This should also fall into the Do NOT Freeze category. I’ll start tagging the recipes so they’ll be easier to find…

In honor of the 2008 Olympics…

2-3 Chicken Breasts, cubed – I cheat sometimes and buy the already cooked strips at Costco–Heaven!
1 can of Mandarin Oranges
Toasted slivered almonds and sesame seeds
Wontons–I buy mine and fry them in oil at my house.
Cha-Cha Ching Chinese Salad dressing–my favorite
Romaine Lettuce

1. Fry the Wontons
2. Cook the chicken and dice it
3. Put all the ingrediants into the fridge for a few hours to get them nice and cold–only for best results.
4. Toss and enjoy!


 Taken from


  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 2 (4 ounce) cans diced green chiles
  • 5 pitted green olives
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons fresh lime juice
  • 1 (8 ounce) package cream cheese
  • 1 (8 ounce) package shredded Monterey Jack cheese
  • 1/2 (1 ounce) package taco seasoning
  • 1 pound shredded cooked chicken meat
  • 8 (10 inch) flour tortillas
  • 1/2 cup vegetable oil
  • 1 (8 ounce) package shredded sharp Cheddar cheese
  • 1 cup chopped green onion
  • 1 (8 ounce) container sour cream


  1. Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
  2. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
  4. To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.
Ok so, Merica provided us with a freezer bag and a fridge bag. In the freezer bag was the chimichangas pre rolled and in another bag was the sauce. But she also gave us cheese, sour cream and some stove top mexican rice to go with this. Thanks Merica!

Sometimes on the day of the swap, one gal will make something to be consumed that night or very soon because it cannot be frozen. Last week, Emily made a fantastic Chinese Chicken Salad that made me very happy.  Please email the recipe Emily!

But this week I made Regular old Chicken Salad to be stuffed inside garden fresh tomatoes. I really play this recipe by ear, but here goes.

For 2 families or 1 party here are the portions:

3 lbs boiled chicked diced into 1/2″ or smaller pieces. I used my hands and pulled when chicken cooled.

3 stalks of celery diced

(1) 3.8oz can of Sliced black Olives – drained

1 LARGE pickle or 2 mediums quartered lengthwise and then diced

1 Bag of Oven Roasted Sliced Almonds. (Found in the salad section of the grocery store)

1 Tablespoon Lemon Juice

Lots of Mayonaise

Season to taste with the following seasonings: Minced Onion, Garlic Salt, Ground Black Pepper and Cayenne Pepper. (I just love the Cayenne – it leaves a great punch at the end) So like at least 3 shakes of that puppy.

OK so I’m overly generous with the mayo. I keep adding in mayo till it looks heart attack worthy. But you can ease off of that and start with 1 cup and then add incrementally till it looks like your type of chicken salad.

I doubled this batch to make enough for 4 families and provided store bought tomatoes (but your garden tomatoes would be so much better!) As well as Croissant rolls for kids and leftovers, 4 ear of corn for each family, and Sliced orange wedges!

I had it tonight and loved it myself. Good job me.

Stuffed Bell Peppers

July 29, 2008

Blatantly stolen from Julie Cooks! but she got it from Fix, Freeze, Feast

Make this when you are cooking for an army! This made far more than 5 families worth. I feel very ward partyish about this recipe.

5 lbs ground beef

2 cups diced onion

1/4 cup minced garlic

4 cups frozen corn

6 cups cooked rice (I think this would taste even better if you cooked the rice in chicken broth)

4 15oz cans of tomato sauce – or 8 cups

1 Cup Taco Seasoning (Cheapest and best to get the large container from Costco – but silly me I bought 6 seasoning packs and measured it)

ON Cooking day, you’ll also need for each entree;

6 Bell Peppers (per family)

1 Cup shredded Mexican Cheese (Per family)

I think I also sent sour cream and the Salsa! bagged salad.

Brown beef, onion and garlic in large stockpot over medium heat until beef is fully cooked. Drain, Stir in corn, rice, tomato sauce and taco seasoning. Divide into freezer bags, remove air and seal.


On Cooking Day:

Thaw one bag (or use straight from the pan) Preheat oven to 350. Prepare peppers for stuffing, wash, cut off tops and seed. Fell each with meat mixture. Sprinkle with cheese. Place on greased rimmed baking sheet and bake for 35 minutes or until filling is hot.


Buy 2 lbs fresh chicken breast per family. Cut into huge chunks. Pour 1/2 bottle of Bernsteins Italian dressing in freezer bag with chicken. Store other half in a ziplock baggie for Fridge pack.

Fridge Pack

Cut large chunks of: Red onion, Green Bell Pepper and fresh pineapple enough for 5 families. Place in separate ziplock baggies.

Buy at least (3) containers of fresh mushrooms and divide equally into 5 ziplock bags.

Supply Kabob sticks and Near East brand rice Pilaf.

To serve, defrost chicken and skewer meat, veggies onto kabob sticks. Place in 9×13 pan and pour remainder of defrosted marinade over kabobs. Set in fridge for 20 minutes. Grill.

This is my favorite summer meal. The rice takes as long or longer than kabobs so start it first.



Prep Time: 20 MinutesCook Time: 2 Hours Ready In: 2 Hours 20 MinutesYields: 6 servings“Easy but tasty tomato sauce with big meatballs cooks in just about two hours.” 


1 pound lean ground beef

1 cup fresh bread crumbs

1 tablespoon dried parsley

1 tablespoon grated Parmesan cheese

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder

1 egg, beaten 


3/4 cup chopped onion

5 cloves garlic, minced

1/4 cup olive oil

2 (28 ounce) cans whole peeled tomatoes

2 teaspoons salt

1 teaspoon white sugar

1 bay leaf

1 (6 ounce) can tomato paste

3/4 teaspoon dried basil

1/2 teaspoon ground black pepper 


1.In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls.


2.  In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs. (Freeze in gallon Freezer bag)

Defrost, bring to a boil and then simmer for 30 minutes. Serve with pasta.

Serves 6-8

1 Tbsp vegetable oil1

½ pounds ground beef

1 medium onion, minced

1 medium jalapeno chile, seeds and ribs removed, chile minced


2 Tbsp chili powder

4 medium garlic cloves, minced (about 4 tsp)

1 Tbsp tomato paste

1 Tbsp minced fresh oregano leaves, or 1 tsp dried

1 tsp ground cumin

¼ tsp cayenne pepper

1 (28 oz.) can diced tomatoes1 (15.5 oz) can black beans, rinsed and drained1

½ c. frozen corn (do not thaw)

8 oz. Monterey Jack cheese, shredded,

about 2 cups¼ c. minced fresh cilantro leaves

4 tsp. juice from 2 limes

ground black pepper to taste

1 recipe Homemade Cornbread Topping (recipe follows) OR substitute 2 (6.5-8.5 oz) packages of cornbread mix Top with sour cream, fresh lime slices, and fresh cilantro—it’s FABULOUS! Directions:

  1. Heat the oil and add beef and cook until no longer pink, about 5 minutes. Stir in the onion, jalapeno, 1 tsp salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in the chili powder, garlic, tomato paste, oregano, cumin, and cayenne and cook until fragrant, about 30 seconds.
  2. Stir in the diced tomatoes with their juices, scraping up any browned bits. Off the heat, stir in the black beans, corn, cheese, cilantro, and lime juice and season with salt and pepper to taste.
  3. Transfer beef to a 13 x 9 pan (or divide into two 8 x 8 pans to freeze one). Spread cornmeal topping evenly over filling, pushing it to the edges of the baking dish.
  4. To store: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for 1 month.
  5. To serve: Preheat oven to 375 degrees. Unwrap the dish. If refrigerated or fresh, bake, uncovered until the filling is bubbly and the crust is baked through and golden, 50-60 minutes for 9 x 13 pan; 30 minutes for 8 x 8 pan.

If frozen, unwrap dish and let casserole sit at room temp for 30 minutes while oven preheats. Then cover tightly with foil and bake for 30 min. (20 min for 8 x 8 pan). Remove foil and bake until the filling is bubbly and crust is baked through and golden, 50-60 min longer (40-45 min. for 8 x 8 pan). Make sure you bake until the crust is golden brown and baked through! It’s SO yummy when you do! I froze two 8 x 8 pans full and we LOVED this!

Homemade Cornbread Topping (its DELICIOUS) Makes enough to top one 9 x 13 inch tamale pie

1 ½ c unbleached all-purpose flour

1 c. yellow cornmeal

6 Tbsp sugar

2 tsp baking powder

¾ tsp salt

¼ tsp baking soda

1 c. buttermilk

8 Tbsp (1 stick) unsalted butter, melted and cooled

2 large eggs Directions:

  1. Whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda together in a large bowl.
  2. In a separate bowl, whisk the buttermilk, butter and eggs together. Stir the buttermilk mixture into the flour mixture until uniform. Used as directed.