Meal Swap: November 2014 Menu & Recipes

November 2014 Menu

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

North American
Leah-tater tot hot dish

IMG_2523.JPG

Serving Size: It SAYS it serves 8

1 pound lean ground turkey
1 can (10 3/4 oz) cream of mushroom soup
1 can (10 3/4 oz) cream of celery or chicken
1 small onion diced
1.5 cups frozen green beans
1.5 cups frozen corn
1/2 cup milk (but maybe add a little milk when you put it in the crockpot)
2 cups grated cheddar cheese
salt and pepper
1 bag of tater tots

Prep Day Directions: Brown ground beef in a skillet with onion, and season with salt and pepper to taste. Add the soups and milk, stir to combine. Fold in green beans to meat mixture. Spray your slow cooker with non-stick cooking spray or use a crock pot bag. Place entire bag of tater tots on the bottom of your slow cooker. Pour the meat mixture over the tots. Cook on low for 4 to 5 hours. Add cheese to top, and unplug slow cooker. Let set for 5-10 minutes before serving.

Note: you could also cook tots separately if you wanted.

Serve Day Directions: Thaw bag of mixture. Spray crock pot with cooking spray or use a liner. Put tater tots in the bottom of the crock pot. Pour thawed mixture on top and cook on low for 4 hours.

Bridget-Hawaiian haystack

20130616-172411.jpg

2 cups coconut milk
1/2 cup flour
Onions diced
3 garlic minced
2 cups chicken
2 cups rice
Coconut
Pineapple
Chowmein noodles

Prep Day Directions: Make sauce with chicken and freeze. Put rice, coconut, pineapple, chowmein in separate bags and label.

Serve Day Directions: Thaw and heat sauce. Make rice. Place chow mein noodles on plate top with rice and sauce. Add coconut, pineapple and other toppings you want I.e. celery, green onions, bell pepper, corn, almonds, oranges, cherries or peas.

Jenica-brown sugar meatloaf

IMG_2525.JPG

1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

Prep Day Directions: Mix ketchup and brown sugar. Put in freezer container.

In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Wrap for freezing and freeze with sauce container.

Serve Day Directions: Thaw meatloaf on a rimmed pan or rimmed cookie sheet. Spread glaze over and bake 350 for 45 minutes.

Asian/Indian

Nicole-mango chutney chicken curry

IMG_2526.JPG

4 chicken breast halves (about 3 lb)
1 can (15 oz) garbanzo beans, drained, rinsed
1 bag of stir-fry vegetables
3/4 cup water
2 tablespoons cornstarch (you provide if desired)
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (9 oz) mango chutney
4 cups hot cooked rice or couscous (you provide)

Prep Day Directions: Put all ingredients into bag except cornstarch and mango chutney. Freeze. Put chicken in bag before other ingredients.

Serve Day Directions: Thaw bag of ingredients. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Add bag with ingredients, mango chutney and cornstarch to crockpot. Cover; cook on Low heat setting 6 to 7 hours or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Ashley- sweet sour meatballs

IMG_2527.JPG

30 frozen meatballs
1 can pineapple chunks, with juice
1/2 cup soy sauce
1/3 cup brown sugar
1 tbsp vinegar
2 tbsp minced garlic

Prep Day Directions: Put all ingredients in freezer bag. Freeze flat.

Serve Day Directions: Thaw. Put entire contents of freezer bag into crockpot. Cook on low for 4 hours.

*optional, add sliced peppers and onions in last hour if desired.

Serve over rice (not provided)

Italian/meditterean

Kellie-Stromboli

IMG_2528.JPG

Serving Size: 8

1 loaf frozen pizza dough, thawed (Usually found in packs of 3)
1/8 lb (2 oz) deli salami, thinly sliced
1/8 lb (2 oz) deli ham, thinly sliced
1/8 lb (2 oz) pepperoni, thinly sliced
2.5 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1 tablespoon garlic powder
1 1/2 tablespood dried italian spices (~1 tsp each: basil, oregano, parsley, thyme)
1 tsp pepper 1 jar pasta sauce
1 egg yolk, beaten – you provide

Prep Day Directions: Thaw dough on the counter for a few hours. When thawed, stray plastic wrap with olive oil cooking spray (like Pam) and wrap up. Then put in fridge overnight. In the morning, take out of fridge and put on counter unwrapped on the oiled plastic wrap and let rise until doubled. Once doubled, punch down and lightly stray with olive oil. Roll onto a 15 X 12 rectangle jelly roll pan strayed with olive oil. Arrange the salami, ham, and pepperoni over the rectangle. Sprinkle with mozzarella and Parmesan cheese, garlic powder, Italian seasonings and pepper. Roll up rectangle jelly roll style beginning with the long side. Seal seam and ends. Place seam side down. Wrap in the same plastic wrap as before. Wrap again in tin foil and freeze.

Serve Day Directions: Thaw. Remove foil and plastic wrap. Brush top with egg yolk. Bake at 375F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving with pasta sauce for dipping.

Your choice

Brittany-shrimp scampi

20121021-160105.jpg

2 pounds shrimp
3 tablespoons olive oil
2 tablespoons dry white wine
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced parsley leaves
1 teaspoon minced rosemary leaves
1/4 teaspoon crushed red pepper flakes
2 tablespoons freshly squeezed lemon juice
1 egg yolk
2/3 cup panko (Japanese dried bread flakes)
salt
pepper

Prep Day Directions: Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Arrange the shrimp in shrimp in a single layer cut side down with the tails curling up and towards the center of a disposable foil baking dish. Pour the remaining marinade over the shrimp. Spread or scatter clumps of the butter mixture evenly over the shrimp. Cover, label and freeze.

Serve Day Directions: To prepare, remove from freezer and allow to thaw. Bake at 425 degrees for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute.

Sarah- beef sandwiches

IMG_2522.JPG

1 (3lb) beef chuck roast
4 clove garlic
1 (16 oz.) jar pepperoncini or banana peppers
Provolone Cheese

Prep Day Directions: Make small cuts in roast and insert garlic slices. Place roast and entire jar (including juice) of pepperoncini’s in a freezer bag.

Serve Day Directions: Thaw. Put in crockpot and cook on low for 8 hours. Shred beef and put on buns with cheese.

SW Latin/latin

Katie-white chicken chili

IMG_2530.JPG

Recipe To Come…

Advertisements

One thought on “Meal Swap: November 2014 Menu & Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s