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: December 2014 Menu & Recipes

December 2014 Menu for Wednesday’s Meal Swap

*All recipes serve 6 unless otherwise specified. Swappers make the same dish for the whole group at home. Then they get together once a month to swap entrees. It’s such a blessing to go home with a variety of food. No longer struggle with what’s for dinner! *

Your Choice

Kellie – Girl Scout Beef Gumbo

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1/4 green pepper, diced
1 onion, diced
2 lb. hamburger
1/2 cup water
3 cans condensed beef vegetable soup
1/4 lb. velveeta cheese, cubed
bag of corn chips

Prep Day Directions: Brown hamburger with onion and green pepper. Let cool and put in labeled bag (1 of 2). Add soup, water, and velveeta to bag and seal. label corn chips (2 of 2).

Serve Day Directions: Thaw bag of gumbo. Heat until hot and serve with cornchips!

Sara – Dijon Fish Cakes

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36 oz. Tilapia
3/4 c. Mayonnaise
3 eggs
3 Tbsp fresh (1 Tbsp dried) dill
1 1/2 Tbsp Dijon mustard
1 1/4 c. Panko

Prep Day Directions: Heat oven to 400° F. Place the tilapia on a rimmed baking sheet and season with salt and pepper. Bake until cooked through, 10 to 12 minutes. Let cool and flake into small pieces. In a medium bowl, combine the mayonnaise, eggs, dill, and mustard. Fold in the tilapia and panko. Form the mixture into 12 cakes and chill for at least 30 minutes (or flash freeze).

Serve Day Directions: Thaw in refrigerator. Heat 2 Tbsp oil in a large nonstick skillet over medium heat. Cook the tilapia cakes until golden, 3 to 5 minutes per side. (Can also be cooked from frozen, add several minutes to cooking time).

North American/European

Katie – Chicken Parmesan Bake

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4 cups of shredded, cooked chicken
1 Box Farfalle pasta
1 jar of marinara sauce
2 cups shredded mozzarella cheese
1 cup panko or whole wheat bread crumbs
1-2 tablespoons olive oil
fresh, chopped herbs (parsley, basil, oregano, etc)
salt and pepper

Prep Day Directions: Preheat oven to 350 degrees. Bake frozen chicken breasts, shred. Boil pasta. Layer the pasta in the bottom of a 9×13 baking dish then cover with chicken and marinara sauce. Next, top with cheese until all the chicken is covered. In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper. Sprinkle the seasoned breadcrumbs on top.

Serve Day Directions: Let casserole thaw in the fridge overnight. Bake in 350 degree oven for about 20-25 minutes or until golden on top and bubbling on the sides.

SouthWestern/Latin

Jenica – Chicken Tortilla Soup

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8 servings

1 pound shredded, cooked chicken
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced 2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro

Prep Day Directions: Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. *I have also let this simmer on the stove for 3-4 hours and its great!

Serve Day Directions: Shred chicken. Enjoy by topping with cooked rice, sour cream, cheese, chips and of course, lime juice!

Bridget – Beef Tamale Pie

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1.5lb beef
15oz can of tomatoes diced
Can of corn
Garlic
1/2 diced onion Cumin
Chili powder
1cup corn meal
Ripe olives

Prep Day Directions: Sautéed onions and garlic Brown beef and drain Add tomatoes corn mad beef mixture together add seasoning and let cool. Add to ziplock bag. 1 cup cornmeal to separate bag and label can of ripe olives and freeze beef mixture.

Serve Day Directions: Pour into baking dish Add 1 cup corn meal to 1cup cold water Boil 3cups water and add the corneal mixture to boiling water and stir until cooked add ripe olives salt and Tb butter to cornmeal mixture Mix with meat ANC bake 400 for 25 mins or until cooked

Asian/Indian

Leah – Chicken Chow Mien

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1-2 lbs Chicken breast (cubed or shredded)
1 can bean sprouts
1 can water chestnuts
1 Cup celery (chopped)
1 onion (chopped)
1 medium garlic clove (crushed)
1 Cup low sodium chicken broth
1/3 Cup low sodium soy sauce
1-2 Tbsp vegetable oil
Pepper to taste
1/4 Cup cornstarch
1/3 Cup cold water Rice
Crispy chow mein noodles

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!

Italian/Mediterranean

Nicole – Sausage Peppers and Potatoes

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1 pound(s) sweet and/or hot Italian sausage, cut crosswise into thirds (Cut at Everett’s)
1 pound(s) small red potatoes, each cut in half
1 large (about 1 pound) onion, cut into 12 wedges
2 red and/or yellow peppers, cut lengthwise into 8 pieces (used Trader Joe’s tricolor bag)
1 tablespoon(s) olive oil

Prep Day Directions: Cook potatoes. Put cooked potatoes, onions and peppers in one bag. Sausage in another bag.

Serve Day Directions: Thaw in fridge. Heat until meat is cooked and potato/pepper/onion is heated with one tablespoon of olive oil.

Ashley – Chicken Cordon Bleu

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3 large chicken breasts, filleted
1 can cream of chicken soup
1 cup milk
12 slices ham
6 slices swiss cheese
1 – 8oz. package dry stuffing
*1/4 cup butter, melted (you provide)

Prep Day Directions: Combine chicken, milk, and soup in freezer bag and freeze. Put ham and cheese slices in small bag and freeze. Bag stuffing separately and do not freeze.

Serve Day Directions: Thaw both bags. Pour a little of the soup mix just to coat the bottom of your slow cooker. Layer chicken breasts over the sauce. Cover breasts with two slices of ham and one slice of cheese. Pour the remaining soup over the chicken. Sprinkle the stuffing over the top and drizzle butter over the stuffing. Cover, and cook on low for 4 to 6 hours.

Meal Swap: December 2014 Menu

December 2014 Menu for Wednesday’s Meal Swap

*Swappers make the same dish for the whole group at home. Then they get together once a month to swap entrees. It’s such a blessing to go home with a variety of food. No longer struggle with what’s for dinner! *

Your Choice

Kellie – Girl Scout Beef Gumbo

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Sara – Dill Fish Cakes

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North American/European

Katie – Chicken Parmesan Bake

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SouthWestern/Latin

Jenica – Chicken Tortilla Soup

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Bridget – Beef Tamale Pie

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Asian/Indian

Leah – Chicken Chow Mien

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Italian/Mediterranean

Nicole – Sausage Peppers and Potatoes

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Ashley – Chicken Cordon Bleu

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Recipes to come in December…Stay tuned!!!