Meal Swap: Friday’s January 2013 Menu and Recipes

January 2013 Menu:

Note: All recipes serve 6 adults unless otherwise noted.

Seafood/Fish –

Heather G. (New England Clam Chowder)

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A serving size is 2 cups

5 baking potatoes cut 1/2 inch cubes
3 stalks celery finely chopped
1 smalled onion finely chopped
1/2 piece of bacon(optional)
1/2 stick of butter
3 tablespoons flour
pint-quart of milk
handful of chopped parsley
5 cans of chopped clams juice separated and saved
salt and pepper to taste

Prep Day: Put potatoes in pot and fill up with water till the potatoes are covered Parboil potatoes, add celery and onions and reserved clam juice bring back to a boil. Cook for a minute or two. Whisk the flour and a bit of the milk together in a bowl, then add to soup. Bring to a boil and let cook for 5 minutes. Salt and Pepper to taste. Add the rest of the milk. cook for 5 more minutes Add Clams and Parsely. Simmer and Stir for 30 minutes.

Serve Day: Defrost RE-Heat Slowly. Serve Enjoy!

Megan (Coconut Crusted Tilapia with Apricot Dipping Sauce)

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1 cup flaked coconut
2 tablespoons flour
1 tablespoon creole seasoning
6 (4 ounce) fillets tilapia
1/2 cup cornstarch
3 eggs

Apricot Dipping Sauce:

1/2 cup apricot jam
2 teaspoons brown mustard
1 teaspoon prepared horseradish

Prep Day: Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch and shake off the excess. Crack the three eggs in a bowl and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides. Freeze in a single layer. Prepare apricot dipping sauce by stirring together the jam, mustard and horseradish in a small bowl, transfer to an ice cube tray (fills about four cubes) and freeze.

Serve Day: Thaw, Bake at 450 for 11 – 15 minutes. (Turn Once) Then broil for 2 minutes (to crisp) Serve the Tilapia accompanied by the dipping sauce. (thaw dipping sauce and serve at room temperature).

Poultry –

Heather T. (Cilantro Lime Chicken with Corn and Black Beans)

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1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste

Prep Day: Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

Serve Day: When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW in crockpot for 8 hours (or HIGH for 4 hours).

Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Beef –

Lindsey M. (Steak Stroganoff)

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2 T. flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. paprika
1 T. parsley
1 3/4 lb. boneless beef round steak cut into strips
1 can cream of mushroom soup
1/2 cup water
1/2 evelope dried onion soup mix
Jar of mushroom pieces drained
1/2 cup of sour cream
egg noodles

Prep Day Directions: Combine spices, meat, soup, water and soup mix. Place in freezer bag and freeze. Place mushrooms, sour cream and noodles in seperate bag.

Serve Day Directions: Thaw ingredients and place in slow cooker. Cook on low for 6-7 hours. (Check meat at 6 hour mark.) Stir in mushrooms and sour cream. Cover and cook on high 10-15 minutes or until heated through. Serve with noodles.

Meatless or Your Choice –

Vanessa (Crockpot Beer Chicken)

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1 Whole Chicken, bones in
1 bottle of Guinness Stout Beer
1/2 tsp Garlic Powder
1/2 tsp Basil
1/2 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp Kosher Salt

You Provide: 1 T. Melted Butter

Prep Day: Place chicken in gallon freezer bag. Freeze chicken. Place spices in a small baggie and place in the pantry. Also place stout in pantry.

Serve Day: Thaw chicken. Rinse chicken and pat dry. Pour beer into pot. Rub butter top of chicken and then the spices. Put chicken into crockpot. Cook on high 3-4 hrs or low 7-8 hours.

Sarah (Vegetable and Chickpea Curry)

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1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 jalapeno chili, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups cubed peeled baking potato
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
1 lemon (cut into 6 wedges)

Prep Day: Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly. Let cool, then put all ingredients in freezer bag.

Combine all other ingredients (except spinach, coconut milk and lemon) and put in gallon freezer bag. Put spinach in a separate small freezer bag.

Serve Day: Thaw All Ingredients. Place all ingredients in a 5-quart electric slow cooker (except the spinach). Stir well. Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

Pork –

Lindsay L. (Pork Tenderloins with Gorgonzola Sauce)

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1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon dried thyme
2 3/4-pound pork tenderloins

Gorgonzola sauce –
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
1/4 cup dry white wine
1/4 cup canned low-salt chicken broth
1 cup crumbled Gorgonzola cheese (about 4 oz.)

Prep Day Directions: Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Cool and place in freezer bag. Now make the Gorgonzola sauce. Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes. Cool and place in freezer bag. Wrap tenderloins. Place everything in a gallon freezer bag and freeze flat.

Serve Day Directions: thaw everything. When ready to prepare. Preheat oven to 425°F and Oil large rimmed baking sheet.

Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread room temp Dijon mustard mixture over all sides of pork.

Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.

Reheat gorgonzola sauce in a sauce pan till hot.

Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.

Next Meal Swap: 11:30am Friday Feb. 15th. There are only 9 of us swapping.

February 2013 Menu Assignments:

Seafood/Fish – Lindsay L.
Poultry – Heather G. and Megan
Beef – Ann and Heather T.
Meatless or Your Choice – Lindsey M. and Gretchen
Pork – Vanessa and Sarah

Please send me your two recipes to be voted on Sunday jan. 27th, 2013.

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