Its hot in the kitchen

I told everyone it gets hot in the kitchen, so wear a bikini...
You know what they say:
If you can't take the heat, stay out of the kitchen.
Or at least wear a bikini.
Connie Milligan cracked us up.
Awesome.
OH, and we had a good time and made some yummy meals, too.

Tonite's recipies

Chicken pot pie
Chicken Enchaladas
Chicken Salad Sammies
Meatloaf
Beef Stroganoff
Cheesearoni Beef Casserole
Lettuce Wraps


MEATLOAF
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear
SUGGESTED SIDE: green beans, mac and cheese, mashed potatoes, corn

CHICKEN POT PIE
1 (2 to 3 pound) whole chicken
2 (9 inch) deep dish frozen pie crusts, thawed
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) package frozen mixed veggies, thawed
2 cups water, or as needed
1 teaspoon chicken bouillon granules
DIRECTIONS
In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
Preheat oven to 400 degrees F (200 degrees C).
Open can soup and pour into a small saucepan. Add frozen veggies, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy
SUGGESTED SIDE fresh fruit salad, lettuce salad

CHICKEN SALAD
1/2 cup reduced fat miracle whip/your fave salad dressing
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper or to taste
· 3 cups diced, cooked chicken breast meat
· 2-3 ribs finely chopped celery
1/2 cup chopped green onions
1 1/2 cups halved green grapes
DIRECTIONS
In a medium bowl, whisk together the dressing, onion powder, garlic powder, pepper.
In a large bowl, toss together the chicken, celery, green onions, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.
SUGGESTED SIDE: French fries baked in oven, soup, mac and cheese, pretzels,


CHICKEN ENCHALADAS
(8 ounce) package fat free cream cheese
1 cup salsa (or more)
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese
OPTIONAL-chopped green chiles, black olives
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream
SUGGESTED SIDE: Rice, salad, tortilla chips and dip


BEEF STROGANOFF

1 (12 ounce) package egg noodles, cooked and drained
6 ounces fresh mushrooms, sliced or canned mushrooms
1 onion, chopped
1/4 cup butter
2 pounds lean ground beef
4 tablespoons all-purpose flour
2 cups beef broth or beef boullion powder
1 cup sour cream
salt and black pepper to taste
DIRECTIONS
Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.

CHEESEARONI BEEF CASSEROLE

1 lb. ground beef

1 can whole tomatoes, regular size, can be diced

3/4 tsp. garlic salt

1 1/2 tsp. chili powder

1/2 tsp. basil

3 c. Mozzarella cheese, shredded

1 c. macaroni, uncooked

1/2 c. onion, minced

1 small can tomato paste

1/2 tsp. leaf oregano

3 tbsp. brown sugar

1 c. cottage cheese

6 tbsp. Parmesan cheese, grated
In a saucepan or deep skillet brown beef and onion. Add tomatoes, paste, garlic salt, oregano, basil, chili powder, and brown sugar. Simmer for 30 minutes until sauce is thick. Cook macaroni or spaghetti, drain and rinse. Toss macaroni with cottage cheese, spread in bottom of shallow three quart casserole dish. Sprinkle with Mozzarella cheese and top with sauce. Sprinkle with Parmesan cheese. Bake at 325 degrees for 45 minutes and serve. You can freeze this casserole, just cover with Saran Wrap and freeze. When ready to cook, unwrap and bake at 325 degrees for 10 minutes. Serve.

LETTUCE WRAPS
1 ½ lb ground beef
1 can water chestnuts, diced, (small can like tuna size)
2 carrots shredded
Bean sprouts (1 1/2 cup or regular size can)
Green onion (1/2 bunch)
Minced garlic (2T)
Ginger (3T)
Plum sauce (3-4 T or to taste...you can get this in ethnic food aisle at Kroger)
Sesame seed oil (2 T)

1 head of lettuce or large lettuce leaves

Combine all ingredients and cook until done. Reheat beef mixture when ready to eat, add beef mixture to leaf lettuce, roll and eat!
Great with side of rice or ramen noodles.

Shopping/pack list for Tuesday March 24

SHOPPING/GROCERY LIST FOR FFTS

MEAT
INGREDIENT
QUANTITY

GROUND BEEF
6 LBS

CHICKEN*
6.5 LBS

NOTE*
ALL CHICKEN IS BREAST. IF YOU PREFER TO USE THE WHOLE CHICKEN LISTED IN 1 RECIPE THEN THE QUANTITY WILL BE: 3 LBS WHOLE CHICKEN/3.5 LBS CHICKEN BREAST. CHICKEN BREAST MEASUREMENTS ARE APPROXIMATE.

DAIRY
MILK
¾ C

EGGS
2

FF CREAM CHEESE
8 oz

SHREDDED COLBY-JACK
2 C

BUTTER
¼ C

SOUR CREAM
1 C

SHREDDED MOZZARELLA
3 C

COTTAGE CHEESE
1 C

GRATED PARMESEAN
6 TBSP

BREAD
CRACKER CRUMBS
¾ C

DEEP DISH PIE CRUSTS
2

FLOUR TORTILLAS
6

EGG NOODLES
1 PKG

MACARONI NOODLES
1 C

FLOUR
4 TBSP

CAN GOODS
FF CREAM CHICKEN SOUP
1 CAN

PINTO BEANS
1 CAN

GREEN CHILIES*
1 CAN

BLACK OLIVES*
1 CAN

MUSHROOMS**
6 OZ

BEEF BROTH
2 C

WATER CHESTNUTS
1 CAN

WHOLE TOMATOES
1 CAN

TOMATO PASTE
1 CAN

* OPTIONAL
**OMIT IF YOU ARE USING FRESH MUSHROOMS

FRUITS & VEGGIES
ONIONS
3-4 SMALL

FROZEN MIXED VEGGIES
1 10 OZ PKG

FRESH MUSHROOMS*
6 OZ

CELERY
2-3 RIBS

GREEN ONION
1 CUP (APPROX 1 BUNCH)

GREEN GRAPES HALVED
1 ½ C

CARROTS
2 SHREDDED

BEAN SPROUTS
1 SMALL CONTAINER

LARGE LETTUCE LEAVES
1 HEAD

*OMIT IF USING CANNED MUSHROOMS

CONDIMENTS & SPICES
BROWN SUGAR
½ C + 3 TBSP
KETCHUP
½ C
CHICKEN BOUILLION
1 TSP
SALSA
1 C
LIGHT MAYO
½ C
PLUM SAUCE
UNSPECIFIED
SESAME SEED OIL
UNSPECIFIED
SALT

PEPPER

GINGER

GARLIC POWDER

MINCED GARLIC

CHILI POWDER

BASIL

OREGANO

CONTAINERS & EXTRAS
MEASURING SPOONS
LABELED W/ YOUR NAME
MEASURING CUPS
LABELED W/ YOUR NAME
7 CONTAINERS
FOR THE DISHES MADE
ALUMINUM FOIL
TO COVER DISHES

Wow! The Thursday March 5th FFTS filled up FAST! Praise God! We will have much fun and at the same time relieve the stress level at dinner and know that our families are eating healthier :) Yeah! At this time I do not have plans for another March FFTS, but am looking at a date in April. If you want to be put on a waiting list for March, just call or email. Here is my updated info rita.culkin@gmail.com or 841-1951. Rita C

A note from Rita C.

While it is my intention to offer "lighter" dishes, they may not always be Weight Watchers. All but 2 of these are WW recipes. The other 2 have been altered with healthy substitutions. As Jodi has stated, if you don't like a particular dish you can either omit it or make it anyway and give it away. You can also substitute meats. Example: if you don't like tuna, use chicken or ham. These recipes are just guidelines for you and you are free to add or subtract ingredients based on your families "taste buds".

Things to keep in mind:

It's hot in the kitchen!
Don't stress! A can of soup or cheese can fix almost anything :)
It's hot in the kitchen!
Jodi's right! Bring zip lock gallon sized bags.
It's hot in the kitchen!
Have fun!
It's hot in the kitchen!
And, if you think you've messed everything up (but you won't, I promise) then just serve M&M's and soda for dinner. They won't complain :)

The Menu:

Diet Coke Sloppy Joes (WW)
Sweet & Spicy Diet Coke BBQ Chicken Nuggets (WW)
Meatloaf (WW)
Tater Tot Casserole
Layered Mexican Chicken (WW)
Tuna Noodle Casserole (WW)
Chicken & Broccoli Alfredo

The Shopping List:

3 1/2 lbs ground beef (cook 2 lbs prior to coming if you can)
4 lbs chicken breast
2 cans of tuna in water

2 onions
1 bag of tater tots (you will need 72 or there abouts)
16 oz bag (2 C) of frozen broccoli
1 pkg of fresh mushrooms (omit if using canned)

2 eggs
2 TBSP light butter
1/2 C FF/1% or skim milk
1/2 C grated parmesean
2 C reduced fat monterey jack (regular will just increase point values)
2 C reduced fat mexican cheese (regular will just increase point values)
5 C (40 oz) FF sour cream (light version will just increase the point value)

2 15 oz. cans black beans
1 8 oz. can green chilies (or 2 4 oz. cans)
1 C salsa (your choice of heat)
1 10 oz. can FF cream of chicken soup
1 10 oz. cans FF cream of mushroom soup
2 cans of diet coke (any brand will do)

2 C ketchup
1/4 C hot sauce
2 TBSP vinegar
1 TBSP worcestershire sauce
4 tsp dijon mustard (or your favorite kind)
1/2 FF mayo

1/2 quick oats
1 1/2 TBSP flour
1/2 pound box of spaghetti or fettucini noodles (or any other kind)
1 pkg egg noodles
12 corn tortillas

2 TBSP + 2 tsp parsley
1 TBSP brown sugar
2 tsp salt
2 1/4 pepper
1 tsp garlic powder
2 tsp cumin
cooking spray

The Recipes:

Diet Coke Sloppy Joes

6 servings
3 WW points per serving (without a bun)

1 lb ground beef cooked
1 medium onion
1 1/2 TBSP flour
1 C diet coke
2/3 C ketchup
2 TBSP vinegar
1 TBSP worcestershire sauce
2 tsp dijon mustard

Mix, heat for 30 min. and serve

Carry home in a zip baggy or container of choice

Sweet & Spicy Diet Coke BBQ Chicken Nuggets

4 Servings
4 WW points

1 lb. cooked & cubed (nugget sized) chicken breast
1/2 C ketchup
1 C diet coke
1/4 C hot sauce
1 tsp salt
1 tsp pepper
1 tsp garlic powder

Mix all ingredients except chicken in a pan and heat til sauce thickens. Add chicken.

Carry home in a zip lock baggy or container of your choice

Meatloaf

6 Servings (2 slices each)
5 WW points

1 1/2 ground beef uncooked
3/4 C ketchup
1/4 onion chopped
2 TBSP parsely
1 TBSP brown sugar
1/4 tsp salt
1/4 tsp pepper
1 large egg white
1 large whole egg
1/2 C quick oats
cooking spray

Combine 1/2 ketchup, onion, parsley, brown sugar, salt, pepper and eggs in large bowl. Add meat & oats. Mix thoroughly. Place into a 8x4 loaf pan coated with cooking spray. Put remainder of ketchup on loaf and bake @ 350* for 1 hour & 10 min or until done.


Tater Tot Casserole

Not a WW recipe but at 12 servings comes out to about 4.5 points per serving

72 tater tots
1 lb ground beef cooked
1 can FF cream of chicken soup
1 can FF cream of mushroom soup
3/4 reduced fat monterey jack cheese (or your favorite)

Spray 9x13 pan. Mix together soup & beef. Arrange tater tots in single layer. Spoon soup/beef mixture of the top. Sprinkle with cheese. Bake @ 350* for 30 minutes.

Layered Mexican Chicken

INVITE GUESTS WITH THIS DISH OR SPLIT INTO TWO SMALLER PANS FOR 2 DISHES. ENJOY ONE NOW, ONE LATER. OR GIVE ONE AWAY!

12 Servings
6 WW points

2 lbs. cooked and shredded chicken
2 15 0z cans black beans
3 C FF sour cream
2 C reduced fat mexican cheese
8 oz green chilies
2 tsp cumin
1/2 tsp pepper
12 medium corn tortillas cut into strips
1 C salsa

Add to chicken, beans, sour cream, 1 C cheese, green chilies, cumin and pepper. Mix well. Arrange 1/2 tortillas on bottom of a lasagna pan that has been sprayed. Overlap pieces to cover surface. Top with 1/2 chicken mixture. Repeat. Top with remaining cheese. Bake at 350* until bubbly and cheese is melted about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Tuna Noodle Casserole

8 Servings
6 WW points

12 oz egg noodles, cooked
2 cans tuna in water
2 cans or 1 pkg fresh mushrooms
1 cup frozen broccoli (or veggie of choice)
2 C FF sour cream
1/2 C FF mayo
2 tsp dijon mustard
2 tsp parsley
1/2 tsp salt
1/4 tsp pepper
1/2 C reduced fat monterey jack cheese

Mix all ingredients except cheese in a large bowl. Transfer to a 4 quart casserole dish. Top with cheese and bake @ 350* until top is golden. About 30 minutes.

Chicken & Broccoli Alfredo

This is not a WW recipe and points have not been calculated. But we all have to splurge once in a while. We could always go walking with Jodi :)

Serves 4

1/2 pound package of spaghetti or fettucini noodles
1 C frozen broccoli
2 TBSP light butter
1 lb cooked & cubed chicken breast
1 10 oz can FF cream of mushroom soup
1/2 C milk
1/2 C grated parmesean
1/4 tsp pepper

Cook noodles, drain and mix in butter. In a large skillet add all remaining ingredients. Stir until well blended and heat until hot & bubbly. Serve with additional parmesean cheese if desired.

Carry home in a zip lock baggy or container of your choice.

Well, that's about it. I shop at Aldi's ALOT and know that most of these ingredients are there and will save you tons of money! The remainder of items not found I usually get at Kroger (gotta get them gas saver points) and usually always buy the Kroger brand. Splurge on the ground chuck. I buy the large Kroger roll for 11.50. It's 5 pounds and that makes it $2.30 a lb. Worth it to not see your meat floating in grease. You know the kind that clogs arteries. I buy frozen chicken breasts at Aldi's or if on sale at Kroger for Buy one get 1 free. I think regular breasts are 3 lb packages and tenderloins are 2.5 or 3.5 lb bags. Either will work. Get whats cheapest. ALWAYS ALWAYS check the reduced meat bin and Kroger and ALWAYS ALWAYS check for red & white to be discontiuned stickers on the shelves. You can substitute alot of ingredients (to save the budget) but just remember it may alter the WW points.
I will bring the spices. No need to have 6 bottles of garlic powder. Unless of course you prefer a particular brand. I will also bring the diet coke. I think a 2 liter will cover us and I will bring the cooking spray.
Looking forward to cooking with you! Rita C

FAQ

Frequently Asked Questions

Q. Once you are in a group, do you stay in that group?

A. No. The groups will always be changing. Eventually there will be multiple group leaders. Just sign up for the day that is convenient for you. The intention is for the groups to always have different people.

Q. Do I have to cook all of the meals?

A. No. While the most efficient thing would be to make all the dishes, just choose which ones appeal to you and do those. The intention is to do all seven meals.


Q. What if I don' t like the recipe?

A. Then make a substitution, or go ahead and make the dish and give it away. There are always working families, those who are sick or just had a baby who would love a prepared dinner.

Q. I am on a diet and cannot eat these recipes. What should I do?

A. The purpose of the group is to cook meals and develop relationships. Please feel free to make low fat, healthy substitutions to the recipes at your discretion. This is how I (Jodi) eat, and what I feed my family. I am also very active, so I can eat what I want because I have a high activity level. Personally, that is how I balance the calories, with exercise. Make adjustments to your lifestyle and recipes that best suit your needs.

Rita Culkin is doing some weight watchers recipes, so you may want to look into that group. Or just start exercising! Please know the intention of FFTS is to feed our families and develop relationships.

Q. Is FFTS going to be a weekly occurance?

A. Not at the moment. As we are in the beginning stages, we will tweak and add groups as the need arises.

Q. Can I invite someone who does not attend LCC?

A. YES! What an opportunity for outreach. Co-workers, neighbors, someone behind you in the grocery store checkout, ANYONE is welcome. This is a great opportunity to share Jesus without the overtly religious overtones, in everyday language, while addressing a practical need. Its a great way for non believers to see Christians living it out, having fun, being real and walking in balance and victory. I am looking forward to seeing this aspect develop as FFTS grows and develops.

Sign up sheets available this Sunday

This Sunday, there will be sign up sheets for the next 2 evenings of cooking.

Rita Culkin is heading up an evening on Thursday, March the 5th from 6-9. She will be focusing on Weight Watcher recipes and says it tastes as good as regular food. She will be posting her details and shopping list in the coming days.

Jodi Duncan will take the evening of Tuesday March 24 from 6-9, and plans to use the same recipes already listed, so scroll down to find the shopping list and the meals.

I am really enjoying the fruits of our labor from our experimental evening of cooking. There has been so much peace at dinnertime this week. It has been very liberating and I have had more time and energy for Steve and the girls. My kitchen has been cleaned up, no dirty dishes, and no evidence of a dinner mess. Amazing.