October Swap Details--Updated!

October swap details below. We are going to be making the swap on Thursday, October 14th. Josie's House. The categories for October are....

Beef: Suzanne

Beef with Pasta: JoNell

Soup: Melanie

Chicken: Elisha

Chicken with Pasta: Josie

Breakfast: Elizabeth

Other: Casey S.

Grill: Chastity

Please note: In light of some of us not being able to admit that we're in a new season (fall!), we've only changed the grill category to soup once this month. Next month we will have no choice but to admit that we are definitely heading into the cooler seasons and soup will be appropriate once again! So grill, grill, grill while you can still stand to be outside--cause we know it's headed this way. (sorry, Chastity! :) )

Teriyaki Chicken Legs and Thighs

-Chicken legs and thighs
-1/2 cup soy sauce
-2 tbsp. honey
-2 tsp. grated fresh ginger or 1/2 tsp. ground ginger
-1 clove garlic minced

Grill chicken until no longer pink! You can garnish it with green onions, if you like. :)

Chicken Lelani

From the cookbook: Don't Panic-Dinner's in the Freezer (p. 90)

Ingredients:

4 large chicken breasts, cooked

2 cans cream of celery soup

2 cups evaporated milk

2 cups minced celery

2 tsp minced onion

1/2 tsp Worcestershire sauce

1 cup blanched, slivered almonds

2 cups Chinese Chow Mein Noodles (crunchy)

Preparation Instructions:

Cut chicken into bite size pieces.

Blend soup & milk together then add celery, onions, Worcestershire sauce, & 3/4 cup of almonds. Stir together.

Layer Chinese noodles & chicken alternately in a baking dish. Pour sauce over layers. make a ring around the top of casserole with remainder of almonds. Freeze

Serving Day:

Thaw completely. Bake at 350 degrees for 45 minutes. Serve with white rice, pineapple, or anything else you like with a yummy Polynesian meal.

Pepsi Pot Roast

Ingredients:
(1) 2-3 lb. roast
(1) pkg of dry onion soup/dip mix
(2) cans of cream of mushroom soup
(16oz) of regular or diet Coke/Pepsi/generic cola

Assembly/Cooking/Freezing Directions:
Mix soup/dip mix, both cans of soup, and cola together in a large mixing bowl. Place roast in slow cooker/crock pot and pour soup mixture over top. Cover and cook on high 6 hours till it is falling apart. Then cool completely and place roast and its gravy into freezer bag, label and freeze.

Serving Directions:
Thaw completely and re-heat. It is already fully cooked so just reheat in microwave, oven, or even back in the slow cooker (this might be best to keep from drying out). Serve with mashed potatoes, veggies, and/or a salad. Or you can easily shred the beef for sandwiches.

Salsa Rosa Burgers

This is a recipe that I got from e-mealz (LOVE it!) and decided to adapt to freezer cooking methods. We ate it for dinner last week and the family declared it a Gold Record, immediately. The burgers are grill or broil ready and then you add a little pizazz to the top--making them absolutely delish and low carb (which is an experiment in our neck of the woods).

Salsa Rosa Burgers

Burgers:

1-2 lbs ground beef

1 t garlic salt

¼ c parmesan cheese, per lb of meat

Snack Size Bag:

Pesto

Sandwich Size Bag:

1 can petite diced tomatoes, drained

2 t olive oil

2 t Italian seasonings

1 t minced garlic

6-Mozzarella cheese slices (I used Provolone)

For the freezer:

Mix ground beef, parmesean cheese and garlic salt together well. Form into 6 patties. Place in zip-loc for freezing.

Cooking Day:

Thaw burgers. Heat oven to 350 (if broiling!). Grill, broil or fry to desired doneness, turning

once to preserve juice and flavor! To make Salsa Rosa (already prepared in sandwich bag): Mix drained tomatoes, olive oil, garlic, dash of salt and Italian seasonings.

Spread pesto (snack size bag) on top of patty; cover with mozzarella slices. Melt under broiler. Top with 2 T salsa. Serve over lettuce leaves.