July 2016 Meal Swap Recipes 

July 2016 Meal Swap Menu and Recipes 


SW Grilled Chicken With Lime Butter

For the chicken:

1 tablespoon chili powder

1 tablespoon ground cinnamon

1 tablespoon brown sugar

1 teaspoon unsweetened cocoa powder

1/2 teaspoon salt

1/4 teaspoon coarse black pepper

3 tablespoons olive oil

1 tablespoon balsamic vinegar

3 1/2 pounds bone-in chicken parts

For the Lime Butter:

1/4 cup chopped fresh cilantro

1/2 cup (1 stick) butter, melted

1 Serrano chile, minced

2 tablespoons minced white onion

1 tablespoon fresh lime juice

pinch coarse black pepper

Prep Day: Put chicken pieces in a freezer bag. Mix first 8 ingredients in small bowl until well blended. Bag up in a small baggy. Place it in with chicken pieces for freezing. For the Lime Butter, mix all ingredients in small bowl. Place butter on a small bag and place in with chicken pieces and freeze.

Serve Day: Thaw. Pat chicken dry. Spread seasoning paste all over chicken with spoon or basting brush.
Grill chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill about 30 minutes or until chicken is cooked through. Melt lime butter. Drizzle over chicken just before serving or serve separately for dipping.

Kellie – Bordertown Burger

1 1/2 lb. lean ground beef

3 tbsp Tabasco chipotle pepper sauce

1/4 c chopped cilantro

1/4 c chopped green onion

1 tsp salt

6 slices Monterey jack cheese

6 hamburger buns

Serve with lettuce and sautéed onions (you provide)

Prep Day: Combine ground beef, cilantro, green onion, salt and Tabasco sauce; mix and form into 4-6 burgers. Place in ziplock bags. Put 6 slices cheese in separate bag and freeze.

Serve Day: Thaw and cook on grill over medium-high heat to desired doneness. Top each burger with a slice of cheese and grill until melted. Serve on grilled buns with lettuce and sautéed onions.

Liz – Egg Burritos

Yield: 10 burritos

12 bacon strips, diced

12 large eggs, lightly beaten

Salt and pepper to taste

10 flour tortillas (8 inches)

1-1/2 cups (6 ounces) shredded cheddar cheese

1/2 cup thinly sliced green onions

Prep Day: In a large skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 1-2 tablespoons drippings. Add eggs, salt and pepper to drippings; cook and stir over medium heat until the eggs are completely set.

Spoon about 1/4 cup of egg mixture down the center of each tortilla; sprinkle with cheese, onions and reserved bacon. Fold bottom and sides of each tortilla over filling. Wrap each in waxed paper and aluminum foil. Freeze for up to 1 month.

Serve Days: Remove foil. Place waxed paper-wrapped burritos on a microwave-safe plate. Microwave at 60% power for 1 to 1-1/2 minutes or until heated through. Let stand for 20 seconds.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Thai Grilled Chicken

2 pounds chicken drumsticks

1/2 bunch cilantro

4 medium garlic cloves

2 tablespoons dark brown sugar

1/2 teaspoon ground white pepper

2 tablespoons Thai sweet chili sauce

1 tablespoon soy sauce or Tamari 

Oil, for the grill pan

Prep Day: Combine all ingredients and freeze. 

Serve Day: Thaw. Grill until chicken is cooked through. Serve with a green salad. 

Broccoli and Chicken Stir-Fry

2/3 cup soy sauce

1/4 cup brown sugar

1/2 teaspoon ground ginger

1 pinch red pepper flakes, or to taste

2 tablespoons water

2 tablespoons cornstarch

2 teaspoons vegetable oil, or to taste

3 skinless, boneless chicken breast halves, cut into chunks

Air-Chilled Split Chicken Breast 

1 onion, sliced

3 cups broccoli floret

Prep Day: Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely. Put in bag, freeze with chicken and vegetables.

Serve Day: Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; sauté until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; sauté until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

Pizza Burgers 

Yields: 12 MINI Pizzas

1 lbs ground beef

8 ounces pizza sauce

3/4 cups pepperoni, diced

1 cups mozzarella cheese, shredded

1/4 cup parmesan cheese

6 hamburger buns, split

Prep Day: Sauté ground beef in nonstick skillet until no longer pink. Add pizza sauce. Cook on low for 2 minutes. Cool and Place in freezer bag. Place Pepperoni, cheeses, and buns in second freezer bag.

Serve Day: Thaw. Preheat oven to 400F degrees. Spread bun halves on cookie sheet. Top with sauce, pepperoni and mozzarella. Sprinkle with parmesan. Bake for about 10 minutes or until cheese is melted.

Feel free to get creative with toppings: Pickles, Onions, Olives, Peppers, etc.

Julie – Turkey Sloppy Joe’s

2 tablespoons butter

1 onion, diced

salt and ground black pepper to taste

1 1/4 pounds ground turkey

1/2 cup cold water

3/4 cup ketchup

1 1/2 tablespoons brown sugar

1/2 teaspoon cayenne pepper, or to taste

1/2 teaspoon Worcestershire sauce

1/2 teaspoon unsweetened cocoa powder

1 cup water, or as needed

6 hamburger buns, split

1/3 cup chopped green onions

1/2 cup shredded white Cheddar cheese

Prep Day: Place green onions and cheese is delegate bags and freeze for later use. Melt butter in a heavy skillet over medium heat. Add onion; cook and stir until onion starts to brown, about 5 minutes. Season with salt and black. Mix ground turkey and 1/2 cup cold water into onions. Cook and stir, breaking up the meat, until it begins to brown, about 2 minutes. Add ketchup, brown sugar, cayenne pepper, salt, and black pepper. Cook and stir until liquid is reduced, about 5 minutes. Stir in Worcestershire sauce and cocoa powder. Cook, stirring frequently and adding up to 1 cup water if needed, until meat is cooked through and liquid is reduced and thick, 20 to 30 minutes. Turn off to cool. Once cooled package up for freezing and freeze.

Serve Day: Thaw meat mixture, cheese and green onions. Reheat in sauté pan until hot. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Toast hamburger buns until golden, 2 to 3 minutes.

Remove meat mixture from the heat and mix in green onions and Cheddar cheese. Serve on toasted hamburger buns.

Roast Beef Sandwiches

12 whole Dinner Rolls Or Small Sandwich Buns (I Used Whole Wheat)

1 pound Thinly Shaved Roast Beef Or Ham (or Both!)

1 pound Cheese (Provolone, Swiss, Mozzarella, Even Cheez Whiz!)

1/4 cup Mayonnaise

3 Tablespoons Grated Onion (or 1 Tbsp Dried Onion Flakes))

1 Tablespoon Poppy Seeds

1 Tablespoon Spicy Mustard

1 Tablespoon Horseradish Mayo Or Straight Prepared Horseradish

Dash Of Worcestershire

Optional Dressing Ingredients: Sriracha, Hot Sauce, Dried Onion Flakes Instead Of Fresh, Garlic Powder, Pepper, Etc.)

Prep Day: Slice rolls in half. Mix together mayo, grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire. Taste it and adjust ingredients however you wish.

To assemble, spread dressing on top and bottom buns. Lay on roast beef or ham, then one or two slices of cheese (I cut them to fit the small buns.) If you’re using Cheez Whiz, spread a layer on the top bun. 

Wrap each sandwich in a foil square, and either keep in the fridge or bake right away. Freeze in gallon freezer bags.

Serve Day: Thaw. To bake the sandwiches, put them on a baking sheet in a 350 degree oven for 15 to 20 minutes. The buns should be slightly crusty and the cheese should be melted. 

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JUNE 2016 JUNE 2016 SWAP MENU and RECIPES

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

American
Kellie – Creamy bacon mini meatloaves

2 eggs
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.

Asian

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
Chicken Breasts
Teriyaki Stir Fry Marinade
Rice

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.

Italian

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.

Southwestern
Nicole – Fajitas

1 onions

3 colors of peppers

chicken

Tortillas

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.

May 2016 Meal Swap Menu and Recipes

May 2016 Meal Swap Menu and Recipes

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Your Choice
Liz: Homemade Chicken Nuggets

North American
Ashley: Pulled BBQ Chicken Sandwiches
Nicole: Slow Cooker Crockpot Coca-Cola Beef Roast recipe

Southwestern
Anna: Crockpot Southwest Chicken
Julie: Crockpot Enchiladas

Asian
Katie/Brittney: The Ultimate Asian Flank Steak

Italian
Kellie: One-Pot Pasta Bolognese
Homemade Chicken Nuggets

1 lb. boneless skinless chicken breasts (preferably organic)
1 egg
1 cup whole wheat breadcrumbs (make these yourself by throwing some stale bread into the food processor.)
¼ cup freshly grated Parmesan cheese
½ teaspoon paprika
½ teaspoon garlic powder
Salt and pepper to taste
Cooking oil

Prep Day: Chop the chicken into small chunks and sprinkle them with salt and pepper.

Lightly beat the egg with a splash of water in a shallow bowl.

In another shallow bowl mix together the breadcrumbs, cheese, paprika, and garlic powder.

Bread the chicken: Drop some of the chicken chunks into the egg mixture until they are coated on all sides. Then, dip into the breadcrumb mixture. Roll them around and make sure the pieces are fully coated. Set the coated pieces aside while you finish the rest of the nuggets.

Serve Day: When ready to bake, thaw overnight in the fridge.

Heat a thin layer of oil in a large sauté pan over medium-low heat.

Cook the chicken nuggets for several minutes on each side until they are golden brown. You want the nuggets to be cooked all the way through by the time they get brown on the outside. Cut one down the middle to make sure it is fully cooked. (No pink!).

Transfer the nuggets to a plate lined with paper towels to help drain off any excess oil.

 

BBQ Pulled Pork Sandwiches

2 pounds boneless, skinless chicken breasts
1 cup barbecue sauce (a flavor you like)
1/3 cup Italian dressing (not creamy)
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons chicken broth

additional barbecue sauce, if desired
rolls, for serving as sandwiches

Prep Day: Mix together broth and cornstarch. Add everything else and mix well. Pour a little of the mixture in the bottom of crockpot. Add chicken. Pour the rest of the sauce over the top. Cook on low 4-6 hours. Shred chicken mixture. Cool. Package for freezing.

Serve Day: Thaw. Reheat in microwave or sauce pan. If it seems dry add BBQ sauce. Serve on buns.

Slow Cooker Crockpot Coca-Cola Beef Roast

3-4lb. Beef roast, cheaper cut preferred
2 cans of Coca-Cola (I bet Dr. Pepper would be good, too)
1 package Lipton Onion soup mix
1 Onions, quartered
2 Carrots, roughly chopped (or use baby carrots for ease)
2 Potatoes, quartered
Salt and Pepper to taste

Prep Day: Package up meat and vegetables separately for freezing. Freeze. Package up coke, and soup mix pouch for the pantry.

Serve Day: Thaw. Place beef roast into crockpot. If it has a fatty layer on it, I usually try and put that on top, so it drips down through meat to moisturize.

Sprinkle chopped vegetables around the roast in the slow cooker.

Pour two Coca-Colas over roast into slow cooker.

Sprinkle one package of Lipton Recipe Secrets Onion on top of the roast.

Cook on high for 8-10 hours or until meat is falling apart and your vegetables are tender.

Crockpot Southwest Chicken

1 can of corn, drained
1 can of black beans, drained
1 – 16oz jar of salsa
3-4 chicken breasts (about 2 pounds)
1 – 8oz brick of cream cheese

Prep Day: Add the corn, black beans, salsa, and chicken to the ziploc bag. Freeze.

Serve Day: Thaw, and dump ingredients into the crock pot. Cook on high for 6-7 hours and low for 7-8 hours.

About 30 minutes before the meal is going to be served remove and shred the chicken.

Cut up the cream cheese into chunks and add to the crock pot with the chicken.

Serve over rice. We also added some shredded cheese on top and it was delicious!

Crockpot Pork Enchiladas

2 lb. Pork Roast
Cream Cheese
1 can of corn
1 can Enchilada Sauce
8 count Tortillas

Prep Day: Freeze pork. Package up tortillas and can of sauce for pantry. Cream cheese in fridge.

Cooking Pork Instructions: Low 6-7 hours OR High 4-5 hours in crockpot.

Serve Day: Thaw pork. Drain most of the liquid and shred.

Cut cream cheese in small chunks.

Pour a little bit of enchilada sauce on the bottom of crockpot. Dredge tortilla shell in enchilada sauce. Then layer on pork and corn mixture. Drop 4 chunks of cream cheese on pork mixture. Then repeat. Top with cheddar cheese.

Heat 30 minutes.

Asian Flank Steak

1 ( 1 1/2- to 2-pound) flank steak
1/4 cup low sodium soy sauce
1/4 cup balsamic vinegar
1/2 cup vegetable oil
3 Tablespoons honey
4 garlic cloves, minced
2 Tablespoons minced fresh ginger
3 scallions, thinly sliced

Equipment: gallon size sealable plastic bag

Prep Day: Place the plastic bag in a large bowl and then add the soy sauce, balsamic vinegar and oil to the bag. Whisk in the honey, garlic, ginger and scallions. Add the steak to the bag, flipping it to coat it in the marinade, and then seal the plastic bag.

Place the steak in the fridge and marinate it overnight, or for a minimum of 10 hours or freeze.

Serve Day: Thaw. When ready to cook, remove the steak from the fridge and preheat your cooking surface (grill or stovetop grill pan). Remove the steak from the marinade, discard the leftover liquid, and sear the steak on each side until it’s cooked to your desired degree of doneness. Let the steak rest for 5 minutes and then slice it against the grain and serve.

One-Pot Pasta Bolognese

2 tablespoons olive oil
2 onions, diced (about 3 cups)
2 carrots, diced (about 1 cup)
1 teaspoon salt
1 lb. lean (at least 80%) ground beef
¼ cup canned organic tomato paste
1 can (28 oz) organic fire roasted diced tomatoes, undrained
1 carton (32 oz) beef broth
½ teaspoon crushed red pepper flakes
2 teaspoons Italian seasoning
1 lb. uncooked spaghetti
½ cup shredded Parmesan cheese (Not provided)

Prep Day Directions: In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.

Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Cool, bag and freeze.

Serve Day Directions: Thaw meat mixture and heat in pot. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly. Top with optional Parmesan cheese.