Posted in - 2013 Swap Recipes, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: November ’13 Menu & Recipes for Friday’s Exchange

Friday Am’s November 2013 Menu and Recipes


Carolyn T. – Pesto Crusted Tilapia


Adapted from

24 ounces tilapia fillets
4 tablespoons pesto
3 tablespoons Italian seasoned breadcrumbs
2 tablespoons parmesan cheese
grated ground black pepper

Prep Day: Prepare pesto, cheese and breadcrumb portions for fish to be frozen.

Serve Day Directions: Preheat oven to 375 degrees. Cover a baking sheet with foil and coat with non-stick cooking spray. Place fish fillets on baking sheet and sprinkle with black pepper. No salt is needed as pesto and parmesan cheese are both pretty salty. In a small bowl, combine pesto, breadcrumbs, and parmesan cheese (hands or a fork will do). Divide the topping evenly over the fish fillets, spreading with your fingers and pressing into the fish. Bake for 10 minutes at 375 degrees, then switch to broil to crisp up the crust for the last 2-5 minutes. If the middle of the fillet flakes with a fork and is completely opaque, it’s time to dig in! Serve with steamed broccoli and brown rice pilaf for a healthy dinner.


Carrie L. – Savory Crescent Chicken Squares


4.5 oz. soft cream cheese
4.5 T melted butter
3 cups cubed cooked chicken (or 2 cans of chicken)
1/2 t salt
1/4 t pepper
3 T milk
1.5 T green onion
2 1/4 T peppers
2 (8 oz. pkg.) crescent rolls Cheddar cheese

Prep Day Directions: Blend cream cheese and butter. Add next 6 ingredients, mix well. Freeze

Serve Day Directions: Thaw chicken picture overnight. Preheat oven to 350. Make 6 rectangles out of the crescent rolls, pushing perforation closed Spoon 1/2 cup meat mixture on each square, add cheese and pull corners together at center. Twist slightly and seal edges. Bake for 20-25 minutes until rolls are golden brown

Heather T. – Crockpot BBQ Pineapple Chicken


3 lb bag of Frozen Chicken Breast
20 oz can of Pineapple (sliced or chunks – drained – cut to bite size)
18 oz bottle of BBQ Sauce (I use Sweet Baby Ray’s – use your favorite)
*1 tsp of Crushed Red Pepper (optional – see tip below)

Note: I halved this recipe for 6 servings

Prep Day Directions: Place chicken, BBQ sauce and pineapple in ziplock. Freeze.

Serve Day Directions: If you have thawed the chicken it should take around 5 hours on low. You can also place the contents in frozen. Adjust cooking time and temperature according to how fast/slow your crock-pot cooks and if you are using frozen or thawed chicken. If you prefer a little spice, add 1/4-1/2t red pepper flakes. Shred. Fill half of tortillas with chicken mixture and sprinkle cheese over it. Fold over other half and brown on stove top. Done when cheese is melted. Serve with sour cream, or what ever toppings you prefer.


Gretchen P. – Slow-Cooked Asian Beef and Broccoli


2 lbs beef chunks/steak strips
¼ C. low-sodium soy sauce
½ C. hoison sauce
6 T ketchup
6 T honey
2 t Chinese 5 spice powder
3 tsp garlic powder
1 bag frozen chopped broccoli

Prep Day Directions: Place first 7 ingredients in large zipper bag and shake to mix. Place in fridge or lay flat to freeze.

Serve Day Directions: Place ingredients into slow cooker and cook on low 6-7 hours. Add broccoli last 30-45 minutes of cook time. Serve over rice.

Lindsey M. – Parmesan Meatloaf


2 large eggs
1 Tbsp. minced garlic
1 tsp. salt
1 tsp. ground black pepper
3 tsp. dried basil
2/3 cup grated Parmesan cheese
1/2 cup onion, finely chopped
1/3 cup Panko breadcrumbs
2 lbs. lean ground beef (I used 90% lean.)
1 cup shredded mozzarella
2-2/3 cup marinara sauce, separated (I used Classico Tomato and Basil.)

Prep Day: In a large bowl, stir eggs, garlic, salt, and pepper until blended. Mix in 2/3 cup marinara sauce, basil, Parmesan, onion and panko. Add beef and mix well with hands. Form 1 in thick loaf and place in an aluminum 9×13” baking pan. Lay a sheet saran wrap over meat. Pour remaining 2 cups marinara and shredded mozzarella into 2 separate Ziploc bags. Place both bags gently on top of wrapped meat. Double wrap pan it with foil and label.

Serve Day: Thaw completely. REMOVE LID AND TAKE OUT PLASTIC BAGS AND SARAN WRAP BEFORE BAKING. Preheat oven to 375. Spread 1/2 cup sauce thinly over the top. Bake meatloaf until cooked through and meat thermometer registers 160F, 30 to 45 minutes. Cut the meatloaf into eight squares and separate the squares slightly. On each square, spread 2 generous tablespoons sauce, leaving a border of meat visible. Sprinkle 1 Tbsp. of mozzarella cheese in center of sauce. Return meatloaf to oven. Bake until the cheese melts, about 5 minutes.

Not Participating This Month: Lindsay L., Keri G., Vanessa, and Jessica

Note to Swappers: Will not be swapping in December!

January Menu Rotation:

Seafood/Fish – Jessica and Keri
Poultry – Carolyn and Lindsay L.
Beef – Heather T. and Carrie L.
Meatless or Your Choice – Lindsey M. and Gretchen
Pork – Vanessa

Please email me your two January recipes to be voted on by December 31st! Thanks for your cooperation. Our next swap is Friday Jan 17th, 2014.

Posted in - 2013 Swap Recipes, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: November ’13 Menu & Recipes for Wednesday’s Swappers

November 2013 Menu


Kirsten: meatball subs


6 hoagie rolls
30 meatballs (5 per sandwich)
3-4 cups Tomato Sauce
1 tsp Italian seasoning
1 tsp dried onion
1 tsp fresh garlic
6 slices provolone

Prep Day Directions: Bag meatballs. Mix tomato sauce and seasonings and pour into bag then freeze. Bag cheese and hoagie rolls separate.

Serve Day Directions: Thaw bags completely. Put bag of meatballs in a saucepan and cook covered on medium until meatballs are hot throughout. Slice top of rolls and put 5 meatballs into each roll, bake on a baking pan at 350 for 10 minutes. Cover hoagies I’m cheese and bake another 5 minutes or until cheese is melted.

Ashley B.: slow cooker BBQ spare ribs


1-2 lbs of country-style pork ribs
1 1/2 cups ketchup
1 1/2 Tablespoons seasoned salt
1/2 teaspoon liquid smoke
1/2 cup brown sugar
1/2 cup white vinegar

Prep Day Directions: Place pork in resealable gallon-sized freezer bag. Mix remaining ingredients together in a bowl and pour over pork. Mix together in bag and zip closed.

Serve Day Directions: Thaw in fridge for 24hours. Cook on HIGH for 3-4 hours or on LOW for 6-7 hours.


Nicole: blackberry glazed chicken


1/2 cup seedless blackberry jam
1 tablespoon Dijon Mustard
6 meat servings of chicken breast (around 3 lbs given)
1 1/2 cup fresh or frozen thawed, drained) blackberries or mixed berries

Prep Day Directions: Mix jam and mustard and put in bag. Bag berries. Bag chicken.

Serve Day Directions: Grill: 1.Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix jam and mustard. 2. Cover and grill chicken 4 to 5 inches from medium heat for 10 minutes. Turn chicken;brush with jam mixture. Cover and grill 10 to 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve chicken topped with berries. Bake: Cook chicken till done. Brush with jam mixture (optional: cook for a few extra minutes for a few minutes) and top with berries. May want to line pan with aluminium foil as the jam is sticky.

Ashley K: Hawaiian chicken


6-7 chicken breast tenders
1/2 cup white sugar
1/2 cup vinegar
3 garlic cloves, minced
2 T soy sauce
1 can of large pineapple chunks including juice

Prep Day Directions: Combine all ingredients into freezer bag. Freeze.

Serve Day Directions: Thaw. Cook in crock pot on low for 6-7 hours. Shred and serve over rice.

It/Med. –

Kristine: pasta fagioli


1 lb. ground beef
1/2 onion, chopped
1 1/2 carrots, shredded
1/2 c. celery, chopped
1 – 28 oz. can diced tomatoes, undrained
8 oz. can red kidney beans, drained
8 oz. can white kidney beans, drained
2 cups beef stock
1 1/2 tsp. oregano
1 tsp. pepper
2.5 tsp. parsley
1/2 tsp. tabasco sauce
10 oz. spaghetti sauce
4 oz. pasta

Prep Day Directions: Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into freezer bag. Bag pasta separately.

Serve Day Directions: Thaw. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours. Either add pasta for last 30 minutes or cook pasta separately, drain and add to soup.

Kellie: Stromboli


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 Directions: 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 Directions: Thaw. Brush top with egg yolk. Bake at 375F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving.


Erin: cashew chicken stir fry


Adapted Fix, Freeze, Feast

Makes 3 entrees, 4-6 servings each

6 lbs boneless, skinless chicken thighs
3/4 cup soy sauce
1/3 cup red wine or cooking sherry (I used wine)
1 Tbsp fish sauce
3 tsp minced garlic
2-1/4 tsp minced ginger
1-1/2 tsp crushed red pepper flakes
3 cups unsalted cashews
1/2 lb. assorted stir fry vegetables

You Provide: 2 tsp sesame oil or olive oil on serve day

Prep Day Directions:

Note: I used 2 lbs chicken for each meal. Made above marinade and split between 2 meals.

Cut chicken into bite-size pieces. Divide evenly among gallon freezer bags. Combine the soy sauce, wine, and fish sauce. Divide marinade over chicken (one batch of marinade for every 2 meals). Into each bag add garlic, ginger, and crushed red pepper. Put 1 cup cashews into each sandwich bag. Place bag of chicken, bag of cashews, vegetables, and 1 cup rice into gallon freezer bag. Freeze.

Serve Day Directions: Completely thaw entree in refrigerator Heat 2 tsp sesame oil (or olive oil) in wok or large skillet. Stir-fry chicken and sauce over medium-high heat until meat is cooked through, 20-25 minutes. Remove chicken from the pan. Add vegetables and stir-fry until tender crisp, about 5 minutes. Return chicken to pan and stir to combine. Sprinkle with cashews and serve.

Jasmine Rice: combine with 1-1/2 cups water, bring to boil, simmer 18 minutes, let sit 5 minutes, fluff with fork.

Emily: Chinese chicken drumsticks


1/4 cup soy sauce
1/4 cup honey
2 tbs cooking sherry
2 tbs lemon juice
1 tbs minced garlic
3 thin slices of ginger crushed with a knife
1/2 tsp sesame oil
10 chicken drumsticks

Prep Day Directions: Mix all ingredients in a zip lock bag. Add chicken and coat. Refrigerate for 20 minutes then freeze.

Serve Day Directions: Thaw chicken. Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil. Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.


Jenica: slow cooker carnitas


Serves 8

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth

Prep Day Directions: Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

Serve Day Directions: Thaw and put in crock pot

Next Swap: Will be at Kirsten’s house on 12/11/13 at 8:30pm. Please submit your finished recipe to the blog on the Monday before swap. Thanks for your cooperation!

December 2013 Rotation:

Your Choice – Bridget and Jenica
North American/European – Kirsten and Ashley B
Italian/Mediterranean – Nicole and Ashley K.
Asian/Indian – Kristine and Kellie
Southwestern/Latin American – Erin and Emily

Posted in - 2013 Swap Recipes, - Meatless, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: October 2013 Recipes for Friday Am’s Swap

October 2013 Menu for Friday Am’s Swap

Chicken Parmesan – Lindsey M.


6 Chicken Breasts
Jar of Spaghetti Sauce
1/3 cup of grated Parmesan Cheese
2 cups Mozzarella Cheese

Prep Day Directions: Measure and package cheese and Chicken. Label and freeze.

Serve Day Directions: Remove cheeses from freezer bag. Thaw chicken and cheeses. Place spaghetti sauce and parmesan cheese in 9×13 dish. Mix. Cut Chicken pieces in half and add to pan. Bake at 350 for 30 minutes. Sprinkle mozzarella on top of chicken and bake for 5 more minutes. Serve over noodles.

Asian Turkey Meatballs and Rice – Gretchen


1 lb ground turkey
1 egg
1/4 cup of fresh cilantro, chopped 
2 tbsp scallion, finely chopped
1 tbsp ginger, minced
1 clove of garlic, minced
1/4 cup of panko crumbs
1 tbsp soy sauce
2 tsp sesame oil
Sea salt and freshly cracked pepper, to taste

Dipping Sauce:
4 tbsp soy sauce
2 tbsp water
2 tbsp lime juice
2 tsp sesame oil
1/4-1/2 tsp honey, to taste
1 scallion, chopped

Prep Day Directions: Combine the soy sauce, lime juice, water,sesame oil, green onion, and honey together in a dish. Whisk until well combined; set aside. Preheat the oven to 500 degrees. Coat a baking dish with cooking spray. Combine the ground turkey, egg, green onion, cilantro, ginger, garlic, panko, soy sauce, sesame oil, sea salt and freshly cracked pepper, to taste together in a large bowl. Gently mix the ingredients until well combined. Shape mixture into balls, then place into the baking dish. Place the meatballs into the oven and bake until cooked through, about 15 minutes.

Serve Day Directions: Prepare rice. Reheat meatballs until heated through, either in microwave or in oven. Serve with rice and dipping sauce.

Baked Herb Fish Fillets – Carrie L.


1cup of Italian flavored bread crumbs, either ready made or your own version
1/2 cup grated parmesan or romano cheese
1 teaspoon of garlic powder or a minced garlic clove
1/2 teaspoon of salt
2-3 pounds of frozen fish

Prep Day Directions: Freeze fish fillets. Combine bread crumbs, parm cheese, garlic powder and salt in 1 qt bag, attach to fish pack and freeze.

Serve Day Directions: To serve, thaw fish and bread crumb mixture. Lightly beat one egg white and dip fillets in it. Put fillets one at a time in bread crumb mixture; make sure each is coated. Remove and arrange fillets in baking dish. Bake in preheated 375 degree oven for about 15 minutes (until fish flakes easily).

Meatball Sandwich Casserole – Vanessa


1 bag (14 to 16oz.) frozen meatballs
garlic, onion powder, salt and pepper for extra flavor to your taste
1 regular sized jar of marinara sauce or your favorite red sauce
2 c four Italian cheese blend, shredded
1 loaf of frozen garlic bread, sliced (I like the Alexia brand)
Prep Day: Package up and label the ingredients for freezing.

Serve Day: Thaw. Preheat oven to 400. Place entire bag of meatballs in pot with sauce (You can also add garlic, onion powder, salt and pepper for extra flavor if you would like) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot.

Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices need to be standing up.

Once meatballs heated through remove from heat. Place meatballs in the center of a 9×13 baking dish, layer Italian blend cheeses over meatballs.

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy! A side salad goes nicely with this quick meal.

Vegetable Lasagna – Jessica


Recipe to come…

Ham and Swiss Crepes – Carolyn


1/2 cup flour
pinch of salt
3 eggs
3/4 milk
2 tbsp melted butter
2 cups shredded swiss cheese
1/2 pound thinly slice Black Forest Ham

Prep Day Directions: For the crepe batter, combine the flour and a pinch of salt in a bowl and make a well in the center. Add the eggs, and milk and whisk to combine. Stir in the melted butter.

Preheat a 10-inch non-stick skillet over medium low heat with a drizzle of vegetable oil. Cover the bottom of the skillet with just enough batter to coat, lifting and shaking the skillet to help the batter along. Let the crepe cook and lightly brown on one side. Flip over. Place crepes in freezer bag and bag ham and cheese as well.

Serve Day Directions: Thaw. Place some cheese and ham on top of crepes. Season with a little salt and pepper, then fold the crepe over and cook on skillet until the cheese starts to melt.

Pork Eggs Rolls – Lindsay L.


1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
coarse salt and ground pepper
1 pound ground pork
6 scallions, thinly sliced
16 egg-roll wrappers (6 to 7 inches square)
1 large egg, lightly beaten
bottled sweet-and-sour sauce and spicy mustard, for serving

Prep Day: In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.

Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.


Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cuppork mixture in center of each.

Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that’s closest to you over the pork mixture, and tuck under the filling.

Folding It In: Fold both side corners toward center of wrapper (they won’t meet in the center). It should look like an open envelope.

Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.

Flash freeze, package up till ready to use.

Serve Day: To Fry – In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.


To Bake – If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.

Notes to Swappers

November 2013 Menu Rotation:

Seafood/Fish – Carolyn and Lindsay L.
Poultry – Heather T. and Carrie L.
Beef – Lindsey M. and Gretchen
Meatless or Your Choice – Vanessa
Pork – Jessica and Keri (out this month)

Please email me your two recipes to be voted. Also don’t forget to submit your completed to the blog. Need all recipes Monday before the swap. Thanks for cooperation!

Next Swap is on 11/15 @ 11:30am in the first free church gym (51st and Chicago ave.).