Meal Swap: December 2015 Menu & Recipes

December 2015 Meal Swap Menu

Your Choice

Leah – Chicken Chow Mein

image

 

 

 

 
1-2 lbs chicken breast (cubed or shredded)
1 can bean sprouts
1 can water chestnuts
1 C celery chopped
1 onion chopped
1 garlic cloved crushed
1 C low sodium chicken broth
⅓ C soy sauce
1-2 Tbsp vegetable oil
pepper to taste
¼ C cornstarch w/ ⅓ C cold water
Crispy chow mein noodles

-You provide rice

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!

 

Liz – Egg Muffins

image

 

 

 

12 – 15 eggs

Note: use 12 eggs for individual silicone cups and 15 for larger silicone muffin pans. You can use less egg yolks and more egg white if you prefer.

1 tsp. (or more) Spike Seasoning (optional, if you don’t have Spike, use any type of seasoning blend that’s good with eggs.)
fresh-ground black pepper (optional)
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, sauteed zucchini, sauteed mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Prep Day: Preheat oven to 375 F. Spray a Silicone Muffin Pan or Silicone Muffin Cups with non-stick spray or olive oil.

In the bottom of the muffin cups layer diced meat, if using, sauteed vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.

Break eggs into large measuring bowl with pour spout, add Spike, and pepper (if using) and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until eggs have risen and are slightly browned and set.

Once cooled wrap and freeze.

Serve Day: Thaw. Microwave on high about 45 seconds to one minute to reheat.

Note: Frozen muffins will release some water when they thaw.

 

North American

Ashley – beef stroganoff

image

 

 

 

1 lb. ground beef
1/2 teaspoon garlic powder
pinch of salt & pepper
1 can Cream of Mushroom soup
1 Cup milk
2 tablespoons butter
1/2 block of Velveeta cheese cubed
4 ounces cream cheese
10 ounces bowtie pasta

Prep Day: Cook bowtie pasta. Brown ground beef and season with salt, pepper & garlic powder. Drain grease and add to crockpot. Stir in can of cream of mushroom soup, cup of milk and 2 tbs of butter. Mix until smooth. Then add 1/2 block of cubed velveeta to crock pot. Simmer on low for 6-8 hours. You can add more milk if too thick. Before serving, mix in cream cheese and cooked bowtie pasta.

Serve Day: Thaw and place into crock pot. Cook on low for 6-8 hours. Add cooked bowtie pasta and ENJOY!

 

Nicole – Slow Cooker Split Pea Soup

image

 

 

 

 
1 package (16 ounces) dried split peas (2 1/4 cups), sorted and rinsed
1 teaspoon salt
¼ teaspoon pepper
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
2medium stalks celery, finely chopped (1 cup)
1medium onion, chopped (1/2 cup)
2Cup ham
7 cups water

Prep Day: Mix all ingredients package up. Package up ham. Freeze.

Serve Day: Mix all ingredients and water except ham in 4- to 5-quart slow cooker. Add ham.

Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.

Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.

 
Southwestern

Anna – Chicken Enchiladas

image

 

 

 

3 Large Chicken Breasts
1 Medium Onion, diced
2 Cups Cheddar Cheese, Shredded
6 Medium Flour Tortillas
2 Cans Red Enchilada Sauce
Optional: 1 Can Black Beans, Jalapeños, White Rice, Salsa, Sour Cream, Lettuce

Prep Day: Place 3 raw chicken breasts into a pot of water (or thinned chicken stock). Boil on high for 20 minutes, or until chicken is shreddable. Then using a cutting board, shred the chicken.

Mix cheese, onion, chicken and 1 can red enchilada sauce in a bowl. (Optional ingredients can be added at this point.)

With a large scooper, fill each tortilla with mixture. Roll it up and place it in large 9×13 baking dish with seams down. Repeat until all chicken mixture is used.

Pour the second can of enchilada sauce over the top. Top with cheese. Freeze.

Serve Day: Preheat oven to 350F. Bake for 25 – 30 minutes, until melted and bubbly. Serve with sour cream, salsa, lettuce beans or rice.
Asian

Katie and Brittney – Sesame Chicken Strips

image

½ C. honey

¼ C. orange juice
2 T. soy sauce
1 envelope oriental sesame dressing mix
4 boneless, skinless chicken breasts (about 1 ¼ lb) cut lengthwise into ¾ inch wide strips

 

Prep Day: Mix honey, juice, soy sauce, and dressing mix in large bowl until well blended. Place chicken strips in freezer bag. Pour marinade over chicken.

Serve Day: Thaw chicken and thread skewers through each chicken strip. Broil 4 inches from heat or grill over medium coals 8-10 minutes or until cooked through, turning frequently.

 
Italian

Kellie – Stromboli

image

 

 

 

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 tablespoon dried Italian spices (~1 tsp each: basil, oregano, parsley, thyme)
1 tsp pepper
1 jar pizza sauce
1 egg yolk, beaten – you provide

Prep Day: 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: 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 pizza sauce for dipping.

Advertisements

Meal Swap: November 2015 Menu and Recipes

November 2015 Menu and Recipes

 
All recipes serve 6 unless otherwise specified.

 
Ashley – Lucy’s Ham Sandwiches

IMG_3688

 

  • 1 stick of butter
  • 1 T mustard
  • 1 T Worcestershire
  • 2 T brown sugar
  • 1 T poppy seeds
  • Small buns
  • Ham
  • Swiss cheese

Prep Day: 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: 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 – Crispy Basil Chicken

image

 

  • 1 egg (you provide)
  • 2 tablespoon chicken broth
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, finely chopped
  • 1 ½ cups dried bread crumbs
  • 1 tablespoon dried basil leaves
  • 1 teaspoon paprika
  • ¼ teaspoon white pepper
  • 2 lbs chicken breast cut in thin strips

Prep Day: Put broth, mustard and garlic in one bag. Put bread crumbs, basil, paprika and pepper in a bag. Put chicken in separate bag. Freezer.
Serve Day: Thaw. Add egg to broth bag mixture. Dip chicken in. Put the bread bag into a large plastic bag. Then add chicken and shake to coat chicken. Place in sprayed roasting pan and bake uncovered at 400 until chicken is done.

 

 

Kellie – Campfire Sausage and Potato Soup

IMG_3690

 

  • 8 oz kielbasa, coined
  • 1 large baking potato, cut into cubes
  • 1 can (15 oz) dark kidney beans, rinsed and drained
  • 1 can (14 ½ oz) diced tomatoes, undrained
  • 1 can (10 ½ oz) beef broth
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1 tsp oregano
  • 1 tsp sugar
  • 2 tsp cumin


Prep Day:
Combine all ingredients and put in gallon size bag.

Serve Day: Thaw and heat. You can also put this soup in the slow cooker (low for 8 or high for 4hours).

 

 

Anna – Tater Tot Hotdish

 

  • 1 lb. ground beef
  • 1 small onion, finely chopped
  • 1 can (10-3/4 oz.) condensed cream of mushroom soup
  • 1/4 cup milk
  • 1 cup frozen mixed vegetables
  • 1 cup shredded Cheddar Cheese
  • 1 lb. (1/2 of 32-oz. pkg.) frozen Tater Tots


Prep Day:
Brown the ground beef and sauté onion together. When meat is browned, drain grease and add frozen veggies, soup and milk. Mix well. Spray nonstick spray into a 9×13 pan. Pour soup mixture into bottom of pan. Top with potatoes.


FREEZER INSTRUCTIONS:
For freezing make meal cover casserole with aluminum foil. Include a small baggie of cheese with each meal for topping the casserole at the end of baking.


Serve Day:
Thaw the meal in the fridge overnight and then bake at 350 covered for the first 40 minutes. Top with cheese and bake another 10 minutes UNCOVERED.

Make sure the potatoes are pretty much golden brown before topping with cheese. Cheese only needs a couple minutes to melt. Soup/veggie mixture should be HOT!

Katie and Brittney – Creamy Southwest Chicken Chowder

 

  • 1 – 24 oz. bag Green Giant Steamers Value Size Niblets frozen corn and butter sauce
  • 1 – 19 oz. bag Green Giant Steamers Value Size frozen roasted potatoes with garlic & herb

Sauce:

  • 1 TB vegetable oil
  • 1 – 16 oz can chicken broth
  • 2 – 4.5 oz. cans chopped green chiles
  • 1 – 12 oz. can evaporated milk

2 cups chicken, shredded and cooked

 
Seasonings:

  • 1 tsp. cumin
  • salt to taste
  • garlic
  • pepper to taste
  • cheese
  • cilantro

Prep Day: Make up a freezer kit of frozen veggies, cheese, and chicken. Then a pantry kits of the seasonings and canned goods.

Serve Day: Cook frozen veggies as directed on bag using minimum cook times. In a large pot, heat oil on medium heat and add veggies, chicken broth, chicken, green chiles, evaporated milk, cumin, salt and garlic pepper. Bring to a simmer and cook on LOW for 20 minutes or until veggies are tender.

Top with cilantro and cheese and serve immediately.

Jenica – Slow Cooker Asian Orange Wings

 

1.5 lbs chicken wings

 
Sauce:

  • 1 tbs orange zest
  • 4 cloves garlic, minced
  • 1/2 cup dark brown sugar
  • 1/2 cup frozen orange juice concentrate
  • 1/4 cup soy sauce
  • 1 1/2 cups water
  • 1/4 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 2-3 drops dark sesame oil

Prep Day: First prepare the sauce by adding all sauce ingredients to a small saucepan stir to combine and heat over medium-high heat until mixture boils. Reduce heat and reduce the sauce by 50%. Remove from heat to cool. Once cooled put in a freezer container. And freeze together with the frozen wing.

Serve Day: Thaw wings and sauce. Brown wings before putting them in the crock pot. I just pop them under the broiler for a few minutes. Place wings in slow cooker. Turn to HIGH and cook for 3-4 hours. When wings are done, pour off any accumulated liquid from the crock. Pour the reduced sauce over the wings in the slow cooker. Turn cooker to WARM setting and let it sit for 30 minutes.

Leah – Zuppa Toscana

 

  • 1 lb. Ground Italian Sausage
  • 2 cloves minced garlic
  • 1 yellow onion, diced
  • 2 14 oz cans chicken stock
  • 4 c water
  • 1 c heavy whipping cream
  • 1/4 c real bacon pieces
  • 2 large potatoes, halved and sliced
  • 2 c chopped kale

Prep Day: Brown sausage with diced garlic and onion, add salt and pepper to taste. Combine potatoes, chicken stock and water and simmer until potatoes cook (about 15 min). Add bacon, kale and cream and simmer another 10-15 minutes. Let cool and pour into ziplock bags (I double up).

Serve Day: Thaw and warm in a large stock pot. Serve with crusty bread that you provide!

Liz – Pizza Pockets

 

Crust:

  • 3 1/2 cups whole wheat flour
  • 1 teaspoon sea salt
  • 1 cup melted butter
  • 1 cup plain yogurt

Pizza Sauce:

  • 1 1/2 cups tomato sauce
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon oregano
  • 1 1/2 teaspoon basil

Toppings: Cheese, pepperoni, green pepper, etc.

Prep Day: To make your crust, stir ingredients together until thoroughly mixed. You can make these pockets right away, or you can allow this dough to soak for 12-24 hours in order to break down the phytates and make the grain more easily digestible.

To make sauce, stir together and simmer for a few minutes. (I just used 1 1/2 cups store-bought pizza sauce. I like Muir Glen’s Organic Pizza Sauce.)

To form a Pizza Pocket: roll out your dough and then create smaller circles using a large cup as a template. Roll your cut out circles even more. Place 1-2 tablespoons of pizza sauce in the center. Put in a small amount of your choice of toppings.

Fold the dough in half. Use a fork to pinch the edges together. Poke a few holes in the top of each one with a fork to allow for steam to release during baking.

Freezing Instructions: Lay uncooked Pizza Pockets on a cookie sheet lined with parchment paper (I had to use foil this time). Freeze for about one hour. Pop them off the cookie sheet and put them into a freezer bag…and back into the freezer.

Serve Day: 

For frozen Pizza Pockets, bake in a 400 degree oven for 30 minutes.

If the Pizza Pockets are thawed, bake at 400 degrees for 20 minutes.

Serve with some marinara or pizza sauce for dipping.

Meal Swap: October Menu and Recipes

Kellie: Chicken Tamale Pie

image

 

 

 

 

1-9oz diced cooked chicken
1-4.5oz chopped green chilies, drained
2 tsp. taco seasoning
1 cup mexican blend cheese (4oz)
1-11oz. whole kernel corn w/ green and red peppers
1/2 cup cornmeal
1/2 cup bisquick mix
1 egg
3/4 cup milk

Optional – (you provide) Lettuce, Sour Cream, Salsa

Prep Day Directions: In a medium bowl, mix chicken, chilies, and taco seasoning together and put in a quart sized bag; set aside. In medium bowl, stir together Bisquick mix, cornmeal, milk, egg, and mexicorn until blended and pour in gallon size bag. Put cup of cheese into small baggie. But all 3 baggies together and freeze.

Serve Day Directions: Thaw in refrigerator overnight. Preheat oven to 400F. Spray 9 inch pie plate with non-stick spray. Pour chicken mixture into pie plate and sprinkle with cheese. Pour corn mixture over the chicken and cheese mixture and bake for 25 to 30 minutes or until toothpick is inserted and comes out clean. Cut into wedges and serve.

 

Anna: Meatloaf

image

 

 

 

1 1/2 pounds lean ground beef
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves {I’ve made this without the sage & it turned out great!}
1 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 garlic cloves, chopped or 1/2 teaspoon garlic powder
1 egg
1/2 cup bread crumbs
1 small onion, diced {I used a fresh onion so I included the green tops}

Prep Day Directions: Combine all ingredients. Shape into a large loaf and place in an ungreased 9×5 inch pan. Wrap in saran wrap, then foil, date and then store in the freezer for up to 6 months.

Serve Day Directions: When you are ready to cook, preheat oven to 350°F. Bake uncovered at 350º for about an hour or until a meat thermometer reads 160°F. Let cool to room temperature and serve.

 

Katie/Brittney: Cottage Pie

image

 

 

 

 

1 ¼ lean ground beef
1 Cup onion, chopped
½ t salt
¼ t pepper
2 cloves garlic, minced
1 15 oz can green beans or corn drained
1 10.5 oz can tomato soup
½ cup mild or medium picante sauce
4 cups mashed potatoes
1 ½ cup cheddar cheese, grated

Prep Day: Brown ground beef with onion. Add seasonings. Drain off excess grease from ground beef, and spread evenly in a lined casserole dish. Layer green beans or corn on top of beef, followed by tomato soup and picante sauce. Top with mashed potatoes. Sprinkle with cheese.

Serve Day: Thaw completely. Bake at 350 for 30-45 minutes.

 

Jenica: Crockpot Barbacoa Beef

image

 

 

 

 

 

3 dried ancho chilies, seeded, stemmed, and torn into pieces

2 dried chipotle chilies, seeded, stemmed, and torn into pieces
3 cloves garlic, peeled and smashed
campaignIcon
2 cups chicken broth, divided
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
2 tablespoons vegetable oil
4 pounds chuck roast
1 white onion, sliced

Prep Day: Set a saute pan over medium heat and add the chilies and garlic. Toast until fragrant, about 5 minutes. Add 1½ cups broth to the pan and turn off the heat. Let the chilies soak and the broth cool for 10 minutes. Transfer to the bowl of a blender along with the oregano, cumin, coriander, and salt. Puree.

Return the pan to the stove, add 2 tablespoons of vegetable oil, and set over medium-high heat. Once the oil is shimmering, place the chuck roast in the pan and sear for 1 minute on each side. Remove from pan and place in the crock of a slow cooker.

Add the sliced onion to the hot pan and saute until golden, 8-10 minutes. Add the extra ½ cup of chicken broth to the pan and use a wooden spoon to scrape up any brown bits stuck to the bottom. Transfer the onions to the slow cooker.
Pour the pureed chili pepper mixture on top of the beef and onions. Set the slow cooker to low and cook for 8-10 hours, until fork tender.

Remove the beef from the cooker and shred with a fork. Skim the fat from the liquid in the slow cooker and toss the juices with the shredded meat. Cool and package up for later use. Freeze.

Serve Day: Thaw. Heat through.

 

Leah: Thai Chicken Curry

image

 

 

 

1 lb. chicken (boneless, skinless), COOKED

2 cups fresh spinach

2 cups sweet garden peas, fresh or frozen
1 red bell pepper
1 – 14 oz. light coconut milk
2 tablespoons red curry paste
2 tablespoons sweet onion, finely chopped
2 teaspoons curry powder
1 Clove of Garlic
1/2 teaspoon salt

Prep Day: Dice the cooked chicken into small pieces, this can be done in advance. Wash the red bell pepper, remove the seeds and dice it. Place the spinach in a mini chopper and chop it finely.

Stir in the coconut milk, red curry paste and curry powder together with the salt. Pour the coconut milk mixture into a large bowl along with the chicken, 2 tablespoons finely chopped onions, the peppers, peas and spinach. Add the garlic using a garlic press. Pour into a freezer container and freeze.

Serve Day: Thaw. In a large skillet cook all of the ingredients until the vegetables are soft and the meat has been warmed. Stir occasionally through the cooking process.
Serve over rice you provide.

 

Liz: Crockpot Orange Chicken

image

 

 

 

 

4 or 5 Boneless Skinless Chicken Breasts
1 cup Orange Marmalade
1 cup of BBQ Sauce (I used Sweet Baby Ray’s)
3 Tablespoons of Soy Sauce

Prep Day Directions: Package chicken for freezing. Package up pantry items for later use.

Serve Day Directions: Place your chicken in the crock pot. Mix the marmalade, BBQ sauce, and soy sauce together. Pour over the chicken and cook on low for 6 to 8 hours, or on high for 4 to 5 hours. When it is done cooking, shred the chicken. Serve over cooked rice.

(I added some red pepper flakes the on the adult plates for a hot kick)

 

Ashley: Gnocchi Kielbasa Soup

image

 

 

 

1 turkey kielbasa (fully cooked)
1 cup carrots
1/2 cup celery
1/2 cup onions
1 tsp thyme
4 cups chicken broth
1 cup water
1 cup frozen peas
1 package potato gnocchi
1 can cream of mushroom soup

Prep Day: Slice kielbasa into pieces. Chop carrots, celery, and onions. Combine kielbasa, carrots, celery, onions, thyme, chicken broth, and water into freezer bag. Freeze. Put peas into separate bag and freeze.

Serve Day: Thaw all frozen bags. Put freezer bag with soup into crockpot and stir in the cream of mushroom. Cook on low for 6 hours or until carrots are tender. Add gnocchi and peas and cook for another 30 minutes. You can also simmer soup for 1 and a half hours on stove and add peas and gnocchi for an additional 30 minutes.

 

Nicole: Italian Beef Sandwiches

image

 

 

 

 

 

1 medium onion
1 pound ground beef or turkey
2 garlic clove, pressed
1/4 cup water
1 Tbsp Italian Seasoning mix
2 Tbsp red wine vinegar
1 each green and red bell pepper, sliced
1 packet (1 oz.) onion soup mix
6 Hoagie rolls
6 slices Provolone Cheese

Prep Day Directions: Slice and Place onions, beef and pressed garlic into a 12″ skillet. Cook over med-high heat 15-18 minutes or until beef is no longer pink. Add water, Italian Seasoning mix, red wine vinegar. And freeze in freezer bag.

Pepper Mixture: Prepare and freeze in freezer bag. 1 each green and red bell pepper, sliced 1 packet (1 oz.) onion soup mix

6 slices Provolone Cheese

Place Beef, Peppers and Cheese in Bag labled #1.

6 Hoagie rolls, Place in Freezer bag labeled #2.

Serve Day Directions: Thaw kit in fridge. Place peppers and onion soup mixture in 10″ skillet and bring to a simmer over medium heat until tender. Add meat to pepper mixture to reheat. Place 1 slice of Provolone Cheese into each warm hoagie rolls. Top with Heated Peppers and Meat mixture.