– Red Meat – Page 7 – Northerly Nosh

- 2015 Swap Recipes, - Meatless, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: April 2015 Menu & Recipes

Posted on April 10, 2015April 11, 2015 by Northerly Nosh

April 2015 Meal Swap Menu

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

Your Choice:

Katie k – bacon quiche

1 1/2 C. shredded cheddar cheese
6 strips bacon, cooked and crumbled
1/4 C. mushrooms, finely chopped
1 1/2 T. green onions, sliced
3 eggs, slightly beaten
1 1/4 C. half and half
salt and pepper to taste
Dash of Nutmeg
1 9-inch unbaked pastry shell

Prep Day Directions: Combine all ingredients but the last together, and place in unbaked pastry shell. Bake at 375 degrees for 30-35 minutes.

Serve Day Directions: Thaw completely. To reheat, bake quiche at 350-375 degrees for approximately 20-30 minutes or until heated through.

Kirsten – burgers

1 1/2 lb. lean ground beef
small sweet onion (sauteed)
1/3 c chopped cilantro
Worcestershire
minced garlic
1 tsp ground chipotle peppers (smoky taste)
1 T Montreal Steak Seasoning
American cheese

Prep Day: Mix burger ingredients. Make patties. Freeze cheese & burger patties.

Serve Day: Thaw and grill!

American/European:

Bridget – Beef Sandwiches

1 (3lb) beef chuck roast
4 clove garlic
1 (16 oz.) jar pepperoncini or banana peppers
Provolone Cheese

Prep Day Directions: Make small cuts in roast and insert garlic slices. Place roast and entire jar (including juice) of pepperoncini’s in a freezer bag.

Serve Day Directions: Thaw. Put in crockpot and cook on low for 8 hours. Shred beef and put on buns with cheese.

Jenica – sweet & sour meatballs

4 ⅔ ounces Meatballs, Frozen
½ cups chunk Bell Pepper, Green
½ cups chunk Bell Pepper, Red
⅜ cups chunk Onion
⅔ cups drain Chunks Pineapple, Canned
⅓ cups Sweet & Sour Sauce
Freezer Containers
1 Gallon Freezer Bag
Skewers

Prep Day Directions: On skewers, alternate meatballs, peppers, onions, and pineapple. Coat with sweet and sour sauce. Grill or broil until all sides are lightly caramelized. Serve with additional sauce, if desired.

Freezing Directions: Why would I want to freeze this? On skewers, alternate meatballs, peppers, onions, and pineapple. When threading skewers, place the last chunk on the sharp tip of the skewer so it doesn’t poke through the freezer bag. Place kebabs in freezer bag(s). Pour sweet and sour sauce over all and gently shake to coat. Seal, label, and freeze.

Serve Day Directions: Remove from sauce and grill over medium heat for 1 minute, then turn them over and grill 1 more minute while brushing the leftover sweet & sour sauce over the skewers generously all over. Turn down heat and grill one more minute on each side or until they are lightly caramelized.

SW/Latin:

Leah – cilantro lime chicken

4-6 chicken breasts
3 Tbs olive oil
2 limes, juiced
2 cups cilantro
1 large bag of frozen corn (or two smaller bags)
4 minced garlic cloves
1 finely chopped red onion
2 cans of black beans, rinsed
2 tsp cumin or chipotle powder
salt/pepper to taste

Prep Day Directions: Mix the ingredients together (olive oil, cilantro, lime juice, corn, cloves of garlic, black beans, red onion, cumin or chipotle powder and salt-n-pepper to taste) then put mixture and chicken breasts into crockpot OR cook it all on the stove top.

Serve Day Directions: Thaw chicken and cilantro lime mixture. You can cook it all on low for 8 hours in crockpot OR you can prepare it all on the stovetop.

Kelsey – beef potato burrito

Recipe to come!

Asian/Indian:

Nicole – curry crockpot chicken

2 lbs chicken breast
1-1/4 teaspoons salt
1 can (13.66 ounces) light coconut milk (cream given instead, add half and water down with same amount of water and save half of the cream in another container refrigerated for smoothies, coffee or another recipe, use within a few days or just use the whole can)

1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper (you provide)
3 green onions, sliced, divided
2 tablespoons cornstarch (you provide)
2 tablespoons cold water (you provide)
1 to 2 tablespoons lime juice
3 cups cooked rice

Prep Day Directions: Bag chicken with all the spices, onions, and lemon juice. Keep can of coconut milk separate.

Serve Day Directions: Directions after chicken is thawed. Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker.

Optional step, Combine the coconut milk, curry, turmeric, cayenne and onions; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.

Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Serve chicken with rice and sauce. Add extra onions and lime juice to taste.

Ashley – teriyaki chicken thighs

1-2 pounds boneless skinless chicken thighs
1 cup soy sauce
1 cup water
3/4 cup white sugar
1/4 cup Worcestershire sauce
3 tablespoons distilled white vinegar
3 tablespoons vegetable oil
1/3 cup dried onion flakes
2 teaspoons garlic powder
1 teaspoon grated fresh ginger

Prep Day Directions: Put all ingredients into freezer bag, mix, freeze.

Serve Day Directions: Thaw bag completely. Grill, bake at 350 for 45 minutes, or crock pot on low for 6 hours. Reserve excess marinade to drizzle over chicken and rice (not provided).

Italian/Mediterranean:

Kellie –
1 and 1/2 (24 ounces) packages of gnocchi
1 (8 ounce) package fresh basil pesto (in the refridgerated section of the grocery)
1 cup cream (you can also use half and half or milk)

You provide:
Parmesan cheese
Salt
Pepper

Prep Day Directions: Bag Gnocchi separately from pesto and cream bag. Label and freeze.

Serve Day Directions: Fill a saucepan with water and bring to a boil. Add lots of salt to the boiling water to help flavor the gnocchi. While the water is heating, get a sauce pan and whisk together the pesto and cream bag with salt and pepper to taste over medium heat. Bring the sauce to a low boil and be sure to stir frequently. Turn down the heat to a low simmer. Once your water pot is at a full boil, gently add in the gnocchi to the boiling water and cook for 3-4 minutes. The gnocchi will float to the top when they are done. Drain. Add the gnocchi to the pesto cream sauce. Stir to combine. Top with parmesan cheese that you provide. Enjoy!

Sara –  Pepperoni Neopolitan Pizza

Serving Size: 6 or two pizzas

Dough:
5 1/3 c. (680 g) unbleached bread flour
1 Tbsp coarse kosher salt
1 tsp (3 g) instant yeast
2 Tbsp sugar or 1 1/2 Tbsp honey
2 c plus 2 Tbsp (482 g) water, room temp
2 Tbsp olive oil

Toppings:
1 bag of cheese
1 bag of pepperoni
frozen mixed peppers
1 jar of pizza sauce

Prep Day Directions: Put in a freezer bag cheese and pepperoni. Freeze. Combine all ingredients in a mixing bowl. Using paddle attachment of mixer, mix on low for 1 minute. Dough should be coarse and sticky. Let rest 5 minutes to hydrate flour. Switch to dough hook. Mix on med-low for 2-3 minutes. Dough will be between tacky and sticky. Use a bowl scraper to transfer to work surface covered with olive oil. Stretch and fold dough several times. Divide into two pieces and place in a separate quart size freezer bag misted with spray oil. Refrigerate overnight or up to 4 days in fridge or freeze for several months

Serve Day Directions: Let dough thaw overnight in fridge. About 90 minutes before baking, take dough out of fridge. (Can cut this short, but dough will be harder to work with until it is room temp). Preheat oven to 450 degrees. Put about 1 c. flour (not provided) in a bowl. Dust work surface with flour and put pizza dough in flour to coat (THIS IS A VERY WET DOUGH – SO FLOUR IS IMPORTANT). Roll out dough. Put on pizza pan and top as desired. Bake for 15-20 min – depending on how thick you like your crust/how many toppings you have on it.

- 2015 Swap Recipes, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: March 2015 Menu & Recipes

Posted on March 15, 2015March 15, 2015 by Northerly Nosh

March Menu

All recipes serve six unless otherwise specified.

Your Choice

Bridget – apricot glazed pork roast

2 cups chicken broth
1cup apricot preserves
2 cups chopped onions
2T Dijon mustard
2T soy sauce
3lb pork roast

Prep Day Directions: Mix all together por over pork and freeze in bag.

Serve Day Directions: Thaw, and cook in slow cooker low 6hrs.

Jenica – Blue Cheese Walnut Pork Chops

6 boneless pork chops salt/pepper/seasoning of your choice

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 Directions: To prepare meat – Rub seasoning on both sides of porkchops. Place meat flat in bag and freeze. To prepare butter – Use butter at room temp, add ingredients to butter, mix well. Place butter mixture in bag and freeze flat.

Serve Day Directions: Thaw meat. Thaw butter to room temp. Bake pork chops at 350 for 20-30 minutes 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. Gauge your cooking temperatures and time so not to dry out pork.

American /European

Leah – beef stroganoff

1 lb. ground beef
1/2 teaspoon garlic powder
pinch of salt & pepper
1 can Cream of Mushroom soup
1 Cup milk
2 tablespoons butter
1/2 block of velveeta cheese cubed
4 ounces cream cheese
10 ounces bowtie pasta

Prep Day Directions: Cook bowtie pasta. Brown ground beef and season with salt, pepper & garlic powder. Drain grease and add to crockpot. Stir in can of cream of mushroom soup, cup of milk and 2 tbs of butter. Mix until smooth. Then add 1/2 block of cubed velveeta to crock pot. Simmer on low for 6-8 hours. You can add more milk if too thick. Before serving, mix in cream cheese and cooked bowtie pasta.

Serve Day Directions: Thaw and place into crock pot. Cook on low for 6-8 hours. Add cooked bowtie pasta and ENJOY!

Kelsey – Bavarian Hotdish

8-10 brats cut to 1 inch pieces
1 can of cream of mushroom soup
1/2 cup mayonnaise
2 cups drained sauerkraut
4 cups diced & boiled potatoes

** Optional: 1 cup of soft bread crumbs and 1/4 cup melted butter

Prep Day Directions: Grill the brats. Mix soup, mayo and sauerkraut, and cut brats in bowl. Once mixed and to bag and freeze.

Serve Day Directions: Puncture potatoes and microwave for approx 7-10 minutes or until soft. Dice potatoes and layer on the bottom of a casserole dish. Thaw mixture and pour over diced potatoes.

**Optional: top with bread crumbs and warm butter.

Bake at 350 for 45 minutes.

Southwestern/Latin

Nicole – crockpot fajitas

1 medium red bell pepper
1 medium yellow bell pepper
1 medium green bell pepper
1 medium onion
1 packet taco or fajita seasoning
1.5 pound boneless skinless chicken breasts
½ cup chicken broth
tortillas
toppings (cheese, sour cream, guacamole, salsa)-you provide

Prep Day Directions: Bag chicken, broth, peppers and onions in a bag and freeze.
Have tortillas and seasoning mix separate.

Serve Day Directions: Thaw chicken bag. Add to bottom of Crockpot with peppers and onions on the bottom.Sprinkle taco or fajita seasoning packet over bell peppers and onions in Crockpot. Add chicken breasts and chicken broth. Cook on low for 6-8 hours, or on high for 3-4 hours. Remove chicken from the Crockpot and let cool slightly. Use two forks to shred the chicken. Add shredded chicken back to Crockpot and mix with peppers and onions. Serve over tortillas with your choice of toppings ( like cheese, salsa, guacamole, sour cream, fresh cilantro).

Ashley – Taco pizza

1 lb hamburger
taco seasoning
1/2 cup salsa
1 can refried beans
1 can diced tomatoes
2 cups shredded cheese

Optional (you provide): shredded lettuce, sour cream, crushed tortilla chips.

Prep Day: Brown beef, drain. Add taco seasoning and simmer, then add salsa. Bag and freeze. Bag cheese separately. Label beans, tomatoes, and pizza crust.

Serve Day: Thaw all bags completely. Follow directions on pizza crust label, pre bake. Spread beans over crust, top with beef and salsa mixture. Add tomatoes and cheese. Bake at 350 for 10-12 minutes, until cheese is melted. If desired, top with crushed tortilla chips, shredded lettuce, and serve with sour cream.

Asian/Indian

Kellie – Asian meatballs

1lb lean (at least 80%) ground beef
1/2 cup finely chopped water chestnuts
1/3 cup Progresso™ plain bread crumbs
1/4 cup sliced green onions
1/4 cup milk
1 egg, slightly beaten
1 tablespoon soy sauce
1/2 teaspoon garlic salt

Sauce:
1/2 cup barbecue sauce
1/4 cup plum sauce
2 tablespoons hoisin sauce

Prep Day Directions: Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix meatball ingredients. Shape into about 36 (1-inch) meatballs. Place in pan. Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center.

Serve Day Directions: Thaw, re-heat. Pour sauce over meat balls and serve! Be careful not to over heat because the balls can dry out.

Sara – Thai chicken wrap

3 chicken breasts, halved the long way

Marinade:
3 Tbsp rice wine vinegar
3/4 c. Soy sauce
Juice of 2 limes
3 tsp sesame oil
3 tsp hot chili oil (I omitted)
3 Tbsp minced fresh ginger
6 Tbsp brown sugar
Bottled Asian Peanut Sauce
6 Tortillas

Prep Day Directions: Put marinade ingredients in bag with chicken breasts. Bag Asian peanut sauce and tortillas.

Serve Day Directions: Thaw chicken. Cook breasts and sauce in saucepan over medium heat until chicken is cooked through. Dice up chicken (if desired or serve whole) and put in tortilla wraps. Top with optional ingredients (cilantro, cucumber, spinach, shredded carrot, etc) and drizzle with peanut sauce.

Italian/Mediterranean

Katie k – Greek turkey burger

Patties:
1 lb ground turkey
1 egg, lightly beaten
1/2 cup breadcrumbs
1/4 cup finely chopped red onion
1/4 cup chopped spinach
1/4 cup chopped roasted red pepper
1 clove garlic, minced
2 tbsp fresh dill, chopped
1 tsp dried oregano, crumbled
1/2 tsp each salt and pepper
1/4 cup crumbled feta cheese

Tzatziki Sauce:

1 Tablespoon Your Inspiration At Home Tzatziki Dip Mix and 7 oz. greek yogurt

Prep Day Directions: In a large mixing bowl, combine turkey, egg and breadcrumbs. Mix until mostly incorporated, then add the remaining patty ingredients and gently mix until thoroughly combined. Shape the mixture into six equal-sized patties, each about 3/4″ thick.

Serve Day Directions: Patties – Pan-fry the patties with olive oil over medium-high heat in a large non-stick skillet, cooking for about 10 minutes and turning over only once halfway through the cooking time.

Tzatziki Sauce – Combine Tzatziki dip mix with yogurt. Make 30 minutes in advance to allow flavors to develop.

Kirsten – Zuppa Toscana

1 lb Ground Italian Sausage
2 cloves minced garlic
1 yellow onion, diced
2 14 oz cans chicken stock
4 c water
1 c heavy whipping cream
1/4 c real bacon pieces
2 large potatoes, halfed and sliced
2 c chopped kale

Prep Day: Brown sausage with diced garlic and onion, add salt and pepper to taste. Combine potatoes, chicken stock and water and simmer until potatoes cook (about 15 min). Add bacon, kale and cream and simmer another 10-15 minutes. Let cool and pour into ziplock bags (I double up).

Serve Day: Thaw and warm in a large stock pot. Serve with crusty bread!

- 2015 Swap Recipes, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: February 2015 Menu and Recipes

Posted on February 12, 2015February 16, 2015 by Northerly Nosh

February 2015 Menu and Recipes

All recipes serve six unless otherwise specified

Your Choice
Leah: cranberry pork chops

4 to 6 pork chops
Salt and pepper
1 tablespoon fresh thyme or 1 teaspoon dried thyme
2 tablespoons olive oil (not included)
1 to 1 ½ cups chicken stock (I gave you 1.5 cups)
1 tablespoon Dijon mustard
1 can (14 ounces) whole berry cranberry sauce

Prep Day: Season both sides of the pork chops with some salt and pepper and the thyme. Heat the oil in a large, heavy skillet over medium heat. Place the pork chops in the skillet and cook for 5-8 minutes on each side or until the internal temperature of the pork reaches 145°F. Remove the pork chops from the pan and keep warm on a plate covered with foil.

Add chicken stock to skillet you cooked the chops in. Bring to a boil, scraping up any brown bits in the bottom of the pan. Whisk in cranberry sauce and mustard and cook a few minutes. If sauce gets too thick add more chicken stock. Place any juices from the plate the pork chops were on back into the skillet. Serve the pork chops with the cranberry/mustard sauce on top.

Serve Day: Thaw cranberry/mustard sauce, pork chops and chicken stock.

2 Tablespoons of olive oil to heat pork chops (5-8 mins each side or to 145˚F)

Remove the pork chops from the pan and keep warm on a plate covered with foil.

Add chicken stock to skillet you cooked the chops in. Bring to a boil, scraping up any brown bits in the bottom of the pan. Whisk in cranberry/mustard sauce and cook a few minutes. If sauce gets too thick add more chicken stock. Place any juices from the plate the pork chops were on back into the skillet. Serve the pork chops with the cranberry/mustard sauce on top.

Kelsey: calzones

Recipe to come…

America/European
Nicole: slow cooker cola pot roast

2-3 lb boneless beef chuck pot roast
cooking spray
2 (16 oz pkgs) frozen stew vegetables ( I cut up celery and carrots and gave whole potatoes)
1 12 oz can cola
1/2 of a 2 oz pkg onion soup mix (1 envelope)
2 tbsp quickcooking tapioca or flour

Prep Day Directions: Put cola, onion soup and potatoes in a bag. Put carrots and celery in a quart bag and freeze. Have butcher put meat in freezer paper and freeze.

Serve Day Directions: Thaw frozen meat and veggies. Optional step-Trim fat from meat, lightly coat a large skillet with cooking spray. Heat over medium heat. Brown meat on all sides in skillet. Optional step to maximize brown notes in meat. Spray slow cooker with cooking spray. Place meat in a 4 1/2 to 5 quart slow cooker. Top with frozen vegetables. Cut potatoes into smaller pieces before putting in slow cooker. In a small bowl, stir together cola, soup mix, and tapioca. Pour over meat and vegetables. Cover and cook on low setting for 7-8 hours or on high setting for 3 1/2 to 4 hours.

Ashley: apple BBQ pork tenderloin

Recipe to come…

SW/Latin American
Kellie: Rio Rancho taco meat

1 onion, diced
1 and 1/2 lbs ground beef
1 cup mild or medium salsa
1 package taco seasoning
1 and 1/2 tsp brown sugar
1 (4 oz) can of diced green chilies
1 tsp garlic powder or 2 fresh cloves, minced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
1/4 cup water
2 cups shredded cheese
6 tortillas

Prep Day Directions: Brown onion, beef, and garlic until no longer pink. Drain. Add salsa, taco seasoning, brown sugar, green chilies, salt, pepper, and red pepper flakes to meat and combine well. Add water. cool and bag. Label (1/2) Bag tortillas and cheese (2/2).

Serve Day Directions: Thaw and reheat. Serve with your favorite toppings.

Sarah: Cuban sandwiches

6 ciabatta or flat rolls
6 slices deli ham
6 slices Swiss cheese
3 c. roasted, shredded pork
Dijon mustard
6 flat sliced pickles

Prep Day Directions: Spread mustard on bottom of buns. Layer ham, cheese and shredded pork on each sandwich. Wrap tightly in tin foil. Freeze. Bag pickles (DO NOT Freeze).

Serve Day Directions: Thaw sandwiches. Unwrap from foil. Put pickle on each sandwich. Heat in a panini grill (or George Foreman) or in med hot skillet. If using skillet, weigh down the sandwiches with something heavy (another skillet with soup cans?). Cook until warmed through and toasty. Alternatively, could put on sheet pan in a 375 oven with weighted cookie sheet on top until warmed through.

Asian/Indian
Katie K: Thai peanut chicken with pineapple

1/2 C. Peanut Butter
4 Tbs. Soy Sauce
4 Tbs. Lime Juice
2 tsp. Garlic Chili Hot Sauce
14.5 oz Chicen Broth
8oz Can Pineapple
4 Boneless Skinless Chicken Breasts
16 oz. Thin Spaghetti
12 oz Frozen Snap Peas

Prep Day Directions: Combine peanut butter, lime juice, soy sauce, garlic chili sauce, and chicken broth. Add pineapple and chicken breasts. Freeze

Serve Day Directions: Thaw chicken/sauce in fridge over night. Cook in crockpot on low for 6 to 8 hours. Prepare snap peas and spaghetti according to package directions. Shred chicken and serve over snap peas and spaghetti.

Kirsten: chicken Tikka Masala

Recipe to come…

Italian/Mediterranean
Jenica: chicken piccata

3 large skinless, boneless chicken breast halves – cut into 1/2-inch medallions
salt and pepper to taste
1/2 cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
1/2 lemon, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley

Prep Day Directions: Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Freeze.

Serve Day Directions: Defrost meal. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.on the surface of the pan Arange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Bridget: macaroni with Ham

8oz elbow noodles
8oz shredded cheddar
16oz cottage cheese
1/3 lb ham
1/4 cup onion
Egg
8oz sour cream
1/4 t salt
1/4 t pepper

Prep Day Directions: Cook noodles add all ingredients to freezer bag and freeze

Serve Day Directions: Thaw put in pan and cook 40-50 mins @ 350 Can add peas and breadcrumbs to the top if you want.

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