– 2013 Swap Recipes – Page 7

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

Meal Swap: Wednesday Group’s Feb. 2013 Menu and Recipes

Posted on February 14, 2013March 27, 2013 by Northerly Nosh

Feb. 2013 Menu for Wednesday Night Meal Swap…

All recipes serve 6 unless otherwise specified.

Choice:

Heather – Apricot Chicken

3 pounds chicken breasts, cut into pieces
1 cup apricot jam
1 cup Russian dressing
1 package dry onion soup mix

Prep Day Directions: Cut chicken into pieces, place in Ziploc. Mix together apricot jam, Russian dressing and dry onion soup mix – pour over chicken breasts as marinade. Freeze.

Serve Day Directions: Thaw bag of chicken and marinade. Put thawed chicken and marinade into 9×13 pan. Bake at 300 degrees until chicken is cooked – approximately 1 hour. Good served with rice and veggies!

North American/European:

Bridget – Chicken Pot Pie

1-10.5 oz can cream of chicken Soup
1-10.5 oz can cream of Potato Soup
2 C Diced Chicken Breast
2 Cups Frozen Mixed Vegetables
Pinch of Salt/Pepper/Garlic Powder
2 Frozen Pie crusts

Prep Day Directions: Mix all Ingredients except for Pie crust together and put in freezer bag.

Serve Day Directions: Thaw Ingredients in the freezer bag in the refrigerator overnight. Keep Pie Crust Frozen for easier assembly. Once ingredients thawed, pour into one pie shell and top with the other. Vent pie shell. Bake at 375 for 50minutes.

Italian/Mediterranean:

Kirsten – Lasagna Roll Ups

1 Box Lasagna noodles
1 lb. lean ground beef
1 small onion, chopped
1 Tbsp. minced garlic
1 Tbsp. Italian Seasoning
1 jar Spaghetti sauce
1 c. Mozzarella Cheese, shredded
16 oz. cottage cheese

Prep Day Directions: Cook noodles according to package (al dente). Meanwhile, brown beef with garlic and onion, then drain. Mix in Italian Seasonings and half the jar of sauce. Spread each noodle with meat mixture and top with some cottage cheese then roll up and place in baking panf. Pour remaining sauce over the top of roll-ups and then sprinkle mozzarella cheese over the top. Freeze.

Serve Day Directions: ****Don’t forget to take the plastic wrap off!!!*** Thaw overnight in refrigerator. Bake at 350 for 45-60 minutes or until bubbly. *I’m sure you could bake straight from the freezer if you double the time, maybe keep covered for the first hour.

Asian/Indian:

Ashley – Asian Peanut Butter Pork

2lbs pork tenderloin 1 onion, sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy peanut butter

You provide: 2 tablespoons chopped peanuts (garnish; optional) 1 lime, cut in wedges (garnish; optional)

Prep Day Directions: Cut onions into rings. Freeze. Put pork into a separate bag and freeze. Combine all other ingredients and freeze.

Serve Day Directions: Thaw all 3 bags. Place onions on bottom of crockpot. Place pork on top of onions. Cover with sauce. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanutbuttery goodness. Garnish with chopped peanuts, and serve with lime wedges.

Southwestern/Latin American:

Kristine – Mexican Lasagna with Chorizo Sausage

1 package cream cheese
2 cups shredded Mexican cheese blend
1 medium onion (about 2/3 cups chopped)
1 can enchilada sauce
12-6 inch corn tortillas
1 pound Mexican chorizo
1 pound ground beef
2 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 (15-ounce) can black beans, drained

Prep Day Directions: Cook beef, chorizo, onion and seasonings until cooked through. Place cream cheese in a microwave safe bowl and microwave on high 30-45 seconds or until very soft. To assemble lasagna, spread a little enchilada sauce over bottom of baking dish. Then dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese over the tortillas and spread out. Sprinkle with a third of the shredded cheese. Top with a third of the meat mixture. Repeat layers one more time: dipped tortillas, second half of cream cheese, 1/3 of shredded cheese, 1/3 of meat. Dip remaining four four tortillas into sauce and arrange on top. Top with remaining meat mixture. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/3 of shredded cheese. Cover with foil and freeze.

Serve Day Directions: Thaw or cook from frozen. Meat is already cooked so it just needs to be baked until heated through and cheese is melted.

Kellie – Southwestern Pork Burritos

3 tablespoons tomato paste
1 tablespoon honey
¼ teaspoon salt
3 cloves garlic, finely chopped
1 tablespoon chili powder
1 boneless pork shoulder roast (2 1/2 lb), trimmed of fat
1 can (10 oz) diced tomatoes and green chilies, undrained
6 tortillas

You Provide: Assorted toppings – Cheddar cheese, sour cream, chopped fresh cilantro, shredded lettuce, diced tomatoes

Prep Day Directions: Put Pork in labeled bag. Put tomato paste, honey, salt, garlic, chili powder, and diced tomatoes with green chilies in a food processor for 10 seconds. Put tomato mix in a quart sized bag and freeze with pork. Bag 6 tortillas and label.

Serve Day Directions: Thaw pork and tomato mix. Spray slow cooker with non-stick spray and put in pork. Pour tomato mix on top of pork and cook on low for 8 to 10 hours. Enjoy with tortillas and your own additional fixings.

Soups/Stews:

Emily – Chicken Wild Rice Soup

1/2 cup diced onion
1 cup chopped carrot
1/2 cup flour
6 T butter
2 cups milk
5 cups chicken broth
3 cups diced cooked chicken meat
1.5 cups cooked wild rice
3 T sherry
1/2 tsp pepper
1/2 tsp curry
1/2 tsp dry mustard

Prep Day Directions: Add olive oil or some of your broth to a frying pan and saute the veggies. You want the onion fully cooked and some bite left in the carrot.

Cook wild rice according to directions.

In Dutch oven, melt the butter with a med-high heat. Add the flour and whisk it well, it will combine easily. Keep whisking and add about a quarter of the broth, when that thickens add the rest of the broth. Whisking still, add the milk and let this come to a boil to thicken. You want it to coat a spoon but not get too thick. When it’s thick enough remove it from the heat and let cool.

Place veggies, chicken and broth in bag and freeze using freezer bag method.

Serve Day Directions: Thaw completely. Re-Heat on stove top.

Erin – Chihuahua Chili

Serves 8

1/4 cup oil
1 large onion, chopped
3 Tbsp chopped garlic
2 cups tomato sauce
1 cup enchilada sauce
12 oz. chicken broth
2- 29 oz. cans pinto beans, drained
2- 15 oz. cans black beans, drained
1 lb. ground beef, browned and drained
1 Tbsp chili powder
1 Tbsp cumin

You provide toppings: sour cream, grated cheddar cheese, chopped cilantro

Prep Day Directions: Brown and drain beef. Set aside In large pot, heat oil. Saute onion until translucent, about 3 to 4 minutes. Add garlic and sauté 2 minutes more. Add tomatoes, enchilada sauce, broth, beans, cumin and chili powder. Mix well. Pour into labeled freezer bags.

Serve Day Directions: Thaw. Bring to boil and simmer, partially covered, until slightly thickened and flavors have mingled, about 1 hour on the stovetop. Or cook all day in the crockpot.

Note: please don’t forget to give each other feedback in the comments area about this months menu.

Next Meal Swap: Wednesday 3/13/13 @ 8:30pm will be at Erin’s. Please do not forgot to submit your finished recipe to the blog on the Monday before swap. Thanks for your cooperation!

April 2013 Menu Assignments:

Your Choice – Kristine and Kellie
North American/European – Erin and Emily
Italian/Mediterranean – Heather S.
Asian/Indian – Bridget and Andi
Southwestern/Latin American – Kirsten and Lisa
Soups/Stews – Nicole and Ashley

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

Meal Swap: Friday’s January 2013 Menu and Recipes

Posted on January 21, 2013March 27, 2013 by Northerly Nosh

January 2013 Menu:

Note: All recipes serve 6 adults unless otherwise noted.

Seafood/Fish –

Heather G. (New England Clam Chowder)

A serving size is 2 cups

5 baking potatoes cut 1/2 inch cubes
3 stalks celery finely chopped
1 smalled onion finely chopped
1/2 piece of bacon(optional)
1/2 stick of butter
3 tablespoons flour
pint-quart of milk
handful of chopped parsley
5 cans of chopped clams juice separated and saved
salt and pepper to taste

Prep Day: Put potatoes in pot and fill up with water till the potatoes are covered Parboil potatoes, add celery and onions and reserved clam juice bring back to a boil. Cook for a minute or two. Whisk the flour and a bit of the milk together in a bowl, then add to soup. Bring to a boil and let cook for 5 minutes. Salt and Pepper to taste. Add the rest of the milk. cook for 5 more minutes Add Clams and Parsely. Simmer and Stir for 30 minutes.

Serve Day: Defrost RE-Heat Slowly. Serve Enjoy!

Megan (Coconut Crusted Tilapia with Apricot Dipping Sauce)

1 cup flaked coconut
2 tablespoons flour
1 tablespoon creole seasoning
6 (4 ounce) fillets tilapia
1/2 cup cornstarch
3 eggs

Apricot Dipping Sauce:

1/2 cup apricot jam
2 teaspoons brown mustard
1 teaspoon prepared horseradish

Prep Day: Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch and shake off the excess. Crack the three eggs in a bowl and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides. Freeze in a single layer. Prepare apricot dipping sauce by stirring together the jam, mustard and horseradish in a small bowl, transfer to an ice cube tray (fills about four cubes) and freeze.

Serve Day: Thaw, Bake at 450 for 11 – 15 minutes. (Turn Once) Then broil for 2 minutes (to crisp) Serve the Tilapia accompanied by the dipping sauce. (thaw dipping sauce and serve at room temperature).

Poultry –

Heather T. (Cilantro Lime Chicken with Corn and Black Beans)

1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste

Prep Day: Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

Serve Day: When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW in crockpot for 8 hours (or HIGH for 4 hours).

Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Beef –

Lindsey M. (Steak Stroganoff)

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 –

Vanessa (Crockpot Beer Chicken)

1 Whole Chicken, bones in
1 bottle of Guinness Stout Beer
1/2 tsp Garlic Powder
1/2 tsp Basil
1/2 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp Kosher Salt

You Provide: 1 T. Melted Butter

Prep Day: Place chicken in gallon freezer bag. Freeze chicken. Place spices in a small baggie and place in the pantry. Also place stout in pantry.

Serve Day: Thaw chicken. Rinse chicken and pat dry. Pour beer into pot. Rub butter top of chicken and then the spices. Put chicken into crockpot. Cook on high 3-4 hrs or low 7-8 hours.

Sarah (Vegetable and Chickpea Curry)

1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 jalapeno chili, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups cubed peeled baking potato
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
1 lemon (cut into 6 wedges)

Prep Day: Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly. Let cool, then put all ingredients in freezer bag.

Combine all other ingredients (except spinach, coconut milk and lemon) and put in gallon freezer bag. Put spinach in a separate small freezer bag.

Serve Day: Thaw All Ingredients. Place all ingredients in a 5-quart electric slow cooker (except the spinach). Stir well. Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

Pork –

Lindsay L. (Pork Tenderloins with Gorgonzola Sauce)

1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon dried thyme
2 3/4-pound pork tenderloins

Gorgonzola sauce –
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
1/4 cup dry white wine
1/4 cup canned low-salt chicken broth
1 cup crumbled Gorgonzola cheese (about 4 oz.)

Prep Day Directions: Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Cool and place in freezer bag. Now make the Gorgonzola sauce. Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes. Cool and place in freezer bag. Wrap tenderloins. Place everything in a gallon freezer bag and freeze flat.

Serve Day Directions: thaw everything. When ready to prepare. Preheat oven to 425°F and Oil large rimmed baking sheet.

Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread room temp Dijon mustard mixture over all sides of pork.

Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.

Reheat gorgonzola sauce in a sauce pan till hot.

Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.

Next Meal Swap: 11:30am Friday Feb. 15th. There are only 9 of us swapping.

February 2013 Menu Assignments:

Seafood/Fish – Lindsay L.
Poultry – Heather G. and Megan
Beef – Ann and Heather T.
Meatless or Your Choice – Lindsey M. and Gretchen
Pork – Vanessa and Sarah

Please send me your two recipes to be voted on Sunday jan. 27th, 2013.

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

Meal Swap: Wednesday Group’s January 2013 Menu and Recipes

Posted on January 14, 2013March 27, 2013 by Northerly Nosh

January 2013 Menu

Note: All recipes serve 6 adults, if not otherwise specified.

Choice:

Bridget – Salsa Verde Pork

2.5 lb pork shoulder
15 oz salsa verde
2 cups chopped onions
3 cups chicken broth
2 tsp ground coriander
2 tsp ground cumin
1 tsp oregano
6 large tortilla

Prep Day Directions: Place pork in bag and freeze. Combine remaining ingredients. Label and freeze. Freeze tortillas.

Serve Day Directions: Thaw bags. Put pork in slow cooker season with salt and pepper. Pour sauce over it, and cook low 7-9hrs. Shred with fork and serve on tortilla.

Andi – Italian Turkey Sliders

16 ounces lean ground turkey
2 tablespoons Parmesan cheese, grated
1 clove garlic – minced 1/2 teaspoon basil, dried
1/2 teaspoon oregano, dried
1 teaspoon salt freshly ground black pepper
12 dinner or slider rolls
1/3 cup mayonnaise
1 tablespoon honey Dijon mustard

Prep Day Directions: Combine ground turkey, cheese and all seasonings. Mix together well. Shape turkey into 12 small patties. Large meatball size Place patties on a greased baking sheet and place in the freezer to flash freeze Once frozen place in labeled ziploc freezer bag. Combine mayonnaise with honey Dijon mustard and stir until well blended. label and place in freezer bag.

Serve Day Directions: Bake at 350 degrees F for 8 – 10 minutes or until cooked through. Be careful not to cook too long or they will become dried out. Place slider on rolls and top with honey Dijon mayo.

North American/European:

Kirsten – Smokin’ Mac ‘n Cheese

1 lb pasta (I used large elbows)
4 T butter, divided
3 T flour
1c milk
1 (12 oz) can evaporated milk
4oz shredded Munster
4oz shredded extra sharp cheddar
1 pkg cream cheese
3/4 tsp salt
1/2 tsp ground red pepper
1 pkg smoked kielbasa
2 c cornflakes

* recipe calls for smoked ham but I thought kielbasa would taste better
* recipe calls for smoked Gouda, substituted other cheeses to save money

Prep Day Directions: Melt 2 Tbsp butter on medium heat in saucepan. Gradually whisk in flour until smooth; cook 1 minute stirring constantly. Gradually whisk in milk and evaporated milk; cook for 5 minutes whisking constantly until thickened. Whisk in cheese, cream cheese, salt and ground pepper until smooth. Cut up kielbasa and add to mixture. Stir and remove from heat. Let cool and bag in ziplock. Freeze. Put 2 c cornflakes in ziplock bag and label. Label pasta.

Serve Day Directions: Thaw completely. Preheat oven to 350 degrees. Prepare pasta according to package directions. Meanwhile, heat cheese mixture on medium heat in saucepan. Drain pasta and transfer to large bowl, stir in cheese mixture. Lightly grease a 9×13 pan and pour in macaroni. Melt 2 Tbsp butter (you provide) and pour into bag of cornflakes, shake bag to mix. Sprinkle flakes over pasta. Bake for 30 minutes, until golden and bubbly.

Italian/Mediterranean:

Ashley – Meatball Grinders

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

Prep Day Directions: Put meatballs and sauce in large freezer bag. Place cheese slices in small freezer bag. Split rolls in half and cut dip in center. 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 Directions: 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 one slice of cheese (may want to break in half to fit over meatballs better). Place under broiler for one minute or until cheese is melted.

Asian/Indian:

Kristine – Asian Pork and Noodle Skillet

2 medium peeled carrots, cut into Julienned strips
1 medium red bell pepper, cut into strips
5-6 green onions sliced
2 pork tenderloins about 1 lb each
2 T toasted sesame oil
2 T Asian seasoning mix
4 packages (3oz each) oriental-flavor Ramen noodles

1 T vegetable oil (you provide)
4 cups water (you provide)

Prep Day Directions: Prep Day: Slice pork lengthwise into four strips. Thinly slice strips crosswise and put in freezer bag. Combine sesame oil and Asian seasoning mix in bowl and mix well. Pour over pork. Seal and freeze flat. Put carrots, bell pepper and green onion in a separate bag. Seal and freeze flat.

Serve Day Directions: Serve Day: Thaw all ingredients. Add vegetable oil to skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from skillet and keep warm. Repeat with remaining pork. Add carrot/bell pepper/green onion mixture to skillet. Cook 1-2 minutes or until crisp-tender. Add water and all four Ramen seasoning packets; stir to loosen browned bits from bottom of skillet. Add Ramen noodles. Cover; bring to a boil and cook 3-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Enjoy!

Kellie – Teriyaki Chicken Wings

2.5 lb. frozen chicken drummies
1.5 c. soy sauce
¾ c. plus 6 T. brown sugar
1.5 T. vinegar
1.5 t. garlic salt
1.5 t. ginger
1 T. sesame seeds

Prep Day Directions: Put frozen Chicken into gallon ziploc bag. In a bowl, combine soy sauce, brown sugar, vinegar, garlic salt, ginger. Pour sauce into bag. Seal and Freeze. Measure out rice and broccoli and put into each separate ziploc bags.

Serve Day Directions: Thaw for 2 days in fridge to marinate. Heat oven to 400° and bake for 30 minutes turning once. Serve with rice and steamed broccoli.

SW/Latin American:

Erin – Baked Creamy Chicken Taquitos

1/2 cup (4 oz.) cream cheese (light works fine in this recipe)
1/3 cup green salsa
1 Tbsp lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
1 tsp dried cilantro
2 Tbsp sliced green onions
2 c shredded cooked chicken
1 c shredded Mexican Blend cheese
About 20 (6 inch) flour tortillas

You provide: salt cooking spray

Prep Day Directions: Heat cream cheese in the microwave for about 20-30 seconds so its soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. Place 2-3 Tbsp chicken mixture on the lower third of tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on baking sheet and place in freezer for about 20 minutes. Place in labeled freezer bag and store up to 3 months.

Serve Day Directions: No need to thaw! Heat oven to 425 degrees. Line baking sheet with foil and lightly spray with cooking spray. Lay taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top. Bake for 15-20 minutes or until crisp and the ends start to get golden brown. Tip: mix equal parts salsa and ranch dressing to dip.

Emily – South of the Border Beef and Corn Pie

1 pound ground beef
1/4 cup dry bread crumbs
1/4 cup ketchup
2 tablespoon chopped onion
2 teaspoon chopped garlic
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon pepper
2 eggs
1/4 cup milk
Dash Tabasco sauce
16-ounces (2 cups) frozen corn kernels
1/3 cup chopped green bell pepper
1/2 cup (2-ounces) shredded mild cheddar cheese
1/2 cup Parmesan cheese

Prep Day Directions: Brown the ground beef and drain. Add the next 8 ingredients. Place the mixture in a 1-gallon freezer bag. Slightly beat the 2 eggs and add the milk and Tabasco sauce. To the egg mixture, add the frozen corn and bell pepper. Place the egg-corn mixture in a 1-quart freezer bag. Package the cheeses in a sandwich bag. Place the smaller bags in the gallon bag, label, and freeze.

Serve Day Directions: thaw all 3 bags. Spread the meat mixture in a 9-inch pie pan that has been treated with nonstick cooking spray. Put the corn mixture inside the meat “crust.” Bake, uncovered, in preheated 375º oven for 35 to 40 minutes, or until set. Remove from the oven, sprinkle the two cheeses over the top, and return to the oven for 5 more minutes, or until the cheese is bubbly.

Soups/Stews:

Heather – Italian Sausage Vegetable Soup

1/2 lb. bulk Italian pork sausage (I used a little more)
1 cup sliced fresh carrots
1 large baking potato, peeled, cut into 1/2-inch cubes
1 garlic clove, minced
2 (14-oz.) cans beef broth
1 (15-oz.) can garbanzo beans or Chick Peas, drained
1 (14.5-oz.) can diced tomatoes, undrained
1 1/2 cups water
1/2 teaspoon dried Italian seasoning
1 fresh bay leaf
1 cup julienne-cut zucchini
1/4 cup grated fresh Parmesan cheese

Prep Day Directions: Cook sausage in large skillet until no longer pink. Drain. Combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix. Place in freezer bag. Bag zucchini and cheese in their own bags. Label and freeze.

Serve Day Directions: Thaw and place soup from the main bag in 3 1/2 or 4 qt slow cooker. Cover; cook on Low setting for 7 to 9 hours. About 30 minutes before serving, remove and discard bay leaf from soup. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender. To serve, ladle soup into individual bowls. Sprinkle with parmesan cheese. Enjoy with a loaf of warm focaccia.

Note to Readers: Meal Planning Mondays will be back next Monday.

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