Meal Swap: Wednesday’s Sept. 2013 Recipes

Sept. 2013 Menu for Wednesday’s Group

Choice-

Kristine: chicken cordon bleu pie

1/2 lb. cubed cooked chicken
1/2 lb. cubed cooked ham
1 cup shredded Swiss cheese
1/2 cup Original Bisquick® mix
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup milk
1/3 cup chicken broth
1/4 cup chive-and-onion sour cream potato topper
2 teaspoons Dijon mustard
2 eggs Chopped fresh chives, if desired

Prep Day Directions: Cook and cube chicken. Cube ham. Mix chicken, ham and cheese and pour in a bag. In medium bowl, mix Bisquick, salt, pepper, milk, broth, sour cream, mustard and eggs with whisk or fork until blended and pour in a bag.

Serve Day Directions: Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer chicken, ham and cheese in pie plate. Pour Bisquick mixture over cheese in pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. (Can also broil the top to brown more.) Let stand 5 minutes before serving. If desired, serve with additional sour cream and fresh chives.

Kellie: Creamy chorizo and chicken empanadas

1/4 large yellow onion, diced
1 tbsp. olive oil
10 ounces pork chorizo
7 ounce can of chipotle peppers in adobo sauce, diced
1 1/2 cups cooked chicken, diced
1/2 cup yellow corn kernels
3 ounces cream cheese
1 1/2 cups Cotija – I substituted parmesan cheese for ours
1 cup fresh cilantro, chopped
2 tbsp. red wine vinegar
2 prepared pie crusts

Prep Day Directions: Saute diced onions and chorizo in olive oil for about five minutes on medium heat, to give the chorizo a head start on cooking. Stir in chipotle peppers, chicken, and corn kernals and let cook for another five more minutes. Once you are confident that the chorizo is cooked through (about ten-twelve minutes total), add in the cream cheese, cotija (parm), and red wine vinegar. Stir together until fully incorporated. Remove from heat and add chopped fresh cilantro. For the crust, I cut refrigerated, ready-made pie crust dough into quarters (I used two crusts, for a total of eight empanadas). Add a heaping tablespoon to the middle of each empanada and flatten. *Pull one side of the crust over to the other and seal shut with a fork, crimping along the edges to seal. If sides are not sealing, use an egg wash along edges.

Serve Day Directions: Thaw in fridge. Make an egg wash by whisking together an egg yolk and cream or milk. Brush the wash lightly over the top of each empanada. This will make the empanada crusts golden and shiny. Arrange on a baking sheet (spray first with nonstick) and bake for twelve minutes or until golden brown. Serve nice and warm. Leftovers are great with eggs as a breakfast burrito or with a bit of extra cheese as a quesadilla. These are a bit more spicy than expected just as a heads up.

NA/Euro-

Emily: pull apart beef sandwiches

2 1/2 lbs. lean chunk roast
1 large onion sliced
1 envelope onion soup
1 can tomato soup
1/4 cup brown sugar
2 T Worcester sauce
1 T lemon juice
1 T Dijon mustard

Prep Day: Combine all ingredients and pour over roast. Freeze.

Serve Day: Thaw completely put in slow cooker. Put on low for 8-10 hours or high for4-5 hours. Before severing pour the juice in a small sauce pan on stove top. Let boil and then simmer for 15-20 minutes. Shepard beef and serve with sauce.

Erin: out for Sept

Ital/Med-

Bridget: chicken Italiano

16oz frozen spinach
8oz cream cheese
4 boneless chicken breast halved
1/2 cup Italian breadcrumbs
1/4 t oregano
4oz Mozzarella
2 fresh tomatoes

Prep Day Directions: Combine spinach and cream cheese put in freezer bag Chicken in bag Breadcrumbs in bag Cheese in bags.

Serve Day Directions: Dredge chicken in breadcrumbs Heat olive oil cook chicken 2 mins Press spinach mix on bottom of 13×9 pan Put chicken on top layer tomatoes and sprinkle with cheese Bake 350 for 30 mins.

Jenica: pesto chicken penne

1 package penne – 16oz
6 cups cubed cooked chicken
4 cups (16oz) Italian cheese
3 cups spinach
1 can crushed tomatoes (15 oz)
1 jar Alfredo (15 oz)
1 jar pesto (10 oz)
1 1/2 cups milk
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tbsp olive oil

Prep Day: Cook pasta and chicken. In large bowl add chicken, cheese, spinach, tomatoes, Alfredo, pesto and milk. Add pasta – combine and transfer to large 9×13 OR 2-8 in square greased baking dish. In small bowl combine breadcrumbs, Parmesan cheese and oil – sprinkle over casserole cover with tin foil, and freeze for 3 months.

Serve Day: Thaw. bake 350* for 40-45 minutes.

Asian/Ind-

Kirsten: Asian pork tenderloin

1/3 c light (low sodium) soy sauce
1/4 c sesame oil
2 Tbsp Worcestershire sauce
2 Tbsp packed light brown sugar
3 green onions, chopped
1 1/2 tsp minced garlic
1/2 tsp pepper
1 tsp red pepper flakes
2 lb pork tenderloin (I used two 1 lb loins)

Prep Day: Mix all ingredients in a bowl and whisk. Place tenderloin in a ziplock bag and pour mixture over. Shake bag to coat thoroughly. Refrigerate over night before freezing.

Serve Day: To grill: Grill on low-medium indirect heat slowly. Then carve into 1/2 inch pieces. To bake: Preheat oven to 325 and place loins in shallow pans lined with foil. Pour remaining sauce over the loins and bake for 1 hour. Carve into 1/2 inch pieces. *since each oven varies, you’ll have to check for doneness. There were mixed reviews about how long and at what temperature but the consensus was longer at lower temp was much tastier and more tender.

Ashley B.: Thai beef stir fry

Marinade & Sauce –
3 tablespoons fish sauce (a brown liquid that comes in a glass bottle, found in the Asian section of your grocery store or find half an aisle of fish sauces at any Asian supermarket)
3 tablespoons rice vinegar
1.5 tablespoons brown sugar
1/3 cup freshly squeezed lime juice
1.5 tablespoon soy sauce
3 tablespoons water
1/3 teaspoon Sriracha (hot Asian chili sauce, add more if desired)– left this out due to request

18 oz. flank or sirloin steak, trimmed and cut into 1/4 in strips

Stir Fry –
4 tablespoons canola oil
3/4 medium onion, sliced thin
6 cloves of garlic, sliced
3/4 of each: red, yellow and green bell pepper, seeded and sliced in strips- or a bag of frozen stir fry veggies
3/4 cup bamboo shoots (canned, jarred or fresh)
4-5 Thai basil leaves, sliced thin (fresh Italian basil can be used) Garnish
1/2 cup roughly chopped peanuts for garnish
1/3 cup minced fresh cilantro

Lime wedges for serving
Serve with Jasmine Rice

Prep Day: Mix fish sauce, rice vinegar, water, brown sugar, lime juice, soy sauce and srichacha ( if wanted) in a bag and add the beef. Toss and lay flat to freezer until needed. In a separate bag, combine onion, garlic, bell peppers and bamboo shoots. Seal and freeze until needed.

Serve Day: Thaw marinade and beef completely, bringing to room temperature. Allow the beef to marinate for at least 20 minutes to absorb the flavors. Heat 3 tsp of vegetable oil in a nonstick skillet or wok over high heat. Remove the beef from the marinade and add to the hot skillet. Reserve the marinade since it will be added to the skillet later. When the beef is browned with dark brown edges, add the frozen vegetables from the vegetable packet and cook, stirring frequently until they begin to soften, about 3 – 4 minutes. Add the reserved marinade to the skillet and stir for another minute until the sauce is thickened. Take off the heat and stir in the Thai basil leaves. Serve over steamed rice and top with chopped peanuts and chopped cilantro. Finish with a lime wedge on the side.

SW/LA-

Nicole: southwest chicken skillet

1 tablespoon vegetable oil (you provide)
1.5 lb chicken cut into pieces
1 package frozen corn,broccoli and peppers
16 oz 1 can (15 oz) black beans, rinsed and drained
1.5 cups of thick and chunky salsa
2 cups coarsely crushed tortilla chips
1.5 cups shredded Cheddar cheese
Salt and pepper (you provide)

Prep Day: Put chicken in one bag. Put salsa and vegetable in an another bag. Put cheese in another bag. Put chips in another bag. Put bags in freezer, keep can of beans separate.

Serve Day: Thaw bags. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil, stirring occasionally, until brown. Salt and pepper as desired. Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cover 6 to 8 minutes, stirring occasionally, until vegetables and crisp-tender. Sprinkle with tortilla chips and cheese. Cover and cook about 3 minutes until cheese is melted. * Don’t know if I would do broccoli against with this recipe.

Ashley K.: southwest sloppy joe packets

1 lb. ground beef
1 cup chunky salsa
2 tablespoons taco seasoning
1 cup cheese
2 tubes crescent rolls

Prep Day Directions: Brown ground beef. Add salsa and taco seasoning. Put beef mixture into freezer bag and freeze. Package cheese in small ziplock and put into bag with crescent roll tubes.

Serve Day Directions: Thaw meat mixture. Preheat oven to 375 degrees. Combine 2 crescent roll triangles by squishing the dough at the seams. Put 1/2 cup meat mixture in center and top with a sprinkling of cheese. Fold crescent roll over meat mixture to create a packet. Bake in oven for 10-15 minutes or until golden brown.