I am hoping to get back into this in the coming months.  With me being on bed rest my family will be making the meals, but we will all benefit from it.  I do not want to purchase a bunch of frozen meals from the store as they are not all that healthy.  A few times a month is fine but several times a week is too much.  Please let me know if you are interested.  At this time I am limiting it to 5 families.   

Caesar Chicken Casserole

2 lbs cooked chicken breasts, cut into 1/2" to 1" pieces
1/2 cup red bell pepper, chopped
1/2 cup green onions, chopped
1/3 cup light creamy caesar dressing
1/2 cup chicken broth
1 1/2 cups Mozzarella cheese, grated
1 12-oz package tubed pasta (such as penne or macaroni), cooked and drained
1/4 cup croutons

Combine all ingredients but croutons, mixing well, in a 2 quart baking dish. Allow to cool and freeze.

From freezer: Thaw casserole. Top with crushed croutons and bake in 350F preheated oven for 30 minutes or until topping is browned and casserole is bubbly.

Starting Back Up

After our long break we are starting our dinner group again.  We will be switching in October- no date set as of yet.  Please email krista if you are interested in participating or would like more information!!

Quiche in a Bag

Krista's February Meal

1 Cup cooked meat -- diced or browned (for one of them I did ham and the other I did sausage)
3/4 Cup vegetable -- blanched, thawed (I put red pepper in both~for one I did broccoli and the other I did corn)
1 Cup Cheddar cheese
1/4 Cup onion -- diced
1 3/4 Cups Milk
4 eggs
1/2 Cup flour (whole wheat works fine)
2 Teaspoons 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 label 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

White Chicken Enchiladas

1 1/2 lbs chicken, cooked and shredded
1 large can of green enchilada sauce
2 cans of cream of chicken soup
1 oz package cream cheese
8 oz mushrooms, sauteed
1 onion, sauteed
20 flour tortillas
shredded cheese
1 green pepper diced and sauteed (optional)

In a saucepan, pour enchilada sauce and cans of soup, heat through.  Meanwhile, place cream cheese in microwavable bowl and microwave on 30% heat for 3 minutes until softened.  Stir.  Add to the saucepan.  Whisk until the sauce is creamy.  Add mushrooms and onions (and peppers) to the saucepan.   Heat through.  Remove from heat.  Lay out tortilla and put about 1 oz of chicken on tortilla.  Add about 1/8 cup of sauce.  Add 1 Tbl cheese.  Roll tortilla up.  Repeat with all of the tortillas. 

To cook: Grease baking dish, place filled tortillas, seam side down, into dish.  Pour extra sauce over the top and sprinkle cheese over.  Bake for about 40 minutes until bubbly at 350.  Enjoy!

Quiche in a Bag Recipe

This is the directions.
However, I one a a half times the recipe, so you will need to use a larger pan and maybe cook it for a few minutes more.

1. To serve, thaw completely. Shake bag well and pour into a spray-treated or greased deep dish pie plate or quiche pan.

2. Bake at 350º for 35-45 minutes, until lightly browned on top and well set in the center.

Eileen's June Meal

Honey Barbecued Ribs

2 lbs. Country style pork ribs
1/2 tsp. garlic salt
1/2 tsp. pepper
1 Cup. Ketchup
1/2 Cup. Brown Sugar
1/2 Cup. Honey
1/4 Cup. Spicy Brown Mustard
2 Tbs. Worcestershire Sauce
11/2 tsp. liquid smoke

Thaw ribs. Place country style pork ribs in the bottom of a large crock pot. Cover and cook on high for 3 hours. Drain, reduce heat to low. In a bowl combine remaining ingredients. Mix well. Pour over ribs in crock pot. Cover and cook on low for 2 hours.