August 2013 Menu and Recipes
*All recipes serve 6 unless otherwise specified.
August 2013 Menu:
Your Choice –
Heather (Ranch Cheddar Burgers)
Recipe to come…
North American/European –
Bridget (Ham with Pineapple Sauce)
1/4 cup brown sugar, packed
2 teaspoons butter, melted
1 1/2 tablespoons dry mustard
1 garlic clove, minced
1/4 teaspoon paprika
1.5lbs ham steaks
1 cup pineapple juice
Prep Day Directions: Add all ingredients into ziplock bag and freeze.
Serve Day Directions: Thaw and either grill,bake or crockpot.
Kirsten (Carmelites Chicken)
Recipe to come…
Nicole (Moroccan Spiced Pork)
Recipe to come…
Ashley (Honey Sesame Steak)
1.5 pounds rump roast sliced into strips 1/2 c soy sauce
2 Tbsp canola oil
1 Tbsp sesame oil
1 Tbsp. sesame seeds
2 garlic cloves, minced
1/4 tsp. ginger
3 Tbsp honey
Prep Day Directions: Combine all the marinade ingredients and mix well with a small whisk to distribute honey. Pour marinade into a labeled freezer bag. Add steak strips, Squeeze air out, seal and freeze.
Serve Day Directions: Thaw meat in the marinade for 24 hours in fridge. Grill, broil or sauté meat and serve over rice. (I thought because the strips were kind of skinny it would be best to saute, and you could add peppers or onions as well).
Southwestern/Latin American –
Kristine (Sante Fe Beef Tacos)
1 lb ground beef
1 packet of taco seasoning
1 bag of shredded mexican cheese
1 can of whole kernel corn
1 can of black beans
12 flour tortillas
Optional/You Provide: fresh salsa and avocado/guacamole
Prep Day Directions: Brown ground beef according to taco seasoning packet instructions. Freeze flat in freezer storage bag. In another freezer bag, place frozen meat mixture, cheese and tortillas. In another bag place cans of corn and black beans for pantry storage.
Serve Day Directions: Thaw and heat ground beef. To assemble tacos, I like to warm the tortillas, layer hot meat, heated (strained) black beans, sprinkle on cheese, put on room temperature (strained) whole kernel corn, and top with fresh salsa and avocado/guacamole. Enjoy!
Kellie (Salsa Verde Enchiliadas)
1 rotisserie chickens
1 jar (16- to 17.6-ounce) mild salsa verde
6 green onions, thinly sliced
1/4 cup(s) fresh lime juice
1/2 cup(s) (loosely packed) fresh cilantro leaves, chopped
12 (6-inch) corn tortillas
1 container(s) (8-ounce) reduced-fat sour cream
1/2 cup(s) reduced-sodium chicken broth
1 package(s) (8-ounce) shredded Mexican cheese blend
1 can black beans
1 tsp cumin
Prep Day Directions: Remove meat from chicken and shred. Add 1/2 cup of salsa and 1 tsp cumin, beans, cilantro and green onions to chicken. Mix until well blended. In a separate bowl, add remaining salsa, lime, chicken broth and sour cream and whisk together. Spray 9X13 pan with non-stick spray and scoop 1/3 cup of chicken mixture into each corn tortilla, roll and place seam side down. Continue until pan is full. Place remaining chicken mixture on top of enchiladas, top with salsa mixture, and cover with foil and label 1 of 2. In a separate bag, measure out 8 oz of cheese and label 2 of 2.
Serve Day Directions: Thaw enchiladas over night. Bake loosely covered at 350 for 45 minutes, uncover, add cheese and bake an additional 10 minutes or until cheese is melty.