Posted in - 2015 Swap Recipes, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: December 2015 Menu & Recipes

December 2015 Meal Swap Menu

Your Choice

Leah – Chicken Chow Mein





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





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





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





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.


Anna – Chicken Enchiladas





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.

Katie and Brittney – Sesame Chicken Strips


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.


Kellie – Stromboli





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.

Posted in - Pork, Breakfast, Meal Planning

Meal Planning Mondays: Recipes to Try for this Season of Showers


It’s wedding and baby shower season! Gotta try these recipes…

Pancake Sausage Bites


Peanut Oil or Canola Oil for frying
1 package Johnsonville Sausage Patties(8 ct), original recipe
1½ cups Bisquick
1 tablespoon Sugar
¼ teaspoon Cinnamon
½ teaspoon Vanilla Extract
1 Egg
½ cup Milk + 2 Tablespoons
1 /2 cup Pure Maple Syrup
1 tablespoon Butter
2 tablespoon Heavy cream

Prep Day: Place about 2″ oil in a sauce pan and heat to 350. Place the sausage patties in a medium bowl. Break them up so they are no longer formed. Reform into about 22 1½ teaspoon sized balls. Place the sausage balls in a large skillet over medium heat and cook for about 15 minutes, turning often. Remove and drain on a plate lined with paper towels. In a medium bowl, mix together the bisquick ,sugar and cinnamon. Whisk in the vanilla, egg and milk until smooth.
Pick up a cooked sausage ball with a toothpick and dip into the batter, completely cover the sausage with batter. Carefully lower into the oil and fry for about 1- 1½ minutes or until golden brown. Remove and drain on a paper towel lined plate.

Freezing Directions: Allow breakfast balls to completely cool. Flash freeze on cookie sheet until hard. Place in freezer storage container or freezer bag, freezing up to 3 months.

Serve Day: No need to thaw, just reheat for 25 seconds per ball in microwave.

To Make Creamy Maple Dipping Sauce: Pour the maple syrup into a small bowl and add the butter. Microwave for about 45 seconds. Remove and stir to incorporate the syrup and butter. Add the heavy cream and stir.

Egg Muffins


5 Eggs
1/4 Cup Milk
2 Slices of Cheese (Your Choice on type)
Meat (optional)

Prep Day: Whisk 5 eggs and 1/4 cup of milk together. Add two slices of cheese (grated or in small pieces) and diced meat to the egg mixture. Salt and Pepper to taste. Butter or Spray your muffin tin with a non-stick spray. Evenly fill each muffin hole with the egg mixture. Bake at 350 degrees for 20 minutes.

Freezing Instructions: Remove egg muffins from the muffin tin and let cool. Place in a freezer bag.

Serve Day: 1-2 minutes in your microwave

Chilled Fruit Cups


1 can (12 ounces) frozen pineapple juice concentrate, thawed
1 can (6 ounces) frozen orange juice concentrate, thawed
1 cup water
1 cup sugar
2 tablespoons lemon juice
3 medium firm bananas, sliced
1 package (16 ounces) frozen unsweetened strawberries (I have used sweetened strawberries and reduced the sugar)
1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) crushed pineapple
18 clear plastic cups (9 ounces)

Prep Day: In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit. Spoon 3/4 cupful into each plastic cup. Place cups in a pan and freeze.

Serve Day: Remove from the freezer at least 40-50 minutes before serving. Serve with spoons.

Note: You kind of break up the frozen fruit with you spoon and eat it like a slush.

Simple Pasta Salad


1 lb. pasta (shells, rotini, penne, bowties, etc.)
1 can olives, sliced
1 pint grape or cherry tomatoes (diced tomatoes work well too)
1 cup frozen peas (do not thaw)
1 cup cheese (any kind), shredded or cut into chunks
12-16 oz. Italian dressing
other add-in ideas: chopped onion, chopped cucumber, chopped carrots, chopped celery, broccoli or cauliflower florets, etc.

Prep Day: Cook pasta according to package directions in salted boiling water. Drain and rinse with cold water. Add other ingredients, dressing last. Add enough dressing to fit your taste. Chill until serving.

Freezing Directions: Cook pasta as indicated above. In a gallon freezer bag place, pasta, olives, tomatoes (can be left out until serving day if desired), peas, cheese and any other suggested add-ins. In a pint freezer bag, place dressing. Put pint freezer bag inside gallon freezer bag and seal.

Serve Day: Thaw all bags and mix together before serving.

Lemon Blueberry Bread


1/3 cup melted butter
1 cup white sugar
3 tbs lemon juice
2 eggs
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup milk
2 tbs grated lemon zest
1 cup fresh or frozen blueberries

Prep Day: Preheat oven to 350*. Grease a loaf pan. Mix butter, sugar, juice, and eggs. Combine flour, baking powder, and salt. Stir into egg mixture alternately with milk. Fold in lemon zest and blueberries. Pour into pan and bake 60-70 minutes. Cool. Wrap and freeze.

Serve Day: Thaw. Slice and serve.

Chocolate Cappuccino Parfaits


4 1/2 cups chocolate low-fat ice cream, softened
2 tablespoons instant coffee granules
1/4 cup cold brewed coffee
6 tablespoons frozen reduced-calorie whipped topping, thawed
3/4 teaspoon ground cinnamon

Prep Day: Combine ice cream and coffee granules, stirring until coffee granules dissolve. Spoon 1/4 cup ice cream mixture into each of 6 (8-ounce) parfait glasses. Drizzle each serving with 1 teaspoon brewed coffee. Repeat layers, ending with ice cream mixture. Cover and freeze until firm.

Serve Day: Just before serving, top each parfait with 1 tablespoon whipped topping and 1/8 teaspoon cinnamon.

Any Time Punch


2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored Jell-O® mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage

Prep Day: Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.

Serve Day: Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.