Friday’s March ’14 Menu and Recipes
It’s the month of soup and sandwich!
Vanessa – Crockpot Alabama Chicken Sandwich with White BBQ Sauce
2½ to 3 lbs. bone in chicken pieces or 2-3 lbs. boneless chicken pieces
1 (14.5 oz.) can low sodium chicken broth
1 Tbsp. liquid smoke
1 tsp. seasoned salt
6 soft burger rolls, toasted
¾ cups mayonnaise
3 Tbsps. apple cider vinegar
1½ Tbsps. sugar
1 Tbsp. jarred horseradish (use less if desired)
1 Tbsp. water
1 tsp. lemon juice
½ tsp. black pepper
¼ tsp. each cayenne, salt
Prep Day: Pour in chicken broth and liquid smoke into quart size bag. Put seasoned salt in snack size bag. In a medium bowl, whisk together sauce ingredients and put in a small freezable bowl. Place chicken in a gallon freezer bag. Put all of the above in a 2 gallon freezer bag along with buns and freeze.
Serve Day: Thaw. Remove skin on chicken. Place the chicken breasts in a slow cooker. Pour in chicken broth and liquid smoke. Cover and cook on low 5 hours.
Remove the chicken after 5 hours and place on a cutting board. Pull off the skin and remove the bones, then shred the meat (the meat literally falls off the bones). Sprinkle the seasoned salt over the meat and mix it in using your hands. Immediately place the chicken in bowl and cover to keep warm.
Pour half the white sauce on the chicken and toss. Put the chicken on toasted rolls and top with more white sauce. Top with pickles and devour!
Meghan – crockpot potato soup
3 cups Chix Broth
2lbs Frozen potatoes (cubed or shredded)
1 1/2 tsp salt
3/4 tsp pepper
3 cups Milk
3 cups Cheese
water as needed
Prep Day Directions: Put potatoes, broth, seasonings in gallon bag. put bacon in bag put cheese in bag. Freeze.
Serve Day Directions: No need to thaw put potato mixture in crock pot on low for 4hrs or till potatoes are soft. Mash potatoes add milk and cheese, blend to desired consistency cook on high till cheese melts serve topped with bacon (or mix in during slow cook phase) *add more liquid to achieve desired consistency (stock, water, milk)
Gretchen – pot roast
1 bag baby carrots
1 cup chopped celery
1 cup chopped onion
6 cloves garlic, whole
2 cans cream soup
1 pack brown gravy mix
1 – 4lb. pot roast
Prep Day Directions: Combine mushroom soup and brown gravy mix in gallon size freezer bag Add pot roast to bag, then add the rest of the ingredients.
Serve Day Directions: Defrost meal overnight. Cook in crock pot for 8-10 hours on low OR in a dutch oven for 3-4 hours at 350 Degrees. If you cook it in the dutch oven, be sure to check it about 2/3 of the way through to make sure there is enough liquid.
Kari – Sloppy Joes
1 lb ground beef
1/4 c. chopped onion
1 clove garlic
1/4 tsp. salt
pinch of pepper
16 oz. tomato sauce
1 T. brown sugar
2 tsp. prepared mustard
2 T. ketchup
6 small hamburger buns
Prep Day Directions: Chop onion. Press garlic. Brown beef, onion and garlic in skillet. Drain meat. Return to skillet and stir in remaining ingredients. Cool completely and put into freezer bags. Squeeze air out of bags and freeze.
Add’l Prep Day Directions: My mom used to add tomato soup, and tomato paste with the tomato sauce along with the ketchup. I think that’s a bit too much for my taste, and adapted it differently. Other options for this recipe: Use American cheese and pita pockets. Cut pita pockets in half and place meat in them with the cheese. My kids loved the change up! You could freeze the pita’s and cheese slices together with the meat sauce. Although, this method is not any less messy.
Serve Day Directions: Defrost beef mixture in refrigerator overnight. Heat through in microwave for 4-5 minutes. *I sometimes will purchase refrigerator biscuits and “smoosh” them into greased muffin tins. Then scoop the meat mixture on top of the biscuts and sprinkle my favorite shredded cheese over the top. My kids love eating the meat-muffins for dinner – and sometimes it’s less messy than the bun option. Just follow the directions for the biscuts for cooking.
Lindsay – Chicken Chili
Recipe to Come…
Jessica – Cuban pork sandwiches
Crock Pot Cuban Pork Sandwiches
1 onion, sliced
2 1/2 to 3lbs of Boneless Pork Shoulder Blade (butt) or sirloin roast
1 tbsp packed brown sugar
2 tsp dry minced (granulated) garlic
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
Juice of 1 lime
1/4 cup water
Prep Day: place pork roast in gallon bag with sliced onions. In a small bowl, whisk together brown sugar, garlic, cumin, salt and pepper. Sprinkle over pork.Pour lime juice around the pork. Close and freeze.
Serve Day: Arrange onion slices on the bottom of your Crock-Pot. Place pork on top of onions. Pour lime/seasoning juice juice from freezer bag and water around the pork. Cover and cook on low for 8 to 10 hours, until pork is tender.
Transfer pork to a plate and shred with forks and return to Crock Pot. Pour liquid into a deep bowl, skim fat from the liquid. Measure out 1 cup and pour over pork in the Crock Pot. Cover and cook on high for 30 minutes or until pork is heated through. Turn to warm for serving. To serve, spread mayo on each bun and top with pork.