March....In like a lion, out like a lamb? Only time will tell! We'll be swapping on Thursday, March 10th at 10 a.m. at The Gathering Place. Can't wait to see you all there!
Category Assignments:
Beef: ElishaBeef with Pasta: Josie
Soup: Elizabeth
Chicken: Casey
Chicken with Pasta: Chastity
Breakfast: Suzanne
Other: Marti
Soup/Crock Pot: Melanie
Group of friends who swap meals once a month to take home to the freezer.
Saturday, February 19, 2011
Thursday, February 10, 2011
Taco Filled Shells, Take 2!
I heard that this was yummy when Josie made it a few months ago, but didn't get to have it with my family. I decided to give it another whirl. You can view Josie's original post here.
I used Mexican blend cheese, and salsa only (like Josie did). I also used reduced fat cream cheese in an effort to reduce the fat content a little.
To serve:
Thaw, remove foil, bag of cheese, and plastic wrap. Recover with foil and bake at 350 degrees for 40 minutes. Uncover, top with cheese and bake for an additional 15 minutes.
Enjoy!
Tuesday, February 1, 2011
Hot Beef Hoagie's with Dipping Sauce
This recipe is adapted from Fix-It and Forget-It Recipes for Entertaining.
Cooking Day Directions:
Put the chuck roast, bag of spices, 1 c. of water in crockpot. Cover and cook on low 8-10 hours. Drain the broth but save for dipping sauce. Shred the meat. Serve on Hoagie Buns provided and dipping sauce.
Ingredients:
3 lb. beef chuck roast
1 lg. onion chopped
1/4 c. vinegar
2 t. minced garlic
1 t. salt
1 t. pepper
Cooking Day Directions:
Put the chuck roast, bag of spices, 1 c. of water in crockpot. Cover and cook on low 8-10 hours. Drain the broth but save for dipping sauce. Shred the meat. Serve on Hoagie Buns provided and dipping sauce.
Ingredients:
3 lb. beef chuck roast
1 lg. onion chopped
1/4 c. vinegar
2 t. minced garlic
1 t. salt
1 t. pepper
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