Meal Swap: July 2013 Wednesday’s Menu with Recipes

July 2013 Menu

Choice:

Bridget-Hawaiian Haystacks

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2 cups coconut milk
1/2 cup flour
Onions diced
3 garlic minced
2 cups chicken
2 cups rice
Coconut
Pineapple
Chowmein noodles

Prep Day Directions: Make sauce with chicken and freeze. Put rice, coconut, pineapple, chowmein in separate bags and label.

Serve Day Directions: Thaw and heat sauce. Make rice. Place chow mein noodles on plate top with rice and sauce. Add coconut, pineapple and other toppings you want I.e. celery, green onions, bell pepper, corn, almonds, oranges, cherries or peas.

Italian/Med:

Nicole- Italian Sausage with cranberry relish

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Serving Size: 16 (4 cups)

1 pkg. (10 ounces) dried cranberries
2 cups onion, chopped
1/4 cup cider vinegar
2 tablespoons sugar
1 jar (12 ounces) red currant jelly

I made seven batches and put in 4 jars on blueberry jelly and less onions then above also

Prep Day Directions: In a saucepan, combine the cranberries, onion, vinegar and sugar.

Bring to a boil. Reduce heat to low; cover and simmer until onion is tender.

Remove from the heat; stir in jelly.

Cover and refrigerate for 30 minutes or until serving.

Serve Day Directions: Thaw and cook sausages (grill or broil till done)

Heat relish or serve cold.

Serve on buns. Or cut up sausage and serve over rice or pasta.

Can use leftover relish mixed with pasta salad for a meal.

Ashley- Moroccan Burgers

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1 1/2 lb. ground beef
1/4 tsp ground cumin
1/4 tsp ground cinnamon
salt and pepper to taste
2 gloves of garlic, minced
2 T of chopped cilantro
1/4 tsp ground coriander seeds
6 slices Swiss cheese

Prep Day Directions: Combine the beef w/the rest of the ingredients & make sure the chopped cilantro is distributed evenly. Shape the beef mixture into patties & freeze.

Serve Day Directions: Thaw and Broil/Grill/Fry each burger for 4 minutes on each side or until the meat is fully cooked. Top with supplied cheese.

OPTIONAL: Garlic Parsley Aioli to top burgers: 1 cup of homemade mayo, add 1 garlic clove minced and about 1/4 cup finely chopped parsley and mix well.

Asian/Indian:

Kristine- Sweet and Sour Meatballs

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1 Lb. of Pre-made Meatballs

Sweet and Sour Sauce:
1/2 cup packed brown sugar
1 tablespoon cornstarch
1 (13 ounce) can pineapple chunks
1/3 cup vinegar
1 tablespoon soy sauce
1 small green pepper, chopped (*I like using a few different colored peppers and adding onions)

Prep Day Directions: Package the meatballs.

Package Cornstarch and brown sugar together.

Package Soy sauce and vinegar together.

Package Peppers/onions together.

Serve Day Directions: Heat meatballs in 1″ of water 8-10 minutes in pot. Drain and set aside. Mix Cornstarch and brown sugar together in pot. Stir in pineapple (with syrup), vinegar and soy sauce.

Heat to boiling, stirring constantly, reduce heat to simmer.

Add meatballs. Cover, simmer, stirring occasionally, 10 minutes.

Stir in peppers. Cover, simmer until peppers are crispy-tender, about 5 minutes.

Kellie- Tandoori-style chicken burgers

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1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks
4 scallions, thinly sliced
3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 tablespoon paprika
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
Pitas

Prep Day Directions: Put chicken, scallions, ginger, lemon, paprika, cumin and cayenne pepper into a food processor; pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into twelve 3/4-inch-thick patties (about 3 tablespoons each).

Freeze flat on cookie sheet. Once chicken burgers are frozen, remove from cookie sheet and place 12 in a ziplock bag and label 1 of 2.

Divide pitas and label 2 of 2.

Serve Day Directions: Thaw burgers in fridge. You can grill – on medium heat- or pan fry the burgers until no longer pink.

You can serve these burgers with a cumin yogurt sauce (not included).

For the Cumin Yogurt Sauce: In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin; season with coarse salt and ground pepper.

Also optional: sliced cucumbers & cilantro sprigs

In each pita pocket, place 2 burgers and optional yogurt sauce, cucumber slices, and cilantro.

BBQ/Grill:

Heather- Bacon Bleu cheese burgers

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1 1/2 pounds ground beef
3/4 cup bacon crumbles
2/3 cup bleu cheese crumbles
Extra bleu cheese crumbles for melting on top

Prep Day Directions: In a large bowl, mix hamburger, bacon and bleu cheese until well combined. Form into six hamburger patties. Bag and freeze. Put extra bleu cheese crumbles into small bags and freeze.

Serve Day Directions: Cook on hot grill for 3 minutes on each side or until hamburgers are cooked to desired doneness. Additional bleu cheese crumbles can be added if wanted.

Serve on buns with additional toppings as desired.

Sept. 2013 Menu Assignments:

Your Choice – Kristine and Kellie

North American/European – Erin and Emily

Italian/Mediterranean – Bridget and Heather S.

Asian/Indian – Kirsten and Lisa

Southwestern/Latin American – Nicole and Ashley

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3 thoughts on “Meal Swap: July 2013 Wednesday’s Menu with Recipes

  1. As for the sweet and sour meatballs:
    1. I ended up with way too much liquid. I would advise still pouring in all the syrup from the pineapple can (per the recipe) so that it will balance out the rice vinegar/soy mixture but then strain as necessary or see if yours absorbs better.

    2. My meatballs did not take nearly as long to cook as the recipe suggested so a head’s up on the cooking time (that could be why there was still lots of liquid??? It didn’t have long enough to thicken up/absorb??)

    3. Lastly, it’s great with rice.

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