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

Meal Swap: Wednesday’s October 2013 Menu and Recipes

Wednesday’s October 2013 Menu and Recipes

All recipes serve 6 unless otherwise noted.


Nicole: Curry Chicken and Couscous


1 can of condensed cream of mushroom soup or chicken soup
1 tables curry powder
2 cups cut up cooked chicken
bag of frozen vegetables
box of couscous

Prep Day Directions: Make and cut chicken. Mix cooked chicken, curry and vegetables in bag and freeze.

Serve Day Directions: Make couscous according to directions. Thaw frozen bag. Contents in skillet with cream of mushroom with 1 cup of water. Bring to boiling, reduce to low. Cover and simmer 3 and 5 minutes. Serve over couscous. May be better with cream of chicken soup, may want to increase chicken to 3 cups.

Ashley K.: Company Sandwiches


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 bread 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 Directions: Thaw and bake in foil at 400 degrees for 30-45 minutes.

North American/European-

Kristine: Bleu cheese walnut Pork chops


6 boneless pork chops
salt/pepper/seasoning of your choice

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 Directions: To prepare meat – Rub seasoning on both sides of porkchops. Place meat flat in bag and freeze. To prepare butter – Use butter at room temp, add ingredients to butter, mix well. Place butter mixture in bag and freeze flat.

Serve Day Directions: Thaw meat. Thaw butter to room temp. Bake pork chops at 350 for 20-30 minutes 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. Gauge your cooking temperatures and time so not to dry out pork.

Kellie: Turkey with pecan cherry stuffing


1 fresh or frozen boneless turkey breast (about 3 to 4 pounds)
2 cups rice
1/3 cup chopped pecans
1/3 cup dried cherries or cranberries
1 teaspoon poultry seasoning
1/4 cup peach, apricot or plum preserves 1 teaspoon Worcestershire sauce

Prep Day Directions: Seperately bag up 2 cups of rice in one bag. In another bag, put pecans, cranberries and poultry seasoning. In another bag, put apricot preserves and worcestershire. Put turkey and seperate bags in a large quart size bag, seal and lable.

Serve Day Directions: Thaw contents. Remove and discard Turkey skin and gravy packet. Cook rice (4 cups of water to 2 cups of rice).Cut Turkey into slices three fourths of the way through at 1-inch intervals. Stir together cooked rice, pecans, cherries and poultry seasoning in large bowl. Stuff rice mixture between slices. If needed, skewer turkey lengthwise to hold it together. Place turkey in slow cooker. Cover; cook on LOW 5 to 6 hours or until turkey registers 170°F on meat thermometer inserted into thickest part of breast, not touching stuffing. Stir together preserves and Worcestershire sauce. Spoon over turkey. Cover; let stand for 5 minutes. Remove skewer before serving.


Emily: Parmesan Meatloaf


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.


Jenica: Mulligatawny Soup (Indian Soup)


The name Mulligatawny comes from 2 oriental Indian words meaning ‘pepper water’ and curry is the particular ingredient that gives this incredible soup such a delicious flavor.

1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half – cut into cubes
salt to taste ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated

Prep Day Directions: Sauté onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

Serve Day Directions: Heat and when serving, add hot cream (optional).

Southwestern/Latin America –

Ashley B.: Honey Lime Chicken Enchiladas


1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Prep Day Directions: Place the cooked and shredded chicken in a medium sized bowl. Set aside.

In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine.

Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Spray the sides and bottom of a 9×13-inch baking dish lightly with cooking spray.

In a medium bowl combine the enchilada sauce and the heavy cream.

Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada – it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Serve Day Directions: Thaw the enchiladas in fridge overnight.

Preheat oven to 350 degrees. Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.

Kirsten: Taco Pizza


1 lb ground beef
1 envelope taco seasoning

Pizza crust:
1/2 c salsa
1 can refried beans
1 can diced tomatoes
2 cups shredded cheddar cheese
1 cup crushed Doritos

Optional (you provide): shredded lettuce, sour cream

Prep Day Directions: Brown beef, drain. Add taco seasoning and simmer, then add salsa. Bag and freeze. Bag tomatoes, cheese, and chips separately. Bag and freeze. Label beans and pizza crust.

Serve Day Directions: Thaw all bags completely. Follow directions on pizza crust label, pre bake. Spread beans over crust, top with beef and salsa miixture. Add tomatoes, chips and cheese. Bake at 350 for 10-12 minutes, until cheese is melted. If desired, top with shredded lettuce and serve with sour cream.

Next Swap: Will be at Kirsten’s house on 10/9/13 at 8:30pm. Please submit your finished recipe to the blog on the Monday before swap. Thanks for your cooperation!

November 2013 Rotation:

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

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

Meal Swap: Friday Group’s Sept. 2013 Menu & Recipes

Sept. 2013


Fish Tacos – Lindsey M.


1 1/2 lbs. tilapia
1 egg, whisked
1 cup panko
1 tsp. paprika
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. kosher salt
Pinch of cayenne pepper
1 tbsp. canola oil
10 tortillas
1 lime
Mango Salsa

Prep Day: Rinse the tilapia fillets and dry them with paper towels. Slice them into 2″ long pieces and place them onto a plate. Pour the whisked egg over the fish and make sure each piece gets covered in the egg wash. In a Ziploc bag, mix panko, paprika, thyme, oregano, pepper, salt and oil. Place your egg-coated fish into the bag, seal and shake. Once the fish is coated in panko, freeze.

Serve Day: Thaw fish pieces, and tortillas. Spread the pieces onto a foil-lined sheet pan. Bake in the oven @ 425 for 12 to 15 minutes until the panko is golden brown. Meanwhile, heat your tortillas on a pan or skillet on med-hi, heating both sides until slightly hardened. Serve with lime and salsa (provided) and any of your other favorite taco ingredients.

Lemon Horseradish Fish Cakes – Gretchen


Makes 16 cakes

3 tablespoons olive oil
2 pounds tilapia fillets (about 6)
Coarse salt and ground pepper
2 large eggs
1/2 cup light mayonnaise
1/2 cup chopped fresh parsley, plus sprigs for garnish (optional)
1/4 cup freshly squeezed lemon juice, (from about 2 lemons)
3 tablespoons bottled white horseradish
1 1/2 cups coarse saltine cracker crumbs, store-bought or homemade (see note)
Tartar sauce, for serving (optional)

Prep Day: STEP 1 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 towels. With a fork, flake fish into small pieces.

STEP 2 In a large bowl, combine eggs, mayonnaise, 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.

Serve Day: Take cakes out of bag and thaw flat. Gently dredge cakes in crumbs, pressing to help adhere. In a large skillet over medium-high, heat 1 tablespoon oil. Place cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Serve with tartar sauce, if desired.


Bacon Wrapped Sage Chicken Tenders – Vanessa


Fresh sage leaves
Bacon slices
Chicken tenders
Olive oil (you provide)

Prep Day: Place a sage leaf on each chicken tender, then wrap each with a bacon slice. Freeze.

(Note to Swappers: sorry…Due to my schedule and not being able to get the chicken tenders in enough time. I wasn’t able wrap the tenders. You will need to do them.)

Serve Day: Thaw. In a large skillet, heat oil over medium-high. Add tenders, sage side down, and cook until fat is rendered and bacon is browned, about 6 minutes. Flip and cook until tenders are cooked through, 6 minutes. With tongs, transfer to a wire rack set on a rimmed baking sheet to drain.

Creamy Italian Chicken – Simone


Recipe to Come…


Beef Stroganoff – Carolyn


2 T. flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. paprika
1 T. parsley
1 3/4 lb. boneless beef round steak cut into strips
1 can cream of mushroom soup
1/2 cup water
1/2 evelope dried onion soup mix
Jar of mushroom pieces drained
1/2 cup of sour cream
egg noodles

Prep Day Directions: Combine spices, meat, soup, water and soup mix. Place in freezer bag and freeze. Place mushrooms, sour cream and noodles in seperate bag.

Serve Day Directions: Thaw ingredients and place in slow cooker. Cook on low for 6-7 hours. (Check meat at 6 hour mark.) Stir in mushrooms and sour cream. Cover and cook on high 10-15 minutes or until heated through. Serve with noodles.

Meatless or Your Choice:

Waffles and Breakfast Sausage – Carrie


Serve Day Directions:

I would suggest warming them up in either a toaster oven or the oven at 400 for maybe 5 minutes (or obviously until they’re warm). Sausage should be heated in a skillet over medium heat for approx 8 min, flipping half way.

Lasagna Roll Ups – Lindsay L.


1 lb. lasagna noodles
15 oz. ricotta
1 cup shredded mozzarella
¼ cup grated parmesan
1 lg. egg
10 oz. frozen spinach
2½ cups marinara sauce
to taste salt and pepper
as needed non-stick spray

Prep Day: Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy… about 12-15 minutes). When they are finished cooking, drain in a colander.

While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about ¼ tsp of salt. Mix until well combined.

When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.

On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.

Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are “back ups” in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking. freeze.

Serve Day: Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.


Thai Pork with Peanut Sauce and Jasmine Rice – Heather T.


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.

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

Meal Swap: Friday Group’s August 2013 Recipes

Friday Meal Swap

August 2013 Menu

Crispy baked fish nuggets


Recipe to come…

Slow Cooker Pineapple Glazed Ham


1.5 lb.Ham
20 oz can pineapple
1/3 cup brown sugar

Prep Day Directions: Slice ham and place in freezer bag. Combine pineapple and brown sugar. Place in separate bag. Label and freeze.

Serve Day Directions: Thaw. Place in slow cooker on low for 6 hours. Pretend it’s Easter and enjoy!

Cheesy Pork Chops and Potatoes


5 pork chops
2 potatoes, thinly sliced
1 can of cheddar cheese soup
1 cup of milk
1 cup chopped onion
salt and pepper

Prep Day: In a small bowl, mix cheddar cheese soup and milk. Add onion. Salt and pepper both sides of each pork chop and place into a foil baking dish (if freezing) or into a glass pan (if simply making ahead for the week). Pour about 1/3 of the cheese mixture over the pork chops. Cover the pork chops with the potato slices, and then pour the rest of the sauce on top.

Serve Day: Thaw frozen chops in the fridge. Preheat the oven to 400. Uncover chops and cook for about 45 mins-1 hour (or until potatoes are soft) and chops are cooked through.

Carolyn – Chicken and veggie burritos


2 whole Sweet Potatoes, Peeled And Cubed Small
1 whole Red Pepper, Diced Small
1 whole Red Onion, Diced Small
2 teaspoons Olive Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
1 pinch Salt And Pepper
1 (15 oz can) Black Beans, Rinsed and Drained
½ cups Fresh Cilantro, Chopped
2 teaspoons Fresh Lime Juice
2 cups Shredded Cheddar
2 cups cooked chicken
1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count)

Prep Day: in a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through. Let cool. Add your roasted veggies to a can of rinsed black beans. Add a squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.

Serve Day: Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray. Chop cilantro. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese and chopped cilantro. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together. Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.

Pepperoncini Beef Sandwiches


1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 tablespoons of olive or cooking oil
1.5 lb. beef roast, trimmed of excess fat 2 cloves garlic, minced or pressed
8-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)

Prep Day: Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Allow it to cool. Place the roast in a gallon-sized freezer bag or a large freezer safe container. Add the pepperoncinis and the garlic. Seal and freeze.

Serve Day: When ready to cook, place in a slow cooker and cook on high for 6-8 hours or on low for 8-10 hours. Serve on toasted crusty rolls with melted Provolone cheese.