– 2012 Swap Recipes – Page 2

- 2012 Swap Recipes, - Meatless, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: Friday’s October 2012 Menu and Recipes

Posted on October 17, 2012March 27, 2013 by Northerly Nosh

Oct. 2012 Menu and Recipes

Note: All the recipes serves six if not otherwise specified.

Seafood/Fish:

Crab Cakes

Makes 10 cakes

2 tablespoons olive oil
6 green onions, chopped
3/8 cup olive oil
1 (16 ounce) can canned crabmeat, drained
1 egg
1 tablespoon mayonnaise
1 teaspoon dry mustard
8 ounces buttery round crackers, crushed
1/2 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
salt to taste ground black pepper to taste
1 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Prep Day Directions: Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Wrap individually and freeze.

Serve Day Directions: thaw. Coat the patties with bread crumbs. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.

Shrimp Pesto Pasta

3 cloves of garlic
1 lb. box of penne pasta
1 cup of cherry tomatoes sliced
1/3 cup of pesto
2/3 lb. cooked, frozen shrimp
salt and pepper
Parmesan cheese

Prep Day Directions: Cook pasta al dente, cool. Mix together pasta, tomatos, garlic, salt and pepper and pesto. Toss together and freeze in freezer bag. Place shrimp in seperate freezer bag and parmesan in seperate sandwich bag.

Serve Day Directions: Defrost pasta and shrimp in refrigerator overnight (remove parmesean cheese bag from shrimp). Heat pasta and shrimp in saucepan on medium-low until it is heated through, approximately 15-20 minutes. Optional, add 1-2 T. of olive oil to pasta if needed. Sprinkle with parmesan cheese to taste.

Poultry:

Pesto Stuffed Chicken

4 large boneless skinless chicken breasts or 2.5 lb. (40oz.) frozen chicken breast bag
10 oz prepared bail pesto
1 small yellow or white onion, chopped
8 oz marinara with basil, oregano and garlic
1/2 C grated pizza cheese (mozzarella, provolone, Parmesan, Romano)
Salt and Pepper (you provide)

Prep Day Directions: Label a 2 gallon freezer bag. Place 2.5 lb. chicken bag in 2 gallon freezer bag. Chop the onion into 1/2″ chunks and place in a small freezer bag. Place 1/2 cup cheese in small freezer bag. Place marinara in a small freezer bag. Then place all the small freezer bags of marinara, onions, and cheese into the 2 gallon bag. Seal up and freeze.

Serve Day Directions: thaw. Preheat oven to 350 degrees. Place a chicken breasts on your cutting board. Cut chicken breasts in half widthwise. Place one hand on top of the breasts and carefully slice the breast in half from the side. Don’t cut all the way through the breast and open it like a book. It will look like the shape of a heart kind of.

Sprinkle the insides with salt and pepper. Spread the right half of your chicken breasts with 1 to 1.5 tablespoons of the prepared pesto. Fold the left half of the chicken breasts back over the right side and sprinkle with salt and pepper. Sprinkle onions on the bottom of a 9×13 pan. Place breasts over the top of the onions. Open the marinara sauce and spoon two to three Tablespoons over each breast until all the sauce has been used. Sprinkle each chicken breast with two to three tablespoons of cheese.

Cover the pan with foil. When you are ready to cook the chicken please thaw in the fridge for two days. Then bake 350 degrees for 40 minutes. Then remove foil and bake 5-10 additional minutes to brown the cheese.

Note: As the pesto cooks inside the chicken the oil tends to leak out and collect in the bottom of the pan. By putting onions underneath the chicken breasts it lifts the chicken up out of the oil and you get more flavor and less fat.

White Bean Chicken Chili

3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 tablespoons olive oil
4 garlic cloves, minced
1 small can, green chilis
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
3 cups chicken broth, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro, optional

Prep Day: Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook the chicken, onion, green chilis. oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the remaining beans and broth. Put mixture in freezer bag. Freeze.

Serve Day: After Thawing ingredients, put in 3 qt. slow-cooker, cover and cook on low for 3 to 3-1/2 hours or until heated through. Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired.

Beef:

Oven Stew

1 Cup of diced onions
3 Cups of Beef Broth
2 Cups of carrots
2 T of brown sugar
1 Cup cubed red potato
1 Cup of green beans
2 tsp of worcestershire sauce
1 1/2 lbs of beef stew meat
1/4 tsp pepper
1/4 tsp dried thyme
3 T flour
1 tsp chopped garlic
2 tsp tomato paste
2 T of cornstarch (if desired)

Prep Day Directions: Combine all ingredients into one gallon zip lock freezer bag removing all excess air and freeze.

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.

Spaghetti Bolognese

2T. parsley
4 onions,chopped
4 cloves garlic,chopped
2 can diced tomatoes(16 oz can)
2 cans tomato paste(6 0z)
2t. Worchestershire sauce
1 LB. lean ground beef
oregano-to taste
basil-to taste
1 bay leaf

Prep Day: Sauté parsley,onions,garlic in 1/4c.oil. Add cooked beef and all other ingredients and simmer for 3 hours. Remove bay leaf before serving. Cool and place in freezer containers.

Serve Day: Thaw. Heat in sauce pan till heated through and serve over spaghetti .

Meatless:

Vegetarian Lasagna Alfredo

1/2 a box of oven ready lasagna noodles
1 3/4 cups broccoli florets
1 egg
10 ounces ricotta cheese
1 1/4 heaping teaspoon’s of Italian seasoning
3-4 tomatoes chopped
1 jar Alfredo sauce
1 1/2 cups mozzarella cheese

Prep Day Directions: Steam broccoli in steamer basket for 5-7 minutes until crisp-tender – In a large bowl, combine the eggs, ricotta cheese and italian seasoning; gently stir in tomatoes and broccoli. Set aside. – Spread 1/4 cup sauce in greased 8×8 pan – Top with three noodles, half of ricotta mixture, 1/2 cup mozzarella cheese and 1/4 cup sauce. Repeat layers. Top with three more noodles, remaining mozzarella and sauce.

Note: Bake fresh uncovered at 350 for 35-40 minutes or until bubbly and edges are lightly browned. Let stand for 15 minutes before cutting.

Cover and freeze up to three months.

Serve Day Directions: To use Frozen Lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before making. Bake, uncovered, at 350for 50-60 minutes or until bubbly and edges are lightly browned. Put any extra sauce on at this time. Let sit for 15 minutes before cutting.

Veggie Soup

1 yellow onion chopped
3 carrots peeled and chopped
2 stalks of celery
3 cloves chopped garlic
10 red potatoes cubed Oil to cover the pan
1 small zucchini halved and sliced
1 good size handful of green beans chopped
1 can of corn
3 cups of stock
3 cups of water
Old bay
parsley
oregano
salt and pepper

Prep Day Directions: In stock pot cover the bottom of pan with olive oil. Add onions, celery, carrots and garlic. Cook till onions are translucent. Add potatoes and left brown a bit. Add tomatoes with juice and zucchini deglaze the pan. Add stock , water, corn, green beans and spices. Let simmer for hour.

Serve Day Directions: Reheat and Eat!

Pork:

Thai Pork with Peanut Sauce and Jasmine Rice

2 lb pork tenderloin, cut into 4 pieces
1/3 cup prepared teriyaki sauce (use a high quality brand)
2 tablespoons rice vinegar
1 teaspoon red pepper flakes
2 cloves garlic, minced
1-2 sliced red/colored peppers
¼ cup creamy peanut butter (you provide)
¼ cup dry roasted peanuts
½ cup green onions, thinly sliced
2 pkg. Trader Joe’s rice

Prep Day Directions: Place tenderloin, teriyaki sauce, rice vinegar, red pepper flakes, and garlic into a gallon size freezer bag. Label and store in freezer until ready to use. Peanut butter, peanuts, and green onions should only be used on cooking day.

Serve Day Directions: Let slow cooker freezer kit thaw 24 hours in the refrigerator. It might still be a little frozen but that is fine. Dump the whole kit into the slow cooker and follow the steps. *I did not include the 1/2 cup of peanut butter needed. (I assumed everyone has this on hand. 🙂 You will need to add this at step 2 of instructions. Also green onions don’t freeze very week so I gavel those seperately with the peanuts.)

Step 1. Place all ingredients (except peanut butter, peanuts, and green onions) into the slow cooker. Cover and cook on low for 7-9 hours. ** Mine was done at around 6 ½ – 7 hours. Pork should be tender but not falling apart (unless that is the consistency you like) The original recipe called for a cooking time of 8-9 hours on low but that would have been way to long for my slow cooker – the pork would have been completely dried out. Know your slow cooker and keep an eye on it around 6 1/2 hours.

Step 2. Remove pork from slow cooker and chop into bite size chunks. Add the peanut butter to the sauce. Stir until it dissolves into the sauce. Step 3. Return the pork to the slow cooker and toss with the sauce. Serve over brown jasmine rice. Sprinkle with peanuts and green onions. To cook Trader Joes rice, microwave 3 minutes, EACH bag seperately.

Sage Breaded Pork Chops

Prep Day Directions: In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes. Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere.

How to freeze: Layer pork chops between sheets of freezer paper and transfer to freezer bags. Press out air, seal bags, and freeze flat. Store in the freezer, up to 6 weeks.

Serve Day Directions: ** I have not tried cooking these from frozen, but the recipe says you can. You might want to thaw in fridge first. To serve, heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 1/2 teaspoon melted butter and 2/3 teaspoon oil; brush on both sides. For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.

Enjoy!

- 2012 Swap Recipes, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: Wednesday Group’s Oct. 2012 Menu and Recipes

Posted on October 10, 2012March 27, 2013 by Northerly Nosh

Oct. 2012 Menu:

***All our recipes serve are to serve six adults***

Your Choice –

Kristine: Amazing Chicken

3 pounds boneless skinless chicken breasts
1 package Onion Soup Mix
1 tsp paprika
1/4 tsp smoked paprika (optional but I added it)
1/4 cup cider vinegar
1/2 cup ketchup
1/4 cup sugar
1 Tbsp lemon juice
1/4 cup vegetable oil
1/8 cup minced onion (Original recipe says to use 1/4 c., but felt like it was to much)
1/2 cup apricot jam

Prep Day Directions: Label bags. Place chicken into each bag. Combine remaining ingredients in a separate bowl. Mix well and pour into each bag of chicken. Remove excess air, seal bags and freeze.

Serve Day Directions: Thaw. Oven: Bake 350 for 20 minutes. Or Slow cooker: high for 4 hours or low for 6 hours. (check earlier for doneness). Or Grill: medium – high until meat is white throughout.

Serving Suggestions: “This recipe makes a succulent sauce that is amazing over rice!” Green beans provided for side.

Kellie: Mini Broccoli Calzones

Serving Size: 8

1 tablespoon olive oil
2 packages (10 ounces each) frozen chopped broccoli, thawed
4 garlic cloves, chopped
1/4 teaspoon red-pepper flakes
Flour, for rolling dough
2 packages (1 pound each) balls fresh or frozen pizza dough, thawed if frozen
1 cup part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1 1/2 cups shredded (6 ounces) part-skim mozzarella cheese
Coarse salt and ground pepper
Prepared tomato sauce (optional)
1 medium red onion, finely chopped

Prep Day Directions: In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.

Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)

Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.

Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed. Stick in freezer until firm. Then, transfer into resealable platic bags.

Serve Day Directions: Preheat oven 400 degrees. Take Calzones out of bag and place on baking sheet lined with parchment paper (I bet a non-stick spray would work too). Bake from frozen until calzones are golden. About 35 to 40 minutes. Serve with a small dish of tomato sauce.

North American/European –

Erin: Turkey Chili

1-1/4 cups bell pepper, diced
1 cup sliced onion (I used 1/2 cup chopped red onion)
1/2 cup carrots
1 lb. ground turkey
1/4 cup chili powder
1-1/2 tsp sugar
3/4 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
2 cans (14 oz. each) diced tomatoes
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can black beans, drained
8 oz. tomato sauce
shredded cheese

Prep Day Directions: Cook pepper, onion, carrots and turkey in small amount of oil. Stir in chili powder and next 8 ingredients (through tomato sauce). Place in labeled freezer bags. Freeze. Place shredded cheese in freezer bags.

Serve Day Directions: Thaw chili and cheese. Bring chili to simmer, cover and simmer 1 hour. Serve with cheese.

Italian/Mediterranean –

Bridget: Italian Sausage Wellington

Serves 12

1 pound ground italian sausage
1/2 cup red or green bell pepper, chopped
1/2 cup mushroom, chopped
1/2 cup onion, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 cup chive and onion cream cheese
1 cup shredded provolone cheese
2 (8 ounce) cans refrigerated crescent roll dough
1 egg white – you provide

Prep Day: Place sausage in a large, deep skillet. Cook over medium-high heat until no longer pink; drain. Add bell pepper, mushroom, onion, garlic, and salt to the skillet and cook 5 minutes or until vegetables are tender. In a large bowl, mix together sausage mixture, cream cheese, and cheese. Cool and place mixture into ziplock and freeze along with 2 crescent rolls

Serving Day: Thaw and bring meet mixture as close to room temp as possible. Place 1 package of crescent rolls flattened on a 9×13 inch baking dish. Cover with sausage mixture. Place remaining crescent rolls on top of mixture and pinch seams to seal. Brush top with egg white. Bake in preheated oven 325 until golden brown, about 20-30 minutes.

Andi: Cheesy Chicken Penne

adapted this recipe by from Martha Stewart

6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone* (6 ounces) you could also make that 1/2 mozzarella
1 1/2 cup freshly grated Parmesan (about 6 ounces)

Prep Day: Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add chicken, mushrooms and tomatoes; cook 1 minute. take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

Serve Day: Thaw Béchamel sauce in fridge overnight. Make noodles according to package. Pour sauce in dutch oven and slowly bring to a simmer- sauce should be a thick sauce consistency(if too thick you can add a little milk). Add noodles to the Bechamel and stir- pour into a baking dish. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Asian/Indian –

Kirsten: Orange Chicken

modified recipe from ‘The Virtuous Wife’ blog

3 lb. cubed chicken breasts
8 tbsp orange juice concentrate
1 tbsp salt
1/2 c flour (you provide)
2 tsp balsamic vinegar
6 tbsp ketchup
8 tbsp brown sugar
Dash of red pepper flakes

Prep Day Directions: Cube the chicken breasts and put into large ziplock bag. Mix OJ concentrate, salt, vinegar, ketchup, brown sugar and red pepper flakes in a bowl. Pour into a separate small ziplock and place inside of bag with chicken. Freeze.

Serve Day Directions: Take bag of sauce out of large bag and thaw both bags overnight in fridge. Put flour in a clean ziplock bag and shake a handful of chicken at a time in the bag to coat all sides of the cubes. Put chicken in a slow cooker then pour sauce over the top. Cook on low for 4 hours.

Lisa: Korean Spicy Marinated Pork

1/4 cup rice vinegar
2 tablespoons soy sauce
1/2 cup gochujang (Korean hot pepper paste) (Found at United Noodle)
3 tablespoons minced garlic
3 tablespoons minced fresh ginger root
1/2 teaspoon black pepper
3 tablespoons white sugar
1/2 onion, cut into 1/4-inch thick rings
1 (2 pound) pork loin, cut into 6-8 1/4 inch slices
1/4 cup canola oil (you provide)

Prep Day Directions: Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, black pepper and sugar. Place pork slices and onion in a plastic gallon freezer bag. Pour marinade into Pork and onion bag and mix to coat. Lable Bag and Freeze flat.

Serve Day Directions: Thaw in Fridge. Heat 1/4 cup canola oil (you provide) in a large skillet over medium-high heat. Sauté the pork slices and onions in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch.

Serve with Rice and a salad….or maybe some kimchi

Southwestern/Latin American –

Nicole: Mexican Casserole

1 lb ground beef, cooked, drained
.5 oz taco seasoning mix (You try with 1oz. Pkg., I thought it might be too salty)
11 oz can Mexicorn whole kernel corn with red and green peppers, undrained
1 1/2 cups shredded Cheddar-Jack
1 can crescents

Prep Day Directions: cook and drain beef with taco seasoning. Add beef and can of corn undrained to plastic bag with 1 cup cheese. Add 1/2 cheese to separate bag. Put both bags into a gallon bag and freeze.

Serve Day Directions: Thaw beef and cheese bags completely. Spoon beef bag into un-greased 12×8-inch (2-quart) glass baking dish; sprinkle with 1 cup of the cheese. May want to heat in microwave for a few minutes till hot. Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on top of meat mixture. Sprinkle with remaining 1/2 cup cheese. Bake at 375°F 15 to 20 minutes. Make sure the middle is hot, may take longer as original recipe has the beef hot already.

Ashley: Taco Soup

1 lb. ground beef (browned with minced onion and drained)
1 1/2 pkg. taco seasoning
1 can tomato sauce
1 can corn, drained
1 can kidney beans, drained
2 cans diced tomatoes, undrained
2 cans water

You provide: crushed tortilla chips and shredded cheddar cheese

Prep Day Directions: Add taco seasoning to browned meat. Mix all ingredients in large pot. Freeze in gallon size ziplock bags.

Serve Day Directions: Thaw. Place in large pot. Simmer until warm. Top with shredded cheddar cheese and crushed tortilla chips.

If you would like comment on your family’s opinion on each recipe please do it below in comments. You are also welcome to comment on any changes, corrections, or additions you have made to the recipes. The feedback will be greatly helpful and appreciated from all who try these recipes. Thanks for your cooperation!

- 2012 Swap Recipes, - Meatless, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Friday’s Meal Swap Sept. 2012 Recipes

Posted on September 20, 2012March 27, 2013 by Northerly Nosh

Friday AM Meal Swap Menu and Recipes

Our all our recipes are to serve 6.

Seafood/Fish:

Vanessa – Caesar Flounder

Caesar Flounder

Modified Let’s Dish Recipe

Serves 6-8

9-10 Flounder filets (3lb. Bag at Sam’s Club/18-20 fillets in each bag)
3⁄4 cup (6oz.) Philadelphia Cooking Cream
3 oz. Caesar dressing
10oz. Italian seasoned bread crumbs
1 oz. shredded parmesan cheese
1 oz. Grated parmesan cheese

You Provide: aluminum foil for grilling

Prep Day: Place fish in 2 gallon freezer bag, Set aside. Place cooking cream and Caesar dressing mixture in a quart freezer bag, Set aside. Place bread crumbs and parmesan cheese in a new quart freezer bag and seal. Place fish, cream and bread crumbs bags in a 2 gallon sized freezer bag, seal, label and then freeze.

Serving Day:

For Oven: Thaw in fridge overnight or more. Preheat oven to 400°F. Spray 9X13 pan with cooking spray. Place filets into pan. Brush the filets with the cream mixture and coat with the breadcrumbs cheese mixture on both sides of the filets. Bake for 20-30 minutes or until internal temp reaches 140°F.

For Grill: Preheat grill for medium-high heat. Place one piece of fish in each piece of foil. Brush the filets with the cream mixture and coat with the breadcrumbs cheese mixture. Crimp edges of foil over and seal packets well. Place on grill and cook for 10 minutes, turn, and cook for a remaining ten. When fish no longer appears opaque remove from heat. Allow packets to stand for 5 minutes before opening.

Sarah – Honey Soy Marinated Tilapia

6 Tilapia Fillets
9 T Honey
9 T Soy Sauce
9T Balsamic Vinegar
3 Clove Garlic minced

Prep Day: Mix last four ingredients in a shallow dish, put in freezer bags and add fillets. Freeze.

Serve Day: Fully Thaw. pre-heat oven to 350 degrees. Place entire content in casserole dish and Bake for 15-20 minutes or until fish flakes

Poultry:

Ann – Savory Crescent Chicken

Serves 4

1 package (3 oz) cream cheese, softened
1 tablespoon butter, softened
2 cups cubed cooked chicken
2 tablespoons milk
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4 tablespoons bread crumbs

Prep Day: Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken and milk; mix well. Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/4 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Sprinkle with crushed croutons. Bake 20 to 25 minutes or until golden brown.

To Freeze: Allow squares to cool and freeze in freezer bag for up to 3 months.

Serve Day: Thaw squares in fridge overnight. Re-heat in oven or microwave. (Oven works better.)

Lindsay L. – Wahoo Chicken Lasagna

1 Lb. chicken breasts,boneless and cubed
2t. oil
2T. Wahoo! Chili Powder
1T. Garlic Garlic
4 oz. Monterey Jack cheese,shredded
4 oz. Sharp cheddar cheese,shredded
9(6″) corn tortillas
10 oz. can mild enchilada sauce
1/2 jar corn and black bean salsa
sour cream
green onions,sliced

Note: Garlic Garlic and Wahoo Chili seasonings are from Tastefully Simple but you could use a chili seasoning and a mix of dried garlic and dried onions in a pinch.

Prep Day: Saute chicken in oil. Add Wahoo chili seasoning and garlic garlic. Set aside. Toss cheeses together. Place 3 tortillas(cut to fit) in the bottom of a greased 8×8 pan. Layer with 1/2 chicken mixture,1/3 cheese mixture and 1/2 of the enchilada sauce. 2nd layer: 3 more tortillas cut to fit,then salsa and 1/3 of the cheese mixture Last layer: final 3 tortillas,1/2 of the enchilada sauce,1/2 of the chicken and rest of cheese. Cover with foil and freeze.

Serve Day: Bake with foil on for 35-40 minutes at 350. Remove foil and bake for an additional 10 minutes Serve with sides of sour cream and sliced green onions

Jen – Summer Marinated Chicken

6 boneless chicken breast
1/4 cup and 1 teaspoon vegetable oil ( I use Olive oil)
2 teaspoon and 3/4 teaspoon soy sauce
1 TSP and 1 1/2 teaspoons Worcestershire sauce
1 tablespoon and 1 1/2 teaspoons red wine vineagar
1 tablespoon LEMON JUICE
1 teaspoon dry mustard
1/8 teaspoon SALT
1/2 teaspoon black pepper
1/4 teaspoon finely minced fresh parsley

Prep Day: In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, red wine vinegar, and lemon juice. Stir in dry mustard, salt, pepper, and parsley. Put chicken breasts into a large freezer bag and pour in mixture. Freeze.

Serve Day: Thaw. Place in shallow casserole dish, preheat oven to 350 degrees and bake for 45 minutes, let sit for 5 minutes while juices absorb.

Beef:

Heather G. – Meatballs and Garlic Bread

24 italian meatballs, cooked
2 cups (16 oz.) spaghetti sauce
3 slices provolone cheese, halved
3 hoagie rolls, cut to remove middles
3 tbsp. oil
3 tsp. garlic, minced
salt and pepper

Prep Day: Put meatballs and sauce in large freezer bag. Cut cheese in half and small freezer bag. Split rolls in half. Brush each roll with oil and minced garlic; sprinkle with salt and pepper. Put back together, wrap in foil and place in large freezer bag. Freeze.

Serve Day: Thaw everything. Simmer meatballs and sauce to heat through. Split rolls and place, cut side up, on a rimmed baking sheet. Bake until golden, about 10 minutes. Scoop 4 meatballs on each hoagie roll half. Top with two slices of halved cheese. Place under broiler for one minute or until cheese is melted.

Megan – Beef Bourguignonne with Egg Noodles

1/3 cup all-purpose flour
2 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 pounds beef stew meat
3 bacon slices, chopped and divided
1 cup chopped onion
1 1/2 cups sliced carrot
4 garlic cloves, minced
1 cup dry red wine
2 1/4 cups less-sodium beef broth
16oz mushrooms
2 tablespoons tomato paste
2 teaspoons chopped fresh thyme
2 bay leaves
7 cups hot cooked medium egg noodles (one package)

Prep Day: Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.

Cook half of bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat procedure with remaining bacon and beef mixture. Remove beef from pan; cover and keep warm.

Add chopped onion, sliced carrot, and minced garlic to pan; sauté 5 minutes. Stir in red wine and broth, scraping pan to loosen browned bits. Add bacon, beef, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushrooms, tomato paste, chopped thyme, bay leaves, and pearl onions; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Freeze.

Serve Day: Thaw in fridge overnight. Cook Uncovered (simmer) 1 hour or until beef is tender. Discard bay leaves. Serve beef mixture over noodles.

Meatless or Your Choice:

Heather T. – Vegetable Enchiladas

Serves 8

Note: For meal swap I modified this to serve 6, and also used half flour, half corn tortillas. 2 enchiladas/person=12 total

2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)

Prep Day: Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

Lightly oil baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes. Freeze. Freeze the sauce separately. Freeze the remaining cheese separately.

Serve Day: To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil from only the top of enchiladas and place directly in pan. (you can just trim the edges so you won’t have to clean the pan) Sprinkle the cheese over the pan. Pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before eating.

Pork:

Lindsey M. – Pork Chops and Cream Corn

6 chops
6 potatoes
2 cans of corn

Prep Day: Brown pork chops on each side. Cool. Place in freezer zip lock bag with cream corn.

Serve Day: Pour thawed pork chops and corn in baking dish. Bake at 325 for 1 hour. Wrap potatoes in foil. Prick with fork. Bake along side pork chops for 1 hour.

Gretchen – Sweet and Sour Pork

2 lb cooked pork, cut into strips
1/2 cup brown sugar, packed
1 tbsp cornstach
1 cup beef or chicken broth
1/2 tsp cloves
1 bay leaf
3/4 cup frozen sour cherries or canned, pitted cherries
1 tbsp lemon juice
1/4 cupb butter/margarine

Prep Day: Place pork strips into casserole. In a saucepan combine brown sugar, cornstarch and broth, stirring until smooth without any lumps. Add cloves and bay leaf. Cook mixture over low heat, stirring until thickened. Add sour cherries, lemon juice and butter/margarine then bring to a boil. Pour mixture over pork in casserle, then bake in a preheated 350F oven for 20 minutes. Cool and freeze into serving size container(s).

Serve Day: Defrost and reheat in saucepan. Serve over rice.

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