MAY 2014 RECIPES for Wednesday’s Swap…
All recipes serve 6 unless otherwise specified.
Jenica: Sicilian meatloaf
2 pounds ground beef
2 eggs, beaten
3/4 cups bread crumbs
1/2 cups tomato juice
2 Tablespoons parsley
1/2 teaspoons oregano
1/4 teaspoons salt
1/4 teaspoons pepper
8 slices boiled ham
6 ounces shredded Mozzerella cheese
*FYI this recipe is for 2 meatloafs*
Prep Day Directions: Mix first 7 ingredients, then add to beef, combine. On wax paper form meat mixture into a 10×12″ rectangle. Line with ham and cheese. Roll and seal seam. Cut in half. Seal ends and seam well, otherwise the cheese will just ooze out all over the place.
Freezing Directions: Follow directions but do not bake. Instead, wrap the meatloaf in wax paper and then plastic wrap. Place in a freezer bag until ready to use.
Serve Day Directions: Thaw. Unwrap and place on a foil lined baking sheet. Bake 1 hour 20 minutes at 350 degrees.
Bridget: chicken taco bowls
Adapted from budgetbytes.com
1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
to taste cracked pepper
2 cups dry rice
8 oz. shredded cheddar
½ bunch cilantro (optional)
Serve Day: Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture. Secure the lid on your slow cooker and cook on low for 8 hrs.
Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
Brittany: lamb burgers
1 large onion, minced
2 tbsp chopped cilantro
1 jalapeno (left out)
1 clove garlic
1 1/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
1 pound ground lamb
1/2 pound ground beef
Prep Day Directions: mix together all ingredients, make into 6 patties. freeze
Serve Day Directions: Thaw overnight and grill
Kirsten: super sloppy joes
1 1/2 lb ground beef
1/2 c brown sugar
1 onion chopped
1 c pepper chopped (I used a mixture of red, yellow & orange)
1 Tbsp steak seasoning (McCormick)
1 Tbsp red wine vinegar
1 Tbsp Worcestershire
1 c tomato sauce
2 Tbsp tomato paste
Prep Day Directions: Brown beef with steak seasoning, drain. Add onions and peppers, vinegar and Worcestershire and cook 5 minutes. Add sugar, tomato paste and sauce and cook another 5 minutes. Let cool, put in ziplock and freeze flat.
Serve Day Directions: Thaw bag, reheat on stovetop or microwave and serve with buns.
Nicole: prune and olive chicken
3 cloves garlic, minced
1/3 cup pitted prunes, halved
8 small green olives
2 tablespoons capers, with liquid
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 bay leaves
1 tablespoon dried oregano
salt and pepper to taste
3 pounds chicken cut into pieces
1/4 cup packed brown sugar
1/4 cup dry white wine
1 tablespoon chopped fresh parsley, for garnish
Prep Day Directions: Add all ingredients to bag and freeze.
Serve Day Directions: Thaw and spread mixture in the bottom of a 10×15 inch baking dish and refrigerate overnight- you can Use foil to make clean-up easier. If thawing in the gallon freezer bag, put long side down so the marinade in getting all the chicken pieces. Preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken (all ready included but you can add extra). Bake in preheated oven for 1 hour or until done, spooning juices over chicken several times as it is baking. To serve, spoon juices over the top, and garnish with fresh parsley (if desired).
Ashley: chicken pesto pasta
1 pound chicken breast, cooked and cubed
1/3 cup pesto
1 large red pepper (I used mini peppers, red and orange)
2 teaspoons minced garlic splash of lemon juice
1 package angel hair pasta
Prep Day Directions: Bake chicken breasts at 400 degrees for 30 minutes. Let cool then cube. Slice peppers into strips. Combine chicken, peppers, pesto, garlic, and lemon juice in freezer bag.
Serve Day Directions: Thaw bag. Cook sauce in skillet until warmed through and the peppers are as soft as you like. Serve over cooked angel hair pasta.
Kendra: Indian buttered chicken
1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt skinless, boneless chicken breast, cut into bite-sized chunks 2 tablespoons vegetable oil
Add spices to your liking…
2 tablespoons tandoori masala
1 teaspoon cayenne pepper
1 teaspoon garam masala
Serve Day Directions:
Note: The sauce has no spice of any kind in it right now. I thought that with families and children spice level would be different for everyone. I cooked mine at home one night with cayanne pepper, gram masala, and a curry spice. I tasted and added more as it simmered along. I also added some cilantro on top after it was plated.
Rice Instructions: 2 cups of h2o for 1 cup of uncooked rice. Bring to a boil. Turn heat down and cover with a lid. Simmer 15 minutes or until all water is absorber
Kellie: pineapple ginger flank steak
3/4 cups pineapple juice
1 Tablespoon minced fresh ginger
1/4 cups soy sauce
1/4 cups canola oil
4 garlic cloves, minced
1.5 pounds flank steak
Prep Day Directions: Mix all ingredients and place in ziplock bag. Freeze.
Serve Day Directions: Thaw and grill.
Erin: tex mex chicken fingers
Next Swap: Wed. 6/11/14 at 8:30pm