October Exchange

Next Meeting:
Thursday, October 15th
4:45pm @ Kimmi's


Brenda:
*Lasagna
*Tomato Chix
*Turkey Bacon Chix

Nakole:
*Garlic Marinated Pork Chop
*Crispy Chix & Rice
*Turkey Meatloaf

Kimmi:
*Taco Soup
*Beefy 3-Cheese Enchiladas
*Breakfast Burritos

October Exchange

Next Meeting: Tuesday, September 30th @ 5:30 SHARP  

Meet at the Frog in Syracuse.

Look at your calendars, we would like to choose a regular meeting time for each month.  Try to find two hours on your calendar each month that we could have these meetings.  More importantly, why do the other dates not work?  Are you coaching a game?  Are you taking a class? Are you hosting a party? ...

If you have any questions about this, contact me.  

Thanks!

Kimberly  =) 

Manicotti w/ Meat Sauce

stay tuned for recipe

October Exchange

Recipes were evaluated for last month and new recipes decided for October. We revisited the topic of making healthier meals, choosing lowfat options when available, and using ONLY boneless, skinless chicken boobies and lean ground beef.
HAPPY COOKING!!

October meals:
Brenda: Chicken & Broccoli Bake & Taco Soup
Kimberly: Chicken Parisienne & Southwest Beef Stew
Nakole: Chicken Stir Fry & Beef Stir Fry
Christie: Manicotti w/ Meat Sauce & Chicken with Raspberry Sauce

NEXT MEETING: SEPTEMBER 30 5:30PM SHARP @ the FROG (no kids please)

Chicken with Raspberry Sauce

Serves: 6

Ingredients:
1/2 c. rasp. preserves (fruit only type)
1/2 c. frzn pineapple juice concentrate, thawed
1/2 c. soy sauce
2 T. rice wine vinegar
1/2 t. chili powder
1/2 t. curry powder
1/2 t. garlic powder
1/4 c. fresh rasp. mashed
6 bnls-sknls chix breasts

Procedure:
Combine preserves, juice, soy sauce, vinegar, spices & mashed rasp. Place rasp. mixture together with chix breast in a tin. Freeze.

Reheating Instructions:
Thaw. Bake at 350 for 30-40 minutes. Garnish with fresh 1/4 c. raspberries. Serve with white rice.

Chicken Parisienne

8 Servings

Ingredients
*8 boneless skinless chicken breasts
*salt & pepper to taste
*paprika to taste

*poultry seasoning
*1 c. dry white wine (Oliver Soft White)
*1 (10.75 oz) cans condensed cream of mushroom soup
*1 (4.5 oz) cans sliced mushrooms, drained
*1 cup sour cream
*1/4 cup all-purpose flour


Directions
1. Sprinkle chicken breasts lightly with salt, pepper, paprika & poultry seasoning to taste. Place in slow cooker.
2. In a mixing bowl, combine wine, soup & mushrooms.
3. In another bowl, mix together sour cream and flour.
4. Stir together the sour cream mixture and the wine mixture.
5. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
6. Cover and cook on LOW for 6 to 8 hours.

7.  Serve over noodles.

SouthWest Beef Stew

8 servings

2 pounds lean ground beef
1½ cups chopped onions
1 can (28 oz) diced tomatoes, undrained
1 package (16 oz) frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
1 cup picante sauce
¾ cup water
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon garlic powder
½ teaspoon pepper
½ cup shredded cheddar cheese

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Garnish with cheese.

Reheating Instructions: Defrost in refrigerator for 24 – 48 hours. Heat on the stove over medium heat until it is warmed through. Sprinkle with cheese. Serve with cornbread.

Chicken Broccoli Rice Bake

20 lbs Chicken Breast (cooked and cut)
10 pkgs Chicken Flavored Rice Mix
10 pkgs frozen Broccoli
6 lbs shredded Cheddar Cheese
20 cans Cream of Chicken Soup
3 (32 oz) jars Mayonnaise
approx 1/4 c. Lemon Juice
2/3 c. Curry Powder (optional)
2 1/2 c. Milk

Spread slightly undercooked rice in the bottom of baking dish. Mix sauce ingredients together (soup, mayo, lemon juice, curry powder and milk). Spread 1/3 of sauce over rice. Layer the broccoli and spread 1/3 of the sauce on top. Evenly spread chicken on top of the sauce and add remaining sauce on top. Top w/ cheese. Freeze.

Serving Day Instructions: Thaw completely and bake at 375 for 45-55 minutes. Before baking top with crushed crackers and a dab of butter.

Taco Soup

10 lbs cooked Ground Beef
10 cans Corn
10- 4.5 oz cans Green Chilies
10 cans Diced Tomatoes w/ Chilies
10 cans Diced Tomatoes
10 cans Pinto Beans
10 cans Navy Beans
10 cans Red Beans
10 pkgs HiddenValley Ranch
10 pkgs Taco Seasoning
30 cups Water
Add all ingredients and simmer. Cool, then place in freezer bags and freeze flat.

Serving Day Instructions: Thaw and put in crock pot on low for 8 hours or high for 3 hours. This soup tastes better the longer it simmers! Serve with tortilla chips and cheese.

Curry Beef Stir-Fry

Cook time - 30 min -reheat
Servings - 8

INGREDIENTS
1 tablespoon and 1 teaspoon cornstarch
1 tablespoon and 1 teaspoon reduced-sodium soy sauce
1/2 cup cold water, divided
2 tablespoons and 2 teaspoons vegetable oil, divided
1-1/4 pounds boneless sirloin steak, cut into thin strips
1-1/3 garlic clove, minced
1/8 teaspoon ground ginger
1-1/3 small onion, cut into wedges
1-1/3 cups sliced celery
1-1/3 medium green pepper, cut into 1-inch pieces
4 Roma tomatoes, cut into wedges

SAUCE:
1 tablespoon and 1 teaspoon cornstarch
2/3 cup cold water
1/4 cup ketchup
1 tablespoon and 1 teaspoon reduced-sodium soy sauce
1-1/4 teaspoons curry powder

Serve over Hot cooked white or fried rice

Stir-Fry Chicken/Broccoli w/ Orange Sauce

Cook time - 30 min - reheat
Servings - 8

INGREDIENTS
1 tablespoon and 1 teaspoon sesame oil
1 tablespoon and 1 teaspoon canola oil
6 cups broccoli florets, bite-size
4 Lg Chicken Breast sliced or cubed
1 Lg sweet onion
1 Lg or 2 Sm red or yellow bell pepper sliced
2 cups sliced or chopped water chestnuts, drained
2 cups orange juice
1/4 cup cornstarch
1/4 cup light soy sauce

Serve over white or freid rice