Meal Swap: Friday’s March 2014 Recipes

Friday’s March ’14 Menu and Recipes

It’s the month of soup and sandwich!

Vanessa – Crockpot Alabama Chicken Sandwich with White BBQ Sauce

20140303-130934.jpg

2½ to 3 lbs. bone in chicken pieces or 2-3 lbs. boneless chicken pieces
1 (14.5 oz.) can low sodium chicken broth
1 Tbsp. liquid smoke
1 tsp. seasoned salt
6 soft burger rolls, toasted

White Sauce
¾ cups mayonnaise
3 Tbsps. apple cider vinegar
1½ Tbsps. sugar
1 Tbsp. jarred horseradish (use less if desired)
1 Tbsp. water
1 tsp. lemon juice
½ tsp. black pepper
¼ tsp. each cayenne, salt

Prep Day: Pour in chicken broth and liquid smoke into quart size bag. Put seasoned salt in snack size bag. In a medium bowl, whisk together sauce ingredients and put in a small freezable bowl. Place chicken in a gallon freezer bag. Put all of the above in a 2 gallon freezer bag along with buns and freeze.

Serve Day: Thaw. Remove skin on chicken. Place the chicken breasts in a slow cooker. Pour in chicken broth and liquid smoke. Cover and cook on low 5 hours.

Remove the chicken after 5 hours and place on a cutting board. Pull off the skin and remove the bones, then shred the meat (the meat literally falls off the bones). Sprinkle the seasoned salt over the meat and mix it in using your hands. Immediately place the chicken in bowl and cover to keep warm.

Toast buns.

Pour half the white sauce on the chicken and toss. Put the chicken on toasted rolls and top with more white sauce. Top with pickles and devour!

Meghan – crockpot potato soup

20140303-131100.jpg

3 cups Chix Broth
2lbs Frozen potatoes (cubed or shredded)
1 1/2 tsp salt
3/4 tsp pepper
3 cups Milk
3 cups Cheese
water as needed
bacon

Prep Day Directions: Put potatoes, broth, seasonings in gallon bag. put bacon in bag put cheese in bag. Freeze.

Serve Day Directions: No need to thaw put potato mixture in crock pot on low for 4hrs or till potatoes are soft. Mash potatoes add milk and cheese, blend to desired consistency cook on high till cheese melts serve topped with bacon (or mix in during slow cook phase) *add more liquid to achieve desired consistency (stock, water, milk)

Beef:

Gretchen – pot roast

20140303-131138.jpg

1 bag baby carrots
1 cup chopped celery
1 cup chopped onion
6 cloves garlic, whole
2 cans cream soup
1 pack brown gravy mix
1 – 4lb. pot roast

Prep Day Directions: Combine mushroom soup and brown gravy mix in gallon size freezer bag Add pot roast to bag, then add the rest of the ingredients.

Serve Day Directions: Defrost meal overnight. Cook in crock pot for 8-10 hours on low OR in a dutch oven for 3-4 hours at 350 Degrees. If you cook it in the dutch oven, be sure to check it about 2/3 of the way through to make sure there is enough liquid.

Kari – Sloppy Joes

20140303-131232.jpg

1 lb ground beef
1/4 c. chopped onion
1 clove garlic
1/4 tsp. salt
pinch of pepper
16 oz. tomato sauce
1 T. brown sugar
2 tsp. prepared mustard
2 T. ketchup
6 small hamburger buns

Prep Day Directions: Chop onion. Press garlic. Brown beef, onion and garlic in skillet. Drain meat. Return to skillet and stir in remaining ingredients. Cool completely and put into freezer bags. Squeeze air out of bags and freeze.

Add’l Prep Day Directions: My mom used to add tomato soup, and tomato paste with the tomato sauce along with the ketchup. I think that’s a bit too much for my taste, and adapted it differently. Other options for this recipe: Use American cheese and pita pockets. Cut pita pockets in half and place meat in them with the cheese. My kids loved the change up! You could freeze the pita’s and cheese slices together with the meat sauce. Although, this method is not any less messy.

Serve Day Directions: Defrost beef mixture in refrigerator overnight. Heat through in microwave for 4-5 minutes. *I sometimes will purchase refrigerator biscuits and “smoosh” them into greased muffin tins. Then scoop the meat mixture on top of the biscuts and sprinkle my favorite shredded cheese over the top. My kids love eating the meat-muffins for dinner – and sometimes it’s less messy than the bun option. Just follow the directions for the biscuts for cooking.

Poultry:

Lindsay – Chicken Chili

20140303-131645.jpg

Recipe to Come…

Pork:

Jessica – Cuban pork sandwiches

20140303-131755.jpg

Crock Pot Cuban Pork Sandwiches

1 onion, sliced
2 1/2 to 3lbs of Boneless Pork Shoulder Blade (butt) or sirloin roast
1 tbsp packed brown sugar
2 tsp dry minced (granulated) garlic
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
Juice of 1 lime
1/4 cup water

Prep Day: place pork roast in gallon bag with sliced onions. In a small bowl, whisk together brown sugar, garlic, cumin, salt and pepper. Sprinkle over pork.Pour lime juice around the pork. Close and freeze.

Serve Day: Arrange onion slices on the bottom of your Crock-Pot. Place pork on top of onions. Pour lime/seasoning juice juice from freezer bag and water around the pork. Cover and cook on low for 8 to 10 hours, until pork is tender.

Transfer pork to a plate and shred with forks and return to Crock Pot. Pour liquid into a deep bowl, skim fat from the liquid. Measure out 1 cup and pour over pork in the Crock Pot. Cover and cook on high for 30 minutes or until pork is heated through. Turn to warm for serving. To serve, spread mayo on each bun and top with pork.

Advertisements

Meal Swap: March ’14 Menu for Friday’s Group

Results from March ’14 menu vote…

It’s the month of soup and sandwich!

Seafood/Fish:

Heather (not participating this month)

Meatless or Your Choice:

Vanessa – crockpot chicken sandwiches with white bbq sauce

20140303-130934.jpg

Meghan – crockpot potato soup

20140303-131100.jpg

Beef:

Gretchen – pot roast

20140303-131138.jpg

Kari – Sloppy Joes

20140303-131232.jpg

Poultry:

Lindsay – Chicken Chili

20140303-131645.jpg

Pork:

Jessica – Cuban pork sandwiches

20140303-131755.jpg

Happy cooking ladies!

NOTE TO SWAPPERS: Feb swap is this Friday. Praying for no snow this time. March swap is the 3/21 and there are six swapping.

April Menu Categories:

Seafood/Fish – Lindsay

Meatless or Your Choice – Heather

Beef – Meghan and Vanessa

Poultry – Jessica

Pork – Gretchen and Kari

October 2011 Menu and Recipes

Oct. 2011 Menu and Recipes (viewable)

If you would like comment on your family’s opinion on each recipe please do it below. You are also welcome to comment on any changes, corrections, or additions you have made to the recipes. The feedback will be greatly helpful and appreciated from all who try these recipes.