Meal Swap: Feb. ’14 Recipes for Friday’s Group

Seafood:

Vanessa – Shrimp Quesadillas

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1 (20ct.) small Flour Tortillas
1/2 of a 12oz. bag frozen Small Shrimp, Cooked, Peeled And Deveined
1/2 of a 19oz. can Mexican Enchilada Red Sauce
1/2 of a 14oz. bag of Birds Eye Recipe Ready Tricolor Pepper and Onion Blend
2 cups Fiesta Cheese Blend, finely shredded (Moneterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese)

You Provide:
2 Tablespoons Olive Oil
Melted Butter

Optional Ingredients for Serving: rice, beans, salsa, sour cream, guacamole—whatever you’d like!

Prep Day: Label gallon freezer bag. Place all bags with tortilla bag in a gallon freezer bag. Package up sauce in small bag. In another a quart size bag package up cheese. Package up frozen shrimp in another small freezer bag. Package up veggies in a small bag too. Put all small bags of ingredients in the gallon freezer bag. Freeze quesadilla kit.

Serve Day: Thaw shrimp under cold running water. If you want your veggies chopped smaller chop when frozen so they don’t squash. Thaw everything else including veggies in fridge overnight.

Pour red sauce over thawed shrimp. Set aside for an hour in the fridge.

Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get roasted looking (brown/black). Remove from skillet and set aside.

Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into pieces.

Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla.

Bake at 375° for 9-11 minutes or until crisp and golden brown. Cut into wedges.

Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!

Meatless/Your Choice:

Gretchen – Calzones

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I roll pizza dough
1 pound mild italian sausage
1 3/4 cups pizza sauce
1 1/2 cups mozzarella cheese
1 sweet onion, diced
1 cup red, yellow, or green pepper, diced

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

Beef:

Meghan – All American Casserole

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Recipe to Come…

Lindsay – Meatloaf

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Recipe to Come…

Poultry:

Jessica – General Tso’s Chicken

Chicken
Sauce
Brown Rice/Vegetable steamer bag

Prep Day: Preheat Oven to 400 degrees F

(Do not Thaw)

Bake frozen chicken pieces on a foil lined cookie sheet for 15-18 minutes, turning halfway through baking time.

Meanwhile, place sauce packets under running water until warmed through.

Mix chicken in sauce.

Steam rice/veg bag in microwave for 5-7 minutes. (Do not pierce bag)

Pork:

Heather – Parmesan Honey Pork Roast

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Prep Day: In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Freeze.

Serve Day: Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. A suggestion would be to make mashed potatoes as a side to use the gravy with.

Due to Bad Weather Changed Swap: March 7th at 11:30am in the First Free Gym.

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