Friday Meal Swap
August 2013 Menu
Crispy baked fish nuggets
Recipe to come…
Slow Cooker Pineapple Glazed Ham
20 oz can pineapple
1/3 cup brown sugar
Prep Day Directions: Slice ham and place in freezer bag. Combine pineapple and brown sugar. Place in separate bag. Label and freeze.
Serve Day Directions: Thaw. Place in slow cooker on low for 6 hours. Pretend it’s Easter and enjoy!
Cheesy Pork Chops and Potatoes
5 pork chops
2 potatoes, thinly sliced
1 can of cheddar cheese soup
1 cup of milk
1 cup chopped onion
salt and pepper
Prep Day: In a small bowl, mix cheddar cheese soup and milk. Add onion. Salt and pepper both sides of each pork chop and place into a foil baking dish (if freezing) or into a glass pan (if simply making ahead for the week). Pour about 1/3 of the cheese mixture over the pork chops. Cover the pork chops with the potato slices, and then pour the rest of the sauce on top.
Serve Day: Thaw frozen chops in the fridge. Preheat the oven to 400. Uncover chops and cook for about 45 mins-1 hour (or until potatoes are soft) and chops are cooked through.
Carolyn – Chicken and veggie burritos
2 whole Sweet Potatoes, Peeled And Cubed Small
1 whole Red Pepper, Diced Small
1 whole Red Onion, Diced Small
2 teaspoons Olive Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
1 pinch Salt And Pepper
1 (15 oz can) Black Beans, Rinsed and Drained
½ cups Fresh Cilantro, Chopped
2 teaspoons Fresh Lime Juice
2 cups Shredded Cheddar
2 cups cooked chicken
1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count)
Prep Day: in a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through. Let cool. Add your roasted veggies to a can of rinsed black beans. Add a squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.
Serve Day: Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray. Chop cilantro. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese and chopped cilantro. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together. Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
Pepperoncini Beef Sandwiches
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 tablespoons of olive or cooking oil
1.5 lb. beef roast, trimmed of excess fat 2 cloves garlic, minced or pressed
8-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)
Prep Day: Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Allow it to cool. Place the roast in a gallon-sized freezer bag or a large freezer safe container. Add the pepperoncinis and the garlic. Seal and freeze.
Serve Day: When ready to cook, place in a slow cooker and cook on high for 6-8 hours or on low for 8-10 hours. Serve on toasted crusty rolls with melted Provolone cheese.