September Swap Details--Switching the Order!

**Swap: 9/9/10 at Suzanne's House 10:00 a.m. Email Suzanne if you need directions. See you then! :)

We decided to split up the two Grill/Soup Categories in the rotation so that no one has to make this category two months in a row. We still need a host for this month, if you'd like to host, please Email to let me know! We'll see you on the 9th of September at 10...somewhere! :)

Beef: JoNell

Beef with Pasta: Melanie

Grill: Elisha

Chicken: Josie

Chicken with Pasta:Elizabeth

Breakfast: Casey S.

Other: Chastity

Grill: Suzanne

Taco Filled Shells

Josie's recipe this month....

Ingredients:
1 lb ground beef
Taco seasoning
4 oz. cream cheese
12 jumbo pasta shells
1/4 c. butter melted
1/2 c. salsa
1/2 c. taco sauce
1/2 c. shredded cheddar
1/2 c. shredded Monterey Jack cheese


Directions:
Cook beef and drain. Add taco seasoning. Add cream cheese. Cook and stir 5 minutes until melted. Chill for 1 hour.
Cook shells and drain. Toss with butter. Fill with chilled meat mixture. Mix salsa and taco sauce into pan.

Cooking Day:
Thaw and bake covered at 350 degrees for 40 minutes. Then uncover, add cheese and bake 15 minutes more.

*I used salsa only, no taco sauce and only cheddar cheese.

Enjoy!

Caribbean Jerk Chicken-SUPER EASY :)

1 bottle of Kroger Caribbean Jerk Marinade

6 chicken breasts

Cooking directions:

Thaw in fridge overnight. Choice of cooking method--grill, stove top or oven..up to you!
Enjoy!

Cordon Bleu Roll

* The original recipe can be found at http://www.food.com/recipe/cordon-bleu-roll-oamc-123101

Ingredients:

1 egg, beaten lightly

1 onion, finely chopped

2 tsp chicken bouillon powder

1/2 cup milk

1/2 cup fine breadcrumbs

1 pinch of salt

1 pinch of pepper

1 1/2 lbs lean ground chicken

(Kroger only had 8 lbs of ground chicken when I purchased my ingredients, so I mixed in 4 lbs ground turkey to make up the difference)

6 slices swiss cheese

6 slices ham

To Prepare:

In a large bowl, combine all ingredients except swiss cheese and ham. Mix well.

Lay out a piece of plastic wrap and then spread meat mixture into a rectangle approx. 8x10 inches.

On top of rectangle, lay out slices of swiss cheese

Spread slices of ham on top of cheese.

Starting with the short side of the rectangle, roll up.

Press ends together and wrap in plastic wrap then place in freezer bag for freezing.

On Serving Day:

Let roll thaw completely.

Lay on a baking sheet, seam side down

Bake at 350 degrees for 60-75 minutes, until roll is golden brown and chicken is cooked through.

Teriyaki Burgers

Teriyaki Sauce

1/2 cup soy sauce
2 t. vegetable oil
1/2 cup sugar
1 sm minced garlic cloves
1 1/2 T. Red Wine Vinegar
1/4 t. ground ginger

2 T. Teriyaki Sauce
1 pound lean ground beef

Mix 2T.teriyaki sauce into ground beef; form four patties. Freeze patties in a gallon freezer bag. Grill or fry meat to desired pinkness.

The original recipe is from a Once-A-Month cookbook. In that recipe, you use the Teriyaki Sauce as marinade for chicken, saving out two Tablespoons of sauce for burgers and pouring the rest over chicken in a gallon bag.. This recipe stretched for 11 pounds of ground chuck.

August Swap Details

This month we'll meet at Elisha's house at 10 a.m. for the swap. Email if you need directions! See you then!

Beef: Melanie

Beef with Pasta: Josie

Chicken: Elizabeth

Chicken with Pasta: Casey S.

Breakfast: Chastity

Other: Suzanne

Grill: Elisha

Grill: JoNell