Meal Swap: Wednesday Group’s March 2013 Menu & Recipes

Wednesday Group’s March 2013 Menu

Your Choice:

Emily – Pulled Pork Sandwiches with White BBQ Sauce

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1 1/4 lb. pork roast

Marinade:
1/2 c apple cider vinegar
1/4c water
3 T. brown sugar
2 t. Kosher salt
3/4 t black pepper
1/2 t red pepper
1/2 t mild chili powder
1/4 t garlic powder

White BBQ Sauce:
1 T white vinegar
1 t. black pepper
1 t lemon juice
1/8 t salt

Prep Day: Cut pork into 2 1/2 inch pieces. Combine rest of the marinade ingredients with pork and freeze using freezer bag method. In a separate bag combine ingredients for BBQ sauce and freeze using freezer bag method.

Serve Day: Thaw completely. Cook pork on low in slow cooker for 4-6 hours. Remove pork from its juices and shred. Serve on rolls (you provide) and top with BBQ sauce.

White BBQ sauce: Thaw completely. Add 1/2 cup mayonnaise (you provide) and chill.

Erin – Basil-Balsamic Pork Chops

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adapted from Fix, Freeze, Feast

Serving Size: Makes 2 entrees, 6 servings each

12 pork loin chops, boneless or bone-in
1 cup olive oil
1/2 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup lemon juice
2 Tbsp honey
2 tsp minced garlic
2 tsp dried basil
1-1/2 tsp black pepper
2 one gallon freezer bags, labeled

Prep Day: Divide chops evenly among freezer bags. Whisk together olive oil, vinegar, soy sauce, lemon juice, and honey in a medium bowl. Divide marinade evenly over the pork. Into each bag measure 1 teaspoon garlic, 1 teaspoon basil, and 3/4 teaspoon pepper. Seal and freeze

Serve Day:

OUTDOOR COOKING – Completely thaw in the refrigerator. Prepare a medium fire in a gas or charcoal grill. Cook chops, turning occasionally, until an instant-read thermometer inserted into the thickest part of a chop reads 160 degrees. Discard remaining marinade.

INDOOR COOKING – Completely thaw in the refrigerator. Arrange chops on an un-greased broiler pan. Broil chops under high heat, 5 inches from the heat source, turning frequently, for 15 to 18 minutes or until an instant-read thermometer inserted into the thickest part of a chop reads 160 degrees. Discard remaining marinade.

North American/European:

Heather – Cheesy Bacon Burgers

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2 pounds lean ground beef
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 tablespoons low sodium soy sauce
1 1/2 cups shredded Cheddar cheese
12 slices bacon, fried and crumbled
2 tablespoons dried parsley

Prep Day: Thoroughly combine ground beef, salt, garlic powder, pepper, and soy sauce. Divide mixture into 16 thin patties of equal size. Combine cheese, bacon and parsley and divide evenly on eight of the patties. Top each of the eight patties with remaining patties; seal edges. Put in Ziploc bag and freeze.

Serve Day: Thaw and cook on grill or under broiler to desired doneness.
Makes eight burgers.

Italian/Mediterranean:

Bridget – Gnocchi with Turkey Ragu

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1 lb ground turkey
1T olive oil
2 cups chopped red onions
1 1/3 cup chopped peppers
1t basil leaves
1t salt
1/2 cup dry white wine
6 oz tomato paste
15 oz tomato sauce
160 oz gnocchi

Prep Day Directions: brown turkey and transfter to bowl. Add olive oil and saute onion, basil, salt, peppers and garlic for 5 mins. Add the turkey and wine, paste and sauce. cool and freeze.

Serve Day Directions: Thaw ragu. cook gnocchi according to package. warm ragu. drain gnocchi and put in bottom of shallow bowl. top with ragu and season with pepper to serve.

Andi – Garlic Cheddar Chicken

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Bread Crumb Mixture
1/3 Cup Dry bread crumbs
1/4 Cup Grated Parmesan
1 Cup shredded cheddar cheese
1/4 tsp garlic powder
1/8 tsp dried oregano
1/8 tsp salt
1/8 tsp pepper
6 Boneless/skinless Chicken breast halves flattened or tenderloins

You Provide: 1 tbsp. butter

Prep Day: In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese,oregano, garlic powder, pepper, and salt. Put in Freezer bag. Flatten breast or loins using a meat tenderizer. Place in freezer bag.

Serve Day Directions: Melt one tblsp butter in low baking dish. Dip each chicken breast in the butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Asian/Indian:

Kirsten – Honey Lime Chicken

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2 lb chicken breasts, cut into strips
1/4 c olive oil
1/4 c lime juice
2 Tbsp honey
1/2 tsp cayenne pepper
1 tsp salt
Dash pepper

Prep Day: Cut breasts into strips (or filet them) and place in ziplock bag. Add all other ingredients together and whisk in small bowl, pour over chicken and seal bag. Mix well and freeze flat.

Serve Day: Thaw in refrigerator overnight to marinate. Heat grill (either outdoor grill, or indoor grill pan) to medium heat. Grill chicken for approximately 6-7 minutes on each side or until juices run clear.

*Although I haven’t tried, I assume you could bake this as well.

Lisa – Asian Turkey Burgers

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1.5 pound ground turkey breast
3 garlic cloves, minced or pressed
1 teaspoon freshly grated ginger
4 green onions, thinly chopped
3/4 tablespoon low-sodium soy sauce
3/4 tablespoon rice wine vinegar
1 1/2 tablespoon sesame oil
3/4 tablespoon toasted sesame seeds
6 buns

Prep Day: Combine all ingredients, in a large bowl and mix gently with your hands until just combined – do not over mix. Form turkey into 6 patties about 1/2 inch thick. Freeze in bag #1. Freeze Buns in bag #2.

Serve Day: Heat a skillet over medium-high heat (or preheat your grill or George Foreman) and once hot, cook burgers. Cook for 4-5 minutes per side. Toast buns if desired.

Southwestern/Latin American:

Nicole – Mexican Fajita Pizza

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1 can Pillsbury® refrigerated thin pizza crust
1 tablespoon olive or vegetable oil (you provide)
4 boneless skinless chicken breast halves (about 1 lb) cut into thin strips
1 teaspoons chili powder
1 teaspoon garlic salt
1 cup thinly sliced onions
1 cup tricolor pepper strips, 2×1/4 inch
1/2 cup Thick ‘n Chunky salsa
2 cups shredded Taco cheese (8 oz)

Prep Day Directions: In a gallon freezer bag, combine seasonings, onions and peppers. Put cut chicken in gallon bag. Chicken should be in a separate package. Put cheese in gallon bag. Cheese should be in a separate package. Put salsa in a smaller bag. Put salsa bag in gallon bag. Freeze gallon bag. Give refrigerated thin pizza crust separately.

Serve Day Directions: Thaw gallon bag. Heat oven to 400°F. Use a cookie sheet. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan. Bake 4 to 6 minutes or until very light golden brown.

Meanwhile, heat oil in 10-inch skillet over medium­ high heat. Add chicken. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips with seasonings added to it; cook and stir 2 to 3 minutes longer or until chicken is no longer pink in center. Drain excess water.

Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken. Sprinkle with cheese. Bake until crust is golden brown.

Ashley – Mexican Chicken Alfredo

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1lb. spaghetti noodles
1lb cooked chicken, cubed
1 medium onion, chopped
2 jars (15oz each) Alfredo sauce
1 cup grated Parmesan cheese
1 cup salsa
1/4 cup milk
1 T taco seasoning

Prep Day Directions: Bake chicken, then cut into cubes. Put all ingredients into freezer bag (except uncooked pasta, which it still packaged).

Serve Day Directions: Thaw bag. Cook noodles in boiling water. Heat sauce in saucepan until warm. Serve over cooked noodles.

Soups/Stews:

Kristine – Chicken Wild Rice Soup

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my recipe has no instructions/ingredient list…. it’s just: Chicken Wild Rice Soup – Thaw, reheat and serve!

Kellie – Farmhouse Ham & Vegetable Chowder

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2 cans (10.25 oz each) condensed cream of celery soup – undiluted
2 cups diced cooked ham
1 package (10 oz) frozen corn
1 large baking potato, cut into 1/2 inch pieces
1 medium red bell pepper, diced
1/2 teaspoon thyme leaves
2 cups of small broccoli florets

You Provide: 1/2 cup milk

Prep Day: Combine soup, ham, corn, potato, red bell pepper and thyme in a bowl and mix well and put in labeled gallon size bag. Freeze flat. Put the 2 cups of broccoli in a separate labeled quart sized freezer bag.

Serve Day: Thaw over night. Put in slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Note for Swappers: Please leave each other constructive comments and if your family liked a recipe or not in the comment section of this post. Thanks!

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5 thoughts on “Meal Swap: Wednesday Group’s March 2013 Menu & Recipes

  1. Tip for the Chicken Wild Rice Soup: It’s pretty thick. Either enjoy as is, or you can add a cup or so of chicken stock to slightly thin it out and also increase your servings. Enjoy!

    Fajita Pizza was great. Would def make again.

    I really liked the Mexican Alfredo Pasta as well. My son scarfed it down but my daughter complained it was too spicy. Hubby loved.

    Thanks for all the great meals!!

  2. Gnocchi with Turkey Ragu was good. I overcooked the gnocchi so it was a little mushy 😦 I also thought the sauce was really tasty. Howie devoured it and JR said it was good! Natalie was picky and didn’t go for it.

  3. We haven’t had most March Meals yet (Justin’s been gone a lot) but we loved the honey lime chicken and those cheesy bacon burgers!

  4. The turkey gnocchi was good. However the serving size was small. The package said only 4 servings. With three teenagers we rely on meal swap to serve 6.

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