I was hoping to make the Marinated Turkey Breast for the month of June. We are leaving for California tomorrow morning but will check when we get back if that work for everyone. I think Rebecca made this recipe with chicken in February. Let me know if that will work.

Also I want everyone to know how much we are enjoying all of your meals. Thanks!
Darla McCoy

Calzones

Calzones: (Yield: 8 large calzones)- {May Meal}
32 frozen dinner roll dough, thawed
1 can pizza sauce (about 15 oz. jar)
2 c. (8 oz.) shredded mozzarella or pizza blend cheese
Sliced olives
Pepperoni slices (about 4 pieces per calzone or a pinch of the mini ones for kids)
Vegetable oil

Homemade pizza sauce:
1 6 oz. can tomato paste
1 can water
1 tsp. salt, garlic salt, basil and oregano
1/4 tsp. pepper

Idea: This meal is so fun to do on family night or for another get-together. My kids love rolling out and creating their own- I just put out all of the toppings in a bowl, give each kid a paper plate with a little flour on it and let them have at it. (Supervise with sauce- they tend to want to do too much or too messy). It makes for some fun kitchen time with your kids, if you're into that. ;)

*Add: Any other toppings your family enjoys: Chopped green pepper, mushrooms, pineapple, diced tomatoes, canadian bacon, sausage, etc.

Serve with: Tossed green salad, calzones are also good dipped in sauce (marinara, alfredo or ranch)

Tip/Recommendation: We have included enough to make 8 large calzones, however, if you have smaller children, I would recommend just doing 1 dough ball for the top and one for the bottom rather than pressing 2 together for both (read instruction below). Once rolled out, this is plenty big for a child (more Bambino size). You can also make these open-face if you don't want all the carbs. Another option is to roll a bunch of dough balls together into one big pizza. Do whatever works, but my kids enjoy having their own individual one.

Instructions:
Remove calzone pack from freezer. Set dough balls out on greased cookie sheet to thaw individually(unthaw however many you want to make- may not need them all. For large calzone, 4 dough balls per person, for small bambino- 2 balls per person). The dough just needs to be unthawed, you don't want it to rise (I'd say allow about 2 hrs for unthaw- they just need to be soft throughout). Also unthaw your cheese and pepperoni slices. Prep any other toppings needed. Place all ingredients in a bowl.

For each calzone, press two dinner rolls together. On a lightly floured surface, roll dough into a 4-5 inch circle. Spread 1/4 cup sauce to within 1/2 inch of edge. Top with 1/4 cup cheese, olives and about 4 pepperoni slices (and any other desired toppings). Press two more rolls together and roll into a lightly larger oval. Place over filling; firmly press edges to seal.

Transfer to a greased baking sheet. Lightly brush tops with oil. Cover and let rise in a warm place for 15 minutres. Bake, uncovered, at 375 degress for 16-17 minutes or until golden brown.

Onion Bacon Marinara

1 clove garlic, minced
1 medium onion, diced
2 Tbsp. olive oil
three slices bacon (I used more)
1 can diced Italian style tomatoes

Cook bacon until crisp.  Drain excess fat.  Saute onion and garlic in olive oil.  Add tomatoes.  Serve over cooked pasta.

***For your freezer meal:  I didn't cook the onion because last time I froze meals with sauteed onions, they seemed mushy after reheating.  You'll need to just dice the onion, saute it, and add to the sauce when you are ready to serve it.

Grandma's Swiss Chicken

6 skinless, boneless chicken breast

6-8 slices of swiss cheese

1 family size can of cream of chicken soup,(or homemade version)

1 pkg chicken flavored stove top stuffing

1 stick butter

Lightly spray a 9x13 pan with oil. Cut your chicken into thirds and lay them out in your pan. Lay your swiss cheese across the top of your chicken. Spread your soup on top of the cheese. Melt the stick of butter and mix into you stove top stuffing that is dry until coated. Spread Stove top on top of the soup and bake at 350 for 45-50 minutes.

Baking instructions: If pulling right from freezer bake at 350 for 11/2- 2 hours

If thawed out bake at 350 for 45-50 minutes.

Sides

Green beans or salad and fruit

Yoshida Chicken

1 lb bacon

1 large onion, chopped

1 Tbsp. olive oil

6 skinless, boneless chicken breast

1/2 cup Yoshida's original sauce

1 cup ranch dressing

1 cup grated Parmesan cheese

First I cut the chicken into at least thirds, then brown chicken and onions in oil. Cook bacon crisp and cut in half. Combine Yoshida's sauce, ranch dressing and cheese. Place all ingredients in bag, label and freeze.

Baking instructions: Thaw, place in casserole dish. Bake 350 for 45 minutes.

I also have taken it from the freezer and put it in the crock pot on low for most of the day as well.

Sides

You don't have to, but I like to have brown rice with the dish.

Green salad and fruit or a roll.

Grilled Lemon Herb Chicken

Grilled Lemon Herb Chicken

I realize we have had this recipe before, but I am craving it on my grill!  Grilled is my favorite, however you can throw it in your oven or your crock pot as well. Jen did something FANTASTIC with it for our second meal group.  You can either cook and shred it or grill and cut it up and put it in pita bread with lettuce, diced, tomatoes, feta cheese and Greek Tsatziki Sauce. (See recipe below). OR another idea is to make this a grilled chicken salad with the Greek Sauce as a dressing.  (Wow! My mouth is watering)

I think our group is ready for summer . . . .

Lemon Herb Chicken: (MARINADE)
1/2 c lemon juice
1 grated rind of lemon
2 tsp of salt
1 tsp paprika
1 1/2 tsp onion powder
1 1/2 tsp basil
1/2 tsp thyme
2 cloves garlic
1 c oil

 Greek Tzatziki Dip/Sauce (This is amazing . . . Thanks Jen!!)

2 c. plain yogurt (use greek because it is thicker)
2 large cucumbers
1 Tbsp minced garlic
1 Tbsp white vinegar
2 Tbsp olive oil
salt and pepper to taste

Peel, seed and coarsely grate cucumber. Squeeze to drain well. Add remaining ingredients and mix well. Refrigerate until ready to use. Yummy as a dressing, sauce or veggie dip.

Big Batch Hamburgers May, Jen Kempton

1 1/2 c. crushed Ritz Crackers
1 c. applesauce
1 envelope Lipton Onion Soup mix
2 Tbsp Worcestershire sauce
1 tsp Tabasco sauce
2 1/2 tsp seasoned salt
5 lbs hamburger
20 buns

Combine first seven ingredients.  Shape into 20 patties.  Broil, grill or pan-fry (we prefer to grill!).  To freeze, layer between waxed paper and freeze on a cookie sheet until solid.

 These are our family favorite burgers for grilling season.  I've done 50 lbs before for college choir socials and they beat the pre-frozen store bought stuff hands down!  No problem freezing them for 4 months.