Types of Foods – Page 50

- 2013 Swap Recipes, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: Wednesday’s Menu and Recipes for May 2013

Posted on May 9, 2013May 8, 2013 by Northerly Nosh

Your Choice:

Nicole – Creamy Lemon Shrimp Pasta

1 box penne pasta, uncooked
1 lb. cooked medium shrimp
1 cup chicken broth
1 pkg. Cream Cheese, cubed
3 tsp lemon zest
2 Tbsp. juice from
1 lemon
1/4 cup Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese
2 Tbsp. chopped fresh parsley
salt and pepper to taste (you add)
Lemon wedges (optional you add)

Prep Day Directions: Heat broth in large skillet on medium heat. Add cream cheese, zest and juice; cook and stir 3 to 4 min. or until cream cheese is melted. Cream cheese will take longer if making a large batch to dissolve. Add Parmesan; mix well. Once the cream mixture is cool pour into seal-able bag. Add mozzarella and parsley to another bag. Combine shrimp, cream bag and mozzarella bag into a larger freezer bag.

Serve Day Directions: Completely thaw entire packet in refrigerator. Cook noodles separately. Warm Sauce in large Skillet or Dutch oven. Add Shrimp and cook approximately 3-5 minutes until Shrimp is warm. Add noodles and toss entire mixture. Sprinkle each serving with mozzarella and Parsley. May want to add lemon wedges.

Ashley – Roast Sticky Chicken

1 whole chicken (4 pounds)
2 tsp salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp garlic powder
1 onion, quartered

Prep Day Directions: Mix together all spices in small bowl. Rinse chicken cavity and pat dry with paper towel. Rub each chicken inside out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in ziploc freezer bag and refrigerate at least 4-6 hours or freeze.

Serve Day Directions: Thaw chicken. Place chicken in a roasting pan and bake uncovered at 250 degrees for 5 hours or until a minimum internal temperature of 180 degrees. Let the chicken stand 10 minutes before carving.

North American/European:

Kristine – Saucy Chicken Thighs

10 boneless skinless chiken thighs
1/2 teaspoon salt (you provide)
1/4 teaspoon pepper (you provide)
1-1/2 cups bbq sauce
1/2 cup honey
2 teaspoons mustard
2 teaspoons Worcestershire sauce

Prep Day Directions: Put the chicken thighs in a bag and seal. In a small bowl, combine the barbecue sauce, honey, mustard, and Worcestershire sauce. Once mixed, put in a separate bag and freeze.

Serve Day Directions: Thaw chicken thighs and sauce. Sprinkle chicken with salt and pepper. Place on a broiler pan. Broil 4-5 inches from the heat for 3-4 minutes on each side or until lightly browned. Transfer to a slow cooker. Pour sauce over chicken; stir to coat. Cover and cook on low for 4-5 hours or until chicken is tender. The chicken can also be baked in a 350 oven for 20 minutes.

Kellie – Ranch House Parmesan Pork Chops

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

Prep Day Directions: Place 6 chops, seasoning packet and soup in a ziplock bag and freeze.

Serve Day Directions: Thaw and place all ingredients in bag in crock pot and heat on high for 4 hours or low for 6 hours. Enjoy!

Italian/Mediterranean:

Erin – Spaghetti with Cheese-stuffed Bacon Meatballs

8 to 10 slices smoked bacon
1 lb. ground beef
1 Tbsp Worcestershire sauce
1 pkg onion soup mix
1/2 cup panko bread crumbs
1/2 tsp black pepper
1 Tbsp beef stock
string cheese, cut into bite size cubes
spaghetti noodles
marinara sauce

Prep Day Directions: Bake bacon for 8 to 10 minutes at 400 degrees, then chop Cut cheese sticks into bite size pieces. In a large bowl, mix together the beef, worcestershire, onion soup mix, bread crumbs, black pepper, beef stock, and chopped bacon. Form portions around cheese pieces to make into meatballs. Place in labeled freezer bags. Label jars of marinara sauce and spaghetti packages.

Serve Day Directions: Thaw meatballs. Preheat oven to 400 degrees Arrange meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes. Make spaghetti according to package directions. Heat marinara on stovetop.

Emily – Greek Meatballs with Mint

Recipe to Come….

Asian/Indian:

Heather – Korean BBQ Strip Steak

2 pounds top sirloin steak
1/4 c. sugar
1/2 c. soy sauce
1/4 c. oil
1 Tbsp. sesame seeds
1/2 c. chopped green onions
1 1/3 tsp. garlic powder
1 tsp. black pepper

Prep Day Directions: Slice beef against grain in 1/4 to 1/2 inch slices, 2-3 inches long. Combine all marinade ingredients. Put beef and marinade together in bag. Freeze.

Serve Day Directions: Thaw marinade and steak in bag. Grill, broil or fry strip steak to desired degree of doneness. Enjoy!

Southwestern/Latin American:

Bridget – Santa Fe Chicken

5 breast, cut into strips
1/4 cup Braag amino acid
1/2 cup lime juice
1T honey
1T olive oil
1T coriander
1T cumin
1 1/2T chile powder
1t cilantro
3T garlic
11/2cup rice
Bag of Veggies

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

Serve Day Directions: Place on baking sheet at 350 until juices run clear.

BBQ/Grilling:

Kirsten – Southwestern Hamburgers

Patties:
1 1/2 lb ground beef
1/2 lb chorizo
1 T cumin
1 t chili powder
1/2 t garlic salt
1 t salt
1/4 t pepper
2 T chunky salsa

6 slices pepper jack cheese

Corn relish:
10 oz can Ro-Tel (cilantro lime)
5 oz (1/2 can) Southwestern corn
4 oz (1/2 can) diced green chilis
Splash lime juice

Prep Day Directions: Combine all relish ingredients, mix and bag. Freeze. Mix ground beef and chorizo well, add all other ingredients and combine thoroughly. Form meat into six patties. Bag and freeze.

Serve Day Directions: While frozen take cheese and relish out of the bag and thaw all 3 separately. Grill patties and top with pepper jack cheese. Add a spoonful of corn relish (serve cold).

Lisa – Jerk Pork Tenderloin

1 (2 1/2 lb) pork tenderloin

Jerk Spice Paste:
1/2 cup finely chopped onion
1/3 cup finely chopped scallion ( 4 to 6 scallions)
1 1/2 tablespoon dried Thyme
4 garlic cloves, finely chopped
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 -3 scotch bonnet peppers or 1 -3 habanero pepper, seeded and minced, depending on taste (I omitted due to popular vote)
1 tablespoon finely chopped
fresh ginger
2 teaspoons ground coriander
2 teaspoons fresh ground black pepper
1 teaspoon ground allspice
1 dash cumin
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Prep Day Directions: Cover tenderloin with spice, coating well. Place Pork Tenderloin in labeled gallon bag with Jerk spice Paste. Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor. Coat pork tenderloin and Marinate at least 4 hours or freeze at this point.

Serve Day Directions: Thaw. Grill tenderloin, covered, over indirect medium heat for 10 minutes each side. Juices should run clear or temperature 160 degrees. Let roast sit about 10 minutes to let juices settle.

- Pork, Breakfast, Meal Planning

Meal Planning Mondays: Recipes to Try for this Season of Showers

Posted on May 6, 2013May 5, 2013 by Northerly Nosh

It’s wedding and baby shower season! Gotta try these recipes…

Pancake Sausage Bites

Peanut Oil or Canola Oil for frying
1 package Johnsonville Sausage Patties(8 ct), original recipe
Batter
1½ cups Bisquick
1 tablespoon Sugar
¼ teaspoon Cinnamon
½ teaspoon Vanilla Extract
1 Egg
½ cup Milk + 2 Tablespoons
Syrup
1 /2 cup Pure Maple Syrup
1 tablespoon Butter
2 tablespoon Heavy cream

Prep Day: Place about 2″ oil in a sauce pan and heat to 350. Place the sausage patties in a medium bowl. Break them up so they are no longer formed. Reform into about 22 1½ teaspoon sized balls. Place the sausage balls in a large skillet over medium heat and cook for about 15 minutes, turning often. Remove and drain on a plate lined with paper towels. In a medium bowl, mix together the bisquick ,sugar and cinnamon. Whisk in the vanilla, egg and milk until smooth.
Pick up a cooked sausage ball with a toothpick and dip into the batter, completely cover the sausage with batter. Carefully lower into the oil and fry for about 1- 1½ minutes or until golden brown. Remove and drain on a paper towel lined plate.

Freezing Directions: Allow breakfast balls to completely cool. Flash freeze on cookie sheet until hard. Place in freezer storage container or freezer bag, freezing up to 3 months.

Serve Day: No need to thaw, just reheat for 25 seconds per ball in microwave.

To Make Creamy Maple Dipping Sauce: Pour the maple syrup into a small bowl and add the butter. Microwave for about 45 seconds. Remove and stir to incorporate the syrup and butter. Add the heavy cream and stir.

Egg Muffins

5 Eggs
1/4 Cup Milk
2 Slices of Cheese (Your Choice on type)
Meat (optional)

Prep Day: Whisk 5 eggs and 1/4 cup of milk together. Add two slices of cheese (grated or in small pieces) and diced meat to the egg mixture. Salt and Pepper to taste. Butter or Spray your muffin tin with a non-stick spray. Evenly fill each muffin hole with the egg mixture. Bake at 350 degrees for 20 minutes.

Freezing Instructions: Remove egg muffins from the muffin tin and let cool. Place in a freezer bag.

Serve Day: 1-2 minutes in your microwave

Chilled Fruit Cups

1 can (12 ounces) frozen pineapple juice concentrate, thawed
1 can (6 ounces) frozen orange juice concentrate, thawed
1 cup water
1 cup sugar
2 tablespoons lemon juice
3 medium firm bananas, sliced
1 package (16 ounces) frozen unsweetened strawberries (I have used sweetened strawberries and reduced the sugar)
1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) crushed pineapple
18 clear plastic cups (9 ounces)

Prep Day: In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit. Spoon 3/4 cupful into each plastic cup. Place cups in a pan and freeze.

Serve Day: Remove from the freezer at least 40-50 minutes before serving. Serve with spoons.

Note: You kind of break up the frozen fruit with you spoon and eat it like a slush.

Simple Pasta Salad

1 lb. pasta (shells, rotini, penne, bowties, etc.)
1 can olives, sliced
1 pint grape or cherry tomatoes (diced tomatoes work well too)
1 cup frozen peas (do not thaw)
1 cup cheese (any kind), shredded or cut into chunks
12-16 oz. Italian dressing
other add-in ideas: chopped onion, chopped cucumber, chopped carrots, chopped celery, broccoli or cauliflower florets, etc.

Prep Day: Cook pasta according to package directions in salted boiling water. Drain and rinse with cold water. Add other ingredients, dressing last. Add enough dressing to fit your taste. Chill until serving.

Freezing Directions: Cook pasta as indicated above. In a gallon freezer bag place, pasta, olives, tomatoes (can be left out until serving day if desired), peas, cheese and any other suggested add-ins. In a pint freezer bag, place dressing. Put pint freezer bag inside gallon freezer bag and seal.

Serve Day: Thaw all bags and mix together before serving.

Lemon Blueberry Bread

1/3 cup melted butter
1 cup white sugar
3 tbs lemon juice
2 eggs
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup milk
2 tbs grated lemon zest
1 cup fresh or frozen blueberries

Prep Day: Preheat oven to 350*. Grease a loaf pan. Mix butter, sugar, juice, and eggs. Combine flour, baking powder, and salt. Stir into egg mixture alternately with milk. Fold in lemon zest and blueberries. Pour into pan and bake 60-70 minutes. Cool. Wrap and freeze.

Serve Day: Thaw. Slice and serve.

Chocolate Cappuccino Parfaits

4 1/2 cups chocolate low-fat ice cream, softened
2 tablespoons instant coffee granules
1/4 cup cold brewed coffee
6 tablespoons frozen reduced-calorie whipped topping, thawed
3/4 teaspoon ground cinnamon

Prep Day: Combine ice cream and coffee granules, stirring until coffee granules dissolve. Spoon 1/4 cup ice cream mixture into each of 6 (8-ounce) parfait glasses. Drizzle each serving with 1 teaspoon brewed coffee. Repeat layers, ending with ice cream mixture. Cover and freeze until firm.

Serve Day: Just before serving, top each parfait with 1 tablespoon whipped topping and 1/8 teaspoon cinnamon.

Any Time Punch

2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored Jell-O® mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage

Prep Day: Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.

Serve Day: Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

- Red Meat, Budget Friendly

Frugal Fridays: Healthier Burger

Posted on May 3, 2013April 29, 2013 by Northerly Nosh

Healthier Quarter Pounder

Adapted from Pennies & Pancakes

Makes 4 burgers

1 lb ground beef (I like 85/15 for burgers) – $2.25 sale
2 tablespoons Worcestershire sauce – $0.22
1/4 onion, finely diced – $0.13
1 beaten egg – FREE (we have laying hens)
salt and pepper – $0.02
4 toasted buns – $0.67

CONDIMENTS:
tomato – FREE (we have an organic garden)
purple onion – $0.16
pickles – $0.47
lettuce – FREE (we have an organic garden)
ketchup – $0.09
mustard – $0.04

Total Cost: $4.02
Per Quarter Pounder: $1.01

Prep Day: In a bowl, combine all the ingredients EXCEPT the salt and pepper, and mix together. Don’t overwork the meat! Form into four, 1/2-inch thick patties. Lightly season the patties with salt and pepper. Wrap each patti in plastic wrap and place in freezer bag. Freeze.

Serve Day: Thaw. Place the patties on a medium-high pre-heated griddle, skillet, or grill. Make an indentation in the middle of the patties with your thumb to avoid a bulge in the center. It will come back up as the burger cooks.

Turn once, cooking about 5-6 minutes per side for medium burgers. Don’t press the burgers down with a spatula while they cook… unless you like dry burgers better than juicy ones… which isn’t likely.

Serve immediately on warm, toasted buns with tomato, purple onion, lettuce, pickles, ketchup and mustard.

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