Meal Swap: Wednesday’s June 2014 Menu and Recipes

June 2014 Menu

Your Choice:

Katie – crock pot chicken with corn and black beans

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4-5 chicken breasts
1 – 15oz can corn
1 – 15 oz can black beans rinced and drained
1 – 15oz jar salsa
1 block cream cheese

Prep Day Directions: Thaw

Serve Day Directions: slow cooker 6 hours. Add cream cheese for last 30 minutes. Serve with rice, tortillas or chips.

North American/European:

Jenica- sweet and tangy grilled chicken

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1/4 cup cider vinegar
3 Tbsp prepared dijon mustard
3 cloves garlic, minced
3 Tbsp lime juice
4 1/2 tsp lemon juice
1/2 cup brown sugar
1/2 teaspoons salt
1/4 tsp black pepper
3 Tbsp olive oil
5 skinless, boneless chicken breast halves

Prep Day Directions: Whisk together cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, pepper and olive oil. Pour marinade over chicken. Refrigerate chicken in marinade for 8 hours, up to overnight. Or Freeze.

Serve Day Directions: Thaw and Grill chicken until done, approximately 12-15 minutes.

Bridget- pork and butternut squash

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2lbs pork toast bone in
Butternut squash cubed
2T dried thyme
4T garlic
1t salt and pepper

Prep Day Directions: Cut squash and then Add all ingredients to ziplock bag and freeze.

Serve Day Directions: Put contents of bag into slow cooker and cook on high for 3hrs or low for 6.

Italian/Mediterranean:

Brittany- spinach and feta burgers

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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- Italian BBQ pork chops

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Recipe to come! Technical difficulties.

Asian/Indian:

Nicole- Indonesian peanut chicken

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2 lbs of boneless chicken breast cut up
1/2 cup chopped onion
1/3 cup water
1/4 cup creamy peanut butter (unsalted)
2 tablespoons sweet chili sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper (you add)
5 oz of tricolored peppers
3 cups of brown rice (you provide) peanuts for topping (put in small bag)

Prep Day Directions: Put all ingredients in gallon bag and freeze.

Serve Day Directions: Thaw, put in slow cooker. Cook low 4-6 hours until chicken in no longer pink. Shred meat if desired. Serve with rice and top with peanuts.

Ashley- Asian chicken thighs

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6 chicken thighs
1/2 cup soy sauce
1/2 cup brown sugar
3 tablespoons orange juice
3 tablespoons lime juice
1 tablespoon Thai sweet chili sauce
4 minced garlic cloves (The recipe included Sriracha Sauce, but I omitted that so it wouldn’t be too spicy. Feel free to add into marinade.)

Prep Day Directions: Put all ingredients into freezer bag and freeze flat.

Serve Day Directions: Thaw in fridge overnight. Preheat an outdoor grill for medium-low heat; lightly oil the grate. Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade. Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.

Southwestern/Latin American:

Kellie- Bordertown burgers

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1 1/2 lb. lean ground beef
3 tbsp Tabasco chipotle pepper sauce
1/4 c chopped cilantro
1/4 c chopped green onion
1 tsp salt
6 slices Monterey jack cheese
6 hamburger buns (not included)
Serve with lettuce and sautéed onions (you provide)

Prep Day Directions: Combine ground beef, cilantro, green onion, salt and Tabasco sauce; mix and form into 6 burgers. Place in ziplock bags. Put 6 slices cheese in separate bag and freeze.

Serve Day Directions: Thaw and cook on grill over medium-high heat to desired doneness. Top each burger with a slice of cheese and grill until melted. Serve on grilled buns with lettuce and sautéed onions.

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