Meal Swap: Wednesday Group’s May ’14 Recipes

MAY 2014 RECIPES for Wednesday’s Swap

All recipes serve 6 unless otherwise specified.

Your Choice

Jenica: Sicilian meatloaf

20140412-121509.jpg

2 pounds ground beef
2 eggs, beaten
3/4 cups bread crumbs
1/2 cups tomato juice
2 Tablespoons parsley
1/2 teaspoons oregano
1/4 teaspoons salt
1/4 teaspoons pepper
8 slices boiled ham
6 ounces shredded Mozzerella cheese

*FYI this recipe is for 2 meatloafs*

Prep Day Directions: Mix first 7 ingredients, then add to beef, combine. On wax paper form meat mixture into a 10×12″ rectangle. Line with ham and cheese. Roll and seal seam. Cut in half. Seal ends and seam well, otherwise the cheese will just ooze out all over the place.

Freezing Directions: Follow directions but do not bake. Instead, wrap the meatloaf in wax paper and then plastic wrap. Place in a freezer bag until ready to use.

Serve Day Directions: Thaw. Unwrap and place on a foil lined baking sheet. Bake 1 hour 20 minutes at 350 degrees.

Bridget: chicken taco bowls

20140412-121529.jpg

Adapted from budgetbytes.com

Serves: 9

1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
to taste cracked pepper
2 cups dry rice
8 oz. shredded cheddar
½ bunch cilantro (optional)

Serve Day: Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture. Secure the lid on your slow cooker and cook on low for 8 hrs.

Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).

After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

North American/European

Brittany: lamb burgers

20140412-121541.jpg

1 large onion, minced
2 tbsp chopped cilantro
1 jalapeno (left out)
1 clove garlic
1 1/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
1 pound ground lamb
1/2 pound ground beef

Prep Day Directions: mix together all ingredients, make into 6 patties. freeze

Serve Day Directions: Thaw overnight and grill

Kirsten: super sloppy joes

20140412-121550.jpg

1 1/2 lb ground beef
1/2 c brown sugar
1 onion chopped
1 c pepper chopped (I used a mixture of red, yellow & orange)
1 Tbsp steak seasoning (McCormick)
1 Tbsp red wine vinegar
1 Tbsp Worcestershire
1 c tomato sauce
2 Tbsp tomato paste

Prep Day Directions: Brown beef with steak seasoning, drain. Add onions and peppers, vinegar and Worcestershire and cook 5 minutes. Add sugar, tomato paste and sauce and cook another 5 minutes. Let cool, put in ziplock and freeze flat.

Serve Day Directions: Thaw bag, reheat on stovetop or microwave and serve with buns.

Italian/Mediterranean

Nicole: prune and olive chicken

20140412-121603.jpg

3 cloves garlic, minced
1/3 cup pitted prunes, halved
8 small green olives
2 tablespoons capers, with liquid
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 bay leaves
1 tablespoon dried oregano
salt and pepper to taste
3 pounds chicken cut into pieces
1/4 cup packed brown sugar
1/4 cup dry white wine
1 tablespoon chopped fresh parsley, for garnish

Prep Day Directions: Add all ingredients to bag and freeze.

Serve Day Directions: Thaw and spread mixture in the bottom of a 10×15 inch baking dish and refrigerate overnight- you can Use foil to make clean-up easier. If thawing in the gallon freezer bag, put long side down so the marinade in getting all the chicken pieces. Preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken (all ready included but you can add extra). Bake in preheated oven for 1 hour or until done, spooning juices over chicken several times as it is baking. To serve, spoon juices over the top, and garnish with fresh parsley (if desired).

Ashley: chicken pesto pasta

20140412-121613.jpg

1 pound chicken breast, cooked and cubed
1/3 cup pesto
1 large red pepper (I used mini peppers, red and orange)
2 teaspoons minced garlic splash of lemon juice
1 package angel hair pasta

Prep Day Directions: Bake chicken breasts at 400 degrees for 30 minutes. Let cool then cube. Slice peppers into strips. Combine chicken, peppers, pesto, garlic, and lemon juice in freezer bag.

Serve Day Directions: Thaw bag. Cook sauce in skillet until warmed through and the peppers are as soft as you like. Serve over cooked angel hair pasta.

Asian/Indian

Kendra: Indian buttered chicken

20140412-121633.jpg

1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt skinless, boneless chicken breast, cut into bite-sized chunks 2 tablespoons vegetable oil

Add spices to your liking…
2 tablespoons tandoori masala
1 teaspoon cayenne pepper
1 teaspoon garam masala

Serve Day Directions:
Note: The sauce has no spice of any kind in it right now. I thought that with families and children spice level would be different for everyone. I cooked mine at home one night with cayanne pepper, gram masala, and a curry spice. I tasted and added more as it simmered along. I also added some cilantro on top after it was plated.

Rice Instructions: 2 cups of h2o for 1 cup of uncooked rice. Bring to a boil. Turn heat down and cover with a lid. Simmer 15 minutes or until all water is absorber

Kellie: pineapple ginger flank steak

20140412-121643.jpg

3/4 cups pineapple juice
1 Tablespoon minced fresh ginger
1/4 cups soy sauce
1/4 cups canola oil
4 garlic cloves, minced
1.5 pounds flank steak

Prep Day Directions: Mix all ingredients and place in ziplock bag. Freeze.

Serve Day Directions: Thaw and grill.

Southwestern/Latin American:

Erin: tex mex chicken fingers

20140412-121623.jpg

Next Swap: Wed. 6/11/14 at 8:30pm

Advertisements

Meal Swap: Wednesday Group’s May ’14 Menu

MAY 2014 MENU for Wednesday’s Swap

Your Choice

Jenica: Sicilian meatloaf

20140412-121509.jpg

Bridget: chicken taco bowls

20140412-121529.jpg

North American/European

Brittany: lamb burgers

20140412-121541.jpg

1 large onion, minced
2 tbsp chopped cilantro
1 jalapeno (left out)
1 clove garlic
1 1/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
1 pound ground lamb
1/2 pound ground beef

Prep Day Directions: mix together all ingredients, make into 6 patties. freeze

Serve Day Directions: Thaw overnight and grill

Kirsten: super sloppy joes

20140412-121550.jpg

Italian/Mediterranean

Nicole: prune and olive chicken

20140412-121603.jpg

Ashley: chicken pesto pasta

20140412-121613.jpg

Asian/Indian

Kendra: Indian buttered chicken

20140412-121633.jpg

Kellie: pineapple ginger flank steak

20140412-121643.jpg

Southwestern/Latin American:

Erin: tex mex chicken fingers

20140412-121623.jpg

Emily: out

Next Swap: Wed. 5/14/14 at 8:30pm

June Menu Categories

Your Choice – Erin and Emily

North American/European – Jenica and Bridget

Italian/Mediterranean – Brittany and Kirsten

Asian/Indian – Ashley and Nicole

Southwestern/Latin American -Kendra and Kellie

Meal Swap: Wednesday’s June Menu and Recipes

June 2013 Menu

All recipes serve six unless otherwise specified.

Your Choice:

Kirsten – Pecan Crusted Pork with Orange Maple Glaze

20130509-232655.jpg

2 lb pork tenderloin cut into 1/2 inch slices
1 tsp salt
1/4 tsp pepper
1 c pecan pieces
2 Tbsp vegetable oil (you provide)
Maple syrup to coat tenderloin pieces (you provide)

Glaze (I doubled this):
1/3 c fresh squeezed orange juice
1/4 tsp cumin
1/4 tsp cayenne pepper
1 Tbsp maple syrup

Prep Day Directions: Measure 1 c pecan pieces and bag.

Glaze: mix OJ, syrup, cayenne pepper and cumin and whisk together, bag and freeze. I doubled this part.

Cut tenderloins into 1/2 inch slices and sprinkle with salt and pepper, bag and freeze.

Serve Day Directions: Thaw bags completely. Put syrup in a dish and pecans in another dish. In large skillet, heat oil over medium heat. Coat tenderloin slices in syrup then press into pecans. Place pork in skillet in a single layer and cook for 3-4 minutes each side. (Pour any remaining syrup into skillet while cooking)

In a separate skillet, cook glaze over medium heat for 2-3 minutes until slightly thickened. Drizzle over pork and serve.

North American/European:

Nicole – Crock Pot Beef

20130509-233046.jpg

2.5 pounds beef roast
Italian dressing packet
1 cup water (you provide)
pepper, salt or other spices to taste if desired

Prep Day Directions: Put all meat and dressing packet in a gallon freezer bag.

Serve Day Directions: Thaw. Put in crock pot. Six hours on high heat or overnight at low heat. Meat should shred easy.

Serve on sandwiches or over rice.

Ashley – Italian Beef Kabobs

20130509-233401.jpg

1 pound boneless beef stew meat
2 red or yellow bell peppers, cut into 1 inch pieces
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon prepared Italian dressing
2 large cloves garlic, minced

Prep Day Directions: Place peppers into freezer bag. Place meat, basil, Italian dressing, and garlic into another freezer bag. Freeze both.

Serve Day Directions: Thaw both bags. Soak skewers in water. Thread meat and peppers onto skewers. Grill until desired doneness.

Italian/Mediterranean:

Kristine – Spicy Chicken Rigatoni

20130509-233803.jpg

1/4 cup oil
1/2 Tbs crushed red pepper
1/8 tsp salt
1/8 tsp ground black pepper
1 Tbs chopped garlic
6 oz chicken, sliced
3/4 cup. Marinara sauce
1/2 cup Alfredo sauce
2 tsp butter
1/4 cup peas
1 lb Rigatoni pasta, cooked according to package directions
additional 1/2 t crushed red pepper (for garnish)

Prep Day Directions: In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.

Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.

Cook pasta per box directions. Toss with the sauce and chicken.

Serve Day Directions: Thaw and reheat. Garnish with crushed red pepper and serve.

Kellie – Chicken Pesto Grill Packets

20130509-234051.jpg

Extra-virgin olive oil, for drizzling
6 skinless, bonless chicken breast halves
salt and pepper
1 and 1/2 cups pesto (4 tbsp per packet)
3 zuccini, thinly sliced
6 plum tomatoes, chopped
12 scallions, trimmed

Prep Day Directions: In a foil packet, drizzle 1 teaspoon olive oil into center of each sheet.
Season chicken with salt and pepper. Lay 1 chicken in the center of each sheet and spread 1 tablespoon of pesto on top of chicken.
Mound one half zuccini, 1 chopped tomato, 2 scallions over each breast.
Dollop 3 tablespoons of pesto over the mound and foil packet to seal and freeze.

Serve Day Directions: Thaw completely. Grill packets over indirect heat for 25 minutes or until chicken is fully cooked.

Southwestern/Latin American:

Heather – Steak & Potato Kabobs

20130509-234336.jpg

¾ cup packed fresh cilantro leaves, minced
3 tablespoon red-wine vinegar or cider vinegar
3 tablespoon reduced-fat sour cream
1 ½ small clove garlic, minced
1 ½ teaspoon chile powder
¾ teaspoon ground cumin
¾ teaspoon salt, divided
12 new or baby red potatoes (you provide oil to toss them in prior to grilling)
2 pounds pork, trimmed and cut into 1 1/2-inch pieces
1 1/2 large green bell pepper, cut into 1-inch pieces
1 ½ teaspoon extra-virgin olive oi
1 large sweet onion, cut into 1-inch chunks
12 skewers

Prep Day Directions: Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/8 teaspoon salt in a small bowl. Put cilantro sauce in Ziploc bag. Place raw potatoes in a Ziploc bag. The potatoes should not be frozen, but stored in the fridge or wherever you prefer to store potatoes until use. Cut onion and place it in a Ziploc. Cut pork into 1 1/2 inch pieces. Toss pork and green peppers with oil and remaining salt and place into Ziploc. Freeze everything except potatoes.

Serve Day Directions: Thaw contents of bag. Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes. May want to toss the potatoes in some oil prior to threading onto skewers. Thread the potatoes, pork, peppers and onion chunks onto 12 skewers. Grill, turning once or twice, until the pork reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce. Enjoy!

BBQ/Grilling:

Bridget – Pineapple Ginger Flank Steak

20130509-234921.jpg

3/4 cups pineapple juice
1 Tablespoon minced fresh ginger
1/4 cups soy sauce
1/4 cups canola oil
4 garlic cloves, minced
1.5 pounds flank steak

Prep Day: Mix all ingredients and place in ziplock bag. Freeze.

Serve Day: Thaw and grill.