Meal Swap: December 2015 Menu & Recipes

December 2015 Meal Swap Menu

Your Choice

Leah – Chicken Chow Mein

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1-2 lbs chicken breast (cubed or shredded)
1 can bean sprouts
1 can water chestnuts
1 C celery chopped
1 onion chopped
1 garlic cloved crushed
1 C low sodium chicken broth
⅓ C soy sauce
1-2 Tbsp vegetable oil
pepper to taste
¼ C cornstarch w/ ⅓ C cold water
Crispy chow mein noodles

-You provide rice

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!

 

Liz – Egg Muffins

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12 – 15 eggs

Note: use 12 eggs for individual silicone cups and 15 for larger silicone muffin pans. You can use less egg yolks and more egg white if you prefer.

1 tsp. (or more) Spike Seasoning (optional, if you don’t have Spike, use any type of seasoning blend that’s good with eggs.)
fresh-ground black pepper (optional)
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, sauteed zucchini, sauteed mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Prep Day: Preheat oven to 375 F. Spray a Silicone Muffin Pan or Silicone Muffin Cups with non-stick spray or olive oil.

In the bottom of the muffin cups layer diced meat, if using, sauteed vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.

Break eggs into large measuring bowl with pour spout, add Spike, and pepper (if using) and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until eggs have risen and are slightly browned and set.

Once cooled wrap and freeze.

Serve Day: Thaw. Microwave on high about 45 seconds to one minute to reheat.

Note: Frozen muffins will release some water when they thaw.

 

North American

Ashley – beef stroganoff

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

 

Nicole – Slow Cooker Split Pea Soup

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1 package (16 ounces) dried split peas (2 1/4 cups), sorted and rinsed
1 teaspoon salt
¼ teaspoon pepper
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
2medium stalks celery, finely chopped (1 cup)
1medium onion, chopped (1/2 cup)
2Cup ham
7 cups water

Prep Day: Mix all ingredients package up. Package up ham. Freeze.

Serve Day: Mix all ingredients and water except ham in 4- to 5-quart slow cooker. Add ham.

Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.

Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.

 
Southwestern

Anna – Chicken Enchiladas

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3 Large Chicken Breasts
1 Medium Onion, diced
2 Cups Cheddar Cheese, Shredded
6 Medium Flour Tortillas
2 Cans Red Enchilada Sauce
Optional: 1 Can Black Beans, Jalapeños, White Rice, Salsa, Sour Cream, Lettuce

Prep Day: Place 3 raw chicken breasts into a pot of water (or thinned chicken stock). Boil on high for 20 minutes, or until chicken is shreddable. Then using a cutting board, shred the chicken.

Mix cheese, onion, chicken and 1 can red enchilada sauce in a bowl. (Optional ingredients can be added at this point.)

With a large scooper, fill each tortilla with mixture. Roll it up and place it in large 9×13 baking dish with seams down. Repeat until all chicken mixture is used.

Pour the second can of enchilada sauce over the top. Top with cheese. Freeze.

Serve Day: Preheat oven to 350F. Bake for 25 – 30 minutes, until melted and bubbly. Serve with sour cream, salsa, lettuce beans or rice.
Asian

Katie and Brittney – Sesame Chicken Strips

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½ C. honey

¼ C. orange juice
2 T. soy sauce
1 envelope oriental sesame dressing mix
4 boneless, skinless chicken breasts (about 1 ¼ lb) cut lengthwise into ¾ inch wide strips

 

Prep Day: Mix honey, juice, soy sauce, and dressing mix in large bowl until well blended. Place chicken strips in freezer bag. Pour marinade over chicken.

Serve Day: Thaw chicken and thread skewers through each chicken strip. Broil 4 inches from heat or grill over medium coals 8-10 minutes or until cooked through, turning frequently.

 
Italian

Kellie – Stromboli

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1 loaf frozen pizza dough, thawed (Usually found in packs of 3)
1/8 lb. (2 oz) deli salami, thinly sliced
1/8 lb. (2 oz) deli ham, thinly sliced
1/8 lb. (2 oz) pepperoni, thinly sliced
2.5 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1 tablespoon garlic powder
1 1/2 tablespoon dried Italian spices (~1 tsp each: basil, oregano, parsley, thyme)
1 tsp pepper
1 jar pizza sauce
1 egg yolk, beaten – you provide

Prep Day: Thaw dough on the counter for a few hours. When thawed, stray plastic wrap with olive oil cooking spray (like Pam) and wrap up. Then put in fridge overnight. In the morning, take out of fridge and put on counter unwrapped on the oiled plastic wrap and let rise until doubled. Once doubled, punch down and lightly stray with olive oil. Roll onto a 15 X 12 rectangle jelly roll pan strayed with olive oil. Arrange the salami, ham, and pepperoni over the rectangle. Sprinkle with mozzarella and Parmesan cheese, garlic powder, Italian seasonings and pepper. Roll up rectangle jelly roll style beginning with the long side. Seal seam and ends. Place seam side down. Wrap in the same plastic wrap as before. Wrap again in tin foil and freeze.

Serve Day: Thaw. Remove foil and plastic wrap. Brush top with egg yolk. Bake at 375F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving with pizza sauce for dipping.

Meal Swap: Jan. ’14 Menu & Recipes for Wednesday Swappers

Jan. ’14 Menu and Recipes Wednesday Swappers

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

Choice

Erin: cheese steaks

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Adapted from Fix, Freeze, Feast

Makes 3 entrees, 6 servings each

6 lbs. sirloin tip beef or other beef suitable for slow cooking
6 tsp beef bouillon granules
3 cups water
3 large green bell peppers, cut into strips (I used red)
3 large onions, cut into strips
18 slices cheese (I used swiss)
18 bread rolls

Prep Day Directions: Put 2 lbs beef into gallon freezer bag. Into each bag put 2 tsp bouillon and 1 cup water. Divide bell peppers and onions evenly into quart size freezer bags Divide cheese into 6 slice portions, enclose in plastic wrap.

Serve Day Directions: Thaw in the refrigerator or cook straight from freezer. Put beef and broth into slow cooker. Cook on low for 5 to 6 hours, or until the beef is tender and pulls apart easily with a fork. Remove beef from broth and set aside until cool enough to shred. Reserve broth. Preheat oven to 350 Meanwhile, heat 2 tsp vegetable oil in a large skillet over medium-high heat. Add peppers and onions and stir-fry until soft, about 3 minutes. Remove pan from heat. Slice open rolls. Divide beef and vegetables evenly among the rolls. Place a slice of cheese inside each sandwich; close and wrap in foil. Heat in oven for 10 minutes. Serve with broth for dipping.

Emily: beef stroganoff

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2 T. flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. paprika
1T. parsley
1- 3/4 lb. boneless beef round steak cut into strips
1 can cream of mushroom soup
1/2 cup water
1/2 envelope dried onion soup mix
Jar of mushroom pieces drained
1/2 cup of sour cream egg noodles

Prep Day Directions: Combine spices, meat, soup, water and soup mix. Place in freezer bag and freeze. Place mushrooms, sour cream and noodles in separate bag

Serve Day Directions: Thaw ingredients and place in slow cooker. Cook on low for 6-7 hours. (Check meat at 6 hour mark.) Stir in mushrooms and sour cream. Cover and cook on high 10-15 minutes or until heated through. Serve with noodles.

North American/European –

Jenica: tater tot hot dish

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1 pound ground beef
1 onion, chopped
salt and pepper to taste
1/2 (32 ounce) package tater tots
1 (10.75 ounce) can condensed cream of mushroom soup
1 package of mixed veggies
1/2 cup milk
1 1/2 cups shredded Cheddar cheese

Prep Day: In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste. Stir the soup, the milk, and veggies into the beef until smooth; pour over tater tot layer. Sprinkle Cheddar cheese evenly over the top. You can put the tots on the top or bottom – either depeding on if you want them crispy or not

Serve Day: thaw beef mixture put into 9×9 pan with tots and cover with cheese Bake at 350 for 30-40minutes

Bridget: scalloped potatoes and ham

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1.5 lb ham
6 potatoes
2 cups broccoli
I can cream soup
1.5 cup of water
Cheese

Prep Day Directions: Cut ham, wash, slice and blanch potatoes. Add all ingredience but cheese to freezer bag

Serve Day Directions: Put in crock pot mad cook low med for 6 hrs or you can put on stove top. Add cheese at the end and enjoy

Italian/Mediterranean –

Ashley B: pizza hot dish

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1.5 lbs ground beef
1 small yellow onion chopped
1 tsp oregano
1 tsp salt
1/2 tsp garlic salt dash pepper
2 (10 oz) cans pizza sauce
1 (8oz) can tomato sauce
1 c shredded mozzarella cheese
1 c sliced pepperoni
1 c 2% milk
6 oz (1 inch) noodles

Prep Day Directions: Cook and drain noodles. Brown beef and onions, drain grease. Add seasoning, pizza and tomato sauce. Simmer for 15 minutes. Add cheese, pepperoni, milk and noodles. Mix until cheese is melted and stringy. Top with pepperoni and more grated cheese.

Serve Day Directions: Thaw overnight. Bake at 350 for 1 hour.

Kirsten: Zuppa Toscana

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1 lb ground Italian sausage
1 tbsp minced garlic
1 small diced onion
2 (14oz) cans chicken broth
1/4 c real bacon bits
2 large potatoes, halfed and sliced
4 c water
1 c heavy cream
2 c chopped kale

Prep Day Directions: Brown sausage with onion and garlic. Combine water, broth and potatoes. Simmer until potatoes cook. Add bacon, kale and cream then simmer another 10 minutes. Let cool and pour in ziplock. Freeze.

Serve Day Directions: Thaw bag completely in fridge (I would put in large Tupperware in case of leaking) Heat up on stove in saucepan.

Asian/Indian –

Nicole: Thai slow cooker pork

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2 red bell pepper, seeded and sliced into strips (1/2 bag of frozen tricolor frozen Trader Joes’s peppers)
4 (8 ounce) boneless pork loin chops (can use a more inexpensive cut of meat)
1/2 cup teriyaki sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes (you provide)
2 cloves garlic, minced

Toppings:
1/2 cup chopped green onions (you provide)
1/4 cup chopped roasted peanuts
1 to 2 limes, cut into wedges

Prep Day Directions: Put slow cooker ingredients into freezer bag. Put in freezer. Put topping ingredients into another bag. Put in fridge.

Serve Day Directions: Thaw bag. Coat a slow cooker with cooking spray. Empty into slow cooler. Cover and cook on low until the pork is very tender, 6 to 8 hours. Can be put on high for 4 hours for faster cooking. If more peanut butter flavor is desired- Once pork is tender, remove the pork from the slow cooker, and whisk in 1/4 cup peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more. Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

Southwestern/Latin American-

Kristine: slow cooker SW lasagna

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1 lb ground beef, browned and drained
1 (15 oz) 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

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

Serve Day Directions: 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 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

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1-9oz diced cooked chicken (I used 3 rotisserie chickens to make 9 meals)
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

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 refrigerator 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. Optional: Lettuce, Sour Cream & Salsa

Next Swap: Will be at Kirsten’s house on 2/12/14 at 8:30pm. Please submit your finished recipe to the blog on the Monday before swap. Thanks for your cooperation!

March 2014 Rotation:

Your Choice – Nicole and Ashley K.
North American/European – Kristine and Kellie
Italian/Mediterranean – Emily and Erin
Asian/Indian – Bridget and Jenica
Southwestern/Latin American – Kirsten and Ashley B.

Meal Swap: Jan. ’14 Menu for Wednesday Swappers

Jan. ’14 Menu for Wednesday Swappers

Choice

Erin: cheese steaks

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Emily: beef stroganoff

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North American/European –

Jenica: tater tot hot dish

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Bridget: scalloped potatoes and ham

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Italian/Mediterranean –

Ashley B: pizza hot dish

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Kirsten: Zuppa Toscana

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Asian/Indian –

Ashley K: sweet and sour meatballs

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Nicole: Thai slow cooker pork

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Southwestern/Latin American-

Kristine: slow cooker lasagna

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Kellie: chicken tamale pie

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Next Swap: Will be at Kirsten’s house on 1/08/14 at 8:30pm. Please submit your finished recipe to the blog on the Monday before swap. Thanks for your cooperation!

Feb. 2014 Rotation:

Your Choice – Kristine and Kellie
North American/European – Emily and Erin
Italian/Mediterranean – Bridget and Jenica
Asian/Indian – Kirsten and Ashley B.
Southwestern/Latin American – Nicole and Ashley K.