July 2013 Menu for Friday’s Group
Thai Sweet & Spicy Shrimp Pizza
For the Shrimp:
1 lb large shrimp
5 tbsp. mayonnaise
3 tbsp. Thai Sweet Chili Sauce
1 tsp. Sriracha
For the Pizza:
2 Archer Farms Fire Roasted thin square pizza crust
1 1/2 cups mozzarella cheese
2 tbsp. scallions, chopped
2 tbsp. cilantro leaves
Prep Day Directions: thaw shrimp and remove tails from shrimp.
combine 5 tbsp. mayonnaise, 3 tbsp.
Chili Sauce, & 1 tsp sriracha in a bowl.
Once mixed, toss shrimp until well coated.
Place in fridge until ready to eat.
Remove cilantro from stems
Serve Day Directions: Place 3/4 cup mozzarella cheese on each pizza crust.
Divide the shrimp between the two pizza crusts.
Preheat the grill, leaving half of the burners off for indirect heat.
Lightly spray the grates so the crust doesn’t stick.
Place one pizza on the grill and close the grill.
Grill directly on the grates for about 8-10 minutes or until crust is golden and cheese is melted.
Remove from the grill, and top with scallions and cilantro.
Repeat with second pizza.
**I used cooked shrimp, so you don’t need to cook it before hand, you can always do so before putting the shrimp on the pizza if you like it cooked more.
**You can also just bake it in the oven at 400 degrees if you don’t have a grill
Salmon Cakes with Rice Pilaf
Prep Day Directions: In a small freezer bag combine red pepper, chives, dill, lemons juice and tabasco. Label a sleeve of Ritz crackers and 3 cans of salmon for the pantry.
TO PREPARE: On hand – 2 eggs and oil. In a medium bowl break up the canned salmon with a fork. Add about 1 cup cracker meal and work through the fish. Add the eggs, pepper, chives, dill, tabasco, and lemon juice. If the mixture is too wet add more cracker meal. Form 3-inch patties about 1 inch thick. You should have 8-10 cakes.
Serve Day Directions: Fry in hot oil in a single layer until golden, 3-4 minutes on each side. Drain on a paper towel-lined plate.
1/4 cup olive oil
2 T butter
6 cups white rice, uncooked
2 cups chopped carrots (about 4 medium)
1 cup chopped celery (about 4 stalks)
1 cup chopped onion (about 1 medium)
8 tsp chicken bouillon granules
4 tsp dried parsley
1 tsp black pepper
Prep Day Directions: Heat olive oil and butter in large skilled over medium heat. Add rice, carrots, celery, and onion; cook, stirrying, until rice is golden brown, 5- 7 minutes. Cool. Divide rice mixture among 4 1-gallon freezer bags. Into each bag, measure 2 tsp bouillon, t tsp parsley, and 1/4 tsp pepper. Seal and freeze.
Serve Day Directions: To cook, place frozen pilaf in a medium saucepan and add 3 cups of water. Bring to a boil; reduce heat and cook, covered, for 30ish minutes, or until water is completely absorbed.
Ham Pot Pie
Recipe to come!
Chicken Orange Curry
1 onion, chopped
1 red bell pepper, cut into 1″ pieces
1 green bell pepper, cut into 1″ pieces
4 boneless, skinless chicken breasts, cut into 1″ pieces
1 clove garlic, minced
1 cup orange juice
1/4 cup water
1/2 tsp. salt
1 Tbsp. curry powder
3/4 cup whipping cream
3 Tbsp. cornstarch
Hot cooked rice
Peanuts and raisins (optional)
More curry powder
*You could also add a sweet potato peeled and cubed
Prep Day Directions: Combine onion, peppers, chicken, garlic, orange juice, water, salt, and curry powder and mix well. Place in freezer bag and freeze.
Serve Day Directions: Thaw in fridge overnight. Put in a 3-4 qt crock pot, cover and cook on low for 6-7 hours until chicken is thoroughly cooked.
Cooking time may need to increase if you put it in frozen. Check it at 6 hours and shred the chicken. If it is done, then proceed to the final step.
In small bowl, combine whipping cream and cornstarch and blend with wire whisk. Stir into crockpot, turn heat to high, and cook for 15-20 minutes, stirring once, until sauce thickens.
Serve over hot cooked rice with peanuts and raisins, more curry powder, and condiments.
4 Cheese Spinach Stuffed Shells
1 Box of jumbo shells
16 oz ricotta cheese
15 oz. cottage cheese
1 package of frozen spinach
4 cups of mozzarella cheese
2 cups of red pasta sauce
1 clove of garlic
1/2 tsp of basil
Optional- sprinkle of Parmesan cheese, you provide.
Prep Day Directions: Cook shells al dente. Thaw and drain spinach. Mix together spinach, cheeses, garlic and basil. Stuff shells. Place on baking pan and flash freeze for two hours. Package and label shells and sauce.
Serve Day Directions: Place stuffed shells in 8×8 baking dish and thaw over night in fridge. Cover with pasta sauce and sprinkle with Parmesan cheese. Bake at 350 for 30 minutes.
Veggie and White Bean Gnocchi
gredients: 1 16-ounce package shelf-stable gnocchi
1 medium yellow onion
4 cloves garlic, minced
6 cups spinach, chard, and kale leaves
1 15-ounce can Italian-seasoned diced tomatoes
2 tablespoons chopped basil leaves
1/4 teaspoon freshly ground pepper
1 15-ounce can white beans, rinsed
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
Prep Day Directions: Measure and mix cheeses. Put in bag and seal.
Mix all remaining ingredients, except beans and gnocchi. Put in bag and seal.
Serve Day Directions: Thaw in refrigerator overnight. Cook gnocchi according to package directions. Cook veggie mixture in a skillet on the stove until warmed through. Rinse and add white beans. Add cooked gnocchi to skillet and mix in cheese until melted. Enjoy!