White Bean Chili

September 26, 2011

2 Cups cooked chicken cubed or shredded – Merica seasons her baked chicken with garlic salt, pepper and onion

2 15 oz cans of Northern White beans, drained and rinsed

1 medium onion, chopped

1 8 oz can of diced green chiles

1 tsp oregano

4 tsp chopped cilantro

4 stalks of celery diced

2 cloves of garlic minced

3 cups of chicken broth

salt and pepper to taste

Put everything in a large pot and bring to a gentle boil and simmer for 20 minutes to an hour. Garnish with tortilla chips, sour cream and shredded monterey jack cheese. Maybe some avocado? Why not!


I’m going to make this chili today times four and separate into ziplock bags. On the day of the swap I will buy the garnishes to maintain freshness.


Tortellini Stew

September 20, 2011

1 lbs Sweet Italian sausage
1 28 oz can of crushed tomatoes with basil, garlic and oregano (Italian blend)
1 9 oz package of frozen cut green beans
1/2 yellow onion, chopped
1 tsp Italian seasoning
1 package (9 oz) refrigerated cheese tortellini
1 tablespoon chopped fresh oregano
1 cup beef broth (I put the entire can in to make it more soupy)

Crumble sausages into slow cooker and stir together with tomatoes, green beans, 
onion and Italian seasoning. Cover and cook for 3 hours on high or 6 hours on low. 
When 20 minutes remain, stir in tortellini, oregano and beef broth. Continue cooking. 
Serve immediately.

I brought this pre made (with the tortellinis in a bag to put in just before serving) 
to frozen dinner swap with frozen Bridgeford bread dough and materials for caramel apples. 

This was the perfect fall meal for me!

from allrecipes.com

1/2 cup canned coconut milk

1 1/2 tsp ground coriander

1 tsp yellow curry sauce

1/2 tsp chili oil

1 lbs skinless boneless chicken breast halves cut into strips

1 t/l fresh cilantro

1 tbl chopped peanuts

1 tbl sesame oil

1 tbl soy sauce

1 tbl brown sugar

2 cloves garlic

2 tsp lime

12 wooden skewers soaked in water

In a zip lock back  stir together all ingredients except for the fresh cilantro and peanuts. Add chicken strips and put into fridge to marinate or into the freezer. When ready to cook, place onto soaked skewers and grill until cooked through. If cooking under a broiler cook for four minutes on both sides or until there are nice crispy edges and meat is cooked through.

Thai Peanut Sauce

1 1/2 cups peanut butter

1/2 cup coconut milk

3 tbl water

3 tbl fresh lime juice

3 tbl soy sauce

1 tbl fish sauce

1 tbl hot sauce

1 tbl minced ginger root

3 cloves minced garlic

1/4 cup chopped fresh cilantro

In a bowl, mix peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger and garlic. Mix in cilantro just before serving.

Coconut Rice

1 (14 oz) can coconut milk

1 1/4 cup water

1 tsp sugar

1 pinch salt

1 1/2 cups uncooked jasmine rice

In a saucepan, combine coconut mild, water, sugar and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over MEDIUM heat  and simmer 12 – 18 minutes until rice is tender.

Lainie’s Creamy Chicken Noodle Soup

Serves 12


12 c. water

10 chicken bouillon cubes

4 chicken breasts

-Boil until chicken is cooked through.


-Take chicken out of broth and chop.

-Boil 8-10 oz. egg noodles in a separate pot.


-While noodles are cooking, put the following into the broth:

3-4 carrots, peeled and sliced

3-4 celery stalks

1 med. onion, chopped fine

-Cook until veggies are soft.



1 c. milk

3 cans cream of chicken soup

-then add back in the chopped chicken and noodles.

-Add salt and pepper to taste.

-Simmer for 15-20 min.


I love this served with cheddar biscuits.




Thaw soup overnight in refrigerator. Boil ½ bag of egg noodles. While noodles are cooking, heat up soup until hot.  Add egg noodles and simmer for 15-20 min. Add salt and pepper to taste.

This blog will be dedicated to the recipes of the food we swap every other Friday.  You too can start a Frozen Dinner Swap Group and eat great family style meals during the week.  

 Step 1: Find 4 friends or neighbors who have families in similar size to yours.

Step 2: Pick a regular day to do your swap. We do every other Friday.

Step 3: Find a book at the library on frozen meals to get you started on what freezes well and what doesn’t. Casseroles freeze really well and so do things that marinade.

Step 4: Go to Costco and buy a lot of gallon size freezer bags and quart freezer bags, and a lot of aluminum foil.  Having the aluminum disposable casserole dishes around is good too.

Step 5: Make 4 -5 meals at once. This can take a long time but you can choose a time that is good for you.

Step 6: Find a side dish or dessert that matches up with your meal. Frozen bread, vegetables or ice cream sandwiches are fun.

Step 7: Swap till you drop! 

These dinners are also excellent things to premake your friend who is having a baby so she can have a week’s worth of dinners as close as her freezer. Or, if you are bringing in dinner to someone for RS these are very handy!

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June 25, 2008

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