September Meals?

Hello out there ... is anybody listening?! :)

It has been so long since we have been in touch with each other! Does anyone want to start exchanging meals again? I figured it might be a good time since we are about to start a new month. Or, if you are all burned out or too busy, I understand. Comment on this post and let us all know where you are at. I really miss you all!

Pot Roast and Make Ahead Mashed Potatoes

Hey girls! This month I decided to do a pot roast. Thaw it overnight and then stick it in the crock pot for 8hours or so. I put the onion soup mix over it and then a little water maybe 1/4cup. Then the potatoes you can just thaw and put in a dish and bake at 350 for like 30-45 minutes. They are really yummy without anything extra. When roast is done it should just shred very nicely. Enjoy!!!

Chicken Enchilada Casserole

Hello my friends. As many of you know, I grew up deep in the heart of Texas where authentic Mexican food is found everywhere. My family does not appreciate the authenticity of enchiladas so I have to make them "Gringo" style. Each of you will get a 9X13 pan of Enchiladas but they are made with Flour tortillas. I know in the past we have had problems with the foil pans, but I remember Marianne made enchiladas and they cooked up fine for me. So just thaw the casserole out and put it in a 350 degree oven for 20-25 minutes, just till the cheese is melted and it is heated all the way through. here is the recipe...

1 package of 8 regular size tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 can green chilies
1 (small) bunch of green onions (half of a large bunch from Walmart :)
Chicken...(either half of a whole chicken or a couple of large chicken breasts....cooked)
Cheese
Black olives (optional...my family doesn't like them)

Mix soups, chilies, diced green onions. Spread a little of the mixture in the bottom of 9x13 inch pan. Then add diced chicken to the mixture. Spread generous amount of mixture on each tortilla roll them up and put them in the pan. I cut the curved ends off so they fit horizontally across the short side of the pan (confusing?) I can usually get eight in there if I squish them in. I usually have left over mixture that i spread on top of tortillas and then cover in cheese and olives if you want. Cook at 350 for 20-25 minutes till heated throught. Yummy with a cold crisp salad, corn or even steamed brocolli.

See I told you there is nothing authentic about this recipe. I just try and keep my family happy. Usually most kids like this meal, even the real picky ones. I think I am the only one with picky eaters!!!

Beef Chalupas

Thaw and reaheat chalupa mix (you may have to add a little water when reheating). Beans are very tender so try not to "mush" it when stiring. Serve on a tortilla like a soft taco or burrito, garnishing with cheese, lettuce, tomatoes, sour cream, salsa or whatever you prefer. I made this recipe very mild for the kids so you may want to add a little "kick" if you prefer spicy flavors.


CHALUPAS (Amy Jensen's recipe from May 2008 Enrichment)
4 pound roast (she used pork then but I used beef this time)
3 cups dry beans (I used Navy but you can use any kind)
2 cloves garlic
2 Tbs. chili powder
1 Tbs. cumin
1 tsp. oregano
1 small can green chilies
1 Tbs. salt

Place all ingredients (including dry beans, no soaking required) in a crockpot. Cover with water and cook for 6 + hours on low. Shred meat and return to crock pot for a short while longer. Serves a small army!

Italian Sausage & Basil Pasta Bake

Cook pasta according to package directions. Thaw and heat sauce. Then mix together, put in a casserole dish and cover with mozzarella cheese. Place under broiler just long enough for cheese to brown. About 5 - 10 mins. (watch it carefully so it doesn't burn) Serve with garlic bread and veggies or salad. I hope your family loves it!!

Sauce:

2 T. Olive oil
1 lb. Italian Sausage
6 - 8 Basil Leaves (chopped to a fine shred)
1 26 oz. Jar Marinara Sauce (I used Classico or you can use homeade)
1/4 C. Water
1 tsp. salt
1/2 tsp. pepper
pinch of sugar

Brown sausage in olive oil. Mix in all remaining ingredients and let simmer for at least 15 mins.

Homemade Macaroni & Cheese

Hopefully this is one that your kids will enjoy! My sister's family loves this recipe and I've made it once before. I just made my portion and it worked!!! I would recommend thawing overnight in the refrigerator or putting it out the morning of until it is thawed out.

2 1/2 c. elbow macaroni
1/3 c. margarine
1/2 c. onion
1 1/2 t. salt
1/2 t. pepper
1/3 c. flour
3 c. milk
2 c. grated cheddar cheese

Cook macaroni for 10 minutes or until tender. Preheat oven to 375. In medium saucepan, melt margarine. Add onions, salt and pepper. Saute onions until tender. Blend in flour. Stir in milk slowly and bring mixture to a boil. Stir in cheese. Heat until cheese is melted. Add macaroni. Spoon into ungreased 2 qt. casserole dish or 9x13 pan. Top with bread crumbs. Bake uncovered 25-30 minutes.

I'll be giving you the sauce already made, so you'll have to thaw the sauce and mix it with the cooked macaroni, put it in a pan, sprinkle the bread crumbs on top, then bake as directed. Enjoy!

Mediterranean Chicken

This might be a little out of the comfort zone for some people (I'm thinking Jared!) but I think if people give it a try they will love it! It is basically a red pasta sauce with a bunch of veggies and chicken. You will notice in the recipe below that you usually add the artichoke hearts at the end but I just put them in now for convenience sake. Just transfer the contents of the bag to an 9x13 pan, bake at 350--30 minutes with foil then 30 minutes without foil. You will want to sprinkle it with Parm cheese before serving. Sorry in this heat that you will have to use your ovens for this one!

MEDITERRANEAN CHICKEN
Cut up chicken breasts
½ pound mushrooms, sliced
3 green onions, chopped
2 cloves garlic, minced
2 tablespoons olive oil
8-ounce can tomato sauce
6-ounce can tomato paste
¾ cup apple juice
½ cup black olives, sliced
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
¼ teaspoon pepper
6-ounce jar marinated artichoke hearts, drained
2 tablespoons Parmesan cheese, grated
Pasta of your choice

Cut chicken breasts into large pieces and place in a large baking dish. Combine the ingredients beginning with the mushrooms through the pepper for the sauce. Spoon the sauce over the chicken and cover with foil. Bake at 350 degrees for 30 minutes. Remove the foil and bake an additional 30 minutes. Remove from oven and arrange the artichoke hearts around the chicken and sprinkle with cheese. Cover with foil and let sit for 5 minutes. Serve over pasta.