I am my own guest cook for the month of June. I’m not sure if I can be my own guest, but I am. As I explained earlier this month, I was able to line up guest cooks through the end of the year… but so many said they were on summer vacations in June and July… which meant I would not have a guest cook for those months. So I decided to take the spots myself. I have actually wanted to tell you a little more about me and why this blog is truly my passion. I explained a couple posts back how I was introduced to freezer meals. This week I would like to tell you about my current (and favorite) way to swap meals.
I have explained this method before in greater detail on this blog HERE. (The first post explains Option 1)
There are four of us ladies and we have families with similiar food interests (our husbands not picky, our kids somewhat picky regarding veggies and we decided NO FISH meals). We choose dishes that we think our own families will eat. About once every 6 weeks we each prepare 3-4 meals 4 times each. We shop for the meals ourselves, prep/cook the meals ourselves, and then get together at my home to swap. Swap day is always fun and usually pretty quick. We have it down to a science. My food pile is on the buffet bar. Amanda and Amity’s food are placed on my dining table split down the meal and Mariana’s food is on the card table in the living room. Once each family has each meal, we set a date for the next swap. Then they quickly pack up their meals and head home. Over the next 6 weeks we enjoy one another’s meals and tell our families which mom cooked which meal and often times after dinner I will text that mom and tell her what a delicious meal it was!!! Photo below shows my picky eater LOVING a sweet chicken burrito.
Here is a bonus recipe this week:
Sloppy Joes for tonight or next week! serves 7
recipe shared by Alyne (Odessa, TX)
- 1/2 pound bulk pork sausage
- 1/2 pound ground beef
- 1/2 medium onion, chopped
- 1 can (8 ounces each) tomato sauce
- 1 tablespoons prepared mustard
- 1/2 teaspoon garlic powder
- /21 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon dried oregano
- 7 to 8 hamburger buns/rolls
Cook the first 3 ingredients until meat is not longer pink. Drain fat. Stir in remaining ingredients and let simmer about 8 minutes. Serve on buns. For freezing, just pour the filling into a gallon sized freezer bag and freeze up to 4 months. Thaw overnight then reheat on stove and serve.
