Meal Swap: Dec. ’13 Menu and Recipes for Wednesday Swappers

December 2013 Menu & Recipes for Wednesday Swappers

Choice: Jenica- Lucy’s Ham Sandwiches

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1 stick of butter
1 T mustard
1 T worcestershire
2 T brown sugar
1 T poppy seeds
Small buns
Ham
Swiss cheese

Prep Day Directions: Bring butter, mustard, worcestershire, brown sugar and poppy seeds to a boil in a saucepan. Set aside. Make sandwiches with small buns, ham, and swiss cheese. I use Hawaiian Sweet Rolls because I think they’re delicious. Place sandwiches in baking dish.

Serve Day Directions: Pour sauce over the sandwiches. Cover and marinate in fridge for 24 hours or overnight. Bake at 325 degrees for 10 minutes covered then 10 minutes uncovered

Bridget- sesame steak

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1.5 pounds rump roast sliced into strips 1/2 c soy sauce
2 Tbsp canola oil
1 Tbsp sesame oil
1 Tbsp. sesame seeds
2 garlic cloves, minced
1/4 tsp. ginger
3 Tbsp honey

Prep Day Directions: Combine all the marinade ingredients and mix well with a small whisk to distribute honey. Pour marinade into a labeled freezer bag. Add steak strips, Squeeze air out, seal and freeze.

Serve Day Directions: Thaw meat in the marinade for 24 hours in fridge. Grill, broil or sauté meat and serve over rice. (I thought because the strips were kind of skinny it would be best to saute, and you could add peppers or onions as well).

North American/European:

Ashley B- Swedish meatballs

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Makes 200 (for about 40 people)

4 lbs lean beef
2 lbs lean pork
2 cups bread crumbs (dry)
4 eggs, slightly beaten
1/2 cup chopped onion
4 teaspoons salt
4 teaspoons sugar
1 teaspoon pepper
2 teaspoons allspice
1/4 cup butter
lingonberries

Prep Day Directions: Combine ingredients, mix throughly. make small balls ( quarter size) and place on jelly roll pan that has been greased with 1/4 cup of butter. Bake at 350 for 30 minutes. Put under broiler for a minute or two if they need more browning. Remove from heat. Allow to cool, then freeze in aluminum pan. Optional gravy, drain drippings from meat into large skillet. blend flour and 2 cups water or milk and stir until thick and smooth. or get 2 bags of ikea meatballs and call it a day.

Serve Day Directions: Cook meatballs from frozen. Add 1/2 inch of water to bottom of pan. Bake at 300 for 20-30 minutes or until rewarmed (meatballs are already cooked). Make noodles, rice or mashed potatoes according to directions. Top with meatballs. Serve with lingonberries and/or gravy.

Kirsten-Slow cooker bacon ranch chicken

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2 lb chicken, cut into strips
1/4 cup crumbled bacon pieces
1 tsp minced garlic
1 pkg ranch dressing mix
1 can cream of chicken soup
1 cup sour cream
5 cups wide egg noodles

Prep Day Directions: Cut chicken, mix all other ingredients (except noodles) and coat over chicken in ziplock bag.

Serve Day Directions: Thaw chicken, place contents of ziplock into a greased crock pot. Cook on low for 4-5 hrs. Shred the chicken and serve over cooked egg noodles.

Italian/Mediterrean:

Ashley K- Gnocchi Kielbasa soup

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1 turkey kielbasa (fully cooked)
1 cup carrots
1/2 cup celery
1/2 cup onions
1 tsp thyme
4 cups chicken broth
1 cup water
1 cup frozen peas
1 package potato gnocchi
1 can cream of mushroom soup

Prep Day: Slice kielbasa into pieces. Chop carrots, celery, and onions. Combine kielbasa, carrots, celery, onions, thyme, chicken broth, and water into freezer bag. Freeze. Put peas into separate bag and freeze.

Serve Day: Thaw all frozen bags. Put freezer bag with soup into crockpot and stir in the cream of mushroom. Cook on low for 6 hours or until carrots are tender. Add gnocchi and peas and cook for another 30 minutes. You can also simmer soup for 1 and a half hours on stove and add peas and gnocchi for an additional 30 minutes.

Nicole- Italian Sausage skillet

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1 pound(s) sweet and/or hot Italian sausage, cut crosswise into thirds (Cut at Everett’s)
1 pound(s) small red potatoes, each cut in half
1 large (about 1 pound) onion, cut into 12 wedges
2 red and/or yellow peppers, cut lengthwise into 8 pieces (used Trader Joe’s tricolor bag)
1 tablespoon(s) olive oil

Prep Day Directions: Cook potatoes. Put cooked potatoes, onions and peppers in one bag. Sausage in another bag.

Serve Day Directions: Thaw in fridge. Heat until meat is cooked and potato/pepper/onion is heated with one tablespoon of olive oil.

Asian/Indian:

Kellie- Chicken Pad Thai

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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 omited any red pepper flakes so if you want it spicy, you can add your own.

Kristine- Tangy pork chops with honey curry

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6 pork loins chops,approx. 1 inch think
3 slices bacon, diced
1 cup onion, chopped
2 cloves garlic minced
1/2 cup soy sauce
1/3 cup lemon juice
2 T honey
1 T curry powder
2 t. chili powder

Prep Day: Cook bacon in skillet until lightly brown. Add onion and garlic; saute’ until tender. Stir in soy sauce, lemon juice, honey, curry powder, and chili powder. Simmer 2-3 minutes. Remove from heat. Allow sauce to stand for 1 hour until flavors are blended. Place pork chops in freezer bag and add sauce.

Serve Day: Thaw Completely. Drain pork chops and save marinade. Place chops on broiling pan and place in oven, 4 inches from heat. Broil 10-12 flip and broil 10-15 or until desired doneness. Brush chops frequently with marinade. Pork chops may also be grilled.

SouthWestern/Latin American:

Erin- Southwest Burritos

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Prep Day: Slice steak into strips, place in gallon size freezer bag. Into each freezer bag, add Sprite, lime juice, Tequila, pepper, garlic, oregano, cumin, and cilantro. Slice onions and place into quart size freezer bag.

Serve Day: Thaw burrito kit *I did not add the crushed red pepper, so if you would like it in the marinade, add it now. Remove meat from marinade; do not discard marinade. Heat a large skillet or cast-iron pot over medium-high heat. Add enough vegetable oil to coat the pan lightly. Add meat and stir constantly. When meat is almost done, add onions and continue stirring. Serve in hot tortillas with toppings (cheese and salsa provided)

Emily- Salsa Verde Pork

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Adapted from groceryshrink.com
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 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.

Next Swap: Will be at Kirsten’s house on 1/08/14 at 8:30pm. Please submit your finished recipe to the blog on the Monday before swap. Thanks for your cooperation!

January 2014 Rotation:

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

Meal Swap: December ’13 Menu for Wednesday Swappers

December 2013 Menu for Wednesday Swappers

Choice: Jenica- Lucy’s Ham Sandwiches
Bridget- sesame steak

NA/Euro: Ashley B- Swedish meatballs
Kirsten-Slow cooker bacon ranch chicken

IT/Med: Ashley K- Gnocci Kielbasa soup
Nicole- Italian Sausage skillet

Asian/Indian:

Kellie- Chicken Pad Thai
Kristine- Tangy pork chops with honey curry

SouthWestern/Latin American:

Erin- Southwest Burritos

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Emily- Salsa Verde Pork

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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.