Wednesday, December 8, 2010

Sept. Meal-Chicken Tetrazzini by Becca

Chicken Tetrazzini by Becca


1 (12 oz.) package of medium egg noodles (I used bow-tie pasta) cooked about 1/2 the recommended time on the package directions.

4 chopped cooked chicken breasts

2 Tbsp. of butter or olive oil

1 (8 0z.) package of sliced Bella mushrooms

1 cup diced onions (optional)

2 (10 3/4 oz.) cans cream of chicken soup

1 pint sour cream

1 cup (4 oz.) shredded Parmesan cheese


Saute mushrooms in the butter or olive oil. Mix all ingredients, except the cheese, together. Place mixture in a slightly greased 9x13 pan. Sprinkle cheese on top. Place plastic wrap and then foil on top. Seal tightly.

Serving Day:

Thaw completely. Bake in a preheated oven of 350 degrees for 35-45 minutes or until bubbly.

Oct. Meal- Pesto Minestrone Soup with Tortellini- By Becca

Pesto Minestrone Soup with Tortellini by Becca


2 tsp Olive Oil

2 C Chopped Onion

4 1/2 C Water

2 bags frozen Vegetables- I used a regular mixed veggie and one that contained Zucchini

1 1/2 tsp Dried Oregano

1/2 tsp Black Pepper

4 cloves of Garlic

2 14.5 oz cans of diced tomatoes, undrained

2 14.5 oz cans of Vegetable or Chicken Broth (I used Chicken.)

4 Tbsp Commercially Prepared Pesto

18 oz Cheese Tortellini,



Heat Olive Oil in a large Dutch Oven (5 Qt). Add Onion and saute 4 min, or until tender. Add water and next seven ingredients, through broth. Cover, reduce heat and simmer 5 minutes, or until vegetables are tender. Add Pesto and Tortellini. Cover and simmer until heated, just a few minutes. At this point you can serve or allow it to cool and freeze.

On Serving Day:

Thaw, Reheat and enjoy. (Great with Corn Bread.)

I adjusted this recipe so that the tortellini might not turn to mush if done this way. - Becca

November Meal-Mexican Dinner Dip - by Becca

Mexican Dinner Dip - by Becca

This works well as a dinner or as an appetizer for a party!


  • Deep square aluminum pan OR deep round Corning Wear dish OR shallow 9x13 pan.
  • 1 lb. of ground beef
  • 1 pkg. taco seasoning
  • 1 bag shredded cheddar
  • 1 can refried beans
  • 8-10 oz. of your favorite salsa
  • sour cream
  • large bag of your favorite taco chips
  • Optional: chopped tomatoes and shredded lettuce
  • Optional: substitute taco shells for the taco chips


  1. I used a deep square pan for a thicker dip. You can also use a 9x13" pan for a shallow dip -- either works fine!
  2. Grease your pan!
  3. Spread out the refried beans to be the bottom layer.
  4. Brown and drain the ground beef. Add in taco seasoning and water according to taco pkg. directions.
  5. Spread out the ground beef on top of your refried beans.
  6. Spread the salsa out on top of the ground beef.
  7. Spread out whole bag of cheddar cheese on top of beef.

To Bake Immediately: Bake at 350 for 10 minutes covered with aluminum foil. Then bake for 10 minutes uncovered until cheese is melted.

To Freeze for later: Cover with a couple layers of plastic wrap and foil, and freeze. On cooking day, thaw first, (remove any plastic wrap!), then bake at 350: 10 minutes covered with foil and 10 minutes uncovered until cheese is melted.

Add globs of sour cream on top of dip - or you can have people add this to their own plates. Scoop out big spoonfuls of the meal (be sure to get all of the layers!), and use your taco chips to dip.

You can also add chopped tomatoes, onions, or shredded lettuce to make taco salads. You could scoop up the mixture into taco shells for a fancy taco as well.

December Meal-Creamy Bow~Tie Pasta with Chicken by Becca

Creamy Bow~Tie Pasta with Chicken by Becca


3 cups (8 oz.) Farfalle (bow-tie pasta) uncooked

4 cups broccoli florets

3 Tbs. Kraft Roasted Red Pepper Italian with Parmesan Dressing

6 small boneless skinless chicken breast halves

1 tsp. minced garlic ( I bought it in the tiny jar.)

2 cups tomato-basil spaghetti sauce

4 oz. (1/2 of 8 oz. pkg.) Philadelphia Cream Cheese

1/4 cup Kraft Grated Parmesan Cheese


Boil pasta and broccoli about 5 minutes. Drain completely and transfer to freezer bag. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 minutes. Turn chicken over, continue cooking 4 to 5 minutes or until chicken is cooked through. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2-3 minutes or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Transfer chicken to a separate freezer bag. Freeze both.

Serving Day:

Thaw completely. Throw pasta and broccoli into hot water to heat back up. Taste for desired tenderness. Reheat sauce and chicken in a non-stick skillet. Remove chicken and keep warm. Add sauce to pasta, mix well. Transfer to bowls. Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.


Ericka's December Meal - Chicken Taco Soup

1 lb boneless, skinless chicken breast
1 can petite diced tomatoes, undrained
3 cans black beans, undrained
1 envelope or 3 Tbsp ranch dressing mix
1 envelope taco seasoning

Mix together and cook in crock pot for 4hrs on high or 8hrs on low. Shred chicken when done.

Serve with sour cream and cheese.

Ericka's October Meal - Navajo Tacos

3 cups cooked chicken
1 15oz can refried beans
1/4 cup water
2 cups chicken broth
1/3 cup flour
1/2 cup butter
1 4oz can chopped green chilies
1 10oz can tomatoes with chilies
1 pkg flour tortillas
2 cups shredded cheddar cheese

Shred chicken, set aside. Heat refried beans and mix 1/4 cup water to make spreadable, set aside. In saucepan combine chicken broth and flour. Add butter, green chilies and tomatoes with chilies. Heat until butter is melted and continue cooking until sauce is thick and bubbly. In greased foil *pan make the following layers: torn tortilla, refried beans, cheese, chicken and sauce. Repeat layers using remainder of all ingredients. Cover with heavy foil and freeze.

To serve: Thaw. Bake 1 hour at 350. Top with cheese. Serve with lettuce, sour cream and salsa.
*Makes 1 9x13 pan or 2 9x9 pans.

Recipe from Dinner is Ready by Deanna Buxton

Tuesday, December 7, 2010

Julie's December Meal: Shephard's Pie

1 lb ground beef
1can tomato soup
1 can of corn, drained
1can of beans, drained
1/4 cup catchup
salt, pepper, garlic powder to taste
5-6 potatoes cooked and mashed
grated cheddar cheese

Brown beef.  Drain and add soup, corn, beans, catchup, salt, pepper and garlic powder.  Spread out on bottom of 9X13.  Spread mashed potatoes over top and top with grated cheddar.  Bake 350 covered 20-30 minutes till bubbly.

If Freezing
Assemble but do not bake.  Cover with plastic and tinfoil and freeze.  Take out of freezer night before and let completely thaw.  Remove plastic.  Bake at 350 30-40 till bubbly.

Julie's November Meal: Beef and Broccoli

1-2 lbs of thin sliced beef cut into bite sized pieces
3 cups of broccoli
1 small onion
1-2 cups of sliced mushrooms
2 pkg of Sunbird brand Beef and Broccoli seasoning mix (found in the oriental section)
soy sauce and water according to seasoning mix directions. (You can use 1pkg, but I like my stir-fry Saucy!)

Cook beef until almost done; remove from pan.  In beef drippings cook onion, mushrooms, broccoli (add last)  until tender.  Return beef to pan.  Mix seasoning, water and soy sauce together and add to beef and veggie skillet.  Heat on medium until sauce is thickened.  Serve over rice.

If Freezing
Assemble stir-fry and sauce together.Put into ziplock freezer bag. Thaw and heat before serving.

Julie's October Meal: Chicken and Broccoli Casserole

Cover bottom of 9X13 pan with cooked broccoli.
Put a layer of cooked, cubed chicken on top of broccoli (about 4-5 breasts)

Combine 2 cans cream of chic soup with 3/4 cup of mayo, 1 tsp lemon juice and 1/2 tsp curry powder
Pour over chicken.  Sprinkle with grated cheddar cheese

Bake covered @ 350 for 35 minutes

Assemble, but do not bake.  Cover with plastic and tinfoil.  When ready to use, remove plastic and thaw completely before serving.

Julie's September Meal: Maui Meatballs

1 1/2 lb lean ground beef
2/3c quick rolled oats
1/3 c finely chopped onion (I use dried food storage kind)
1 egg, lightly beaten (I sometimes use 2 if it is not sticking together)
Salt and pepper to taste


2TBSP cornstarch
1/2c firmly packed Brown Sugar
1 can pineapple chunks, drain and reserve juice
1/3c vinegar
1TBSP soy sauce
1/3 cup chopped green pepper

Mix beef, oats, onion, egg, salt and pepper. Shape into walnut-sized balls.  Place on broiler tray and bake at 350 until cooked through (about 15 minutes).

Mix cornstarch and sugar in skillet or pot.  Stir in reserved pineapple syrup, vinegar, and soy sauce until smooth.  Cook over medium heat stirring constantly, until sauce thickens. Add green pepper and simmer till tender. If too thick add more pineapple juice or water.  Add meatballs, pineapple,and serve over rice or egg noodles. 

If Freezing
Assemble meatballs and flash freeze on cookie sheet.  When frozen put in freezer bag.  Thaw before use and cook as explained above.  Freeze sauce in individual bag.

Sarah's December Meal - Cheezy Mostaccioli

1 pkg (16 oz) mostaccioli, cook to package directions
1 1/2 lbs ground beef, browned
1 jar (24 oz) spaghetti sauce
1 can (11oz) condensed cheddar cheese soup
1/2 green pepper, chopped
1 tsp minced garlic
1 tsp pepper
1 tsp italian seasoning
2 cups shredded mozzarella cheese

Cook pasta, drain.  Brown ground beef with garlic, pour off drippings, stir in spaghetti sauce, soup, green pepper, pepper and italian seasonings.  Combine pasta, sauce and cheese.  Ladle into freezer bags to freeze or place in 9x13 pan, sprinkle additional cheese on top, and bake for 40 minutes.

Sarah's October Meal - Manicotti with Cheese

 14 pieces of manicotti, uncooked
1 3/4 cup (15 oz container) ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 egg, slightly beaten
2 T chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
3 cups spaghetti sauce (home-made or from the jar)
1 cup water

Stir together cheese, egg, parsley, salt and pepper; spoon into uncooked pasta tubes.  (you could freeze now)  Spread a thin layer of spaghetti sauce on bottom of 9x13 pan.  Arrange filled pasta in single layer over sauce.  Mix remaining sauce with water and boil and pour over pasta.  Or just put your remaining sauce over the pasta and pour 1 cup of hot water around the edges of your pan of pasta.(I usually use this method, quicker!!!)  Cover with foil and bake at 450 for about 1 hour.  You can check it 45 min into the cooking and can remove foil if it is getting done.

Sarah's September Meal - Baked Pasta and Lemon Chicken

4 cups cooked spaghetti (i used curly pasta)
1 1/2 lbs cooked chicken, diced
1/2 cup fresh parsley, chopped
2 1/2 tsp minced garlic
2 tsp grated lemon zest
1 1/2 tsp dried marjoram
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (if I make it again I'd add less, it was too spicy for some of my wimpy kids!)
1 cup chicken broth
1/4 cup olive oil
2 T. lemon juice

In large bowl, combine the ingredients and stir.  Transfer to  freezer bags or place in baking dish, and cover with foil.  Cook in 350 oven for 20-25 minutes or until chicken is heated.

Sarah's August Meal - California Citrus Chicken

1/4 cup apple cider vinegar
1/2 cup orange juice frozen concentrate
1 cup water
1/2 tsp. dry yellow mustard
1/4 tsp tarragon seasoning
1/2 tsp salt
2 T. honey
1 1/2 T. cornstarch
1 T. orange rind
6 cups cooked chicken pieces
1 cup green pepper, diced
1/4 cup red pepper, diced
4 T green onion, chopped
1 cup mandarin oranges sections
parsley to taste

Stir sauce ingredients together.  Stir orange sections, chicken chunks and veggies into sauce.  Bag and freeze.
When thawed, place in baking dish, cover and cook for 30 minutes at 350.  To serve, remove from oven and garnish with parsley and grated orange rind.  Serve over rice.

I got this out of 'Too Busy to Cook . . .' by Lori Rogers and Chris Humpherys

Monday, December 6, 2010

Claudine's December Meal: Beef and Rice Balls

1 lb. hamburger
1/2 cup raw rice
1 tsp. salt
1/2 tsp. celery salt
1 Tbsp. finely chopped onion
1 clove garlic, finely chopped
1 can (46 oz.) tomato juice
1-1/2 tsp. cinnamon
3 Tbsp. Worchestershire sauce
6 Tbsp. sugar
12 whole cloves

Combine rice, hamburger, onion, salt, celery salt, and garlic. Form into balls about 1-1/2 inches in diameter. Heat tomato juice, cloves, cinnamon, sugar and Worchestershire sauce in a skillet. Drop in meatballs. Cover tightly. Simmer 50 minutes.

Claudine's November Meal: Taco Lasagna

1 lb. ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) Mexican diced tomatoes, undrained
6 flour tortillas
1 can (16 oz.) refried beans
3 cups (12 oz.) shredded Mexican cheese blend

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the black beans and tomatoes. Simmer, uncovered, for 10 minutes.

Place two tortillas in a greased 13X9 baking dish. Sprewadk with half of the refried beans and half of the beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350 degrees for 25-30 minutes or until heated through and cheese is melted.

Claudine's October Meal: White Chili

3 medium onions, chopped
2 garlic cloves, minced
1 Tbsp. olive or vegetable oil
2- 12.5 oz. cans of chicken, drained
2 cans (15 0z. each) white kidney beans, rinsed and drained
1 can (15 oz.) garbanzo beans, rinsed and drained
2 cups chicken broth
1 can (4 oz.) chopped green chillies
2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. chili powder

In a skillet, saute the onions and garlic in oil until tender. Transfer to a slow cooker. Add the chicken, beans, broth, green chillies, cumin, oregano, salt and chili powder; stir well. Cover and cook on low for 6-7 hour or until bubbly. Serve over corh chips; top with cheese and sour cream.

Claudine's September Meal: Tater Tot Casserole

1 lb. hamburger
1 pint green beans, drained
1 10-oz. can cream of mushroom soup
1 medium onion, chopped
1 pdg. (2 lbs.) tater tits
10 oz. milk

Brown hamburger with onion, drain. Layer on bottom of a 13X9X2 pan. Layer green beans nest, then tater tots. Combine soup and milk together and pour over top. Bake at 350 degrees for 1 hour.

Tuesday, November 30, 2010

December Meeting

December exchange will be Wednesday, December 8th, 6pm at Susan Buttars home.  Please be prompt! Also, when you have a minute please post your recipes from the past 3 months, as well has this month's recipe along with any cooking instructions.