Wednesday Swap’s August ’14 Menu & Recipes

Wednesday Swap’s August ’14 Menu

Your Choice:

Nicole – S.W. hot dogs


1 cup finely shredded Cheddar cheese
1/2 cup crushed tortilla chips
2 green onions, thinly sliced
3 tablespoons salsa
2 tablespoons mayo
1/2 teaspoon chili powder
12 hot dogs, cooked
12 hot dog buns

Prep Day Directions: In a bowl, combine the first six ingredients. Freeze (Crushed tortilla chips are in separate bag-needs to be added to thawed mixture).

Serve Day Directions: Thaw. Cut a 1/2-in.-deep lengthwise slit in each hot dog. Spoon about 1-2 tablespoons cheese mixture into each. Broil for 2-3 minutes or until cheese is melted. Add tortilla chips. Serve on buns.

Ashley – morrocan burger


1 1/2 lb. ground beef
1/4 tsp ground cumin
1/4 tsp ground cinnamon salt and pepper to taste
2 gloves of garlic, minced
2 T of chopped cilantro
1/4 tsp ground coriander seeds
6 slices Swiss cheese

Prep Day Directions: Combine the beef w/the rest of the ingredients & make sure the chopped cilantro is distributed evenly. Shape the beef mixture into patties & freeze.

Serve Day Directions: Thaw and Broil/Grill/Fry each burger for 4 minutes on each side or until the meat is fully cooked. Top with supplied cheese.

OPTIONAL: Garlic Parsley Aioli to top burgers: 1 cup of homemade mayo, add 1 garlic clove minced and about 1/4 cup finely chopped parsley and mix well.

North American:

Kellie – creamy bacon mini meat loaves


2 eggs
3/4 cup milk
1-1/2 lb. lean ground beef
1 pkg. Stove Top Stuffing Mix for Chicken
3/4 cup shredded Mexican four cheese blend
1/3 cup BBQ sauce
3 green onions, sliced
6 slices bacon

Prep Day Directions: Whisk eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty. Wrap individually in plastic wrap; place in freezer bag. Freeze up to 3 months.

Serve Day Directions: From frozen – Heat oven to 375. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (160*) From Fresh or Thaw State – thaw overnight in fridge. Bake 35 min. or until done (160*)

Sarah – stuffed chicken breast


6 (about 2 pounds) medium skinless, boneless chicken-breast halves
1/2 cup(s) (about 4.4-ounce package) light garlic-and-herb spreadable cheese
1/4 cup(s) jarred roasted red peppers, drained and chopped
12 whole fresh basil leaves, chopped
1 teaspoon(s) olive oil, extra-virgin
1/2 teaspoon(s) salt

1/4 teaspoon(s) coarsely ground black pepper
Prep Day Directions: Prepare Stuffed Breasts: With tip of knife, cut each chicken breast from a long side, keeping knife parallel to surface of breast, to form a deep pocket with as small an opening as possible. In small bowl, combine cheese, peppers, and basil. Spread 1/6 cheese mixture in each chicken pocket. Rub outside of chicken with oil and sprinkle with salt and pepper. Either flash freeze or grill.

Serve Day Directions: Thaw. Cook on grill or in the oven to 165. Note: Can be messy on the grill as the cheese oozes out a bit so you may prefer to cook in the oven. We like to serve with lemon basil orzo on the side.


SW pork chops



Jenica – Asian style turkey meatballs


1/4 cup panko bread crumbs
1 1/4pounds extra lean ground beef
1 Tablespoon fresh ginger, minced
1 clove garlic, minced
1/2 teaspoons salt
1/4 cups fresh cilantro, chopped
3 medium green onions, chopped
1 Tablespoon low-sodium soy sauce
2 teaspoons sesame oil

4 Tablespoons low-sodium soy sauce
2 teaspoons sesame oil
2 Tablespoons fresh lime juice
2 Tablespoons water
1/2 medium green onions, chopped

Prep Day Directions: Preheat oven to 500. Mix together all ingredients listed for meatballs in a large bowl. Mix well with hands until combined. Shape 1/4 cup meat mixture into balls. Place rolled meatballs in baking dish. Bake for 15 minutes. Meanwhile, mix all sauce ingredients in small bowl. Serve meatballs with sauce for dipping. Freezing Directions: Prepare meatballs as directed above, but do not bake. Place on baking sheet lined with parchment paper. Flash freeze. Once frozen, place in gallon freezer bag. Place sauce in pint freezer bag. Label and freeze.

TO SERVE: Thaw. Preheat oven to 500. Place meatballs in baking dish. Bake 15 minutes. Meanwhile, heat sauce on stovetop or in microwave until heated through. Please note, my balls were not as big as the receipe called for so they may not take as much time in the oven – I also pan fried mine and they were good over rice and more lime juice on top!

Bridget – Bankock chicken


1lb cubed chicken
2T rice wine vinegar
1T soy sauce
1T packed brown sugar
2T minced garlic
1T fresh ginger
1/4t red pepper flakes

Prep Day Directions: Add all ingredients in freezer bag and freeze.

Peanut sauce:
1T peanut oil
1/4 chopped onion sautéed
1t ginger
1t garlic
1/2 cup creamy peanut butter
1/2 cup chicken broth
1t ketchup
2T rice vinegar
2T soy sauce
1/2t red pepper

Blend all together and put in bag.

Serve Day Directions: Bake or grill chicken Can use sauce for dipping or mix with chicken and put over rice

Recipes to come in August!

Wednesday Swap’s July ’14 Menu & Recipes

Wednesday Swap’s July ’14 Menu & Recipes

Jenica – Tomato, Basil, Feta Hamburgers


Serving Size: 6

1.5 pound ground beef
1/3 cup fresh basil, chopped
1/3 cup feta cheese crumbles
1/3 cup diced roasted garlic tomatoes

Prep Day Directions: In a large bowl, mix together all of the ingredients until well incorporated. Make a large ball of the meat and then divide into hamburger balls and then mold into patties.

Serve Day Directions: Do not defrost – cook frozen on hot grill for 3 minutes on each side or until hamburgers are cooked to desired doneness. Serve on buns with additional toppings if desired.

Bridget – Mediterranean chicken


Serving Size: 6

2.5lbs chicken
Roasted red pepper, to your liking
1 Can black olives
Italian seasoning , to your liking
1t oregano
Salt and Pepper

Prep Day Directions: Blend red bell pepper and black olives together and add to Italian seasoning then add all to bag with chicken and oregano.

Serve Day Directions: Put in oven or crock pot and cook until cooked. Add over noodles

Katie – Rustic Herb Pork Tenderloin


Serving Size: 6

Pork Tenderloin package of 2 (2+ lbs total)
2 T rustic herb seasoning from Tastefully Simple
1 cup OJ

Prep Day Directions: Add all to ziplock, freeze.

Serve Day Directions: thaw and grill when ready. Serve with rice or noodles and veggies.

Brittany – Orange Thai Beef Skewers


1 orange
1/4 C soy sauce
1/4 C seasoned rice wine vinegar
1 T honey
1T sesame oil
1 t ground ginger
1 t coriander
4 cloves garlic
2-4 t Sriracha chili sauce* ( used 1 t)
1 1/2 lb flank steak skewers (if using wood/bamboo make sure to soak them in water for at least 30 minutes before use.)

Prep Day Directions: To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha to your liking. Take the flank steak and slice it across the grain into about 1/4″ slices. It helps to pop the steak into the freezer for 20 minutes or so before hand. Place steak in a zip-lock bag and pour the marinade in. Swish it all around and pop the bag in the fridge. It’s best if it can sit for at least 4 hours.

Serve Day Directions: Thaw overnight Soak your skewers for 30 minutes before threading meat and grilling Take your skewers (pre-soaked if you’re using wood/bamboo ones) and thread on the strips of meat, just like you’re stitching. You don’t want them to be too smooshed on there. In order for them to cook evenly, stretch the meat out a bit. Place them on the grill. These cook really fast. Overcooked flank steak will be tough and chewy, so don’t over do it! They should only take about 3-4 minutes on each side. Flip half way through.

Kellie – Cheesy Broccoli Chicken Foil Packets


Serving Size: 6

1 package Stuffing mix; chicken flavor 1 1/4 cups Water 6 Boneless skinless chicken breast halves (6oz. each) 6 cups Broccoli Florets 1 1/2 cups Shredded cheddar cheese 6 slices Cooked bacon; crumbled (I used the already cooked bacon from Sam’s Club) 6 tbsp Ranch dressing, divided

Prep Day Directions: Spray 4 large sheets of heavy-duty foil with oil. Combine stuffing mix and water. Spoon 1/4 of the stuffing mixture onto the center of each foil sheet. Top stuffing with a 6oz. chicken breast half. Top chicken with 1 c. broccoli. Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled. Drizzle with 1 T. ranch dressing. Bring up foil sides and fold to seal, leaving room for heat circulation inside.

Add’l Prep Day Directions: To freeze, I first froze each packet separately and then the next day put them all in a gallon size ziploc bag.

Serve Day Directions: Thaw packets in fridge. Heat oven to 400 degrees and place packets on a cookie sheet and cook for 35 to 40 minutes. Remove packets and let stand 5 mins. Cut sits in foil for steam before opening. As a heads up, each packet that I made has a separate bottom and top piece of foil.

Ashley – Tequila Lime Chicken


Serving Size: 6

1 lb. Flank Steak
3 tbsp. Garlic
1/4 cup Lime Juice
1/4 cup Tequila
1/4 cup Soy Sauce
1 bundle of Cilantro, chopped
1/2 tsp. Cumin

You Provide: (optional) Tortillas, Radishes, Cheese, Avocado, Tomatoes, Hot Sauce

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

Serve Day Directions: Thaw in fridge. Heat grill to medium heat. Grill steak to desired doneness. Reserve marinade and boil in a saucepan to sterilize. Use the marinade on your steak after it is grilled, either on it’s own, or in tortillas as fajitas.

Sarah – Lucy’s Ham sandwiches


Serving Size: 6

1 stick of butter
1 T mustard
1 T worcestershire
2 T brown sugar
1 T poppy seeds
Small buns
Swiss cheese

Prep Day Directions: Bring butter, mustard, worcestershire, brown sugar and poppy seeds to a boil in a saucepan. Set aside. Make sandwiches with small buns, ham, and swiss cheese. I use Hawaiian Sweet Rolls because I think they’re delicious. Place sandwiches in baking dish.

Serve Day Directions: Pour sauce over the sandwiches. Cover and marinate in fridge for 24 hours or overnight. Bake at 325 degrees for 10 minutes covered then 10 minutes uncovered.

Nicole – Mexican Burgers


Serving Size: 6

1.5 pound ground beef (used 2 pounds), can also use chicken
1 envelope taco seasoning mix (use 1/2 of package for less of a kick or less sodium)
6 slices Colby Jack or Monterey Jack cheese
1 avocado sliced 1/4 cup thick and chunky salsa (gave 1 cup)

Prep Day Directions: Mix ground beef with seasoning and put in freezer bag. Put salsa and cheese in separate bags and freeze.

Serve Day Directions: Thaw. Grill or cook in pan until done. Top each patty with cheese, put on grill for two minutes if desired. Serve on buns topped with avocado and salsa.

Kirsten – Grilled Orange Chicken

Serving Size: 6


1 1/2 lb chicken breasts
3 Tbsp chopped fresh orange (I used cuties)
1/3 c orange juice
1/4 c olive oil
3 tsp lime juice
4-5 minced garlic cloves
1 tsp thyme
2 tsp oregano
2 tsp cumin

Prep Day Directions: Mix all ingredients and coat chicken in freezer bag. Freeze.

Serve Day Directions: Thaw completely in refrigerator so chicken can marinate. Cook low and slow on grill!

Meal Swap: May 2014 Recipes for Friday’s Group

May 2014 Recipes for Friday’s Group

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

Hobo Dinner – Vanessa


Canadian steak seasoning
Italian seasoning
Red pepper flakes
3/4 lb. raw lean ground beef, crumbled in bite sized chunks
1 bag potatoes O’Brien include onions and peppers
1/2 bag frozen carrots
1/2 whole green beans
1T. minced garlic
12 pads of butter

Prep Day: Dump the potatoes, green beans, carrots, garlic into a 9×13 pan. Sprinkle over top the red pepper flakes and italian seasoning to your liking. Mix it up and level it out. Put the pads of butter over the veggies. Place raw crumbled ground beef over everything and then sprinkle it all with steak seasoning to your liking.

Serve Day: Thaw. Bake 45 min. to 1 hour. Crispy yet tender and juicy.

No Boil Three Cheese Manicotti – Kari


24 oz Cottage Cheese
2 cups mozzarella cheese
1 1/2 tsp Italian Seasoning
1/4 tsp salt
1/4 tsp pepper

Remaining ingredients:
1 pkg 8oz manicotti shells
1/2 cup mozzarella cheese jar or can of marinara (or use homemade)

Prep Day Directions: Combine filling ingredients and gently knead until mixed. Fill ziploc bag with cheese mixutre and cut a small corner off the bag. Spread 1/4 cup sauce in each pan (2-8×8 or 1-9×13). I used 1/4 cup sauce with 1/4 cup of water to fill a 9×13. Pipe manicotti shells and place them in the pan on top of sauce. Pour remaining sauce on top. Top with remaining shredded cheese.

Serve Day Directions: Thaw 24 hours. Bake covered at 375° for one hour until shells are tender. Let stand 10 minutes before serving.

Chicken Enchiladas with Salsa Verde Sauce – Meghan


1lb ground beef
1 pkt taco seasoning
4 oz diced green chilies (canned)
12 tortillas
2 cups shredded mozzarella cheese
1 largest size can green enchilada sauce

Prep Day Directions: *Put 1 cup enchilada sauce in bottom of 8*10 or 9*13 pan *Brown beef. Add taco seasoning and chilies. Cook per seasoning directions *Put ~1/4 cup meat and ~1Tbsp cheese in tortilla. Roll. Place on one end of pan. Repeat with rest of meat mixture. Place side by side in pan. *When all filled, pour rest of enchilada sauce over the top. Sprinkle with remaining cheese. Cover and freeze.

Serve Day Directions: Thaw. Cook at 350, covered ~30 min or until sauce is bubbling.

Rosemary Shrimp Scampi and Couscous – Gretchen


6 tablespoons fresh lemon juice
8 tablespoons olive oil
2 teaspoon salt
½ teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
2 (6-inch) rosemary sprig, finely chopped and stems discarded
40 large shrimp, peeled and deveined (about 1 pound)
1 cup couscous

Prep Day Directions: Combine first 7 ingredients in a zip-top plastic bag. Add shrimp to bag; seal and shake to coat. Freeze.

Add’l Prep Day Directions: Measure 1 cup of couscous. Put in ziplock bag and freeze.

Serve Day Directions: Thaw by running under warm water. Cook shrimp in a skillet until heated through (shrimp is pre-cooked, so just needs to be warmed). Serve over couscous. To prepare couscous: In a medium saucepan, heat 1 cup of water to a boil (with salt and/or butter as desired), Add couscous, stirring quickly. Remove from heat and cover. Let stand 4-5 minutes. Fluff with a fork before serving.

**This shrimp turned out to be tasty, but much spicier than I anticipated. If serving to kids, you may want to separate the shrimp from the marinade before cooking. Shrimp could also be wiped or rinsed before cooking to remove more spice. **