Meal Swap: Feb. ’14 Recipes for Wednesday’s Swap

Wednesday PM Feb. 2014 Menu

Choice:

Kristine- blue cheese walnut butter pork chops

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6 boneless pork chops
salt/pepper/seasoning of your choice

Blue Cheese Walnut Butter:
1 stick of butter- unsalted- room temp
1 tablespoon of rosemary
2 teaspoons of parsley
2 oz of Blue Cheese
2 heaping spoonfuls of toasted walnuts crushed

Prep Day Directions: To prepare meat – Rub seasoning on both sides of porkchops. Place meat flat in bag and freeze. To prepare butter – Use butter at room temp, add ingredients to butter, mix well. Place butter mixture in bag and freeze flat.

Serve Day Directions: Thaw meat. Thaw butter to room temp. Bake pork chops at 350 for 20-30 minutes covered with foil. or grill each side for 5-7 min. Pork’s internal temp should be 150-160. After pork is cooked add a spoonful of butter on each chop. Gauge your cooking temperatures and time so not to dry out pork.

Kellie- Italian sausage Wellington

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1 pound ground Italian sausage
1/2 cup red or green bell pepper, chopped
1/2 cup mushroom, chopped
1/2 cup onion, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 cup chive and onion cream cheese
1 cup shredded provolone cheese
2 (8 ounce) cans refrigerated crescent roll dough
1 egg white – you provide

Prep Day Directions: Place sausage in a large, deep skillet. Cook over medium-high heat until no longer pink; drain. Add bell pepper, mushroom, onion, garlic, and salt to the skillet and cook 5 minutes or until vegetables are tender. In a large bowl, mix together sausage mixture, cream cheese, and cheese. Cool and place mixture into ziplock (1 of 3)and freeze along with 2 crescent rolls (2 and 3 out of 3)

Serve Day Directions: Thaw and bring meet mixture as close to room temp as possible. Place 1 package of crescent rolls flattened on a 9×13 inch baking dish. Cover with sausage mixture. Place remaining crescent rolls on top of mixture and pinch seams to seal. Brush top with egg white. Bake in preheated oven 325 until golden brown, about 20-30 minutes.

Brittney- Mexican Lasagna

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1.5 pd ground turkey
1 packet taco seasoning, such as McCormick’s Cheesy Taco Seasoning
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 red onion, chopped
1 15-ounce can black beans, drained
1 14-oz can fire roasted tomatoes
1 cup frozen corn kernels Salt
8 8-inch flour tortillas
2 1/2 cups shredded cheddar

Prep Day Directions: Preheat the oven to 425 degrees F. Preheat a large skillet over medium high heat. Brown ground beef and drain the fat. Return beef to pan and add taco seasoning (and water, if the seasoning packet calls for such) chili powder, cumin, and red onion. Mix and cook for 2-3 minutes. Add fire roasted tomatoes, black beans, and corn. Heat the mixture through, 2 to 3 minutes, then season with salt to your taste.

Serve Day Directions: Thawing Instructions – Thaw overnight in refrigerator. Preheat oven to 425 degrees. Cook 30 minutes or until casserole is heated through and cheese is brown and bubbly.

NA/EURO:

Emily- pork loin with garlic rub

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2 lb. boneless pork loin
6 garlic cloves, pealed
2 t. salt
2 T. fresh parsley, chopped
1 T. paprika
½ t. dried oregano
¼ cup olive oil

Prep Day Directions: Pound garlic and salt together with a mortar and pestle to form a paste. Add parsley and mix well. Stir in paprika and oregano. Then gradually stir in olive to form a thick oily mixture. Rub on pork loin, then place pork in freezer bag.

Serve Day Directions: Thaw pork loin in refrigerator for up to 2 days. Bring pork to room temp. before roasting. Preheat oven to 450 and place pork in roasting pan. Roast pork for 15 minutes, then reduce oven to 350 and roast of an additional 45 minutes until juices run clear. Transfer port to a cutting board, cover loosely with foil and let rest for 10 minutes prior to serving.

Erin- creamy bacon mini meat loaves

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2 eggs
3/4 cup milk
1-1/2 lb. lean ground beef
1 pkg. Stove Top Stuffing Mix for Chicken
3/4 cup shredded Mexican four cheese blend
1/3 cup BBQ sauce
3 green onions, sliced
6 slices bacon

Prep Day Directions: Whisk eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty. Wrap individually in plastic wrap; place in freezer bag. Freeze up to 3 months.

Serve Day Directions: From frozen – Heat oven to 375. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (160*) From Fresh or Thaw State – thaw overnight in fridge. Bake 35 min. or until done (160*)

IT/MED:

Bridget- upside down fettuccine

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1/2 lb Italian sausage
1/4 cup onion 8oz fettuccini
14.5 oz dozed tomatoes
1 tsp oregano
2oz mozz cheese
1/2 parm cheese
3 eggs
2T melted butter
2T parsley
1/2 t garlic

Prep Day Directions: Brown sausage add onion drain fat add tomatoes oregano and simmer 20 mins. Stir in mozz at end Cook fettuccini Mix egg parm cheese, butter, parsley mad garlic. Toss noodles in. Spread noodles in 10″ pie pan add sausage mix on top cover and freeze

Serve Day Directions: Thaw and bake uncovered 350 30 mins

Jenica- lazy day lasagna

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1 Package of cheese or beef ravioli
1 jar alfredo sauce
1 jar spagetti sauce
chopped spinach
shredded cheese – motz/parm blend
oregeno

Prep Day Directions: boil pasta
combine red sauce, alfredo and chopped spinach in a bowl. Layer sauce mixture, ravioli and cheese – alternating two times and ending with sauce and final layer of cheese. Sprikle with oregeno.

Serve Day Directions: thaw and bake for 30 minutes at 350 or until cheese is melted.

ASIAN/IN:

Kirsten- honey ginger glazed slow roasted chicken

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1 whole chicken (4 lbs)
2 Tbsp honey
2 Tbsp soy sauce
1 tsp grated fresh ginger root
2 garlic cloves 1 orange, sliced
1 Tbsp cornstarch
2 Tbsp dry sherry or orange juice (you provide)

Prep Day Directions: In a small bowl mix soy sauce, honey and ginger root, bag. Discard chicken neck and giblets, rinse and pat dry. Place garlic and 2-3 orange slices in cavity of chicken. Bag cornstarch separately.

Serve Day Directions: Thaw chicken completely. Spray crockpot with cooking spray. Place chicken in crockpot breast side up. Brush chicken with honey mixture. Cover and cook on low 6-8 hours or until tender and juices run clear. In a small saucepan, combine starch and OJ or sherry, blend well. Add juices from crockpot and mix well. Cook over medium heat until mixture comes to a boil, stirring occasionally. Brush sauce over chicken and serve with additional orange slices if desired.

Ashley B- Asian salmon

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Recipe to come…

SW/ LA:

Nicole- chorizo empanadas
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1/2 lb lean (at least 80%) ground beef
1 small Yukon gold potato, finely diced, cooked
2 oz chorizo sausage, finely diced
1 1/2 teaspoons sweet Hungarian paprika
1/2 teaspoon cumin Salt to taste
1 box Pillsbury® refrigerated pie crusts, softened as directed on box OR (you got two crescents rolls containers)
1 egg, beaten (you provide)

Prep Day Directions: Cook sausage, potato, and beef(drain beef) till done. Cut sausage and potato into small pieces. Season beef and mix with sausage and potato. Freeze mixture. May want to add more spice or increase potato and sausage ratio depending on taste.

Serve Day Directions: Cresent Rolls Instructions 1) On baking mat, unroll dough into 1 large rectangle; press perforations and edges to seal. Using 4-inch round cutter, cut out 8 dough rounds. Heat oven to 400°F. 2) To make each empanada, place about 2 tablespoons beef mixture onto center of each dough round. Using pastry brush (or fingers), gently brush edge of each round with beaten egg white. Fold dough round in half to cover filling; press edge together to seal. (To make decorative edge, fold dough over itself so that it forms a rope look.) Lightly brush tops of empanadas with beaten egg yolk. Option-Or you could keep in crescents in square, fill and pinch edges shut. 3) Bake 10 to 12 minute or until golden brown. Serve warm. Pie Crust 1) Remove 1 pie crust from pouch; unroll on cutting board. With rolling pin, roll out crust until 18 inches in diameter. With 2 1/2- to 3-inch round cookie cutter, cut 12 rounds from pie crust. Heat oven to 400°F. 2) -Working with 1 dough round at a time, top each with about 1 teaspoon beef mixture. Moisten edges of dough with water; fold dough over and press with fingers to seal. Use fork to create design around edge. Place on cookie sheet, close together but not touching. Repeat with remaining pie crust and filling. Brush tops lightly with egg. 3) Bake about 15 minutes or until golden brown and thoroughly heated in center. Will be good with salsa and cheese. You may have extra meat mixture. Leftovers can be mixed with rice or served in a tortilla for another quick meal.

Ashley K- out for Feb.

April 2014 Rotation:

Your Choice – Kirsten and Brittany
North American/European – Nicole and Ashley K.
Italian/Mediterranean – Kellie
Asian/Indian – Emily and Erin
Southwestern/Latin American – Bridget and Jenica

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Meal Swap: Wednesday’s February 2014 Menu

Wednesday PM Feb. 2014 Menu

Choice:

Kristine- blue cheese walnut butter pork chops

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Kellie- Italian sausage Wellington

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Brittney- Mexican Lasagna

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NA/EURO:

Emily- pork loin with garlic rub

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Erin- creamy bacon mini meat loaves

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IT/MED:

Bridget- upside down fettuccine

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Jenica- lazy day lasagna

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ASIAN/IN:

Kirsten- honey ginger glazed slow roasted chicken

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Ashley B- Asian salmon

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SW/ LA:

Nicole- chorizo empanadas
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Ashley K- out for Feb

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