Meal Swap: September 2014 Menu and Recipes

Wednesday Swap’s September 2014 Menu

Your Choice:

Katie- chicken broccoli Alfredo

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Serves 4-6

1-2 lbs boneless skinless chicken breasts
2 jars alfredo sauce
16oz ea 1 frozen broccoli florets bag
16oz (1/2 cup) bacon -fried and chopped or purchased real bits

Prep Day Directions: Mix all ingredients in a gallon sized freezer bag.

Serve Day Directions: Thaw in fridge for 24 hours then dump into slow cooker. Cook on low 6-8 hours or high 4-6 hours. Serve over boiled pasta and sprinkle with parmesan cheese.

Kristine – blue cheese walnut butter pork chops

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Servings 6

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.

North American:

Nicole –brandied steak with pepper

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Servings 6

1 teaspoon cracked black pepper
1/4 teaspoon dried basil leaves
1/4 teaspoon dried rosemary leaves
6 beef cubed steak
1 tablespoon butter (you provide)
2 tablespoon brandy
1/4 cup beef broth
8 oz of tricolor bell pepper
1/4 of chopped onions

Prep Day Directions: Have butcher wrap cubed steak in white paper and plastic wrap. Put all seasonings in a small bag with broth. Put brandy in another bag. Put onions and peppers in another bag. Add other bags to this bag.

Serve Day Directions: Thaw meat. One method: Heat butter, cook meat in skillet till done. Remove beef from skillet. Add peppers, onions, brandy and broth to skillet. Heat to boiling, stirring to loosen brown bits from bottom of skillet; reduce heat to low. Simmer uncovered 3 to 4 minutes or until slightly thickened. Pour brandy mixture over beef. Another method: Melt butter and cook meat till almost done. Add all other ingredients and heat till boiling, then simmer till sauce is thickened. Notes: Brandy may have spilled in the bag. Found out my family is not a big fan of cubed steak.

Ashley – ham steaks with pineapple sauce

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Servings 6

1.5 lb ham steak
1 clove garlic minced
1/4 tsp paprika
1 1/5 tbs dry mustard 1/4 cup brown sugar
1 tbs melted butter

Prep Day Directions: Combine all ingredients in freezer bag, freeze.

Serve Day Directions: Thaw. Grill til heated through.

SW/Latin:

Kellie- baked creamy chicken taquitos

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Servings 6

1/2 cup (4 oz.) cream cheese (light works fine in this recipe)
1/3 cup green salsa
1 Tbsp lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
1 tsp dried cilantro
2 Tbsp sliced green onions
2 c shredded cooked chicken
1 c shredded Mexican Blend cheese
About 20 (6 inch) flour tortillas

You provide: salt, cooking spray

Prep Day Directions: Heat cream cheese in the microwave for about 20-30 seconds so its soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. Place 2-3 Tbsp chicken mixture on the lower third of tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on baking sheet and place in freezer for about 20 minutes. Place in labeled freezer bag and store up to 3 months.

Serve Day Directions: No need to thaw! Heat oven to 425 degrees. Line baking sheet with foil and lightly spray with cooking spray. Lay taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top. Bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Tip: mix equal parts salsa and ranch dressing to dip.

Sarah- southwest chicken skillet

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Servings 6-8

1 1/2 c. uncooked long grain rice
1 c. salsa
2 c. precooked shredded chicken 1 (15 oz) can black beans, drained
1 Tbsp chili powder
3 c. chicken broth
1 1/2 c. shredded cheese not included (optional)
2-3 green onions

Prep Day Directions: Combine salsa, chicken, beans, chicken broth, chili powder in a large freezer bag. In separate bags, put rice and cheese.

Serve Day Directions:

Asian/Indian:

Brittany- sesame soy salmon

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Servings 6

1/3 cup light brown sugar
1/4 cup soy sauce
2 tsp rice wine vinegar
16 oz salmon
1 tsp olive oil
1 tsp sesame oil
1 tbls sesame seeds

Prep Day Directions: Combine all ingredients freeze

Serve Day Directions: Thaw 24 hrs saute until ready or bake for 25 minutes at 375 degrees.

Kirsten- Asian Pork Kabobs

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Servings 6

1.5 lb cubed pork loin
1/3 c sugar
2T soy sauce
2T Teriyaki sauce
2T Hoisin sauce
1T dry sherry
1tsp fresh minced ginger
1tsp minced garlic
1 can cut pineapple

Prep Day Directions: Mix all ingredients (not pineapple) and pour over cubes of pork in a ziplock bag. Refrigerate overnight then move to freezer.

Serve Day Directions: Thaw bag in refrigerator. There are two options for cooking: Put pork on Skewers and cook on grill with pineapple (I would do the pineapple on separate skewers) Or Throw into crockpot with can of pineapple (drained) and cook on low, then serve over rice.

Italian/Mediterranean:

Jenica- Italian-Style Lemon, Garlic & Oregano Flank Steak

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Servings 6

Juice of one lemon
2 TBSP oilve oil
2 Garlic cloves, crushed
1 teaspoon oregano
1 pound of flank steak

Prep Day Directions: score the steak, combine ingredients and marinate overnight.

Serve Day Directions: thaw and grill

Bridget – gnocchi with turkey ragu

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Servings 6

2lbs ground meat
1T olive oil
2 cups chopped red onions
3 t chopped garlic
1t basil
1t salt
1/2 cup dry wine
6oz tomato paste
15 oz tomato sauce
Cheese
16oz gnocchi

Prep Day Directions: Brown meat Add oil sautee garlic onions basil salt return meat to skillet add wine tomato paste and sauce. Cool and freeze.

Serve Day Directions: Thaw ragu cook gnocchi according to package. Drain gnocchi add to bottom of shallow bowl top with ragu and cover with cheese.

Wednesday Swap’s September 2014 Menu

Wednesday Swap’s September 2014 Menu

Your Choice:

Katie- chicken broccoli Alfredo

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Kristine – blue cheese walnut butter pork chops

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North American:

Nicole –brandied steak with pepper

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Ashley – ham with pineapple sauce

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SW/Latin:

Kellie- baked creamy chicken taquitos

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Sarah- southwest chicken skillet

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Asian/Indian:

Brittany- sesame soy salmon

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Kirsten- Asian Pork Kabobs

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Italian/Mediterranean:

Jenica- Italian-Style Lemon, Garlic & Oregano Flank Steak

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Bridget – gnocchi with turkey ragu

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RECIPES TO COME IN SEPTEMBER!

Meal Swap: Wednesday Group’s March 2013 Menu & Recipes

Wednesday Group’s March 2013 Menu

Your Choice:

Emily – Pulled Pork Sandwiches with White BBQ Sauce

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1 1/4 lb. pork roast

Marinade:
1/2 c apple cider vinegar
1/4c water
3 T. brown sugar
2 t. Kosher salt
3/4 t black pepper
1/2 t red pepper
1/2 t mild chili powder
1/4 t garlic powder

White BBQ Sauce:
1 T white vinegar
1 t. black pepper
1 t lemon juice
1/8 t salt

Prep Day: Cut pork into 2 1/2 inch pieces. Combine rest of the marinade ingredients with pork and freeze using freezer bag method. In a separate bag combine ingredients for BBQ sauce and freeze using freezer bag method.

Serve Day: Thaw completely. Cook pork on low in slow cooker for 4-6 hours. Remove pork from its juices and shred. Serve on rolls (you provide) and top with BBQ sauce.

White BBQ sauce: Thaw completely. Add 1/2 cup mayonnaise (you provide) and chill.

Erin – Basil-Balsamic Pork Chops

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adapted from Fix, Freeze, Feast

Serving Size: Makes 2 entrees, 6 servings each

12 pork loin chops, boneless or bone-in
1 cup olive oil
1/2 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup lemon juice
2 Tbsp honey
2 tsp minced garlic
2 tsp dried basil
1-1/2 tsp black pepper
2 one gallon freezer bags, labeled

Prep Day: Divide chops evenly among freezer bags. Whisk together olive oil, vinegar, soy sauce, lemon juice, and honey in a medium bowl. Divide marinade evenly over the pork. Into each bag measure 1 teaspoon garlic, 1 teaspoon basil, and 3/4 teaspoon pepper. Seal and freeze

Serve Day:

OUTDOOR COOKING – Completely thaw in the refrigerator. Prepare a medium fire in a gas or charcoal grill. Cook chops, turning occasionally, until an instant-read thermometer inserted into the thickest part of a chop reads 160 degrees. Discard remaining marinade.

INDOOR COOKING – Completely thaw in the refrigerator. Arrange chops on an un-greased broiler pan. Broil chops under high heat, 5 inches from the heat source, turning frequently, for 15 to 18 minutes or until an instant-read thermometer inserted into the thickest part of a chop reads 160 degrees. Discard remaining marinade.

North American/European:

Heather – Cheesy Bacon Burgers

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2 pounds lean ground beef
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 tablespoons low sodium soy sauce
1 1/2 cups shredded Cheddar cheese
12 slices bacon, fried and crumbled
2 tablespoons dried parsley

Prep Day: Thoroughly combine ground beef, salt, garlic powder, pepper, and soy sauce. Divide mixture into 16 thin patties of equal size. Combine cheese, bacon and parsley and divide evenly on eight of the patties. Top each of the eight patties with remaining patties; seal edges. Put in Ziploc bag and freeze.

Serve Day: Thaw and cook on grill or under broiler to desired doneness.
Makes eight burgers.

Italian/Mediterranean:

Bridget – Gnocchi with Turkey Ragu

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1 lb ground turkey
1T olive oil
2 cups chopped red onions
1 1/3 cup chopped peppers
1t basil leaves
1t salt
1/2 cup dry white wine
6 oz tomato paste
15 oz tomato sauce
160 oz gnocchi

Prep Day Directions: brown turkey and transfter to bowl. Add olive oil and saute onion, basil, salt, peppers and garlic for 5 mins. Add the turkey and wine, paste and sauce. cool and freeze.

Serve Day Directions: Thaw ragu. cook gnocchi according to package. warm ragu. drain gnocchi and put in bottom of shallow bowl. top with ragu and season with pepper to serve.

Andi – Garlic Cheddar Chicken

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Bread Crumb Mixture
1/3 Cup Dry bread crumbs
1/4 Cup Grated Parmesan
1 Cup shredded cheddar cheese
1/4 tsp garlic powder
1/8 tsp dried oregano
1/8 tsp salt
1/8 tsp pepper
6 Boneless/skinless Chicken breast halves flattened or tenderloins

You Provide: 1 tbsp. butter

Prep Day: In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese,oregano, garlic powder, pepper, and salt. Put in Freezer bag. Flatten breast or loins using a meat tenderizer. Place in freezer bag.

Serve Day Directions: Melt one tblsp butter in low baking dish. Dip each chicken breast in the butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Asian/Indian:

Kirsten – Honey Lime Chicken

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2 lb chicken breasts, cut into strips
1/4 c olive oil
1/4 c lime juice
2 Tbsp honey
1/2 tsp cayenne pepper
1 tsp salt
Dash pepper

Prep Day: Cut breasts into strips (or filet them) and place in ziplock bag. Add all other ingredients together and whisk in small bowl, pour over chicken and seal bag. Mix well and freeze flat.

Serve Day: Thaw in refrigerator overnight to marinate. Heat grill (either outdoor grill, or indoor grill pan) to medium heat. Grill chicken for approximately 6-7 minutes on each side or until juices run clear.

*Although I haven’t tried, I assume you could bake this as well.

Lisa – Asian Turkey Burgers

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1.5 pound ground turkey breast
3 garlic cloves, minced or pressed
1 teaspoon freshly grated ginger
4 green onions, thinly chopped
3/4 tablespoon low-sodium soy sauce
3/4 tablespoon rice wine vinegar
1 1/2 tablespoon sesame oil
3/4 tablespoon toasted sesame seeds
6 buns

Prep Day: Combine all ingredients, in a large bowl and mix gently with your hands until just combined – do not over mix. Form turkey into 6 patties about 1/2 inch thick. Freeze in bag #1. Freeze Buns in bag #2.

Serve Day: Heat a skillet over medium-high heat (or preheat your grill or George Foreman) and once hot, cook burgers. Cook for 4-5 minutes per side. Toast buns if desired.

Southwestern/Latin American:

Nicole – Mexican Fajita Pizza

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1 can Pillsbury® refrigerated thin pizza crust
1 tablespoon olive or vegetable oil (you provide)
4 boneless skinless chicken breast halves (about 1 lb) cut into thin strips
1 teaspoons chili powder
1 teaspoon garlic salt
1 cup thinly sliced onions
1 cup tricolor pepper strips, 2×1/4 inch
1/2 cup Thick ‘n Chunky salsa
2 cups shredded Taco cheese (8 oz)

Prep Day Directions: In a gallon freezer bag, combine seasonings, onions and peppers. Put cut chicken in gallon bag. Chicken should be in a separate package. Put cheese in gallon bag. Cheese should be in a separate package. Put salsa in a smaller bag. Put salsa bag in gallon bag. Freeze gallon bag. Give refrigerated thin pizza crust separately.

Serve Day Directions: Thaw gallon bag. Heat oven to 400°F. Use a cookie sheet. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan. Bake 4 to 6 minutes or until very light golden brown.

Meanwhile, heat oil in 10-inch skillet over medium­ high heat. Add chicken. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips with seasonings added to it; cook and stir 2 to 3 minutes longer or until chicken is no longer pink in center. Drain excess water.

Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken. Sprinkle with cheese. Bake until crust is golden brown.

Ashley – Mexican Chicken Alfredo

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1lb. spaghetti noodles
1lb cooked chicken, cubed
1 medium onion, chopped
2 jars (15oz each) Alfredo sauce
1 cup grated Parmesan cheese
1 cup salsa
1/4 cup milk
1 T taco seasoning

Prep Day Directions: Bake chicken, then cut into cubes. Put all ingredients into freezer bag (except uncooked pasta, which it still packaged).

Serve Day Directions: Thaw bag. Cook noodles in boiling water. Heat sauce in saucepan until warm. Serve over cooked noodles.

Soups/Stews:

Kristine – Chicken Wild Rice Soup

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my recipe has no instructions/ingredient list…. it’s just: Chicken Wild Rice Soup – Thaw, reheat and serve!

Kellie – Farmhouse Ham & Vegetable Chowder

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2 cans (10.25 oz each) condensed cream of celery soup – undiluted
2 cups diced cooked ham
1 package (10 oz) frozen corn
1 large baking potato, cut into 1/2 inch pieces
1 medium red bell pepper, diced
1/2 teaspoon thyme leaves
2 cups of small broccoli florets

You Provide: 1/2 cup milk

Prep Day: Combine soup, ham, corn, potato, red bell pepper and thyme in a bowl and mix well and put in labeled gallon size bag. Freeze flat. Put the 2 cups of broccoli in a separate labeled quart sized freezer bag.

Serve Day: Thaw over night. Put in slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Note for Swappers: Please leave each other constructive comments and if your family liked a recipe or not in the comment section of this post. Thanks!