Posted in - 2014 Swap Recipes, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: December 2014 Menu & Recipes

December 2014 Menu for Wednesday’s Meal Swap

*All recipes serve 6 unless otherwise specified. Swappers make the same dish for the whole group at home. Then they get together once a month to swap entrees. It’s such a blessing to go home with a variety of food. No longer struggle with what’s for dinner! *

Your Choice

Kellie – Girl Scout Beef Gumbo


1/4 green pepper, diced
1 onion, diced
2 lb. hamburger
1/2 cup water
3 cans condensed beef vegetable soup
1/4 lb. velveeta cheese, cubed
bag of corn chips

Prep Day Directions: Brown hamburger with onion and green pepper. Let cool and put in labeled bag (1 of 2). Add soup, water, and velveeta to bag and seal. label corn chips (2 of 2).

Serve Day Directions: Thaw bag of gumbo. Heat until hot and serve with cornchips!

Sara – Dijon Fish Cakes


36 oz. Tilapia
3/4 c. Mayonnaise
3 eggs
3 Tbsp fresh (1 Tbsp dried) dill
1 1/2 Tbsp Dijon mustard
1 1/4 c. Panko

Prep Day Directions: Heat oven to 400° F. Place the tilapia on a rimmed baking sheet and season with salt and pepper. Bake until cooked through, 10 to 12 minutes. Let cool and flake into small pieces. In a medium bowl, combine the mayonnaise, eggs, dill, and mustard. Fold in the tilapia and panko. Form the mixture into 12 cakes and chill for at least 30 minutes (or flash freeze).

Serve Day Directions: Thaw in refrigerator. Heat 2 Tbsp oil in a large nonstick skillet over medium heat. Cook the tilapia cakes until golden, 3 to 5 minutes per side. (Can also be cooked from frozen, add several minutes to cooking time).

North American/European

Katie – Chicken Parmesan Bake


4 cups of shredded, cooked chicken
1 Box Farfalle pasta
1 jar of marinara sauce
2 cups shredded mozzarella cheese
1 cup panko or whole wheat bread crumbs
1-2 tablespoons olive oil
fresh, chopped herbs (parsley, basil, oregano, etc)
salt and pepper

Prep Day Directions: Preheat oven to 350 degrees. Bake frozen chicken breasts, shred. Boil pasta. Layer the pasta in the bottom of a 9×13 baking dish then cover with chicken and marinara sauce. Next, top with cheese until all the chicken is covered. In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper. Sprinkle the seasoned breadcrumbs on top.

Serve Day Directions: Let casserole thaw in the fridge overnight. Bake in 350 degree oven for about 20-25 minutes or until golden on top and bubbling on the sides.


Jenica – Chicken Tortilla Soup


8 servings

1 pound shredded, cooked chicken
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced 2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro

Prep Day Directions: Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. *I have also let this simmer on the stove for 3-4 hours and its great!

Serve Day Directions: Shred chicken. Enjoy by topping with cooked rice, sour cream, cheese, chips and of course, lime juice!

Bridget – Beef Tamale Pie


1.5lb beef
15oz can of tomatoes diced
Can of corn
1/2 diced onion Cumin
Chili powder
1cup corn meal
Ripe olives

Prep Day Directions: Sautéed onions and garlic Brown beef and drain Add tomatoes corn mad beef mixture together add seasoning and let cool. Add to ziplock bag. 1 cup cornmeal to separate bag and label can of ripe olives and freeze beef mixture.

Serve Day Directions: Pour into baking dish Add 1 cup corn meal to 1cup cold water Boil 3cups water and add the corneal mixture to boiling water and stir until cooked add ripe olives salt and Tb butter to cornmeal mixture Mix with meat ANC bake 400 for 25 mins or until cooked


Leah – Chicken Chow Mien


1-2 lbs Chicken breast (cubed or shredded)
1 can bean sprouts
1 can water chestnuts
1 Cup celery (chopped)
1 onion (chopped)
1 medium garlic clove (crushed)
1 Cup low sodium chicken broth
1/3 Cup low sodium soy sauce
1-2 Tbsp vegetable oil
Pepper to taste
1/4 Cup cornstarch
1/3 Cup cold water Rice
Crispy chow mein noodles

Prep Day Directions: Cook chicken on stovetop or boil until cooked through Chop, combine and mix all the ingredients together (add the water and cornstarch at the very end) Mix the cold water and cornstarch together until it is smooth and all cornstarch has dissolved. Put in crock pot. Cook on low for 6-8 hours. Prepare rice.

Serve Day Directions: Thaw the night before. Put ingredients from bag #1 in crock pot to cook on low for 6-8 hours. Prepare rice. Top with chow mein noodles. Enjoy!


Nicole – Sausage Peppers and Potatoes


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

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

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

Ashley – Chicken Cordon Bleu


3 large chicken breasts, filleted
1 can cream of chicken soup
1 cup milk
12 slices ham
6 slices swiss cheese
1 – 8oz. package dry stuffing
*1/4 cup butter, melted (you provide)

Prep Day Directions: Combine chicken, milk, and soup in freezer bag and freeze. Put ham and cheese slices in small bag and freeze. Bag stuffing separately and do not freeze.

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

Posted in - 2014 Swap Recipes, Meal Swap Recipes

Meal Swap: November 2014 Menu & Recipes

November 2014 Menu

***All recipes serve 6 unless otherwise specified.***

North American
Leah-tater tot hot dish


Serving Size: It SAYS it serves 8

1 pound lean ground turkey
1 can (10 3/4 oz) cream of mushroom soup
1 can (10 3/4 oz) cream of celery or chicken
1 small onion diced
1.5 cups frozen green beans
1.5 cups frozen corn
1/2 cup milk (but maybe add a little milk when you put it in the crockpot)
2 cups grated cheddar cheese
salt and pepper
1 bag of tater tots

Prep Day Directions: Brown ground beef in a skillet with onion, and season with salt and pepper to taste. Add the soups and milk, stir to combine. Fold in green beans to meat mixture. Spray your slow cooker with non-stick cooking spray or use a crock pot bag. Place entire bag of tater tots on the bottom of your slow cooker. Pour the meat mixture over the tots. Cook on low for 4 to 5 hours. Add cheese to top, and unplug slow cooker. Let set for 5-10 minutes before serving.

Note: you could also cook tots separately if you wanted.

Serve Day Directions: Thaw bag of mixture. Spray crock pot with cooking spray or use a liner. Put tater tots in the bottom of the crock pot. Pour thawed mixture on top and cook on low for 4 hours.

Bridget-Hawaiian haystack


2 cups coconut milk
1/2 cup flour
Onions diced
3 garlic minced
2 cups chicken
2 cups rice
Chowmein noodles

Prep Day Directions: Make sauce with chicken and freeze. Put rice, coconut, pineapple, chowmein in separate bags and label.

Serve Day Directions: Thaw and heat sauce. Make rice. Place chow mein noodles on plate top with rice and sauce. Add coconut, pineapple and other toppings you want I.e. celery, green onions, bell pepper, corn, almonds, oranges, cherries or peas.

Jenica-brown sugar meatloaf


1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

Prep Day Directions: Mix ketchup and brown sugar. Put in freezer container.

In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Wrap for freezing and freeze with sauce container.

Serve Day Directions: Thaw meatloaf on a rimmed pan or rimmed cookie sheet. Spread glaze over and bake 350 for 45 minutes.


Nicole-mango chutney chicken curry


4 chicken breast halves (about 3 lb)
1 can (15 oz) garbanzo beans, drained, rinsed
1 bag of stir-fry vegetables
3/4 cup water
2 tablespoons cornstarch (you provide if desired)
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (9 oz) mango chutney
4 cups hot cooked rice or couscous (you provide)

Prep Day Directions: Put all ingredients into bag except cornstarch and mango chutney. Freeze. Put chicken in bag before other ingredients.

Serve Day Directions: Thaw bag of ingredients. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Add bag with ingredients, mango chutney and cornstarch to crockpot. Cover; cook on Low heat setting 6 to 7 hours or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Ashley- sweet sour meatballs


30 frozen meatballs
1 can pineapple chunks, with juice
1/2 cup soy sauce
1/3 cup brown sugar
1 tbsp vinegar
2 tbsp minced garlic

Prep Day Directions: Put all ingredients in freezer bag. Freeze flat.

Serve Day Directions: Thaw. Put entire contents of freezer bag into crockpot. Cook on low for 4 hours.

*optional, add sliced peppers and onions in last hour if desired.

Serve over rice (not provided)




Serving Size: 8

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 jar pasta sauce
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 unwrapped 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 rectangle. Sprinkle 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. Remove foil and plastic wrap. Brush top with egg yolk. Bake at 375F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving with pasta sauce for dipping.

Your choice

Brittany-shrimp scampi


2 pounds shrimp
3 tablespoons olive oil
2 tablespoons dry white wine
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced parsley leaves
1 teaspoon minced rosemary leaves
1/4 teaspoon crushed red pepper flakes
2 tablespoons freshly squeezed lemon juice
1 egg yolk
2/3 cup panko (Japanese dried bread flakes)

Prep Day Directions: Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Arrange the shrimp in shrimp in a single layer cut side down with the tails curling up and towards the center of a disposable foil baking dish. Pour the remaining marinade over the shrimp. Spread or scatter clumps of the butter mixture evenly over the shrimp. Cover, label and freeze.

Serve Day Directions: To prepare, remove from freezer and allow to thaw. Bake at 425 degrees for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute.

Sarah- beef sandwiches


1 (3lb) beef chuck roast
4 clove garlic
1 (16 oz.) jar pepperoncini or banana peppers
Provolone Cheese

Prep Day Directions: Make small cuts in roast and insert garlic slices. Place roast and entire jar (including juice) of pepperoncini’s in a freezer bag.

Serve Day Directions: Thaw. Put in crockpot and cook on low for 8 hours. Shred beef and put on buns with cheese.

SW Latin/latin

Katie-white chicken chili


Recipe To Come…

Posted in - 2014 Swap Recipes, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: October 2104 Recipes

Meal Swap October 2014 Menu

***All recipes serve six unless otherwise specified.***


Jenica – Slow cooker Italian beef stew


1 pound lean beef stew meat
1 teaspoons salt
1/2 teaspoons pepper
1 1/4 cups onion, diced
1 teaspoons garlic, minced
1 1/3 cups celery, diced
1/2 cups carrot, diced
2 cups zucchini, diced
1 teaspoons Italian seasoning
14.5 ounces diced tomatoes
1 Tablespoons tomato paste
3 cups reduced fat beef broth
2 Tablespoons basil

Prep Day Directions: Combine all ingredients in a large bowl. Divide among gallon freezer bags, label and freeze.

Serve Day Directions: Thaw. Place all ingredients into a slow cooker. Cover and cook on low for 7 hours.

Bridget – Chicken curry


1lb chicken
2t curry paste
1 small onion
2 bell peppers
1/2 head cabbage

Prep Day Directions: Add all into freezer bag. freeze.

Serve Day Directions: Cook on low for 4hrs in crock pot Add milk(coconut milk, sour cream) before you serve

Leah – black bean turkey enchilada’s


Recipe to come…

North American/European:

Katie – Souvlaki Chicken and Tzatziki Sauce


Serves 4-6

3 tbsp lemon juice
1/2 t. oregano
2 tea olive oil
1/2 t. salt
2 lb chicken cut into
1″ cubes
1 zucchini
1/2 cucumber peeled, seeded and chopped
1/2 c plain lowfat yogurt (I think the greek tastes better)
1 tbsp lemon juice
1/2 t. salt
basmati rice
pita bread (optional)

Prep Day Directions: combine into ziplock bag, shake and freeze: 3 tbsp lemon juice 1/2 tea oregano 2 tea olive oil 1/2 tea salt 2 lb chicken cut into 1/2″ cubes 1 zucchini cut into thin/med slices and halfed

Serve Day Directions: Thaw chicken. prepare Tzatziki sauce: 1/2 cucumber peeled, seeded and chopped 3/4 c plain yogurt 1 tbsp lemon juice 1/2 tea salt stir all together saute zucchini and chicken mixture until chicken is cooked through. Prepare basmati rice according to package optional: serve with pita bread serving: serve layered on your plate like this: rice, chicken/zucchini/then tzatziki sauce eat pita on the side. Or add chicken/zucchini mixture to pita, top with sauce like a gyro and eat rice on the side.

Kristine – Hawaiian BBQ Chicken Taquitos


adapted from

3 large boneless skinless chicken breasts
1 cup original flavor bbq sauce
1 tablespoon garlic powder
½ cup pineapple juice
1 tablespoon liquid smoke
16 taco-sized soft tortillas (corn or flour)
1 -1½ cups shredded mexican-style optional: ranch dressing for dipping pineapple salsa
1 cup diced pineapple
½ red pepper, diced
½ red onion, diced
¼ cup cilantro leaves, roughly chopped
juice of 1 lime
1 teaspoon cumin
1 teaspoon garlic powder

Prep Day Directions: In a small bowl whisk together bbq sauce, garlic powder, pineapple juice and liquid smoke until smooth. Place chicken breasts in the bottom of your crockpot. Pour bbq sauce mixture over chicken. Cover and cook on high 3 hours or low 6 hours (if using frozen chicken breasts, you may need to increase the time by an hour or so) OR buy already cooked and shredded rotisserie chicken from Costco and mix with the bbq sauce mixture. Bag it. Combine all salsa ingredients in a bowl and stir to combine. Bag it. About 20-30 minutes before serving, shred chicken in the crockpot (I use two forks to shred) and stir the shredded chicken so it soaks up any remaining juices in the pot.

Serve Day Directions: Thaw all bags. *Chicken is already cooked!! Preheat oven to broil and grease a baking sheet with cooking spray. Lay tortillas out on a flat surface. Sprinkle about 2-3 tablespoons of shredded cheese in line down the middle of each tortilla. Top cheese with about 3-4 tablespoons shredded chicken. Tightly roll up tortillas and place them on prepared baking sheet 1 inch apart. Spray rolled taquitos heavily with cooking spray. Cook in the oven (on high broil) for 5-8 minutes or until cheese is melty and tortillas are crisp (if you’re worried about them burning you can broil them on low for a little longer, 10-15 minutes) Serve warm with pineapple salsa. Enjoy!

South Western/Latin:

Nicole – Beef Tenderloin with Southwest Sauce


2 lbs beef tenderloin, Trimmed-used ground roast. Slice into six thin pieces
3/8 teaspoon fresh ground pepper
3/8 teaspoon salt
1 1/2 tablespoons olive oil (you provide)

Southwestern-Style Sauce
1 1/2 garlic cloves, Minced
2 1/4 tablespoons shallots, Minced
1 1/8 tablespoons tomato paste
2 1/4 tablespoons creole mustard (used mustard with horseradish) 3/8 teaspoon black peppercorns, Crushed (you provide
1 1/2 cups chicken broth
2 1/4 tablespoons real maple syrup
1/4 cup cider vinegar
3/4 teaspoon salt
5/8 teaspoon fresh ground black pepper

2 1/16 teaspoons dried cilantro or 1 7/8 teaspoons fresh cilantro, Chopped (you provide)
1 1/8 tablespoons jalapenos, Finely Diced (You provide)

Prep Day Directions: Keep meat separate and wrap in freezer wrap. Mix sauce in separate quart bag. Put meat and sauce in gallon bag.

Serve Day Directions: Thaw meat and sauce in fridge. Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Simmer until mixture reduces to a sauce consistency, about 10 minutes. Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium. Finish the sauce with the Cilantro and serve over the Tenderloin. Garnish with the Jalapeno if desired. Or heat sauce and meat all together in one pan.

Ashley – Southwest Chicken Crockpot


2 pounds chicken breast
1 can corn, drained
1 can black beans, drained
16 ounces mild salsa
8 ounces cream cheese

Prep Day Directions: Put chicken, corn, beans, and salsa into freezer bag. Freeze.

Serve Day Directions: Thaw freezer bag and cream cheese. Put bag contents into crock pot on low for 6-7 hours. Shred chicken and add cubes of cream cheese, until melted. Serve over rice and top with cheese (optional).


Kellie – Crockpot Thai Beef


2 lbs beef strips
1 lb carrots, cut into coins
1 bottle peanut stir-fry sauce (11 and ½ oz)
1 cup unsweetened coconut milk
1/2 cup peanuts
Tai noodles

Prep Day Directions: Cut beef into chunks, slice carrots, and put in ziploc bag. Include 1/2 cup of peanuts in a separate bag. Label 1 of 4. Label noodles (2/4), label coconut milk (3/4), and label peanut sauce (4/4).

Serve Day Directions: Place meat and carrots in a Crock pot. Pour peanut stir-fry sauce over meat and carrots. A helpful tip: After pouring the majority of the peanut sauce in the crock put, put a little water in the peanut sauce bottle, shake up, and pour into crock pot to get every last bit out! Cover and cook on low for 8 hours or on high for 4 hours. Cook Thai noodles according to directions. Before serving, stir in coconut milk to Crock pot. Serve over noodles, and sprinkle with peanuts. Optional: provide your own cilantro and add just before serving.


Brittany – Pizza Chicken Roll-up


Serves 4-6

4 large boneless chicken breast
20 pepperoni slices
4 mozzerella sticks
1 jar of pizza sauce

Prep Day Directions: Roll flattened chicken breast around pepperoni and cheese stick. secure with toothpick and freeze.

Serve Day Directions: Thaw 24 hours Place in baking dish and spoon pizza sauce over the top Cover with tin foil Bake at 350 degrees for 34-40 minutes

Kirsten – Meatball Hoagies


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

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.