Meal Swap: January 2016 Menu and Recipes

imageJanuary 2016 Menu and Recipes

Your Choice

Kellie – Chicken Pad Thai

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1/2 rotisserie chicken cut into small pieces
1 box linguine or angel hair pasta
1/4 cup sesame oil
1/4 cup peanut oil
1/4 cup soy sauce
1/4 cup honey
1/2 cup chopped green onions
1/2 cup shredded carrots
1/2 cup cilantro
1 cup peanuts

Prep Day Directions: Put carrots, green onions, cilantro and chicken in a bag. Wisk together sesame oil, peanut oil, soy sauce and honey and place in chicken mixture and seal (bag 1 of 3). Label bag of peanuts (bag 2 of 3), and label pasta (3 of 3)

Serve Day Directions: Thaw chicken bag. Make pasta and add chicken mixture to hot pasta. Serve, garnish with peanuts

Note: I completely omitted any red pepper flakes so if you want it spicy, you can add your own.

 

North American

Liz – Pork Country Ribs + BBQ Sauce

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2 pounds boneless country ribs
one bottle BBQ sauce (your favorite kind)

Prep Day: package up pork and freeze.

Serve Day: Cook time…8-10 hours on LOW. Serve with mashed potatoes, veggies, and salad.

 

Leah – Beef Roast

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Beef roast
Carrots
Potatoes
Onions
Mushrooms
Minced garlic
Packet of lipton flavor broth
Salt & Pepper to liking
¼ C Corn starch & ⅓ C water if you want to thicken it up

Prep Day: Package up roast, chopped carrots (if not baby carrots), potatoes and onions. Freeze.

Serving Day: Thaw. Place all ingredients (carrots, onions, potatoes, garlic, beef roast) into crockpot. I add mushrooms at the top. Follow directions on Lipton packet, add to crockpot. Put in crock pot, cook for 6-8 hours on LOW. Enjoy.

 

Southwestern

Ashley – CrockPot Chicken Tacos

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Adapted fromTwo Healthy Kitchens

Yield: About 5 cups

1½ pounds chicken breasts
1 1.25-ounce packet low-sodium taco seasoning (see note)
1 16-ounce jar of your favorite salsa

For serving: tortillas or taco shells and your choice of optional toppings, such as shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped avocados or guacamole, reduced-fat sour cream, and hot sauce

Prep Day: Package up chicken for freezing. Freeze.

Serve Day: Thaw. Place chicken in the bottom of the crock-pot. Sprinkle taco seasoning over chicken. Pour salsa on top. Cook on low (for 6-8 hours) or high (for 4 hours).

Just before serving, use two forks to shred the chicken. Stir to evenly distribute salsa throughout chicken. Serve immediately with desired toppings.

 

Nicole – Crock Pot Pork Tacos

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1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon oregano
1 tablespoon salt
1 3-1/2 to 4 pound pork shoulder, rinsed and cleaned
1 16 oz jar mild salsa
1 package corn or flour tortillas

Prep Day: Place the first 7 ingredients in a bowl and mix. Package up for later use. Package up pork and freeze.

Serve Day: Thaw. Place the pork shoulder in the Crock Pot (slow cooker) and rub all over with the seasoning mixture. Pour the jar of salsa around the pork shoulder. Cook on low heat for 8-12 hours.

Remove the pork to a plate and using 2 forks, shred the into bite size pieces (I like to remove the visible pieces of fat). Pour a scoop or two of the juices into the pork and stir to combine (If you want to remove the excess fat from the juice you will use, pour it into a cup and refrigerate it until the fat solidifies and can be easily scooped out. Only the juices will remain).

Place the pork into the tortillas. Serve with desired accompaniments.

 

Asian

Anna – Teriyaki Chicken Wings

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Yield:12 cocktail servings

Wings:
2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped

Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2 -inch piece fresh ginger, smashed with the side of a large knife

Prep Day: Package up ingredients for freezing and freeze.

Serve Day: Thaw. Preheat the oven to 400 degrees F.

Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.

Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

 

Italian

Katie / Brittney – Chicken Broccoli Alfredo

 

1 ½ pounds chicken breasts
1 (16 oz) bag frozen broccoli florets
2 (16 oz) jars Alfredo sauce (I use light)
1 large green pepper, chopped
1 (4 oz) can sliced mushrooms, drained

Prep Day: Place all ingredients in a resealable gallon-sized freezer bag and mix together.

Serve Day: Remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 4-6 hours.
Serve with cooked fettuccine noodles.

Meal Swap: September 2014 Menu and Recipes

Wednesday Swap’s September 2014 Menu

Your Choice:

Katie- chicken broccoli Alfredo

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Serves 4-6

1-2 lbs boneless skinless chicken breasts
2 jars alfredo sauce
16oz ea 1 frozen broccoli florets bag
16oz (1/2 cup) bacon -fried and chopped or purchased real bits

Prep Day Directions: Mix all ingredients in a gallon sized freezer bag.

Serve Day Directions: Thaw in fridge for 24 hours then dump into slow cooker. Cook on low 6-8 hours or high 4-6 hours. Serve over boiled pasta and sprinkle with parmesan cheese.

Kristine – blue cheese walnut butter pork chops

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Servings 6

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.

North American:

Nicole –brandied steak with pepper

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Servings 6

1 teaspoon cracked black pepper
1/4 teaspoon dried basil leaves
1/4 teaspoon dried rosemary leaves
6 beef cubed steak
1 tablespoon butter (you provide)
2 tablespoon brandy
1/4 cup beef broth
8 oz of tricolor bell pepper
1/4 of chopped onions

Prep Day Directions: Have butcher wrap cubed steak in white paper and plastic wrap. Put all seasonings in a small bag with broth. Put brandy in another bag. Put onions and peppers in another bag. Add other bags to this bag.

Serve Day Directions: Thaw meat. One method: Heat butter, cook meat in skillet till done. Remove beef from skillet. Add peppers, onions, brandy and broth to skillet. Heat to boiling, stirring to loosen brown bits from bottom of skillet; reduce heat to low. Simmer uncovered 3 to 4 minutes or until slightly thickened. Pour brandy mixture over beef. Another method: Melt butter and cook meat till almost done. Add all other ingredients and heat till boiling, then simmer till sauce is thickened. Notes: Brandy may have spilled in the bag. Found out my family is not a big fan of cubed steak.

Ashley – ham steaks with pineapple sauce

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Servings 6

1.5 lb ham steak
1 clove garlic minced
1/4 tsp paprika
1 1/5 tbs dry mustard 1/4 cup brown sugar
1 tbs melted butter

Prep Day Directions: Combine all ingredients in freezer bag, freeze.

Serve Day Directions: Thaw. Grill til heated through.

SW/Latin:

Kellie- baked creamy chicken taquitos

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Servings 6

1/2 cup (4 oz.) cream cheese (light works fine in this recipe)
1/3 cup green salsa
1 Tbsp lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
1 tsp dried cilantro
2 Tbsp sliced green onions
2 c shredded cooked chicken
1 c shredded Mexican Blend cheese
About 20 (6 inch) flour tortillas

You provide: salt, cooking spray

Prep Day Directions: Heat cream cheese in the microwave for about 20-30 seconds so its soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. Place 2-3 Tbsp chicken mixture on the lower third of tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on baking sheet and place in freezer for about 20 minutes. Place in labeled freezer bag and store up to 3 months.

Serve Day Directions: No need to thaw! Heat oven to 425 degrees. Line baking sheet with foil and lightly spray with cooking spray. Lay taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top. Bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Tip: mix equal parts salsa and ranch dressing to dip.

Sarah- southwest chicken skillet

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Servings 6-8

1 1/2 c. uncooked long grain rice
1 c. salsa
2 c. precooked shredded chicken 1 (15 oz) can black beans, drained
1 Tbsp chili powder
3 c. chicken broth
1 1/2 c. shredded cheese not included (optional)
2-3 green onions

Prep Day Directions: Combine salsa, chicken, beans, chicken broth, chili powder in a large freezer bag. In separate bags, put rice and cheese.

Serve Day Directions:

Asian/Indian:

Brittany- sesame soy salmon

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Servings 6

1/3 cup light brown sugar
1/4 cup soy sauce
2 tsp rice wine vinegar
16 oz salmon
1 tsp olive oil
1 tsp sesame oil
1 tbls sesame seeds

Prep Day Directions: Combine all ingredients freeze

Serve Day Directions: Thaw 24 hrs saute until ready or bake for 25 minutes at 375 degrees.

Kirsten- Asian Pork Kabobs

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Servings 6

1.5 lb cubed pork loin
1/3 c sugar
2T soy sauce
2T Teriyaki sauce
2T Hoisin sauce
1T dry sherry
1tsp fresh minced ginger
1tsp minced garlic
1 can cut pineapple

Prep Day Directions: Mix all ingredients (not pineapple) and pour over cubes of pork in a ziplock bag. Refrigerate overnight then move to freezer.

Serve Day Directions: Thaw bag in refrigerator. There are two options for cooking: Put pork on Skewers and cook on grill with pineapple (I would do the pineapple on separate skewers) Or Throw into crockpot with can of pineapple (drained) and cook on low, then serve over rice.

Italian/Mediterranean:

Jenica- Italian-Style Lemon, Garlic & Oregano Flank Steak

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Servings 6

Juice of one lemon
2 TBSP oilve oil
2 Garlic cloves, crushed
1 teaspoon oregano
1 pound of flank steak

Prep Day Directions: score the steak, combine ingredients and marinate overnight.

Serve Day Directions: thaw and grill

Bridget – gnocchi with turkey ragu

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Servings 6

2lbs ground meat
1T olive oil
2 cups chopped red onions
3 t chopped garlic
1t basil
1t salt
1/2 cup dry wine
6oz tomato paste
15 oz tomato sauce
Cheese
16oz gnocchi

Prep Day Directions: Brown meat Add oil sautee garlic onions basil salt return meat to skillet add wine tomato paste and sauce. Cool and freeze.

Serve Day Directions: Thaw ragu cook gnocchi according to package. Drain gnocchi add to bottom of shallow bowl top with ragu and cover with cheese.

Wednesday Swap’s September 2014 Menu

Wednesday Swap’s September 2014 Menu

Your Choice:

Katie- chicken broccoli Alfredo

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Kristine – blue cheese walnut butter pork chops

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North American:

Nicole –brandied steak with pepper

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Ashley – ham with pineapple sauce

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SW/Latin:

Kellie- baked creamy chicken taquitos

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Sarah- southwest chicken skillet

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Asian/Indian:

Brittany- sesame soy salmon

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Kirsten- Asian Pork Kabobs

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Italian/Mediterranean:

Jenica- Italian-Style Lemon, Garlic & Oregano Flank Steak

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Bridget – gnocchi with turkey ragu

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RECIPES TO COME IN SEPTEMBER!