– Seafood/Fish – Page 4

- 2014 Swap Recipes, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: December 2014 Menu & Recipes

Posted on December 11, 2014December 10, 2014 by Northerly Nosh

December 2014 Menu for Wednesday’s Meal Swap

*All recipes serve 6 unless otherwise specified. Swappers make the same dish for the whole group at home. Then they get together once a month to swap entrees. It’s such a blessing to go home with a variety of food. No longer struggle with what’s for dinner! *

Your Choice

Kellie – Girl Scout Beef Gumbo

1/4 green pepper, diced
1 onion, diced
2 lb. hamburger
1/2 cup water
3 cans condensed beef vegetable soup
1/4 lb. velveeta cheese, cubed
bag of corn chips

Prep Day Directions: Brown hamburger with onion and green pepper. Let cool and put in labeled bag (1 of 2). Add soup, water, and velveeta to bag and seal. label corn chips (2 of 2).

Serve Day Directions: Thaw bag of gumbo. Heat until hot and serve with cornchips!

Sara – Dijon Fish Cakes

36 oz. Tilapia
3/4 c. Mayonnaise
3 eggs
3 Tbsp fresh (1 Tbsp dried) dill
1 1/2 Tbsp Dijon mustard
1 1/4 c. Panko

Prep Day Directions: Heat oven to 400° F. Place the tilapia on a rimmed baking sheet and season with salt and pepper. Bake until cooked through, 10 to 12 minutes. Let cool and flake into small pieces. In a medium bowl, combine the mayonnaise, eggs, dill, and mustard. Fold in the tilapia and panko. Form the mixture into 12 cakes and chill for at least 30 minutes (or flash freeze).

Serve Day Directions: Thaw in refrigerator. Heat 2 Tbsp oil in a large nonstick skillet over medium heat. Cook the tilapia cakes until golden, 3 to 5 minutes per side. (Can also be cooked from frozen, add several minutes to cooking time).

North American/European

Katie – Chicken Parmesan Bake

4 cups of shredded, cooked chicken
1 Box Farfalle pasta
1 jar of marinara sauce
2 cups shredded mozzarella cheese
1 cup panko or whole wheat bread crumbs
1-2 tablespoons olive oil
fresh, chopped herbs (parsley, basil, oregano, etc)
salt and pepper

Prep Day Directions: Preheat oven to 350 degrees. Bake frozen chicken breasts, shred. Boil pasta. Layer the pasta in the bottom of a 9×13 baking dish then cover with chicken and marinara sauce. Next, top with cheese until all the chicken is covered. In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper. Sprinkle the seasoned breadcrumbs on top.

Serve Day Directions: Let casserole thaw in the fridge overnight. Bake in 350 degree oven for about 20-25 minutes or until golden on top and bubbling on the sides.

SouthWestern/Latin

Jenica – Chicken Tortilla Soup

8 servings

1 pound shredded, cooked chicken
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced 2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro

Prep Day Directions: Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. *I have also let this simmer on the stove for 3-4 hours and its great!

Serve Day Directions: Shred chicken. Enjoy by topping with cooked rice, sour cream, cheese, chips and of course, lime juice!

Bridget – Beef Tamale Pie

1.5lb beef
15oz can of tomatoes diced
Can of corn
Garlic
1/2 diced onion Cumin
Chili powder
1cup corn meal
Ripe olives

Prep Day Directions: Sautéed onions and garlic Brown beef and drain Add tomatoes corn mad beef mixture together add seasoning and let cool. Add to ziplock bag. 1 cup cornmeal to separate bag and label can of ripe olives and freeze beef mixture.

Serve Day Directions: Pour into baking dish Add 1 cup corn meal to 1cup cold water Boil 3cups water and add the corneal mixture to boiling water and stir until cooked add ripe olives salt and Tb butter to cornmeal mixture Mix with meat ANC bake 400 for 25 mins or until cooked

Asian/Indian

Leah – Chicken Chow Mien

1-2 lbs Chicken breast (cubed or shredded)
1 can bean sprouts
1 can water chestnuts
1 Cup celery (chopped)
1 onion (chopped)
1 medium garlic clove (crushed)
1 Cup low sodium chicken broth
1/3 Cup low sodium soy sauce
1-2 Tbsp vegetable oil
Pepper to taste
1/4 Cup cornstarch
1/3 Cup cold water Rice
Crispy chow mein noodles

Prep Day Directions: Cook chicken on stovetop or boil until cooked through Chop, combine and mix all the ingredients together (add the water and cornstarch at the very end) Mix the cold water and cornstarch together until it is smooth and all cornstarch has dissolved. Put in crock pot. Cook on low for 6-8 hours. Prepare rice.

Serve Day Directions: Thaw the night before. Put ingredients from bag #1 in crock pot to cook on low for 6-8 hours. Prepare rice. Top with chow mein noodles. Enjoy!

Italian/Mediterranean

Nicole – Sausage Peppers and Potatoes

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
1 large (about 1 pound) onion, cut into 12 wedges
2 red and/or yellow peppers, cut lengthwise into 8 pieces (used 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 – Chicken Cordon Bleu

3 large chicken breasts, filleted
1 can cream of chicken soup
1 cup milk
12 slices ham
6 slices swiss cheese
1 – 8oz. package dry stuffing
*1/4 cup butter, melted (you provide)

Prep Day Directions: Combine chicken, milk, and soup in freezer bag and freeze. Put ham and cheese slices in small bag and freeze. Bag stuffing separately and do not freeze.

Serve Day Directions: Thaw both bags. Pour a little of the soup mix just to coat the bottom of your slow cooker. Layer chicken breasts over the sauce. Cover breasts with two slices of ham and one slice of cheese. Pour the remaining soup over the chicken. Sprinkle the stuffing over the top and drizzle butter over the stuffing. Cover, and cook on low for 4 to 6 hours.

- 2014 Swap Recipes, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: May 2014 Recipes for Friday’s Group

Posted on May 22, 2014May 27, 2014 by Northerly Nosh

May 2014 Recipes for Friday’s Group…

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

Hobo Dinner – Vanessa

Canadian steak seasoning
Italian seasoning
Red pepper flakes
3/4 lb. raw lean ground beef, crumbled in bite sized chunks
1 bag potatoes O’Brien include onions and peppers
1/2 bag frozen carrots
1/2 whole green beans
1T. minced garlic
12 pads of butter

Prep Day: Dump the potatoes, green beans, carrots, garlic into a 9×13 pan. Sprinkle over top the red pepper flakes and italian seasoning to your liking. Mix it up and level it out. Put the pads of butter over the veggies. Place raw crumbled ground beef over everything and then sprinkle it all with steak seasoning to your liking.

Serve Day: Thaw. Bake 45 min. to 1 hour. Crispy yet tender and juicy.

No Boil Three Cheese Manicotti – Kari

Filling:
24 oz Cottage Cheese
2 cups mozzarella cheese
1 1/2 tsp Italian Seasoning
1/4 tsp salt
1/4 tsp pepper

Remaining ingredients:
1 pkg 8oz manicotti shells
1/2 cup mozzarella cheese jar or can of marinara (or use homemade)

Prep Day Directions: Combine filling ingredients and gently knead until mixed. Fill ziploc bag with cheese mixutre and cut a small corner off the bag. Spread 1/4 cup sauce in each pan (2-8×8 or 1-9×13). I used 1/4 cup sauce with 1/4 cup of water to fill a 9×13. Pipe manicotti shells and place them in the pan on top of sauce. Pour remaining sauce on top. Top with remaining shredded cheese.

Serve Day Directions: Thaw 24 hours. Bake covered at 375° for one hour until shells are tender. Let stand 10 minutes before serving.

Chicken Enchiladas with Salsa Verde Sauce – Meghan

1lb ground beef
1 pkt taco seasoning
4 oz diced green chilies (canned)
12 tortillas
2 cups shredded mozzarella cheese
1 largest size can green enchilada sauce

Prep Day Directions: *Put 1 cup enchilada sauce in bottom of 8*10 or 9*13 pan *Brown beef. Add taco seasoning and chilies. Cook per seasoning directions *Put ~1/4 cup meat and ~1Tbsp cheese in tortilla. Roll. Place on one end of pan. Repeat with rest of meat mixture. Place side by side in pan. *When all filled, pour rest of enchilada sauce over the top. Sprinkle with remaining cheese. Cover and freeze.

Serve Day Directions: Thaw. Cook at 350, covered ~30 min or until sauce is bubbling.

Rosemary Shrimp Scampi and Couscous – Gretchen

6 tablespoons fresh lemon juice
8 tablespoons olive oil
2 teaspoon salt
½ teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
2 (6-inch) rosemary sprig, finely chopped and stems discarded
40 large shrimp, peeled and deveined (about 1 pound)
1 cup couscous

Prep Day Directions: Combine first 7 ingredients in a zip-top plastic bag. Add shrimp to bag; seal and shake to coat. Freeze.

Add’l Prep Day Directions: Measure 1 cup of couscous. Put in ziplock bag and freeze.

Serve Day Directions: Thaw by running under warm water. Cook shrimp in a skillet until heated through (shrimp is pre-cooked, so just needs to be warmed). Serve over couscous. To prepare couscous: In a medium saucepan, heat 1 cup of water to a boil (with salt and/or butter as desired), Add couscous, stirring quickly. Remove from heat and cover. Let stand 4-5 minutes. Fluff with a fork before serving.

**This shrimp turned out to be tasty, but much spicier than I anticipated. If serving to kids, you may want to separate the shrimp from the marinade before cooking. Shrimp could also be wiped or rinsed before cooking to remove more spice. **

- 2014 Swap Recipes, - Meatless, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: April ’14 Recipes for Friday’s Group

Posted on April 24, 2014April 24, 2014 by Northerly Nosh

April ’14 Menu for Friday’s Group

SEAFOOD/FISH

Lindsay – Bacon Wrapped Salmon with Maple Mustard Sauce

16oz. Salmon steak (cut into 2 fillets)
Salt
6 strips of bacon
3T. Grade B maple syrup
1T. Whole grain mustard
1/2 of a lemon, zested

Prep Day: Remove skin from fillet. Sprinkle salt on both sides. Tightly wrap each fillet with 3 strips of bacon. Insert toothpicks from both sides to secure bacon in place.

For Glaze: Stir maple syrup, mustard, lemon zest together.

Serve Day: Thaw. Heat your grill until hot or broiler. Place on grill or broiler pan. If using broiler place under broiler flame. Leave till bacon is crisp. Drizzle the glaze on top and then flip over. Baste the other side with glaze. Continue grilling/broiling until your thermometer reads 135F.

PORK
Kari – Boneless Ribs Country Style

2-3 lbs boneless pork country-style ribs
1/2 large onioin, chopped
3 cloves garlic, minced
1/4 cup brown sugar
1/2 cup apple sauce
1 1/2 cups barbecue sauce salt and pepper

Prep Day Directions: Lightly salt and pepper pork and place in freezer safe bag. Mix together all other ingredients. Add all to the bag . Label and freeze.

Serve Day Directions:To cook, thaw freezer bag, then add to slow cooker. Cook on low for 5-6 hours.

Gretchen Pineapple Pork Chops

4 center cut pork chops  1/4 Cup soy sauce  1/4 Cup maple syrup  1 Tablespoon sesame seeds  1 Tablespoon sesame oil  Coarse sea salt and pepper to taste Sauce  1/4 Cup maple syrup  1/4 Cup balsamic vinegar  Pineapple, cut into small chunks

Prep Day Directions: Prop open a one gallon freezer bag. Add soy sauce, maple syrup, sesame seeds, and sesame oil to the freezer bag. Mix the marinade together by working the outside of the freezer bag with your hand. Salt and pepper the pork chops. Add the pork chops to the bag, and turn to coat. Squeeze excess air out of the bag, seal, and label the bag with a Sharpie. Lie bag flat in freezer. Freeze.

Measure and mix sauce ingredients in a ziplock bag and freeze.

Serve Day Directions: Thaw. Heat grill to Medium Hot. Place the marinated pork chops on the grill once it has preheated. You can discard the rest of the marinade. Grill the pork chops until done, around 6 minutes per side. While the pork chops are grilling, add maple syrup, balsamic vinegar, and fresh pineapple to a medium saucepan. Cook over medium heat for 5-6 minutes, until pineapple starts to break down and create its own syrup goodness! Serve the pork chops hot with pineapple on top.

BEEF
Meghan – Wasabied Steak

1 lbs. strop steak
1/2 tsp. Minced ginger
1/2 tsp garlic powder
1/2 tsp. ground pepper
8 oz egg noodles
4 tsp. olive oil sprinkle
garlic powder sprinkle
minced ginger
4 tsp. rice vinegar
2 tsp. wasabi powder
2 Tbsp water
2 Tbsp soy sauce
1 tsp white sesame seeds
1 tsp black sesame seeds

Prep Day Directions: sprinkle ginger, garlic and pepper on steak. freeze.

Note: I used ground ginger.

Serve Day Directions: Thaw steak. Bring water to a boil for noodles (I have also done it with rice). cook steak over medium-high heat until done way you like ( I recommend med. rare, 4-5 min/side, depending on thickness). remove from pan and let rest while cook noodles/rice according to pkg. directions Drain then toss with olive oil, and sprinkle of garlic and ginger. Add the rice vinegar to coat. Mix the wasabi powder with water, stir to blend then mix with soy sauce and sesame seeds. Slice steak into bite size pieces and add to the noodles. Drizzle with the wasabi-soy mix and toss again to combine and blend *be careful with the rice vinegar if you make rice. Not sure what the equivalent amount of rice is for 8oz of noodles. Not good to go over-board on the vinegar.

Vanessa – Hobo Dinners

NOTES: Lindsay’s recipe vote will come after she gets back from vacation.

Our next swap is 5/16 at 11:30am out front Vanessa’s house. There are 4 of us swapping.

Please submit May recipes to the blog on the Monday before swap.

May Swap Categories
Seafood/Fish – Gretchen
Meatless or Your Choice – Kari
Beef – Vanessa
Poultry – Meghan

We will break for June – August.

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