Meal Swap: Feb. ’14 Recipes for Wednesday’s Swap

Wednesday PM Feb. 2014 Menu

Choice:

Kristine- blue cheese walnut butter pork chops

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6 boneless pork chops
salt/pepper/seasoning of your choice

Blue Cheese Walnut Butter:
1 stick of butter- unsalted- room temp
1 tablespoon of rosemary
2 teaspoons of parsley
2 oz of Blue Cheese
2 heaping spoonfuls of toasted walnuts crushed

Prep Day Directions: To prepare meat – Rub seasoning on both sides of porkchops. Place meat flat in bag and freeze. To prepare butter – Use butter at room temp, add ingredients to butter, mix well. Place butter mixture in bag and freeze flat.

Serve Day Directions: Thaw meat. Thaw butter to room temp. Bake pork chops at 350 for 20-30 minutes covered with foil. or grill each side for 5-7 min. Pork’s internal temp should be 150-160. After pork is cooked add a spoonful of butter on each chop. Gauge your cooking temperatures and time so not to dry out pork.

Kellie- Italian sausage Wellington

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1 pound ground Italian sausage
1/2 cup red or green bell pepper, chopped
1/2 cup mushroom, chopped
1/2 cup onion, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 cup chive and onion cream cheese
1 cup shredded provolone cheese
2 (8 ounce) cans refrigerated crescent roll dough
1 egg white – you provide

Prep Day Directions: Place sausage in a large, deep skillet. Cook over medium-high heat until no longer pink; drain. Add bell pepper, mushroom, onion, garlic, and salt to the skillet and cook 5 minutes or until vegetables are tender. In a large bowl, mix together sausage mixture, cream cheese, and cheese. Cool and place mixture into ziplock (1 of 3)and freeze along with 2 crescent rolls (2 and 3 out of 3)

Serve Day Directions: Thaw and bring meet mixture as close to room temp as possible. Place 1 package of crescent rolls flattened on a 9×13 inch baking dish. Cover with sausage mixture. Place remaining crescent rolls on top of mixture and pinch seams to seal. Brush top with egg white. Bake in preheated oven 325 until golden brown, about 20-30 minutes.

Brittney- Mexican Lasagna

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1.5 pd ground turkey
1 packet taco seasoning, such as McCormick’s Cheesy Taco Seasoning
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 red onion, chopped
1 15-ounce can black beans, drained
1 14-oz can fire roasted tomatoes
1 cup frozen corn kernels Salt
8 8-inch flour tortillas
2 1/2 cups shredded cheddar

Prep Day Directions: Preheat the oven to 425 degrees F. Preheat a large skillet over medium high heat. Brown ground beef and drain the fat. Return beef to pan and add taco seasoning (and water, if the seasoning packet calls for such) chili powder, cumin, and red onion. Mix and cook for 2-3 minutes. Add fire roasted tomatoes, black beans, and corn. Heat the mixture through, 2 to 3 minutes, then season with salt to your taste.

Serve Day Directions: Thawing Instructions – Thaw overnight in refrigerator. Preheat oven to 425 degrees. Cook 30 minutes or until casserole is heated through and cheese is brown and bubbly.

NA/EURO:

Emily- pork loin with garlic rub

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2 lb. boneless pork loin
6 garlic cloves, pealed
2 t. salt
2 T. fresh parsley, chopped
1 T. paprika
½ t. dried oregano
¼ cup olive oil

Prep Day Directions: Pound garlic and salt together with a mortar and pestle to form a paste. Add parsley and mix well. Stir in paprika and oregano. Then gradually stir in olive to form a thick oily mixture. Rub on pork loin, then place pork in freezer bag.

Serve Day Directions: Thaw pork loin in refrigerator for up to 2 days. Bring pork to room temp. before roasting. Preheat oven to 450 and place pork in roasting pan. Roast pork for 15 minutes, then reduce oven to 350 and roast of an additional 45 minutes until juices run clear. Transfer port to a cutting board, cover loosely with foil and let rest for 10 minutes prior to serving.

Erin- creamy bacon mini meat loaves

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2 eggs
3/4 cup milk
1-1/2 lb. lean ground beef
1 pkg. Stove Top Stuffing Mix for Chicken
3/4 cup shredded Mexican four cheese blend
1/3 cup BBQ sauce
3 green onions, sliced
6 slices bacon

Prep Day Directions: Whisk eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty. Wrap individually in plastic wrap; place in freezer bag. Freeze up to 3 months.

Serve Day Directions: From frozen – Heat oven to 375. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (160*) From Fresh or Thaw State – thaw overnight in fridge. Bake 35 min. or until done (160*)

IT/MED:

Bridget- upside down fettuccine

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1/2 lb Italian sausage
1/4 cup onion 8oz fettuccini
14.5 oz dozed tomatoes
1 tsp oregano
2oz mozz cheese
1/2 parm cheese
3 eggs
2T melted butter
2T parsley
1/2 t garlic

Prep Day Directions: Brown sausage add onion drain fat add tomatoes oregano and simmer 20 mins. Stir in mozz at end Cook fettuccini Mix egg parm cheese, butter, parsley mad garlic. Toss noodles in. Spread noodles in 10″ pie pan add sausage mix on top cover and freeze

Serve Day Directions: Thaw and bake uncovered 350 30 mins

Jenica- lazy day lasagna

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1 Package of cheese or beef ravioli
1 jar alfredo sauce
1 jar spagetti sauce
chopped spinach
shredded cheese – motz/parm blend
oregeno

Prep Day Directions: boil pasta
combine red sauce, alfredo and chopped spinach in a bowl. Layer sauce mixture, ravioli and cheese – alternating two times and ending with sauce and final layer of cheese. Sprikle with oregeno.

Serve Day Directions: thaw and bake for 30 minutes at 350 or until cheese is melted.

ASIAN/IN:

Kirsten- honey ginger glazed slow roasted chicken

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1 whole chicken (4 lbs)
2 Tbsp honey
2 Tbsp soy sauce
1 tsp grated fresh ginger root
2 garlic cloves 1 orange, sliced
1 Tbsp cornstarch
2 Tbsp dry sherry or orange juice (you provide)

Prep Day Directions: In a small bowl mix soy sauce, honey and ginger root, bag. Discard chicken neck and giblets, rinse and pat dry. Place garlic and 2-3 orange slices in cavity of chicken. Bag cornstarch separately.

Serve Day Directions: Thaw chicken completely. Spray crockpot with cooking spray. Place chicken in crockpot breast side up. Brush chicken with honey mixture. Cover and cook on low 6-8 hours or until tender and juices run clear. In a small saucepan, combine starch and OJ or sherry, blend well. Add juices from crockpot and mix well. Cook over medium heat until mixture comes to a boil, stirring occasionally. Brush sauce over chicken and serve with additional orange slices if desired.

Ashley B- Asian salmon

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Recipe to come…

SW/ LA:

Nicole- chorizo empanadas
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1/2 lb lean (at least 80%) ground beef
1 small Yukon gold potato, finely diced, cooked
2 oz chorizo sausage, finely diced
1 1/2 teaspoons sweet Hungarian paprika
1/2 teaspoon cumin Salt to taste
1 box Pillsbury® refrigerated pie crusts, softened as directed on box OR (you got two crescents rolls containers)
1 egg, beaten (you provide)

Prep Day Directions: Cook sausage, potato, and beef(drain beef) till done. Cut sausage and potato into small pieces. Season beef and mix with sausage and potato. Freeze mixture. May want to add more spice or increase potato and sausage ratio depending on taste.

Serve Day Directions: Cresent Rolls Instructions 1) On baking mat, unroll dough into 1 large rectangle; press perforations and edges to seal. Using 4-inch round cutter, cut out 8 dough rounds. Heat oven to 400°F. 2) To make each empanada, place about 2 tablespoons beef mixture onto center of each dough round. Using pastry brush (or fingers), gently brush edge of each round with beaten egg white. Fold dough round in half to cover filling; press edge together to seal. (To make decorative edge, fold dough over itself so that it forms a rope look.) Lightly brush tops of empanadas with beaten egg yolk. Option-Or you could keep in crescents in square, fill and pinch edges shut. 3) Bake 10 to 12 minute or until golden brown. Serve warm. Pie Crust 1) Remove 1 pie crust from pouch; unroll on cutting board. With rolling pin, roll out crust until 18 inches in diameter. With 2 1/2- to 3-inch round cookie cutter, cut 12 rounds from pie crust. Heat oven to 400°F. 2) -Working with 1 dough round at a time, top each with about 1 teaspoon beef mixture. Moisten edges of dough with water; fold dough over and press with fingers to seal. Use fork to create design around edge. Place on cookie sheet, close together but not touching. Repeat with remaining pie crust and filling. Brush tops lightly with egg. 3) Bake about 15 minutes or until golden brown and thoroughly heated in center. Will be good with salsa and cheese. You may have extra meat mixture. Leftovers can be mixed with rice or served in a tortilla for another quick meal.

Ashley K- out for Feb.

April 2014 Rotation:

Your Choice – Kirsten and Brittany
North American/European – Nicole and Ashley K.
Italian/Mediterranean – Kellie
Asian/Indian – Emily and Erin
Southwestern/Latin American – Bridget and Jenica

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