Meal Swap: Friday’s February 2013 Menu and Recipes

Friday’s February 2013 Menu

Seafood/Fish:

Lindsay L. – Jambalaya

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1 pound skinless, boneless chicken breast halves, cubed
1 pound andouille sausage, sliced
1 pound frozen cooked shrimp, without tails
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
1-2 teaspoons Cajun seasoning
1/4 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste

Prep Day: dump everything but shrimp together and freeze.

Serve Day: In a slow cooker, stir together everything but the shrimp. Cover and cook 7 to 8 hours on low, or 3 to 4 hours on high. Stir in the shrimp during the last 30 minutes of cook time. Serve over hot cooked rice.

Poultry:

Heather G. – Chicken Pot

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Cooked chicken shredded, 2 cups
2 good size Carrots medium, chopped
1 small onion, diced
1-2 stalks of celery, diced
10 ounce bag mixed frozen veggies or Chopped green beans or frozen peas
Chicken or veggie broth
Flour, 1/4-1/2 cup
2-3 tablespoons butter
2 cups milk or 1/2 & 1/2, or cup of each
Sage, thyme, rosemary,parsley, salt and pepper to taste
2 Pie shells

Prep Day Directions: Defrost the filling pour into pie crust, and top with pie crust. Bake per crust instructions. Cook onions, carrots and celery. Deglaze with stock. Make a roux with flour and butter once golden and smooth add to stock stirring. Add shredded chicken,milk, frozen veggies stir together.

Serve Day Directions: Place filling in pie. cover with the second crust, and cook in preheated oven 400 degrees.

Megan – Maple Dijon Glazed Chicken

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3 pounds chicken breasts
1 cup Dijon mustard
1/2 cup maple syrup
2 Tablespoons red wine vinegar
salt and pepper to taste
fresh rosemary
couscous

Prep Day Directions: Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

Serve Day Directions: When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving. Top over prepared couscous and take drippings from crockpot and drizzle over.

Beef:

Heather T. – Crockpot Italian Beef

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3 lbs rump roast, trimmed of visible fat
1 medium onion, thinly sliced
1/2 cup water
1 (11 1/2 ounce) jar pepperoncini peppers, sliced (reserve 1/2 cup juice)
1 (2/3 ounce) package Italian salad dressing mix
2 teaspoons garlic, minced
6 hoagie rolls or 6 hoagie rolls, split
Shredded mozzarella
arugula, for serving (optional)
1 tomato, sliced, for serving (optional)

Prep Day Directions: Combine beef, sliced onions and garlic in ziplock,
Freeze along with the cheese, hoagie rolls and Italian dressing packet. (Do not freeze peppers. 🙂

Serve Day Directions: Place beef and onion and garlic mixture in a 3 1/2-quart or larger slow-cooker. Add 1/2 cup water and Italian dressing mix. Add 1/2 cup of pepper juice. (You can add the whole jar of peppers if you would like as well, a lot of the reviews said it was really good with them). Cover and cook on low 8-10 hours or until beef is very tender. Season with salt/pepper to your liking. Thaw bread and mozzarella cheese. Brush cut sides of rolls with some of the cooking liquid. Transfer beef to cutting board; slice thinly or shred. You can sprinkle mozzarella cheese on top and either broil them or microwave to melt the cheese. Serve on rolls with arugula, sliced tomatoes and peppers.

Ann – Mini Meat Loaves

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Makes 12 mini-loaves, 2 in a serving

1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided — you will supply your own
1 1/2 pounds ground beef, extra lean (raw)
1 cup bread crumbs
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

Prep Day Directions: Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl. Spoon the meat mixture into 12 muffin cups coated with cooking spray. Cover with foil and freeze in pan.

Serve Day Directions: Thaw in fridge. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

Serve as is or “frost” with mashed potatoes and chives

Your Choice or Meatless:

Lindsey M. – Sausage and Egg McMuffins

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6 English Muffins
6 Eggs Sausage
6 precooked patties
6 slices Cheddar Cheese

Prep Day Directions: Scramble eggs and bake in greased muffin tins at 350 for 10-15 minutes. Cool, flash freeze, and place in freezer zip lock bag. Place sausage patties and cheese in seperate bags and place in freezer bag. Freezer English muffins.

Serve Day Directions: Thaw. Toast english muffins in toaster or in oven on a cookie sheet. Reheat Sausage patties and eggs in microwave or oven. (I usually do the sausages in the oven and eggs in the microwave.) Layer cheese, sausage and egg on english muffin. Enjoy!

Gretchen – Black Bean and Rice Cakes

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2 cans (15 ounces each) black beans, rinsed and drained
2 large scallions, coarsely chopped
1 jalapeno, seeded and chopped
1/4 teaspoon ground cumin
3/4 cup cooked brown rice
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
1/2 cup plain low-fat yogurt
1 tablespoon finely chopped fresh cilantro, plus leaves for serving
1 tablespoon fresh lime juice

Prep Day Directions: In a food processor, pulse half the beans with scallions, jalapeno, and cumin until a chunky paste forms. In a large bowl, combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into eight 3-inch-wide patties. (To freeze, wrap individually in plastic and freeze up to 2 weeks; thaw before cooking.)

Serve Day Directions: Thaw patties. Preheat oven to 450 degrees. Brush a rimmed baking sheet with oil; place in oven to heat, 5 minutes. Carefully place patties on hot sheet; bake until bottoms are golden brown, 10 to 12 minutes, rotating sheet halfway through. Let rest on sheet 5 minutes before removing. Serve patties topped with yogurt and cilantro if available.

Pork:

Sarah – Teriyaki Pork Chops

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6 pork chops
16 oz bag of frozen stir fry veggies
1/2 cup teriyaki sauce
3 Tablespoons orange marmalade

Prep Day: Place pork chops in freezer bag. Mix teriyaki sauce and marmalade in small bowl and pour into small freezer bag. Have one bag of frozen stir fry vegetables on hand.

Serve Day: Thaw all ingredients. Place pork chops in a 9×13 greased baking dish. Pour frozen veggies on top of chops, and then pour the teriyaki mixture over the veggies. Bake covered in 450 degree oven for 30-35 minutes or until pork is cooked through. It took about 45 minutes in my oven, so check the meat at 35 mins. to not overcook. This recipe is great for leftovers.

Vanessa – Sassy Hot Ham and Cheese sliders

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Serves 6 – 2 sandwich serving

1 (12 ct.) pkg. Hawaiian bread rolls
1/2 pound sliced deli Honey baked ham
8 slices Muenster Cheese
4oz. Chive & Onion Cream Cheese
1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1/2 tablespoon dried minced onion
1/4 cup grated Parmesan cheese
1 tablespoon packed brown sugar

Prep Day: Cut all rolls in half. Place roll bottoms in 9×13-inch pan. Place equal amounts of ham on each roll bottom. Top with Muenster cheese. spread cream cheese over cheese. Return the tops to the bottoms making sandwiches. Top with plastic wrap. Put the butter, Worcestershire sauce, onion, brown sugar and Parmesan cheese in sauce pan. stir constantly till melted and thick. Once cooled place in a quart size freezer bag. Put sauce bag on top of sandwiches. Put on foil cover on and freeze.

Serve Day: Thaw all ingredients. Remove all plastic in pan. Pour sauce in small sauce pot and heat until melted. Stir along the way. When done pour over your sandwiches to your liking and let sit for at least 20 minutes. Place sandwiches, covered in foil, in a preheated 350 degrees F oven. Bake for 20 minutes or until warmed through. Enjoy!

Note: please don’t forget to give each other feedback in the comments area about this months menu.

Next swap is: Friday March 15th, 2013 @ 11:30am in the First Free Church Gym after MOPS.

Please submit your meal swap finished recipes to the blog and email me your 2 recipes that need to be voted on. I need those the Monday before swap! Thank you for your cooperation.

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Meal Swap: Wednesday Group’s Feb. 2013 Menu and Recipes

Feb. 2013 Menu for Wednesday Night Meal Swap…

All recipes serve 6 unless otherwise specified.

Choice:

Heather – Apricot Chicken

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3 pounds chicken breasts, cut into pieces
1 cup apricot jam
1 cup Russian dressing
1 package dry onion soup mix

Prep Day Directions: Cut chicken into pieces, place in Ziploc. Mix together apricot jam, Russian dressing and dry onion soup mix – pour over chicken breasts as marinade. Freeze.

Serve Day Directions: Thaw bag of chicken and marinade. Put thawed chicken and marinade into 9×13 pan. Bake at 300 degrees until chicken is cooked – approximately 1 hour. Good served with rice and veggies!

North American/European:

Bridget – Chicken Pot Pie

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1-10.5 oz can cream of chicken Soup
1-10.5 oz can cream of Potato Soup
2 C Diced Chicken Breast
2 Cups Frozen Mixed Vegetables
Pinch of Salt/Pepper/Garlic Powder
2 Frozen Pie crusts

Prep Day Directions: Mix all Ingredients except for Pie crust together and put in freezer bag.

Serve Day Directions: Thaw Ingredients in the freezer bag in the refrigerator overnight. Keep Pie Crust Frozen for easier assembly. Once ingredients thawed, pour into one pie shell and top with the other. Vent pie shell. Bake at 375 for 50minutes.

Italian/Mediterranean:

Kirsten – Lasagna Roll Ups

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1 Box Lasagna noodles
1 lb. lean ground beef
1 small onion, chopped
1 Tbsp. minced garlic
1 Tbsp. Italian Seasoning
1 jar Spaghetti sauce
1 c. Mozzarella Cheese, shredded
16 oz. cottage cheese

Prep Day Directions: Cook noodles according to package (al dente). Meanwhile, brown beef with garlic and onion, then drain. Mix in Italian Seasonings and half the jar of sauce. Spread each noodle with meat mixture and top with some cottage cheese then roll up and place in baking panf. Pour remaining sauce over the top of roll-ups and then sprinkle mozzarella cheese over the top. Freeze.

Serve Day Directions: ****Don’t forget to take the plastic wrap off!!!*** Thaw overnight in refrigerator. Bake at 350 for 45-60 minutes or until bubbly. *I’m sure you could bake straight from the freezer if you double the time, maybe keep covered for the first hour.

Asian/Indian:

Ashley – Asian Peanut Butter Pork

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2lbs pork tenderloin 1 onion, sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy peanut butter

You provide: 2 tablespoons chopped peanuts (garnish; optional) 1 lime, cut in wedges (garnish; optional)

Prep Day Directions: Cut onions into rings. Freeze. Put pork into a separate bag and freeze. Combine all other ingredients and freeze.

Serve Day Directions: Thaw all 3 bags. Place onions on bottom of crockpot. Place pork on top of onions. Cover with sauce. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanutbuttery goodness. Garnish with chopped peanuts, and serve with lime wedges.

Southwestern/Latin American:

Kristine – Mexican Lasagna with Chorizo Sausage

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1 package cream cheese
2 cups shredded Mexican cheese blend
1 medium onion (about 2/3 cups chopped)
1 can enchilada sauce
12-6 inch corn tortillas
1 pound Mexican chorizo
1 pound ground beef
2 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 (15-ounce) can black beans, drained

Prep Day Directions: Cook beef, chorizo, onion and seasonings until cooked through. Place cream cheese in a microwave safe bowl and microwave on high 30-45 seconds or until very soft. To assemble lasagna, spread a little enchilada sauce over bottom of baking dish. Then dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese over the tortillas and spread out. Sprinkle with a third of the shredded cheese. Top with a third of the meat mixture. Repeat layers one more time: dipped tortillas, second half of cream cheese, 1/3 of shredded cheese, 1/3 of meat. Dip remaining four four tortillas into sauce and arrange on top. Top with remaining meat mixture. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/3 of shredded cheese. Cover with foil and freeze.

Serve Day Directions: Thaw or cook from frozen. Meat is already cooked so it just needs to be baked until heated through and cheese is melted.

Kellie – Southwestern Pork Burritos

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3 tablespoons tomato paste
1 tablespoon honey
¼ teaspoon salt
3 cloves garlic, finely chopped
1 tablespoon chili powder
1 boneless pork shoulder roast (2 1/2 lb), trimmed of fat
1 can (10 oz) diced tomatoes and green chilies, undrained
6 tortillas

You Provide: Assorted toppings – Cheddar cheese, sour cream, chopped fresh cilantro, shredded lettuce, diced tomatoes

Prep Day Directions: Put Pork in labeled bag. Put tomato paste, honey, salt, garlic, chili powder, and diced tomatoes with green chilies in a food processor for 10 seconds. Put tomato mix in a quart sized bag and freeze with pork. Bag 6 tortillas and label.

Serve Day Directions: Thaw pork and tomato mix. Spray slow cooker with non-stick spray and put in pork. Pour tomato mix on top of pork and cook on low for 8 to 10 hours. Enjoy with tortillas and your own additional fixings.

Soups/Stews:

Emily – Chicken Wild Rice Soup

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1/2 cup diced onion
1 cup chopped carrot
1/2 cup flour
6 T butter
2 cups milk
5 cups chicken broth
3 cups diced cooked chicken meat
1.5 cups cooked wild rice
3 T sherry
1/2 tsp pepper
1/2 tsp curry
1/2 tsp dry mustard

Prep Day Directions: Add olive oil or some of your broth to a frying pan and saute the veggies. You want the onion fully cooked and some bite left in the carrot.

Cook wild rice according to directions.

In Dutch oven, melt the butter with a med-high heat. Add the flour and whisk it well, it will combine easily. Keep whisking and add about a quarter of the broth, when that thickens add the rest of the broth. Whisking still, add the milk and let this come to a boil to thicken. You want it to coat a spoon but not get too thick. When it’s thick enough remove it from the heat and let cool.

Place veggies, chicken and broth in bag and freeze using freezer bag method.

Serve Day Directions: Thaw completely. Re-Heat on stove top.

Erin – Chihuahua Chili

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Serves 8

1/4 cup oil
1 large onion, chopped
3 Tbsp chopped garlic
2 cups tomato sauce
1 cup enchilada sauce
12 oz. chicken broth
2- 29 oz. cans pinto beans, drained
2- 15 oz. cans black beans, drained
1 lb. ground beef, browned and drained
1 Tbsp chili powder
1 Tbsp cumin

You provide toppings: sour cream, grated cheddar cheese, chopped cilantro

Prep Day Directions: Brown and drain beef. Set aside In large pot, heat oil. Saute onion until translucent, about 3 to 4 minutes. Add garlic and sauté 2 minutes more. Add tomatoes, enchilada sauce, broth, beans, cumin and chili powder. Mix well. Pour into labeled freezer bags.

Serve Day Directions: Thaw. Bring to boil and simmer, partially covered, until slightly thickened and flavors have mingled, about 1 hour on the stovetop. Or cook all day in the crockpot.

Note: please don’t forget to give each other feedback in the comments area about this months menu.

Next Meal Swap: Wednesday 3/13/13 @ 8:30pm will be at Erin’s. Please do not forgot to submit your finished recipe to the blog on the Monday before swap. Thanks for your cooperation!

April 2013 Menu Assignments:

Your Choice – Kristine and Kellie
North American/European – Erin and Emily
Italian/Mediterranean – Heather S.
Asian/Indian – Bridget and Andi
Southwestern/Latin American – Kirsten and Lisa
Soups/Stews – Nicole and Ashley

Meal Swap: Friday Group’s Feb. 2013 Menu

Friday’s February 2013 Menu

Seafood/Fish:

Lindsay L. – Jambalaya

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Poultry:

Heather G. – Chicken Pot

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Megan – Maple Dijon Glazed Chicken

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Beef:

Heather T. – Crockpot Italian Beef

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Ann – Mini Meat Loaves

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Your Choice or Meatless:

Lindsey M. – Sausage and Egg McMuffins

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Gretchen – Black Bean and Rice Cakes

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Pork:

Sarah – Teriyaki Pork Chops

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Vanessa – Sassy Hot Ham and Cheese sliders

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Next swap is: Friday Feb. 15th, 2013 @ 11:30am in the First Free Church Gym after MOPS.

March 2013 Menu Assignments:
Seafood/Fish – Vanessa and Sarah
Poultry – Lindsay L. and Keri?
Beef – Heather G. and Megan
Meatless or Your Choice – Ann and Heather T.
Pork – Lindsey M. and Gretchen

Please submit your feb. meal swap finished recipe to the blog and email me your 2 march entree choices for the voted on the Monday before swap! Thank you for your cooperation.