Meal Swap: March 2015 Menu & Recipes

March Menu

All recipes serve six unless otherwise specified.


Your Choice

Bridget – apricot glazed pork roast



2 cups chicken broth
1cup apricot preserves
2 cups chopped onions
2T Dijon mustard
2T soy sauce
3lb pork roast

Prep Day Directions: Mix all together por over pork and freeze in bag.

Serve Day Directions: Thaw, and cook in slow cooker low 6hrs.


Jenica – Blue Cheese Walnut Pork Chops



6 boneless pork chops salt/pepper/seasoning of your choice

Blue Cheese Walnut Butter:
1 stick of butter- unsalted- room temp
1 tablespoon of rosemary
2 teaspoons of parsley
2 oz of Blue Cheese
2 heaping spoonfuls of toasted walnuts crushed

Prep Day Directions: To prepare meat – Rub seasoning on both sides of porkchops. Place meat flat in bag and freeze. To prepare butter – Use butter at room temp, add ingredients to butter, mix well. Place butter mixture in bag and freeze flat.

Serve Day Directions: Thaw meat. Thaw butter to room temp. Bake pork chops at 350 for 20-30 minutes covered with foil. or grill each side for 5-7 min. Pork’s internal temp should be 150-160. After pork is cooked add a spoonful of butter on each chop. Gauge your cooking temperatures and time so not to dry out pork.


American /European

Leah – 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 Directions: 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 Directions: Thaw and place into crock pot. Cook on low for 6-8 hours.  Add cooked bowtie pasta and ENJOY!


Kelsey – Bavarian Hotdish 



8-10 brats cut to 1 inch pieces
1 can of cream of mushroom soup
1/2 cup mayonnaise
2 cups drained sauerkraut
4 cups diced & boiled potatoes

** Optional: 1 cup of soft bread crumbs and 1/4 cup melted butter

Prep Day Directions: Grill the brats.  Mix soup, mayo and sauerkraut, and cut brats in bowl. Once mixed and to bag and freeze.

Serve Day Directions: Puncture potatoes and microwave for approx 7-10 minutes or until soft. Dice potatoes and layer on the bottom of a casserole dish. Thaw mixture and pour over diced potatoes. 

**Optional: top with bread crumbs and warm butter. 

Bake at 350 for 45 minutes.


Southwestern/Latin

Nicole – crockpot fajitas



1 medium red bell pepper
1 medium yellow bell pepper
1 medium green bell pepper
1 medium onion
1 packet taco or fajita seasoning
1.5 pound boneless skinless chicken breasts
½ cup chicken broth
tortillas
toppings (cheese, sour cream, guacamole, salsa)-you provide

Prep Day Directions: Bag chicken, broth, peppers and onions in a bag and freeze.
Have tortillas and seasoning mix separate.

Serve Day Directions: Thaw chicken bag. Add to bottom of Crockpot with peppers and onions on the bottom.Sprinkle taco or fajita seasoning packet over bell peppers and onions in Crockpot. Add chicken breasts and chicken broth. Cook on low for 6-8 hours, or on high for 3-4 hours. Remove chicken from the Crockpot and let cool slightly. Use two forks to shred the chicken. Add shredded chicken back to Crockpot and mix with peppers and onions. Serve over tortillas with your choice of toppings ( like cheese, salsa, guacamole, sour cream, fresh cilantro).


Ashley – Taco pizza



1 lb hamburger
taco seasoning
1/2 cup salsa
1 can refried beans
1 can diced tomatoes
2 cups shredded cheese

Optional (you provide): shredded lettuce, sour cream, crushed tortilla chips.

Prep Day: Brown beef, drain. Add taco seasoning and simmer, then add salsa. Bag and freeze. Bag cheese separately. Label beans, tomatoes, and pizza crust.

Serve Day: Thaw all bags completely. Follow directions on pizza crust label, pre bake. Spread beans over crust, top with beef and salsa mixture. Add tomatoes and cheese. Bake at 350 for 10-12 minutes, until cheese is melted. If desired, top with crushed tortilla chips, shredded lettuce, and serve with sour cream.


Asian/Indian 

Kellie – Asian meatballs



1lb lean (at least 80%) ground beef
1/2 cup finely chopped water chestnuts
1/3 cup Progresso™ plain bread crumbs
1/4 cup sliced green onions
1/4 cup milk
1 egg, slightly beaten
1 tablespoon soy sauce
1/2 teaspoon garlic salt

Sauce:
1/2 cup barbecue sauce
1/4 cup plum sauce
2 tablespoons hoisin sauce

Prep Day Directions: Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix meatball ingredients. Shape into about 36 (1-inch) meatballs. Place in pan. Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center.

Serve Day Directions: Thaw, re-heat. Pour sauce over meat balls and serve! Be careful not to over heat because the balls can dry out.


Sara – Thai chicken wrap



3 chicken breasts, halved the long way

Marinade:
3 Tbsp rice wine vinegar
3/4 c. Soy sauce
Juice of 2 limes
3 tsp sesame oil
3 tsp hot chili oil (I omitted)
3 Tbsp minced fresh ginger
6 Tbsp brown sugar
Bottled Asian Peanut Sauce 
6 Tortillas

Prep Day Directions: Put marinade ingredients in bag with chicken breasts.  Bag Asian peanut sauce and tortillas.


Serve Day Directions: Thaw chicken. Cook breasts and sauce in saucepan over medium heat until chicken is cooked through. Dice up chicken (if desired or serve whole) and put in tortilla wraps. Top with optional ingredients (cilantro, cucumber, spinach, shredded carrot, etc) and drizzle with peanut sauce.


Italian/Mediterranean  

Katie k – Greek turkey burger

Patties:
1 lb ground turkey
1 egg, lightly beaten
1/2 cup breadcrumbs
1/4 cup finely chopped red onion
1/4 cup chopped spinach
1/4 cup chopped roasted red pepper
1 clove garlic, minced
2 tbsp fresh dill, chopped
1 tsp dried oregano, crumbled
1/2 tsp each salt and pepper
1/4 cup crumbled feta cheese

Tzatziki Sauce:

1 Tablespoon Your Inspiration At Home Tzatziki Dip Mix and 7 oz. greek yogurt

Prep Day Directions: In a large mixing bowl, combine turkey, egg and breadcrumbs. Mix until mostly incorporated, then add the remaining patty ingredients and gently mix until thoroughly combined. Shape the mixture into six equal-sized patties, each about 3/4″ thick.

Serve Day Directions: Patties – Pan-fry the patties with olive oil over medium-high heat in a large non-stick skillet, cooking for about 10 minutes and turning over only once halfway through the cooking time.

Tzatziki Sauce – Combine Tzatziki dip mix with yogurt. Make 30 minutes in advance to allow flavors to develop.



Kirsten – Zuppa Toscana 



1 lb Ground Italian Sausage
2 cloves minced garlic
1 yellow onion, diced
2 14 oz cans chicken stock
4 c water
1 c heavy whipping cream
1/4 c real bacon pieces
2 large potatoes, halfed and sliced
2 c chopped kale

Prep DayBrown sausage with diced garlic and onion, add salt and pepper to taste. Combine potatoes, chicken stock and water and simmer until potatoes cook (about 15 min). Add bacon, kale and cream and simmer another 10-15 minutes. Let cool and pour into ziplock bags (I double up).

Serve Day: Thaw and warm in a large stock pot.  Serve with crusty bread!

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Meal Swap: March 2015 Menu

Your Choice


Bridget – apricot glazed pork roast



Jenica – blue cheese pork chops




American /European


Leah – beef stroganoff



Kelsey – German hot dish 




Southwestern/Latin


Nicole – fajitas



Ashley – SW pizza




Asian/Indian 


Kellie – Asian meatballs



Sara – Thai chicken wrap




Italian/Mediterranean  


Katie k – turkey burger



Kirsten – Zuppa Toscana 



Meal Swap: Friday’s April 2013 Menu and Recipes

Meal Swap April 2013 Menu

Seafood/Fish:

Lindsey M. – Fish and Chips

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6 Cod Fillets
1 cup of mayonnaise
1 cup coarsely crushed kettle chips

Prep Day Directions: Place individually wrapped cod in Freezer bag. Label and freeze. Place mayo in small bag- refrigerate. Crush kettle chips and place in another small bag. Label and place in cupboard.

Serve Day Directions: Thaw cod. Preheat oven to 400F. Arrange fish on a parchment-lined baking sheet. Smear mayonnaise over top of each fillet. Cover completely with crushed chips patting gently. Bake 12-15 minutes, depending on thickness of fish, until fish flakes easily with a fork.

Gretchen – Pesto Crusted Tilapia

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6 Tilapia fillets
4 tablespoons pesto sauce
3 tablespoons Italian seasoned breadcrumbs
2 tablespoons parmesan cheese, grated
ground black pepper

Prep Day Directions: Measure and mix breadcrumbs and parmesan cheese. Make and/or measure pesto.

Serve Day Directions: Thaw. Preheat oven to 375 degrees. Cover a baking sheet with foil and coat with non-stick cooking spray. Place fish fillets on baking sheet and sprinkle with black pepper. In a small bowl, combine pesto, breadcrumbs, and parmesan cheese. Divide the topping evenly over the fish fillets, spreading with your fingers and pressing into the fish. Bake for 10 minutes at 375 degrees, then switch to broil to crisp up the crust for the last 2-5 minutes. Fish is done when the middle of the fillet flakes with a fork and is completely opaque.

Poultry:

Vanessa – Chicken Artichoke Pesto Pizza

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makes 3 recipes, each serve 6

3 – Knorr dry pesto sauce mix (.05 oz.)
3 packs of 6ct. Greek style pita
1 rotisserie chicken (yields 3 cups of chopped or shredded chicken)
3 – (6 ounce) jar artichoke hearts, drained
3 – (8 oz.) pkgs. shredded pizza cheese

Prep Day: Remove skin and bones from chicken. Chop and Place in 3 small freezer bag evenly. Zip close and place in a labeled gallon freezer bag along with cheese and pita. Zip close and freeze. Label a quart size Baggie, put in pesto mix and jarred artichoke hearts. All will be assembled later into a pizza at a later date.

Serve Day: Thaw for stuff. Prepare pesto according to package. Spread pesto sauce over the pizza crusts. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese. Bake according to pita package directions. I like my when my cheese is melted and lightly browned at the edges. You can fold over and eat as a pizza pocket too.

Beef:

Keri – Beef Dip Sandwiches

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2.5 lbs beef chuck roast
1-1/2 tsp minced garlic
1-1/2 tsp dried rosemary
2 bay leaves
1/2 cup soy sauce
3 cups water French rolls (or hamburger buns)
Provolone Cheese (optional)

Prep Day Directions: Place all ingredients except the water into a gallon sized freezer storage bag. Seal and freeze.

Serve Day Directions: Defrost completely. Place contents into slow cooker and add 3 cups water. Cook on low setting for 6-10 hours (the longer the better!) Top with provolone cheese (optional, but provided). We like to use the juice in the slow cooker for dipping the sandwiches!

Lindsay L. – Fajitas

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1 Lb. Flank steak,thinly sliced against the grain
1 onion, thinly sliced
2 red bell peppers,seeded and thinly sliced
1 jalapeno,seeded(if desired) and thinly sliced
1t. chili powder
1t. hot sauce(i use Frank’s Red Hot)
kosher salt

4t. olive oil
8-8″ flour tortillas,warmed
salsa
sour cream
guacamole

Prep Day: In a large bowl,combine the steak,onion,bell peppers,jalapeno,chili powder,hot sauce, and 3/4t. salt. Place in freezer bags. Freeze until ready to cook,up to 3 months.

Serve Day: In a large skillet,over medium heat,heat the oil. Empty the frozen contents of the bag into the skillet. Cook,covered,stirring occasionally to break up ingredients,for 10 minutes. Raise heat to medium-high and cook,uncovered,until the vegetables are tender and the steak is cooked through,2-6 minutes. Serve with the tortillas and the salsa and sour cream and guacamole,if desired.

Your Choice/Vegetarian:

Heather G. – Veggie Lasagna

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No Bake Lasagna noodles
onion chopped
Garlic minced 3 cloves
Spinach chopped- can be frozen or fresh
Salt and Pepper
Ricotta or cottage cheese
Mozzarella chesse shredded
Oregano,basil, parsley,
Chopped mushroom, broccoli,zucchini
Parmesan cheese
Tomato sauce

Prep Day Directions: Cook onions and garlic in a little oil. Add spinach cook season with Salt and pepper. Add ricotta, mozzarella. Stir together and set aside. Cook the broccoli, mushroom and zucchini add herbs. Set aside. Layer tomato sauce – Noodles – Spinach and cheese – Cooked Veggie, Repeat. Top with Cheese.

Serve Day Directions: Defrost, Bake on 400 covered for 30-40 minutes. Check after 30 minutes. Needs to be warm all the way through. Serve.

Megan – Pesto Grilled Cheese Sandwiches

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12 slices good Italian bread
6 tablespoons softened butter, divided
6 tablespoon prepared pesto sauce (we’re using pesto rosso for this but you can do either – my husband loves the flavor of this with grilled cheese so hopefully you will too)
6 slices provolone cheese
6 slices American cheese
Box of tomato soup

Prep Day Directions: Spread one side of a slice of bread with butter Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese and the slice of American cheese onto the pesto. Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich. Place all sandwiches in large two gallon freezer bag and separate by using wax paper.

Serve Day Directions: Thaw Preheat oven to 400 degrees F Arrange sandwiches on baking sheet Bake in preheated oven on the bottom rack for 6 to 8 minutes. Flip the sandwiches and bake for another 6 minutes. They will brown on the bottom so you would have to keep an eye on them using this method. It’s a quick way to have them all cooked at once for you. You can also do whatever is most convenient for you, frying ect. Prepare soup based according to directions on box.

Pork:

Ann – Brown Sugar Glazed Pork Chops

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5 pork chops
1/3 C. brown sugar
1/8 t ground red pepper
1/2 t garlic powder
1/2 t paprika
Salt & pepper to taste (I left this out for the swap, so everyone can season as they want.)

Prep Day Directions: Make-ahead Instructions: Add last 5 ingredients to a ziploc bag and shake to mix. Rinse pork chops and add to bag. Shake until pork chops are coated. Squeeze out all of the air and freeze flat.

Serve Day Directions: Prepare Instructions: Thaw completely in fridge. Place each pork chop on a foil-lined baking sheet and cook at 350 until done (20-25 minutes.)

Heather T. – Crockpot Island Pork

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3lbs pork roast cut into bite size pieces
1 orange, peeled and cut into pieces
1 can (14oz) crushed pineapple
2T soy sauce
1/2 t ground cloves
1/4 t pepper
2T cornstarch
2T water
2 cups brown rice

Prep Day Directions: Place ingredients in a 1-gallon size zip lock bag. Seal bag. Squish the ingredients together and freeze.

Serve Day Directions: Dump frozen contents of bag into crockpot and cook on low for 8 hours. Cook the rice according the directions enclosed in the bag. Serve over brown rice.

Note: In May there is 10 of us swapping now. Anna from FEFC MOPS is joining us!

Next Meal Swap: Friday May 19th, 2013 @ 11:30am in front of Vanessa’s house. I live in SE Minneapolis. I will email out my address.