June 2015 Menu
All recipes serve 6 unless otherwise specified.
1/4 cup soy sauce
1/4 cup honey
2 tbs cooking sherry
2 tbs lemon juice
1 tbs minced garlic
3 thin slices of ginger crushed with a knife
1/2 tsp sesame oil
10 chicken drumsticks
Prep Day Directions: Mix all ingredients in a zip lock bag. Add chicken and coat. Refrigerate for 20 minutes then freeze.
Serve Day Directions: Thaw chicken. Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil. Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.
1 cup finely shredded Cheddar cheese
1/2 cup crushed tortilla chips
2 green onions, thinly sliced
3 tablespoons salsa
2 tablespoons mayo
1/2 teaspoon chili powder
12 hot dogs, cooked
12 hot dog buns
Prep Day Directions: In a bowl, combine the first six ingredients. Freeze (Crushed tortilla chips are in separate bag-needs to be added to thawed mixture).
Serve Day Directions: Thaw. Cut a 1/2-in.-deep lengthwise slit in each hot dog. Spoon about 1-2 tablespoons cheese mixture into each. Broil for 2-3 minutes or until cheese is melted. Add tortilla chips. Serve on buns.
1 teaspoon onion powder
1 teaspoon garlic powder
1 – 3 tablespoons chipotle chile powder, depending on your family’s taste
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins
Prep Day: In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Freeze after well coated.
Serve Day: Thaw. Preheat grill for medium-high heat. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before serving.
Sarah – Montego Bay Pork Chops
6 pork chops
1 can mango nectar
¼ c. white wine vinegar
3 garlic cloves, minced
½ jalepeno pepper, seeded and chopped
2 tsp. allspice
1 tsp cinnamon
½ tsp salt
½ tsp cloves
½ tsp cayenne pepper
Prep Day: Mix marinade together in plastic bag. Add pork chops. Freeze.
Server Day: Thaw. Grill 10-12 minutes per side or until 145 degrees internal temp. Serve with mango salsa (you provide), if desired.
8 garlic cloves, smashed and peeled
2 tablespoons dried oregano
1 tablespoon sweet paprika
1 tablespoon pure ancho chile powder
3/4 teaspoon curry powder
1/2 tablespoon kosher salt
2 tablespoons distilled white vinegar
3 tablespoons extra-virgin olive oil
2 pounds turkey cutlets
Vegetable oil, for brushing (you provide)
Prep Day: In a mini food processor, combine the garlic, oregano, paprika, chile powder, curry and salt and process until the garlic is chopped. Add the vinegar and olive oil and process to a paste. Rub the marinade onto the turkey cutlets, bag and freeze.
Serve Day: Thaw turkey in refrigerator for 24 hours. Light a grill. Scrape the marinade off of the turkey cutlets. Brush the cutlets with vegetable oil and grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes total. Prepare rice and black beans per package directions.
Brittany – SW Breakfast Burritos
Makes 8 servings
16 oz. pkg. ground pork sausage
8 oz. pkg. shredded Mexican-blend cheese
10 oz. can diced tomatoes with chiles
5 eggs, beaten
8 10-inch flour tortillas
Prep Day: Brown sausage in a skillet; drain. In a bowl, combine sausage, cheese and tomatoes. Cook eggs in the skillet. Add eggs to sausage mixture and mix thoroughly. Divide mixture evenly among tortillas and roll tightly. Seal tortillas by cooking for one to 2 minutes on a hot griddle sprayed with non-stick vegetable spray.
Wrap the burrito in a piece of parchment, foil or plastic wrap using the same method that was used to roll up the tortilla. Secure with tape if desired and label the burrito with its contents. Place the wrapped burritos in a freezer bag.
Serve Day: Place the burrito on a plate (without wrapper) and microwave for one minute on high. Check to see if the burrito is heated through and microwave longer if needed.
Serving Size: 4
1.5 lbs chicken thighs
1 tablespoon black pepper, coarse grind
1 tablespoon paprika
1⁄2 teaspoon cayenne pepper or 1⁄2 teaspoon chipotle pepper (omitted)
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons oregano
1 1⁄4 teaspoons salt
1 garlic clove, minced
3 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons plain yogurt
Prep Day: Combine all marinade ingredients well. Coat chicken pieces in marinade paste. Marinate from 1 hour, or up to overnight in the refrigerator.
Serve Day: thaw. Grill over medium coals until browned, about 15 minutes each side.
1/3 cup brown sugar, packed
1/4 cup soy sauce
1 tablespoon sesame oil
1/2 teaspoon crushed red-pepper flakes, or more to taste
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
3 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced
Cooked rice, for serving
Prep Day: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Place in a small freeze able container. Package up garlic, beef and onion individually.
Serve Day: Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
Serve with rice.
Serving Size: 8
1/4 cup oil
1/2 Tbs crushed red pepper
1/8 tsp salt
1/8 tsp black pepper
1 Tbs minced garlic
2-3 chicken breasts sliced
3/4 cup marinara sauce
1/2 cup alfredo sauce
2 tsp butter
1/4 cup peas
1 lb rigatoni pasta
(Depending on how saucey you like your pasta, you may want to add more marinara/alfredo)
Prep Day Directions: Add crushed red pepper, salt, pepper and garlic. Sauté long enough for garlic to caramelize and red pepper to release its flavor into the oil.
Add sliced chicken and sauté briefly to coat in garlic and spices.
Add marinara first, and then alfredo sauce. Bring to a simmer. Cook until sauce thickens slightly and chicken is cooked to an internal temperature of 165˚. Remove from heat.
Add butter and peas into the sauce.
Cook pasta according to package directions. Toss in sauce. You may garnish with more crushed red pepper if you’d like.
1 small onion, diced
28oz can diced tomatoes
2 cloves garlic, minced
1/4 cup honey
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
2 pounds boneless, skinless chicken breasts
1 gallon-sized plastic freezer bag
Prep Day: Label your freezer bag. To your freezer bag, add all ingredients. Add chicken to the freezer bag last so it’s the first ingredient poured into your crockpot. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
Serve Day: The night before cooking, move frozen bag to your refrigerator to thaw. The morning of cooking, pour contents of freezer bag into your crockpot. Cook on “low” setting for 4-6 hours, or until chicken is cooked through.
NOTE: Meal Swappers ONLY please vote on the July 2015 Menu!