Meal Swap: September 2015 Menu and Recipes

September 2015 Menu & Recipes

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

Your Choice



Katie/Brittney: Buffalo Chicken Stuffed Shells

 

  • 1 package (12 Oz. Size) Jumbo Shells
  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 Tablespoon Vegetable Oil
  • 1 teaspoon Salt
  • ⅔ cups Hot Sauce⅓ cups Bleu Cheese
  • ⅓ cups Mozzarella Cheese, Shredded
  • ⅓ cups Parmesan Romano Cheese
  • 2 cups Ricotta Cheese

Prep Day: Prepare the pasta according to package directions. Cut the chicken into small pieces, and then cook in a skillet over medium heat with the vegetable oil until no longer pink in the center. If any pieces are on the larger side, shred them with a fork once cooked.

In a large bowl, mix together all of the ingredients except the shells. Stuff each shell with as much filling as it will hold (it’s okay if some of them overflow a little). Place in your dish seam-side up. Wrap for freezing and freeze.

Serve Day: Thaw.Bake at 400ºF for 20–30 minutes or until heated through.

North American/European

Jenica: Big Kahuna Chicken Teriyaki Sandwiches

 

  • 4 chicken breasts
  • 1 bottle Teriyaki sauce (we used Lawry’s brand)
  • 3/4 c. brown sugar
  • 4 slices deli ham
  • 1 can sliced pineapple (or you can use fresh which would be even better)
  • 4 slices Pepper Jack cheese
  • 4 large hamburger buns

Prep Day: Pound chicken breasts until they are about 1/4″ thick all around. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the mixture to the freezerbag with the chicken and seal tightly. Place ther rest in aproper containers for freezing. Also package up ham, cheese and buns for freezing. Freeze.

Serve Day: Thaw. Marinade the pineapple with the rest of teriyaki. Open pineapple can and save a little of the juice in a bowl. Place chicken and pineapple on the grill (medium heat).

Brush with Teriyaki sauce every few minutes until chicken and pineapple are done– try to only flip the chicken and pineapple once. Either on the grill or in a frying pan, cook ham with a little of the pineapple juice until it becomes nice and hot. Slice open hamburger buns and place a piece of cooked chicken on each bottom bun. Top with cheese, ham, grilled pineapple, and bun top. Serve immediately with remaining grilled pineapple.


Southwest/Latin

Leah:  Crockpot Mexican Turkey Wraps

 

Yield: 8 servings

  • 1lb. turkey tenderloins
  • 1/4 tsp. pepper
  • 1/2 onion, chopped
  • 1 cloves garlic, chopped
  • 1/4 cup water
  • 1 envelope OR 2 Tbsp. taco seasoning mix
  • 8 flour tortillas
  • 1 cups prepared coleslaw
  • 1 cups shredded Cojack cheese

Prep Day: Place turkey, veggies, and spices in a freezer bag. Shake it up and freeze. Place cheese and tortillas in another bag for freezing.

Serve Day: Thaw. Put turkey tenderloins and other contents from the freezer bag into a 4 quart crockpot and spriand water, cover and cook on low for 6-7 hours until turkey is cooked.

Remove turkey from crockpot and, using two forks, shred the meat into thin strips. Add 1 cup water and taco seasoning mix to mixture remaining in crockpot. Stir in shredded turkey, cover, and cook on low for 1-2 hours until mixture is blended and thickened.

Make sandwiches using turkey filling, coleslaw, shredded cheese, and tortillas.

Liz: Slow Cooker Southwestern Pork Chili

 

  • 1 pound lean ground pork (You can sub ground turkey if you don’t eat pork)
  • 2 onions, peeled and chopped (about two cups)
  • 2 stalks of celery, chopped (about one cup)
  • 1 large carrot, peeled and diced
  • 1 red pepper, chopped
  • 14oz can of tomato sauce
  • 15.5oz can of black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 tablespoons light brown sugar
  • 1 cup chicken broth (store-bought or homemade)
  • 3 cloves of garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Prep Day: Brown the ground pork on your stovetop, and take it off the burner allowing it to cool.

Label a gallon-sized plastic freezer bag. Add all ingredients to the freezer bag. Remove as much air as possible, seal and lay flat in your freezer for up to three months.

Serve Day: Thaw and cook in your crockpot on “low” setting for 6-8 hours. Break apart pork and serve.

I like to add chopped cilantro, two teaspoons of chipotle peppers (this is what makes it spicy), and fresh lime juice to the chili right before serving. Serve with sour cream, cheese, and avocado on the side.

Asian/Indian



Ashley: Chicken Stir Fry

 

  • 1.5 pounds chicken
  • 1 bottle stir fry sauce
  • carrots
  • peas
  • broccoli
  • onion
  • Sesame or Hot or Veggie oil

Prep Day: Bag chicken. Bag sauce and veggies separately. Freeze.


Serve Day
: Thaw both bags. Cook chicken in skillet until cooked through with a little oil. Add veggies and sauce bag and cook until hot.

Nicole: Asian Shrimp Stir Fry

 

Serving Size: 6 each (recipe makes 2 meals)

  • 2 (15-ounce) cans coconut milk
  • 1/2 cup chicken broth
  • 2 Tablespoons fish sauce
  • 2 teaspoons red curry paste
  • 1 teaspoon honey
  • 2 bags frozen stir fry vegetables
  • 2 lbs. frozen cooked shrimp (tails-off)
  • rice (you provide)

Prep Day: Combine coconut milk, broth, fish sauce, curry paste, and honey in a bowl. Mix well. Put into gallon size freezer bag: 1 lb. shrimp, 1 bag veggies, and 2 cups coconut curry sauce.

Serve Day: Heat on stovetop over medium heat until desired temperature. Serve over rice.

Italian/Mediterranean
Kellie: Chicken Cordon Bleu

 

  • 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
: 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: 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.

Anna: Fig and Goat Cheese Pizza with Arugula

 

Servings: 4 (Individual pizzas)

  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 1 tablespoon minced shallot
  • 1 cup dried figs, stemmed, quartered
  • 1/2 cup Marsala
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon kosher salt plus more
  • Freshly ground black pepper
  • 1 1/2 cups all-purpose flour plus more
  • 1 1/2 cups bread flour
  • 8 ounces fresh goat cheese
  • 2 cups arugula
  • 1 pear, cored, thinly sliced

Prep Day: Heat 1/2 Tbsp. oil in a small saucepan over medium heat. Add shallot; stir until soft, about 5 minutes. Add figs, Marsala, and rosemary. Increase heat. Bring to a boil. Add 1 cup water. Reduce heat to medium-low; simmer, stirring often and adding water by tablespoonfuls if too thick, until figs are soft and jam measures 1 1/4 cups, about 20 minutes. Season with salt and pepper. Cool and pack for freezing. Place in gallon freezer bag.

Pulse 1 1/2 cups all-purpose flour, bread flour, 1 1/2 Tbsp. oil, 1 tsp. salt, and 1 cup water in a food processor until dough forms. Divide into 4 pieces. Wrap each in plastic airtight and place in freezer bag.

Prepare a bag with arugula, pear, and cheese for refrigeration pack.

Serve Day: Thaw contents of bag. Let the dough rest and rise until soft, 2–3 hours. Once the dough has risen, preheat oven to 450°. Roll out each dough piece on a floured surface to a very thin 10″ round. Cover with a kitchen towel.

Place 1 dough round on each of 2 baking sheets. Bake for 3–4 minutes to partiallycook. Repeat with remaining dough.

Spread 3–4 Tbsp. fig jam over each crust; scatter 2 oz. goat cheese over each. Bake in batches until crust is crisp, 4–5 minutes.

Toss arugula, pear, and remaining 1 tsp. oil in a large bowl; season with salt andpepper. Top pizzas with salad.

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!!!