– 2015 Swap Recipes – Page 4

- 2015 Swap Recipes, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: March 2015 Menu & Recipes

Posted on March 15, 2015March 15, 2015 by Northerly Nosh

March Menu

All recipes serve six unless otherwise specified.

Your Choice

Bridget – apricot glazed pork roast

2 cups chicken broth
1cup apricot preserves
2 cups chopped onions
2T Dijon mustard
2T soy sauce
3lb pork roast

Prep Day Directions: Mix all together por over pork and freeze in bag.

Serve Day Directions: Thaw, and cook in slow cooker low 6hrs.

Jenica – Blue Cheese Walnut Pork Chops

6 boneless pork chops salt/pepper/seasoning of your choice

Blue Cheese Walnut Butter:
1 stick of butter- unsalted- room temp
1 tablespoon of rosemary
2 teaspoons of parsley
2 oz of Blue Cheese
2 heaping spoonfuls of toasted walnuts crushed

Prep Day Directions: To prepare meat – Rub seasoning on both sides of porkchops. Place meat flat in bag and freeze. To prepare butter – Use butter at room temp, add ingredients to butter, mix well. Place butter mixture in bag and freeze flat.

Serve Day Directions: Thaw meat. Thaw butter to room temp. Bake pork chops at 350 for 20-30 minutes covered with foil. or grill each side for 5-7 min. Pork’s internal temp should be 150-160. After pork is cooked add a spoonful of butter on each chop. Gauge your cooking temperatures and time so not to dry out pork.

American /European

Leah – beef stroganoff

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

Kelsey – Bavarian Hotdish

8-10 brats cut to 1 inch pieces
1 can of cream of mushroom soup
1/2 cup mayonnaise
2 cups drained sauerkraut
4 cups diced & boiled potatoes

** Optional: 1 cup of soft bread crumbs and 1/4 cup melted butter

Prep Day Directions: Grill the brats. Mix soup, mayo and sauerkraut, and cut brats in bowl. Once mixed and to bag and freeze.

Serve Day Directions: Puncture potatoes and microwave for approx 7-10 minutes or until soft. Dice potatoes and layer on the bottom of a casserole dish. Thaw mixture and pour over diced potatoes.

**Optional: top with bread crumbs and warm butter.

Bake at 350 for 45 minutes.

Southwestern/Latin

Nicole – crockpot fajitas

1 medium red bell pepper
1 medium yellow bell pepper
1 medium green bell pepper
1 medium onion
1 packet taco or fajita seasoning
1.5 pound boneless skinless chicken breasts
½ cup chicken broth
tortillas
toppings (cheese, sour cream, guacamole, salsa)-you provide

Prep Day Directions: Bag chicken, broth, peppers and onions in a bag and freeze.
Have tortillas and seasoning mix separate.

Serve Day Directions: Thaw chicken bag. Add to bottom of Crockpot with peppers and onions on the bottom.Sprinkle taco or fajita seasoning packet over bell peppers and onions in Crockpot. Add chicken breasts and chicken broth. Cook on low for 6-8 hours, or on high for 3-4 hours. Remove chicken from the Crockpot and let cool slightly. Use two forks to shred the chicken. Add shredded chicken back to Crockpot and mix with peppers and onions. Serve over tortillas with your choice of toppings ( like cheese, salsa, guacamole, sour cream, fresh cilantro).

Ashley – Taco pizza

1 lb hamburger
taco seasoning
1/2 cup salsa
1 can refried beans
1 can diced tomatoes
2 cups shredded cheese

Optional (you provide): shredded lettuce, sour cream, crushed tortilla chips.

Prep Day: Brown beef, drain. Add taco seasoning and simmer, then add salsa. Bag and freeze. Bag cheese separately. Label beans, tomatoes, and pizza crust.

Serve Day: Thaw all bags completely. Follow directions on pizza crust label, pre bake. Spread beans over crust, top with beef and salsa mixture. Add tomatoes and cheese. Bake at 350 for 10-12 minutes, until cheese is melted. If desired, top with crushed tortilla chips, shredded lettuce, and serve with sour cream.

Asian/Indian

Kellie – Asian meatballs

1lb lean (at least 80%) ground beef
1/2 cup finely chopped water chestnuts
1/3 cup Progresso™ plain bread crumbs
1/4 cup sliced green onions
1/4 cup milk
1 egg, slightly beaten
1 tablespoon soy sauce
1/2 teaspoon garlic salt

Sauce:
1/2 cup barbecue sauce
1/4 cup plum sauce
2 tablespoons hoisin sauce

Prep Day Directions: Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix meatball ingredients. Shape into about 36 (1-inch) meatballs. Place in pan. Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center.

Serve Day Directions: Thaw, re-heat. Pour sauce over meat balls and serve! Be careful not to over heat because the balls can dry out.

Sara – Thai chicken wrap

3 chicken breasts, halved the long way

Marinade:
3 Tbsp rice wine vinegar
3/4 c. Soy sauce
Juice of 2 limes
3 tsp sesame oil
3 tsp hot chili oil (I omitted)
3 Tbsp minced fresh ginger
6 Tbsp brown sugar
Bottled Asian Peanut Sauce
6 Tortillas

Prep Day Directions: Put marinade ingredients in bag with chicken breasts. Bag Asian peanut sauce and tortillas.

Serve Day Directions: Thaw chicken. Cook breasts and sauce in saucepan over medium heat until chicken is cooked through. Dice up chicken (if desired or serve whole) and put in tortilla wraps. Top with optional ingredients (cilantro, cucumber, spinach, shredded carrot, etc) and drizzle with peanut sauce.

Italian/Mediterranean

Katie k – Greek turkey burger

Patties:
1 lb ground turkey
1 egg, lightly beaten
1/2 cup breadcrumbs
1/4 cup finely chopped red onion
1/4 cup chopped spinach
1/4 cup chopped roasted red pepper
1 clove garlic, minced
2 tbsp fresh dill, chopped
1 tsp dried oregano, crumbled
1/2 tsp each salt and pepper
1/4 cup crumbled feta cheese

Tzatziki Sauce:

1 Tablespoon Your Inspiration At Home Tzatziki Dip Mix and 7 oz. greek yogurt

Prep Day Directions: In a large mixing bowl, combine turkey, egg and breadcrumbs. Mix until mostly incorporated, then add the remaining patty ingredients and gently mix until thoroughly combined. Shape the mixture into six equal-sized patties, each about 3/4″ thick.

Serve Day Directions: Patties – Pan-fry the patties with olive oil over medium-high heat in a large non-stick skillet, cooking for about 10 minutes and turning over only once halfway through the cooking time.

Tzatziki Sauce – Combine Tzatziki dip mix with yogurt. Make 30 minutes in advance to allow flavors to develop.

Kirsten – 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, halfed 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!

- 2015 Swap Recipes, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: February 2015 Menu and Recipes

Posted on February 12, 2015February 16, 2015 by Northerly Nosh

February 2015 Menu and Recipes

All recipes serve six unless otherwise specified

Your Choice
Leah: cranberry pork chops

4 to 6 pork chops
Salt and pepper
1 tablespoon fresh thyme or 1 teaspoon dried thyme
2 tablespoons olive oil (not included)
1 to 1 ½ cups chicken stock (I gave you 1.5 cups)
1 tablespoon Dijon mustard
1 can (14 ounces) whole berry cranberry sauce

Prep Day: Season both sides of the pork chops with some salt and pepper and the thyme. Heat the oil in a large, heavy skillet over medium heat. Place the pork chops in the skillet and cook for 5-8 minutes on each side or until the internal temperature of the pork reaches 145°F. Remove the pork chops from the pan and keep warm on a plate covered with foil.

Add chicken stock to skillet you cooked the chops in. Bring to a boil, scraping up any brown bits in the bottom of the pan. Whisk in cranberry sauce and mustard and cook a few minutes. If sauce gets too thick add more chicken stock. Place any juices from the plate the pork chops were on back into the skillet. Serve the pork chops with the cranberry/mustard sauce on top.

Serve Day: Thaw cranberry/mustard sauce, pork chops and chicken stock.

2 Tablespoons of olive oil to heat pork chops (5-8 mins each side or to 145˚F)

Remove the pork chops from the pan and keep warm on a plate covered with foil.

Add chicken stock to skillet you cooked the chops in. Bring to a boil, scraping up any brown bits in the bottom of the pan. Whisk in cranberry/mustard sauce and cook a few minutes. If sauce gets too thick add more chicken stock. Place any juices from the plate the pork chops were on back into the skillet. Serve the pork chops with the cranberry/mustard sauce on top.

Kelsey: calzones

Recipe to come…

America/European
Nicole: slow cooker cola pot roast

2-3 lb boneless beef chuck pot roast
cooking spray
2 (16 oz pkgs) frozen stew vegetables ( I cut up celery and carrots and gave whole potatoes)
1 12 oz can cola
1/2 of a 2 oz pkg onion soup mix (1 envelope)
2 tbsp quickcooking tapioca or flour

Prep Day Directions: Put cola, onion soup and potatoes in a bag. Put carrots and celery in a quart bag and freeze. Have butcher put meat in freezer paper and freeze.

Serve Day Directions: Thaw frozen meat and veggies. Optional step-Trim fat from meat, lightly coat a large skillet with cooking spray. Heat over medium heat. Brown meat on all sides in skillet. Optional step to maximize brown notes in meat. Spray slow cooker with cooking spray. Place meat in a 4 1/2 to 5 quart slow cooker. Top with frozen vegetables. Cut potatoes into smaller pieces before putting in slow cooker. In a small bowl, stir together cola, soup mix, and tapioca. Pour over meat and vegetables. Cover and cook on low setting for 7-8 hours or on high setting for 3 1/2 to 4 hours.

Ashley: apple BBQ pork tenderloin

Recipe to come…

SW/Latin American
Kellie: Rio Rancho taco meat

1 onion, diced
1 and 1/2 lbs ground beef
1 cup mild or medium salsa
1 package taco seasoning
1 and 1/2 tsp brown sugar
1 (4 oz) can of diced green chilies
1 tsp garlic powder or 2 fresh cloves, minced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
1/4 cup water
2 cups shredded cheese
6 tortillas

Prep Day Directions: Brown onion, beef, and garlic until no longer pink. Drain. Add salsa, taco seasoning, brown sugar, green chilies, salt, pepper, and red pepper flakes to meat and combine well. Add water. cool and bag. Label (1/2) Bag tortillas and cheese (2/2).

Serve Day Directions: Thaw and reheat. Serve with your favorite toppings.

Sarah: Cuban sandwiches

6 ciabatta or flat rolls
6 slices deli ham
6 slices Swiss cheese
3 c. roasted, shredded pork
Dijon mustard
6 flat sliced pickles

Prep Day Directions: Spread mustard on bottom of buns. Layer ham, cheese and shredded pork on each sandwich. Wrap tightly in tin foil. Freeze. Bag pickles (DO NOT Freeze).

Serve Day Directions: Thaw sandwiches. Unwrap from foil. Put pickle on each sandwich. Heat in a panini grill (or George Foreman) or in med hot skillet. If using skillet, weigh down the sandwiches with something heavy (another skillet with soup cans?). Cook until warmed through and toasty. Alternatively, could put on sheet pan in a 375 oven with weighted cookie sheet on top until warmed through.

Asian/Indian
Katie K: Thai peanut chicken with pineapple

1/2 C. Peanut Butter
4 Tbs. Soy Sauce
4 Tbs. Lime Juice
2 tsp. Garlic Chili Hot Sauce
14.5 oz Chicen Broth
8oz Can Pineapple
4 Boneless Skinless Chicken Breasts
16 oz. Thin Spaghetti
12 oz Frozen Snap Peas

Prep Day Directions: Combine peanut butter, lime juice, soy sauce, garlic chili sauce, and chicken broth. Add pineapple and chicken breasts. Freeze

Serve Day Directions: Thaw chicken/sauce in fridge over night. Cook in crockpot on low for 6 to 8 hours. Prepare snap peas and spaghetti according to package directions. Shred chicken and serve over snap peas and spaghetti.

Kirsten: chicken Tikka Masala

Recipe to come…

Italian/Mediterranean
Jenica: chicken piccata

3 large skinless, boneless chicken breast halves – cut into 1/2-inch medallions
salt and pepper to taste
1/2 cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
1/2 lemon, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley

Prep Day Directions: Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Freeze.

Serve Day Directions: Defrost meal. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.on the surface of the pan Arange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Bridget: macaroni with Ham

8oz elbow noodles
8oz shredded cheddar
16oz cottage cheese
1/3 lb ham
1/4 cup onion
Egg
8oz sour cream
1/4 t salt
1/4 t pepper

Prep Day Directions: Cook noodles add all ingredients to freezer bag and freeze

Serve Day Directions: Thaw put in pan and cook 40-50 mins @ 350 Can add peas and breadcrumbs to the top if you want.

- 2015 Swap Recipes, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: January 2015 Menu & Recipes

Posted on January 15, 2015January 14, 2015 by Northerly Nosh

January 2015 Menu & Recipes

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

Your Choice

Nicole – split pea and ham

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

Prep Day Directions: Add carrots, celery, onion and ham to freezer bag.

Serve Day Directions: Rinse and sort peas. Soak peas for quicker cooking time. Add peas and freezer bag to crock pot. Add water to crock pot. Cook for 8-10 hours on low until peas are done.

Ashley – company sandwich

To make 8 batches of 2 large sandwiches:
French bread loaves
1 1/2 sticks butter
3 (8 oz) packages cream cheese
1T oregano
1T garlic powder
1/6 cup paprika
6 oz grated parmesan cheese
1 cup milk
1 lb. deli sliced turkey
1 lb. deli sliced ham
1 lb. deli sliced roast beef
1.5 lbs muenster cheese

Prep Day Directions: Slice bread lengthwise but not completely through. Cream together cream cheese, butter, oregano, garlic powder, paprika, parmesan cheese, and milk. Spread creamy mixture on bottom side of bread. Layer one slice each of ham, turkey, and roast beef with muenster cheese in middle. Fold over so meat and cheese are doubled. Freeze in gallon sized bag.

Serve Day Directions: Thaw, wrap in foil, and bake at 400 degrees for 30-45 minutes. Slice each loaf into 3 pieces.

American/European

Kellie – scallop potato and ham

1.5 lb. ham
6 potatoes
2 cups broccoli
I can cream soup – I used cream of Celery
1 1/2 cup of water
2 cups cheddar

Prep Day Directions: Cut ham and bag with broccoli, cream of celery soup and water. Put 2 cups of cheese in bag. Wash potatoes and dry completely. Bag potatoes separately (2 of 2) and do not freeze.

Serve Day Directions: Cut potatoes into medium size chunks and put in crock pot with freezer mixture and cook low med for 6 hrs or you can put on stove top. Add cheese at the end and enjoy!

Sarah – wild rice soup with ham

6 Tbsp butter
4 Tbsp onion, minced
1/2 c flour
3 c chicken broth
2 c wild rice, cooked
1/2 c ham, chopped
1/2 c carrots, grated
1 c half and half
3 Tbsp slivered almonds

Prep Day Directions: Melt butter in saucepan; sauté onion. Add flour and stir to make roux. Gradually add broth. Cook stirring constantly until mixture comes to a boil. Boil one minute. Stir in ham, rice, carrots; simmer 5 minutes. Add half and half and heat to serving temperature. Garnish with almonds.

Serve Day Directions: Thaw. Gently reheat. Try not to let boil. Garnish with almonds.

Asian/Indian

Jenica – Indian apricot chicken

1 pound chicken tenders, cut into bite-size pieces 2 teaspoons garam masala 1 teaspoon garlic powder salt and black pepper to taste 2 tablespoons olive oil 1/2 yellow onion, finely diced 1 1/2 cups chicken stock, or as needed 1 cup apricot preserves 1/4 cup white vinegar 1 teaspoon hot pepper sauce (such as Tabasco®) 1 teaspoon lime zest 1 tablespoon butter

Recipe Title Indian Apricot Chicken
Serving Size 6
Prep Day Directions: Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside. Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.

Serve Day Directions: Thaw. Reheat.

Bridget – matar paneer

4 onions
4t garlic
2t ginger grated
2oz green chiles
4T olive oil
3 whole tomatoes
1t turmeric
2t garam masala
1/4 t chili powder
1 1/2 t salt
2 cups water
16oz frozen peas
16 oz paneer

Prep Day Directions: Blend onions, ginger, green chiles in processor. Skillet heat oil and add blended ingredients. Blend tomatoes in processor and to skillet along with turmeric, garam masala, chili powder, salt. Water and peas. Cover and cook for 5 min and paneer and cook 10 mins.

Add’l Prep Day Directions: Let cool and bag and freeze.

Serve Day Directions: Thaw heat and serve over rice if like.

Italian

Leah – Italian stuffed shells

Serving Size: 10

1 package Jumbo shells
1 lb. ground beef
2 eggs, beaten
1 container ricotta cheese (32oz)
2 Cups shredded mozzarella cheese, divided
2 Cups shredded parmesan cheese, divided
2 tsp basil
2 tsp garlic powder
1 tsp oregano
1 Tbsp dried parsley
2 tsp salt
1 tsp black pepper
1 jar pasta sauce (28oz)

Prep Day Directions: Boil shells with butter and salt to taste. Brown hamburger meat and combine with spaghetti sauce; drain shells. Combine the egg, ricotta cheese, mozzarella cheese, basil, garlic powder, oregano, salt, parsley, and only 1 cup of the parmesan cheese. Put the mixture in the shells like a tablespoon and half into each one line them up in across a three quart casserole dish.

Serve Day Directions: Preheat oven to 350˚ Cook shells 8-10 mins (al dente) Stuff shells with mixture Bake for 30 minutes Take out and top with the remaining parmesan Cook for about 10 more minutes

Mexican/Latin American

Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
10-12 small corn tortillas

Prep Day Directions: Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet and freeze 2hrs, or until they hold their shape, then throw in a freezer bag!

Serve Day Directions: Bake at 350 for 20 minutes, or until tortilla is browned.

February’s menu to come…

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