- Our March meeting falls on a FRIDAY! Mark your calendars to meet for mom2mom on Friday, March 22 at 9:30 am. Our special guest speaker is an OBGYN and will discuss postpartum depression.
- March 11th - 15th is Spring Break here in Mesa. Anyone down for a playdate? Head over to the mom2mom Facebook page and post if you'd like to meet up!
- Our April meeting comes early! We meet on April 11th and our guest speaker will discuss "Sanity in the Summertime."
- At our next gathering, we will have a date for a mom2mom information meeting... we want to hear your ideas for what you would like for next year! Playdates? Mom's Night Out? Topics for guest speakers? Before we meet, be thinking about what you would like mom2mom to offer. We can't wait to hear your ideas!!!
- Speaking of ideas... what you like to see the blog feature? More devotionals? More recipes? More of what? Less of what? You can email us anytime at mom2mom.rmcc@gmail.com with your suggestions and ideas.
If you missed yesterday's meeting, don't fret too much--Cheryl's food was delish, but we've got her recipes below. Enjoy!
She took one 4.5 pound chicken and created the following three meals:
Cordon Bleu
4 slices of ham
4 slices of your choice of cheese
Layer cheese and ham on chicken. Roll up and secure with a toothpick. Sauté in a mix of oil and butter for about 2 minutes on each side. Place in baking dish and make some sauce--there are so many ways to do this, I usually saute some mushrooms in the drippings, add some sherry and cream, thicken slightly, pour over breasts, shred more cheese on top and bake at 350 about 20-25 mins.
Basic Chicken Soup
This base can be used for hundreds of soups!
About 2 cups diced raw chicken (or leftover cooked. In soups, rotisserie chicken are not as good as they have a smokey flavor--of course if you like that flavor, go for it!)
The Trinity
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
Toss the chicken in about 2 Tblsp. seasoned flour--salt with flour, pepper, garlic salt. Saute chicken in a little oil and butter until cooked through, about 5 minutes. Add the Trinity, and sauté another 5 minutes. Now add about 2 cups chicken broth, simmer lightly for 5 minutes. Now you are ready to make any chicken soup you like.
American Chicken Noodle:
Add enough chicken broth to make about 6 cups, and add any kind of noodles you like. We love the big curly ones. Simmer according to noodle directions and you are done! (Always check for seasoning. If it is too salty, pour out a cup of broth and add back a cup of plain water. If it has no flavor, add chicken bouillon cubes, or a tsp. at a time of chicken "paste" soup base, avaikabke at Costco or Smart & Final).
Variations on Chicken Soup: Tortilla:
Make the Basic American Chicken Soup up to the point of the two cups of broth. Now add more onion, a small can of green chillies, and one or more chopped jalapeño. Then add a 15 oz can of diced tomatoes (the Fire Roasted kind at Trader Joe's are great in this!). I also add one cup frozen or cut right off the cob of corn. A small can of black beans is optional--it adds fiber, and stretches the servings of soup. The most important part of tortilla soup is the flavor. What makes the broth flavor is MASA. Two ways to use it: You add 1/2 cup to 1 cup of chicken broth and shake or whisk till smooth. Slowly add to simmering soup and cooke about 10 minutes. OR you can buy a block of MASA and cut it into chuncks and freeze in sip lock baggies. Start with about 1/2 cup and add to hot soup, stirring till it melts. Keep adding till it is the thickness and flavor you like--a little at a time.
Favorite Chicken Salad (aka California Chicken Salad/ Caffe Boa) Orange-Champagne Salad
1 head butter or Bibb lettuce
1 can Mandarin oranges
2 cups chopped cooked chicken
1 chopped avocado
1 cup sliced or chopped almonds
Vinaigrette:
1 tsp. sea or coarse salt
1 tsp. chopped garlic
1 Tbs. grainy mustard
2 Tbs honey or agave syrup
1/2 cup champagne vinegar
1/2 cup olive oil/canola oil mixed
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