November 2013 Menu
Choice –
Kirsten: meatball subs
6 hoagie rolls
30 meatballs (5 per sandwich)
3-4 cups Tomato Sauce
1 tsp Italian seasoning
1 tsp dried onion
1 tsp fresh garlic
6 slices provolone
Prep Day Directions: Bag meatballs. Mix tomato sauce and seasonings and pour into bag then freeze. Bag cheese and hoagie rolls separate.
Serve Day Directions: Thaw bags completely. Put bag of meatballs in a saucepan and cook covered on medium until meatballs are hot throughout. Slice top of rolls and put 5 meatballs into each roll, bake on a baking pan at 350 for 10 minutes. Cover hoagies I’m cheese and bake another 5 minutes or until cheese is melted.
Ashley B.: slow cooker BBQ spare ribs
1-2 lbs of country-style pork ribs
1 1/2 cups ketchup
1 1/2 Tablespoons seasoned salt
1/2 teaspoon liquid smoke
1/2 cup brown sugar
1/2 cup white vinegar
Prep Day Directions: Place pork in resealable gallon-sized freezer bag. Mix remaining ingredients together in a bowl and pour over pork. Mix together in bag and zip closed.
Serve Day Directions: Thaw in fridge for 24hours. Cook on HIGH for 3-4 hours or on LOW for 6-7 hours.
NA/Euro –
Nicole: blackberry glazed chicken
1/2 cup seedless blackberry jam
1 tablespoon Dijon Mustard
6 meat servings of chicken breast (around 3 lbs given)
1 1/2 cup fresh or frozen thawed, drained) blackberries or mixed berries
Prep Day Directions: Mix jam and mustard and put in bag. Bag berries. Bag chicken.
Serve Day Directions: Grill: 1.Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix jam and mustard. 2. Cover and grill chicken 4 to 5 inches from medium heat for 10 minutes. Turn chicken;brush with jam mixture. Cover and grill 10 to 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve chicken topped with berries. Bake: Cook chicken till done. Brush with jam mixture (optional: cook for a few extra minutes for a few minutes) and top with berries. May want to line pan with aluminium foil as the jam is sticky.
Ashley K: Hawaiian chicken
6-7 chicken breast tenders
1/2 cup white sugar
1/2 cup vinegar
3 garlic cloves, minced
2 T soy sauce
1 can of large pineapple chunks including juice
Prep Day Directions: Combine all ingredients into freezer bag. Freeze.
Serve Day Directions: Thaw. Cook in crock pot on low for 6-7 hours. Shred and serve over rice.
It/Med. –
Kristine: pasta fagioli
1 lb. ground beef
1/2 onion, chopped
1 1/2 carrots, shredded
1/2 c. celery, chopped
1 – 28 oz. can diced tomatoes, undrained
8 oz. can red kidney beans, drained
8 oz. can white kidney beans, drained
2 cups beef stock
1 1/2 tsp. oregano
1 tsp. pepper
2.5 tsp. parsley
1/2 tsp. tabasco sauce
10 oz. spaghetti sauce
4 oz. pasta
Prep Day Directions: Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into freezer bag. Bag pasta separately.
Serve Day Directions: Thaw. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours. Either add pasta for last 30 minutes or cook pasta separately, drain and add to soup.
Kellie: Stromboli
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 tablespood dried italian spices (~1 tsp each: basil, oregano, parsley, thyme)
1 tsp pepper
1 egg yolk, beaten – you provide
Prep Day Directions: 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 umwrapped 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 rectange. Springle 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 Directions: Thaw. Brush top with egg yolk. Bake at 375F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving.
Asian/Indian –
Erin: cashew chicken stir fry
Adapted Fix, Freeze, Feast
Makes 3 entrees, 4-6 servings each
6 lbs boneless, skinless chicken thighs
3/4 cup soy sauce
1/3 cup red wine or cooking sherry (I used wine)
1 Tbsp fish sauce
3 tsp minced garlic
2-1/4 tsp minced ginger
1-1/2 tsp crushed red pepper flakes
3 cups unsalted cashews
1/2 lb. assorted stir fry vegetables
You Provide: 2 tsp sesame oil or olive oil on serve day
Prep Day Directions:
Note: I used 2 lbs chicken for each meal. Made above marinade and split between 2 meals.
Cut chicken into bite-size pieces. Divide evenly among gallon freezer bags. Combine the soy sauce, wine, and fish sauce. Divide marinade over chicken (one batch of marinade for every 2 meals). Into each bag add garlic, ginger, and crushed red pepper. Put 1 cup cashews into each sandwich bag. Place bag of chicken, bag of cashews, vegetables, and 1 cup rice into gallon freezer bag. Freeze.
Serve Day Directions: Completely thaw entree in refrigerator Heat 2 tsp sesame oil (or olive oil) in wok or large skillet. Stir-fry chicken and sauce over medium-high heat until meat is cooked through, 20-25 minutes. Remove chicken from the pan. Add vegetables and stir-fry until tender crisp, about 5 minutes. Return chicken to pan and stir to combine. Sprinkle with cashews and serve.
Jasmine Rice: combine with 1-1/2 cups water, bring to boil, simmer 18 minutes, let sit 5 minutes, fluff with fork.
Emily: Chinese chicken drumsticks
1/4 cup soy sauce
1/4 cup honey
2 tbs cooking sherry
2 tbs lemon juice
1 tbs minced garlic
3 thin slices of ginger crushed with a knife
1/2 tsp sesame oil
10 chicken drumsticks
Prep Day Directions: Mix all ingredients in a zip lock bag. Add chicken and coat. Refrigerate for 20 minutes then freeze.
Serve Day Directions: Thaw chicken. Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil. Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.
SW/LA –
Jenica: slow cooker carnitas
Serves 8
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth
Prep Day Directions: Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.
Serve Day Directions: Thaw and put in crock pot
Next Swap: Will be at Kirsten’s house on 12/11/13 at 8:30pm. Please submit your finished recipe to the blog on the Monday before swap. Thanks for your cooperation!
December 2013 Rotation:
Your Choice – Bridget and Jenica
North American/European – Kirsten and Ashley B
Italian/Mediterranean – Nicole and Ashley K.
Asian/Indian – Kristine and Kellie
Southwestern/Latin American – Erin and Emily
Northerly Nosh 