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 Menu and Recipes

Kellie: Chicken Tamale Pie

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1-9oz diced cooked chicken
1-4.5oz chopped green chilies, drained
2 tsp. taco seasoning
1 cup mexican blend cheese (4oz)
1-11oz. whole kernel corn w/ green and red peppers
1/2 cup cornmeal
1/2 cup bisquick mix
1 egg
3/4 cup milk

Optional – (you provide) Lettuce, Sour Cream, Salsa

Prep Day Directions: In a medium bowl, mix chicken, chilies, and taco seasoning together and put in a quart sized bag; set aside. In medium bowl, stir together Bisquick mix, cornmeal, milk, egg, and mexicorn until blended and pour in gallon size bag. Put cup of cheese into small baggie. But all 3 baggies together and freeze.

Serve Day Directions: Thaw in refrigerator overnight. Preheat oven to 400F. Spray 9 inch pie plate with non-stick spray. Pour chicken mixture into pie plate and sprinkle with cheese. Pour corn mixture over the chicken and cheese mixture and bake for 25 to 30 minutes or until toothpick is inserted and comes out clean. Cut into wedges and serve.

 

Anna: Meatloaf

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1 1/2 pounds lean ground beef
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves {I’ve made this without the sage & it turned out great!}
1 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 garlic cloves, chopped or 1/2 teaspoon garlic powder
1 egg
1/2 cup bread crumbs
1 small onion, diced {I used a fresh onion so I included the green tops}

Prep Day Directions: Combine all ingredients. Shape into a large loaf and place in an ungreased 9×5 inch pan. Wrap in saran wrap, then foil, date and then store in the freezer for up to 6 months.

Serve Day Directions: When you are ready to cook, preheat oven to 350°F. Bake uncovered at 350º for about an hour or until a meat thermometer reads 160°F. Let cool to room temperature and serve.

 

Katie/Brittney: Cottage Pie

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1 ¼ lean ground beef
1 Cup onion, chopped
½ t salt
¼ t pepper
2 cloves garlic, minced
1 15 oz can green beans or corn drained
1 10.5 oz can tomato soup
½ cup mild or medium picante sauce
4 cups mashed potatoes
1 ½ cup cheddar cheese, grated

Prep Day: Brown ground beef with onion. Add seasonings. Drain off excess grease from ground beef, and spread evenly in a lined casserole dish. Layer green beans or corn on top of beef, followed by tomato soup and picante sauce. Top with mashed potatoes. Sprinkle with cheese.

Serve Day: Thaw completely. Bake at 350 for 30-45 minutes.

 

Jenica: Crockpot Barbacoa Beef

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3 dried ancho chilies, seeded, stemmed, and torn into pieces

2 dried chipotle chilies, seeded, stemmed, and torn into pieces
3 cloves garlic, peeled and smashed
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2 cups chicken broth, divided
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
2 tablespoons vegetable oil
4 pounds chuck roast
1 white onion, sliced

Prep Day: Set a saute pan over medium heat and add the chilies and garlic. Toast until fragrant, about 5 minutes. Add 1½ cups broth to the pan and turn off the heat. Let the chilies soak and the broth cool for 10 minutes. Transfer to the bowl of a blender along with the oregano, cumin, coriander, and salt. Puree.

Return the pan to the stove, add 2 tablespoons of vegetable oil, and set over medium-high heat. Once the oil is shimmering, place the chuck roast in the pan and sear for 1 minute on each side. Remove from pan and place in the crock of a slow cooker.

Add the sliced onion to the hot pan and saute until golden, 8-10 minutes. Add the extra ½ cup of chicken broth to the pan and use a wooden spoon to scrape up any brown bits stuck to the bottom. Transfer the onions to the slow cooker.
Pour the pureed chili pepper mixture on top of the beef and onions. Set the slow cooker to low and cook for 8-10 hours, until fork tender.

Remove the beef from the cooker and shred with a fork. Skim the fat from the liquid in the slow cooker and toss the juices with the shredded meat. Cool and package up for later use. Freeze.

Serve Day: Thaw. Heat through.

 

Leah: Thai Chicken Curry

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1 lb. chicken (boneless, skinless), COOKED

2 cups fresh spinach

2 cups sweet garden peas, fresh or frozen
1 red bell pepper
1 – 14 oz. light coconut milk
2 tablespoons red curry paste
2 tablespoons sweet onion, finely chopped
2 teaspoons curry powder
1 Clove of Garlic
1/2 teaspoon salt

Prep Day: Dice the cooked chicken into small pieces, this can be done in advance. Wash the red bell pepper, remove the seeds and dice it. Place the spinach in a mini chopper and chop it finely.

Stir in the coconut milk, red curry paste and curry powder together with the salt. Pour the coconut milk mixture into a large bowl along with the chicken, 2 tablespoons finely chopped onions, the peppers, peas and spinach. Add the garlic using a garlic press. Pour into a freezer container and freeze.

Serve Day: Thaw. In a large skillet cook all of the ingredients until the vegetables are soft and the meat has been warmed. Stir occasionally through the cooking process.
Serve over rice you provide.

 

Liz: Crockpot Orange Chicken

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4 or 5 Boneless Skinless Chicken Breasts
1 cup Orange Marmalade
1 cup of BBQ Sauce (I used Sweet Baby Ray’s)
3 Tablespoons of Soy Sauce

Prep Day Directions: Package chicken for freezing. Package up pantry items for later use.

Serve Day Directions: Place your chicken in the crock pot. Mix the marmalade, BBQ sauce, and soy sauce together. Pour over the chicken and cook on low for 6 to 8 hours, or on high for 4 to 5 hours. When it is done cooking, shred the chicken. Serve over cooked rice.

(I added some red pepper flakes the on the adult plates for a hot kick)

 

Ashley: Gnocchi Kielbasa Soup

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1 turkey kielbasa (fully cooked)
1 cup carrots
1/2 cup celery
1/2 cup onions
1 tsp thyme
4 cups chicken broth
1 cup water
1 cup frozen peas
1 package potato gnocchi
1 can cream of mushroom soup

Prep Day: Slice kielbasa into pieces. Chop carrots, celery, and onions. Combine kielbasa, carrots, celery, onions, thyme, chicken broth, and water into freezer bag. Freeze. Put peas into separate bag and freeze.

Serve Day: Thaw all frozen bags. Put freezer bag with soup into crockpot and stir in the cream of mushroom. Cook on low for 6 hours or until carrots are tender. Add gnocchi and peas and cook for another 30 minutes. You can also simmer soup for 1 and a half hours on stove and add peas and gnocchi for an additional 30 minutes.

 

Nicole: Italian Beef Sandwiches

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1 medium onion
1 pound ground beef or turkey
2 garlic clove, pressed
1/4 cup water
1 Tbsp Italian Seasoning mix
2 Tbsp red wine vinegar
1 each green and red bell pepper, sliced
1 packet (1 oz.) onion soup mix
6 Hoagie rolls
6 slices Provolone Cheese

Prep Day Directions: Slice and Place onions, beef and pressed garlic into a 12″ skillet. Cook over med-high heat 15-18 minutes or until beef is no longer pink. Add water, Italian Seasoning mix, red wine vinegar. And freeze in freezer bag.

Pepper Mixture: Prepare and freeze in freezer bag. 1 each green and red bell pepper, sliced 1 packet (1 oz.) onion soup mix

6 slices Provolone Cheese

Place Beef, Peppers and Cheese in Bag labled #1.

6 Hoagie rolls, Place in Freezer bag labeled #2.

Serve Day Directions: Thaw kit in fridge. Place peppers and onion soup mixture in 10″ skillet and bring to a simmer over medium heat until tender. Add meat to pepper mixture to reheat. Place 1 slice of Provolone Cheese into each warm hoagie rolls. Top with Heated Peppers and Meat mixture.