– Red Meat – Page 14 – Northerly Nosh

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

Meal Swap: Jan. ’14 Menu & Recipes for Wednesday Swappers

Posted on January 8, 2014February 1, 2014 by Northerly Nosh

Jan. ’14 Menu and Recipes Wednesday Swappers

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

Choice–

Erin: cheese steaks

Adapted from Fix, Freeze, Feast

Makes 3 entrees, 6 servings each

6 lbs. sirloin tip beef or other beef suitable for slow cooking
6 tsp beef bouillon granules
3 cups water
3 large green bell peppers, cut into strips (I used red)
3 large onions, cut into strips
18 slices cheese (I used swiss)
18 bread rolls

Prep Day Directions: Put 2 lbs beef into gallon freezer bag. Into each bag put 2 tsp bouillon and 1 cup water. Divide bell peppers and onions evenly into quart size freezer bags Divide cheese into 6 slice portions, enclose in plastic wrap.

Serve Day Directions: Thaw in the refrigerator or cook straight from freezer. Put beef and broth into slow cooker. Cook on low for 5 to 6 hours, or until the beef is tender and pulls apart easily with a fork. Remove beef from broth and set aside until cool enough to shred. Reserve broth. Preheat oven to 350 Meanwhile, heat 2 tsp vegetable oil in a large skillet over medium-high heat. Add peppers and onions and stir-fry until soft, about 3 minutes. Remove pan from heat. Slice open rolls. Divide beef and vegetables evenly among the rolls. Place a slice of cheese inside each sandwich; close and wrap in foil. Heat in oven for 10 minutes. Serve with broth for dipping.

Emily: beef stroganoff

2 T. flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. paprika
1T. parsley
1- 3/4 lb. boneless beef round steak cut into strips
1 can cream of mushroom soup
1/2 cup water
1/2 envelope dried onion soup mix
Jar of mushroom pieces drained
1/2 cup of sour cream egg noodles

Prep Day Directions: Combine spices, meat, soup, water and soup mix. Place in freezer bag and freeze. Place mushrooms, sour cream and noodles in separate bag

Serve Day Directions: Thaw ingredients and place in slow cooker. Cook on low for 6-7 hours. (Check meat at 6 hour mark.) Stir in mushrooms and sour cream. Cover and cook on high 10-15 minutes or until heated through. Serve with noodles.

North American/European –

Jenica: tater tot hot dish

1 pound ground beef
1 onion, chopped
salt and pepper to taste
1/2 (32 ounce) package tater tots
1 (10.75 ounce) can condensed cream of mushroom soup
1 package of mixed veggies
1/2 cup milk
1 1/2 cups shredded Cheddar cheese

Prep Day: In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste. Stir the soup, the milk, and veggies into the beef until smooth; pour over tater tot layer. Sprinkle Cheddar cheese evenly over the top. You can put the tots on the top or bottom – either depeding on if you want them crispy or not

Serve Day: thaw beef mixture put into 9×9 pan with tots and cover with cheese Bake at 350 for 30-40minutes

Bridget: scalloped potatoes and ham

1.5 lb ham
6 potatoes
2 cups broccoli
I can cream soup
1.5 cup of water
Cheese

Prep Day Directions: Cut ham, wash, slice and blanch potatoes. Add all ingredience but cheese to freezer bag

Serve Day Directions: Put in crock pot mad cook low med for 6 hrs or you can put on stove top. Add cheese at the end and enjoy

Italian/Mediterranean –

Ashley B: pizza hot dish

1.5 lbs ground beef
1 small yellow onion chopped
1 tsp oregano
1 tsp salt
1/2 tsp garlic salt dash pepper
2 (10 oz) cans pizza sauce
1 (8oz) can tomato sauce
1 c shredded mozzarella cheese
1 c sliced pepperoni
1 c 2% milk
6 oz (1 inch) noodles

Prep Day Directions: Cook and drain noodles. Brown beef and onions, drain grease. Add seasoning, pizza and tomato sauce. Simmer for 15 minutes. Add cheese, pepperoni, milk and noodles. Mix until cheese is melted and stringy. Top with pepperoni and more grated cheese.

Serve Day Directions: Thaw overnight. Bake at 350 for 1 hour.

Kirsten: Zuppa Toscana

1 lb ground Italian sausage
1 tbsp minced garlic
1 small diced onion
2 (14oz) cans chicken broth
1/4 c real bacon bits
2 large potatoes, halfed and sliced
4 c water
1 c heavy cream
2 c chopped kale

Prep Day Directions: Brown sausage with onion and garlic. Combine water, broth and potatoes. Simmer until potatoes cook. Add bacon, kale and cream then simmer another 10 minutes. Let cool and pour in ziplock. Freeze.

Serve Day Directions: Thaw bag completely in fridge (I would put in large Tupperware in case of leaking) Heat up on stove in saucepan.

Asian/Indian –

Nicole: Thai slow cooker pork

2 red bell pepper, seeded and sliced into strips (1/2 bag of frozen tricolor frozen Trader Joes’s peppers)
4 (8 ounce) boneless pork loin chops (can use a more inexpensive cut of meat)
1/2 cup teriyaki sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes (you provide)
2 cloves garlic, minced

Toppings:
1/2 cup chopped green onions (you provide)
1/4 cup chopped roasted peanuts
1 to 2 limes, cut into wedges

Prep Day Directions: Put slow cooker ingredients into freezer bag. Put in freezer. Put topping ingredients into another bag. Put in fridge.

Serve Day Directions: Thaw bag. Coat a slow cooker with cooking spray. Empty into slow cooler. Cover and cook on low until the pork is very tender, 6 to 8 hours. Can be put on high for 4 hours for faster cooking. If more peanut butter flavor is desired- Once pork is tender, remove the pork from the slow cooker, and whisk in 1/4 cup peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more. Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

Southwestern/Latin American-

Kristine: slow cooker SW lasagna

1 lb ground beef, browned and drained
1 (15 oz) can black beans, drained
2 Tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 lb. shredded Colby-Jack cheese
9 uncooked lasagna noodles
1 jar (24 oz) salsa
1 cup (8 oz) plain yogurt (I also added garlic and onions while browning the beef.)
3/4 cup water

Prep Day Directions: Brown beef. Combine beef, beans, salsa and spices. Bag it. Freeze flat. In a separate bowl, combine yogurt and cheese. Bag it. Freeze flat. Label bags and box of noodles.

Serve Day Directions: Thaw all bags. Put beef mixture into a bowl and stir in 3/4 cup water. Place a small amount of beef mixture in the bottom of a greased slow cooker. Top with three lasagna noodles, breaking if necessary. Continue the layers with cheese, sauce, noodles until you have three layers. Cover and cook on low for 6-8 hours on high for 3-4 hours. (I did low for 6 hours and it was perfect!) Serve with tortilla chips, corn bread or garlic bread!

Kellie: chicken tamale pie

1-9oz diced cooked chicken (I used 3 rotisserie chickens to make 9 meals)
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

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 over night. 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. Optional: Lettuce, Sour Cream & Salsa

Next Swap: Will be at Kirsten’s house on 2/12/14 at 8:30pm. Please submit your finished recipe to the blog on the Monday before swap. Thanks for your cooperation!

March 2014 Rotation:

Your Choice – Nicole and Ashley K.
North American/European – Kristine and Kellie
Italian/Mediterranean – Emily and Erin
Asian/Indian – Bridget and Jenica
Southwestern/Latin American – Kirsten and Ashley B.

- Meatless, - Red Meat, Healthy Eating

Wellness Wednesdays: Cheeseburger Cauliflower Casserole

Posted on January 8, 2014January 8, 2014 by Northerly Nosh

Cauliflower, by the way, is the new Brussels sprout according to the 2014 food trend predictions.

So thought I would share with you a low carb comfort food recipe.

Cheeseburger Cauliflower Casserole

Serves 6

1 1/2 lbs. ground beef or meat substitute, cooked
1 lb. cauliflower
1 cup cheddar cheese
1/2 teaspoon garlic salt
salt and pepper, to taste

Prep Day: Steam or boil cauliflower until soft. Add cauliflower, seasonings and cheese to the meat. Mix until cheese is melted. Cool if freezing. Place in gallon freezer bag and freeze.

Serving Day: Thaw. Heat in microwave 1 minute or till heated through.

Great for lunch for sure!

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