Posted in - 2013 Swap Recipes, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: November ’13 Menu & Recipes for Friday’s Exchange

Friday Am’s November 2013 Menu and Recipes


Carolyn T. – Pesto Crusted Tilapia


Adapted from

24 ounces tilapia fillets
4 tablespoons pesto
3 tablespoons Italian seasoned breadcrumbs
2 tablespoons parmesan cheese
grated ground black pepper

Prep Day: Prepare pesto, cheese and breadcrumb portions for fish to be frozen.

Serve Day Directions: Preheat oven to 375 degrees. Cover a baking sheet with foil and coat with non-stick cooking spray. Place fish fillets on baking sheet and sprinkle with black pepper. No salt is needed as pesto and parmesan cheese are both pretty salty. In a small bowl, combine pesto, breadcrumbs, and parmesan cheese (hands or a fork will do). Divide the topping evenly over the fish fillets, spreading with your fingers and pressing into the fish. Bake for 10 minutes at 375 degrees, then switch to broil to crisp up the crust for the last 2-5 minutes. If the middle of the fillet flakes with a fork and is completely opaque, it’s time to dig in! Serve with steamed broccoli and brown rice pilaf for a healthy dinner.


Carrie L. – Savory Crescent Chicken Squares


4.5 oz. soft cream cheese
4.5 T melted butter
3 cups cubed cooked chicken (or 2 cans of chicken)
1/2 t salt
1/4 t pepper
3 T milk
1.5 T green onion
2 1/4 T peppers
2 (8 oz. pkg.) crescent rolls Cheddar cheese

Prep Day Directions: Blend cream cheese and butter. Add next 6 ingredients, mix well. Freeze

Serve Day Directions: Thaw chicken picture overnight. Preheat oven to 350. Make 6 rectangles out of the crescent rolls, pushing perforation closed Spoon 1/2 cup meat mixture on each square, add cheese and pull corners together at center. Twist slightly and seal edges. Bake for 20-25 minutes until rolls are golden brown

Heather T. – Crockpot BBQ Pineapple Chicken


3 lb bag of Frozen Chicken Breast
20 oz can of Pineapple (sliced or chunks – drained – cut to bite size)
18 oz bottle of BBQ Sauce (I use Sweet Baby Ray’s – use your favorite)
*1 tsp of Crushed Red Pepper (optional – see tip below)

Note: I halved this recipe for 6 servings

Prep Day Directions: Place chicken, BBQ sauce and pineapple in ziplock. Freeze.

Serve Day Directions: If you have thawed the chicken it should take around 5 hours on low. You can also place the contents in frozen. Adjust cooking time and temperature according to how fast/slow your crock-pot cooks and if you are using frozen or thawed chicken. If you prefer a little spice, add 1/4-1/2t red pepper flakes. Shred. Fill half of tortillas with chicken mixture and sprinkle cheese over it. Fold over other half and brown on stove top. Done when cheese is melted. Serve with sour cream, or what ever toppings you prefer.


Gretchen P. – Slow-Cooked Asian Beef and Broccoli


2 lbs beef chunks/steak strips
¼ C. low-sodium soy sauce
½ C. hoison sauce
6 T ketchup
6 T honey
2 t Chinese 5 spice powder
3 tsp garlic powder
1 bag frozen chopped broccoli

Prep Day Directions: Place first 7 ingredients in large zipper bag and shake to mix. Place in fridge or lay flat to freeze.

Serve Day Directions: Place ingredients into slow cooker and cook on low 6-7 hours. Add broccoli last 30-45 minutes of cook time. Serve over rice.

Lindsey M. – Parmesan Meatloaf


2 large eggs
1 Tbsp. minced garlic
1 tsp. salt
1 tsp. ground black pepper
3 tsp. dried basil
2/3 cup grated Parmesan cheese
1/2 cup onion, finely chopped
1/3 cup Panko breadcrumbs
2 lbs. lean ground beef (I used 90% lean.)
1 cup shredded mozzarella
2-2/3 cup marinara sauce, separated (I used Classico Tomato and Basil.)

Prep Day: In a large bowl, stir eggs, garlic, salt, and pepper until blended. Mix in 2/3 cup marinara sauce, basil, Parmesan, onion and panko. Add beef and mix well with hands. Form 1 in thick loaf and place in an aluminum 9×13” baking pan. Lay a sheet saran wrap over meat. Pour remaining 2 cups marinara and shredded mozzarella into 2 separate Ziploc bags. Place both bags gently on top of wrapped meat. Double wrap pan it with foil and label.

Serve Day: Thaw completely. REMOVE LID AND TAKE OUT PLASTIC BAGS AND SARAN WRAP BEFORE BAKING. Preheat oven to 375. Spread 1/2 cup sauce thinly over the top. Bake meatloaf until cooked through and meat thermometer registers 160F, 30 to 45 minutes. Cut the meatloaf into eight squares and separate the squares slightly. On each square, spread 2 generous tablespoons sauce, leaving a border of meat visible. Sprinkle 1 Tbsp. of mozzarella cheese in center of sauce. Return meatloaf to oven. Bake until the cheese melts, about 5 minutes.

Not Participating This Month: Lindsay L., Keri G., Vanessa, and Jessica

Note to Swappers: Will not be swapping in December!

January Menu Rotation:

Seafood/Fish – Jessica and Keri
Poultry – Carolyn and Lindsay L.
Beef – Heather T. and Carrie L.
Meatless or Your Choice – Lindsey M. and Gretchen
Pork – Vanessa

Please email me your two January recipes to be voted on by December 31st! Thanks for your cooperation. Our next swap is Friday Jan 17th, 2014.

Posted in - Meal Swap Menus, Meal Planning

Meal Swap: Friday Am’s November 2013 Menu

Friday Am’s November 2013 Menu


Carolyn T. – Pesto Crusted Tilapia



Carrie L. – Savory Crescent Chicken Squares


Heather T. – Crockpot BBQ Pineapple Chicken



Gretchen P. – Slow-Cooked Asian Beef and Broccoli


Lindsey M. – Parmesan Meatloaf


Meatless or Your Choice:

Vanessa B. – Three Cheese Macaroni and Cheese



Jessica M. – Baked Pork and Apple Meatballs


Not Participating This Month:

Lindsay L.
Keri G.

Note to Swappers: please submit finished recipes to the blog the Monday before the swap.

Our next swap will be in the first free gym on Fri. 11/15 @ 11:30am.

Will not be swapping in December!

Posted in - 2013 Swap Recipes, - Meatless, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: Wednesday’s October 2013 Menu and Recipes

Wednesday’s October 2013 Menu and Recipes

All recipes serve 6 unless otherwise noted.


Nicole: Curry Chicken and Couscous


1 can of condensed cream of mushroom soup or chicken soup
1 tables curry powder
2 cups cut up cooked chicken
bag of frozen vegetables
box of couscous

Prep Day Directions: Make and cut chicken. Mix cooked chicken, curry and vegetables in bag and freeze.

Serve Day Directions: Make couscous according to directions. Thaw frozen bag. Contents in skillet with cream of mushroom with 1 cup of water. Bring to boiling, reduce to low. Cover and simmer 3 and 5 minutes. Serve over couscous. May be better with cream of chicken soup, may want to increase chicken to 3 cups.

Ashley K.: Company Sandwiches


To make 10 batches of 6 servings each:
60 mini Hoagie rolls
2 1/2 sticks butter
5 (8 oz) packages cream cheese
2T plus 2 tsp. oregano
2T plus 2 tsp. garlic powder
1/3 cup paprika
6 oz grated parmesan cheese
2 cups milk
1.5 lbs deli sliced turkey
1.5 lbs deli sliced ham
1.5 lbs deli sliced roast beef
4 lbs muenster cheese

Prep Day: Slice bread lengthwise but not completely through. Cream together cream cheese, butter, oregano, garlic powder, paprika, parmesan cheese, and milk. Spread creamy mixture on both sides of bread. Layer one slice each of ham, turkey, and roast beef with muenster cheese in middle. Fold over so meat and cheese are doubled. Wrap in foil and freeze in gallon sized bag.

Serve Day Directions: Thaw and bake in foil at 400 degrees for 30-45 minutes.

North American/European-

Kristine: Bleu cheese walnut Pork chops


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: Turkey with pecan cherry stuffing


1 fresh or frozen boneless turkey breast (about 3 to 4 pounds)
2 cups rice
1/3 cup chopped pecans
1/3 cup dried cherries or cranberries
1 teaspoon poultry seasoning
1/4 cup peach, apricot or plum preserves 1 teaspoon Worcestershire sauce

Prep Day Directions: Seperately bag up 2 cups of rice in one bag. In another bag, put pecans, cranberries and poultry seasoning. In another bag, put apricot preserves and worcestershire. Put turkey and seperate bags in a large quart size bag, seal and lable.

Serve Day Directions: Thaw contents. Remove and discard Turkey skin and gravy packet. Cook rice (4 cups of water to 2 cups of rice).Cut Turkey into slices three fourths of the way through at 1-inch intervals. Stir together cooked rice, pecans, cherries and poultry seasoning in large bowl. Stuff rice mixture between slices. If needed, skewer turkey lengthwise to hold it together. Place turkey in slow cooker. Cover; cook on LOW 5 to 6 hours or until turkey registers 170°F on meat thermometer inserted into thickest part of breast, not touching stuffing. Stir together preserves and Worcestershire sauce. Spoon over turkey. Cover; let stand for 5 minutes. Remove skewer before serving.


Emily: Parmesan Meatloaf


2 large eggs
2 Tbsp minced garlic
2 tsp salt
1 tsp ground black pepper
2/3 cup chopped fresh basil
2/3 cup grated Parmesan cheese
1 small onion or 1/2 large onion, finely chopped
1/3 cup Panko breadcrumbs
2 lbs ground beef
1 cup shredded mozzarella
2-2/3 cup marinara sauce

Prep Day Directions: In a large bowl, stir eggs, garlic, 2 tsp salt, and 1 tsp pepper to blend. Mix in 2/3 cup marinara sauce, basil, Parmesan, onion and panko. Add beef and blend well. Put in gallon sized freezer bag. Put 2 cups marinara and 1 cup shredded mozzarella into freezer bags.

Serve Day Directions: Thaw ingredients Preheat oven to 375 Mound meatloaf mixture on a large rimmed baking sheet; press out to 12×8 inch rectangle (about 1 inch thick). Spread 1/2 cup sauce thinly over the top. Bake meatloaf until cooked through and instant read thermometer registers 160F, 25 to 30 minutes (there will be lots of juices and drippings on sheet around loaf). Cut the meatloaf into eight 4-inch squares and separate the squares slightly. On each square, spread 2 generous tablespoons sauce, leaving a border of meat visible. Sprinkle 1 Tbspof mozzarella cheese in center of sauce. Return meatloaf to oven. Bake until the cheese melts, about 5 minutes.


Jenica: Mulligatawny Soup (Indian Soup)


The name Mulligatawny comes from 2 oriental Indian words meaning ‘pepper water’ and curry is the particular ingredient that gives this incredible soup such a delicious flavor.

1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half – cut into cubes
salt to taste ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated

Prep Day Directions: Sauté onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

Serve Day Directions: Heat and when serving, add hot cream (optional).

Southwestern/Latin America –

Ashley B.: Honey Lime Chicken Enchiladas


1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Prep Day Directions: Place the cooked and shredded chicken in a medium sized bowl. Set aside.

In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine.

Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Spray the sides and bottom of a 9×13-inch baking dish lightly with cooking spray.

In a medium bowl combine the enchilada sauce and the heavy cream.

Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada – it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Serve Day Directions: Thaw the enchiladas in fridge overnight.

Preheat oven to 350 degrees. Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.

Kirsten: Taco Pizza


1 lb ground beef
1 envelope taco seasoning

Pizza crust:
1/2 c salsa
1 can refried beans
1 can diced tomatoes
2 cups shredded cheddar cheese
1 cup crushed Doritos

Optional (you provide): shredded lettuce, sour cream

Prep Day Directions: Brown beef, drain. Add taco seasoning and simmer, then add salsa. Bag and freeze. Bag tomatoes, cheese, and chips separately. Bag and freeze. Label beans and pizza crust.

Serve Day Directions: Thaw all bags completely. Follow directions on pizza crust label, pre bake. Spread beans over crust, top with beef and salsa miixture. Add tomatoes, chips and cheese. Bake at 350 for 10-12 minutes, until cheese is melted. If desired, top with shredded lettuce and serve with sour cream.

Next Swap: Will be at Kirsten’s house on 10/9/13 at 8:30pm. Please submit your finished recipe to the blog on the Monday before swap. Thanks for your cooperation!

November 2013 Rotation:

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