– Seafood/Fish – Page 9

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

Meal Swap: Wednesday’s Menu and Recipes for May 2013

Posted on May 9, 2013May 8, 2013 by Northerly Nosh

Your Choice:

Nicole – Creamy Lemon Shrimp Pasta

1 box penne pasta, uncooked
1 lb. cooked medium shrimp
1 cup chicken broth
1 pkg. Cream Cheese, cubed
3 tsp lemon zest
2 Tbsp. juice from
1 lemon
1/4 cup Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese
2 Tbsp. chopped fresh parsley
salt and pepper to taste (you add)
Lemon wedges (optional you add)

Prep Day Directions: Heat broth in large skillet on medium heat. Add cream cheese, zest and juice; cook and stir 3 to 4 min. or until cream cheese is melted. Cream cheese will take longer if making a large batch to dissolve. Add Parmesan; mix well. Once the cream mixture is cool pour into seal-able bag. Add mozzarella and parsley to another bag. Combine shrimp, cream bag and mozzarella bag into a larger freezer bag.

Serve Day Directions: Completely thaw entire packet in refrigerator. Cook noodles separately. Warm Sauce in large Skillet or Dutch oven. Add Shrimp and cook approximately 3-5 minutes until Shrimp is warm. Add noodles and toss entire mixture. Sprinkle each serving with mozzarella and Parsley. May want to add lemon wedges.

Ashley – Roast Sticky Chicken

1 whole chicken (4 pounds)
2 tsp salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp garlic powder
1 onion, quartered

Prep Day Directions: Mix together all spices in small bowl. Rinse chicken cavity and pat dry with paper towel. Rub each chicken inside out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in ziploc freezer bag and refrigerate at least 4-6 hours or freeze.

Serve Day Directions: Thaw chicken. Place chicken in a roasting pan and bake uncovered at 250 degrees for 5 hours or until a minimum internal temperature of 180 degrees. Let the chicken stand 10 minutes before carving.

North American/European:

Kristine – Saucy Chicken Thighs

10 boneless skinless chiken thighs
1/2 teaspoon salt (you provide)
1/4 teaspoon pepper (you provide)
1-1/2 cups bbq sauce
1/2 cup honey
2 teaspoons mustard
2 teaspoons Worcestershire sauce

Prep Day Directions: Put the chicken thighs in a bag and seal. In a small bowl, combine the barbecue sauce, honey, mustard, and Worcestershire sauce. Once mixed, put in a separate bag and freeze.

Serve Day Directions: Thaw chicken thighs and sauce. Sprinkle chicken with salt and pepper. Place on a broiler pan. Broil 4-5 inches from the heat for 3-4 minutes on each side or until lightly browned. Transfer to a slow cooker. Pour sauce over chicken; stir to coat. Cover and cook on low for 4-5 hours or until chicken is tender. The chicken can also be baked in a 350 oven for 20 minutes.

Kellie – Ranch House Parmesan Pork Chops

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

Prep Day Directions: Place 6 chops, seasoning packet and soup in a ziplock bag and freeze.

Serve Day Directions: Thaw and place all ingredients in bag in crock pot and heat on high for 4 hours or low for 6 hours. Enjoy!

Italian/Mediterranean:

Erin – Spaghetti with Cheese-stuffed Bacon Meatballs

8 to 10 slices smoked bacon
1 lb. ground beef
1 Tbsp Worcestershire sauce
1 pkg onion soup mix
1/2 cup panko bread crumbs
1/2 tsp black pepper
1 Tbsp beef stock
string cheese, cut into bite size cubes
spaghetti noodles
marinara sauce

Prep Day Directions: Bake bacon for 8 to 10 minutes at 400 degrees, then chop Cut cheese sticks into bite size pieces. In a large bowl, mix together the beef, worcestershire, onion soup mix, bread crumbs, black pepper, beef stock, and chopped bacon. Form portions around cheese pieces to make into meatballs. Place in labeled freezer bags. Label jars of marinara sauce and spaghetti packages.

Serve Day Directions: Thaw meatballs. Preheat oven to 400 degrees Arrange meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes. Make spaghetti according to package directions. Heat marinara on stovetop.

Emily – Greek Meatballs with Mint

Recipe to Come….

Asian/Indian:

Heather – Korean BBQ Strip Steak

2 pounds top sirloin steak
1/4 c. sugar
1/2 c. soy sauce
1/4 c. oil
1 Tbsp. sesame seeds
1/2 c. chopped green onions
1 1/3 tsp. garlic powder
1 tsp. black pepper

Prep Day Directions: Slice beef against grain in 1/4 to 1/2 inch slices, 2-3 inches long. Combine all marinade ingredients. Put beef and marinade together in bag. Freeze.

Serve Day Directions: Thaw marinade and steak in bag. Grill, broil or fry strip steak to desired degree of doneness. Enjoy!

Southwestern/Latin American:

Bridget – Santa Fe Chicken

5 breast, cut into strips
1/4 cup Braag amino acid
1/2 cup lime juice
1T honey
1T olive oil
1T coriander
1T cumin
1 1/2T chile powder
1t cilantro
3T garlic
11/2cup rice
Bag of Veggies

Prep Day Directions: Add all ingredients to ziplock freezer bag and freeze.

Serve Day Directions: Place on baking sheet at 350 until juices run clear.

BBQ/Grilling:

Kirsten – Southwestern Hamburgers

Patties:
1 1/2 lb ground beef
1/2 lb chorizo
1 T cumin
1 t chili powder
1/2 t garlic salt
1 t salt
1/4 t pepper
2 T chunky salsa

6 slices pepper jack cheese

Corn relish:
10 oz can Ro-Tel (cilantro lime)
5 oz (1/2 can) Southwestern corn
4 oz (1/2 can) diced green chilis
Splash lime juice

Prep Day Directions: Combine all relish ingredients, mix and bag. Freeze. Mix ground beef and chorizo well, add all other ingredients and combine thoroughly. Form meat into six patties. Bag and freeze.

Serve Day Directions: While frozen take cheese and relish out of the bag and thaw all 3 separately. Grill patties and top with pepper jack cheese. Add a spoonful of corn relish (serve cold).

Lisa – Jerk Pork Tenderloin

1 (2 1/2 lb) pork tenderloin

Jerk Spice Paste:
1/2 cup finely chopped onion
1/3 cup finely chopped scallion ( 4 to 6 scallions)
1 1/2 tablespoon dried Thyme
4 garlic cloves, finely chopped
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 -3 scotch bonnet peppers or 1 -3 habanero pepper, seeded and minced, depending on taste (I omitted due to popular vote)
1 tablespoon finely chopped
fresh ginger
2 teaspoons ground coriander
2 teaspoons fresh ground black pepper
1 teaspoon ground allspice
1 dash cumin
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Prep Day Directions: Cover tenderloin with spice, coating well. Place Pork Tenderloin in labeled gallon bag with Jerk spice Paste. Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor. Coat pork tenderloin and Marinate at least 4 hours or freeze at this point.

Serve Day Directions: Thaw. Grill tenderloin, covered, over indirect medium heat for 10 minutes each side. Juices should run clear or temperature 160 degrees. Let roast sit about 10 minutes to let juices settle.

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

Meal Swap: Friday’s April 2013 Menu and Recipes

Posted on April 22, 2013April 19, 2013 by Northerly Nosh

Meal Swap April 2013 Menu

Seafood/Fish:

Lindsey M. – Fish and Chips

6 Cod Fillets
1 cup of mayonnaise
1 cup coarsely crushed kettle chips

Prep Day Directions: Place individually wrapped cod in Freezer bag. Label and freeze. Place mayo in small bag- refrigerate. Crush kettle chips and place in another small bag. Label and place in cupboard.

Serve Day Directions: Thaw cod. Preheat oven to 400F. Arrange fish on a parchment-lined baking sheet. Smear mayonnaise over top of each fillet. Cover completely with crushed chips patting gently. Bake 12-15 minutes, depending on thickness of fish, until fish flakes easily with a fork.

Gretchen – Pesto Crusted Tilapia

6 Tilapia fillets
4 tablespoons pesto sauce
3 tablespoons Italian seasoned breadcrumbs
2 tablespoons parmesan cheese, grated
ground black pepper

Prep Day Directions: Measure and mix breadcrumbs and parmesan cheese. Make and/or measure pesto.

Serve Day Directions: Thaw. Preheat oven to 375 degrees. Cover a baking sheet with foil and coat with non-stick cooking spray. Place fish fillets on baking sheet and sprinkle with black pepper. In a small bowl, combine pesto, breadcrumbs, and parmesan cheese. Divide the topping evenly over the fish fillets, spreading with your fingers and pressing into the fish. Bake for 10 minutes at 375 degrees, then switch to broil to crisp up the crust for the last 2-5 minutes. Fish is done when the middle of the fillet flakes with a fork and is completely opaque.

Poultry:

Vanessa – Chicken Artichoke Pesto Pizza

makes 3 recipes, each serve 6

3 – Knorr dry pesto sauce mix (.05 oz.)
3 packs of 6ct. Greek style pita
1 rotisserie chicken (yields 3 cups of chopped or shredded chicken)
3 – (6 ounce) jar artichoke hearts, drained
3 – (8 oz.) pkgs. shredded pizza cheese

Prep Day: Remove skin and bones from chicken. Chop and Place in 3 small freezer bag evenly. Zip close and place in a labeled gallon freezer bag along with cheese and pita. Zip close and freeze. Label a quart size Baggie, put in pesto mix and jarred artichoke hearts. All will be assembled later into a pizza at a later date.

Serve Day: Thaw for stuff. Prepare pesto according to package. Spread pesto sauce over the pizza crusts. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese. Bake according to pita package directions. I like my when my cheese is melted and lightly browned at the edges. You can fold over and eat as a pizza pocket too.

Beef:

Keri – Beef Dip Sandwiches

2.5 lbs beef chuck roast
1-1/2 tsp minced garlic
1-1/2 tsp dried rosemary
2 bay leaves
1/2 cup soy sauce
3 cups water French rolls (or hamburger buns)
Provolone Cheese (optional)

Prep Day Directions: Place all ingredients except the water into a gallon sized freezer storage bag. Seal and freeze.

Serve Day Directions: Defrost completely. Place contents into slow cooker and add 3 cups water. Cook on low setting for 6-10 hours (the longer the better!) Top with provolone cheese (optional, but provided). We like to use the juice in the slow cooker for dipping the sandwiches!

Lindsay L. – Fajitas

1 Lb. Flank steak,thinly sliced against the grain
1 onion, thinly sliced
2 red bell peppers,seeded and thinly sliced
1 jalapeno,seeded(if desired) and thinly sliced
1t. chili powder
1t. hot sauce(i use Frank’s Red Hot)
kosher salt

4t. olive oil
8-8″ flour tortillas,warmed
salsa
sour cream
guacamole

Prep Day: In a large bowl,combine the steak,onion,bell peppers,jalapeno,chili powder,hot sauce, and 3/4t. salt. Place in freezer bags. Freeze until ready to cook,up to 3 months.

Serve Day: In a large skillet,over medium heat,heat the oil. Empty the frozen contents of the bag into the skillet. Cook,covered,stirring occasionally to break up ingredients,for 10 minutes. Raise heat to medium-high and cook,uncovered,until the vegetables are tender and the steak is cooked through,2-6 minutes. Serve with the tortillas and the salsa and sour cream and guacamole,if desired.

Your Choice/Vegetarian:

Heather G. – Veggie Lasagna

No Bake Lasagna noodles
onion chopped
Garlic minced 3 cloves
Spinach chopped- can be frozen or fresh
Salt and Pepper
Ricotta or cottage cheese
Mozzarella chesse shredded
Oregano,basil, parsley,
Chopped mushroom, broccoli,zucchini
Parmesan cheese
Tomato sauce

Prep Day Directions: Cook onions and garlic in a little oil. Add spinach cook season with Salt and pepper. Add ricotta, mozzarella. Stir together and set aside. Cook the broccoli, mushroom and zucchini add herbs. Set aside. Layer tomato sauce – Noodles – Spinach and cheese – Cooked Veggie, Repeat. Top with Cheese.

Serve Day Directions: Defrost, Bake on 400 covered for 30-40 minutes. Check after 30 minutes. Needs to be warm all the way through. Serve.

Megan – Pesto Grilled Cheese Sandwiches

12 slices good Italian bread
6 tablespoons softened butter, divided
6 tablespoon prepared pesto sauce (we’re using pesto rosso for this but you can do either – my husband loves the flavor of this with grilled cheese so hopefully you will too)
6 slices provolone cheese
6 slices American cheese
Box of tomato soup

Prep Day Directions: Spread one side of a slice of bread with butter Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese and the slice of American cheese onto the pesto. Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich. Place all sandwiches in large two gallon freezer bag and separate by using wax paper.

Serve Day Directions: Thaw Preheat oven to 400 degrees F Arrange sandwiches on baking sheet Bake in preheated oven on the bottom rack for 6 to 8 minutes. Flip the sandwiches and bake for another 6 minutes. They will brown on the bottom so you would have to keep an eye on them using this method. It’s a quick way to have them all cooked at once for you. You can also do whatever is most convenient for you, frying ect. Prepare soup based according to directions on box.

Pork:

Ann – Brown Sugar Glazed Pork Chops

5 pork chops
1/3 C. brown sugar
1/8 t ground red pepper
1/2 t garlic powder
1/2 t paprika
Salt & pepper to taste (I left this out for the swap, so everyone can season as they want.)

Prep Day Directions: Make-ahead Instructions: Add last 5 ingredients to a ziploc bag and shake to mix. Rinse pork chops and add to bag. Shake until pork chops are coated. Squeeze out all of the air and freeze flat.

Serve Day Directions: Prepare Instructions: Thaw completely in fridge. Place each pork chop on a foil-lined baking sheet and cook at 350 until done (20-25 minutes.)

Heather T. – Crockpot Island Pork

3lbs pork roast cut into bite size pieces
1 orange, peeled and cut into pieces
1 can (14oz) crushed pineapple
2T soy sauce
1/2 t ground cloves
1/4 t pepper
2T cornstarch
2T water
2 cups brown rice

Prep Day Directions: Place ingredients in a 1-gallon size zip lock bag. Seal bag. Squish the ingredients together and freeze.

Serve Day Directions: Dump frozen contents of bag into crockpot and cook on low for 8 hours. Cook the rice according the directions enclosed in the bag. Serve over brown rice.

Note: In May there is 10 of us swapping now. Anna from FEFC MOPS is joining us!

Next Meal Swap: Friday May 19th, 2013 @ 11:30am in front of Vanessa’s house. I live in SE Minneapolis. I will email out my address.

- Meatless, - Poultry, - Seafood/Fish, Side Dish

Side Dish ‘n’ Saturdays: Italian Pasta Salad

Posted on April 20, 2013April 15, 2013 by Northerly Nosh

Italian Pasta Salad

Serves 10-12

2 cups rainbow rotini pasta
2 cups broccoli, fresh individually frozen
15 ounces kidney beans
2 ounces black olives, sliced
7 ounces artichoke hearts
8 ounces mushrooms, sliced
2 green onions, chopped
1/2 cup newman own salad dressing
to add on serving day
6 ounces canned tuna fish, drained (optional)
1 cup chicken, cooked and cubed (optional)
1/4 cup grated parmesan cheese (optional)
1 cup other cheese, cubed (optional)

Prep Day: Cook rotini per package directions. If using fresh broccoli, add it to the cooking pasta for the last two minutes. Rinse pasta (and broccoli) in cold water. Open cans of beans, olives, artichoke hearts and mushrooms and drain them. Cut artichoke hearts into sixths, or smaller if you prefer. Mix pasta, broccoli, beans, olives, artichoke hearts, mushrooms and green onions in a large bowl. Add salad dressing and stir to mix.

To Freeze: Divide into freezer bags, based on the size of your family, and if you’ll serve this as a side dish or a main dish. Seal, label and freeze.

Serve Day: Thaw bag in refrigerator for 24 hours.

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