Meal Swap: January 2015 Menu & Recipes

January 2015 Menu & Recipes

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

Your Choice

Nicole – split pea and ham

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7 cups water
1 package (16 ounces) dried split peas (2 1/4 cups), sorted and rinsed
1 teaspoon salt (you add)
1/4 teaspoon pepper (you add)
3 medium carrots, cut into
1/4-inch slices (1 1/2 cups)
2 medium stalks celery, finely chopped (1 cup)
1 medium onion, chopped (1/2 cup)
16 oz of cut up ham

Prep Day Directions: Add carrots, celery, onion and ham to freezer bag.

Serve Day Directions: Rinse and sort peas. Soak peas for quicker cooking time. Add peas and freezer bag to crock pot. Add water to crock pot. Cook for 8-10 hours on low until peas are done.

Ashley – company sandwich

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To make 8 batches of 2 large sandwiches:
French bread loaves
1 1/2 sticks butter
3 (8 oz) packages cream cheese
1T oregano
1T garlic powder
1/6 cup paprika
6 oz grated parmesan cheese
1 cup milk
1 lb. deli sliced turkey
1 lb. deli sliced ham
1 lb. deli sliced roast beef
1.5 lbs muenster cheese

Prep Day Directions: Slice bread lengthwise but not completely through. Cream together cream cheese, butter, oregano, garlic powder, paprika, parmesan cheese, and milk. Spread creamy mixture on bottom side of bread. Layer one slice each of ham, turkey, and roast beef with muenster cheese in middle. Fold over so meat and cheese are doubled. Freeze in gallon sized bag.

Serve Day Directions: Thaw, wrap in foil, and bake at 400 degrees for 30-45 minutes. Slice each loaf into 3 pieces.

American/European

Kellie – scallop potato and ham

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1.5 lb. ham
6 potatoes
2 cups broccoli
I can cream soup – I used cream of Celery
1 1/2 cup of water
2 cups cheddar

Prep Day Directions: Cut ham and bag with broccoli, cream of celery soup and water. Put 2 cups of cheese in bag. Wash potatoes and dry completely. Bag potatoes separately (2 of 2) and do not freeze.

Serve Day Directions: Cut potatoes into medium size chunks and put in crock pot with freezer mixture and cook low med for 6 hrs or you can put on stove top. Add cheese at the end and enjoy!

Sarah – wild rice soup with ham

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6 Tbsp butter
4 Tbsp onion, minced
1/2 c flour
3 c chicken broth
2 c wild rice, cooked
1/2 c ham, chopped
1/2 c carrots, grated
1 c half and half
3 Tbsp slivered almonds

Prep Day Directions: Melt butter in saucepan; sauté onion. Add flour and stir to make roux. Gradually add broth. Cook stirring constantly until mixture comes to a boil. Boil one minute. Stir in ham, rice, carrots; simmer 5 minutes. Add half and half and heat to serving temperature. Garnish with almonds.

Serve Day Directions: Thaw. Gently reheat. Try not to let boil. Garnish with almonds.

Asian/Indian

Jenica – Indian apricot chicken

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1 pound chicken tenders, cut into bite-size pieces 2 teaspoons garam masala 1 teaspoon garlic powder salt and black pepper to taste 2 tablespoons olive oil 1/2 yellow onion, finely diced 1 1/2 cups chicken stock, or as needed 1 cup apricot preserves 1/4 cup white vinegar 1 teaspoon hot pepper sauce (such as Tabasco®) 1 teaspoon lime zest 1 tablespoon butter

Recipe Title Indian Apricot Chicken
Serving Size 6
Prep Day Directions: Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside. Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.

Serve Day Directions: Thaw. Reheat.

Bridget – matar paneer

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4 onions
4t garlic
2t ginger grated
2oz green chiles
4T olive oil
3 whole tomatoes
1t turmeric
2t garam masala
1/4 t chili powder
1 1/2 t salt
2 cups water
16oz frozen peas
16 oz paneer

Prep Day Directions: Blend onions, ginger, green chiles in processor. Skillet heat oil and add blended ingredients. Blend tomatoes in processor and to skillet along with turmeric, garam masala, chili powder, salt. Water and peas. Cover and cook for 5 min and paneer and cook 10 mins.

Add’l Prep Day Directions: Let cool and bag and freeze.

Serve Day Directions: Thaw heat and serve over rice if like.

Italian

Leah – Italian stuffed shells

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Serving Size: 10

1 package Jumbo shells
1 lb. ground beef
2 eggs, beaten
1 container ricotta cheese (32oz)
2 Cups shredded mozzarella cheese, divided
2 Cups shredded parmesan cheese, divided
2 tsp basil
2 tsp garlic powder
1 tsp oregano
1 Tbsp dried parsley
2 tsp salt
1 tsp black pepper
1 jar pasta sauce (28oz)

Prep Day Directions: Boil shells with butter and salt to taste. Brown hamburger meat and combine with spaghetti sauce; drain shells. Combine the egg, ricotta cheese, mozzarella cheese, basil, garlic powder, oregano, salt, parsley, and only 1 cup of the parmesan cheese. Put the mixture in the shells like a tablespoon and half into each one line them up in across a three quart casserole dish.

Serve Day Directions: Preheat oven to 350˚ Cook shells 8-10 mins (al dente) Stuff shells with mixture Bake for 30 minutes Take out and top with the remaining parmesan Cook for about 10 more minutes

Mexican/Latin American

Creamy Chicken Taquitos

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1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
10-12 small corn tortillas

Prep Day Directions: Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet and freeze 2hrs, or until they hold their shape, then throw in a freezer bag!

Serve Day Directions: Bake at 350 for 20 minutes, or until tortilla is browned.

February’s menu to come…

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