Meal Swap: Wednesday Group’s December 2012 Recipes

NOTE: All recipes serve 6 if otherwise noted.

December 2012 Wed. Group’s Menu and Recipes

Your Choice:

Kirsten – Crockpot Chicken Cordon Bleu

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6 boneless chicken breasts (I used 3 large breasts and filleted them)
1 can cream of chicken soup
1 cup milk
12 slices of thin-cut ham
6 slices Swiss cheese
1 (8 oz) package herb dry bread stuffing mix
*1/4 cup butter, melted (you provide)

Prep Day Directions: Mix together the cream of chicken soup and milk and pour into a ziplock bag. Fillet the chicken and salt and pepper both sides, add to bag of soup and milk mix then freeze. Bag the ham and cheese separately and freeze. Bag the stuffing mix separately (do not freeze).

Serve Day Directions: Pour a little of the soup mix just to coat the bottom of your slow cooker. Layer chicken breasts over the sauce. Cover breasts with two slices of ham and one slice of cheese. Pour the remaining soup over the chicken. Sprinkle the stuffing over the top and drizzle butter over the stuffing. Cover, and cook on low for 4 to 6 hours.

Lisa – Curried Chicken with Couscous

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1.5 lb. boneless chicken breast
1 tsp salt
1/4 tsp pepper
5 med carrots
1 medium onion
1/4 cup frozen peas
2 tsp vegetable oil (you provide)
1 Tbsp curry powder
1 can coconut milk
1.5 cups uncooked couscous
1.5 cups Water
3 tsp chicken broth base
2 tsp butter
2 Tbsp snipped cilantro (optional)

Prep Day: Cut chicken into cubes. Add salt. Freeze in qt bag Peel carrots, cut lengthwise then on bias into small pieces . Blanch in boiling water for 2 minutes. Cut onion into1/2 inch wedges. Place carrots, onions and peas in qt bag. Place pepper and curry in bag. Place couscous, butter, and chicken base seasoning in bag. Place cilantro in this bag. Label coconut milk can. Not to be frozen.

Serve Day: Thaw in fridge. Cook couscous: bring water to a boil, add couscous, with seasoning and butter. Cover and let sit for 5 min. Fluff with fork. Add cilantro if desired. Heat 1tsp oil in wok/pan, Sauté chicken until cooked through (4-6 minutes). remove from pan. Sauté carrots, onion, peas until crisp tender (2-4 minutes). Add pepper, curry and coconut milk until heated through. Return chicken to dish . Simmer for 3-5 minutes until sauce thickens slightly. Serve over couscous.

North American /European:

Ashley – Company Sandwiches

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To make 10 batches of 6 servings each:

60 mini Hoagie rolls
2 1/2 sticks butter
5 (8 oz) packages cream cheese
2T plus 2 tsp. oregano
2T plus 2 tsp. garlic powder
1/3 cup paprika
6 oz grated parmesan cheese
2 cups milk
1.5 lbs deli sliced turkey
1.5 lbs deli sliced ham
1.5 lbs deli sliced roast beef
4 lbs muenster cheese

Prep Day: Slice break lengthwise but not completely through. Cream together cream cheese, butter, oregano, garlic powder, paprika, parmesan cheese, and milk. Spread creamy mixture on both sides 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. Wrap in foil and freeze in gallon sized bag.

Serve Day: Thaw and bake in foil at 400 degrees for 30-45 minutes.

Italian/Mediterranean:

Kristine – Parmesan Chicken

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6 boneless, skinless chicken breasts
2 heaping tsp. crushed garlic
1/2 cup extra virgin olive oil
1 tsp poultry seasoning
1/2 cup plain bread crumbs
1/2 cup finely grated Parmesan cheese
6 slices Provolone cheese
1 jar pasta sauce

Prep Day Directions: Put 6 chicken breasts in each labeled freezer bag. Combine garlic, olive oil, and poultry seasoning in a separate bowl and then pour on top of chicken. Seal bag.

Mix bread crumbs and Parmesan and put in a separate labeled bag. And because I can’t leave anything alone, I threw in some extra seasonings: garlic salt, garlic powder, minced onion and a dash of smoky paprika for good measure.

Label cheese slices and jar of pasta sauce.

Serve Day Directions: Thaw all ingredients. When ready to cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425.

Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can.

Place each chicken piece in casserole dish which has been sprayed with nonstick spray or olive oil. Bake until chicken is firm and cooked through, about 25 minutes. Remove from oven, top with sauce and a slice of cheese. Then put under the broiler to melt cheese.

Kellie – Stromboli

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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 egg yolk, beaten – you provide

Prep Day: 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 umwrapped 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 rectange. Springle 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: Thaw. Brush top with egg yolk. Bake at 375F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Serve warm with marinara sauce and salad.

Asian/Indian:

Erin – Crockpot Mongolian Beef

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2 lbs. flank steak, cut into stir fry sized strips
2 Tbsp olive oil
1/2 tsp minced ginger
2 tsp minced garlic
3/4 cup soy sauce
3/4 cup water
3/4 brown sugar
1/4 cup corn starch (did not use this time)
1/2 cup shredded carrots
3 medium green onions, chopped

Prep Day Directions: Coat flank steak in cornstarch. Combine remaining ingredients and place in freezer bag. Add steak to bag. Label and freeze.

Serve Day Directions: Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours. Serve over rice or noodles.

Emily – Asian Flank Steak

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1 1/2 lbs. flank steak
½ cup sherry cooking wine
1/3-cup soy sauce
2 T. Ketchup
2 garlic cloves, minced
2 T. fresh ginger, peeled and minced
1 T. sesame oil

Prep Day Directions: Mix all ingredients together, except steak until well blended. Place steak in a freezer bag and pour marinade over steak. Freeze using freezer bag method.

Serve Day Directions: Thaw completely. Remove steak from marinade. Bring marinade to a boil in a medium saucepan and continue boiling for two minutes over medium-high heat. Grill steak over medium heat or broil until desired doneness Place steak on platter and cut crosswise into thin slices. Pour sauce over steak and serve.

SouthWestern/Latin American:

Bridget – Smoky Black Bean Soup with Andouille Sausage

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12 ounces andouille sausage (I used a chicken andouille sausage)
2 teaspoons olive oil
1 large purple onion, diced
5 large cloves garlic, minced
1 teaspoon cumin
1/8 teaspoon smoked paprika
1/8 teaspoon ancho powder
4 cans black beans, drained (I like Bush’s brand)
2 1/2 cups chicken broth, plus extra if desired
1 teaspoon Worcestershire
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon oregano
1/8 – 1/4 cayenne, if desired
2 bay leaves
1 red bell pepper, diced 1 orange or yellow bell pepper, diced cilantro, sour cream, and lime wedges for garnish

Prep Day: Cut the andouille sausage into half moon slices. Brown in a large dutch oven over medium-high heat, adding olive oil if necessary. When brown, remove and set aside in a bowl. Add olive oil to the dutch oven and saute the onion over medium-high heat until golden and tender, about 3-5 minutes. Add the garlic, cumin, smoked paprika and ancho powder and saute an additional minute. Meanwhile, drain 1 1/2 cans black beans. Add to a food processor or blender with 1 1/2 cups of broth. Puree until smooth. Add to the dutch oven with remaining broth and beans. Return the sausage to the dutch oven along with the Worcestershire, salt, pepper, cayenne (if desired), oregano and bay leaves. Bring to a slow boil, then turn heat to low and cover half way with a lid. Simmer for 20 minutes. Stir in the diced bell peppers and simmer until the peppers are tender, about 5 minutes.

Serve Day: Thaw and simmer. add lime wedge, sour cream and cilantro.

Please note there are bay leaves still in soup.

Andi – Latin Burgers with Caramelized Onions and Jalapeño Relish

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3/4 pound ground sirloin
3/4 pound ground chuck
1/2 pound raw chorizo, casings removed and crumbled
1 tablespoon adobo seasoning
1 large onion, grated
1/2 cup dry bread crumbs
2 tablespoons olive oil
2 large yellow onions, finely sliced
Kosher salt and freshly ground pepper
1/2 cup bottled and sliced jalapeno chiles, drained
1/2 cup dark brown sugar
6 hamburger rolls
Optional 6 slices Oaxaca cheese or mozzarella

Prep Day:

To make the Latin Burgers: Directions In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. Separate with waxed paper and insert into a storage freezer bag for future use.

To make the Caramelized Onion and Jalapeno Relish: Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.

Serve Day: Thaw burgers and relish overnight in refrigerator Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt*(optional). If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.

To serve: Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

Yum!

Meal Swap: Friday’s November 2012 Menu & Recipes

November 2012 Menu:

Note: All our recipes serve 6 unless otherwise stated.

Seafood/Fish:

Ann – Baked Shrimp Scampi

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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.

Heather T. – Clam Spaghetti

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Want to spice it up? Add ½ teaspoon red pepper flakes to the sauce to add a bit of a kick.

SERVES 4–6

¼ cup butter or margarine
3 tablespoons flour
3 cloves garlic, minced
1 tablespoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground black pepper
3 tablespoons olive oil
¼ cup white wine plus 1 tablespoon
2 (6.5-ounce) cans minced clams, with juice
1 pound linguine (used on reheating day)
Grated Parmesan cheese (used on reheating day)

Prep Day: In saucepan, melt butter. Stir in flour, making a paste. Add garlic, herbs, pepper, olive oil, wine, and juice from clams. Stir for 5 minutes over low heat. Remove from heat and stir in clams. Transfer to a freezer bag and freeze.

Serve Day: Defrost in refrigerator overnight. Heat over medium-low 5–10 minutes. Cook linguine according to package directions. Toss the linguine with the clam sauce. Serve with grated Parmesan cheese.

Poultry:

Lindsey M. – Crock Pot Chicken Tortilla Soup

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Serving Size: 6-8

2 cans black beans
2 can Rotel
14.5 oz tomato sauce
1 cup of salsa
1 cup of corn
3-4 chicken breasts
Optional- add cheese and/or tortilla chips to soup.

Prep Day Directions: Place all ingredients except for the chicken in one freezer bag. Seal. Place frozen chicken breasts in additional freezer bag and seal.

Serve Day Directions: Thaw all ingredients and place in slow cooker. (The corn is separate simply because I forgot to add it to the bean, salsa etc. bag. I remembered once it was already frozen.) Cook in large crockpot for 6-7 hours on low setting. Once cooked, remove chicken and shred with fork. Place back in slow cooker and serve.

Gretchen – Chicken Parmesan

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Serving Size: 4

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon sugar
28 ounce can crushed tomatoes with basil
¼ teaspoon salt
Chicken
Cooking spray
4 (4 ounce) boneless skinless chicken breasts, pounded to ¼ inch thick
½ cup whole grain bread crumbs
1 ½ cups part skim shredded mozzarella

Prep Day Directions: Turn oven on to 375. Dredge chicken in breadcrumbs and place on a baking sheet coated with cooking spray. The key to the chicken is to have it pounded into very thin cutlets. The thicker the chicken the longer it takes to cook.

Cook for 15 minutes and turn over. Then cook for another 15 minutes or until fully cooked and juices run clear.

While chicken is cooking minutes. Add crushed tomatoes, sugar, and salt. Bring to a boil and then simmer for about 15 minutes. If the sauce seems too thick add a little water about 1/4 cup at a time until it reaches a consistency you like. Let the sauce cool completely.

Line a 9 x 13 casserole dish with plastic wrap. This is called the freezer cooking casserole method. Make sure it is lined good. Sometimes I need to use a few sheets. Put a layer of sauce on the bottom.

Once the chicken has cooled slightly then you can assemble the rest of the meal. Add the chicken, remainder of the sauce, then the mozzarella cheese.

Now you are going to put this in the freezer for a few hours or until it is frozen. Once it is frozen you will be able to pull it right out of the casserole dish. This way you can use your dish for something else if need be.

Completely wrap the frozen chicken parmesan in a couple layers of plastic wrap. You can also use foil if you want. Label and stick back in the freezer.

Make the sauce – You can also make this sauce ahead of time. In a medium sauce pan saute onion in olive oil until translucent, about 4-5 minutes. Add garlic and cook for another 3 minutes.

Serve Day Directions: If you are cooking this meal straight from the freezer cook in a 350 degree oven for 1 hour 15 minutes or until heated through. If it is thawed first then cook in a 350 oven for 45 minutes or until heated through. Enjoy!

Beef:

Vanessa – Company Sandwiches

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Makes 20 – 12 inch hoagies (each loaf serves 3)

20 (12 inch) wheat hoagie loaves
2 1/2 sticks butter
5 (8 oz.) cream cheese
2T. plus 2 tsp. oregano
2T. plus 2 tsp. powder
1/3 c. paprika
6 oz. grated Parmesan cheese
2 cups of milk
1.5 lbs. deli sliced turkey (3 slices of each on one loaf)
1.5 lbs. deli sliced ham (3 slices of each on one loaf)
1.5 lbs. deli sliced roast beef (3 slices of each on one loaf)
4lbs. Swiss cheese or Muenster cheese, sliced (4 slices on each loaf)

Prep Day: Slice bread lengthwise but not completely through. Cream together cream cheese, butter, Parmesan cheese, milk, paprika, oregano and garlic powder. Spread creamy mixture on both sides of bread sliced lengthwise. Layer with deli style ham, turkey, and roast beef along with slices of Swiss cheese in the middle. Fold over so meat and cheese is doubled up. Wrap in foil and freeze.

Serve Day: Thaw and bake at 400F for 30-45 minutes. Slice each loaf into 3 serving size pieces.

Next time – I would use honey ham, smoked turkey, and carved roast beef from the deli.

Sarah – Shepherd’s Pie

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Serves 6

1 lb ground beef
2 cups hot mashed potatoes
4 ounces cream cheese, cubed
1 cup shredded cheddar cheese, divided
2 garlic cloves, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

Prep Day: Boil potatoes until tender, then drain, and mash. Mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended–put contents into freezer bag. Stir vegetables and gravy into browned beef–put contents in freezer bag. Place remaining 1/2 cup of shredded cheese in freezer bag.

Serve Day: Thaw contents. Once contents are thawed, preheat oven to 375 degrees. Place beef mixture contents into 9 inch square baking dish, and top with mashed potatoes.
Sprinkle the cheese on top and bake for 20 mins. or until heated through.

Meatless or Your Choice:

Lindsay L. – Prosciutto Wrapped Herb Stuffed Chicken

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1-1LB bag extra wide egg noodles
3-boneless,skinless chicken breasts
1-box of Boursin Cheese(5.2 oz) I use Garlic and fine herbs
6 slices prosciutto, sliced thin(about 1/4 pound)
toothpicks

Prep Day Directions: Slice chicken breasts in half. Pound until thin enough to roll evenly. Place one slice prosciutto on the bottom,lay the chicken on top,then spread 1T of the Boursin evenly over the chicken. Roll up slowly and secure with toothpick to prevent from unrolling.

Serve Day Directions: Thaw. In a medium saute pan cook the chicken until done,turning once while cooking. Save the juices from the pan. Cook the noodles according to directions,drain and pour pan juices over the noodles.

Jen – Penne Pasta Casserole with Red Sauce

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15 oz Ricotta cheese
2 cups Mozzarella cheese
1/2 cup grated parmasan cheese
1 egg
1 tsp parsley
1/8 tsp nutmeg
1/4 tsp salt
1/4 tsp pepper
15 oz spaghetti sauce
1 package of penne pasta

Prep Day Directions: Mix ricotta, 1 1/2 cup mozzerella cheese, 1/4 cup parmasan cheese, egg, parsley, salt, pepper, amd nutmeg.

Mix with cooked Penne Pasta, place in greased 13 x 9 pan, pour one bottle of red sauce over the top, and sprinkle remaining cheese on top. Place foil over and freeze up to 2 months.

Serve Day Directions: Thaw overnight in fridge and bake at 350 for 35-40 mins.

Pork:

Heather G. – Ham and Cheese Tortellini

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Ingredients: 1pkg 9 ounce cheese Tortelini
1cup chopped fresh broccoli
1/4 cup butter cubed
1/4 cup flour
3/4 cup milk
1/4 cuphalf and half
1 1/2 cups
4 oz cream cheese
1/2 cup grated parm
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Prep Day Directions: Melt butter, stir in flour, gradually add milk and cream. Bring to a boil till thick
Add ham, broccoli, garlic, basil and pepper. Cook till cream cheese is melted. Cool, package, and freeze.

Note: You can use reduced fat cheeses and skim milk. My kids don’t like tomatoes, but you could add 1/4 to the sauce if you want.

Serve Day Directions: Cook Tortellini. Slowly reheat the sauce. Add the sauce and toss.

Cannot wait to eat these wonderful entrees!

Meal Swap: Wednesday’s November 2012 Menu & Recipes

November 2012 Menu:

Note: all recipes serve 6 unless otherwise specified.

Your Choice:

Nicole – Italian sausage with sweet potatoes and peppers

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1 pound(s) sweet and/or hot Italian sausage, cut crosswise into thirds (Cut at Everett’s)
1 pound(s) small red potatoes, each cut in half (used 2 sweet potatoes)
1 large (about 1 pound) onion, cut into 12 wedges ( used a cup of chopped frozen)
2 red and/or yellow peppers, cut lengthwise into 8 pieces (Trader Joe’s tricolor bag)
1 tablespoon(s) olive oil

Prep Day Directions: Cook potatoes. Put cooked potatoes, onions and peppers in one bag. Sausage in another bag.

Serve Day Directions: Thaw in fridge. Heat until meat is cooked and potato/pepper/onion is heated with one tablespoon of olive oil.

Ashley – Freezer Beef Stew

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1 C. Diced Onion
3 C. Beef Broth
2 C. Diced Carrot
2T. Brown Sugar
1 C. Cubed Red Potato
1 tsp. Salt
1 C. Green Beans
2 tsp. Worcestershire Sauce
1 lb. Beef Stew Meat
½ tsp. Pepper
¼. tsp. Dried Thyme
3 T. Flour
1 tsp. Chopped Garlic
2 tsp. Tomato Paste
2 Tbsp cornstarch (if desired)

Prep Day Directions Combine all ingredients in freezer bag and freeze.
Add’l Prep Day Directions
Serve Day Directions To serve thaw completely in refrigerator and cook in crock pot on low for 6-8 hours. On the stove bring to boil and then reduce heat to simmer for 30-45 minutes until vegetables are cooked through. Now if you want you stew thicker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew. On the stove top, just cook until thick. For the crock pot, turn it on high and cook for 30 more minutes. Serve in large bowls with bread for dipping.

North American/European:

Kristine – Blue Cheese Pork Chops

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6 pork chops (boneless)
Weber grill rub (garlic, sweet red pepper, salt, spices)- I got this at Sam’s club
Blue Cheese Walnut Butter:
1 stick of butter- unsalted- room temp
1 tablespoon of rosemary
2 teaspoons of parsley
2 oz of Blue Cheese
2 heaping spoonfuls of toasted walnuts crushed

Prep Day: To prepare meat – Tenderize meat with a mallet, rub the Weber grill rub on front and back of meat. To prepare butter – Use butter at room temp, add ingredients to
butter, mix well. Place meat flat in bag and freeze, wrap butter in tinfoil, freeze.

Serve Day: Thaw meat. Thaw butter to room temp. Bake pork chops at 350 for 20-30 min. covered with foil. or grill each side for 5-7 min. Pork’s internal temp should be 150-
160. After pork is cooked add a spoonful of butter on each chop.

Kellie – Lemon Horseradish Fish Cakes

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1 tablespoon olive oil
2 pounds tilapis fillets coarse salt and pepper
2 large eggs
1/2 cup light mayo
1/2 cup chopped fresh parsley
1/4 cup lemon juice
3 tablespoons bottled white horseradish
1 1/2 cups coarse saltine cracker crumbs

Prep Day Directions: Preheat oven to 400 degrees. Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through – 10 to 15 minutes. Let cool completely; pat dry with paper towel. With a fork, flake fish into small pieces.

Add’l Prep Day Directions: In large bowl, combine eggs, mayo, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. To freeze, place cakes on baking sheet lined with parchment until firm. Wrap each in plastic and transfer to resealable freezer bags.

Serve Day Directions: Thaw overnight in refrigerator. Heat 1 tablespoon of oil in a large skillet over medium heat. Place 6 cakes in skillets; cook until golden brown, 4 to 6 minutes per side. Repeat with remaining cakes and oil. Serve with tartar sauce if desired.

Italian/Mediterranean:

Erin – Parmesan Meatloaf

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2 large eggs
2 Tbsp minced garlic
2 tsp salt
1 tsp ground black pepper
2/3 cup chopped fresh basil 2/3 cup grated Parmesan cheese
1 small onion or 1/2 large onion, finely chopped
1/3 cup Panko breadcrumbs
2 lbs ground beef
1 cup shredded mozzarella
2-2/3 cup marinara sauce

Prep Day Directions: In a large bowl, stir eggs, garlic, 2 tsp salt, and 1 tsp pepper to blend. Mix in 2/3 cup marinara sauce, basil, Parmesan, onion and panko. Add beef and blend well. Put in gallon sized freezer bag. Put 2 cups marinara and 1 cup shredded mozzarella into freezer bags.

Serve Day Directions: Thaw ingredients Preheat oven to 375 Mound meatloaf mixture on a large rimmed baking sheet; press out to 12×8 inch rectangle (about 1 inch thick). Spread 1/2 cup sauce thinly over the top. Bake meatloaf until cooked through and instant read thermometer registers 160F, 25 to 30 minutes (there will be lots of juices and drippings on sheet around loaf). Cut the meatloaf into eight 4-inch squares and separate the squares slightly. On each square, spread 2 generous tablespoons sauce, leaving a border of meat visible. Sprinkle 1 Tbspof mozzarella cheese in center of sauce. Return meatloaf to oven. Bake until the cheese melts, about 5 minutes.

Asian-Indian:

Emily – Tangy Pork Chops w/ Honey Curry

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6 pork loins chops,approx. 1 inch think
3 slices bacon, diced
1 cup onion, chopped
2 cloves garlic minced
1/2 cup soy sauce
1/3 cup lemon juice (1 1/2c when x 6 and 2 1/4c when x9 meals)
2 T honey
1 T curry powder
2 t. chili powder
1/4 t. salt

Prep Day Directions: Cook bacon in skillet until lightly brown. Add onion and garlic; saute’ until tender. Stir in soy sauce, lemon juice, honey, curry powder, chili powder and salt. Simmer 2-3 minutes. Remove from heat. Allow sauce to stand for 1 hour until flavors are blended. Place pork chops in freezer bag and add sauce.

Serve Day Directions: Thaw Completely. Drain pork chops and save marinade. Place chops on broiling pan and place in oven, 4 inches from heat. Broil 10-12 flip and broil 10-15 or until desired doneness. Brush chops frequently with marinade. Pork chops may also be grilled.

Bridget – Chicken Tikka Masala

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3 whole (to 4) Chicken Breasts
Kosher Salt
Ground Coriander and Cumin, To Taste
1/2 cup Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion
4 cloves Garlic
1 piece (approximately 2 Inches) Chunk Fresh Ginger
Garam Masala
1 can (28 Ounce) Diced Tomatoes Sugar
1-1/2 cup Heavy Cream
2 cups Basmati Rice
OPTIONAL: Fresh Cilantro Chili Peppers

Prep Day Directions: Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven. Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt. Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

Add’l Prep Day Directions: After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. Place 3 cups of rice butter and turmeric into a bog. Place tikka masala in freezer bags and freeze.

Serve Day Directions: To a rice cooker add the 3 cups rice bag Turmeric and 6 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual. Could also add frozen peas to the rice mixture. Thaw and heat masala and place over rice! Add cilantro if wish

Andi – Honey Sesame Chicken

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7-9 boneless, skinless chicken thighs (about 2 pounds)
salt and pepper
1 cup honey
1/2 cup soy sauce
1/3 cup diced onion
1/4 cup ketchup
3 tablespoons vegetable oil or olive oil
2tbsp garlic, minced
1/2 teaspoon red pepper flakes- generous
1/2 tablespoon (or more) sesame seeds rice
4 teaspoons cornstarch dissolved in 6 Tablespoons water- you provide
3 scallions, chopped- you provide Rice

Prep Day Directions: Directions Lightly season both sides of chicken with salt and pepper, put into freezer bag. In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Add to chicken. Freeze

Serve Day Directions: Directions Place contents of freezer bag in Crockpot. Cook on low for 4 hours. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Shred chicken into bite size pieces. in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with chopped scallions. Rice- Bring 2 cups water to a boil add rice and boil for 20 minutes covered

Southwestern/Latin American:

Kirsten – Fiesta Lime Chicken

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3 large chicken breasts, filleted
1 Tbsp minced garlic
1 tsp Real Lime juice
Salt and pepper to taste
1 can Ro-tel (cilantro, lime)
3 Tbsp Ranch
3 Tbsp Taco sauce
Spanish rice
Tortilla chips (you provide)

Prep Day Directions: Fillet the chicken breasts and place in a ziplock. Add lime juice and garlic to the ziplock bag and squeeze bag to mix it all together. Place in freezer. Mix ranch and taco sauce and put in separate Baggie to freeze. Ro-tel and Spanish rice do not get frozen

Serve Day Directions: Thaw chicken overnight in refrigerator. Place chicken breasts in a Pyrex dish and salt and pepper the breasts to your liking. Bake at 350 for 20-25 minutes uncovered. Meanwhile, cook the Spanish rice. Crush some tortilla chips and make a small “bed” of it on a plate. Place breast on top of chips. Spread some of the ranch/taco sauce mixture on top of the breast and then top with a few scoops of Ro-Tel (room temp). Enjoy with a side of Spanish rice! *I was originally going to make my own Pico de Gallo but I found the can of Ro-Tel and it’s basically the same thing.

Lisa – Latin-inspired Cream Chicken Stew

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2 # skinless, boneless chicken breast, cut into bite sized pieces
3 (14.5 ounce) cans diced tomatoes
1 (16 ounce) jar green salsa
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (1.25 ounce) package taco seasoning
1 tablespoon chopped fresh cilantro
1/2 teaspoon ground chile powder
1 teaspoon ground cumin
1/2 cup cream cheese, softened

Prep Day Directions: Place tomatoes, green salsa, black beans, pinto beans, and corn in Gallon Freezer bag. Add taco seasoning, cilantro, chile powder, and cumin over the mixture. Mix, label as #1 and freeze. Place cream cheese in qt. freezer bag Place the chicken breast pieces into a Qt. Freezer Bag. Place 2 and 3 in Gallon bag labeled #2.

Add’l Prep Day Directions: FYI This recipe calls for additional spice, up to 2 tsp of chili powder. I used 1/2 tsp, so if your family wants more of a kick add to your liking. I used dried beans, soaked and cooked, in place of canned beans, for a decreased salt option. Recipe serves 8. I didn’t decrease due to the simplicity of measuring. Plan for leftovers. I’m sure it freezes well even after cooked.

Serve Day Directions: Place Bag #1: Beans, tomatoes, seasoning and the bag of Chicken in cooker, mix and set on Low. Cook until chicken is very tender, 8 to 10 hours. Add the cream cheese into the cooker. Mix to melt and combine to make a creamy sauce. Continue to cook, about 5 minutes, until heated through, then serve. May top with additional cilantro.

Another great one ladies!