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.

Wednesday Swap’s August ’14 Menu & Recipes

Wednesday Swap’s August ’14 Menu

Your Choice:

Nicole – S.W. hot dogs

20140709-225714-82634416.jpg

1 cup finely shredded Cheddar cheese
1/2 cup crushed tortilla chips
2 green onions, thinly sliced
3 tablespoons salsa
2 tablespoons mayo
1/2 teaspoon chili powder
12 hot dogs, cooked
12 hot dog buns

Prep Day Directions: In a bowl, combine the first six ingredients. Freeze (Crushed tortilla chips are in separate bag-needs to be added to thawed mixture).

Serve Day Directions: Thaw. Cut a 1/2-in.-deep lengthwise slit in each hot dog. Spoon about 1-2 tablespoons cheese mixture into each. Broil for 2-3 minutes or until cheese is melted. Add tortilla chips. Serve on buns.

Ashley – morrocan burger

20140709-230114-82874447.jpg

1 1/2 lb. ground beef
1/4 tsp ground cumin
1/4 tsp ground cinnamon salt and pepper to taste
2 gloves of garlic, minced
2 T of chopped cilantro
1/4 tsp ground coriander seeds
6 slices Swiss cheese

Prep Day Directions: Combine the beef w/the rest of the ingredients & make sure the chopped cilantro is distributed evenly. Shape the beef mixture into patties & freeze.

Serve Day Directions: Thaw and Broil/Grill/Fry each burger for 4 minutes on each side or until the meat is fully cooked. Top with supplied cheese.

OPTIONAL: Garlic Parsley Aioli to top burgers: 1 cup of homemade mayo, add 1 garlic clove minced and about 1/4 cup finely chopped parsley and mix well.

North American:

Kellie – creamy bacon mini meat loaves

20140709-231131-83491573.jpg

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 Directions: 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 Directions: 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*)

Sarah – stuffed chicken breast

20140709-231421-83661094.jpg

6 (about 2 pounds) medium skinless, boneless chicken-breast halves
1/2 cup(s) (about 4.4-ounce package) light garlic-and-herb spreadable cheese
1/4 cup(s) jarred roasted red peppers, drained and chopped
12 whole fresh basil leaves, chopped
1 teaspoon(s) olive oil, extra-virgin
1/2 teaspoon(s) salt

1/4 teaspoon(s) coarsely ground black pepper
Prep Day Directions: Prepare Stuffed Breasts: With tip of knife, cut each chicken breast from a long side, keeping knife parallel to surface of breast, to form a deep pocket with as small an opening as possible. In small bowl, combine cheese, peppers, and basil. Spread 1/6 cheese mixture in each chicken pocket. Rub outside of chicken with oil and sprinkle with salt and pepper. Either flash freeze or grill.

Serve Day Directions: Thaw. Cook on grill or in the oven to 165. Note: Can be messy on the grill as the cheese oozes out a bit so you may prefer to cook in the oven. We like to serve with lemon basil orzo on the side.

SW/Latin:

SW pork chops

20140709-231816-83896573.jpg

Asian/Indian:

Jenica – Asian style turkey meatballs

20140709-232140-84100218.jpg

Meatballs:
1/4 cup panko bread crumbs
1 1/4pounds extra lean ground beef
1 Tablespoon fresh ginger, minced
1 clove garlic, minced
1/2 teaspoons salt
1/4 cups fresh cilantro, chopped
3 medium green onions, chopped
1 Tablespoon low-sodium soy sauce
2 teaspoons sesame oil

Sauce:
4 Tablespoons low-sodium soy sauce
2 teaspoons sesame oil
2 Tablespoons fresh lime juice
2 Tablespoons water
1/2 medium green onions, chopped

Prep Day Directions: Preheat oven to 500. Mix together all ingredients listed for meatballs in a large bowl. Mix well with hands until combined. Shape 1/4 cup meat mixture into balls. Place rolled meatballs in baking dish. Bake for 15 minutes. Meanwhile, mix all sauce ingredients in small bowl. Serve meatballs with sauce for dipping. Freezing Directions: Prepare meatballs as directed above, but do not bake. Place on baking sheet lined with parchment paper. Flash freeze. Once frozen, place in gallon freezer bag. Place sauce in pint freezer bag. Label and freeze.

TO SERVE: Thaw. Preheat oven to 500. Place meatballs in baking dish. Bake 15 minutes. Meanwhile, heat sauce on stovetop or in microwave until heated through. Please note, my balls were not as big as the receipe called for so they may not take as much time in the oven – I also pan fried mine and they were good over rice and more lime juice on top!

Bridget – Bankock chicken

20140709-232508-84308957.jpg

1lb cubed chicken
2T rice wine vinegar
1T soy sauce
1T packed brown sugar
2T minced garlic
1T fresh ginger
1/4t red pepper flakes

Prep Day Directions: Add all ingredients in freezer bag and freeze.

Peanut sauce:
1T peanut oil
1/4 chopped onion sautéed
1t ginger
1t garlic
1/2 cup creamy peanut butter
1/2 cup chicken broth
1t ketchup
2T rice vinegar
2T soy sauce
1/2t red pepper

Blend all together and put in bag.

Serve Day Directions: Bake or grill chicken Can use sauce for dipping or mix with chicken and put over rice

Recipes to come in August!

Wednesday Swap’s August ’14 Menu

Wednesday Swap’s August ’14 Menu

Your Choice:

Nicole – S.W. hot dogs

20140709-225714-82634416.jpg

Ashley – morrocan burger

20140709-230114-82874447.jpg

North American:

Kellie – creamy bacon mini meatloafs

20140709-231131-83491573.jpg

Sarah – stuffed chicken breast

20140709-231421-83661094.jpg

SW/Latin:

SW pork chops

20140709-231816-83896573.jpg

Asian/Indian:

Jenica – Asian style turkey meatballs

20140709-232140-84100218.jpg

Bridget – Bankock chicken

20140709-232508-84308957.jpg

Recipes to come in August!