Meal Swap: May 2014 Recipes for Friday’s Group

May 2014 Recipes for Friday’s Group

***all recipes serve 6 unless otherwise specified.***

Hobo Dinner – Vanessa

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Canadian steak seasoning
Italian seasoning
Red pepper flakes
3/4 lb. raw lean ground beef, crumbled in bite sized chunks
1 bag potatoes O’Brien include onions and peppers
1/2 bag frozen carrots
1/2 whole green beans
1T. minced garlic
12 pads of butter

Prep Day: Dump the potatoes, green beans, carrots, garlic into a 9×13 pan. Sprinkle over top the red pepper flakes and italian seasoning to your liking. Mix it up and level it out. Put the pads of butter over the veggies. Place raw crumbled ground beef over everything and then sprinkle it all with steak seasoning to your liking.

Serve Day: Thaw. Bake 45 min. to 1 hour. Crispy yet tender and juicy.

No Boil Three Cheese Manicotti – Kari

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Filling:
24 oz Cottage Cheese
2 cups mozzarella cheese
1 1/2 tsp Italian Seasoning
1/4 tsp salt
1/4 tsp pepper

Remaining ingredients:
1 pkg 8oz manicotti shells
1/2 cup mozzarella cheese jar or can of marinara (or use homemade)

Prep Day Directions: Combine filling ingredients and gently knead until mixed. Fill ziploc bag with cheese mixutre and cut a small corner off the bag. Spread 1/4 cup sauce in each pan (2-8×8 or 1-9×13). I used 1/4 cup sauce with 1/4 cup of water to fill a 9×13. Pipe manicotti shells and place them in the pan on top of sauce. Pour remaining sauce on top. Top with remaining shredded cheese.

Serve Day Directions: Thaw 24 hours. Bake covered at 375° for one hour until shells are tender. Let stand 10 minutes before serving.

Chicken Enchiladas with Salsa Verde Sauce – Meghan

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1lb ground beef
1 pkt taco seasoning
4 oz diced green chilies (canned)
12 tortillas
2 cups shredded mozzarella cheese
1 largest size can green enchilada sauce

Prep Day Directions: *Put 1 cup enchilada sauce in bottom of 8*10 or 9*13 pan *Brown beef. Add taco seasoning and chilies. Cook per seasoning directions *Put ~1/4 cup meat and ~1Tbsp cheese in tortilla. Roll. Place on one end of pan. Repeat with rest of meat mixture. Place side by side in pan. *When all filled, pour rest of enchilada sauce over the top. Sprinkle with remaining cheese. Cover and freeze.

Serve Day Directions: Thaw. Cook at 350, covered ~30 min or until sauce is bubbling.

Rosemary Shrimp Scampi and Couscous – Gretchen

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6 tablespoons fresh lemon juice
8 tablespoons olive oil
2 teaspoon salt
½ teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
2 (6-inch) rosemary sprig, finely chopped and stems discarded
40 large shrimp, peeled and deveined (about 1 pound)
1 cup couscous

Prep Day Directions: Combine first 7 ingredients in a zip-top plastic bag. Add shrimp to bag; seal and shake to coat. Freeze.

Add’l Prep Day Directions: Measure 1 cup of couscous. Put in ziplock bag and freeze.

Serve Day Directions: Thaw by running under warm water. Cook shrimp in a skillet until heated through (shrimp is pre-cooked, so just needs to be warmed). Serve over couscous. To prepare couscous: In a medium saucepan, heat 1 cup of water to a boil (with salt and/or butter as desired), Add couscous, stirring quickly. Remove from heat and cover. Let stand 4-5 minutes. Fluff with a fork before serving.

**This shrimp turned out to be tasty, but much spicier than I anticipated. If serving to kids, you may want to separate the shrimp from the marinade before cooking. Shrimp could also be wiped or rinsed before cooking to remove more spice. **

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