JUNE 2016 JUNE 2016 SWAP MENU and RECIPES

JUNE 2016 SWAP MENU and RECIPES


Kellie: Creamy Bacon Mini Meatloaves

Liz: Honey Mustard BBQ Chicken

Ashley: Southwest Beef and Pineapple Skewers

Nicole: Chicken Fajitas

Julie: Mongolian Beef

Anna: Super Lazy Teriyaki Chicken Stir-Fry

Katie/Brittney: Woodland Park Italian Beef

American
Kellie – Creamy bacon mini meatloaves

2 eggs
3/4 cup milk
1-1/2 lb. lean ground beef
1 pkg. Stove Top Stuffing Mix for Chicken
3/4 cup shredded Mexican four cheese blend
1/3 cup BBQ sauce
3 green onions, sliced
6 slices bacon

Prep Day: Whisk eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty. Wrap individually in plastic wrap; place in freezer bag. Freeze up to 3 months.

Serve Day Direct: From frozen – Heat oven to 375. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (160*)

From Fresh or Thaw State – thaw overnight in fridge. Bake 35 min. or until done (160*)

Liz – Honey MUstard BBQ Chicken

1/4 cup apple cider vinegar
1/4 cup brown sugar
1 cup chicken stock
1/2 cup honey mustard
1/2 tsp allspice
1/2 tsp curry powder
4 pieces chicken breasts
4 chicken thighs
salt and pepper

Prep Day: Mix vinegar, brown sugar, stock, honey mustard, allspice, and curry powder. Place in bag for freezing. Bag chicken for freezing.

Serve Day: Thaw. Preheat grill pan or griddle over medium-high heat. Bring sauce to a bubble and reduce heat to lowest setting. Coat chicken with a drizzle of oil and salt and pepper, to taste. Place chicken on hot grill and cook 4 to 5 minutes, then turn. Baste chicken liberally with sauce and grill another 5 minutes. Turn once again and baste. Cook 2-3 minutes more, then transfer chicken to a platter and serve.

Asian

Ashley – Southwest Beef and Pineapple Skewers

1 lb beef chunks
1 package taco seasoning
⅓ cup oil
3 T Lime Juice
1 can pineapple chunks

Prep Day: Combine all ingredients but can of pineapple in freezer bag and freeze flat. Bag skewer sticks separately.

Serve day: Thaw. Skewer meat and pineapple chunks onto skewer sticks. Grill until desired doneness. Discard extra meat marinade, or boil to use on cooked skewers.

Julie – Mongolian Beef

1.5 lb beef stew meat
2 tsp garlic
½ tsp ginger
¼ c hoisin sauce
¼ c soy cause
¼ corn starch

Prep Day: Place stew meat in freezer bag. Stir the rest of the ingredients together. Pour over meat. Close bag and freeze.

Serve Day: Thaw. Cook in crock pot on high for 4hrs or low for 7hrs. Serve with broccoli and/or rice.

Anna – Teriyaki CHICKEN Stir-Fry

Frozen Stir Fry Veggies
Chicken Breasts
Teriyaki Stir Fry Marinade
Rice

Prep Day: Cut up chicken breast pieces into stir fry sized chunks. Put in freezer bag. Label chicken bag, frozen veggies bag, marinade jar, and rice.

Serve Day: Thaw Chicken completely. Stir fry meat with a little oil in a wok or skillet for a few minutes until cooked through. Add frozen vegetables and marinade. Cook on high and stir frequently for 3-5 minutes until vegetables are heated and meat is no longer pink in the center (at least 165 F). Serve with rice.

Italian

Katie/Brittney – Woodland Park Italian Beef

2-3 lb. roast
2 large onions, sliced
1-2 green peppers, diced or sliced
2-16 oz. jars Peperoncini peppers with juice, sliced
½-1 C. water
1 t. Fresh ground pepper, sprinkled on top of roast
French rolls, sliced
Provolone cheese slices

Prep Day: Cut roast into 4×4 chunks. Put meat into large roasting pan with onion, and green peppers. Sprinkle with pepper. Pour Pepperoncini peppers (with juice) and water over meat mixture. Bake at 275 degrees for 5 hours. When meat is done and fork tender, remove beef and shred with 2 forks. Turn oven temperature to arm (200 degrees). Return beef into pan, mix with pan juices, and let sit in oven for 1 hour. Cool. Freeze.

Serve Day: Thaw meat and gently reheat. Place rolls on baking sheet. Place a slice of provolone cheese on each half of roll. Place under broiler until melted. Top with beef and serve.

Southwestern
Nicole – Fajitas

1 onions

3 colors of peppers

chicken

Tortillas

1 tablespoon cornstarch

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon paprika

1 teaspoon white sugar

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1/4 Olive Oil, you provide
Prep Day: Cut veg and meat into strips. Place in gallon freezer bag. Mix up the spices. Put in snack size baggie. Place in gallon freezer bag, close and freeze.

Serve Day: Thaw. Preheat oven to 400. Mix oil and spices. Toss chicken veggies and oil spice mix together on a sheet pan. Spread out evenly on the pan. Bake 25-30 minutes.

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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.