Meal Swap: March 2016 Menu & Recipes

March 2016 Menu and Recipes

Anna – Mini Cheeseburger Pies
Katie/Brittney – Shrimp Scampi
Merideth – White Chicken Chili
Kellie – Hawaiian BBQ Chicken Taquitos
Leah – Chicken Lo Mein
Liz – Honey Sesame Chicken
Ashley – Pizza Taquitos
Nicole – Skinny Italian Beef Sandwiches
Julie – Thai Peanut Chicken with Rice Noodles

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Mini Cheeseburger Pies

Burger Mixture:
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 cup shredded Cheddar cheese (4 oz)

Baking Mixture:
½ cup milk
½ cup Original Bisquick™ mix
2 eggs

Garnishes, if desired
12 mini kosher dill pickles
1 medium tomato, chopped
Ketchup and mustard
Prep Day: Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.

Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool for 5minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Once cooled wrap for freezing.

Serve Day: Thaw. Heat oven to 375°F. Bake 10-12. Cool 10 minutes. Serve hot with garnishes.

Shrimp Scampi

1 pound large (16-20 count) shrimp, shelled* and de-veined, tail-on for presentation if you want
Salt and garlic salt
4 tablespoons butter
2 tablespoons finely chopped parsley
3/4 cup white wine
Freshly ground black pepper to taste
1 box of pasta
You Provide:
3-4 garlic cloves, slivered, or 1 Tbsp minced garlic (optional)
1 Tbsp lemon juice
2 tablespoons olive oil
1/2 to 1 teaspoon red pepper flakes (optional)

Prep Day – Combine seasoning with shrimp in gallon freezer bag. Put wine in separate pint freezer bag. Put butter in separate pint freezer bag. Combine into one bag. Freeze.

Serve Day – Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown. As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes. Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper. Serve alone, with crusty bread, over pasta (provided), or over rice (for gluten-free version).

White Chicken Chili

1 tablespoon extra virgin olive oil
1 medium onion, diced
2 cups cooked chicken, shredded
2 cans Great Northern Beans, drained and rinsed
1 can corn, drained
1 can (4 ounces) green chiles
1/2 teaspoon cumin
1/2 teaspoon oregano
1 box (32 ounces) chicken broth
Kosher salt (to taste)
Pepper (to taste)
1 lime, juice

Prep Day: In a large pot, sauté the onion and cook until it starts to become translucent.
Once the onion is done, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin and oregano to the large pot. Stir to combine all of the ingredients and then add the chicken broth.Bring to a boil and simmer for 20-30 minutes to allow the broth to reduce. Add salt and pepper (to taste) and juice from one whole lime. (You can add 1/2 cup of chopped cilantro if you desire. I personally don’t like cilantro so I serve it as a side.)

Serve Day: Thaw. Heat up till hot. Serve with sour cream, chopped cilantro, shredded Pepper Jack cheese, avocado or tortilla chips.

Hawaiian BBQ Chicken Taquitos

3 large boneless skinless chicken breasts
1 cup original flavor bbq sauce
1 tablespoon garlic powder
½ cup pineapple juice
1 tablespoon liquid smoke
16 taco-sized soft tortillas (corn or flour)
1 -1½ cups shredded mexican-style optional: ranch dressing for dipping pineapple salsa
1 cup diced pineapple
½ red pepper, diced
½ red onion, diced
¼ cup cilantro leaves, roughly chopped
juice of 1 lime
1 teaspoon cumin
1 teaspoon garlic powder

Prep Day: In a small bowl whisk together bbq sauce, garlic powder, pineapple juice and liquid smoke until smooth. Place chicken breasts in the bottom of your crockpot. Pour bbq sauce mixture over chicken. Cover and cook on high 3 hours or low 6 hours (if using frozen chicken breasts, you may need to increase the time by an hour or so) OR buy already cooked and shredded rotisserie chicken from Costco and mix with the bbq sauce mixture. Bag it. Combine all salsa ingredients in a bowl and stir to combine. Bag it. About 20-30 minutes before serving, shred chicken in the crockpot (I use two forks to shred) and stir the shredded chicken so it soaks up any remaining juices in the pot.

Serve Day: Thaw all bags. *Chicken is already cooked!! Preheat oven to broil and grease a baking sheet with cooking spray. Lay tortillas out on a flat surface. Sprinkle about 2-3 tablespoons of shredded cheese in line down the middle of each tortilla. Top cheese with about 3-4 tablespoons shredded chicken. Tightly roll up tortillas and place them on prepared baking sheet 1 inch apart. Spray rolled taquitos heavily with cooking spray. Cook in the oven (on high broil) for 5-8 minutes or until cheese is melty and tortillas are crisp (if you’re worried about them burning you can broil them on low for a little longer, 10-15 minutes) Serve warm with pineapple salsa. Enjoy!

Lo Mein

6 ounces Lo Mein Noodles
1 tablespoon Stir Fry Sauce
2 tablespoons Soy Sauce
2 fluid ounces Chicken Broth/Stock
¼ teaspoons Red Pepper Flakes
1 ½ teaspoons Olive Oil
½ cups diced Onions
¾ cups slice Bell Pepper
¾ cups snow peas
½ cups sliced Mushrooms
1 ⅓ cups cooked & diced Boneless Breasts
3 teaspoons minced Garlic, Cloves
1 teaspoon Sesame Oil

Prep Day: Package up veggie, chicken, garlic, sauces and broth for later use. Freeze garlic, veggies and chicken.

Serve Day: Cook noodles according to package directions, and set aside. Meanwhile, heat sesame oil, soy sauce, and stir fry sauce in a large skillet. Add garlic and saute for 3 minutes. Add chicken and saute for 5-6 minutes. Add veggies to the chicken sauce mixture. Saute until tender, about 10 minutes. Cook noodles according to package.Add the cooked noodles to the vegetables and stir well to combine. Serve.

Honey Sesame Chicken

2 1/2 pounds boneless, skinless chicken breasts
salt and pepper
1 cup honey
1/2 cup low sodium soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 Tbsp sesame or vegetable oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
4 tsp cornstarch dissolved in 6 Tbsp water
sesame seeds

Prep Day: Lightly season both sides of chicken with salt and pepper. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.

Preparing For the Freezer: Put the seasoned chicken and sauce into a large resealable bag. Freeze.

Prepare after Freezing: Let thaw in fridge for 24 hours. In a slow cooker, cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours. Or you can cook from frozen for about 5-6 hours. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Leave lid off and cook sauce on high for 10 more minutes or until slightly thickened. Meanwhile, cut or shred chicken into bite-size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice noodles.
Baked Pizza Taquitos

8 soft tortillas
½ cup pizza sauce
2 cups shredded mozzarella cheese
48 slices of pepperoni

Prep Day: Place a tortilla on a flat surface. Spread with 1 tablespoon pizza sauce. Sprinkle with shredded cheese and place 6 pepperonis down the middle of the tortilla. Tightly roll the tortilla up and secure with a toothpick. Place seam side down on the prepared baking sheet. Repeat with remaining tortillas and fillings. Freeze taquitos.

Serve Day: Thaw bag (or cook from frozen, just increase baking time). Place taquitos on baking sheet and spray with cooking spray. Bake on top rack at 475 degrees for about 15 minutes (longer if frozen) or until tortillas starts to crisp and brown and the cheese starts to melt out the ends. Let cool for 5 minutes before serving. Serve with more pizza sauce for dipping, if desired.

Skinny Italian beef sandwich

1.5 lb. boneless beef bottom round or rump roast
1 medium onion, sliced
1/2 cup fat-free Italian dressing (not creamy)
1/2 tablespoon balsamic vinegar (you provide)
6 whole wheat burger buns, toasted, if desired
½ cup shredded reduced-fat Italian cheese blend (3 oz)
3/4 roasted red peppers
1/3 cup dried basil leaves

Prep Day: Trim any visible fat from beef. Cut beef into 4 pieces. Slice up onions. Bag up onions, beef, and dressing for freezing. Freeze. Label buns and cheese and freeze. Package up basil, roasted red peppers, and vinegar for the label for later use.

Serve Day: Place beef and onion mixture in 4- to 5-quart slow cooker. Cover; cook on Low heat setting 10 to 12 hours (or on High heat setting 5 to 6 hours) until beef is tender. With slotted spoon, remove beef and onion from cooker; place on cutting board. Cool slightly. Shred beef, using 2 forks. Reserve 1 cup liquid in cooker. (If desired, reserve remaining liquid to serve with sandwiches for dipping. To serve, heat liquid in small saucepan over low heat until hot.) Return shredded beef and onion to liquid in cooker. Add vinegar; stir well. Cover; cook on High heat setting 10 to 15 minutes or until heated. When ready to eat, spoon about 1/2 cup beef mixture in each bun; top with cheese, roasted peppers and basil.

Thai Peanut Chicken with Rice Noodles

2 lbs Chicken Thighs
1/3 C Peanut Butter
1/4 C Hoisin Sauce
1/2 C Coconut Milk
2 T Chopped Cilantro
2 tsp Lime Juice
1/2 tsp Garlic Chili Sauce
Rice Noodles

Prep Day: Mix all ingredients together except noodles. Freeze.

Serve Day: Thaw. Toss chicken mixture in slow cooker and cook on low for 7-8 hours or on high for 5-6 hours. Boil water and cook rice noodles to desired doneness. Drain and serve with Thai Peanut Chicken on top.

Menu and Recipes

Anna – Mini Cheeseburger Pies
Katie/Brittney – Shrimp Scampi
Merideth – White Chicken Chili
Kellie – Hawaiian BBQ Chicken Taquitos
Leah – Chicken Lo Mein
Liz – Honey Sesame Chicken
Ashley – Pizza Taquitos
Nicole – Skinny Italian Beef Sandwiches
Julie – Thai Peanut Chicken with Rice Noodles

Mini Cheeseburger Pies

Burger Mixture:
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 cup shredded Cheddar cheese (4 oz)

Baking Mixture:
½ cup milk
½ cup Original Bisquick™ mix
2 eggs

Garnishes, if desired
12 mini kosher dill pickles
1 medium tomato, chopped
Ketchup and mustard
Prep Day: Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.

Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool for 5minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Once cooled wrap for freezing.

Serve Day: Thaw. Heat oven to 375°F. Bake 10-12. Cool 10 minutes. Serve hot with garnishes.

Shrimp Scampi

1 pound large (16-20 count) shrimp, shelled* and de-veined, tail-on for presentation if you want
Salt and garlic salt
4 tablespoons butter
2 tablespoons finely chopped parsley
3/4 cup white wine
Freshly ground black pepper to taste
1 box of pasta
You Provide:
3-4 garlic cloves, slivered, or 1 Tbsp minced garlic (optional)
1 Tbsp lemon juice
2 tablespoons olive oil
1/2 to 1 teaspoon red pepper flakes (optional)

Prep Day – Combine seasoning with shrimp in gallon freezer bag. Put wine in separate pint freezer bag. Put butter in separate pint freezer bag. Combine into one bag. Freeze.

Serve Day – Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown. As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes. Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper. Serve alone, with crusty bread, over pasta (provided), or over rice (for gluten-free version).

White Chicken Chili

1 tablespoon extra virgin olive oil
1 medium onion, diced
2 cups cooked chicken, shredded
2 cans Great Northern Beans, drained and rinsed
1 can corn, drained
1 can (4 ounces) green chiles
1/2 teaspoon cumin
1/2 teaspoon oregano
1 box (32 ounces) chicken broth
Kosher salt (to taste)
Pepper (to taste)
1 lime, juice

Prep Day: In a large pot, sauté the onion and cook until it starts to become translucent.
Once the onion is done, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin and oregano to the large pot. Stir to combine all of the ingredients and then add the chicken broth.Bring to a boil and simmer for 20-30 minutes to allow the broth to reduce. Add salt and pepper (to taste) and juice from one whole lime. (You can add 1/2 cup of chopped cilantro if you desire. I personally don’t like cilantro so I serve it as a side.)

Serve Day: Thaw. Heat up till hot. Serve with sour cream, chopped cilantro, shredded Pepper Jack cheese, avocado or tortilla chips.

Hawaiian BBQ Chicken Taquitos

3 large boneless skinless chicken breasts
1 cup original flavor bbq sauce
1 tablespoon garlic powder
½ cup pineapple juice
1 tablespoon liquid smoke
16 taco-sized soft tortillas (corn or flour)
1 -1½ cups shredded mexican-style optional: ranch dressing for dipping pineapple salsa
1 cup diced pineapple
½ red pepper, diced
½ red onion, diced
¼ cup cilantro leaves, roughly chopped
juice of 1 lime
1 teaspoon cumin
1 teaspoon garlic powder

Prep Day: In a small bowl whisk together bbq sauce, garlic powder, pineapple juice and liquid smoke until smooth. Place chicken breasts in the bottom of your crockpot. Pour bbq sauce mixture over chicken. Cover and cook on high 3 hours or low 6 hours (if using frozen chicken breasts, you may need to increase the time by an hour or so) OR buy already cooked and shredded rotisserie chicken from Costco and mix with the bbq sauce mixture. Bag it. Combine all salsa ingredients in a bowl and stir to combine. Bag it. About 20-30 minutes before serving, shred chicken in the crockpot (I use two forks to shred) and stir the shredded chicken so it soaks up any remaining juices in the pot.

Serve Day: Thaw all bags. *Chicken is already cooked!! Preheat oven to broil and grease a baking sheet with cooking spray. Lay tortillas out on a flat surface. Sprinkle about 2-3 tablespoons of shredded cheese in line down the middle of each tortilla. Top cheese with about 3-4 tablespoons shredded chicken. Tightly roll up tortillas and place them on prepared baking sheet 1 inch apart. Spray rolled taquitos heavily with cooking spray. Cook in the oven (on high broil) for 5-8 minutes or until cheese is melty and tortillas are crisp (if you’re worried about them burning you can broil them on low for a little longer, 10-15 minutes) Serve warm with pineapple salsa. Enjoy!

Lo Mein

6 ounces Lo Mein Noodles
1 tablespoon Stir Fry Sauce
2 tablespoons Soy Sauce
2 fluid ounces Chicken Broth/Stock
¼ teaspoons Red Pepper Flakes
1 ½ teaspoons Olive Oil
½ cups diced Onions
¾ cups slice Bell Pepper
¾ cups snow peas
½ cups sliced Mushrooms
1 ⅓ cups cooked & diced Boneless Breasts
3 teaspoons minced Garlic, Cloves
1 teaspoon Sesame Oil

Prep Day: Package up veggie, chicken, garlic, sauces and broth for later use. Freeze garlic, veggies and chicken.

Serve Day: Cook noodles according to package directions, and set aside. Meanwhile, heat sesame oil, soy sauce, and stir fry sauce in a large skillet. Add garlic and saute for 3 minutes. Add chicken and saute for 5-6 minutes. Add veggies to the chicken sauce mixture. Saute until tender, about 10 minutes. Cook noodles according to package.Add the cooked noodles to the vegetables and stir well to combine. Serve.

Honey Sesame Chicken

2 1/2 pounds boneless, skinless chicken breasts
salt and pepper
1 cup honey
1/2 cup low sodium soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 Tbsp sesame or vegetable oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
4 tsp cornstarch dissolved in 6 Tbsp water
sesame seeds

Prep Day: Lightly season both sides of chicken with salt and pepper. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.

Preparing For the Freezer: Put the seasoned chicken and sauce into a large resealable bag. Freeze.

Prepare after Freezing: Let thaw in fridge for 24 hours. In a slow cooker, cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours. Or you can cook from frozen for about 5-6 hours. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Leave lid off and cook sauce on high for 10 more minutes or until slightly thickened. Meanwhile, cut or shred chicken into bite-size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice noodles.
Baked Pizza Taquitos

8 soft tortillas
½ cup pizza sauce
2 cups shredded mozzarella cheese
48 slices of pepperoni

Prep Day: Place a tortilla on a flat surface. Spread with 1 tablespoon pizza sauce. Sprinkle with shredded cheese and place 6 pepperonis down the middle of the tortilla. Tightly roll the tortilla up and secure with a toothpick. Place seam side down on the prepared baking sheet. Repeat with remaining tortillas and fillings. Freeze taquitos.

Serve Day: Thaw bag (or cook from frozen, just increase baking time). Place taquitos on baking sheet and spray with cooking spray. Bake on top rack at 475 degrees for about 15 minutes (longer if frozen) or until tortillas starts to crisp and brown and the cheese starts to melt out the ends. Let cool for 5 minutes before serving. Serve with more pizza sauce for dipping, if desired.

Skinny Italian beef sandwich

1.5 lb. boneless beef bottom round or rump roast
1 medium onion, sliced
1/2 cup fat-free Italian dressing (not creamy)
1/2 tablespoon balsamic vinegar (you provide)
6 whole wheat burger buns, toasted, if desired
½ cup shredded reduced-fat Italian cheese blend (3 oz)
3/4 roasted red peppers
1/3 cup dried basil leaves

Prep Day: Trim any visible fat from beef. Cut beef into 4 pieces. Slice up onions. Bag up onions, beef, and dressing for freezing. Freeze. Label buns and cheese and freeze. Package up basil, roasted red peppers, and vinegar for the label for later use.

Serve Day: Place beef and onion mixture in 4- to 5-quart slow cooker. Cover; cook on Low heat setting 10 to 12 hours (or on High heat setting 5 to 6 hours) until beef is tender. With slotted spoon, remove beef and onion from cooker; place on cutting board. Cool slightly. Shred beef, using 2 forks. Reserve 1 cup liquid in cooker. (If desired, reserve remaining liquid to serve with sandwiches for dipping. To serve, heat liquid in small saucepan over low heat until hot.) Return shredded beef and onion to liquid in cooker. Add vinegar; stir well. Cover; cook on High heat setting 10 to 15 minutes or until heated. When ready to eat, spoon about 1/2 cup beef mixture in each bun; top with cheese, roasted peppers and basil.

Thai Peanut Chicken with Rice Noodles

2 lbs Chicken Thighs
1/3 C Peanut Butter
1/4 C Hoisin Sauce
1/2 C Coconut Milk
2 T Chopped Cilantro
2 tsp Lime Juice
1/2 tsp Garlic Chili Sauce
Rice Noodles

Prep Day: Mix all ingredients together except noodles. Freeze.

Serve Day: Thaw. Toss chicken mixture in slow cooker and cook on low for 7-8 hours or on high for 5-6 hours. Boil water and cook rice noodles to desired doneness. Drain and serve with Thai Peanut Chicken on top.

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Meal Swap: October 2104 Recipes

Meal Swap October 2014 Menu

***All recipes serve six unless otherwise specified.***

Choice:

Jenica – Slow cooker Italian beef stew

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1 pound lean beef stew meat
1 teaspoons salt
1/2 teaspoons pepper
1 1/4 cups onion, diced
1 teaspoons garlic, minced
1 1/3 cups celery, diced
1/2 cups carrot, diced
2 cups zucchini, diced
1 teaspoons Italian seasoning
14.5 ounces diced tomatoes
1 Tablespoons tomato paste
3 cups reduced fat beef broth
2 Tablespoons basil

Prep Day Directions: Combine all ingredients in a large bowl. Divide among gallon freezer bags, label and freeze.

Serve Day Directions: Thaw. Place all ingredients into a slow cooker. Cover and cook on low for 7 hours.

Bridget – Chicken curry

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1lb chicken
2t curry paste
1 small onion
2 bell peppers
1/2 head cabbage

Prep Day Directions: Add all into freezer bag. freeze.

Serve Day Directions: Cook on low for 4hrs in crock pot Add milk(coconut milk, sour cream) before you serve

Leah – black bean turkey enchilada’s

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Recipe to come…

North American/European:

Katie – Souvlaki Chicken and Tzatziki Sauce

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Serves 4-6

3 tbsp lemon juice
1/2 t. oregano
2 tea olive oil
1/2 t. salt
2 lb chicken cut into
1″ cubes
1 zucchini
1/2 cucumber peeled, seeded and chopped
1/2 c plain lowfat yogurt (I think the greek tastes better)
1 tbsp lemon juice
1/2 t. salt
basmati rice
pita bread (optional)

Prep Day Directions: combine into ziplock bag, shake and freeze: 3 tbsp lemon juice 1/2 tea oregano 2 tea olive oil 1/2 tea salt 2 lb chicken cut into 1/2″ cubes 1 zucchini cut into thin/med slices and halfed

Serve Day Directions: Thaw chicken. prepare Tzatziki sauce: 1/2 cucumber peeled, seeded and chopped 3/4 c plain yogurt 1 tbsp lemon juice 1/2 tea salt stir all together saute zucchini and chicken mixture until chicken is cooked through. Prepare basmati rice according to package optional: serve with pita bread serving: serve layered on your plate like this: rice, chicken/zucchini/then tzatziki sauce eat pita on the side. Or add chicken/zucchini mixture to pita, top with sauce like a gyro and eat rice on the side.

Kristine – Hawaiian BBQ Chicken Taquitos

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adapted from http://lecremedelacrumb.com/

3 large boneless skinless chicken breasts
1 cup original flavor bbq sauce
1 tablespoon garlic powder
½ cup pineapple juice
1 tablespoon liquid smoke
16 taco-sized soft tortillas (corn or flour)
1 -1½ cups shredded mexican-style optional: ranch dressing for dipping pineapple salsa
1 cup diced pineapple
½ red pepper, diced
½ red onion, diced
¼ cup cilantro leaves, roughly chopped
juice of 1 lime
1 teaspoon cumin
1 teaspoon garlic powder

Prep Day Directions: In a small bowl whisk together bbq sauce, garlic powder, pineapple juice and liquid smoke until smooth. Place chicken breasts in the bottom of your crockpot. Pour bbq sauce mixture over chicken. Cover and cook on high 3 hours or low 6 hours (if using frozen chicken breasts, you may need to increase the time by an hour or so) OR buy already cooked and shredded rotisserie chicken from Costco and mix with the bbq sauce mixture. Bag it. Combine all salsa ingredients in a bowl and stir to combine. Bag it. About 20-30 minutes before serving, shred chicken in the crockpot (I use two forks to shred) and stir the shredded chicken so it soaks up any remaining juices in the pot.

Serve Day Directions: Thaw all bags. *Chicken is already cooked!! Preheat oven to broil and grease a baking sheet with cooking spray. Lay tortillas out on a flat surface. Sprinkle about 2-3 tablespoons of shredded cheese in line down the middle of each tortilla. Top cheese with about 3-4 tablespoons shredded chicken. Tightly roll up tortillas and place them on prepared baking sheet 1 inch apart. Spray rolled taquitos heavily with cooking spray. Cook in the oven (on high broil) for 5-8 minutes or until cheese is melty and tortillas are crisp (if you’re worried about them burning you can broil them on low for a little longer, 10-15 minutes) Serve warm with pineapple salsa. Enjoy!

South Western/Latin:

Nicole – Beef Tenderloin with Southwest Sauce

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Meat
2 lbs beef tenderloin, Trimmed-used ground roast. Slice into six thin pieces
3/8 teaspoon fresh ground pepper
3/8 teaspoon salt
1 1/2 tablespoons olive oil (you provide)

Southwestern-Style Sauce
1 1/2 garlic cloves, Minced
2 1/4 tablespoons shallots, Minced
1 1/8 tablespoons tomato paste
2 1/4 tablespoons creole mustard (used mustard with horseradish) 3/8 teaspoon black peppercorns, Crushed (you provide
1 1/2 cups chicken broth
2 1/4 tablespoons real maple syrup
1/4 cup cider vinegar
3/4 teaspoon salt
5/8 teaspoon fresh ground black pepper

Garnish
2 1/16 teaspoons dried cilantro or 1 7/8 teaspoons fresh cilantro, Chopped (you provide)
1 1/8 tablespoons jalapenos, Finely Diced (You provide)

Prep Day Directions: Keep meat separate and wrap in freezer wrap. Mix sauce in separate quart bag. Put meat and sauce in gallon bag.

Serve Day Directions: Thaw meat and sauce in fridge. Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Simmer until mixture reduces to a sauce consistency, about 10 minutes. Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium. Finish the sauce with the Cilantro and serve over the Tenderloin. Garnish with the Jalapeno if desired. Or heat sauce and meat all together in one pan.

Ashley – Southwest Chicken Crockpot

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2 pounds chicken breast
1 can corn, drained
1 can black beans, drained
16 ounces mild salsa
8 ounces cream cheese

Prep Day Directions: Put chicken, corn, beans, and salsa into freezer bag. Freeze.

Serve Day Directions: Thaw freezer bag and cream cheese. Put bag contents into crock pot on low for 6-7 hours. Shred chicken and add cubes of cream cheese, until melted. Serve over rice and top with cheese (optional).

Asian/Indian:

Kellie – Crockpot Thai Beef

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2 lbs beef strips
1 lb carrots, cut into coins
1 bottle peanut stir-fry sauce (11 and ½ oz)
1 cup unsweetened coconut milk
1/2 cup peanuts
Tai noodles

Prep Day Directions: Cut beef into chunks, slice carrots, and put in ziploc bag. Include 1/2 cup of peanuts in a separate bag. Label 1 of 4. Label noodles (2/4), label coconut milk (3/4), and label peanut sauce (4/4).

Serve Day Directions: Place meat and carrots in a Crock pot. Pour peanut stir-fry sauce over meat and carrots. A helpful tip: After pouring the majority of the peanut sauce in the crock put, put a little water in the peanut sauce bottle, shake up, and pour into crock pot to get every last bit out! Cover and cook on low for 8 hours or on high for 4 hours. Cook Thai noodles according to directions. Before serving, stir in coconut milk to Crock pot. Serve over noodles, and sprinkle with peanuts. Optional: provide your own cilantro and add just before serving.

Italian/Mediterranean:

Brittany – Pizza Chicken Roll-up

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Serves 4-6

4 large boneless chicken breast
20 pepperoni slices
4 mozzerella sticks
1 jar of pizza sauce

Prep Day Directions: Roll flattened chicken breast around pepperoni and cheese stick. secure with toothpick and freeze.

Serve Day Directions: Thaw 24 hours Place in baking dish and spoon pizza sauce over the top Cover with tin foil Bake at 350 degrees for 34-40 minutes

Kirsten – Meatball Hoagies

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6 hoagie rolls
30 meatballs (5 per sandwich)
3-4 cups Contadina Tomato Sauce
1 tsp Italian seasoning
1 tsp dried onion
1 tsp fresh garlic
6 slices provolone cheese

Prep Day Directions: Bag meatballs. Mix tomato sauce and seasonings and pour into bag then freeze. Bag cheese and hoagie rolls separate.

Serve Day Directions: Thaw bags completely. Put bag of meatballs in a saucepan and cook covered on medium until meatballs are hot throughout. Slice top of rolls and put 5 meatballs into each roll, bake on a baking pan at 350 for 10 minutes. Cover hoagies I’m cheese and bake another 5 minutes or until cheese is melted.

Meal Swap: October 2014 Menu

Meal Swap October 2014 Menu

Choice:

Jenica – Slow cooker Italian beef stew

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Bridget – Chicken curry

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Leah – black bean turkey enchilada’s

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North American/European:

Katie – Souvlaki Chicken and Tzatziki Sauce

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Kristine – Hawaiian BBQ Chicken Taquitos

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South Western/Latin:

Nicole – Beef Tenderloin with Southwest Style Sauce

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Ashley – Southwest Chicken Crockpot

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Asian/Indian:

Kellie – Crockpot Thai Beef

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Sarah – out this month

Italian/Mediterranean:

Brittany – Pizza Chicken Roll-up

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Kirsten – Meatball Hoagies

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Recipes To Come….