Olive Garden Zuppa Toscana and Ham and Cheese Sliders

Olive Garden Zuppa Toscana and Ham and Cheese Sliders:

Are you looking for something DIFFERENT to cook that is easy?  This is the perfect meal to try.  My mom has been making the soup for a long time and my sister-in-law made the sliders for me and they were delicious!  I decided to do this for my freezer club this month so if you decide to make it, double the ingredients and freeze the extra! You will feel like you are at Olive Garden! 

Olive Garden Zuppa Toscana recipe (from food.com)



Olive Garden Zuppa Toscana recipe (from food.com)

• 1 lb Italian sausage (I like mild sausage)
• 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
• 1 large onion, chopped
• 1/4 cup bacon bits (optional)
• 2 garlic cloves, minced
• 2 cups kale or 2 cups swiss chard, chopped
• 2 (8 ounce) cans chicken broth
• 1 quart water
• 1 cup heavy whipping cream

1. Chop or slice uncooked sausage into small pieces.
2. Brown sausage in your soup pot
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in the pot.
5. Cook on medium heat until potatoes are done.
6. Add bacon.
7. Salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Turn to low heat.
10. Add kale and cream.
11. Heat through and serve.

Ham and Cheese Sliders: courtesy of Bethany Wilson

 



2 pkg Hawaiian Bread Rolls
Deli Ham slices
Cheese slices (I use swiss in the wrappers because they are cheaper) 
1 stick butter
Italian Dressing Seasoning
> Cut the bread rolls in half and fill with meat and cheese.  Place in baking pan - I use a jelly roll pan. Drizzle melted butter on top (one stick of butter for 12 rolls).  Then sprinkle the Italian dressing powdered mix on top.  Bake at 350 for about 10-15 minutes, just enough time for the cheese to melt.

NOTE:  If you freeze them after cooking them, defrost in the microwave (one minute on half power and twenty seconds on regular power).  You can also cook in oven at 350 degrees for ten minutes but the microwave tastes better.  

 

 

Chicken Ceasar Salad Sandwhiches

Submitted by Amy Brandt

These are soooo good!!!! Perfect for play dates!

Red Beans and Rice

 

Red Beans and Rice

 From: Kimberly Spinosa

Quick soak Camilla Red Kidney Beans (Soak Beans in water for at least an hour)

Put beans in a pot, add 8 cups of water.

Bring to a boil with a ham hock (45 minutes)

 

Prepare Holy Trinity:

1 Stalk celery chopped

1 onion chopped

1 bell pepper chopped

3 cloves garlic minced

2 stalks green onions chopped

 

slice andouille sausage

 

Add:

Holy Trinity and sausage to beans 

Add 2 dashes of Tony Chacheres’s creole seasoning

2 dashes of cayenne pepper to taste

salt and pepper to taste

     

Cook on low for 2-3 hours or until tender

 

 

Asian Honey Beef Kaboobs

By: Jessica Ligon

Everyone agrees these were so good.  We also like that these types of recipes are easy and make us "not a casserole club"!

http://momonamission.me/asian-honey-beef-kabobs/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A%20MomOnAMissionForChrist%20%28Mom%20On%20A%20Mission%20for%20Christ%29&utm_content=Yahoo%21%20Mail
Asian Honey Beef Kabobs {freezer marinade}

Asian Honey Beef Kabobs

Ingredients

• 2 ½ pounds steak (we like sirloin or ribeye)
• ½ c. soy sauce
• 2 Tablespoon canola or vegetable oil
• 2 Tablespoons sesame oil
• 3 T ablespoons honey
• 1 Tablespoon sesame seeds
• 2 garlic cloves, minced
• ¼ tsp. ginger

 

Instructions

1. Cut into 2-3 inch steak cubes and divide between two freezer bags. Combine all the marinade ingredients and mix well to distribute honey. Divide marinade between two bags of steak. Squeeze air out and seal. Marinater 24 hours or freeze. Thaw 24 hours and thread beef cubes and vegetables on a soaked (30 minute soaking time) wooden or metal skewer Grill on medium high until desired doneness.

September Exchange

September exchange was awesome! 9 of us participated. We had a wide variety of good recipes! I will be posting some of our All Start Recipes shortly.

 

 

One of our members went all out and made the packages cute!  We said we all needed to step our game up with packaging and labeling.

 

 

Remember, if you use ziplock bags, freeze them flat.

 



Perfect!

 

 

Not so much (I can tease because this was my twin sister's!)

 

 

 

Remember bagging your components keeps everything together in your freezer.  We are all guilty of having random freezer meal components floating around.

 





Chipotle Tamale Pie

This was SOOOO good!!!! Even if you don't love or like tamales, you will LOVE this RECIPE!!!

By Vicki Schmidt

CHIPOTLE TAMALE PIE
1 tbsp olive oil
1lb ground turkey
1 med yellow onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
2 tsp ground cumin
15 oz can pinto beans, drained & rinsed
8oz can diced tomatoes
2 chipotle peppers + 1 tsp adobo sauce (in Mexican food section, small can of "chipotles in adobo")
1 cup grated cheddar
1/2 cup chopped cilantro (I think I forgot to add this last time!)
1 8.5 oz pkg cornbread mix
1 egg
1/3 cup milk
- Heat olive oil in skillet
- Add turkey, onions, bell pepper and garlic.  Cook until turkey is done. Drain excess fat.
- Add beans, tomatoes, cumin, chilis & adobo sauce and bring to a boil.
-Reduce heat and simmer until heated through & thickened, about 5 mins.
- Remove pan from heat and stir in cheese and cilantro.
-Spread turkey mixture in greased 8x8 pan.
-Combine cornbread mix, egg & milk. Spread over turkey mixture.
-Bake at 400 for 20-25 mins until too is golden brown.

Sour Creme Bake

This was REALLY GOOD!!!!

By:  Holley Cugnet