– Red Meat – Page 26 – Northerly Nosh

- 2013 Swap Recipes, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: Wednesday Group’s Feb. 2013 Menu and Recipes

Posted on February 14, 2013March 27, 2013 by Northerly Nosh

Feb. 2013 Menu for Wednesday Night Meal Swap…

All recipes serve 6 unless otherwise specified.

Choice:

Heather – Apricot Chicken

3 pounds chicken breasts, cut into pieces
1 cup apricot jam
1 cup Russian dressing
1 package dry onion soup mix

Prep Day Directions: Cut chicken into pieces, place in Ziploc. Mix together apricot jam, Russian dressing and dry onion soup mix – pour over chicken breasts as marinade. Freeze.

Serve Day Directions: Thaw bag of chicken and marinade. Put thawed chicken and marinade into 9×13 pan. Bake at 300 degrees until chicken is cooked – approximately 1 hour. Good served with rice and veggies!

North American/European:

Bridget – Chicken Pot Pie

1-10.5 oz can cream of chicken Soup
1-10.5 oz can cream of Potato Soup
2 C Diced Chicken Breast
2 Cups Frozen Mixed Vegetables
Pinch of Salt/Pepper/Garlic Powder
2 Frozen Pie crusts

Prep Day Directions: Mix all Ingredients except for Pie crust together and put in freezer bag.

Serve Day Directions: Thaw Ingredients in the freezer bag in the refrigerator overnight. Keep Pie Crust Frozen for easier assembly. Once ingredients thawed, pour into one pie shell and top with the other. Vent pie shell. Bake at 375 for 50minutes.

Italian/Mediterranean:

Kirsten – Lasagna Roll Ups

1 Box Lasagna noodles
1 lb. lean ground beef
1 small onion, chopped
1 Tbsp. minced garlic
1 Tbsp. Italian Seasoning
1 jar Spaghetti sauce
1 c. Mozzarella Cheese, shredded
16 oz. cottage cheese

Prep Day Directions: Cook noodles according to package (al dente). Meanwhile, brown beef with garlic and onion, then drain. Mix in Italian Seasonings and half the jar of sauce. Spread each noodle with meat mixture and top with some cottage cheese then roll up and place in baking panf. Pour remaining sauce over the top of roll-ups and then sprinkle mozzarella cheese over the top. Freeze.

Serve Day Directions: ****Don’t forget to take the plastic wrap off!!!*** Thaw overnight in refrigerator. Bake at 350 for 45-60 minutes or until bubbly. *I’m sure you could bake straight from the freezer if you double the time, maybe keep covered for the first hour.

Asian/Indian:

Ashley – Asian Peanut Butter Pork

2lbs pork tenderloin 1 onion, sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy peanut butter

You provide: 2 tablespoons chopped peanuts (garnish; optional) 1 lime, cut in wedges (garnish; optional)

Prep Day Directions: Cut onions into rings. Freeze. Put pork into a separate bag and freeze. Combine all other ingredients and freeze.

Serve Day Directions: Thaw all 3 bags. Place onions on bottom of crockpot. Place pork on top of onions. Cover with sauce. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanutbuttery goodness. Garnish with chopped peanuts, and serve with lime wedges.

Southwestern/Latin American:

Kristine – Mexican Lasagna with Chorizo Sausage

1 package cream cheese
2 cups shredded Mexican cheese blend
1 medium onion (about 2/3 cups chopped)
1 can enchilada sauce
12-6 inch corn tortillas
1 pound Mexican chorizo
1 pound ground beef
2 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 (15-ounce) can black beans, drained

Prep Day Directions: Cook beef, chorizo, onion and seasonings until cooked through. Place cream cheese in a microwave safe bowl and microwave on high 30-45 seconds or until very soft. To assemble lasagna, spread a little enchilada sauce over bottom of baking dish. Then dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese over the tortillas and spread out. Sprinkle with a third of the shredded cheese. Top with a third of the meat mixture. Repeat layers one more time: dipped tortillas, second half of cream cheese, 1/3 of shredded cheese, 1/3 of meat. Dip remaining four four tortillas into sauce and arrange on top. Top with remaining meat mixture. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/3 of shredded cheese. Cover with foil and freeze.

Serve Day Directions: Thaw or cook from frozen. Meat is already cooked so it just needs to be baked until heated through and cheese is melted.

Kellie – Southwestern Pork Burritos

3 tablespoons tomato paste
1 tablespoon honey
¼ teaspoon salt
3 cloves garlic, finely chopped
1 tablespoon chili powder
1 boneless pork shoulder roast (2 1/2 lb), trimmed of fat
1 can (10 oz) diced tomatoes and green chilies, undrained
6 tortillas

You Provide: Assorted toppings – Cheddar cheese, sour cream, chopped fresh cilantro, shredded lettuce, diced tomatoes

Prep Day Directions: Put Pork in labeled bag. Put tomato paste, honey, salt, garlic, chili powder, and diced tomatoes with green chilies in a food processor for 10 seconds. Put tomato mix in a quart sized bag and freeze with pork. Bag 6 tortillas and label.

Serve Day Directions: Thaw pork and tomato mix. Spray slow cooker with non-stick spray and put in pork. Pour tomato mix on top of pork and cook on low for 8 to 10 hours. Enjoy with tortillas and your own additional fixings.

Soups/Stews:

Emily – Chicken Wild Rice Soup

1/2 cup diced onion
1 cup chopped carrot
1/2 cup flour
6 T butter
2 cups milk
5 cups chicken broth
3 cups diced cooked chicken meat
1.5 cups cooked wild rice
3 T sherry
1/2 tsp pepper
1/2 tsp curry
1/2 tsp dry mustard

Prep Day Directions: Add olive oil or some of your broth to a frying pan and saute the veggies. You want the onion fully cooked and some bite left in the carrot.

Cook wild rice according to directions.

In Dutch oven, melt the butter with a med-high heat. Add the flour and whisk it well, it will combine easily. Keep whisking and add about a quarter of the broth, when that thickens add the rest of the broth. Whisking still, add the milk and let this come to a boil to thicken. You want it to coat a spoon but not get too thick. When it’s thick enough remove it from the heat and let cool.

Place veggies, chicken and broth in bag and freeze using freezer bag method.

Serve Day Directions: Thaw completely. Re-Heat on stove top.

Erin – Chihuahua Chili

Serves 8

1/4 cup oil
1 large onion, chopped
3 Tbsp chopped garlic
2 cups tomato sauce
1 cup enchilada sauce
12 oz. chicken broth
2- 29 oz. cans pinto beans, drained
2- 15 oz. cans black beans, drained
1 lb. ground beef, browned and drained
1 Tbsp chili powder
1 Tbsp cumin

You provide toppings: sour cream, grated cheddar cheese, chopped cilantro

Prep Day Directions: Brown and drain beef. Set aside In large pot, heat oil. Saute onion until translucent, about 3 to 4 minutes. Add garlic and sauté 2 minutes more. Add tomatoes, enchilada sauce, broth, beans, cumin and chili powder. Mix well. Pour into labeled freezer bags.

Serve Day Directions: Thaw. Bring to boil and simmer, partially covered, until slightly thickened and flavors have mingled, about 1 hour on the stovetop. Or cook all day in the crockpot.

Note: please don’t forget to give each other feedback in the comments area about this months menu.

Next Meal Swap: Wednesday 3/13/13 @ 8:30pm will be at Erin’s. Please do not forgot to submit your finished recipe to the blog on the Monday before swap. Thanks for your cooperation!

April 2013 Menu Assignments:

Your Choice – Kristine and Kellie
North American/European – Erin and Emily
Italian/Mediterranean – Heather S.
Asian/Indian – Bridget and Andi
Southwestern/Latin American – Kirsten and Lisa
Soups/Stews – Nicole and Ashley

- Red Meat, - Seafood/Fish, Meal Planning

Meal Planning Mondays: Recipes to Try This Week 2/4 – 2/10/13

Posted on February 4, 2013March 27, 2013 by Northerly Nosh

As you can see I have changed how I’m doing Meal Planning Mondays. I like trying new recipes. I have too many pins on Pinterest that are not being utilized. This week I committ to making these two recipes.

The main dish will continue to be made ahead time and frozen.

Balsamic and Onion Pot Roast

Recipe Source: modified slightly from Kalyn’s Kitchen

3-4 pound boneless chuck roast
Seasoning Salt
Onion Powder
Garlic Powder
black pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar
1/2 cup tomato sauce

Prep Day: Mix seasoning salt, onion powder, garlic powder and black pepper in snack size bag. Label and place in pantry next to a small containers of olive oil, balsamic vinegar, one onion, a can of tomato sauce, and beef stock. I keep my daily meals in small rubber tubs. Freeze roast.

Serve Day: Thaw Roast. Rub meat well with seasoning salt, onion powder, garlic powder and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don’t rush the browning step.

While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices.

When the meat is brown on all sides, remove the meat and then deglaze pan with 1/4 cup water. Add the pan drippings to sauce mixture.

Place onions in bottom of slow cooker. Put meat on top of onions and pour beef stock mixture over. Cook on low for 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time.

Remove meat from slow cooker and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.

The leftovers make GREAT sandwiches!!

Rosemary and Garlic Roasted Salmon

Adapted from sock monkey slippers blog

serves 4

3 garlic cloves
2 fresh rosemary sprigs, about 1 Tbs chopped
1 1/2 to 2 lbs salmon fillet (I used sockeye), frozen or fresh
1 Tbs extra virgin olive oil
2 pinches of sea salt
pinch of pepper

Prep Day: Shop and gather all your ingredients.

Serve Day: Thaw fish if using frozen. Preheat oven to 425°. Peel and chop garlic. Next, chop the rosemary. Set aside. Place salmon on a baking sheet covered with foil or parchment paper. Distribute olive oil evenly on salmon. Sprinkle salt and pepper over the fillet. Next, add the rosemary and garlic and lightly press into salmon. Place in the oven and roast for 10 to 12 minutes until the salmon is flaky.

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

Meal Swap: Friday’s January 2013 Menu and Recipes

Posted on January 21, 2013March 27, 2013 by Northerly Nosh

January 2013 Menu:

Note: All recipes serve 6 adults unless otherwise noted.

Seafood/Fish –

Heather G. (New England Clam Chowder)

A serving size is 2 cups

5 baking potatoes cut 1/2 inch cubes
3 stalks celery finely chopped
1 smalled onion finely chopped
1/2 piece of bacon(optional)
1/2 stick of butter
3 tablespoons flour
pint-quart of milk
handful of chopped parsley
5 cans of chopped clams juice separated and saved
salt and pepper to taste

Prep Day: Put potatoes in pot and fill up with water till the potatoes are covered Parboil potatoes, add celery and onions and reserved clam juice bring back to a boil. Cook for a minute or two. Whisk the flour and a bit of the milk together in a bowl, then add to soup. Bring to a boil and let cook for 5 minutes. Salt and Pepper to taste. Add the rest of the milk. cook for 5 more minutes Add Clams and Parsely. Simmer and Stir for 30 minutes.

Serve Day: Defrost RE-Heat Slowly. Serve Enjoy!

Megan (Coconut Crusted Tilapia with Apricot Dipping Sauce)

1 cup flaked coconut
2 tablespoons flour
1 tablespoon creole seasoning
6 (4 ounce) fillets tilapia
1/2 cup cornstarch
3 eggs

Apricot Dipping Sauce:

1/2 cup apricot jam
2 teaspoons brown mustard
1 teaspoon prepared horseradish

Prep Day: Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch and shake off the excess. Crack the three eggs in a bowl and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides. Freeze in a single layer. Prepare apricot dipping sauce by stirring together the jam, mustard and horseradish in a small bowl, transfer to an ice cube tray (fills about four cubes) and freeze.

Serve Day: Thaw, Bake at 450 for 11 – 15 minutes. (Turn Once) Then broil for 2 minutes (to crisp) Serve the Tilapia accompanied by the dipping sauce. (thaw dipping sauce and serve at room temperature).

Poultry –

Heather T. (Cilantro Lime Chicken with Corn and Black Beans)

1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste

Prep Day: Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

Serve Day: When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW in crockpot for 8 hours (or HIGH for 4 hours).

Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Beef –

Lindsey M. (Steak Stroganoff)

2 T. flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. paprika
1 T. parsley
1 3/4 lb. boneless beef round steak cut into strips
1 can cream of mushroom soup
1/2 cup water
1/2 evelope 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 seperate 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.

Meatless or Your Choice –

Vanessa (Crockpot Beer Chicken)

1 Whole Chicken, bones in
1 bottle of Guinness Stout Beer
1/2 tsp Garlic Powder
1/2 tsp Basil
1/2 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp Kosher Salt

You Provide: 1 T. Melted Butter

Prep Day: Place chicken in gallon freezer bag. Freeze chicken. Place spices in a small baggie and place in the pantry. Also place stout in pantry.

Serve Day: Thaw chicken. Rinse chicken and pat dry. Pour beer into pot. Rub butter top of chicken and then the spices. Put chicken into crockpot. Cook on high 3-4 hrs or low 7-8 hours.

Sarah (Vegetable and Chickpea Curry)

1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 jalapeno chili, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups cubed peeled baking potato
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
1 lemon (cut into 6 wedges)

Prep Day: Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly. Let cool, then put all ingredients in freezer bag.

Combine all other ingredients (except spinach, coconut milk and lemon) and put in gallon freezer bag. Put spinach in a separate small freezer bag.

Serve Day: Thaw All Ingredients. Place all ingredients in a 5-quart electric slow cooker (except the spinach). Stir well. Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

Pork –

Lindsay L. (Pork Tenderloins with Gorgonzola Sauce)

1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon dried thyme
2 3/4-pound pork tenderloins

Gorgonzola sauce –
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
1/4 cup dry white wine
1/4 cup canned low-salt chicken broth
1 cup crumbled Gorgonzola cheese (about 4 oz.)

Prep Day Directions: Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Cool and place in freezer bag. Now make the Gorgonzola sauce. Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes. Cool and place in freezer bag. Wrap tenderloins. Place everything in a gallon freezer bag and freeze flat.

Serve Day Directions: thaw everything. When ready to prepare. Preheat oven to 425°F and Oil large rimmed baking sheet.

Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread room temp Dijon mustard mixture over all sides of pork.

Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.

Reheat gorgonzola sauce in a sauce pan till hot.

Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.

Next Meal Swap: 11:30am Friday Feb. 15th. There are only 9 of us swapping.

February 2013 Menu Assignments:

Seafood/Fish – Lindsay L.
Poultry – Heather G. and Megan
Beef – Ann and Heather T.
Meatless or Your Choice – Lindsey M. and Gretchen
Pork – Vanessa and Sarah

Please send me your two recipes to be voted on Sunday jan. 27th, 2013.

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