heat and add asparagus mixture. Cover and let stand 5 more minutes. Stir and serve.

Sweet Rolls

4 cups Shirley J Sweet Roll Mix
1 cup warm water
2 Tbsp. Yeast

Mix warm water and yeast together. Add mix. Use a bread machine or Kitchen Aid to mix the dough or do it the old fashioned way and knead it with your hands. Put wet towel over bowl and let rise 15 minutes. Knead and separate into balls. Place on greased pan and let rise. Bake at 350 degrees for 14-20 minutes.

**from frozen: just thaw rice and rolls and heat in microwave until warm

Rachelle's Chili - Rachelle

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1 to 1 1/2 lbs. hamburger, browned with onion and drained
2 cans (14.5 oz) stewed tomatoes
2 cans (15 oz) kidney beans - do not drain
2 cans (15 oz) red beans - one drained and one not drained
2 Tbsp. chili powder

Mix all of the above ingredients together in large pot on stove. Cook for 30 minutes to one hour or put in crockpot on low for 3-4 hours. It seems that the longer it cooks, the better it tastes because the flavors all mix in, but all it really has to be is heated completely through.

I already cooked the chili so all you have to do is reheat it on the stove:)

Meatball Subs - Jen

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1/2 cup packed brown sugar
1 cup water
1 can (6 oz.) tomato paste
1 large sweet onion, cut in half and sliced
36 frozen meatballs, 1 inch in diameter
6 hoagie buns
1/2 cup cheese

Mix water, brown sugar, and tomato paste in a 3 to 4 quart crockpot. Stir in onions and frozen meatballs. Cook on low heat 6 to 8 hours. Toast buns in oven on broil. Spoon meatball mixture into buns and sprinkle with cheese.

1. Meatballs
2. buns
3. cheese

Wednesday, September 9, 2009

Spinach Stuffed Manicotti - Tammy

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1 box manicotti pasta
1 small package frozen spinach
1 small tub low-fat ricotta cheese
1 cup mozzarella cheese
1 1/2 cups water
2/3 cup Shirley J white cheddar cream base
8 oz. jar of salsa

Cook pasta and drain. Cook spinach and drain. Mix ricotta cheese and spinach together. STuff pasta with ricotta cheese and spinach mixture. Whisk water and Shirley J base together until smooth, then microwave on high 5 minutes, stirring half-way through. Add salsa to Shirley J mix and whisk together. Put a little sauce on bottom of pan and then place stuffed pasta in pan. POur the rest of the Shirley J mix on top and spread the mozzarella cheese on top. Bake at 350 degrees for 40 minutes.

Sweet and Spicy Pork - Rachelle

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4 boneles pork chops
1 pkg. taco seasoning
1 jar apricot jam
1 cup salsa

Cut pork into bite-size pieces. Mix pork and taco seasoning in plastic bag and shake well. Brown meat in pan on stove. Add jam and salsa after browning and simmer fr 15 minutes. Serve over rice or great with tortillas.

1.pork w/ taco seasoning
2.sweet and spicy sauce - jam and salsa mixture
3.brown rice

Teriyaki Chicken Stir-Fry - Bernie

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1 1/2 lbs boneless, skinless chicken breasts
1/2 tsp. ginger
2 tsp. dry mustard
1/4 cup oil
1/2 cup soy saue
1 tsp. garlic
2 Tbsp. molasses
1 bag frozen stir-fry vegetables
cooked rice
chow mein noodles

Combine ginger, mustard, oil, soy sauce, garlic, and molasses. Pour over chicken and marinate. Cook chicken and marinade in large skillet until meat is cooked through and marinade boils for at least 5 minutes. (Or place in crockpot for 2-3 hours.) Add vegetables in skillet and stir constantly until done. Serve over cooked rice and top with chow mein noodles.

1.chicken with marinade
4.chow mein noodles

Ravioli Casserolee - Alyson

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1 jar spaghetti sauce
1 pkg. (25 oz) frozen cheese ravioli, cooked and drained
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese

Spread 1/2 cup sauce on bottom of 9x13 pan. Layer with half the ravioli, 1 1/4 cups of sauce, 1 cup of cottage cheese, and 2 cups mozzarella cheese. Repeat layers. Sprinkle with the parmesan cheese. Bake uncovered at 350 for 30 to 40 minutes or until bubbly. Let stand 5 minutes before serving.

Greek Pork Medallions - Rachel

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1 cup chicken broth
1 tsp. grated lemon peel
1 tbsp. lemon juice
1/2 tsp. dried oregano
2 tsp. cornstarch
1 clove garlic, chopped
1 tbsp. capers (optional)
6 pieces pork loin or tenderloin
2 tsp. olive oil

Combine broth, lemon peel, lemon juice, oregano, cornstarch, garlic and capers in a bowl. Set aside. Cut pork into medium sized pieces. Season with salt and pepper. Heat oil in a skillet over medium-high heat. Cook pork for 1 to 2 minutes per side or until browned. Transfer to a plate. Reduce heat to medium. Stir broth mixture and add to skillet. Cook and stir for 1 minute or until bubbly. Return pork and accumulated juices to skillet. Cook for 2 to 3 minutes or until juices run clear, turning once. Spoon sauce over pork and serve.


Meatloaf - Sheena

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1 envelope onion recipe mix ingredients
2 lbs ground beef
1 cup dried bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup
1 can chopped tomatoes

Mix ingredients, except can of tomatoes. Shape into loaf. Place in casserole dish. Pour drained can of tomatoes over loaf. bake at 350 for 1 hour or until done.

1. meatloaf
2. can of chopped tomatoes
3. bag of green peas

Southwestern Beef - Sheila

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1 (16 oz) frozen corn
1 can (15 oz) blackbeans, rinsed and drained
1 jar (16 oz) chunky salsa
1 cup shredded cheese
4 cups beef or chicken breast (whole or cut into strips)

Cook in crockpot 3-4 hours or until meat is tender or cook @ 350 in oven for 2 hours. Serve in tortillas and add other favorite toppings like olives, sour cream, onions, lettuce, etc. or serve over rice.

1. Meat and corn
2. cheese

Wednesday, June 24, 2009

Skillet Orange Mustard Pork Chops - Shiela

Please leave a comment for Skillet Orange Mustard Pork Chops.. did it feed six? Did you like it? Did you love it?

6 boneless pork loin steaks
3/4 cup orange juice
1 1/8 teaspoon cornstarch
4 1/2 tablespoons light soy sauce
3 tablespoons prepared mustard
3 tablespoons honey

1. In non-stick skillet, brown chops on one side over medium-high heat; turn chops. 2. Stir together remaining ingredients in a small bowl to dissolve cornstarch. Pour over pork chops in skillet.3. Lower heat; simmer covered for 6-8 minutes. Serve.(Note: I skipped the first step, so if you'd like yours browned take them out of the sauce to brown and then pour the sauce over them and simmer.)

Orange Rice
4 cups water
1 cup orange juice
2 tablespoons grated orange rind
2 teaspoons salt
2 cups uncooked white rice
4 teaspoons orange juice

1. Combine water, 1/2 cup juice, orange rind and salt (2 of 3 sauce packet) in a saucepan.2. Bring to Boil.3. Add rice (3 of 3).4. Reduce heat and simmer, cover, for 20 minutes or until all liquid is absorbed.5. Drizzle 2 teaspoons juice over rice, stir well before serving.

Included in this meal:
1-Orange Mustard Pork
2-Orange Rice Sauce
3-White Rice

Monday, June 22, 2009

Recent Changes

Hi everyone, there was a meeting called recently which I know everyone wasn't able to attend. We're going to try a few things. Here are the changes.

1. We're only going to exchange once every other month. So we'll exchange in July and skip August.

2. For July, there are only 8 sooooo... keep talking about it so we can get our numbers up to ten before September.

3. We're going to try and serve a little healthier meals... which translated for me into concentrating on homemade and using brown rice instead of white rice, etc. (don't stress though..e-mail me if you have questions.)

4. Also, we've upped the budget amount a little. So for August, even though there will be only 8 families, the budget is still $75.

5. If you have leftover money, instead of a filler side, think about adding more meat or veggies to make the meal more substantial.

Okay, so the regular dinner club has been working for me and a lot of other people for years, but it's our club so we can make whatever rules we want as long as it works for everybody. I think the general concensus is that we'll try this out for an exchange or two and then meet again to see how everyone is feeling about the changes. Keep in mind that the dinner club may not be for everyone, and even I find myself wanting to take a break sometimes for whatever reason so don't feel bad if you need to drop out or take a break or even need to vent a little. Let's just do our best to make this work because it really does save me (and I've heard it saves a lot of you guys too). Just make sure to either find a sub or let us know on the day we exchange that it'll be your last so we can have enough time for a replacement. I think that's it. Let me know if you have any questions. Thanks, Rachel

Montreal Steak Hamburgers - Sheena

Please leave a comment for Montreal Steak Hamburgers.. did it feed six? Did you like it? Did you love it?

1 1/2 lb of hamburger
1 tablespoon Montreal steak seasoning
1/4 teaspoon Garlic salt

Throw frozen hamburgers right on grill and cook until brown all the way through
Included in this meal:

1. Hamburgers
2. Buns
3. Cheese
4. Steak fries

Thursday, June 11, 2009

Beef and Cheese Quesadillas - Alyson

Please leave a comment for Beef and Cheese Quesadillas.. did it feed six? Did you like it? Did you love it?
This recipe is from the Girlfriends on the Go. You will need to add the cheese to the meat mixture I did not just in case the cheese separates:)

1pound ground beef
1/2 c chopped onion
3/4 c chunky salsa
2 cups shredded Colby jack cheese
10-12 flour tortillas

Brown ground beef with onion. Drain. Mix in salsa and cheese. Spoon 1/2 c meat mixture on one half of tortilla. Fold tortilla in half to close. Arrange quesadillas on baking sheet. Lightly spray tops of tortillas with cooking spray. Bake at 450 for 8 minutes or until lightly browned.

This meal included:
Gallon baggie of meat and salsa mixtures
Small baggie of shredded cheese
Gallon baggie of tortillas

Pulled Pork - Tammy

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Honey Glazed Chicken - Jen

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2 lbs of diced uncooked chicken breast
1/3 cup flour (I use half wheat)
1/2 teaspoon garlic powder
Salt and pepper to taste
4 TB butter (divided)
1/4 cup honey
3 TB lemon juice
2 TB soy sauce
1/2 tsp. ground ginger (I always leave that out. We hate ginger!)

Heat oven to 350°. In a shallow dish combine the flower and seasonings. Dip each piece of chicken in flour mixture and coat evenly.
Melt 2 TB butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350° degrees.
Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.
After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently. Serve over rice.

Tater Tot Casserole - Rachelle

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1 to 1 1/2 lbs hamburger (browned with salt, pepper, and 1 Tbsp. dried onion)
2 cans cream of mushroom soup
2 cans green beans
1/2 cup milk
2 cups shredded cheese
1 32 oz. package tator tots

After cooking and draining hamburger, put in bottom of 9x13 pan. Layer with one cup of shredded cheese. Mix together soup, milk, and green beans -- layer on top of cheese. Next add tator tots, topped with the other one cup of cheese. Bake at 350 for 35-40 minutes or until cheese is melted and bubbly. (I don't usually use the entire package of tator tots -- I just fill the top of the pan, and there tends to be a few tator tots left to cook up another time.)

Hamburgers - Bernie

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1 pound of ground beef
1 egg, slightly beaten
2 tsp. of Worcestershire sauce
1/4 tsp. of garlic powder
1 Tbs. of finely chopped onions (if you like more you can definitely use more, I'm not an onion fan)
Salt and pepper to taste

Spread meat out on your counter, add egg and spices. Mix well. Mold into patties. Cook on the grill or in a pan.

Thursday, June 4, 2009

Lasagna - Rachel

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1 lb. cooked ground beef
2 jars spaghetti sauce
1 pkg. ready bake lasagna noodles
1 small container ricotta cheese
2 1/2 cups mozarella cheese, shredded and divided
1 tsp. basil
2 eggs, slightly beaten

Combine ground beef and spaghetti sauce and set aside. Combine Ricotta cheese, 2 cups mozarella cheese, eggs, and basil and set aside. In a 9x13 casserole pan, spoon 1/2 cup spaghetti sauce mixture and spread around bottom of pan. Add a layer of uncooked lasagna noodles (they're ready-bake), then spoon a layer of cheese and spread, then a layer of meat on top. Repeat layers. Top with remaining 1/2 cup mozarella cheese. Cover with foil and bake at 450 degrees for one hour. Take cover off and let sit 10 minutes before serving.

Goes great with breadsticks and tossed salad.

Loaded Sloppy Joes - Raygon

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The grains in this recipe can be found at the bulk sections in WinCo and Broulims. This recipe is an easy way to sneak whole grains into your family's diet.

1 pound ground turkey (hamburger will work fine too)
1 cup cooked millet
1 cup cooked quinoa
1/4 cup sucanat (or honey or brown sugar whatever sweetener you have on hand)
1 teaspoon salt
1/2 teaspoon pepper
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic
1 tablespoon red wine vinegar
1 tablespoon worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste

Combine sugar, salt and pepper. In a separate bowl combine tomato paste, tomato sauce, worcestershire sauce, and vinegar. Set both combinations aside. Heat skillet and add turkey. Cook turkey just a few minutes and then add sugar and spice mixture. Once turkey has browned, add pepper, onion, and garlic. Reduce heat and let simmer just a few minutes to cook vegetables. Add in tomato sauce mixture and stir well. Last, add cooked grains and combine. Serve on toasted rolls.

Shredded Lime Chicken - Beth

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4-5 boneless chicken breasts (about 2.5 to 3 lbs.)
1 1/2 cups of 7-up or Sprite (12 oz. can)
1/2 to 1 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
2 limes (~4 Tbsp. lime juice)

Cook in a crock pot on medium heat for 8 hours or 6 hours on high heat until chicken falls apart and shreds with a fork. Stir in the juice of 2 limes before serving. This recipe is part of a Cafe Rio Style Mexican Shredded Chicken Salad. When we don't have everything to make the full recipe we just make it like burritos. For Cafe Rio Style...Serve on a warm flour tortilla. Melt cheese on tortilla if desired. Layer on rice (cilantro rice), black beans, chicken, lettuce, fresh cilantro sprigs, grated cheese, tortilla chips, and creamy tomatillo dressing. Add salsa, guacamole and juice from a lime wedge to taste.

For anyone who wants to make this more like the Cafe Rio Style here are the recipes for the Creamy Tomatillo Dressing and Cilantro Rice:

Creamy Tomatillo Dressing

1 packet Hidde Balley Ranch dressing mix (or 3 Tbs. dry mix)
1 cup mayonnaise
1/3 to 1/2 cup buttermilk
3-4 tomatillos (look like green tomatoes with papery outer covering)
1 cup fresh cilantro lightly chopped (1 bunch = about 2 cups chopped)
1/2 tsp. pepper
2 cloves garlic

Take the papery layer off the tomatillos, wash, and chop. Chop the garlic. Wash and cut the cilantro into abut 1-2" segments. Put all ingredients in the blender and mix thoroughly. Refrigerate. Best made the day before. Keep covered for several days. Makes 2 cups.

Cilantro Rice
2 cups uncooked rice
2 cups chopped cilantro
1 tsp. salt1 cup Salsa Verde (Green Salsa found in Mexican Food aisle)
2 Tbs. dried minced onion

Wash and chop the cilantro. Bend the cilantro with 2 cups of water and pour in the pan for cooking the rice. Add two more cups of water, the salt, Salsa Verde and onion. Bring to a boil. Stir in the rice in the boiling water. Cover and turn down heat to very low and steam for 30 minutes. Makes about 10 servings.

Saturday, May 23, 2009

Barbeque Pulled Pork - Sheila

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4 to 5 lbs. of pork
1 medium onion, chopped or sliced
1 cup ketchup
1/2 to 1 cup water
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons ground mustard
1-1/2 teaspoons salt
1 teaspoon paprika

Combine all ingredients, pour over meat. Cover and cook in slow cooker for 8-9 hours or until tender.

Wednesday, May 20, 2009

Beef and Bean Burritos - Bernie

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1-1 1/2 lbs. of ground beef, browned
1/4 cup chopped onion
1 garlic clove, minced
1/2 TBSP. Chili Powder
1/2 TBSP. Cumin
salt and pepper to taste
1 (8oz.) can tomato sauce
8 large flour tortillas
1 (16 oz.) can refried beans
1 jar spaghetti sauce
1 cup shredded cheese

In a saucepan, mix together browned ground beef, onion, and garlic. Add chili powder, cumin, and other seasonings. Stir in tomato sauce and simmer for 10 mins. Add refried beans; cook and stir until well blended. Cool completely.

Warm tortillas in microwave for 30 seconds to soften. Place 1/2-3/4 cup of meat mixture on each tortilla. Fold sides of tortilla in and roll up. If freezing, flash freeze and then wrap individually and return to freezer. Otherwise, place seam-size down in a baking dish and cover with spaghetti sauce and cheese. Bake at 350 degrees for 30 mins. or until hot and bubbly.

Tuesday, May 19, 2009

French Dip Sandwiches - Beth

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1 large onion, sliced and separated into rings
1 clove garlic, minced
1 tablespoon butter
1 14-ounce can beef broth
1/2 teaspoon dried thyme, marjoram, and/or oregano, crushed
1/4 teaspoon black pepper
16 ounces thinly sliced cooked beef (I just went to the deli and had them slice roast beef...should have specified thin it came out a little thicker then I like)
6 French-style rolls, split

In a saucepan cook onion and garlic in hot butter until tender. Stir in broth, thyme(herbs), and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Add beef. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes more or until beef is heated through. If desired, toast rolls in oven (sometimes we like to add a little cheese before we toast them). Remove beef slices and onion rings from liquid. Arrange on rolls. Serve with individual dishes of broth mixture for dipping.

Serve with:Broiled Whole Tomatoes (cut off the tops, season, cover with cheese and place in oven until cooked through and cheese is golden) and a Big Salad

Friday, May 8, 2009

Pizza Burgers - Rachelle

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1 lb. hamburger
1 1/2 cups ketchup
1 cup water
6 oz. tomato paste
1 tsp. prepared mustard
1 1/2 Tbsp brown sugar
2 Tbsp Shirly J Pizza/Pasta Sauce Blend (though I think any pizza seasoning would work)

Brown hamburger, drain, and add remaining ingredients. Simmer uncovered for 1 hour. Serve on toasted buns (I put cheese on one bun, butter on the other bun, and broil until cheese is melted -- about 5 minutes in my oven.)

Serve with green salad or another veggie of choice and chips. Enjoy!

Biscuits and Gravy - Tammy

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2 cups Shirley J (Dunford) biscuit mix
2/3 cup of water

Mix and cook at 425 degrees for 10 minutes. Makes one dozen.


2 Cups Shirley J Cream Base
3 Cups Water
2 ounces of Sausage

Whisk cream base and water together until boiling. Stir constantly until thick and add sausage.

Ham and Swiss Casserole - Alyson

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8 oz pkg wide egg noodles, cooked and drained
2 cups ham, cubed
2 cups swiss cheese, shredded
1 can cream of mushroom soup
1 cup sour cream.

In 9x13 pan, layer noodles, ham, cheese and mix lightly. In a separate bowl, mix the soup and sour cream together. Pour soup mixture over the other ingredients in the pan. Bake at 350 for 45 minutes, cover for the first half of cooking.

I could not find swiss cheese in bulk quantites, so I used mozzarella cheese.

Sweet and Sour Chicken - Sheena

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4 1/2 Tbsp corn starch
2 1/4 cups packed brown sugar
1 cup vinegar
3 Tbsp soy sauce
1 1/2 cups pineapple, crushed or tidbits
3/4 cup green peppers, chopped
18 chicken tender strips

Preheat oven to 375 degrees. Mix corn starch and brown sugar together in sauce pan. Stir in the vinegar, soy sauce, pineapple and green peppers. Boil 3 to 5 minutes. Wash chicken and place in a 9x13 casserole dish that has been sprayed with nonstick cooking spray. Pour sauce over chicken and bake 40 minutes, stirring occasionally while cooking.

Wednesday, May 6, 2009

Sweet Pork Burritos - Rachel

Please leave a comment for Sweet Pork Burritos. Did it feed six? Did you like it? Did you love it?

2 lb. pork loin
1/2 cup worcestershire sauce
1/2 cup water
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. chili powder - (you can add more for more of a kick, but I was thinking of your kids!!)
1 tsp. ginger
2 Tbsp. minced onion
1 cup enchilada sauce - (I used mild.. again... kids)
1 cup brown sugar

Mix worc. sauce, water, garlic powder, salt, chili powder, ginger, and onion and pour over pork loin. Cook in crock pot low 9 -10 hrs and high 5-6 hours (until shreddable). Shred and drain. Add enchilada sauce and brown sugar. Mix well and serve on tortillas with your favorite toppings, like: black beans, rice, lettuce, cheese.

**This tastes a lot like the sweet pork at Bajio (to me, anyway). So then I wanted the sweet rice too which isn't included with the dinner club meal, but I thought I'd leave the recipe Matt found for us! Bonus!!

Sweet Rice (from
1/2 - 1 Tbsp vegetable oil
1/2 of a white onion, chopped
1/2 bunch fresh cilantro
1 1/3 cups white rice
3 cups chicken broth
1/4 - 1/2 cup white sugar

Put a little oil in the bottom of a pan (about 1/2 - 1 Tbsp). Saute chopped onion until transluecent. Add the chopped cilantro (no big stems) and saute a minute more. Add the rice, cooking until it is light brown (being careful not to burn). Combine the chicken broth and sugar, letting sugar dissolve. Then stir into rice until combined. Bring to a boil. Cover and let cook on low, med-low until rice is done, about 25-30 minutes. Fluff with a fork before serving.

Matt also stuck in there a few chopped red and green peppers cause we had them. Turned out awesome!!

Easy Chicken Crescents in a Pan - Jen

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(I got this recipe from Mijken)

2 cans of refrigerator crescents rolls
approx. 2 cups of cooked diced chicken or turkey
1 package of cream cheese
salt, pepper, onion powder, or other seasonings- to taste
1 can cream of chicken soup (diluted for gravy, optional)

Flatten the crescents from one can on the bottom of a 9 x 13 pan. Mix the softened cream cheese with the chicken in a separate bowl and season to your liking. Spread the chicken mixture over the dough in the pan and then lay the other can of crescents over the top like the top crust of a pie. Bake it in the oven according to the directions on the crescent can, usually 375° for 15 minutes. I noticed that the disposable foil pans reflect the heat and the bottom layer of dough doesn’t cook that fast, so I covered the pan with foil and then had to cook it almost an hour so the dough was a nice golden brown all the way around. Mijken cooks on a stone so hers browns really nicely. You may want to remove the “pie” from the foil while it is still frozen and thaw it in your own pan for quicker cooking? J

side dishes: green beans, green salad, fruit

Mexican Haystacks - Jen

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½ pound hamburger
taco seasoning
approx. 2 cups cooked beans
some tomato sauce
tortilla chips
shredded cheese
shredded lettuce
salsa, or ranch dressing- optional

There are a million ways to pile up whatever your family likes and call it a “haystack,” but I like to brown the hamburger, add taco seasoning, sauce and beans and heat them all together. This way my kids eat the beans too and it makes the meat go further. I also set all the toppings on the table and let everyone pile up their own haystack the way they like it. simple.

Side dishes: Since this meal already has most of the food groups, we usually don’t serve anything else with it, but juice is a great drink!

Friday, April 3, 2009

Baked Potato Soup

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6 Cups Water
2 Cups Shirley J Cream Base
2 Baked Potatoes
1 lb. Bacon (cooked) and then crumbled
1 Onion (diced)
Pepper to taste

Add Shirley J to Water wisk until smooth. Add potatoes, bacon, onion and pepper. Stir constantly until desired thickness.

Thursday, April 2, 2009

Chicken Enchiladas

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2 cans cream of chicken soup
1 medium container sour cream
1/2 cup chopped onion (fry w/ chicken)
2 cups chicken, cooked & cubed
10 flour tortillas
1 cup grated cheddar cheese

Mix: cream of chicken soup & sour cream. spread 1/4 in bottom of 9x13 casserole dish. Add: cooked chicken & onion to remaining soup mixture. Put some mixture in each tortilla, roll up and place in baking dish. Spread remaining mixture over the top of tortillas. cover with cheese. Bake at 350 degrees for 30 minutes.

Creamy Italian Chicken

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4 chicken breasts (or 6-8 chicken strips)
1 can cream of chicken soup
1 package dry Italian salad dressing mix
1 package cream cheese

Put all in a crockpot for 6 hours on low. Shred chicken into pieces with a fork. Serve over rice.

Swiss Chicken

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6 boneless, skinless chicken breasts
12 slices Swiss cheese
2 cans cream of mushroom soup
1/3 c water
1/2 c seasoned breadcrumbs
1/4 c melted butter

Place Chicken breasts in greased 9x13 pan. Top each breast with 2 slices of
Swiss cheese. Mix soup and water and pour over chicken and cheese. Sprinkle
Bread crumbs over top, then drizzle melted butter over breadcrumbs. Bake at 350 for 1 1/2 hrs. or until chicken is tender.

Freezing Directions: If you are using frozen chicken, omit the water in the recipe.
Recipe from Girlfriends on the Go by Suzie Roberts.

Apricot Chicken (Sarah's Chicken)

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1 bottle of Russian salad dressing
1 package of dry onion soup mix
½ jar of apricot jam (preserves)
6-8 chicken breasts (cut in strips, cubed, or I just used the frozen tenderloins)

Put in a baking dish covered with foil and bake at 350 for 40 minutes, then uncover and bake 15 more minutes. I prefer the crock pot and cooked it on high for 2 ½ hours (thawed). Because there is so much sugar, don’t cook it longer than 3 hours or it will burn. If you keep it on low, it would probably take 5 hours.. chicken usually does.

Serve with: This would be great over rice, or shred it after it’s cooked and serve it on a bun. I think if would go well with baked potatoes and salad, but I think everything goes with salad:)

Potato Soup

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1/2 onion--chopped fine
2 tablespoons butter or olive oil
5 baked potatoes--chopped coarsly
1/2 quart of chicken stock
1/4 gallon of milk

Saute onion in butter or olive oil. Put onion and potatoes in food processor or blender. Add chicken stock. Pulse on and off. Add milk and process until desired consisteny. Add salt and pepper to taste. (After trying this once, I found it easier to just combine ingredients in a pot on the stove. Use what works best for you.)

Suggested garnishes: Crumbled bacon, chopped green onions, grated cheese, red pepper flakes, tobasco, sour cream, or fresh parsley.

Key to its flavor: don't peel the potatoes.

Serve with rolls or breadsticks.

Hawaiian Haystacks

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2 cups cooked chicken, cubed
2 cans cream of chicken soup
1 cup chicken broth

2 cups oriental noodles
1 cup coconut
1 small can pineapple tidbits
1 cup cheese

rice: Bring 6 cups of water and 3 cups rice to a boil. Reduce heat, cover, and simmer for 15 minutes.

Heat chicken soup with broth and add chicken. Serve over rice. Top with toppings. You can add several other toppings as well, like diced tomatoes, chopped green onions, olives, etc.

Pizza Soup

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1 pkg. rotoni noodles
1 lb. hamburger w/ onion - cooked
1 pkg. Lipton chicken noodle soup
1 jar pizza sauce
1 pkg. chopped pepperoni
1 Tbsp. dried parsley
salt/pepper to taste

Cook noodles until halfway done, then add remaining ingredients. May need to add more water. Top with mozarella cheese (optional).

Wednesday, April 1, 2009

Brazilian Feijão Preto

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2 cups dry beans (soaked over night with a tbsp. of baking soda in 6 cups water- should reduce gas during digestion)
4 cups water
1 cup (1/2 lb) browned mild sausage
2 cups baked pork chop pieces (remove bones but leave most of the fat, this is where the flavor is)
2-3 cloves garlic minced
½ yellow onion
1 Tbsp salt1 Tbsp black pepper

Rinse the soaked beans (should be about 4 cups now) put in the crock pot. Add about 3-4 cups of water (depends on how soupy you like it). Add diced meats and seasonings. Cook on low (or high) for several hours. This can also be cooked in a pot on the stove. An easy way to do this is to put the dry beans and raw meat in the crock pot with plenty of water and turn it on high for 1-2 hours. Then turn it down to low and let it simmer all night and through the next day. I usually add the garlic, onion etc. in the late morning.

--This soupy bean dish was a staple lunch served to my husband when he was in Brazil. Everyone made Feijão Preto, and they used whatever they had to flavor it. The better off they were, the more meat they put in. The poorer families would have no meat. True to tradition we make this to use up left- overs and have never really written down a recipe before. We have learned that roast beef, pork, bacon, sausage, and hamburger taste good, ham and chicken do not. For flavor, use as much or little as you like of each, it really depends on whether you like onion or garlic more, or if you like more salt or pepper.

Basic recipe:
some black beans
a little meat
a few garlic cloves
an onion
salt and pepper to taste
serve over rice

Special rice:Aaron has seen some of the women get a little oil boiling in a pan and pour the dry rice kernels in there and stir them around, like frying them, but only for a minute. Then boil the rice like you normally would with almost twice the water. It seems to keep the rice from getting sticky.

Friday, March 13, 2009

Dinner Club RuLeS!!!!!

To make this a successful group and a rewarding experience (ie. to make all our lives easier), there are some rules:

*These meals are designed to be "homemade" and will be served to our families for dinner so please keep this in mind while choosing a recipe. Also, choose a recipe that you have tried before.. please don't experiment on the group!

*Since you DO have to complete ten meals, choose one that is fairly simple to prepare. We all have busier times in our lives so when a busy month comes along, choose an easier recipe, and then do an exceptionally awesome meal the next month. It all evens out in the end!!

*Each meal should feed six adults.

*Please prepare as much of the meal as possible... again. to make all our lives easier.

*Your meal is designed to be the main dish. You do not need to provide any other sides, but please provide any uncooked rice, pasta, or buns that are needed to complete the main dish.

*The budget/spending goal is $75. Give or take a little. If you find yourself under budget, you can always include a little something extra on the side, like chips, juice, or a pudding box.

*Because these meals should arrive FROZEN, please prepare the meal accordingly. For example, undercook pasta and rice; leave the ingredient that will not freeze well out (ie. sour cream or cream cheese) and give each member the package and directions to add later; and substitute such ingredients with others that will freeze well (ie. frozen hashbrowns for raw potatoes).

*Package the meal in a disposable container, such as a Frozen Ziploc Bag or Aluminum Casserole Pan covered with Aluminum Foil.

*Write on the packaging the Meal Title, Directions to cook from thawed, the Number of things that come with your dinner (ie. 1 of 4), and the Month/Year.

*Bring Frozen Meals in a basket, cooler, or large box to exchange on specified dates (see sidebar=>)... then leave with 10 DIFFERENT Frozen Meals to serve throughout the month :) Please arrive on time!

*If you cannot meet on the specified meeting date, you can make arrangement beforehand to hand-deliver the meals or provide you own substitute. Your substitute needs to be fully aware of all the directions and rules. (please notify Rachel of any problems/concerns/substitutes/changes.. she is pretty nice and understanding and is definitely willing to help!)

*If you decide that you would like to withdraw from the group, please let us know ON the meeting date that this will be your last month... this gives us plenty of time to find your replacement.

*We welcome any who are interested in joining, as the group is always evolving. If you are the person responsible for introducing the Dinner Club to a new member, please act as their teacher/mentor so they are aware of all the rules and have a smooth transition.

*E-mail the recipe the day we exchange. Include all ingredients and directions, any sides that will go well with the meal, and your name and phone number. The recipe will also be included on this blog.

*Please feel free to leave a helpful AnOnYmOuS comment on the blog. This blog is designed to keep us all informed and to improve on the recipes for future use. -none of us are perfect so please do not criticize or get offended at any suggestions :)


Bean Dip

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10 oz. can of Bean with Bacon Soup
1 C. shredded cheddar cheese
1 C. salsa

Warm all ingredients on the stovetop with enough water to make it a dip consistency (about 1/2 can). Stir to keep from burning. When the cheese is melted, serve with tortilla chips.

Goes well with fruit, juice, salad

Creamy Garlic Chicken

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1 1/2 to 2 lbs. of chicken, cut into strips
1 1/2 cups of seasoned bread crumbs
1 pt. (16 oz.) sour cream
1 1/2 cups whole milk
1 1/2 tsp. crushed garlic
1 1/4 tsp. salt
1 1/4 cup parmesan cheese
1 (10 oz.) can garlic, onion diced tomatoes
Italian seasoning and basil leaves

Lay chicken strips in bottom of pan. Sprinkle bread crumbs over top. Combine sour cream, milk, garlic, salt in a pan and mix together over medium heat until smooth. Pour over chicken. Sprinkle parmesan and seasonings on top. Opt. cut up fesh tomatoes or canned and pour over the top. Cook at 375 degrees for 25-30 minutes or until chicken is done.

Serve over pasta. Goes well with salad, breadsticks or French Toast, and broccoli.

Tortellini Soup

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Fry together:
1 lb. Italian sausage
1 or 2 minced garlic cloves
1 chopped onion

Combine with:
5 C. beef broth
1/2 C. cranberry juice
2 C. diced (or stewed) tomatoes
1 1/2 C. sliced carrots
1/2 tsp. basil
1/2 tsp. oregano
1 (8 oz.) can tomato sauce
1 C. sliced zucchini

Bring to a boil and cook just until carrots and zucchini are tender and then add:
2 C. frozen tortellini

Boil three more minutes (or until tortellini float) and serve immediately.

Serve with toasted garlic bread or bagels.

Chicken Kiev

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8 thin slices of Boneless Chicken Breasts.. the butcher at Broulim's will thin-slice a package of boneless breasts at no charge.
1 Stick Butter - cut stick cross/wise and length/wise and then once more through the miccle to get 8 small sticks
Roll butter in a mixture - as you like:
-2 Tbsp chopped chives
-2 Tbsp chopped parsley or tarragon
(-or 4 Tbsp. Italian seasoning)
1 minced clove garlic
1/2 tsp. salt
1/4 tsp. white pepper

Place one of the seasoned butter pieces in the center of the chicken and roll so that the butter is completely enclosed. Secure with a toothpick (or 2-3:)).
Now make crust by rolling in bowls each with:
Milk,flour, beaten egg, dry bread crumbs (Pepperidge Farm Herb stuffing is good).
Bake in 400 degree preheated oven reduced to 375 degrees for 30 minutes.

If freezing, wrap in saran wrap and freeze.

Serve with rice, noodles or potatoes; a salad; and broiled seasoned tomatoes, diced and topped with cheese.

Steak & Everything Sandwiches

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1 lb. deli style roast beef, shredded
1 onion, sliced
1 pepper, sliced
1 cup sliced mushrooms
1 pkg. cream cheese
6 hoagie buns
1 cup mozarella cheese

Saute veggies in a little olive oil. Add shredded meat and desired amount of cream cheese (recipe calls for the whole pkg, but some might like a little less). Heat until cream cheese is melted and meat is warm. Toast buns. Spoon meat mixture onto buns and top with cheese.

Serve with tossed salad or chips

Tuna Casserole

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8 oz. tri color rotini
2 cans cream of mushroom soup
2/3 C. milk
1/2 C. mayonnaise
1 tsp. dry mustard
2 C. diced string cheese
7 oz. tuna drained and flaked

Cook rotini according to package and drain. Mix soup, milk, mayonnaise and mustard. Stir in rotini and cheese and gently fold in tuna. Turn into a 1 1/2 qt. casserole dish that has been sprayed with cooking oil. Bake uncovered at 350 degrees for 45 minutes.

Chicken Tetrazzini

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8 oz. spaghetti, broken in pieces
5 Tbsp. butter or margarine
6 Tbsp. flour
3 C. chicken broth
1 C. light cream
1 tsp. salt
dash of pepper
1 small can mushrooms, undrained
5 Tbsp. minced green peppers
3 C. cooked chicken, cubed
1/2 C. shredded parmesan cheese
1 C. shredded cheddar cheese

Cook spaghetti according to package directions. Melt butter and blend in flour. Stir broth into mixture and add cream. Cook until mixture thickens and bubbles, stirring constantly. Add. salt, pepper, drained spaghetti, mushrooms, green peppers, and cooked chicken. Place in a 9x13 pan and sprinkle with parmesan and cheddar cheese. Bake at 350 degrees for 30-45 minutes until bubbly and lightly browned.

Recipe from Girlfriends on the Go see sidebar=>

Chicken Melt Patties

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*recipe makes 4 patties so double to make 8*

2 (6 oz) cans chicken (can also use tuna)
1/3 c. finely chopped celery
1/4 c. green onions
1/4 c. unseasoned bread crumbs
2 T. mayonnaise
2 T. sweet pickle relish
1 egg white
1 tsp. mustard
6 english muffins
6 slices american cheese

Mix well: chicken, celery, green onions, bread crumbs, mayonnaise, relish, egg white, and mustard. Form into 4 patties. Spray grill pan with cooking spray. Grill patties 3 minutes each side. Top with cheese and place on toasted English Muffins. Tomato slices and lettuce leaves can be added if desired.

Serve with a large green salad, soup, or noodles

Crock Pot Chops

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6 pork chops
3/4 c. ketchup
3/4 c. water
2 T. vinegar
4 T. soy sauce
a pinch of sugar
a handful of dry onioins

Mix wet ingredients and pour over the chops in the crock pot. Cook on low for 6-8 hours or on high for 3-4 hours.

Serve with rice and green salad.