– Red Meat – Page 30 – Northerly Nosh

- 2012 Swap Recipes, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: Wednesday Group’s Oct. 2012 Menu and Recipes

Posted on October 10, 2012March 27, 2013 by Northerly Nosh

Oct. 2012 Menu:

***All our recipes serve are to serve six adults***

Your Choice –

Kristine: Amazing Chicken

3 pounds boneless skinless chicken breasts
1 package Onion Soup Mix
1 tsp paprika
1/4 tsp smoked paprika (optional but I added it)
1/4 cup cider vinegar
1/2 cup ketchup
1/4 cup sugar
1 Tbsp lemon juice
1/4 cup vegetable oil
1/8 cup minced onion (Original recipe says to use 1/4 c., but felt like it was to much)
1/2 cup apricot jam

Prep Day Directions: Label bags. Place chicken into each bag. Combine remaining ingredients in a separate bowl. Mix well and pour into each bag of chicken. Remove excess air, seal bags and freeze.

Serve Day Directions: Thaw. Oven: Bake 350 for 20 minutes. Or Slow cooker: high for 4 hours or low for 6 hours. (check earlier for doneness). Or Grill: medium – high until meat is white throughout.

Serving Suggestions: “This recipe makes a succulent sauce that is amazing over rice!” Green beans provided for side.

Kellie: Mini Broccoli Calzones

Serving Size: 8

1 tablespoon olive oil
2 packages (10 ounces each) frozen chopped broccoli, thawed
4 garlic cloves, chopped
1/4 teaspoon red-pepper flakes
Flour, for rolling dough
2 packages (1 pound each) balls fresh or frozen pizza dough, thawed if frozen
1 cup part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1 1/2 cups shredded (6 ounces) part-skim mozzarella cheese
Coarse salt and ground pepper
Prepared tomato sauce (optional)
1 medium red onion, finely chopped

Prep Day Directions: In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.

Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)

Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.

Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed. Stick in freezer until firm. Then, transfer into resealable platic bags.

Serve Day Directions: Preheat oven 400 degrees. Take Calzones out of bag and place on baking sheet lined with parchment paper (I bet a non-stick spray would work too). Bake from frozen until calzones are golden. About 35 to 40 minutes. Serve with a small dish of tomato sauce.

North American/European –

Erin: Turkey Chili

1-1/4 cups bell pepper, diced
1 cup sliced onion (I used 1/2 cup chopped red onion)
1/2 cup carrots
1 lb. ground turkey
1/4 cup chili powder
1-1/2 tsp sugar
3/4 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
2 cans (14 oz. each) diced tomatoes
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can black beans, drained
8 oz. tomato sauce
shredded cheese

Prep Day Directions: Cook pepper, onion, carrots and turkey in small amount of oil. Stir in chili powder and next 8 ingredients (through tomato sauce). Place in labeled freezer bags. Freeze. Place shredded cheese in freezer bags.

Serve Day Directions: Thaw chili and cheese. Bring chili to simmer, cover and simmer 1 hour. Serve with cheese.

Italian/Mediterranean –

Bridget: Italian Sausage Wellington

Serves 12

1 pound ground italian sausage
1/2 cup red or green bell pepper, chopped
1/2 cup mushroom, chopped
1/2 cup onion, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 cup chive and onion cream cheese
1 cup shredded provolone cheese
2 (8 ounce) cans refrigerated crescent roll dough
1 egg white – you provide

Prep Day: Place sausage in a large, deep skillet. Cook over medium-high heat until no longer pink; drain. Add bell pepper, mushroom, onion, garlic, and salt to the skillet and cook 5 minutes or until vegetables are tender. In a large bowl, mix together sausage mixture, cream cheese, and cheese. Cool and place mixture into ziplock and freeze along with 2 crescent rolls

Serving Day: Thaw and bring meet mixture as close to room temp as possible. Place 1 package of crescent rolls flattened on a 9×13 inch baking dish. Cover with sausage mixture. Place remaining crescent rolls on top of mixture and pinch seams to seal. Brush top with egg white. Bake in preheated oven 325 until golden brown, about 20-30 minutes.

Andi: Cheesy Chicken Penne

adapted this recipe by from Martha Stewart

6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone* (6 ounces) you could also make that 1/2 mozzarella
1 1/2 cup freshly grated Parmesan (about 6 ounces)

Prep Day: Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add chicken, mushrooms and tomatoes; cook 1 minute. take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

Serve Day: Thaw Béchamel sauce in fridge overnight. Make noodles according to package. Pour sauce in dutch oven and slowly bring to a simmer- sauce should be a thick sauce consistency(if too thick you can add a little milk). Add noodles to the Bechamel and stir- pour into a baking dish. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Asian/Indian –

Kirsten: Orange Chicken

modified recipe from ‘The Virtuous Wife’ blog

3 lb. cubed chicken breasts
8 tbsp orange juice concentrate
1 tbsp salt
1/2 c flour (you provide)
2 tsp balsamic vinegar
6 tbsp ketchup
8 tbsp brown sugar
Dash of red pepper flakes

Prep Day Directions: Cube the chicken breasts and put into large ziplock bag. Mix OJ concentrate, salt, vinegar, ketchup, brown sugar and red pepper flakes in a bowl. Pour into a separate small ziplock and place inside of bag with chicken. Freeze.

Serve Day Directions: Take bag of sauce out of large bag and thaw both bags overnight in fridge. Put flour in a clean ziplock bag and shake a handful of chicken at a time in the bag to coat all sides of the cubes. Put chicken in a slow cooker then pour sauce over the top. Cook on low for 4 hours.

Lisa: Korean Spicy Marinated Pork

1/4 cup rice vinegar
2 tablespoons soy sauce
1/2 cup gochujang (Korean hot pepper paste) (Found at United Noodle)
3 tablespoons minced garlic
3 tablespoons minced fresh ginger root
1/2 teaspoon black pepper
3 tablespoons white sugar
1/2 onion, cut into 1/4-inch thick rings
1 (2 pound) pork loin, cut into 6-8 1/4 inch slices
1/4 cup canola oil (you provide)

Prep Day Directions: Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, black pepper and sugar. Place pork slices and onion in a plastic gallon freezer bag. Pour marinade into Pork and onion bag and mix to coat. Lable Bag and Freeze flat.

Serve Day Directions: Thaw in Fridge. Heat 1/4 cup canola oil (you provide) in a large skillet over medium-high heat. Sauté the pork slices and onions in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch.

Serve with Rice and a salad….or maybe some kimchi

Southwestern/Latin American –

Nicole: Mexican Casserole

1 lb ground beef, cooked, drained
.5 oz taco seasoning mix (You try with 1oz. Pkg., I thought it might be too salty)
11 oz can Mexicorn whole kernel corn with red and green peppers, undrained
1 1/2 cups shredded Cheddar-Jack
1 can crescents

Prep Day Directions: cook and drain beef with taco seasoning. Add beef and can of corn undrained to plastic bag with 1 cup cheese. Add 1/2 cheese to separate bag. Put both bags into a gallon bag and freeze.

Serve Day Directions: Thaw beef and cheese bags completely. Spoon beef bag into un-greased 12×8-inch (2-quart) glass baking dish; sprinkle with 1 cup of the cheese. May want to heat in microwave for a few minutes till hot. Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on top of meat mixture. Sprinkle with remaining 1/2 cup cheese. Bake at 375°F 15 to 20 minutes. Make sure the middle is hot, may take longer as original recipe has the beef hot already.

Ashley: Taco Soup

1 lb. ground beef (browned with minced onion and drained)
1 1/2 pkg. taco seasoning
1 can tomato sauce
1 can corn, drained
1 can kidney beans, drained
2 cans diced tomatoes, undrained
2 cans water

You provide: crushed tortilla chips and shredded cheddar cheese

Prep Day Directions: Add taco seasoning to browned meat. Mix all ingredients in large pot. Freeze in gallon size ziplock bags.

Serve Day Directions: Thaw. Place in large pot. Simmer until warm. Top with shredded cheddar cheese and crushed tortilla chips.

If you would like comment on your family’s opinion on each recipe please do it below in comments. You are also welcome to comment on any changes, corrections, or additions you have made to the recipes. The feedback will be greatly helpful and appreciated from all who try these recipes. Thanks for your cooperation!

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

Friday’s Meal Swap Sept. 2012 Recipes

Posted on September 20, 2012March 27, 2013 by Northerly Nosh

Friday AM Meal Swap Menu and Recipes

Our all our recipes are to serve 6.

Seafood/Fish:

Vanessa – Caesar Flounder

Caesar Flounder

Modified Let’s Dish Recipe

Serves 6-8

9-10 Flounder filets (3lb. Bag at Sam’s Club/18-20 fillets in each bag)
3⁄4 cup (6oz.) Philadelphia Cooking Cream
3 oz. Caesar dressing
10oz. Italian seasoned bread crumbs
1 oz. shredded parmesan cheese
1 oz. Grated parmesan cheese

You Provide: aluminum foil for grilling

Prep Day: Place fish in 2 gallon freezer bag, Set aside. Place cooking cream and Caesar dressing mixture in a quart freezer bag, Set aside. Place bread crumbs and parmesan cheese in a new quart freezer bag and seal. Place fish, cream and bread crumbs bags in a 2 gallon sized freezer bag, seal, label and then freeze.

Serving Day:

For Oven: Thaw in fridge overnight or more. Preheat oven to 400°F. Spray 9X13 pan with cooking spray. Place filets into pan. Brush the filets with the cream mixture and coat with the breadcrumbs cheese mixture on both sides of the filets. Bake for 20-30 minutes or until internal temp reaches 140°F.

For Grill: Preheat grill for medium-high heat. Place one piece of fish in each piece of foil. Brush the filets with the cream mixture and coat with the breadcrumbs cheese mixture. Crimp edges of foil over and seal packets well. Place on grill and cook for 10 minutes, turn, and cook for a remaining ten. When fish no longer appears opaque remove from heat. Allow packets to stand for 5 minutes before opening.

Sarah – Honey Soy Marinated Tilapia

6 Tilapia Fillets
9 T Honey
9 T Soy Sauce
9T Balsamic Vinegar
3 Clove Garlic minced

Prep Day: Mix last four ingredients in a shallow dish, put in freezer bags and add fillets. Freeze.

Serve Day: Fully Thaw. pre-heat oven to 350 degrees. Place entire content in casserole dish and Bake for 15-20 minutes or until fish flakes

Poultry:

Ann – Savory Crescent Chicken

Serves 4

1 package (3 oz) cream cheese, softened
1 tablespoon butter, softened
2 cups cubed cooked chicken
2 tablespoons milk
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4 tablespoons bread crumbs

Prep Day: Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken and milk; mix well. Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/4 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Sprinkle with crushed croutons. Bake 20 to 25 minutes or until golden brown.

To Freeze: Allow squares to cool and freeze in freezer bag for up to 3 months.

Serve Day: Thaw squares in fridge overnight. Re-heat in oven or microwave. (Oven works better.)

Lindsay L. – Wahoo Chicken Lasagna

1 Lb. chicken breasts,boneless and cubed
2t. oil
2T. Wahoo! Chili Powder
1T. Garlic Garlic
4 oz. Monterey Jack cheese,shredded
4 oz. Sharp cheddar cheese,shredded
9(6″) corn tortillas
10 oz. can mild enchilada sauce
1/2 jar corn and black bean salsa
sour cream
green onions,sliced

Note: Garlic Garlic and Wahoo Chili seasonings are from Tastefully Simple but you could use a chili seasoning and a mix of dried garlic and dried onions in a pinch.

Prep Day: Saute chicken in oil. Add Wahoo chili seasoning and garlic garlic. Set aside. Toss cheeses together. Place 3 tortillas(cut to fit) in the bottom of a greased 8×8 pan. Layer with 1/2 chicken mixture,1/3 cheese mixture and 1/2 of the enchilada sauce. 2nd layer: 3 more tortillas cut to fit,then salsa and 1/3 of the cheese mixture Last layer: final 3 tortillas,1/2 of the enchilada sauce,1/2 of the chicken and rest of cheese. Cover with foil and freeze.

Serve Day: Bake with foil on for 35-40 minutes at 350. Remove foil and bake for an additional 10 minutes Serve with sides of sour cream and sliced green onions

Jen – Summer Marinated Chicken

6 boneless chicken breast
1/4 cup and 1 teaspoon vegetable oil ( I use Olive oil)
2 teaspoon and 3/4 teaspoon soy sauce
1 TSP and 1 1/2 teaspoons Worcestershire sauce
1 tablespoon and 1 1/2 teaspoons red wine vineagar
1 tablespoon LEMON JUICE
1 teaspoon dry mustard
1/8 teaspoon SALT
1/2 teaspoon black pepper
1/4 teaspoon finely minced fresh parsley

Prep Day: In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, red wine vinegar, and lemon juice. Stir in dry mustard, salt, pepper, and parsley. Put chicken breasts into a large freezer bag and pour in mixture. Freeze.

Serve Day: Thaw. Place in shallow casserole dish, preheat oven to 350 degrees and bake for 45 minutes, let sit for 5 minutes while juices absorb.

Beef:

Heather G. – Meatballs and Garlic Bread

24 italian meatballs, cooked
2 cups (16 oz.) spaghetti sauce
3 slices provolone cheese, halved
3 hoagie rolls, cut to remove middles
3 tbsp. oil
3 tsp. garlic, minced
salt and pepper

Prep Day: Put meatballs and sauce in large freezer bag. Cut cheese in half and small freezer bag. Split rolls in half. Brush each roll with oil and minced garlic; sprinkle with salt and pepper. Put back together, wrap in foil and place in large freezer bag. Freeze.

Serve Day: Thaw everything. Simmer meatballs and sauce to heat through. Split rolls and place, cut side up, on a rimmed baking sheet. Bake until golden, about 10 minutes. Scoop 4 meatballs on each hoagie roll half. Top with two slices of halved cheese. Place under broiler for one minute or until cheese is melted.

Megan – Beef Bourguignonne with Egg Noodles

1/3 cup all-purpose flour
2 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 pounds beef stew meat
3 bacon slices, chopped and divided
1 cup chopped onion
1 1/2 cups sliced carrot
4 garlic cloves, minced
1 cup dry red wine
2 1/4 cups less-sodium beef broth
16oz mushrooms
2 tablespoons tomato paste
2 teaspoons chopped fresh thyme
2 bay leaves
7 cups hot cooked medium egg noodles (one package)

Prep Day: Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.

Cook half of bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat procedure with remaining bacon and beef mixture. Remove beef from pan; cover and keep warm.

Add chopped onion, sliced carrot, and minced garlic to pan; sauté 5 minutes. Stir in red wine and broth, scraping pan to loosen browned bits. Add bacon, beef, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushrooms, tomato paste, chopped thyme, bay leaves, and pearl onions; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Freeze.

Serve Day: Thaw in fridge overnight. Cook Uncovered (simmer) 1 hour or until beef is tender. Discard bay leaves. Serve beef mixture over noodles.

Meatless or Your Choice:

Heather T. – Vegetable Enchiladas

Serves 8

Note: For meal swap I modified this to serve 6, and also used half flour, half corn tortillas. 2 enchiladas/person=12 total

2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)

Prep Day: Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

Lightly oil baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes. Freeze. Freeze the sauce separately. Freeze the remaining cheese separately.

Serve Day: To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil from only the top of enchiladas and place directly in pan. (you can just trim the edges so you won’t have to clean the pan) Sprinkle the cheese over the pan. Pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before eating.

Pork:

Lindsey M. – Pork Chops and Cream Corn

6 chops
6 potatoes
2 cans of corn

Prep Day: Brown pork chops on each side. Cool. Place in freezer zip lock bag with cream corn.

Serve Day: Pour thawed pork chops and corn in baking dish. Bake at 325 for 1 hour. Wrap potatoes in foil. Prick with fork. Bake along side pork chops for 1 hour.

Gretchen – Sweet and Sour Pork

2 lb cooked pork, cut into strips
1/2 cup brown sugar, packed
1 tbsp cornstach
1 cup beef or chicken broth
1/2 tsp cloves
1 bay leaf
3/4 cup frozen sour cherries or canned, pitted cherries
1 tbsp lemon juice
1/4 cupb butter/margarine

Prep Day: Place pork strips into casserole. In a saucepan combine brown sugar, cornstarch and broth, stirring until smooth without any lumps. Add cloves and bay leaf. Cook mixture over low heat, stirring until thickened. Add sour cherries, lemon juice and butter/margarine then bring to a boil. Pour mixture over pork in casserle, then bake in a preheated 350F oven for 20 minutes. Cool and freeze into serving size container(s).

Serve Day: Defrost and reheat in saucepan. Serve over rice.

- 2012 Swap Recipes, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: Sept. 2012 Menu and Recipes

Posted on September 12, 2012March 27, 2013 by Northerly Nosh

Sept. 2012 Menu and Recipes

***All our recipes serve 6***

Nicole – Orange Beef Stir Fry with Brown Rice

Sauce:
2 cup Florida’s Natural® Brand orange juice (I blended with white grape juice)
2 tbsp. soy sauce
4 tbsp. cornstarch
2 tsp. chopped ginger (used ground ginger)
2 tsp. garlic paste

Brown rice

1 lb of cut sirloin

You add vegetables and 1 tbsp of cornstarch to sauce if needed.

Prep Day Directions: Made brown rice in rice cooker, put 6 cups in quart bag (6 cups per family). Mix up sauce ingredients. Made 2 cups of sauce per family. Put 1/2 cup sauce in a quart bag with the meat. Put rest of sauce in a separate bag.

Serve Day Directions: Thaw all three bags.Heat oil in pan. Cook meat, add sauce and desired vegetables.

Note: I may not have added enough corn starch. Please add another tablespoon if desired.

Ashley – Sweet and Spicy Chicken Stir Fry with Noodles

Following recipe will make 4 meals

4 lb. boneless, skinless chicken breast
4 c. Apricot Preserves
3 Tbsp. apple cider vinegar
6 Tbsp. ginger, grated
2 Tbsp. crushed red pepper flakes
16 med. carrots cut in very thin strips
8 c. snow peas, halved diagnally lengthwise
4 c. frozen broccoli

Prep Day Directions: Mix preserves, vinegar, ginger, pepper and 1 Tbsp. water. Place mix into a snack sized or quart sized Ziploc bag labeled “Stir Fry Sauce”. Cut chicken into cubes. Put into a quart sized bag labeled “Chicken”. Place veggies into gallon sized bag and add other 2 bags and seal.

Serve Day Directions: Thaw bag in fridge. Cook Chicken in oil til no longer pink. Transfer to a plate. Add veggies to oil, tossing, about 2 minutes. Return chicken to skillet, add stir fry sauce. Cook 2-3 minutes more. Serve with cooked Lo Mein noodles, provided.

Kristine – Southwestern Slow Cooker Lasagna

Adapted from groceryshrink.com

1 lb ground beef, browned and drained
1 15oz 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 *you provide

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

Serving Day: 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 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
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

Optional: Lettuce, Sour Cream, Salsa

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 refridgerator 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 with mexican rice.

Erin – Turkey Burgers

Serves 8

2 lbs. ground turkey
2 Tbsp minced garlic
1 tsp fresh ginger (minced)
2 fresh green chiles, diced (omitted this time)
1 medium red onion, diced
1/2 cup cilantro, finely chopped
1 tsp salt
1/4 cup soy sauce
1 Tbsp black pepper
3 Tbsp paprika
1 Tbsp ground dry mustard
1 Tbsp ground cumin
1 dash Worcestershire sauce

Optional: cheese, lettuce, and/or tomatoes if your heart desires.

Prep Day Directions: Combine ingredients and form into patties. Flash freeze on a cookie sheet. Place 6 patties into labled freezer bags.

*This recipe makes 8 patties. I made 7 batches, and gave each family 6 burgers.

Serve Day Directions: Thaw burgers.

Grill: Moisten paper towel with cooking oil and lightly coat the grill rack. Grill uncovered over medium heat 8 – 10 minutes per side or until internal temp is 165.

Broil: 4 inches from heat 8 – 10 minutes per side or until internal temp is 165.

Skillet: cook over medium-high heat 5 – 6 minutes per side or until juices run clear and temp is 165.

Andi – French Dip

1 medium yellow onion
3/4 c beef broth
1/4 c soy sauce
1/2 c water
1 Tbsp Worcestershire
1 Tbsp spicy brown mustard
1 Tbsp minced garlic
3 lb chuck roast
6-8 sandwich rolls, split
6-8 slices provolone or Swiss cheese

Prep Day: Slice onion into 1/4-inch rounds, place in freezer bag. Add broth, soy sauce, water, Worcestershire, mustard, and garlic. In large freezer bag: roast, bag of au jus,
cheese. Freeze.

Serve Day: Pour onions and au jus into bottom of slow cooker. Salt and pepper both sides of roast, place on top of onions. Cook on low 6 – 7 hours until beef is fall apart tender. Transfer roast to cutting board and shred using 2 forks. Remove onions and set aside. Strain juice and remove oil that collects on top with spoon. Return roast, au jus and onions to slow cooker on “keep warm”. Heat broiler. Place split rolls on lined baking sheet and toast 1 minute or until bread begins to brown. Remove roll tops, set aside. Scoop beef onto roll bottoms and top with cheese. Return to oven until cheese is melted. Top with onions and roll tops. Serve with small bowl of au jus.

Kirsten – Italian Sausage Baked Ziti

Serving Size: 8-10

1 lb. Everett’s Ground Italian Sausage
1 medium onion
2 garlic cloves, minced
1 can diced tomatoes with juices
1 tsp. oregano
1 tsp. salt
pepper to taste
1 jar spaghetti sauce
18 oz. ziti, cooked and drained
2 tsp parmesan
2 cups shredded mozzarella

Prep Day Directions: Chop onion and put in a large pan, add garlic, salt, pepper and italian sausage. Brown until no longer pink. Add tomato, jar of sauce and oregano; simmer for 10-15 minutes stirring regularly. Cook pasta and drain. Mix all ingredients together in a large tin pan. Cover with plastic wrap and freeze. Put parmesan and mozzarella cheeses in a small freezer bag and freeze.

Serve Day Directions: Thaw overnight in the refrigerator. Take off plastic wrap and cover and bake at 350 degrees for 20-30 minutes (until hot throughout). Top with cheeses and bake an additional 5 minutes until cheeses melt.

Bridget – Savory Chicken Packets

3 cups chopped cooked chicken
1 package cream cheese
1 Tablespoon chopped chives (OR use chive flavored cream cheese!)
Pinches of shredded sharp cheddar
2 Tablespoons milk
1 Tablespoon onion powder
any additional seasonings to taste
2 (8 ounce) packages refrigerated crescent dinner rolls

**online reviews said alone, this recipe can be bland. Therefore, I heavily seasoned

You provide: 1/4 cup melted butter (or cooking spray)

**OPTIONAL**
Sauce for packets:
1 can cream of mushroom soup
1 can cream of chicken soup
a little milk
Mushrooms (sliced)
chopped green pepper and pimientos (optional)
Just heat up and pour over packets.

Prep Day Directions: Mix chicken, cream cheese, cheddar, seasonings and milk in a bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag. Put breadcrumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze. Refrigerate crescent rolls.

Serve Day Directions: Thaw chicken mixture. Preheat oven to 350°F. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about 1/4 cup of the chicken mixture into the center of each rectangle. Fold dough over the filling, and pinch the edges to seal tightly. Dip each packet in melted margarine (or spray with cooking spray) and coat with breadcrumbs. Place packets on a baking sheet. Bake for 15 minutes or until golden brown. Packets are good either hot or cold

Lisa – Italian Beef Sandwiches

Ground Beef mixture:
1 medium onion
1 pound ground beef or turkey
2 garlic clove, pressed
1/4 cup water
1 Tbsp Italian Seasoning mix
2 Tbsp red wine vinegar

1 each green and red bell pepper, sliced
1 pkt. (1 oz.) onion soup mix

6 Hoagie rolls
6 slices Provolone Cheese

Prep Day Directions: Slice and Place onions, beef and pressed garlic into a 12″ skillet. Cook over med-high heat 15-18 minutes or until beef is no longer pink. Add water, Italian Seasoning mix, red wine vinegar. And freeze in freezer bag.

Pepper Mixture: Prepare and freeze in freezer bag. 1 each green and red bell pepper, sliced 1 pkt. (1 oz.) onion soup mix

6 slices Provolone Cheese

Place Beef, Peppers and Cheese in Bag labled #1.

6 Hoagie rolls, Place in Freezer bag labeled #2.

Serve Day Directions: Thaw kit in fridge. Place peppers and onion soup mixture in 10″ skillet and bring to a simmer over medium heat until tender. Add meat to pepper mixture to reheat. Place 1 slice of Provolone Cheese into each warm hoagie rolls. Top with Heated Peppers and Meat mixture.

Share this:

Share this:

Share this: