Shopping list

Everybody needs to thank Rita for taking the time and making the effort so we have a shopping list. Give Rita a big hug and a high five next time you see her.

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

Special Notes

I edited the recipies for clarity, so I hope that helps.

Also, if anyone wants to read through the recipies and make a shopping list, that would be great. I would love to have a list posted with each week of recipies. If anyone wants to take on the task, go for it and I will post it here. I had intentions to make a list, but I am out of time. So far what I have done has taken about 6 hours. Not bad!

We will not cook everything to completion; it can be assembled, then taken home and frozen for use at your convenience.

Heide had a suggestion about the crust for the chicken pot pie; She uses 1 can of cresent rolls -1/2 for top and 1/2 for bottom. YUM!

I want input, so feel free to post comments to the blog. This project belongs to all of us and it will only be viable with your input and involvement.

Our countdown has begun---we are one week away!

Thursday, January 29th

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.

Our first dry run will be Thursday, Jan 29 from 6-9 pm in the kitchen and dining area of Little Chapel Church. We will surely have lots of bugs to work out, but lets keep our expectations low and our enthusiam high as we approach this cooking concept.

Thanks for being a willing guena pig for this charter group. Hopefully this will become a viable group for all age groups.

To review, the purpose of Food For The Soul (hearafter referred to as FFTS) is to feed our families, develop relationships, and have fun.

All recipies will be posted one week prior to scheduled meeting. All ingredients are to be brought by each participant, as well as the containers to take items home in. Please label all your pans & utensils.

Recipies are for a family of four. Should you not like a particular dish, just omit it, or go ahead and make it...we can always find someone in need through sickness, bereavement or poverty. Remember, this is an opportunity to reach out to others as well as take care of our own family. Within our church and community, we can always find someone in need of a great homecooked dish.

Dietary concerns are an issue for some-feel free to make substitutions or omissions as necessary for you and your family. Keeping things simple is key.

If this concept works, we will announce at LCC and set up group leaders and times. A dozen women per group is ideal, and remember we can invite friends and co-workers who are not a part of the community at LCC. The outreach and opportunities are far reaching.

We will address issues as they arise. I have never ever done anyting like this before. Its just a concept that needs to be polished and fine tuned. Your input is valueable and needed. Together we can explore the possibilites that affect our families, our friendships, and the community at large.

Thanks again, and feel free to contact me with any questions.

jodi@jodiduncan.com

Lets do it!