December Swap Details

Our December swap will be held on Dec. 10th at 10:00 a.m. at Suzanne's house. Welcome to our newest member, Misty! Glad to have you! This month you will be cooking 8 meals--and the category assignments are:

Beef: Melanie
Beef w/Pasta: Josie
Chicken: Elizabeth
Chicken w/pasta: Elisha
Soup: Misty
Breakfast: Laura J.
Other: Suzanne
Soup: Jo Nell

Laura's Chicken and Pasta

Cooking instructions...thaw and warm on stove thinning a little with chicken broth if needed. That's it. Easy Peezy Chicken Pleasy! :)

Cheese-lover's Pasta Roll-ups

-1 egg, beaten
-1 container (15 oz.) Ricotta cheese
-2 cups three cheese blend
-4 green onions, chopped
-1 tbsp. Italian seasoning
-1 jar (26 oz.) spaghetti sauce
-16 lasagna noodles, cooked
-1/4 cup Parmesan cheese

Heat oven to 375 degrees. Mix first 5 ingredients until well blended. Spread 1/2 cup spaghetti sauce onto bottom of 13 x 9 inch baking dish. Spread each noodle with 3 tbsp. cheese mixture; roll up. Place, seam-sides down in dish. Top with remaining sauce and Parmesan; cover. Bake 40 to 50 minutes or until heated through, uncovering the last 10 minutes.

From freezer: Thaw overnight in refrigerator. Bake, covered, 1 hour 5 minutes or until heated through, uncovering the last 10 minutes.

Melanie's Chicken, Corn, and Rice Soup

-1 qt. cooked chicken, diced (4 chicken breasts)
-1 qt. chicken broth
-1 medium onion
-1/2 cup celery or celery leaves, chopped
-1 qt. corn, fresh or frozen
-1 and 1/2 cups brown rice
-1 qt. water
-1 tbsp. salt
-pepper to taste
-1/4 cup parsley, chopped, optional

Cook together until tender. Serve.

Quiche in a Bag

-1 cup cooked meat, diced or browned
-3/4 cup vegetable, blanched, thawed
-1 cup cheddar cheese
-1/4 cup onion
-1 and 3/4 cups milk
-4 eggs
-1/8 tsp. tabasco sauce
-1/2 cup flour
-2 tsp. baking powder

Combine meat, vegetable, cheese, and onion. Place this mixture in a gallon Ziploc bag. With a mixer or blender, combine milk, eggs, tabasco sauce, flour, and baking powder. Mix well and pour into the bag with the meat/vegetable mixture. Seal bag and freeze.

To serve, thaw completely. Shake bag well and pour into a spray treated or greased deep dish pie plate or quiche pan. Sprinkle with paprika if desired.

Bake at 350 degrees for 35 to 45 minutes until lightly browned on top and well set in center. Cool about 5 minutes before serving.

**I wanted a crust because I like crust, so be careful not to overfill your pie plate. Also, I'm wondering if this may take a few minutes longer to bake because of the crust?? Sorry. I'm experimenting again!

Italian Chicken Replay!

I had chicken this month (well, I got it by default, really, but hey, I did it!) and decided to go for E-A-S-Y since my husband and oldest son were going to be doing the prep-work.
They repeated the Italian chicken from this post....hope it's good. This is a standby favorite that is hard to beat.
Enjoy!

November Swap Details

This month's swap will be held at Melanie's house at 10 a.m. on November 12, 2009.

Our category assignment's this month are:

Beef: Josie
Beef w/Pasta: Elizabeth
Chicken: Elisha
Chicken w/pasta: Laura J.
Breakfast: Suzanne
Other: Jo Nell
Soup: Melanie

Please note that there are only SEVEN this month!! If you have any friends who've expressed interest in joining our group, I think we have openings! :)

Laura's Mom's Chicken

In the crock pot--
put chicken in and pour the sauce over. Cook on low all day (or high for 3 hours). Serve over rice and top with almonds.

Or in oven--
Put chicken and sauce in 9x13 baker and cover with foil. Bake at 350 for 90 minutes. Serve over rice and top with almonds.

Enjoy!!