Wed. Meal Swap April ’14 Menu
Recipes serve 6 unless otherwise specified.
Kirsten – Baked Hot Ham & Swiss Sandwiches
1/2 cup butter, softened
1/4 c dijon mustard
1/4 c honey mustard
2 tbsp chopped green onions
1/2 tsp poppy seeds
1/4 tsp curry powder
10 rolls (kaiser dinner rolls)
10 slices swiss cheese
20 slices deli honey ham
Prep Day Directions: In a bowl, combine butter, mustards, onions, poppy seeds and curry powder. Spread over cut sides of rolls. Place slices of ham and cheese on each roll. Wrap individually in foil. Bag in freezer ziplocks.
Serve Day Directions: Bake frozen at 350 (leave in foil) for 15-20 minutes or until heated through and cheese is melted.
Brittany – Honey Orange Tilapia
4 tilapia filets
2 tbsp balsamic
1 tbsp honey
2 naval oranges segments
sprinkle of olive oil
Prep Day Directions: wrap all the above ingredients into tinfoil and seal inside freezer bag.
Serve Day Directions: Thaw and Preheat oven to 375 degrees. Place the packet on cookie sheet and bake for 15-20 minutes until the fish is opaque and flakes easily with a fork.
Nicole – Vodka Shrimp
1/4 cup butter -gave a
1/2 cup butter
3 cloves garlic, chopped-used garlic paste
1 pounds medium shrimp – peeled and de-veined
1/4 cup vodka -gave
3/4 cup vodka
3 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon chili powder
4 tablespoons chopped fresh cilantro
1 tablespoon used cilantro paste, more optional
1 lime, cut into wedges- gave whole
Prep Day Directions: Add all of ingredients except shrimp in quart bag. Bag vodka in a small bag and other ingredients in another small bag. Butter and lime do not need separate bags.
Serve Day Directions: Melt the butter in a large skillet over medium heat. Add shrimp with garlic and seasonings/lime juice; cook until they start to turn pink, about 3 minutes. Pour in the vodka. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimp on a plate and garnish with cilantro. Serve with lime wedge. Serve over rice or pasta.
Ashley – Brown Sugar Glazed Pork Chops
Recipe to Come….
Kellie – Chicken Black Bean Artichoke Pesto Pizza
Knorr dry pasta sauce mix
1 Pillsbury pizza crust (15 X 10)
2 cups of chicken (rotisserie)
1/2 cup black beans
1/3 jar artichoke hearts
8oz Mozz cheese
Prep Day Directions:Shred chicken off bone. Rinse black beans. add chicken and black beans and artichoke hearts to bag. Make pesto sauce and bag once cooled. Label all and freeze.
Serve Day Directions: Thaw. Bake pizza crust according to directions. Spread pesto, then black bean, chicken and artichoke mixture and top with cheese.
Kendra – Calzones
2 cups (8 ounces) shredded mozzarella
4 ounces salami, cut into thin strips
1/2 cup ricotta cheese
1/4 cup minced fresh basil
2 Italian plum tomatoes, chopped
Freshly ground pepper
1 egg, slightly beaten
Prep Day Directions: Thaw calzones the morning of cooking.
Serve Day Directions: Place calzones on greased cookie sheets Brush with egg Bake until golden brown, about 25 minutes. Serve with marinara.
Emily – out
Erin – Thai Vegetables with Shrimp
Serving Size: 6 (recipe makes 2 meals)
2 (15-ounce) cans coconut milk
1/2 cup chicken broth
2 Tablespoons fish sauce
2 teaspoons red curry paste
1 teaspoon honey
2 bags frozen stir fry vegetables
2 lbs. frozen cooked shrimp (tails-off)
rice (you provide)
Prep Day Directions: Combine coconut milk, broth, fish sauce, curry paste, and honey in a bowl. Mix well. Put into gallon size freezer bag: 1 lb. shrimp, 1 bag veggies, and 2 cups coconut curry sauce.
Serve Day Directions: Heat on stovetop over medium heat until desired temperature. Serve over rice
Bridget – Zanzibar Chicken
1 cup onions
4 chicken breasts
1 can coconut milk
1 can tomato paste
1T lemon juice
Salt and pepper
Prep Day: Sauté onions add all other ingredients and freeze.
Serving Day: Thaw Bake 350 for 30 mins or until chicken is cooked. Add cilantro and serve.
Jenica – Chicken Avocado Burgers
1 pound ground chicken
1 large ripe avocado – cut into chunks ½ cup panko crumbs or other bread crumbs
1 chopped clove of garlic
salt and pepper to taste
Prep Day Directions: Toss the chunks of avocado, breading and garlic together. Blend mixture into ground chicken being careful not to mush the avocado. Form into 4-5 patties and grill until done (temp of 165).
Serve Day Directions: thaw, flatten and enjoy!