Meal Swap: Friday Group’s Sept. 2013 Menu & Recipes

Sept. 2013

Fish/Seafood:

Fish Tacos – Lindsey M.

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1 1/2 lbs. tilapia
1 egg, whisked
1 cup panko
1 tsp. paprika
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. kosher salt
Pinch of cayenne pepper
1 tbsp. canola oil
10 tortillas
1 lime
Mango Salsa

Prep Day: Rinse the tilapia fillets and dry them with paper towels. Slice them into 2″ long pieces and place them onto a plate. Pour the whisked egg over the fish and make sure each piece gets covered in the egg wash. In a Ziploc bag, mix panko, paprika, thyme, oregano, pepper, salt and oil. Place your egg-coated fish into the bag, seal and shake. Once the fish is coated in panko, freeze.

Serve Day: Thaw fish pieces, and tortillas. Spread the pieces onto a foil-lined sheet pan. Bake in the oven @ 425 for 12 to 15 minutes until the panko is golden brown. Meanwhile, heat your tortillas on a pan or skillet on med-hi, heating both sides until slightly hardened. Serve with lime and salsa (provided) and any of your other favorite taco ingredients.

Lemon Horseradish Fish Cakes – Gretchen

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Makes 16 cakes

3 tablespoons olive oil
2 pounds tilapia fillets (about 6)
Coarse salt and ground pepper
2 large eggs
1/2 cup light mayonnaise
1/2 cup chopped fresh parsley, plus sprigs for garnish (optional)
1/4 cup freshly squeezed lemon juice, (from about 2 lemons)
3 tablespoons bottled white horseradish
1 1/2 cups coarse saltine cracker crumbs, store-bought or homemade (see note)
Tartar sauce, for serving (optional)

Prep Day: STEP 1 Preheat oven to 400 degrees. Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through, 10 to 15 minutes. Let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.

STEP 2 In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each.

Serve Day: Take cakes out of bag and thaw flat. Gently dredge cakes in crumbs, pressing to help adhere. In a large skillet over medium-high, heat 1 tablespoon oil. Place cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Serve with tartar sauce, if desired.

Poultry:

Bacon Wrapped Sage Chicken Tenders – Vanessa

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Fresh sage leaves
Bacon slices
Chicken tenders
Olive oil (you provide)

Prep Day: Place a sage leaf on each chicken tender, then wrap each with a bacon slice. Freeze.

(Note to Swappers: sorry…Due to my schedule and not being able to get the chicken tenders in enough time. I wasn’t able wrap the tenders. You will need to do them.)

Serve Day: Thaw. In a large skillet, heat oil over medium-high. Add tenders, sage side down, and cook until fat is rendered and bacon is browned, about 6 minutes. Flip and cook until tenders are cooked through, 6 minutes. With tongs, transfer to a wire rack set on a rimmed baking sheet to drain.

Creamy Italian Chicken – Simone

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Recipe to Come…

Beef:

Beef Stroganoff – Carolyn

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2 T. flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. paprika
1 T. parsley
1 3/4 lb. boneless beef round steak cut into strips
1 can cream of mushroom soup
1/2 cup water
1/2 evelope dried onion soup mix
Jar of mushroom pieces drained
1/2 cup of sour cream
egg noodles

Prep Day Directions: Combine spices, meat, soup, water and soup mix. Place in freezer bag and freeze. Place mushrooms, sour cream and noodles in seperate bag.

Serve Day Directions: Thaw ingredients and place in slow cooker. Cook on low for 6-7 hours. (Check meat at 6 hour mark.) Stir in mushrooms and sour cream. Cover and cook on high 10-15 minutes or until heated through. Serve with noodles.

Meatless or Your Choice:

Waffles and Breakfast Sausage – Carrie

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Serve Day Directions:

I would suggest warming them up in either a toaster oven or the oven at 400 for maybe 5 minutes (or obviously until they’re warm). Sausage should be heated in a skillet over medium heat for approx 8 min, flipping half way.

Lasagna Roll Ups – Lindsay L.

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1 lb. lasagna noodles
15 oz. ricotta
1 cup shredded mozzarella
¼ cup grated parmesan
1 lg. egg
10 oz. frozen spinach
2½ cups marinara sauce
to taste salt and pepper
as needed non-stick spray

Prep Day: Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy… about 12-15 minutes). When they are finished cooking, drain in a colander.

While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about ¼ tsp of salt. Mix until well combined.

When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.

On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.

Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are “back ups” in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking. freeze.

Serve Day: Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.

Pork:

Thai Pork with Peanut Sauce and Jasmine Rice – Heather T.

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2 lb pork tenderloin, cut into 4 pieces
1/3 cup prepared teriyaki sauce (use a high quality brand)
2 tablespoons rice vinegar
1 teaspoon red pepper flakes
2 cloves garlic, minced
1-2 sliced red/colored peppers
¼ cup creamy peanut butter (you provide)
¼ cup dry roasted peanuts
½ cup green onions, thinly sliced
2 pkg. Trader Joe’s rice

Prep Day Directions: Place tenderloin, teriyaki sauce, rice vinegar, red pepper flakes, and garlic into a gallon size freezer bag. Label and store in freezer until ready to use. Peanut butter, peanuts, and green onions should only be used on cooking day.

Serve Day Directions: Let slow cooker freezer kit thaw 24 hours in the refrigerator. It might still be a little frozen but that is fine. Dump the whole kit into the slow cooker and follow the steps. *I did not include the 1/2 cup of peanut butter needed. (I assumed everyone has this on hand. You will need to add this at step 2 of instructions. Also green onions don’t freeze very week so I gavel those seperately with the peanuts.)

Step 1. Place all ingredients (except peanut butter, peanuts, and green onions) into the slow cooker. Cover and cook on low for 7-9 hours. ** Mine was done at around 6 ½ – 7 hours. Pork should be tender but not falling apart (unless that is the consistency you like) The original recipe called for a cooking time of 8-9 hours on low but that would have been way to long for my slow cooker – the pork would have been completely dried out. Know your slow cooker and keep an eye on it around 6 1/2 hours.

Step 2. Remove pork from slow cooker and chop into bite size chunks. Add the peanut butter to the sauce. Stir until it dissolves into the sauce. Step 3. Return the pork to the slow cooker and toss with the sauce. Serve over brown jasmine rice. Sprinkle with peanuts and green onions. To cook Trader Joes rice, microwave 3 minutes, EACH bag seperately.

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Meal Swap: Sept. 2013 Friday Group’s Menu

Sept. 2013

Fish/Seafood:

Fish Tacos – Lindsey M.

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Lemon Horseradish Fish Cakes – Gretchen

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Poultry:

Bacon Wrapped Sage Chicken Tenders – Vanessa

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Creamy Italian Chicken – Simone

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Beef:

Beef Stroganoff – Carolyn

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Meatless or Your Choice:

Waffles and Breakfast Sausage – Carrie

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Lasagna Roll Ups with Meat – Lindsay L.

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Pork:

Thai Pork with Peanut Sauce and Jasmine Rice – Heather T.

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Next Swap: Will be in the First Free Church (51st and Chicago ave) Gym after MOPS at 11:30am on Friday Sept. 20th. Please don’t for get to submit or email your finished recipe to the blog the Monday before swap and your two recipe to be voted on.

Oct. 2013 Menu Rotation:

Seafood/Fish – Heather T. and Carrie L.

Poultry – Lindsey M. and Gretchen

Beef – Simone and Vanessa

Meatless or Your Choice – Keri

Pork – Carolyn and Lindsay L.

Meal Swap: Wednesday Group’s Feb. 2013 Menu and Recipes

Feb. 2013 Menu for Wednesday Night Meal Swap…

All recipes serve 6 unless otherwise specified.

Choice:

Heather – Apricot Chicken

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3 pounds chicken breasts, cut into pieces
1 cup apricot jam
1 cup Russian dressing
1 package dry onion soup mix

Prep Day Directions: Cut chicken into pieces, place in Ziploc. Mix together apricot jam, Russian dressing and dry onion soup mix – pour over chicken breasts as marinade. Freeze.

Serve Day Directions: Thaw bag of chicken and marinade. Put thawed chicken and marinade into 9×13 pan. Bake at 300 degrees until chicken is cooked – approximately 1 hour. Good served with rice and veggies!

North American/European:

Bridget – Chicken Pot Pie

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1-10.5 oz can cream of chicken Soup
1-10.5 oz can cream of Potato Soup
2 C Diced Chicken Breast
2 Cups Frozen Mixed Vegetables
Pinch of Salt/Pepper/Garlic Powder
2 Frozen Pie crusts

Prep Day Directions: Mix all Ingredients except for Pie crust together and put in freezer bag.

Serve Day Directions: Thaw Ingredients in the freezer bag in the refrigerator overnight. Keep Pie Crust Frozen for easier assembly. Once ingredients thawed, pour into one pie shell and top with the other. Vent pie shell. Bake at 375 for 50minutes.

Italian/Mediterranean:

Kirsten – Lasagna Roll Ups

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1 Box Lasagna noodles
1 lb. lean ground beef
1 small onion, chopped
1 Tbsp. minced garlic
1 Tbsp. Italian Seasoning
1 jar Spaghetti sauce
1 c. Mozzarella Cheese, shredded
16 oz. cottage cheese

Prep Day Directions: Cook noodles according to package (al dente). Meanwhile, brown beef with garlic and onion, then drain. Mix in Italian Seasonings and half the jar of sauce. Spread each noodle with meat mixture and top with some cottage cheese then roll up and place in baking panf. Pour remaining sauce over the top of roll-ups and then sprinkle mozzarella cheese over the top. Freeze.

Serve Day Directions: ****Don’t forget to take the plastic wrap off!!!*** Thaw overnight in refrigerator. Bake at 350 for 45-60 minutes or until bubbly. *I’m sure you could bake straight from the freezer if you double the time, maybe keep covered for the first hour.

Asian/Indian:

Ashley – Asian Peanut Butter Pork

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2lbs pork tenderloin 1 onion, sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy peanut butter

You provide: 2 tablespoons chopped peanuts (garnish; optional) 1 lime, cut in wedges (garnish; optional)

Prep Day Directions: Cut onions into rings. Freeze. Put pork into a separate bag and freeze. Combine all other ingredients and freeze.

Serve Day Directions: Thaw all 3 bags. Place onions on bottom of crockpot. Place pork on top of onions. Cover with sauce. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanutbuttery goodness. Garnish with chopped peanuts, and serve with lime wedges.

Southwestern/Latin American:

Kristine – Mexican Lasagna with Chorizo Sausage

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1 package cream cheese
2 cups shredded Mexican cheese blend
1 medium onion (about 2/3 cups chopped)
1 can enchilada sauce
12-6 inch corn tortillas
1 pound Mexican chorizo
1 pound ground beef
2 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 (15-ounce) can black beans, drained

Prep Day Directions: Cook beef, chorizo, onion and seasonings until cooked through. Place cream cheese in a microwave safe bowl and microwave on high 30-45 seconds or until very soft. To assemble lasagna, spread a little enchilada sauce over bottom of baking dish. Then dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese over the tortillas and spread out. Sprinkle with a third of the shredded cheese. Top with a third of the meat mixture. Repeat layers one more time: dipped tortillas, second half of cream cheese, 1/3 of shredded cheese, 1/3 of meat. Dip remaining four four tortillas into sauce and arrange on top. Top with remaining meat mixture. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/3 of shredded cheese. Cover with foil and freeze.

Serve Day Directions: Thaw or cook from frozen. Meat is already cooked so it just needs to be baked until heated through and cheese is melted.

Kellie – Southwestern Pork Burritos

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3 tablespoons tomato paste
1 tablespoon honey
¼ teaspoon salt
3 cloves garlic, finely chopped
1 tablespoon chili powder
1 boneless pork shoulder roast (2 1/2 lb), trimmed of fat
1 can (10 oz) diced tomatoes and green chilies, undrained
6 tortillas

You Provide: Assorted toppings – Cheddar cheese, sour cream, chopped fresh cilantro, shredded lettuce, diced tomatoes

Prep Day Directions: Put Pork in labeled bag. Put tomato paste, honey, salt, garlic, chili powder, and diced tomatoes with green chilies in a food processor for 10 seconds. Put tomato mix in a quart sized bag and freeze with pork. Bag 6 tortillas and label.

Serve Day Directions: Thaw pork and tomato mix. Spray slow cooker with non-stick spray and put in pork. Pour tomato mix on top of pork and cook on low for 8 to 10 hours. Enjoy with tortillas and your own additional fixings.

Soups/Stews:

Emily – Chicken Wild Rice Soup

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1/2 cup diced onion
1 cup chopped carrot
1/2 cup flour
6 T butter
2 cups milk
5 cups chicken broth
3 cups diced cooked chicken meat
1.5 cups cooked wild rice
3 T sherry
1/2 tsp pepper
1/2 tsp curry
1/2 tsp dry mustard

Prep Day Directions: Add olive oil or some of your broth to a frying pan and saute the veggies. You want the onion fully cooked and some bite left in the carrot.

Cook wild rice according to directions.

In Dutch oven, melt the butter with a med-high heat. Add the flour and whisk it well, it will combine easily. Keep whisking and add about a quarter of the broth, when that thickens add the rest of the broth. Whisking still, add the milk and let this come to a boil to thicken. You want it to coat a spoon but not get too thick. When it’s thick enough remove it from the heat and let cool.

Place veggies, chicken and broth in bag and freeze using freezer bag method.

Serve Day Directions: Thaw completely. Re-Heat on stove top.

Erin – Chihuahua Chili

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Serves 8

1/4 cup oil
1 large onion, chopped
3 Tbsp chopped garlic
2 cups tomato sauce
1 cup enchilada sauce
12 oz. chicken broth
2- 29 oz. cans pinto beans, drained
2- 15 oz. cans black beans, drained
1 lb. ground beef, browned and drained
1 Tbsp chili powder
1 Tbsp cumin

You provide toppings: sour cream, grated cheddar cheese, chopped cilantro

Prep Day Directions: Brown and drain beef. Set aside In large pot, heat oil. Saute onion until translucent, about 3 to 4 minutes. Add garlic and sauté 2 minutes more. Add tomatoes, enchilada sauce, broth, beans, cumin and chili powder. Mix well. Pour into labeled freezer bags.

Serve Day Directions: Thaw. Bring to boil and simmer, partially covered, until slightly thickened and flavors have mingled, about 1 hour on the stovetop. Or cook all day in the crockpot.

Note: please don’t forget to give each other feedback in the comments area about this months menu.

Next Meal Swap: Wednesday 3/13/13 @ 8:30pm will be at Erin’s. Please do not forgot to submit your finished recipe to the blog on the Monday before swap. Thanks for your cooperation!

April 2013 Menu Assignments:

Your Choice – Kristine and Kellie
North American/European – Erin and Emily
Italian/Mediterranean – Heather S.
Asian/Indian – Bridget and Andi
Southwestern/Latin American – Kirsten and Lisa
Soups/Stews – Nicole and Ashley