Running Late

Hey Ladies! I had to teach my music classes today, so it doesn't look like I'll have my meal done by 11am tomorrow morning. This is my plan, I will come to Shauna's house to pick my meals up at 11am. Then I will have to come by everyones houses tomorrow night. Let me know if you have plans and won't be home and I can make another trip to your house. Thanks and sorry!

London Broil with Parmesan & Basil Orzo

The main dish is a marinated london broil. The directions are simple--broil the meat! The cooking time will vary with how rare/well done you like your meat. It could take as little as 15 minutes on each side or up to 25 minutes on each side. You can also throw the meat on the grill if you like. Let the meat sit for 5 minutes after cooking to let the juices redistribute and then slice diagonally into 1/2 inches slices across the grain for the most tender results.

London Broil
2 lemons
1 c. soy sauce
2 cloves garlic
1 T. ginger
London broil roast (at least 2 inches thick)
Meat tenderizer

Slice and squeeze the lemons into a container for marinating. Add the soy sauce, garlic, and ginger. Sprinkle the meat with tenderizer and then add to the marinade. Marinade 3-4 hours or overnight (best!).

I also made an easy side everyone. You will want to keep the bag for this in the fridge until you use it. The directions are in the ward cookbook (Orzo with Parmsan and Basil) but I will put them here too. Melt butter in heavy skillet over medium-high heat (you will have to provide the butter!). Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. When the orzo is done, remove from heat and mix in the smaller bag (Parmesan cheese, basil, salt, and pepper). You may have to add additional salt/pepper depeding on your taste. We love this side!

Orzo with Parmesan and Basil
2 T. butter
1 c. uncooked orzo pasta
1 (14.5 ounce) can chicken broth
1/2 c. grated Parmesan cheese
1/4 c. chopped fresh basil or 1 t. dried basil
salt and pepper to taste

Beef Potstickers

I thought I would go oriental for my meal. This is one of my family's favorites. I will give you a bag of the frozen uncooked pot stickers. Thaw them through, but don't let them get too warm, the meat is raw inside. When you are ready to cook, put a little oil in the bottom of a skillet (electric skillets work great too) then layer them in the bottom of the pan. Cook them on medium heat and once they are browned on the one side flip them to brown on the other. Then remove them from the pan on a paper towel and then use a paper towel to wipe out any remaining oil. Fill the pan with maybe 1/2 inch water and put the pot stickers back in. You need to cover them with the lid and let them steam. They will become "noodle-like" then they are ready to take out. I will be give you the dipping sauce that we love to use. It is mainly soy sauce, so if you or your kids don't like it, you can always use teriyaki or even sweet and sour sauce. As far as sides go, I will be giving you each a simple oriental rice mix that you can whip up. I hope you love them as much as we do.

Chicken Divan

I will have to drop my dinners by on Tuesday night because I have to go out of town unexpectantly...here is my recipe and Shauna, let me know if tomorrow evening is good to drop off the frozen dinners...thanks

Chicken Divan

1. Arrange in 8x8 inch pan ½-1 packages of frozen broccoli, chopped.
2. Add 4 cups cubed chicken (or turkey) – leftovers, canned okay too.
3. Combine:
2 cans cream of mushroom or chicken soup
1 cup mayonnaise
½ tsp. of curry powder
Pour over chicken.
4. Sprinkle with 1 cup grated cheddar (or cheddar/jack) cheese.
5. Sprinkle with paprika.
6. Wrap pan with foil & label with serving day directions.

I will give you this ready to thaw and heat up in the oven as directed below...Also some rice that you can cook if you choose.

Serving Day:
Thaw completely. Bake (covered) in 350˚F oven for 45 minutes. Remove foil for the last 15 minutes. Suggestion: Serve over cooked rice (you choose the type!).

Chicken and Biscuits

This month I am doing Chicken and Biscuits. The chicken mixture has cheese and soup and peas and carrots in it. You will just need to warm it up and add milk to thin it out. For the biscuits I am giving you a Make A Mix recipe from Shauna Browns mom. You just have to add water. The recipe is below. You dump the soup mixture on top of the biscuits. And when you get your freezer bag I spelled biscuits wrong on the bags. Sorry! See you soon!

Chicken and Biscuits

1 (10.75-ounce) can cream of chicken ¾ cup evaporated milk
5 slices American cheese 1 (10-ounce) frozen peas and carrots
3 cups cooked, chopped chicken 1 (7.5-ounce) can refrigerated biscuit dough

Combine soup, milk and cheese. Cook gently until cheese melts. Remove from heat. Stir in peas and carrots and chicken. Allow to cool. (Do not add biscuits.) Place in freezer bag. Label and freeze.
6 servings

To Serve: Thaw. Heat until hot and bubbly. Serve over biscuits.



Biscuit Recipe
3 cups QUICK MIX ¾ milk or water

Preheat oven to 450 . Grease a baking sheet. Combine QUICK MIX and milk or water in a medium bowl. Stir until just blended. Drop dough by tablespoonfuls onto prepared baking sheet. Bake 10 to 12 minutes, until golden brown. Makes 12 large drop biscuits.

Costa Vida Sweet Pork

If you like Costa Vida, you'll like this! This is the dinner we served at the "Mother's Who Know" Enrichment. I'll give you the pork and tortillas from Food City. You'll can serve it like Costa Vida: heated tortilla, sweet pork meat (heated in a sauce pan), black beans drained and heated, cilantro lime rice, romaine lettuce (cleaned and chopped), pico de guillo (you can buy it or use salsa), crushed tortilla chips over the top, ranch dressing, with guacamole and sour cream on the side. Or you can make a burrito, taco, flauta (Amy has a good recipe in the ward cook book that has the directions. I used the directions and used my left over meat. It was a great way to use up the meat!), etc. I will also give you the recipe for the ranch dressing. Look in your e-mails for the recipes!

No recipes yet!

OK ladies...I know you are all busy with summer and school is about to start, so I won't call any of you slackers yet. But, I think it would be really great to get all of your recipes! So, in what ever form it is easiest to give me, e-mail me, mail it to me, etc. I will put them into a word document that we can all have a keep forever!!! So when you get a second, send your recipes my way! Thanks!!!