Meal Swap: May 2015 Menu and Recipes

May 2015 Menu

All recipes serve 6 unless otherwise specified.

Choice

Kellie – Chicken Pad Thai
  
1/2 rotisserie chicken cut into small pieces
1 box linguine or angel hair pasta
1/4 cup sesame oil
1/4 cup peanut oil
1/4 cup soy sauce
1/4 cup honey
1/2 cup chopped green onions
1/2 cup shredded carrots
1/2 cup cilantro
1 cup peanuts

Prep Day Directions: Put carrots, green onions, cilantro and chicken in a bag. Wisk together sesame oil, peanut oil, soy sauce and honey and place in chicken mixture and seal (bag 1 of 3). Label bag of peanuts (bag 2 of 3), and label pasta (3 of 3)

Serve Day Directions: Thaw chicken bag. Make pasta and add chicken mixture to hot pasta. Serve, garnish with peanuts Note: I completely omitted any red pepper flakes so if you want it spicy, you can add your own.


Sarah – Fish Tacos
  
5 filets of tilapia

6 tortillas
fish seasoning packet
bag of cabbage slaw
1/4 c. water (you provide)
2 Tbsp. + 1 tsp oil (you provide)
Optional Add-Ons:  cilantro, lime, avocado

Prep Day Directions: Bag fish, tortillas, seasoning.  Freeze.

Serve Day Directions: Remove items from freezer bag. Thaw fish. Add 1/4 c. water, 2 Tbsp oil and seasoning packet to empty freezer bag. Mix thoroughly. Slice fish in strips and add to plastic bag.  Coat thoroughly and marinate for 5 minutes. Heat saute pan over medium heat with 1 tsp oil.  Empty contents of bag into saute pan. Cook until ready (3-5 minutes depending on thickness of slices – don’t overcook). Serve on warm tortillas with cabbage and optional add ons.


American/European

Katie – Maui Grilled Chicken Sandwiches
  
6 Boneless chicken breasts
1 teaspoon garlic powder
3 Tablespoons worcestershire sauce
1 1/2 Tablespoons Brown Sugar
1/2 teaspoon ginger
1 teaspoon black pepper
1 1/2 Tablespoon oil
3 Tablespoons water
3/4 Cup soy sauce
Provolone Cheese
Hawaiian Buns

Prep Day Directions: In a mixing bowl, stir together garlic powder, Worcestershire Sauce, brown sugar, ginger, pepper, oil, water and soy sauce. Place chicken breasts and pineapple slices in freezer bag. Pour marinade over chicken and pineapple and freeze.

Serve Day Directions: Allow chicken to thaw completely. Reserve marinade and pour into sauce pan. Heat slowly to boiling and continue boiling for 2 additional minutes.

Grill chicken over medium heat until done, tuning only once. During final minutes place a slice of cheese on each chicken breast. 

Serve on buns with desired amount of marinade spooned over chicken


Brittney – Pork Pineapple Kabobs 
  
1.5 lb pork chop, cubed
1 can cubed pineapple
1 green pepper
1/2 onion
1/3 cup soy sauce
1/3 cup honey
3 minced garlics
1 tablespoon ground ginger
2 tablespoons veg oil 
1/4 cup rice wine vinegar

Prep Day Directions: Put all ingredients in freezer bag.

Serve Day Directions: Thaw 24 hrs. Place meat and veggies on skewers. Grill on each side about 8 minutes. Serve.


Southwest/Latin

Jenica – Tex Mex Burgers
  
1 ½ pounds Ground Beef
1 tablespoon seed and dice Jalapeño (excluded)
½ cups dice Onion
1 teaspoon mince Garlic, Cloves
1 tablespoon Cajun Seasoning
1 teaspoon Worcestershire sauce

Prep Day Directions: In a large bowl, combine ingredients. Form into patties, making a slight well in the middle of each patty for uniformity in cooking. Divide among indicated number of freezer storage bags, placing a piece of wax paper in between each burger. Label & freeze.

Serve Day Directions: thaw, grill, and eat.


Bridget – Mexican Mac and Cheese
  
Makes 12 servings

12 ounces dried mostaccioli or rigatoni pasta (3 cups)

1 pound bulk pork sausage
1 cup chopped onion
1 (16 ounce) jar green medium-hot salsa
2 (8 ounce) package shredded Monterey Jack cheese (4 cups)

Prep Day Directions: Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers.

Serve Day Directions: Thaw, Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeno, and cilantro. If desired, serve with additional salsa. 


Asian/Indian

Leah – Honey Sesame Chicken
  
8 Serving 

4 chicken breasts
2 garlic cloves (minced)
1 green onion (diced)
1/4 cup hoisin sauce
1 cup honey
1/2 cup low-sodium soy sauce
2 tbsp corn starch
1 sesame seeds (weird)
1 tsp sesame oil
6 tbsp water

Prep Day Directions: package up all ingredients in a freezer bag and free.


Serve Day Directions: Thaw!

Crockpot: Cook on low for 8 hours.

Stovetop: Cook chicken in pan, cut up if you’d like, pour delicious mixture over the top and heat thoroughly. Serve over rice.


Liz – Beef and Broccoli
  
 Recipe to Come…


Italian/Mediterranean 

Nicole – Chicken Marsala
  
6 boneless skinless chicken breasts (about 2.5 lb)
1/2 cup all-purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons olive or vegetable oil
1 cup sliced cook fresh mushrooms 
1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes
1/2 cup dry Marsala wine

Prep Day Directions: Cook and cool mushrooms (canned may be easier) with olive oil and add to gallon bag with parsley. Bag flour,salt and pepper in quart bag. Bag wine,double bag to prevent leaks in quart bag. Combine all into one gallon bag and freeze.

Tip: Have butcher pound chicken and wrap in freezer paper.

Serve Day Directions: Thaw. Chicken is flattened.  If not flatten, flatten at this step. Coat chicken with flour mixture; shake off excess flour. Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine and mushrooms. Cook 8 to 10 minutes or until chicken is no longer pink in center. Serve with pasta if desired.


Ashley – Meatball Grinders
  
3 hoagie buns cut in half 
6 slices of provolone cheese
30 meatballs 
1.5 cups spaghetti sauce 
3 tablespoons butter 
1 tsp Italian seasonings 
1 tsp minced garlic

Prep Day Directions: Combine meatballs and sauce in one bag and freeze. Put hoagies in another bag and freeze. Bag cheese and seasoned butter in small bags and put inside hoagie bag. 

Seasoned butter: Combine butter, Italian seasonings, and garlic until blended.

Serve Day Directions: Thaw all bags. Preheat oven to 425F. Cut Hoagies in half lengthwise and spread with butter. Simmer meatballs and sauce in saucepan until warm. Put 5 meatballs on each half hoagie and top with cheese. Put on cookie sheet open faced in hot oven for 10 minutes.

Swappers ONLY Please Vote on June 2015 Menu Click Here

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Meal Swap: May 2015 Menu

May 2015 Menu

Choice

Kellie – Chicken Pad Thai
  
Sarah – Fish Tacos
  
 
American/European

Katie – Grilled Chicken Sandwiches
  
Brittney – Pork Pineapple Kabobs 
  
Southwest/Latin

Jenica – Tex Mex Burgers
  

Bridget – Mexican Mac and Cheese
  
 
Asian/Indian

Leah – Honey Sesame Chicken
  
Liz – Beef and Broccoli
  
 
Italian/Mediterranean 

Nicole – Chicken Marsala
  

Ashley – Meatball Grinders
  

Meal Swap: Friday Group’s Sept. 2013 Menu & Recipes

Sept. 2013

Fish/Seafood:

Fish Tacos – Lindsey M.

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1 1/2 lbs. tilapia
1 egg, whisked
1 cup panko
1 tsp. paprika
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. kosher salt
Pinch of cayenne pepper
1 tbsp. canola oil
10 tortillas
1 lime
Mango Salsa

Prep Day: Rinse the tilapia fillets and dry them with paper towels. Slice them into 2″ long pieces and place them onto a plate. Pour the whisked egg over the fish and make sure each piece gets covered in the egg wash. In a Ziploc bag, mix panko, paprika, thyme, oregano, pepper, salt and oil. Place your egg-coated fish into the bag, seal and shake. Once the fish is coated in panko, freeze.

Serve Day: Thaw fish pieces, and tortillas. Spread the pieces onto a foil-lined sheet pan. Bake in the oven @ 425 for 12 to 15 minutes until the panko is golden brown. Meanwhile, heat your tortillas on a pan or skillet on med-hi, heating both sides until slightly hardened. Serve with lime and salsa (provided) and any of your other favorite taco ingredients.

Lemon Horseradish Fish Cakes – Gretchen

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Makes 16 cakes

3 tablespoons olive oil
2 pounds tilapia fillets (about 6)
Coarse salt and ground pepper
2 large eggs
1/2 cup light mayonnaise
1/2 cup chopped fresh parsley, plus sprigs for garnish (optional)
1/4 cup freshly squeezed lemon juice, (from about 2 lemons)
3 tablespoons bottled white horseradish
1 1/2 cups coarse saltine cracker crumbs, store-bought or homemade (see note)
Tartar sauce, for serving (optional)

Prep Day: STEP 1 Preheat oven to 400 degrees. Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through, 10 to 15 minutes. Let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.

STEP 2 In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each.

Serve Day: Take cakes out of bag and thaw flat. Gently dredge cakes in crumbs, pressing to help adhere. In a large skillet over medium-high, heat 1 tablespoon oil. Place cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Serve with tartar sauce, if desired.

Poultry:

Bacon Wrapped Sage Chicken Tenders – Vanessa

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Fresh sage leaves
Bacon slices
Chicken tenders
Olive oil (you provide)

Prep Day: Place a sage leaf on each chicken tender, then wrap each with a bacon slice. Freeze.

(Note to Swappers: sorry…Due to my schedule and not being able to get the chicken tenders in enough time. I wasn’t able wrap the tenders. You will need to do them.)

Serve Day: Thaw. In a large skillet, heat oil over medium-high. Add tenders, sage side down, and cook until fat is rendered and bacon is browned, about 6 minutes. Flip and cook until tenders are cooked through, 6 minutes. With tongs, transfer to a wire rack set on a rimmed baking sheet to drain.

Creamy Italian Chicken – Simone

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Recipe to Come…

Beef:

Beef Stroganoff – Carolyn

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2 T. flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. paprika
1 T. parsley
1 3/4 lb. boneless beef round steak cut into strips
1 can cream of mushroom soup
1/2 cup water
1/2 evelope dried onion soup mix
Jar of mushroom pieces drained
1/2 cup of sour cream
egg noodles

Prep Day Directions: Combine spices, meat, soup, water and soup mix. Place in freezer bag and freeze. Place mushrooms, sour cream and noodles in seperate bag.

Serve Day Directions: Thaw ingredients and place in slow cooker. Cook on low for 6-7 hours. (Check meat at 6 hour mark.) Stir in mushrooms and sour cream. Cover and cook on high 10-15 minutes or until heated through. Serve with noodles.

Meatless or Your Choice:

Waffles and Breakfast Sausage – Carrie

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Serve Day Directions:

I would suggest warming them up in either a toaster oven or the oven at 400 for maybe 5 minutes (or obviously until they’re warm). Sausage should be heated in a skillet over medium heat for approx 8 min, flipping half way.

Lasagna Roll Ups – Lindsay L.

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1 lb. lasagna noodles
15 oz. ricotta
1 cup shredded mozzarella
¼ cup grated parmesan
1 lg. egg
10 oz. frozen spinach
2½ cups marinara sauce
to taste salt and pepper
as needed non-stick spray

Prep Day: Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy… about 12-15 minutes). When they are finished cooking, drain in a colander.

While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about ¼ tsp of salt. Mix until well combined.

When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.

On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.

Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are “back ups” in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking. freeze.

Serve Day: Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.

Pork:

Thai Pork with Peanut Sauce and Jasmine Rice – Heather T.

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2 lb pork tenderloin, cut into 4 pieces
1/3 cup prepared teriyaki sauce (use a high quality brand)
2 tablespoons rice vinegar
1 teaspoon red pepper flakes
2 cloves garlic, minced
1-2 sliced red/colored peppers
¼ cup creamy peanut butter (you provide)
¼ cup dry roasted peanuts
½ cup green onions, thinly sliced
2 pkg. Trader Joe’s rice

Prep Day Directions: Place tenderloin, teriyaki sauce, rice vinegar, red pepper flakes, and garlic into a gallon size freezer bag. Label and store in freezer until ready to use. Peanut butter, peanuts, and green onions should only be used on cooking day.

Serve Day Directions: Let slow cooker freezer kit thaw 24 hours in the refrigerator. It might still be a little frozen but that is fine. Dump the whole kit into the slow cooker and follow the steps. *I did not include the 1/2 cup of peanut butter needed. (I assumed everyone has this on hand. You will need to add this at step 2 of instructions. Also green onions don’t freeze very week so I gavel those seperately with the peanuts.)

Step 1. Place all ingredients (except peanut butter, peanuts, and green onions) into the slow cooker. Cover and cook on low for 7-9 hours. ** Mine was done at around 6 ½ – 7 hours. Pork should be tender but not falling apart (unless that is the consistency you like) The original recipe called for a cooking time of 8-9 hours on low but that would have been way to long for my slow cooker – the pork would have been completely dried out. Know your slow cooker and keep an eye on it around 6 1/2 hours.

Step 2. Remove pork from slow cooker and chop into bite size chunks. Add the peanut butter to the sauce. Stir until it dissolves into the sauce. Step 3. Return the pork to the slow cooker and toss with the sauce. Serve over brown jasmine rice. Sprinkle with peanuts and green onions. To cook Trader Joes rice, microwave 3 minutes, EACH bag seperately.