Chewin'

the News

February/March 2003

by Nanci Slagle & Tammy Davis

In This Issue:

NOTES FROM NANCI

BONUS RECIPES

• Soups and Sandwiches!

  • Loaded Baked Potato Soup
  • Ham & Bean Soup
  • Taco Chili
  • Lasagna Subs
  • Easy Philly Cheese Steak Sandwiches
  • Chicken Quesadilla
  • Easy Freezer Monte Cristo Sandwiches

WEBSITE NEWS

• Freezer Cooking for Daycare Providers & Busy Parents e-book is HERE!
• Kitchen Calculators

MESSAGE BOARD UPDATES FROM TAMMY

• 330 Posts in January & February!

CONTESTS

• Recipe of the Month Contest 
• Crazy Cook’s Story
• Do a Good Cooking Deed

GOURMET Q & A

• Getting picky kids to try new foods

CONSULTANT NEWS

• Eight New Consultants join the 30 Day Gourmet team!

WEBSITE OF THE MONTH

• Family Fun Magazine soup recipes for you and your kids

COMING UP IN APRIL

• Holiday cooking for Easter!

FINAL THOUGHTS

• E-book author Christi Gillentine featured in national magazine

NOTES FROM NANCI

Happy Spring!! At least I hope it looks like spring in YOUR neighborhood. Here in Central Indiana we still have about 3 inches of snow on the ground. But tomorrow it will be 56 degrees. Yea! We are ready!

In the January newsletter I promised to tell you all about the cooking day that I had planned. I cooked about a month ago and did LOTS of things different – but I’ll get to that in a minute. So many of you have told me how having food in the freezer got you through a rough time or an unexpected illness or even a paralyzing snowstorm. I believed you but had never really experienced that myself. Well now I know what you’re talking about. Less than a week after I cooked, my husband went for an MRI. His doctor was looking for the possibility that a lung disease that he has may have spread to his brain. As it turns out, they discovered a large brain tumor (probably unrelated to his lung problem). And so for the last several weeks we have been scheduling doctor appointments, gathering x-rays and scans and driving downtown to the IU Med Center for tests and consultations. I have spent a huge amount of time on the internet trying to learn all that I can. Bob’s tumor is in the lateral ventricle which only accounts for about 1% of brain tumors. Next week we meet with a neurosurgeon who will decide the next step – a spinal tap and/or a brain biopsy. These tests will determine exactly what type of tumor Bob has and whether it is benign or malignant.

Whew – as many of you know, life can change on a dime can’t it? And while food may be in the last thing on MY mind right now (except chocolate which I never quit thinking about☺) Bob and the kids certainly want to keep eating! For me, it has been just great to have food readily available. The last thing we need right now is to be eating junk food and spending time and money at the drive-thru windows.

MY COOKING DAY

So what did I do on this cooking day that was different? Basically:

• I took a realistic look at WHEN we eat. That meant more pre-cooked foods in individual servings that can go in the microwave or toaster-oven. Sure, we still eat together sometimes so I put together a few lasagnas and chicken divan casseroles too.

• I asked everyone WHAT they like to eat. It’s a little more personal when your name is on the cookbook ya know, but tastes change and there are some things that the kids loved when they were 5 years old that they don’t care for anymore. Go figure. So I made of list of the types of foods they like to eat and then I went to my recipe note-book to look for matches. Plenty there for everyone!

• I made better use of my 30 Day Gourmet Cooking Notebook. It really does help to keep things organized when you make copies of all of the recipes on the site and in the newsletters and put them into the note-book. I had done this a while back and it made it so easy to choose recipes. Don’t have a note-book? Click here for more info. And trust me, you can’t make your own for what we sell them for☺

• I used our menu planner worksheet for the first time ever. I am not a “planner” by nature. Spontaneity is something that I highly value☺ While reading Cindy’s new daycare e-book though the simplicity of her planning system hit me. Wow – it would be really easy to decide what to have if Monday was always crock pot night and Tuesday was always beef night, etc. etc. So I’m trying it and so far it’s working pretty well.

• Sunday – roast or crock pot meal

• Monday – hamburger meal

• Tuesday – crock pot meal

• Wednesday – fish or chicken meal

• Thursday – soup and sandwich meal

• Friday – leftovers or “find-your-own” meal

• Saturday – Italian or Mexican meal

• Once I made these decisions it was much easier to choose recipes and then to fill in the menu planning calendar from the manual. My kids are getting to the age where they check the calendar (posted on the refrigerator) before eating a big after-school snack and plan accordingly – if you know what I mean☺

• I decided to try to purchase as many of the ingredients needed for the meal as I could. I’m great at filling out the “Meal Inventory Checklist” and noting what I need to have “on hand” but I’m terrible about checking that list before I go grocery shopping. And I have been going grocery shopping WAY too much!

• I also made some recipes that I knew would only be used for lunches and snacks. Worked great!
   

• Here’s my final list with links to the recipes (when available):

   

  • Roast & potatoes – 2 meals - Members Only Recipe

  • Taco Rollups – 3 meals; divided into small freezer bags with 3 each

  • Parsley Parmesan Chicken – 2 meals

  • Lazy Day Lasagna – 2 large pans (for company) - Freezer Cooking Manual

  • Chicken Divan – 2 large casseroles

  • Cheese-Filled Shells – 2 meals - Freezer Cooking Manual

  • Crock Pot Macaroni & Cheese – 2 meals; divided into small freezer containers

  • Cheeseburger Quiche – 2 quiches

  • Chicken in a Pot – ingredients ready for 2 crock pot meals

  • Chicken Pot Pie – 2 large pies

  • Potato & Corn Chowder – 2 meals

  • Beefy Vegetable Soup – 2 meals

  • Freezer Hot Pockets – 24 pockets; individually wrapped

  • Breakfast McBiscuits – 12 with sausage, 12 with bacon

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BONUS RECIPES FROM TAMMY

I put together some soup and sandwich recipes this month. What a great time saver it’s been to have these in the freezer for lunches, weekend meals and quick dinners! We have some new family favorites that I’m definitely going to be adding to my software for my next cooking day! I hope you enjoy them too!

Loaded Baked Potato Soup - If you like to order a loaded baked potato at a restaurant, you’ll love this soup! It has sour cream, shredded cheese, crumbled bacon and green onions, just like the real thing. It’s thick, rich, and my new favorite soup! Click here for the recipe.

Ham and Bean Soup - This soup is quick and easy to put together. And it tastes even better after it’s been frozen, and the flavors blend together more. Click here for the recipe.

Taco Chili – This recipe was an instant hit with my family! It’s so quick and easy to put together and serve. It’s easy to make it as mild or as spicy as your family likes it, too! Click here for the recipe. To see photos of this and other recipes in our Photo Gallery click here.

Lasagna Subs – This recipe is a little different, but my family loved it! You slightly hollow out sub buns to hold the meat, cheese and spaghetti sauce filling, and then bake. Tastes just like lasagna, without all the work! Click here for the recipe.

Easy Philly Cheese Steak Sandwiches – I was surprised at how easy this recipe is to make, and how wonderful they taste! I expected my husband to love the recipe, which he did. I wasn’t sure if the kids would like it, but they did too! Click here for the recipe. To see photos of this and other recipes in our Photo Gallery click here.

Chicken Quesadillas - I’ve never made quesadillas before and now I’m wondering what took me so long! Everybody at my house loves them, and they’re so easy to make! You can easily vary the ingredients to make them “kid-friendly” or, make them hot ‘n spicy for the adults. Click here for the recipe.

Easy Freezer Monte Cristo Sandwiches – Traditionally, Monte Cristo sandwiches are made by dipping a ham-Swiss cheese-turkey sandwich in batter and frying it. My version replaces the batter-fried bread with French Toast for a tasty and potentially healthier alternative. Click here for the recipe. To see photos of this and other recipes in our Photo Gallery click here.

We also have quite a few Soup and Sandwiches recipes on our web site. Here are links to some of them:

• Cheddar Broccoli Soup

• Potato and Corn Chowder

• Three Cheese Broccoli Soup

• Wendy’s Chili

• Beefy Vegetable Soup

• Freezer Hot Pockets

• Freezer Sandwiches

Also, I’d like to ask your help. We received an email from someone asking if we could come up with some recipes for sandwiches that can be frozen, and eaten cold. For those who don’t have access to a microwave or toaster oven to heat their lunch in. I’m planning to work on that for a future newsletter. Do you have a favorite freezer-friendly cold sandwich filling recipe to share? Or maybe a great cold sandwich recipe, but you’re not sure if it will work for the freezer? Email me your recipe and comments at tammy@30daygourmet.com and I’ll see what I can come up with. Thanks for your help!
 

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CONTEST WINNERS

CRAZY COOK’S STORY APRON WINNERS – chosen by Nanci from entries posted on the message boards or sent by e-mail to nanci@30daygourmet.com

Crazy Cook’s Contest February/March Apron Winner – Rhonda from Georgia

My husband and I began freezer cooking while I was pregnant with our son, figuring that it would be much easier to reheat already prepared dishes than cooking from scratch every evening while dealing with a newborn. (We were right!!) I had a terrible pregnancy--I was sick for the entire 9 months! Towards the end, though, it had gotten some better, so I thought I would be able to stomach some heavy duty cooking. Our first cooking day occurred when I was about 8 months along. We had started with a triple batch of a yummy black-eyed pea and sausage soup, figuring that it would have plenty of time to cook and then cool while we worked on everything else. We browned ground beef, shredded chicken, and whipped up casseroles, congratulating ourselves on how smart we were... Finally, about 9pm, we were ready to bag up our soup in heavy duty freezer bags. We WERE working in the vicinity of the sink, but it was taking both of us to fill each bag, and the way our sink is situated, we couldn't both be right over it at the same time (especially with me being VERY pregnant!)... We were down to the last of the soup, and were both tired and ready to call it a day. My husband was holding the bag, and I was pouring in the soup, and as he "zipped" it closed, soup shot out from the side of the bag, covering him, me, and most of our kitchen floor (a VERY small amount actually landed in the sink)!!! Turns out there was a slit in the side of the bag...you can be sure that we check our bags very carefully now, BEFORE we pour anything in them! My wonderful husband scrubbed the kitchen floor that night while I got a shower... Our son is now 9 months old, and he loves being in the kitchen as much as we do. We haven't done a full day of cooking since he was born, but he enjoys playing in his high chair and offering verbal encouragement while we do mini-cooking sessions in the evenings. However, we do keep him far away from where we're bagging our results!!

"DO A GOOD COOKING DEED" $25 WINNERS
 

Our Cook of the Month contest is changing to the “Do a Good Cooking Deed” contest. Tell me how you use 30 Day Gourmet cooking to help others and if your story is chosen I’ll send you $25. Again, you can submit your story by e-mail or on the message boards. It’s okay to nominate someone else, too.
 

Do a Good Deed February/March $25 Contest Winner – Judy L. from Youngsville, North Carolina:

Here in NC we've been hit by big ice storms twice this winter, but 30DG came to my rescue!! Even without power for several days, my full freezer stayed frozen! We were amongst the first to have power restored, so I was able to keep my oven and stove going all day! We (hubby and I) kept heating up meals and delivering them to people without power or having them in our home for hot meals and showers. I had enough beef stroganoff to feed 25 people, spaghetti to feed 25, pork chops for 12, not to mention plenty of soup and hot chocolate for everyone!!

It felt good to be able to feed all these hungry and cold friends, and gave the guys the needed energy to go saw up downed trees (we lost 20 on our lot alone!) and rescue some dogs from a collapsed kennel. We just had to make sure that we took our chainsaw with us when we delivered food, so that we could clear roadways as we went!! The biggest blessing was being able to minister to some dear friends, the husband is struggling in his battle with cancer and was unable to stay warm -- but the nice hot food did the trick, along with our kerosene heater.

I'm so thankful that I cooked enough food for 90 days on my last cooking day - even though it didn't last me 90 days, it was wonderful to be able to bless all these other families until their power was restored!!
 

RECIPE OF THE MONTH $25 WINNER – chosen by Tammy, our message board moderator.

Submit your recipe for the Recipe of the Month contest!
You too can submit a recipe for this contest! Just post it on our Cook’s Corner message boards under the appropriate recipe category. All submitted recipes are considered, as long as your profile contains your email address so we can reach you. The winner receives a check for $25.
 

February/March Recipe of the Month – Best Homemade Chicken Noodle Soup
 

Our February/March Recipe of the Month winner is Dawn from CO with her “Best Homemade Chicken Noodle Soup” recipe. It’s easy and inexpensive to make, and freezes great! Dawn says what really makes this recipe great is the frozen homemade-type noodles she uses. And I agree with her! This recipe definitely qualifies as “Just like Grandma used to make!”

The noodles Dawn uses are called Grandma’s Wide Egg Noodles, and are found in the freezer case. They are like homemade noodles that have been frozen, not dried. They are thicker and have more flavor than regular dried noodles. If you can’t find the same brand, you should be able to find some kind of homemade noodles in the freezer case to use. If not, Dawn has included a recipe for homemade noodles. You can use regular dried egg noodles, but it just isn’t the same! If your grocery store doesn’t carry them, check at others’ in the area… it will be worth the effort to find them!

My family really enjoyed this recipe. It’s a great comfort food, and so much better than canned soup! My kids don’t always like soup, but they liked this one. They didn’t mind the “different” noodles either. My husband and I both liked it because it reminded us of what our mom’s used to make when we were kids. Guess that’s why they call it “comfort food”, huh?

Let’s meet Dawn, our Recipe of the Month winner:

“I have been doing some form of 30 day cooking for about ten years. I have about six or seven recipes I cook in bulk, including the winning  recipe. I went back to work four years ago after being home for six  years after my daughter was born. At 38 my husband decided to change  careers, and now I am putting my husband through college. I have been  an Accountant for nine years, and work on the other side of town, so my  commute is long, and by the time I get home I really don't feel like  cooking. When I have prepared food in my freezer, it's a life saver. We get to eat food that tastes better than fast food or frozen dinners, and cost a fraction of what I spend driving through. Not to mention  being a life saver because I have time to devote to helping my daughter  with her homework. I've been able to return to college myself without  feeling guilty because there is something good in the freezer for my  family to eat. By going back to college I was able to get a better job and move from technical accounting to professional accounting. I'm like Nanci. I hate to cook when I'm under fire, but I love to cook when I can do it at my pace.

One of my favorite things is giving tea parties. My friends and I try to get together at least once a month for a tea party and to watch a movie, usually anything English and about the 19th century. We've nicknamed ourselves Jane's Addiction because we love watching films based on the works of Jane Austen. 30 day cooking is great for this as well. I also love to read including Jane Austen, of course, but also mystery and science fiction, and anything that's English and 19th Century. Before 30 Day Gourmet, I didn't have time for all this, and can remember so well when my friends wanted me to just have lunch with them once month having to beg off because I didn't have time.

The last time I did a bulk recipe, I shared it with my parents. My mother hates cooking and about five years ago just stop cooking. Now they eat out or eat frozen dinners. I know my Father is sick of them. It was so nice to take something to them that they could just warm up. I asked my Father if he liked it, and he said what I brought was gone in two days. After all they have done for me and my family, it felt good to give something back to them. I couldn't have done it without 30 Day Gourmet.”

Congratulations, Dawn! Thanks for submitting your recipe! You too can get in on the winning by posting your favorite freezer recipes on the message boards under the appropriate category. If your recipe is chosen as our Recipe of the Month, we’ll send you a check for $25! Or, you can choose to spend the prize money in our store, buying any of our products. Dawn chose to receive the 30 Day Gourmet Live video in lieu of the check. Hope you enjoy it, Dawn!
 

Click here to view/print the Best Homemade Chicken Noodle Soup recipe.
 

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GOURMET Q & A (from the E-mail Bag)

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CONSULTANT NEWS

We have eight new consultants! Please welcome:

• Jessica C. from Rustburg, Virginia

• Jennifer Blankenship from Harpers Ferry, West Virginia

• Debbie Carroll from Hampton, Virginia

• Holly Mance from Alabaster, Alabama

• Cyd Ryle from Fairhaven, Massachusetts

• Jennifer Peters from McKinney, Texas

• Julie Schroeder from Colorado Springs, Colorado

• T.M. Widdershins from Normandy Park, Washington

Click here to check out the whole list with contact info on the website. Please contact them if you’d like a 30 Day Gourmet speaker for your local group of frustrated cooks!

Interested in becoming a consultant? Click here for more info.

Attention 30 Day Gourmet Consultants:
Curtis is hard at work building your web pages. Be patient! Hopefully we will have them ready for you to proof soon.

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WEBSITE OF THE MONTH

Here’s an article from Family Fun magazine about making soup with your kids. And some great “kid-friendly” recipes. Click here to take a look.
 

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COMING UP IN APRIL

Everyone thinks of “Holiday Cooking” for Thanksgiving and Christmas. Let’s put it to use for Easter too!
 

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COOK'S QUOTE

Inner Peace....

My therapist told me a way to achieve inner peace was to finish things I had started. Today I finished 2 bags of potato chips and a chocolate cake. I feel better already!

compliments of The Country Register of British Columbia.

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FINAL THOUGHTS

30 Day Gourmet

This page was last updated on Wednesday, June 11, 2008.

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