Meal Swap: May 2015 Menu and Recipes

May 2015 Menu

All recipes serve 6 unless otherwise specified.

Choice

Kellie – Chicken Pad Thai
  
1/2 rotisserie chicken cut into small pieces
1 box linguine or angel hair pasta
1/4 cup sesame oil
1/4 cup peanut oil
1/4 cup soy sauce
1/4 cup honey
1/2 cup chopped green onions
1/2 cup shredded carrots
1/2 cup cilantro
1 cup peanuts

Prep Day Directions: Put carrots, green onions, cilantro and chicken in a bag. Wisk together sesame oil, peanut oil, soy sauce and honey and place in chicken mixture and seal (bag 1 of 3). Label bag of peanuts (bag 2 of 3), and label pasta (3 of 3)

Serve Day Directions: Thaw chicken bag. Make pasta and add chicken mixture to hot pasta. Serve, garnish with peanuts Note: I completely omitted any red pepper flakes so if you want it spicy, you can add your own.


Sarah – Fish Tacos
  
5 filets of tilapia

6 tortillas
fish seasoning packet
bag of cabbage slaw
1/4 c. water (you provide)
2 Tbsp. + 1 tsp oil (you provide)
Optional Add-Ons:  cilantro, lime, avocado

Prep Day Directions: Bag fish, tortillas, seasoning.  Freeze.

Serve Day Directions: Remove items from freezer bag. Thaw fish. Add 1/4 c. water, 2 Tbsp oil and seasoning packet to empty freezer bag. Mix thoroughly. Slice fish in strips and add to plastic bag.  Coat thoroughly and marinate for 5 minutes. Heat saute pan over medium heat with 1 tsp oil.  Empty contents of bag into saute pan. Cook until ready (3-5 minutes depending on thickness of slices – don’t overcook). Serve on warm tortillas with cabbage and optional add ons.


American/European

Katie – Maui Grilled Chicken Sandwiches
  
6 Boneless chicken breasts
1 teaspoon garlic powder
3 Tablespoons worcestershire sauce
1 1/2 Tablespoons Brown Sugar
1/2 teaspoon ginger
1 teaspoon black pepper
1 1/2 Tablespoon oil
3 Tablespoons water
3/4 Cup soy sauce
Provolone Cheese
Hawaiian Buns

Prep Day Directions: In a mixing bowl, stir together garlic powder, Worcestershire Sauce, brown sugar, ginger, pepper, oil, water and soy sauce. Place chicken breasts and pineapple slices in freezer bag. Pour marinade over chicken and pineapple and freeze.

Serve Day Directions: Allow chicken to thaw completely. Reserve marinade and pour into sauce pan. Heat slowly to boiling and continue boiling for 2 additional minutes.

Grill chicken over medium heat until done, tuning only once. During final minutes place a slice of cheese on each chicken breast. 

Serve on buns with desired amount of marinade spooned over chicken


Brittney – Pork Pineapple Kabobs 
  
1.5 lb pork chop, cubed
1 can cubed pineapple
1 green pepper
1/2 onion
1/3 cup soy sauce
1/3 cup honey
3 minced garlics
1 tablespoon ground ginger
2 tablespoons veg oil 
1/4 cup rice wine vinegar

Prep Day Directions: Put all ingredients in freezer bag.

Serve Day Directions: Thaw 24 hrs. Place meat and veggies on skewers. Grill on each side about 8 minutes. Serve.


Southwest/Latin

Jenica – Tex Mex Burgers
  
1 ½ pounds Ground Beef
1 tablespoon seed and dice Jalapeño (excluded)
½ cups dice Onion
1 teaspoon mince Garlic, Cloves
1 tablespoon Cajun Seasoning
1 teaspoon Worcestershire sauce

Prep Day Directions: In a large bowl, combine ingredients. Form into patties, making a slight well in the middle of each patty for uniformity in cooking. Divide among indicated number of freezer storage bags, placing a piece of wax paper in between each burger. Label & freeze.

Serve Day Directions: thaw, grill, and eat.


Bridget – Mexican Mac and Cheese
  
Makes 12 servings

12 ounces dried mostaccioli or rigatoni pasta (3 cups)

1 pound bulk pork sausage
1 cup chopped onion
1 (16 ounce) jar green medium-hot salsa
2 (8 ounce) package shredded Monterey Jack cheese (4 cups)

Prep Day Directions: Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers.

Serve Day Directions: Thaw, Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeno, and cilantro. If desired, serve with additional salsa. 


Asian/Indian

Leah – Honey Sesame Chicken
  
8 Serving 

4 chicken breasts
2 garlic cloves (minced)
1 green onion (diced)
1/4 cup hoisin sauce
1 cup honey
1/2 cup low-sodium soy sauce
2 tbsp corn starch
1 sesame seeds (weird)
1 tsp sesame oil
6 tbsp water

Prep Day Directions: package up all ingredients in a freezer bag and free.


Serve Day Directions: Thaw!

Crockpot: Cook on low for 8 hours.

Stovetop: Cook chicken in pan, cut up if you’d like, pour delicious mixture over the top and heat thoroughly. Serve over rice.


Liz – Beef and Broccoli
  
 Recipe to Come…


Italian/Mediterranean 

Nicole – Chicken Marsala
  
6 boneless skinless chicken breasts (about 2.5 lb)
1/2 cup all-purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons olive or vegetable oil
1 cup sliced cook fresh mushrooms 
1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes
1/2 cup dry Marsala wine

Prep Day Directions: Cook and cool mushrooms (canned may be easier) with olive oil and add to gallon bag with parsley. Bag flour,salt and pepper in quart bag. Bag wine,double bag to prevent leaks in quart bag. Combine all into one gallon bag and freeze.

Tip: Have butcher pound chicken and wrap in freezer paper.

Serve Day Directions: Thaw. Chicken is flattened.  If not flatten, flatten at this step. Coat chicken with flour mixture; shake off excess flour. Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine and mushrooms. Cook 8 to 10 minutes or until chicken is no longer pink in center. Serve with pasta if desired.


Ashley – Meatball Grinders
  
3 hoagie buns cut in half 
6 slices of provolone cheese
30 meatballs 
1.5 cups spaghetti sauce 
3 tablespoons butter 
1 tsp Italian seasonings 
1 tsp minced garlic

Prep Day Directions: Combine meatballs and sauce in one bag and freeze. Put hoagies in another bag and freeze. Bag cheese and seasoned butter in small bags and put inside hoagie bag. 

Seasoned butter: Combine butter, Italian seasonings, and garlic until blended.

Serve Day Directions: Thaw all bags. Preheat oven to 425F. Cut Hoagies in half lengthwise and spread with butter. Simmer meatballs and sauce in saucepan until warm. Put 5 meatballs on each half hoagie and top with cheese. Put on cookie sheet open faced in hot oven for 10 minutes.

Swappers ONLY Please Vote on June 2015 Menu Click Here

Meal Swap: May 2015 Menu

May 2015 Menu

Choice

Kellie – Chicken Pad Thai
  
Sarah – Fish Tacos
  
 
American/European

Katie – Grilled Chicken Sandwiches
  
Brittney – Pork Pineapple Kabobs 
  
Southwest/Latin

Jenica – Tex Mex Burgers
  

Bridget – Mexican Mac and Cheese
  
 
Asian/Indian

Leah – Honey Sesame Chicken
  
Liz – Beef and Broccoli
  
 
Italian/Mediterranean 

Nicole – Chicken Marsala
  

Ashley – Meatball Grinders
  

Meal Swap: Wednesday Group’s January 2013 Menu and Recipes

January 2013 Menu

Note: All recipes serve 6 adults, if not otherwise specified.

Choice:

Bridget – Salsa Verde Pork

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2.5 lb pork shoulder
15 oz salsa verde
2 cups chopped onions
3 cups chicken broth
2 tsp ground coriander
2 tsp ground cumin
1 tsp oregano
6 large tortilla

Prep Day Directions: Place pork in bag and freeze. Combine remaining ingredients. Label and freeze. Freeze tortillas.

Serve Day Directions: Thaw bags. Put pork in slow cooker season with salt and pepper. Pour sauce over it, and cook low 7-9hrs. Shred with fork and serve on tortilla.

Andi – Italian Turkey Sliders

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16 ounces lean ground turkey
2 tablespoons Parmesan cheese, grated
1 clove garlic – minced 1/2 teaspoon basil, dried
1/2 teaspoon oregano, dried
1 teaspoon salt freshly ground black pepper
12 dinner or slider rolls
1/3 cup mayonnaise
1 tablespoon honey Dijon mustard

Prep Day Directions: Combine ground turkey, cheese and all seasonings. Mix together well. Shape turkey into 12 small patties. Large meatball size Place patties on a greased baking sheet and place in the freezer to flash freeze Once frozen place in labeled ziploc freezer bag. Combine mayonnaise with honey Dijon mustard and stir until well blended. label and place in freezer bag.

Serve Day Directions: Bake at 350 degrees F for 8 – 10 minutes or until cooked through. Be careful not to cook too long or they will become dried out. Place slider on rolls and top with honey Dijon mayo.

North American/European:

Kirsten – Smokin’ Mac ‘n Cheese

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1 lb pasta (I used large elbows)
4 T butter, divided
3 T flour
1c milk
1 (12 oz) can evaporated milk
4oz shredded Munster
4oz shredded extra sharp cheddar
1 pkg cream cheese
3/4 tsp salt
1/2 tsp ground red pepper
1 pkg smoked kielbasa
2 c cornflakes

* recipe calls for smoked ham but I thought kielbasa would taste better
* recipe calls for smoked Gouda, substituted other cheeses to save money

Prep Day Directions: Melt 2 Tbsp butter on medium heat in saucepan. Gradually whisk in flour until smooth; cook 1 minute stirring constantly. Gradually whisk in milk and evaporated milk; cook for 5 minutes whisking constantly until thickened. Whisk in cheese, cream cheese, salt and ground pepper until smooth. Cut up kielbasa and add to mixture. Stir and remove from heat. Let cool and bag in ziplock. Freeze. Put 2 c cornflakes in ziplock bag and label. Label pasta.

Serve Day Directions: Thaw completely. Preheat oven to 350 degrees. Prepare pasta according to package directions. Meanwhile, heat cheese mixture on medium heat in saucepan. Drain pasta and transfer to large bowl, stir in cheese mixture. Lightly grease a 9×13 pan and pour in macaroni. Melt 2 Tbsp butter (you provide) and pour into bag of cornflakes, shake bag to mix. Sprinkle flakes over pasta. Bake for 30 minutes, until golden and bubbly.

Italian/Mediterranean:

Ashley – Meatball Grinders

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24 italian meatballs, cooked
2 cups (16 oz.) spaghetti sauce
3 slices provolone cheese, sliced
3 hoagie rolls, cut to remove middles
3 tbsp. oil
3 tsp. garlic, minced salt and pepper

Prep Day Directions: Put meatballs and sauce in large freezer bag. Place cheese slices in small freezer bag. Split rolls in half and cut dip in center. Brush each roll with oil and minced garlic; sprinkle with salt and pepper. Put back together, wrap in foil and place in large freezer bag. Freeze.

Serve Day Directions: Thaw everything. Simmer meatballs and sauce to heat through. Split rolls and place, cut side up, on a rimmed baking sheet. Bake until golden, about 10 minutes. Scoop 4 meatballs on each hoagie roll half. Top with one slice of cheese (may want to break in half to fit over meatballs better). Place under broiler for one minute or until cheese is melted.

Asian/Indian:

Kristine – Asian Pork and Noodle Skillet

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2 medium peeled carrots, cut into Julienned strips
1 medium red bell pepper, cut into strips
5-6 green onions sliced
2 pork tenderloins about 1 lb each
2 T toasted sesame oil
2 T Asian seasoning mix
4 packages (3oz each) oriental-flavor Ramen noodles

1 T vegetable oil (you provide)
4 cups water (you provide)

Prep Day Directions: Prep Day: Slice pork lengthwise into four strips. Thinly slice strips crosswise and put in freezer bag. Combine sesame oil and Asian seasoning mix in bowl and mix well. Pour over pork. Seal and freeze flat. Put carrots, bell pepper and green onion in a separate bag. Seal and freeze flat.

Serve Day Directions: Serve Day: Thaw all ingredients. Add vegetable oil to skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from skillet and keep warm. Repeat with remaining pork. Add carrot/bell pepper/green onion mixture to skillet. Cook 1-2 minutes or until crisp-tender. Add water and all four Ramen seasoning packets; stir to loosen browned bits from bottom of skillet. Add Ramen noodles. Cover; bring to a boil and cook 3-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Enjoy!

Kellie – Teriyaki Chicken Wings

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2.5 lb. frozen chicken drummies
1.5 c. soy sauce
¾ c. plus 6 T. brown sugar
1.5 T. vinegar
1.5 t. garlic salt
1.5 t. ginger
1 T. sesame seeds

Prep Day Directions: Put frozen Chicken into gallon ziploc bag. In a bowl, combine soy sauce, brown sugar, vinegar, garlic salt, ginger. Pour sauce into bag. Seal and Freeze. Measure out rice and broccoli and put into each separate ziploc bags.

Serve Day Directions: Thaw for 2 days in fridge to marinate. Heat oven to 400° and bake for 30 minutes turning once. Serve with rice and steamed broccoli.

SW/Latin American:

Erin – Baked Creamy Chicken Taquitos

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1/2 cup (4 oz.) cream cheese (light works fine in this recipe)
1/3 cup green salsa
1 Tbsp lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
1 tsp dried cilantro
2 Tbsp sliced green onions
2 c shredded cooked chicken
1 c shredded Mexican Blend cheese
About 20 (6 inch) flour tortillas

You provide: salt cooking spray

Prep Day Directions: Heat cream cheese in the microwave for about 20-30 seconds so its soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. Place 2-3 Tbsp chicken mixture on the lower third of tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on baking sheet and place in freezer for about 20 minutes. Place in labeled freezer bag and store up to 3 months.

Serve Day Directions: No need to thaw! Heat oven to 425 degrees. Line baking sheet with foil and lightly spray with cooking spray. Lay taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top. Bake for 15-20 minutes or until crisp and the ends start to get golden brown. Tip: mix equal parts salsa and ranch dressing to dip.

Emily – South of the Border Beef and Corn Pie

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1 pound ground beef
1/4 cup dry bread crumbs
1/4 cup ketchup
2 tablespoon chopped onion
2 teaspoon chopped garlic
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon pepper
2 eggs
1/4 cup milk
Dash Tabasco sauce
16-ounces (2 cups) frozen corn kernels
1/3 cup chopped green bell pepper
1/2 cup (2-ounces) shredded mild cheddar cheese
1/2 cup Parmesan cheese

Prep Day Directions: Brown the ground beef and drain. Add the next 8 ingredients. Place the mixture in a 1-gallon freezer bag. Slightly beat the 2 eggs and add the milk and Tabasco sauce. To the egg mixture, add the frozen corn and bell pepper. Place the egg-corn mixture in a 1-quart freezer bag. Package the cheeses in a sandwich bag. Place the smaller bags in the gallon bag, label, and freeze.

Serve Day Directions: thaw all 3 bags. Spread the meat mixture in a 9-inch pie pan that has been treated with nonstick cooking spray. Put the corn mixture inside the meat “crust.” Bake, uncovered, in preheated 375º oven for 35 to 40 minutes, or until set. Remove from the oven, sprinkle the two cheeses over the top, and return to the oven for 5 more minutes, or until the cheese is bubbly.

Soups/Stews:

Heather – Italian Sausage Vegetable Soup

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1/2 lb. bulk Italian pork sausage (I used a little more)
1 cup sliced fresh carrots
1 large baking potato, peeled, cut into 1/2-inch cubes
1 garlic clove, minced
2 (14-oz.) cans beef broth
1 (15-oz.) can garbanzo beans or Chick Peas, drained
1 (14.5-oz.) can diced tomatoes, undrained
1 1/2 cups water
1/2 teaspoon dried Italian seasoning
1 fresh bay leaf
1 cup julienne-cut zucchini
1/4 cup grated fresh Parmesan cheese

Prep Day Directions: Cook sausage in large skillet until no longer pink. Drain. Combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix. Place in freezer bag. Bag zucchini and cheese in their own bags. Label and freeze.

Serve Day Directions: Thaw and place soup from the main bag in 3 1/2 or 4 qt slow cooker. Cover; cook on Low setting for 7 to 9 hours. About 30 minutes before serving, remove and discard bay leaf from soup. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender. To serve, ladle soup into individual bowls. Sprinkle with parmesan cheese. Enjoy with a loaf of warm focaccia.

Note to Readers: Meal Planning Mondays will be back next Monday.