– Red Meat – Page 29 – Northerly Nosh

- 2012 Swap Recipes, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: Wednesday’s November 2012 Menu & Recipes

Posted on November 14, 2012March 27, 2013 by Northerly Nosh

November 2012 Menu:

Note: all recipes serve 6 unless otherwise specified.

Your Choice:

Nicole – Italian sausage with sweet potatoes and peppers

1 pound(s) sweet and/or hot Italian sausage, cut crosswise into thirds (Cut at Everett’s)
1 pound(s) small red potatoes, each cut in half (used 2 sweet potatoes)
1 large (about 1 pound) onion, cut into 12 wedges ( used a cup of chopped frozen)
2 red and/or yellow peppers, cut lengthwise into 8 pieces (Trader Joe’s tricolor bag)
1 tablespoon(s) olive oil

Prep Day Directions: Cook potatoes. Put cooked potatoes, onions and peppers in one bag. Sausage in another bag.

Serve Day Directions: Thaw in fridge. Heat until meat is cooked and potato/pepper/onion is heated with one tablespoon of olive oil.

Ashley – Freezer Beef Stew

1 C. Diced Onion
3 C. Beef Broth
2 C. Diced Carrot
2T. Brown Sugar
1 C. Cubed Red Potato
1 tsp. Salt
1 C. Green Beans
2 tsp. Worcestershire Sauce
1 lb. Beef Stew Meat
½ tsp. Pepper
¼. tsp. Dried Thyme
3 T. Flour
1 tsp. Chopped Garlic
2 tsp. Tomato Paste
2 Tbsp cornstarch (if desired)

Prep Day Directions Combine all ingredients in freezer bag and freeze.
Add’l Prep Day Directions
Serve Day Directions To serve thaw completely in refrigerator and cook in crock pot on low for 6-8 hours. On the stove bring to boil and then reduce heat to simmer for 30-45 minutes until vegetables are cooked through. Now if you want you stew thicker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew. On the stove top, just cook until thick. For the crock pot, turn it on high and cook for 30 more minutes. Serve in large bowls with bread for dipping.

North American/European:

Kristine – Blue Cheese Pork Chops

6 pork chops (boneless)
Weber grill rub (garlic, sweet red pepper, salt, spices)- I got this at Sam’s club
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: To prepare meat – Tenderize meat with a mallet, rub the Weber grill rub on front and back of meat. To prepare butter – Use butter at room temp, add ingredients to
butter, mix well. Place meat flat in bag and freeze, wrap butter in tinfoil, freeze.

Serve Day: Thaw meat. Thaw butter to room temp. Bake pork chops at 350 for 20-30 min. 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.

Kellie – Lemon Horseradish Fish Cakes

1 tablespoon olive oil
2 pounds tilapis fillets coarse salt and pepper
2 large eggs
1/2 cup light mayo
1/2 cup chopped fresh parsley
1/4 cup lemon juice
3 tablespoons bottled white horseradish
1 1/2 cups coarse saltine cracker crumbs

Prep Day Directions: Preheat oven to 400 degrees. Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through – 10 to 15 minutes. Let cool completely; pat dry with paper towel. With a fork, flake fish into small pieces.

Add’l Prep Day Directions: In large bowl, combine eggs, mayo, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. To freeze, place cakes on baking sheet lined with parchment until firm. Wrap each in plastic and transfer to resealable freezer bags.

Serve Day Directions: Thaw overnight in refrigerator. Heat 1 tablespoon of oil in a large skillet over medium heat. Place 6 cakes in skillets; cook until golden brown, 4 to 6 minutes per side. Repeat with remaining cakes and oil. Serve with tartar sauce if desired.

Italian/Mediterranean:

Erin – Parmesan Meatloaf

2 large eggs
2 Tbsp minced garlic
2 tsp salt
1 tsp ground black pepper
2/3 cup chopped fresh basil 2/3 cup grated Parmesan cheese
1 small onion or 1/2 large onion, finely chopped
1/3 cup Panko breadcrumbs
2 lbs ground beef
1 cup shredded mozzarella
2-2/3 cup marinara sauce

Prep Day Directions: In a large bowl, stir eggs, garlic, 2 tsp salt, and 1 tsp pepper to blend. Mix in 2/3 cup marinara sauce, basil, Parmesan, onion and panko. Add beef and blend well. Put in gallon sized freezer bag. Put 2 cups marinara and 1 cup shredded mozzarella into freezer bags.

Serve Day Directions: Thaw ingredients Preheat oven to 375 Mound meatloaf mixture on a large rimmed baking sheet; press out to 12×8 inch rectangle (about 1 inch thick). Spread 1/2 cup sauce thinly over the top. Bake meatloaf until cooked through and instant read thermometer registers 160F, 25 to 30 minutes (there will be lots of juices and drippings on sheet around loaf). Cut the meatloaf into eight 4-inch squares and separate the squares slightly. On each square, spread 2 generous tablespoons sauce, leaving a border of meat visible. Sprinkle 1 Tbspof mozzarella cheese in center of sauce. Return meatloaf to oven. Bake until the cheese melts, about 5 minutes.

Asian-Indian:

Emily – Tangy Pork Chops w/ Honey Curry

6 pork loins chops,approx. 1 inch think
3 slices bacon, diced
1 cup onion, chopped
2 cloves garlic minced
1/2 cup soy sauce
1/3 cup lemon juice (1 1/2c when x 6 and 2 1/4c when x9 meals)
2 T honey
1 T curry powder
2 t. chili powder
1/4 t. salt

Prep Day Directions: Cook bacon in skillet until lightly brown. Add onion and garlic; saute’ until tender. Stir in soy sauce, lemon juice, honey, curry powder, chili powder and salt. Simmer 2-3 minutes. Remove from heat. Allow sauce to stand for 1 hour until flavors are blended. Place pork chops in freezer bag and add sauce.

Serve Day Directions: Thaw Completely. Drain pork chops and save marinade. Place chops on broiling pan and place in oven, 4 inches from heat. Broil 10-12 flip and broil 10-15 or until desired doneness. Brush chops frequently with marinade. Pork chops may also be grilled.

Bridget – Chicken Tikka Masala

3 whole (to 4) Chicken Breasts
Kosher Salt
Ground Coriander and Cumin, To Taste
1/2 cup Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion
4 cloves Garlic
1 piece (approximately 2 Inches) Chunk Fresh Ginger
Garam Masala
1 can (28 Ounce) Diced Tomatoes Sugar
1-1/2 cup Heavy Cream
2 cups Basmati Rice
OPTIONAL: Fresh Cilantro Chili Peppers

Prep Day Directions: Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven. Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt. Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

Add’l Prep Day Directions: After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. Place 3 cups of rice butter and turmeric into a bog. Place tikka masala in freezer bags and freeze.

Serve Day Directions: To a rice cooker add the 3 cups rice bag Turmeric and 6 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual. Could also add frozen peas to the rice mixture. Thaw and heat masala and place over rice! Add cilantro if wish

Andi – Honey Sesame Chicken

7-9 boneless, skinless chicken thighs (about 2 pounds)
salt and pepper
1 cup honey
1/2 cup soy sauce
1/3 cup diced onion
1/4 cup ketchup
3 tablespoons vegetable oil or olive oil
2tbsp garlic, minced
1/2 teaspoon red pepper flakes- generous
1/2 tablespoon (or more) sesame seeds rice
4 teaspoons cornstarch dissolved in 6 Tablespoons water- you provide
3 scallions, chopped- you provide Rice

Prep Day Directions: Directions Lightly season both sides of chicken with salt and pepper, put into freezer bag. In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Add to chicken. Freeze

Serve Day Directions: Directions Place contents of freezer bag in Crockpot. Cook on low for 4 hours. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Shred chicken into bite size pieces. in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with chopped scallions. Rice- Bring 2 cups water to a boil add rice and boil for 20 minutes covered

Southwestern/Latin American:

Kirsten – Fiesta Lime Chicken

3 large chicken breasts, filleted
1 Tbsp minced garlic
1 tsp Real Lime juice
Salt and pepper to taste
1 can Ro-tel (cilantro, lime)
3 Tbsp Ranch
3 Tbsp Taco sauce
Spanish rice
Tortilla chips (you provide)

Prep Day Directions: Fillet the chicken breasts and place in a ziplock. Add lime juice and garlic to the ziplock bag and squeeze bag to mix it all together. Place in freezer. Mix ranch and taco sauce and put in separate Baggie to freeze. Ro-tel and Spanish rice do not get frozen

Serve Day Directions: Thaw chicken overnight in refrigerator. Place chicken breasts in a Pyrex dish and salt and pepper the breasts to your liking. Bake at 350 for 20-25 minutes uncovered. Meanwhile, cook the Spanish rice. Crush some tortilla chips and make a small “bed” of it on a plate. Place breast on top of chips. Spread some of the ranch/taco sauce mixture on top of the breast and then top with a few scoops of Ro-Tel (room temp). Enjoy with a side of Spanish rice! *I was originally going to make my own Pico de Gallo but I found the can of Ro-Tel and it’s basically the same thing.

Lisa – Latin-inspired Cream Chicken Stew

2 # skinless, boneless chicken breast, cut into bite sized pieces
3 (14.5 ounce) cans diced tomatoes
1 (16 ounce) jar green salsa
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (1.25 ounce) package taco seasoning
1 tablespoon chopped fresh cilantro
1/2 teaspoon ground chile powder
1 teaspoon ground cumin
1/2 cup cream cheese, softened

Prep Day Directions: Place tomatoes, green salsa, black beans, pinto beans, and corn in Gallon Freezer bag. Add taco seasoning, cilantro, chile powder, and cumin over the mixture. Mix, label as #1 and freeze. Place cream cheese in qt. freezer bag Place the chicken breast pieces into a Qt. Freezer Bag. Place 2 and 3 in Gallon bag labeled #2.

Add’l Prep Day Directions: FYI This recipe calls for additional spice, up to 2 tsp of chili powder. I used 1/2 tsp, so if your family wants more of a kick add to your liking. I used dried beans, soaked and cooked, in place of canned beans, for a decreased salt option. Recipe serves 8. I didn’t decrease due to the simplicity of measuring. Plan for leftovers. I’m sure it freezes well even after cooked.

Serve Day Directions: Place Bag #1: Beans, tomatoes, seasoning and the bag of Chicken in cooker, mix and set on Low. Cook until chicken is very tender, 8 to 10 hours. Add the cream cheese into the cooker. Mix to melt and combine to make a creamy sauce. Continue to cook, about 5 minutes, until heated through, then serve. May top with additional cilantro.

Another great one ladies!

- 2012 Swap Recipes, - Meatless, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: Friday’s October 2012 Menu and Recipes

Posted on October 17, 2012March 27, 2013 by Northerly Nosh

Oct. 2012 Menu and Recipes

Note: All the recipes serves six if not otherwise specified.

Seafood/Fish:

Crab Cakes

Makes 10 cakes

2 tablespoons olive oil
6 green onions, chopped
3/8 cup olive oil
1 (16 ounce) can canned crabmeat, drained
1 egg
1 tablespoon mayonnaise
1 teaspoon dry mustard
8 ounces buttery round crackers, crushed
1/2 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
salt to taste ground black pepper to taste
1 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Prep Day Directions: Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Wrap individually and freeze.

Serve Day Directions: thaw. Coat the patties with bread crumbs. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.

Shrimp Pesto Pasta

3 cloves of garlic
1 lb. box of penne pasta
1 cup of cherry tomatoes sliced
1/3 cup of pesto
2/3 lb. cooked, frozen shrimp
salt and pepper
Parmesan cheese

Prep Day Directions: Cook pasta al dente, cool. Mix together pasta, tomatos, garlic, salt and pepper and pesto. Toss together and freeze in freezer bag. Place shrimp in seperate freezer bag and parmesan in seperate sandwich bag.

Serve Day Directions: Defrost pasta and shrimp in refrigerator overnight (remove parmesean cheese bag from shrimp). Heat pasta and shrimp in saucepan on medium-low until it is heated through, approximately 15-20 minutes. Optional, add 1-2 T. of olive oil to pasta if needed. Sprinkle with parmesan cheese to taste.

Poultry:

Pesto Stuffed Chicken

4 large boneless skinless chicken breasts or 2.5 lb. (40oz.) frozen chicken breast bag
10 oz prepared bail pesto
1 small yellow or white onion, chopped
8 oz marinara with basil, oregano and garlic
1/2 C grated pizza cheese (mozzarella, provolone, Parmesan, Romano)
Salt and Pepper (you provide)

Prep Day Directions: Label a 2 gallon freezer bag. Place 2.5 lb. chicken bag in 2 gallon freezer bag. Chop the onion into 1/2″ chunks and place in a small freezer bag. Place 1/2 cup cheese in small freezer bag. Place marinara in a small freezer bag. Then place all the small freezer bags of marinara, onions, and cheese into the 2 gallon bag. Seal up and freeze.

Serve Day Directions: thaw. Preheat oven to 350 degrees. Place a chicken breasts on your cutting board. Cut chicken breasts in half widthwise. Place one hand on top of the breasts and carefully slice the breast in half from the side. Don’t cut all the way through the breast and open it like a book. It will look like the shape of a heart kind of.

Sprinkle the insides with salt and pepper. Spread the right half of your chicken breasts with 1 to 1.5 tablespoons of the prepared pesto. Fold the left half of the chicken breasts back over the right side and sprinkle with salt and pepper. Sprinkle onions on the bottom of a 9×13 pan. Place breasts over the top of the onions. Open the marinara sauce and spoon two to three Tablespoons over each breast until all the sauce has been used. Sprinkle each chicken breast with two to three tablespoons of cheese.

Cover the pan with foil. When you are ready to cook the chicken please thaw in the fridge for two days. Then bake 350 degrees for 40 minutes. Then remove foil and bake 5-10 additional minutes to brown the cheese.

Note: As the pesto cooks inside the chicken the oil tends to leak out and collect in the bottom of the pan. By putting onions underneath the chicken breasts it lifts the chicken up out of the oil and you get more flavor and less fat.

White Bean Chicken Chili

3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 tablespoons olive oil
4 garlic cloves, minced
1 small can, green chilis
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
3 cups chicken broth, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro, optional

Prep Day: Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook the chicken, onion, green chilis. oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the remaining beans and broth. Put mixture in freezer bag. Freeze.

Serve Day: After Thawing ingredients, put in 3 qt. slow-cooker, cover and cook on low for 3 to 3-1/2 hours or until heated through. Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired.

Beef:

Oven Stew

1 Cup of diced onions
3 Cups of Beef Broth
2 Cups of carrots
2 T of brown sugar
1 Cup cubed red potato
1 Cup of green beans
2 tsp of worcestershire sauce
1 1/2 lbs of beef stew meat
1/4 tsp pepper
1/4 tsp dried thyme
3 T flour
1 tsp chopped garlic
2 tsp tomato paste
2 T of cornstarch (if desired)

Prep Day Directions: Combine all ingredients into one gallon zip lock freezer bag removing all excess air and freeze.

Serve Day Directions: To serve thaw completely in refrigerator and cook in crock pot on low for 6-8 hours. On the stove bring to boil and then reduce heat to simmer for 30-45 minutes until vegetables are cooked through. Now if you want you stew thicker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew. On the stove top, just cook until thick. For the crock pot, turn it on high and cook for 30 more minutes. Serve in large bowls with bread for dipping.

Spaghetti Bolognese

2T. parsley
4 onions,chopped
4 cloves garlic,chopped
2 can diced tomatoes(16 oz can)
2 cans tomato paste(6 0z)
2t. Worchestershire sauce
1 LB. lean ground beef
oregano-to taste
basil-to taste
1 bay leaf

Prep Day: Sauté parsley,onions,garlic in 1/4c.oil. Add cooked beef and all other ingredients and simmer for 3 hours. Remove bay leaf before serving. Cool and place in freezer containers.

Serve Day: Thaw. Heat in sauce pan till heated through and serve over spaghetti .

Meatless:

Vegetarian Lasagna Alfredo

1/2 a box of oven ready lasagna noodles
1 3/4 cups broccoli florets
1 egg
10 ounces ricotta cheese
1 1/4 heaping teaspoon’s of Italian seasoning
3-4 tomatoes chopped
1 jar Alfredo sauce
1 1/2 cups mozzarella cheese

Prep Day Directions: Steam broccoli in steamer basket for 5-7 minutes until crisp-tender – In a large bowl, combine the eggs, ricotta cheese and italian seasoning; gently stir in tomatoes and broccoli. Set aside. – Spread 1/4 cup sauce in greased 8×8 pan – Top with three noodles, half of ricotta mixture, 1/2 cup mozzarella cheese and 1/4 cup sauce. Repeat layers. Top with three more noodles, remaining mozzarella and sauce.

Note: Bake fresh uncovered at 350 for 35-40 minutes or until bubbly and edges are lightly browned. Let stand for 15 minutes before cutting.

Cover and freeze up to three months.

Serve Day Directions: To use Frozen Lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before making. Bake, uncovered, at 350for 50-60 minutes or until bubbly and edges are lightly browned. Put any extra sauce on at this time. Let sit for 15 minutes before cutting.

Veggie Soup

1 yellow onion chopped
3 carrots peeled and chopped
2 stalks of celery
3 cloves chopped garlic
10 red potatoes cubed Oil to cover the pan
1 small zucchini halved and sliced
1 good size handful of green beans chopped
1 can of corn
3 cups of stock
3 cups of water
Old bay
parsley
oregano
salt and pepper

Prep Day Directions: In stock pot cover the bottom of pan with olive oil. Add onions, celery, carrots and garlic. Cook till onions are translucent. Add potatoes and left brown a bit. Add tomatoes with juice and zucchini deglaze the pan. Add stock , water, corn, green beans and spices. Let simmer for hour.

Serve Day Directions: Reheat and Eat!

Pork:

Thai Pork with Peanut Sauce and Jasmine Rice

2 lb pork tenderloin, cut into 4 pieces
1/3 cup prepared teriyaki sauce (use a high quality brand)
2 tablespoons rice vinegar
1 teaspoon red pepper flakes
2 cloves garlic, minced
1-2 sliced red/colored peppers
¼ cup creamy peanut butter (you provide)
¼ cup dry roasted peanuts
½ cup green onions, thinly sliced
2 pkg. Trader Joe’s rice

Prep Day Directions: Place tenderloin, teriyaki sauce, rice vinegar, red pepper flakes, and garlic into a gallon size freezer bag. Label and store in freezer until ready to use. Peanut butter, peanuts, and green onions should only be used on cooking day.

Serve Day Directions: Let slow cooker freezer kit thaw 24 hours in the refrigerator. It might still be a little frozen but that is fine. Dump the whole kit into the slow cooker and follow the steps. *I did not include the 1/2 cup of peanut butter needed. (I assumed everyone has this on hand. 🙂 You will need to add this at step 2 of instructions. Also green onions don’t freeze very week so I gavel those seperately with the peanuts.)

Step 1. Place all ingredients (except peanut butter, peanuts, and green onions) into the slow cooker. Cover and cook on low for 7-9 hours. ** Mine was done at around 6 ½ – 7 hours. Pork should be tender but not falling apart (unless that is the consistency you like) The original recipe called for a cooking time of 8-9 hours on low but that would have been way to long for my slow cooker – the pork would have been completely dried out. Know your slow cooker and keep an eye on it around 6 1/2 hours.

Step 2. Remove pork from slow cooker and chop into bite size chunks. Add the peanut butter to the sauce. Stir until it dissolves into the sauce. Step 3. Return the pork to the slow cooker and toss with the sauce. Serve over brown jasmine rice. Sprinkle with peanuts and green onions. To cook Trader Joes rice, microwave 3 minutes, EACH bag seperately.

Sage Breaded Pork Chops

Prep Day Directions: In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes. Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere.

How to freeze: Layer pork chops between sheets of freezer paper and transfer to freezer bags. Press out air, seal bags, and freeze flat. Store in the freezer, up to 6 weeks.

Serve Day Directions: ** I have not tried cooking these from frozen, but the recipe says you can. You might want to thaw in fridge first. To serve, heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 1/2 teaspoon melted butter and 2/3 teaspoon oil; brush on both sides. For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.

Enjoy!

- Red Meat, Budget Friendly

Budget Bites: Amazing Lasagna

Posted on October 15, 2012March 27, 2013 by Northerly Nosh

Amazing Lasagna

Serves 6

1/2 box (8 oz) Lasagna Noodles ($.80)
1/2 lb. ground beef ($2.16)
1 oz. pine nuts, toasted and chopped ($1.56)
2 tsp. Italian seasoning ($.20)
1/2 lb. ricotta ($1.04)
1/2 lb. mozarella, shredded ($3.36)
2 oz. Parmigiano Reggiano, grated ($2.36)
1 egg (free)
1 (15 oz.) Can Tomatoes, drained ($1.59)
1 small onion, chopped ($.05)
1 clove garlic, smashed ($.15)
1/4 oz basil, chopped ($.51)
salt and pepper to taste ($.05)
olive oil ($.10)

Recipe Cost: $13.99
Cost per portion: $2.33

Prep Day Directions: Assemble all ingredients and equipment. Heat a sauté pan over medium high heat with a splash of olive oil. Add ground beef, and cook thoroughly. Add pine nuts, and mix to combine. Season with salt, pepper, and 1 tsp. Italian seasoning.

Combine ricotta, mozarella, Parmigiano-Reggiano, and egg in a mixing bowl. Reserve a handful of the mozzarella and Parmesan to top the lasagna. Season mixture with salt and pepper.

Meanwhile, saute onion and garlic in olive oil until transluscent. Add tomatoes, 1 tsp. italian seasoning, salt and pepper. Taste to check seasoning. Saute for about ten minutes. Turn off heat, and stir in chopped basil.

Once all of the lasagna components have cooled, begin layering them in a baking dish, starting with tomato sauce and then adding pasta, ricotta, more sauce, beef, and repeat until the lasagna is completely built. Top with mozarella and Parmigiano-Reggiano.

Wrap and freeze until ready to bake.

Serve Day Directions: Preheat oven to 350 degrees, and a drizzle of olive oil over the top and bake for about 45 minutes, or until golden and bubbly.

Share this:

Share this:

Share this: