– 2014 Swap Recipes – Page 4

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

Meal Swap: March ’14 Recipes for Wed.’s Swap

Posted on March 11, 2014March 30, 2014 by Northerly Nosh

March 2014 Menu

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

Choice:

Nicole – Bulgar pilaf

2 cups bulgar wheat (organic)
1 cup vegetable juice (low sodium)
3 cups vegetable broth (organic)
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium stalks of celery, sliced (1 cup)
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup black beans
3 medium green onions, sliced (1/4 cup) for topping
1/4 cup pine nuts, toasted for topping

Prep Day Directions: Soak and cook beans or rinse canned beans. Precook celery and onion till tender. Put vegetables in with the broth, juice and bulgar cook till boil in large pot. Then simmer for 20 minutes till bulgar is tender. Cool and put in gallon bag. Put green onion in small bag. Put pine nuts in small bag. Put small bags in gallon bag.

Serve Day Directions: Thaw and heat on oventop using low to medium heat till the vegetables as tender as desired. High heat may scorch pan. Top with green onions and pine nuts. *The onions and celery may be crunchy, one pot did not cook as well as other. Will precook next time.

Ashley K – split pea soup

1 Ham steak- cubed
3 large carrots- sliced
2 stalks celery- sliced
1 medium onion- chopped
7 cups water
1 – 16 oz. bag dried split peas

Prep Day Directions: Chop vegetables and cube ham- place in freezer bag.

Serve Day Directions: Thaw freezer bag. Sort peas, soak for faster cooking. Either: Put peas, freezer bag contents, and water in crock pot and cook on low for 6-8 hours or high for 3-4 hours. OR Put peas, freezer bag contents, and water in large sauce pan and simmer for 1.5 hours. (You could also substitute all or some of the water with chicken broth for more flavor)

North American/European:

Kellie – Apple turkey burgers

1 cup apple, peeled and finely grated (ring out access juice)
1/2 cup brown rice, cooked
1 1/2 TBSP yellow onion, finely chopped
1 tsp garlic, minced
1 tsp ground sage
3/4 tsp salt
1/4 tsp ground pepper
1/4 tsp dried thyme
1/8 tsp ground allspice
1/8 cayenne pepper
20 oz ground turkey
6 pieces of swiss cheese

Prep Day Directions: Combine all ingredients except for the cheese and mix well. Shape into 1/2 inch thick patties and freeze.

Serve Day Directions: Thaw. Grill covered over indirect medium heat or broil 6″ from the heat for 6-7 minutes on each side or until a meat thermometer reads 165 degrees F.

Italian/Mediterranean:

Bridget – Mediterranean cod

Serves 4

1 t olive oil
2 cups chopped onions
1/2t garlic
14.5 stewed tomatoes
1T lemon juice
1 T capers
2 1/4 chopped pitted ripe olives
1 t sugar
3/4 t oregano
1/4t basil
1 lb. cod

Prep Day Directions: Heat olive oil and sautéed onions 4 mins, add garlic sautéed 30 seconds stir in remaining ingredients. Seek fish and freeze Let mixture cool and put in freezer bag.

Serve Day Directions: Thaw cod and sauce. Simmer sauce for 10 mins pour over cod and bake 450 for about 15 mins.

Erin – spaghetti and meatballs

Serving Size: 4 (12 meatballs)

1 hoagie roll
1 lb. ground beef
1 large egg, lightly beaten
1 tsp. minced garlic
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
spaghetti sauce
spaghetti noodles

Prep Day Directions: Tear hoagie roll into pieces and pulse in food processor until fine crumbs form. In a large bowl, toss crumbs with 1/3 cup water. Add beef, egg, garlic, salt, pepper, and oregano Mix just until combined and gently form mixture into 12 meatballs. Flash freeze meatballs on a cookie sheet. Once they are firm, place in freezer bag. (I gave each family 18 meatballs)

Serve Day Directions: Thaw meatballs In a large Dutch oven or heavy pot, heat 1 tsp oil over medium-high, swirl to coat. Add meatballs and cook, turning occasionally, until browned, about 7 minutes. Add spaghetti sauce and bring to a boil. Reduce to a rapid simmer and cook until meatballs are cooked through, about 15 minutes. Serve over prepared spaghetti noodles.

Asian /Indian:

Emily – peanut chicken

4-5 boneless chicken breast, about 2lbs
1/4 cup sesame oil
1/4 cup soy sauce
3 T. Sugar
1 t. Minced garlic
1 t. Crushed red pepper*

Prep Day Directions: Slice chicken into bite size pieces and sauté in sesame oil until chicken is no longer pink. Add peanut butter soy sauce, sugar, garlic and red pepper. Simmer until sauce thickens about 15 minute. Cool completely and freeze

Serve Day Directions:Thaw completely. Heat chicken and sauce on stove. ** the red pepper was omitted from this dish… Add now if you desire.

Jenica – Thai beef w/coconut rice

1 1/4 cups jasmine rice
1 can (13.5 ounces) coconut milk
Coarse salt
2 tablespoons plus 1 teaspoon fish sauce
2 tablespoons plus 1 teaspoon soy sauce
1teaspoon sugar
1 tablespoon vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles (omitted) – a couple small pieces of jalepeno were added for flavor
1 pound ground beef sirloin
1 cup loosely packed torn fresh basil leaves (I used freeze dried)
Lime wedges, for serving

Serve Day Directions: Thaw meal. In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes. combine fish sauce, soy sauce, and sugar (not provided) in a small bowl Heat a cast-iron skillet or wok over high. Add oil and heat cook beef mixture 5-10 minutes until hot. Add soy mixture and cook 30 more seconds. Serve beef over coconut rice with lime wedges.

Southwestern/Latin American:

Kirsten – SW burgers

1 1/2 lb lean ground beef
1 heaping Tbsp chopped shallots
1 heaping Tbsp chopped red onion
1/4 tsp ground chipotle chile pepper
1/2 tsp taco seasoning
1/8 tsp ground black pepper
1/8 tsp salt
2 Tbsp fresh refrigerated salsa
6 slices habanero Monterey Jack cheese

Prep Day Directions: Mix all ingredients (except cheese) and knead well. Divide into 6 even balls and form into patties. Put in ziplock bag and put cheese in separate bag, freeze.

Serve Day Directions: Thaw completely. Grill or pan fry burgers until desired doneness. Top with cheese and serve with lettuce and additional salsa.

Brittney – cilantro chicken

1 1/2 lbs boneless skinless chicken breast
Juice from 2 limes
1 cup or 1 bunch fresh cilantro, chopped
1 cup frozen corn
2 garlic cloves, minced
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste

Prep Day Directions: Place all ingredients in a resealable gallon-sized freezer bag. Seal bag and shake to mix ingredients together. Lay flat to freeze. To Prepare from Frozen: Remove from freezer and thaw in fridge for 24 hours. Cook on low for 8 hours (or high for 4 hours). If desired, shred chicken right in the slow cooker at about 30 minutes before cooking time is complete.

Serve Day Directions: Cook on low in your crockpot for 8 hours (or high for 4 hours).

Next Swap: Wednesday March 12th at 8:30pm

April 2014 Rotation:

Your Choice – Kirsten and Brittany

North American/European – Nicole and Ashley K.

Italian/Mediterranean – Kellie

Asian/Indian – Emily and Erin

Southwestern/Latin American – Bridget and Jenica

- 2014 Swap Recipes, Meal Swap Recipes

Meal Swap: Feb. ’14 Recipes for Friday’s Group

Posted on February 26, 2014February 25, 2014 by Northerly Nosh

Seafood:

Vanessa – Shrimp Quesadillas

1 (20ct.) small Flour Tortillas
1/2 of a 12oz. bag frozen Small Shrimp, Cooked, Peeled And Deveined
1/2 of a 19oz. can Mexican Enchilada Red Sauce
1/2 of a 14oz. bag of Birds Eye Recipe Ready Tricolor Pepper and Onion Blend
2 cups Fiesta Cheese Blend, finely shredded (Moneterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese)

You Provide:
2 Tablespoons Olive Oil
Melted Butter

Optional Ingredients for Serving: rice, beans, salsa, sour cream, guacamole—whatever you’d like!

Prep Day: Label gallon freezer bag. Place all bags with tortilla bag in a gallon freezer bag. Package up sauce in small bag. In another a quart size bag package up cheese. Package up frozen shrimp in another small freezer bag. Package up veggies in a small bag too. Put all small bags of ingredients in the gallon freezer bag. Freeze quesadilla kit.

Serve Day: Thaw shrimp under cold running water. If you want your veggies chopped smaller chop when frozen so they don’t squash. Thaw everything else including veggies in fridge overnight.

Pour red sauce over thawed shrimp. Set aside for an hour in the fridge.

Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get roasted looking (brown/black). Remove from skillet and set aside.

Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into pieces.

Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla.

Bake at 375° for 9-11 minutes or until crisp and golden brown. Cut into wedges.

Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!

Meatless/Your Choice:

Gretchen – Calzones

I roll pizza dough
1 pound mild italian sausage
1 3/4 cups pizza sauce
1 1/2 cups mozzarella cheese
1 sweet onion, diced
1 cup red, yellow, or green pepper, diced

Prep Day: boil pasta combine red sauce, alfredo and chopped spinach in a bowl. Layer sauce mixture, ravioli and cheese – alternating two times and ending with sauce and final layer of cheese. Sprikle with oregeno.

Serve Day: thaw and bake for 30 minutes at 350 or until cheese is melted.

Beef:

Meghan – All American Casserole

Recipe to Come…

Lindsay – Meatloaf

Recipe to Come…

Poultry:

Jessica – General Tso’s Chicken

Chicken
Sauce
Brown Rice/Vegetable steamer bag

Prep Day: Preheat Oven to 400 degrees F

(Do not Thaw)

Bake frozen chicken pieces on a foil lined cookie sheet for 15-18 minutes, turning halfway through baking time.

Meanwhile, place sauce packets under running water until warmed through.

Mix chicken in sauce.

Steam rice/veg bag in microwave for 5-7 minutes. (Do not pierce bag)

Pork:

Heather – Parmesan Honey Pork Roast

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Prep Day: In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Freeze.

Serve Day: Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. A suggestion would be to make mashed potatoes as a side to use the gravy with.

Due to Bad Weather Changed Swap: March 7th at 11:30am in the First Free Gym.

- 2014 Swap Recipes, - Pork, - Poultry, - Seafood/Fish, Meal Swap Recipes

Meal Swap: Friday Swap’s January 21014 Menu

Posted on January 22, 2014February 1, 2014 by Northerly Nosh

Friday’s Meal Swap Menu – January 2014

Jessica – Corn Seafood Chowder

Makes 4 family sized meals with about 3-5 servings per meal

1 stick of butter
1 bunch of celery
1 can Progresso New England Clam Chowder
1 Large family size can of Cream of Chicken Soup
1 1/2 pours of milk (till it’s creamy not runny, add as it looks like it needs it)
2 packs of frozen Simply Potatoes with Onion (cubed)
3 lbs. imitation crab meat cut-up
1 quart chicken broth (or to desired volume)
5 packs of my frozen sweet corn from summer (quart Ziplocs worth)
Parsley
Bay leaves
salt and pepper
a hint of garlic

Prep Day: Melt butter, sauté celery in stock pot. Blend half of your corn until pureed. Add everything together in the stock pot
Simmer until it looks hot and good enough to eat. Cool before freezing.

Serve Day: Thaw. Heat till hot.

Keri – Captain Jack’s Salmon

2 tablespoons paprika
1 tablespoon sea salt
1.5 tablespoons black pepper
1.5 tablespoons garlic powder
2 teaspoons cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
1/2 cup unsalted butter, melted, divided

Prep Day Directions: Combine all seasonings in a bowl, mixing well. Melt 1/4 cup butter, brush top of salmon. Sprinkle evenly with seasoning mix. Freeze.

Serve Day Directions: Thaw salmon. Preheat grill. Melt 1/4 cup butter. Drizzle one side of the salmon. On a hot grill, cook salmon, butter side down, until blackened (2-5 minutes). Drizzle with remaining butter and turn salmon.
Continue cooking until blackened.

Lindsay – Chicken Noodle Bake

Serve Day: Thaw. Bake covered at 400f for 30min. Bake another 20min. uncovered.

Vanessa – Copy Cat Shake ‘n’ Bake

1 box of dry stuffing mix
2 handfuls of French’s Fried Onions
2 spoonfuls of flour
4 – 8oz. Jars with lids
24 thin pork chops

Prep Day: Blend first 3 ingredients in food processor. Blend till fine. Split into 4 jars. Freeze chops into 4 different freezer bags. 6 in each.

Serve Day: Thaw chops. Preheat oven To 425f. moisten 6 To 8 (1/2 inch thick) bone-in or boneless pork chops with water.

Dump pork chop coating in gallon zipper bag. Make up 1 to 2 chops at a time in the zipper bag with coating mix. Bake at 425f on a un greased or foil-lined 15x10x1 inch baking pan until cooked through. 1/2 inch thick chops cook for 15 minutes do not cover or turn pork during baking. Bake thicker chops 5 To 10 minutes longer or till the internal temp hits 145f.

Meghan – Cheesy Chicken and Rice

2 cups uncooked rice
12-16oz chicken
12oz frozen corn or 1 can
2 cups shredded cheese
salt and pepper
vegetable broth
olive oil

Prep day: brush chicken with olive oil and spices of your choice (I used garlic, onion, salt and paprika). Cover and bake chicken @350 till done.

Cook rice. I used half water and half veg. stock for flavor. (Could just use Saffron Rice)

Cut up chicken and mix into rice. Add in corn and mix. (could also put black beans at this point). Freeze

Serve day: Thaw and place in 8.5×11 pan. Sprinkle cheese over the top. Bake @325 till warmed through and cheese is melted.

Serve with chips and salsa, sour cream

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