Meal Swap: October Menu and Recipes

Kellie: Chicken Tamale Pie

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1-9oz diced cooked chicken
1-4.5oz chopped green chilies, drained
2 tsp. taco seasoning
1 cup mexican blend cheese (4oz)
1-11oz. whole kernel corn w/ green and red peppers
1/2 cup cornmeal
1/2 cup bisquick mix
1 egg
3/4 cup milk

Optional – (you provide) Lettuce, Sour Cream, Salsa

Prep Day Directions: In a medium bowl, mix chicken, chilies, and taco seasoning together and put in a quart sized bag; set aside. In medium bowl, stir together Bisquick mix, cornmeal, milk, egg, and mexicorn until blended and pour in gallon size bag. Put cup of cheese into small baggie. But all 3 baggies together and freeze.

Serve Day Directions: Thaw in refrigerator overnight. Preheat oven to 400F. Spray 9 inch pie plate with non-stick spray. Pour chicken mixture into pie plate and sprinkle with cheese. Pour corn mixture over the chicken and cheese mixture and bake for 25 to 30 minutes or until toothpick is inserted and comes out clean. Cut into wedges and serve.

 

Anna: Meatloaf

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1 1/2 pounds lean ground beef
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves {I’ve made this without the sage & it turned out great!}
1 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 garlic cloves, chopped or 1/2 teaspoon garlic powder
1 egg
1/2 cup bread crumbs
1 small onion, diced {I used a fresh onion so I included the green tops}

Prep Day Directions: Combine all ingredients. Shape into a large loaf and place in an ungreased 9×5 inch pan. Wrap in saran wrap, then foil, date and then store in the freezer for up to 6 months.

Serve Day Directions: When you are ready to cook, preheat oven to 350°F. Bake uncovered at 350º for about an hour or until a meat thermometer reads 160°F. Let cool to room temperature and serve.

 

Katie/Brittney: Cottage Pie

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1 ¼ lean ground beef
1 Cup onion, chopped
½ t salt
¼ t pepper
2 cloves garlic, minced
1 15 oz can green beans or corn drained
1 10.5 oz can tomato soup
½ cup mild or medium picante sauce
4 cups mashed potatoes
1 ½ cup cheddar cheese, grated

Prep Day: Brown ground beef with onion. Add seasonings. Drain off excess grease from ground beef, and spread evenly in a lined casserole dish. Layer green beans or corn on top of beef, followed by tomato soup and picante sauce. Top with mashed potatoes. Sprinkle with cheese.

Serve Day: Thaw completely. Bake at 350 for 30-45 minutes.

 

Jenica: Crockpot Barbacoa Beef

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3 dried ancho chilies, seeded, stemmed, and torn into pieces

2 dried chipotle chilies, seeded, stemmed, and torn into pieces
3 cloves garlic, peeled and smashed
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2 cups chicken broth, divided
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
2 tablespoons vegetable oil
4 pounds chuck roast
1 white onion, sliced

Prep Day: Set a saute pan over medium heat and add the chilies and garlic. Toast until fragrant, about 5 minutes. Add 1½ cups broth to the pan and turn off the heat. Let the chilies soak and the broth cool for 10 minutes. Transfer to the bowl of a blender along with the oregano, cumin, coriander, and salt. Puree.

Return the pan to the stove, add 2 tablespoons of vegetable oil, and set over medium-high heat. Once the oil is shimmering, place the chuck roast in the pan and sear for 1 minute on each side. Remove from pan and place in the crock of a slow cooker.

Add the sliced onion to the hot pan and saute until golden, 8-10 minutes. Add the extra ½ cup of chicken broth to the pan and use a wooden spoon to scrape up any brown bits stuck to the bottom. Transfer the onions to the slow cooker.
Pour the pureed chili pepper mixture on top of the beef and onions. Set the slow cooker to low and cook for 8-10 hours, until fork tender.

Remove the beef from the cooker and shred with a fork. Skim the fat from the liquid in the slow cooker and toss the juices with the shredded meat. Cool and package up for later use. Freeze.

Serve Day: Thaw. Heat through.

 

Leah: Thai Chicken Curry

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1 lb. chicken (boneless, skinless), COOKED

2 cups fresh spinach

2 cups sweet garden peas, fresh or frozen
1 red bell pepper
1 – 14 oz. light coconut milk
2 tablespoons red curry paste
2 tablespoons sweet onion, finely chopped
2 teaspoons curry powder
1 Clove of Garlic
1/2 teaspoon salt

Prep Day: Dice the cooked chicken into small pieces, this can be done in advance. Wash the red bell pepper, remove the seeds and dice it. Place the spinach in a mini chopper and chop it finely.

Stir in the coconut milk, red curry paste and curry powder together with the salt. Pour the coconut milk mixture into a large bowl along with the chicken, 2 tablespoons finely chopped onions, the peppers, peas and spinach. Add the garlic using a garlic press. Pour into a freezer container and freeze.

Serve Day: Thaw. In a large skillet cook all of the ingredients until the vegetables are soft and the meat has been warmed. Stir occasionally through the cooking process.
Serve over rice you provide.

 

Liz: Crockpot Orange Chicken

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4 or 5 Boneless Skinless Chicken Breasts
1 cup Orange Marmalade
1 cup of BBQ Sauce (I used Sweet Baby Ray’s)
3 Tablespoons of Soy Sauce

Prep Day Directions: Package chicken for freezing. Package up pantry items for later use.

Serve Day Directions: Place your chicken in the crock pot. Mix the marmalade, BBQ sauce, and soy sauce together. Pour over the chicken and cook on low for 6 to 8 hours, or on high for 4 to 5 hours. When it is done cooking, shred the chicken. Serve over cooked rice.

(I added some red pepper flakes the on the adult plates for a hot kick)

 

Ashley: Gnocchi Kielbasa Soup

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1 turkey kielbasa (fully cooked)
1 cup carrots
1/2 cup celery
1/2 cup onions
1 tsp thyme
4 cups chicken broth
1 cup water
1 cup frozen peas
1 package potato gnocchi
1 can cream of mushroom soup

Prep Day: Slice kielbasa into pieces. Chop carrots, celery, and onions. Combine kielbasa, carrots, celery, onions, thyme, chicken broth, and water into freezer bag. Freeze. Put peas into separate bag and freeze.

Serve Day: Thaw all frozen bags. Put freezer bag with soup into crockpot and stir in the cream of mushroom. Cook on low for 6 hours or until carrots are tender. Add gnocchi and peas and cook for another 30 minutes. You can also simmer soup for 1 and a half hours on stove and add peas and gnocchi for an additional 30 minutes.

 

Nicole: Italian Beef Sandwiches

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1 medium onion
1 pound ground beef or turkey
2 garlic clove, pressed
1/4 cup water
1 Tbsp Italian Seasoning mix
2 Tbsp red wine vinegar
1 each green and red bell pepper, sliced
1 packet (1 oz.) onion soup mix
6 Hoagie rolls
6 slices Provolone Cheese

Prep Day Directions: Slice and Place onions, beef and pressed garlic into a 12″ skillet. Cook over med-high heat 15-18 minutes or until beef is no longer pink. Add water, Italian Seasoning mix, red wine vinegar. And freeze in freezer bag.

Pepper Mixture: Prepare and freeze in freezer bag. 1 each green and red bell pepper, sliced 1 packet (1 oz.) onion soup mix

6 slices Provolone Cheese

Place Beef, Peppers and Cheese in Bag labled #1.

6 Hoagie rolls, Place in Freezer bag labeled #2.

Serve Day Directions: Thaw kit in fridge. Place peppers and onion soup mixture in 10″ skillet and bring to a simmer over medium heat until tender. Add meat to pepper mixture to reheat. Place 1 slice of Provolone Cheese into each warm hoagie rolls. Top with Heated Peppers and Meat mixture.

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