JUNE 2016 SWAP MENU and RECIPES
Kellie: Creamy Bacon Mini Meatloaves
Liz: Honey Mustard BBQ Chicken
Ashley: Southwest Beef and Pineapple Skewers
Nicole: Chicken Fajitas
Julie: Mongolian Beef
Anna: Super Lazy Teriyaki Chicken Stir-Fry
Katie/Brittney: Woodland Park Italian Beef
Kellie – Creamy bacon mini meatloaves
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: 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 Direct: 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*)
Liz – Honey MUstard BBQ Chicken
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 cup chicken stock
1/2 cup honey mustard
1/2 tsp allspice
1/2 tsp curry powder
4 pieces chicken breasts
4 chicken thighs
salt and pepper
Prep Day: Mix vinegar, brown sugar, stock, honey mustard, allspice, and curry powder. Place in bag for freezing. Bag chicken for freezing.
Serve Day: Thaw. Preheat grill pan or griddle over medium-high heat. Bring sauce to a bubble and reduce heat to lowest setting. Coat chicken with a drizzle of oil and salt and pepper, to taste. Place chicken on hot grill and cook 4 to 5 minutes, then turn. Baste chicken liberally with sauce and grill another 5 minutes. Turn once again and baste. Cook 2-3 minutes more, then transfer chicken to a platter and serve.
Ashley – Southwest Beef and Pineapple Skewers
1 lb beef chunks
1 package taco seasoning
⅓ cup oil
3 T Lime Juice
1 can pineapple chunks
Prep Day: Combine all ingredients but can of pineapple in freezer bag and freeze flat. Bag skewer sticks separately.
Serve day: Thaw. Skewer meat and pineapple chunks onto skewer sticks. Grill until desired doneness. Discard extra meat marinade, or boil to use on cooked skewers.
Julie – Mongolian Beef
1.5 lb beef stew meat
2 tsp garlic
½ tsp ginger
¼ c hoisin sauce
¼ c soy cause
¼ corn starch
Prep Day: Place stew meat in freezer bag. Stir the rest of the ingredients together. Pour over meat. Close bag and freeze.
Serve Day: Thaw. Cook in crock pot on high for 4hrs or low for 7hrs. Serve with broccoli and/or rice.
Anna – Teriyaki CHICKEN Stir-Fry
Frozen Stir Fry Veggies
Teriyaki Stir Fry Marinade
Prep Day: Cut up chicken breast pieces into stir fry sized chunks. Put in freezer bag. Label chicken bag, frozen veggies bag, marinade jar, and rice.
Serve Day: Thaw Chicken completely. Stir fry meat with a little oil in a wok or skillet for a few minutes until cooked through. Add frozen vegetables and marinade. Cook on high and stir frequently for 3-5 minutes until vegetables are heated and meat is no longer pink in the center (at least 165 F). Serve with rice.
Katie/Brittney – Woodland Park Italian Beef
2-3 lb. roast
2 large onions, sliced
1-2 green peppers, diced or sliced
2-16 oz. jars Peperoncini peppers with juice, sliced
½-1 C. water
1 t. Fresh ground pepper, sprinkled on top of roast
French rolls, sliced
Provolone cheese slices
Prep Day: Cut roast into 4×4 chunks. Put meat into large roasting pan with onion, and green peppers. Sprinkle with pepper. Pour Pepperoncini peppers (with juice) and water over meat mixture. Bake at 275 degrees for 5 hours. When meat is done and fork tender, remove beef and shred with 2 forks. Turn oven temperature to arm (200 degrees). Return beef into pan, mix with pan juices, and let sit in oven for 1 hour. Cool. Freeze.
Serve Day: Thaw meat and gently reheat. Place rolls on baking sheet. Place a slice of provolone cheese on each half of roll. Place under broiler until melted. Top with beef and serve.
Nicole – Fajitas
3 colors of peppers
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/4 Olive Oil, you provide
Prep Day: Cut veg and meat into strips. Place in gallon freezer bag. Mix up the spices. Put in snack size baggie. Place in gallon freezer bag, close and freeze.
Serve Day: Thaw. Preheat oven to 400. Mix oil and spices. Toss chicken veggies and oil spice mix together on a sheet pan. Spread out evenly on the pan. Bake 25-30 minutes.