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Saturday, February 6, 2010

Whole Wheat Stromboli

submitted by Kate

1 Trader Joe's Whole Wheat pizza dough
1 pkg sliced provolone or 2 cups of shredded mozzerella
2 T of grated parmesan for topping
Italian Seasoning to taste
Olive Oil for top
Choice of fillings: pineapple, green pepper, onion, pepperoni, ham, bacon, ground beef, etc.
Roll dough out onto greased jelly roll pan. (if freezing, lay out foil and parchment paper instead) Fill with cheese and fillings, sprinkle with seasoning.
Fold dough over the long way and seal the ends and top, flip over so you have one long "loaf". Brush top with olive oil and sprinkle with parmesan and spices.
Bake 350 degrees for 20-25 minutes til you can see that crust has browned slightly and is no longer "doughy".

Beefy Rice Casserole

submitted by Brooke

1 lb. ground beef
1 c. rice
1 (10 3/4 oz.) can cream of chicken soup
1/4 c. celery
1/4 c. green pepper
1/4 c. onion (optional)
1/2 tsp. black pepper and salt
1/2 c. mild Cheddar cheese

Brown ground beef with salt and pepper. Cook rice. Saute celery, green pepper, onion. Preheat oven 350-375 degrees. In medium baking dish, combine all ingredients. Mix well. Bake 30-35 minutes

Chicken Packets

submitted by Whitney

Ingredients for Cooking Day:
  • 2 cups cooked chopped chicken
  • 1 -3 oz. packet cream cheese
  • 1 Tbsp. chopped chives
  • 2 Tbsp. milk
  • salt to taste

Ingredients for Serving Day:

  • 1/2 c. crushed seasoned croutons (I have substituted bread crumbs)
  • 2 -8oz. package refrigerated crescent rolls.
  • 1/4 cup melted margarine.

Directions for Cooking Day: Mix chicken, cream cheese, chives, milk and salt. Freeze in freezer bag.

Directions for Serving Day: Thaw chicken mixture. Preheat oven to 350 degrees. Unroll rolls. Make rectangles instead of triangles by sealing the perforations. Place 1/4 c. filling on top of each piece of roll. Fold over and seal. Dip packet in melted butter and roll in crushed croutons. Bake 20 minutes until golden brown.

Almond Stuffed Pork Chops

submitted by Jamie
(the recipe serves 4)

1/2 cup chicken broth
1/4 cup uncooked quick-cooking brown rice
2 tablespoons finely chopped dried apricots
2 tablespoons slivered almonds, toasted
3/4 tablespoon dried marjoram leaves
2 tablespoons chopped fresh parsley
4 pork loin chops, about 1 inch thick
1/4 c apricot preserves

Mix broth, rice, apricots, almonds and marjoram in a 1 1/2 quart sauce pan. Heat to boiling; reduce heat to low;Cover and simmer about 10 minutes or until rice is tender. Stir in parsley.

Cut a 3 inch pocket into each pork chop, cutting from fat side to almost bone. Spoon about 2 tablespoons of the rice mixture into each pocket. Secure pockets with toothpicks.

Set oven control to broil. Place pork on rack in broiler pan. Broil with tops 5 to 6 inches from the heat for 10 minutes; tuen. Broil 10-15 minutes longer for medium doneness.

To reheat from the freezer, bake at 375 for about 1 hour. Heat the preserves and brush over the pork just before serving.

Pollo Fajitas

submitted by Michelle


  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon chili powder
  • 1 clove garlic, minced
  • 1 dash hot pepper sauce
  • 1 boneless, skinless chicken cut into strips
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 1 yellow squash, sliced
  • 1 zuchini, sliced
  • 1/2 lime, juiced
If picked, let me know if you would like corn or flour tortillas


  1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
  2. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and veggies, and saute another 3 minutes. Remove from heat, and sprinkle with lime juice.