Wednesday Swap’s August ’14 Menu
Nicole – S.W. hot dogs
1 cup finely shredded Cheddar cheese
1/2 cup crushed tortilla chips
2 green onions, thinly sliced
3 tablespoons salsa
2 tablespoons mayo
1/2 teaspoon chili powder
12 hot dogs, cooked
12 hot dog buns
Prep Day Directions: In a bowl, combine the first six ingredients. Freeze (Crushed tortilla chips are in separate bag-needs to be added to thawed mixture).
Serve Day Directions: Thaw. Cut a 1/2-in.-deep lengthwise slit in each hot dog. Spoon about 1-2 tablespoons cheese mixture into each. Broil for 2-3 minutes or until cheese is melted. Add tortilla chips. Serve on buns.
Ashley – morrocan burger
1 1/2 lb. ground beef
1/4 tsp ground cumin
1/4 tsp ground cinnamon salt and pepper to taste
2 gloves of garlic, minced
2 T of chopped cilantro
1/4 tsp ground coriander seeds
6 slices Swiss cheese
Prep Day Directions: Combine the beef w/the rest of the ingredients & make sure the chopped cilantro is distributed evenly. Shape the beef mixture into patties & freeze.
Serve Day Directions: Thaw and Broil/Grill/Fry each burger for 4 minutes on each side or until the meat is fully cooked. Top with supplied cheese.
OPTIONAL: Garlic Parsley Aioli to top burgers: 1 cup of homemade mayo, add 1 garlic clove minced and about 1/4 cup finely chopped parsley and mix well.
Kellie – creamy bacon mini meat loaves
3/4 cup milk
1-1/2 lb. lean ground beef
1 pkg. Stove Top Stuffing Mix for Chicken
3/4 cup shredded Mexican four cheese blend
1/3 cup BBQ sauce
3 green onions, sliced
6 slices bacon
Prep Day Directions: Whisk eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty. Wrap individually in plastic wrap; place in freezer bag. Freeze up to 3 months.
Serve Day Directions: From frozen – Heat oven to 375. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (160*) From Fresh or Thaw State – thaw overnight in fridge. Bake 35 min. or until done (160*)
Sarah – stuffed chicken breast
6 (about 2 pounds) medium skinless, boneless chicken-breast halves
1/2 cup(s) (about 4.4-ounce package) light garlic-and-herb spreadable cheese
1/4 cup(s) jarred roasted red peppers, drained and chopped
12 whole fresh basil leaves, chopped
1 teaspoon(s) olive oil, extra-virgin
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
Prep Day Directions: Prepare Stuffed Breasts: With tip of knife, cut each chicken breast from a long side, keeping knife parallel to surface of breast, to form a deep pocket with as small an opening as possible. In small bowl, combine cheese, peppers, and basil. Spread 1/6 cheese mixture in each chicken pocket. Rub outside of chicken with oil and sprinkle with salt and pepper. Either flash freeze or grill.
Serve Day Directions: Thaw. Cook on grill or in the oven to 165. Note: Can be messy on the grill as the cheese oozes out a bit so you may prefer to cook in the oven. We like to serve with lemon basil orzo on the side.
SW pork chops
Jenica – Asian style turkey meatballs
1/4 cup panko bread crumbs
1 1/4pounds extra lean ground beef
1 Tablespoon fresh ginger, minced
1 clove garlic, minced
1/2 teaspoons salt
1/4 cups fresh cilantro, chopped
3 medium green onions, chopped
1 Tablespoon low-sodium soy sauce
2 teaspoons sesame oil
4 Tablespoons low-sodium soy sauce
2 teaspoons sesame oil
2 Tablespoons fresh lime juice
2 Tablespoons water
1/2 medium green onions, chopped
Prep Day Directions: Preheat oven to 500. Mix together all ingredients listed for meatballs in a large bowl. Mix well with hands until combined. Shape 1/4 cup meat mixture into balls. Place rolled meatballs in baking dish. Bake for 15 minutes. Meanwhile, mix all sauce ingredients in small bowl. Serve meatballs with sauce for dipping. Freezing Directions: Prepare meatballs as directed above, but do not bake. Place on baking sheet lined with parchment paper. Flash freeze. Once frozen, place in gallon freezer bag. Place sauce in pint freezer bag. Label and freeze.
TO SERVE: Thaw. Preheat oven to 500. Place meatballs in baking dish. Bake 15 minutes. Meanwhile, heat sauce on stovetop or in microwave until heated through. Please note, my balls were not as big as the receipe called for so they may not take as much time in the oven – I also pan fried mine and they were good over rice and more lime juice on top!
Bridget – Bankock chicken
1lb cubed chicken
2T rice wine vinegar
1T soy sauce
1T packed brown sugar
2T minced garlic
1T fresh ginger
1/4t red pepper flakes
Prep Day Directions: Add all ingredients in freezer bag and freeze.
1T peanut oil
1/4 chopped onion sautéed
1/2 cup creamy peanut butter
1/2 cup chicken broth
2T rice vinegar
2T soy sauce
1/2t red pepper
Blend all together and put in bag.
Serve Day Directions: Bake or grill chicken Can use sauce for dipping or mix with chicken and put over rice
Recipes to come in August!
One thought on “Wednesday Swap’s August ’14 Menu & Recipes”
We loved the Asian style meat balls! YUM!