Meal Swap: Wednesday’s November 2012 Menu & Recipes

November 2012 Menu:

Note: all recipes serve 6 unless otherwise specified.

Your Choice:

Nicole – Italian sausage with sweet potatoes and peppers

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1 pound(s) sweet and/or hot Italian sausage, cut crosswise into thirds (Cut at Everett’s)
1 pound(s) small red potatoes, each cut in half (used 2 sweet potatoes)
1 large (about 1 pound) onion, cut into 12 wedges ( used a cup of chopped frozen)
2 red and/or yellow peppers, cut lengthwise into 8 pieces (Trader Joe’s tricolor bag)
1 tablespoon(s) olive oil

Prep Day Directions: Cook potatoes. Put cooked potatoes, onions and peppers in one bag. Sausage in another bag.

Serve Day Directions: Thaw in fridge. Heat until meat is cooked and potato/pepper/onion is heated with one tablespoon of olive oil.

Ashley – Freezer Beef Stew

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1 C. Diced Onion
3 C. Beef Broth
2 C. Diced Carrot
2T. Brown Sugar
1 C. Cubed Red Potato
1 tsp. Salt
1 C. Green Beans
2 tsp. Worcestershire Sauce
1 lb. Beef Stew Meat
½ tsp. Pepper
¼. tsp. Dried Thyme
3 T. Flour
1 tsp. Chopped Garlic
2 tsp. Tomato Paste
2 Tbsp cornstarch (if desired)

Prep Day Directions Combine all ingredients in freezer bag and freeze.
Add’l Prep Day Directions
Serve Day Directions To serve thaw completely in refrigerator and cook in crock pot on low for 6-8 hours. On the stove bring to boil and then reduce heat to simmer for 30-45 minutes until vegetables are cooked through. Now if you want you stew thicker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew. On the stove top, just cook until thick. For the crock pot, turn it on high and cook for 30 more minutes. Serve in large bowls with bread for dipping.

North American/European:

Kristine – Blue Cheese Pork Chops

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6 pork chops (boneless)
Weber grill rub (garlic, sweet red pepper, salt, spices)- I got this at Sam’s club
Blue Cheese Walnut Butter:
1 stick of butter- unsalted- room temp
1 tablespoon of rosemary
2 teaspoons of parsley
2 oz of Blue Cheese
2 heaping spoonfuls of toasted walnuts crushed

Prep Day: To prepare meat – Tenderize meat with a mallet, rub the Weber grill rub on front and back of meat. To prepare butter – Use butter at room temp, add ingredients to
butter, mix well. Place meat flat in bag and freeze, wrap butter in tinfoil, freeze.

Serve Day: Thaw meat. Thaw butter to room temp. Bake pork chops at 350 for 20-30 min. covered with foil. or grill each side for 5-7 min. Pork’s internal temp should be 150-
160. After pork is cooked add a spoonful of butter on each chop.

Kellie – Lemon Horseradish Fish Cakes

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1 tablespoon olive oil
2 pounds tilapis fillets coarse salt and pepper
2 large eggs
1/2 cup light mayo
1/2 cup chopped fresh parsley
1/4 cup lemon juice
3 tablespoons bottled white horseradish
1 1/2 cups coarse saltine cracker crumbs

Prep Day Directions: Preheat oven to 400 degrees. Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through – 10 to 15 minutes. Let cool completely; pat dry with paper towel. With a fork, flake fish into small pieces.

Add’l Prep Day Directions: In large bowl, combine eggs, mayo, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. To freeze, place cakes on baking sheet lined with parchment until firm. Wrap each in plastic and transfer to resealable freezer bags.

Serve Day Directions: Thaw overnight in refrigerator. Heat 1 tablespoon of oil in a large skillet over medium heat. Place 6 cakes in skillets; cook until golden brown, 4 to 6 minutes per side. Repeat with remaining cakes and oil. Serve with tartar sauce if desired.

Italian/Mediterranean:

Erin – Parmesan Meatloaf

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2 large eggs
2 Tbsp minced garlic
2 tsp salt
1 tsp ground black pepper
2/3 cup chopped fresh basil 2/3 cup grated Parmesan cheese
1 small onion or 1/2 large onion, finely chopped
1/3 cup Panko breadcrumbs
2 lbs ground beef
1 cup shredded mozzarella
2-2/3 cup marinara sauce

Prep Day Directions: In a large bowl, stir eggs, garlic, 2 tsp salt, and 1 tsp pepper to blend. Mix in 2/3 cup marinara sauce, basil, Parmesan, onion and panko. Add beef and blend well. Put in gallon sized freezer bag. Put 2 cups marinara and 1 cup shredded mozzarella into freezer bags.

Serve Day Directions: Thaw ingredients Preheat oven to 375 Mound meatloaf mixture on a large rimmed baking sheet; press out to 12×8 inch rectangle (about 1 inch thick). Spread 1/2 cup sauce thinly over the top. Bake meatloaf until cooked through and instant read thermometer registers 160F, 25 to 30 minutes (there will be lots of juices and drippings on sheet around loaf). Cut the meatloaf into eight 4-inch squares and separate the squares slightly. On each square, spread 2 generous tablespoons sauce, leaving a border of meat visible. Sprinkle 1 Tbspof mozzarella cheese in center of sauce. Return meatloaf to oven. Bake until the cheese melts, about 5 minutes.

Asian-Indian:

Emily – Tangy Pork Chops w/ Honey Curry

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6 pork loins chops,approx. 1 inch think
3 slices bacon, diced
1 cup onion, chopped
2 cloves garlic minced
1/2 cup soy sauce
1/3 cup lemon juice (1 1/2c when x 6 and 2 1/4c when x9 meals)
2 T honey
1 T curry powder
2 t. chili powder
1/4 t. salt

Prep Day Directions: Cook bacon in skillet until lightly brown. Add onion and garlic; saute’ until tender. Stir in soy sauce, lemon juice, honey, curry powder, chili powder and salt. Simmer 2-3 minutes. Remove from heat. Allow sauce to stand for 1 hour until flavors are blended. Place pork chops in freezer bag and add sauce.

Serve Day Directions: Thaw Completely. Drain pork chops and save marinade. Place chops on broiling pan and place in oven, 4 inches from heat. Broil 10-12 flip and broil 10-15 or until desired doneness. Brush chops frequently with marinade. Pork chops may also be grilled.

Bridget – Chicken Tikka Masala

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3 whole (to 4) Chicken Breasts
Kosher Salt
Ground Coriander and Cumin, To Taste
1/2 cup Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion
4 cloves Garlic
1 piece (approximately 2 Inches) Chunk Fresh Ginger
Garam Masala
1 can (28 Ounce) Diced Tomatoes Sugar
1-1/2 cup Heavy Cream
2 cups Basmati Rice
OPTIONAL: Fresh Cilantro Chili Peppers

Prep Day Directions: Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven. Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt. Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

Add’l Prep Day Directions: After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. Place 3 cups of rice butter and turmeric into a bog. Place tikka masala in freezer bags and freeze.

Serve Day Directions: To a rice cooker add the 3 cups rice bag Turmeric and 6 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual. Could also add frozen peas to the rice mixture. Thaw and heat masala and place over rice! Add cilantro if wish

Andi – Honey Sesame Chicken

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7-9 boneless, skinless chicken thighs (about 2 pounds)
salt and pepper
1 cup honey
1/2 cup soy sauce
1/3 cup diced onion
1/4 cup ketchup
3 tablespoons vegetable oil or olive oil
2tbsp garlic, minced
1/2 teaspoon red pepper flakes- generous
1/2 tablespoon (or more) sesame seeds rice
4 teaspoons cornstarch dissolved in 6 Tablespoons water- you provide
3 scallions, chopped- you provide Rice

Prep Day Directions: Directions Lightly season both sides of chicken with salt and pepper, put into freezer bag. In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Add to chicken. Freeze

Serve Day Directions: Directions Place contents of freezer bag in Crockpot. Cook on low for 4 hours. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Shred chicken into bite size pieces. in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with chopped scallions. Rice- Bring 2 cups water to a boil add rice and boil for 20 minutes covered

Southwestern/Latin American:

Kirsten – Fiesta Lime Chicken

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3 large chicken breasts, filleted
1 Tbsp minced garlic
1 tsp Real Lime juice
Salt and pepper to taste
1 can Ro-tel (cilantro, lime)
3 Tbsp Ranch
3 Tbsp Taco sauce
Spanish rice
Tortilla chips (you provide)

Prep Day Directions: Fillet the chicken breasts and place in a ziplock. Add lime juice and garlic to the ziplock bag and squeeze bag to mix it all together. Place in freezer. Mix ranch and taco sauce and put in separate Baggie to freeze. Ro-tel and Spanish rice do not get frozen

Serve Day Directions: Thaw chicken overnight in refrigerator. Place chicken breasts in a Pyrex dish and salt and pepper the breasts to your liking. Bake at 350 for 20-25 minutes uncovered. Meanwhile, cook the Spanish rice. Crush some tortilla chips and make a small “bed” of it on a plate. Place breast on top of chips. Spread some of the ranch/taco sauce mixture on top of the breast and then top with a few scoops of Ro-Tel (room temp). Enjoy with a side of Spanish rice! *I was originally going to make my own Pico de Gallo but I found the can of Ro-Tel and it’s basically the same thing.

Lisa – Latin-inspired Cream Chicken Stew

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2 # skinless, boneless chicken breast, cut into bite sized pieces
3 (14.5 ounce) cans diced tomatoes
1 (16 ounce) jar green salsa
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (1.25 ounce) package taco seasoning
1 tablespoon chopped fresh cilantro
1/2 teaspoon ground chile powder
1 teaspoon ground cumin
1/2 cup cream cheese, softened

Prep Day Directions: Place tomatoes, green salsa, black beans, pinto beans, and corn in Gallon Freezer bag. Add taco seasoning, cilantro, chile powder, and cumin over the mixture. Mix, label as #1 and freeze. Place cream cheese in qt. freezer bag Place the chicken breast pieces into a Qt. Freezer Bag. Place 2 and 3 in Gallon bag labeled #2.

Add’l Prep Day Directions: FYI This recipe calls for additional spice, up to 2 tsp of chili powder. I used 1/2 tsp, so if your family wants more of a kick add to your liking. I used dried beans, soaked and cooked, in place of canned beans, for a decreased salt option. Recipe serves 8. I didn’t decrease due to the simplicity of measuring. Plan for leftovers. I’m sure it freezes well even after cooked.

Serve Day Directions: Place Bag #1: Beans, tomatoes, seasoning and the bag of Chicken in cooker, mix and set on Low. Cook until chicken is very tender, 8 to 10 hours. Add the cream cheese into the cooker. Mix to melt and combine to make a creamy sauce. Continue to cook, about 5 minutes, until heated through, then serve. May top with additional cilantro.

Another great one ladies!

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