Friday’s Meal Swap Menu – January 2014
Jessica – Corn Seafood Chowder
Makes 4 family sized meals with about 3-5 servings per meal
1 stick of butter
1 bunch of celery
1 can Progresso New England Clam Chowder
1 Large family size can of Cream of Chicken Soup
1 1/2 pours of milk (till it’s creamy not runny, add as it looks like it needs it)
2 packs of frozen Simply Potatoes with Onion (cubed)
3 lbs. imitation crab meat cut-up
1 quart chicken broth (or to desired volume)
5 packs of my frozen sweet corn from summer (quart Ziplocs worth)
salt and pepper
a hint of garlic
Prep Day: Melt butter, sauté celery in stock pot. Blend half of your corn until pureed. Add everything together in the stock pot
Simmer until it looks hot and good enough to eat. Cool before freezing.
Serve Day: Thaw. Heat till hot.
Keri – Captain Jack’s Salmon
2 tablespoons paprika
1 tablespoon sea salt
1.5 tablespoons black pepper
1.5 tablespoons garlic powder
2 teaspoons cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
1/2 cup unsalted butter, melted, divided
Prep Day Directions: Combine all seasonings in a bowl, mixing well. Melt 1/4 cup butter, brush top of salmon. Sprinkle evenly with seasoning mix. Freeze.
Serve Day Directions: Thaw salmon. Preheat grill. Melt 1/4 cup butter. Drizzle one side of the salmon. On a hot grill, cook salmon, butter side down, until blackened (2-5 minutes). Drizzle with remaining butter and turn salmon.
Continue cooking until blackened.
Lindsay – Chicken Noodle Bake
Serve Day: Thaw. Bake covered at 400f for 30min. Bake another 20min. uncovered.
Vanessa – Copy Cat Shake ‘n’ Bake
1 box of dry stuffing mix
2 handfuls of French’s Fried Onions
2 spoonfuls of flour
4 – 8oz. Jars with lids
24 thin pork chops
Prep Day: Blend first 3 ingredients in food processor. Blend till fine. Split into 4 jars. Freeze chops into 4 different freezer bags. 6 in each.
Serve Day: Thaw chops. Preheat oven To 425f. moisten 6 To 8 (1/2 inch thick) bone-in or boneless pork chops with water.
Dump pork chop coating in gallon zipper bag. Make up 1 to 2 chops at a time in the zipper bag with coating mix. Bake at 425f on a un greased or foil-lined 15x10x1 inch baking pan until cooked through. 1/2 inch thick chops cook for 15 minutes do not cover or turn pork during baking. Bake thicker chops 5 To 10 minutes longer or till the internal temp hits 145f.
Meghan – Cheesy Chicken and Rice
2 cups uncooked rice
12oz frozen corn or 1 can
2 cups shredded cheese
salt and pepper
Prep day: brush chicken with olive oil and spices of your choice (I used garlic, onion, salt and paprika). Cover and bake chicken @350 till done.
Cook rice. I used half water and half veg. stock for flavor. (Could just use Saffron Rice)
Cut up chicken and mix into rice. Add in corn and mix. (could also put black beans at this point). Freeze
Serve day: Thaw and place in 8.5×11 pan. Sprinkle cheese over the top. Bake @325 till warmed through and cheese is melted.
Serve with chips and salsa, sour cream