Meal Swap: March 2016 Menu & Recipes

March 2016 Menu and Recipes

Anna – Mini Cheeseburger Pies
Katie/Brittney – Shrimp Scampi
Merideth – White Chicken Chili
Kellie – Hawaiian BBQ Chicken Taquitos
Leah – Chicken Lo Mein
Liz – Honey Sesame Chicken
Ashley – Pizza Taquitos
Nicole – Skinny Italian Beef Sandwiches
Julie – Thai Peanut Chicken with Rice Noodles

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Mini Cheeseburger Pies

Burger Mixture:
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 cup shredded Cheddar cheese (4 oz)

Baking Mixture:
½ cup milk
½ cup Original Bisquick™ mix
2 eggs

Garnishes, if desired
12 mini kosher dill pickles
1 medium tomato, chopped
Ketchup and mustard
Prep Day: Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.

Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool for 5minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Once cooled wrap for freezing.

Serve Day: Thaw. Heat oven to 375°F. Bake 10-12. Cool 10 minutes. Serve hot with garnishes.

Shrimp Scampi

1 pound large (16-20 count) shrimp, shelled* and de-veined, tail-on for presentation if you want
Salt and garlic salt
4 tablespoons butter
2 tablespoons finely chopped parsley
3/4 cup white wine
Freshly ground black pepper to taste
1 box of pasta
You Provide:
3-4 garlic cloves, slivered, or 1 Tbsp minced garlic (optional)
1 Tbsp lemon juice
2 tablespoons olive oil
1/2 to 1 teaspoon red pepper flakes (optional)

Prep Day – Combine seasoning with shrimp in gallon freezer bag. Put wine in separate pint freezer bag. Put butter in separate pint freezer bag. Combine into one bag. Freeze.

Serve Day – Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown. As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes. Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper. Serve alone, with crusty bread, over pasta (provided), or over rice (for gluten-free version).

White Chicken Chili

1 tablespoon extra virgin olive oil
1 medium onion, diced
2 cups cooked chicken, shredded
2 cans Great Northern Beans, drained and rinsed
1 can corn, drained
1 can (4 ounces) green chiles
1/2 teaspoon cumin
1/2 teaspoon oregano
1 box (32 ounces) chicken broth
Kosher salt (to taste)
Pepper (to taste)
1 lime, juice

Prep Day: In a large pot, sauté the onion and cook until it starts to become translucent.
Once the onion is done, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin and oregano to the large pot. Stir to combine all of the ingredients and then add the chicken broth.Bring to a boil and simmer for 20-30 minutes to allow the broth to reduce. Add salt and pepper (to taste) and juice from one whole lime. (You can add 1/2 cup of chopped cilantro if you desire. I personally don’t like cilantro so I serve it as a side.)

Serve Day: Thaw. Heat up till hot. Serve with sour cream, chopped cilantro, shredded Pepper Jack cheese, avocado or tortilla chips.

Hawaiian BBQ Chicken Taquitos

3 large boneless skinless chicken breasts
1 cup original flavor bbq sauce
1 tablespoon garlic powder
½ cup pineapple juice
1 tablespoon liquid smoke
16 taco-sized soft tortillas (corn or flour)
1 -1½ cups shredded mexican-style optional: ranch dressing for dipping pineapple salsa
1 cup diced pineapple
½ red pepper, diced
½ red onion, diced
¼ cup cilantro leaves, roughly chopped
juice of 1 lime
1 teaspoon cumin
1 teaspoon garlic powder

Prep Day: In a small bowl whisk together bbq sauce, garlic powder, pineapple juice and liquid smoke until smooth. Place chicken breasts in the bottom of your crockpot. Pour bbq sauce mixture over chicken. Cover and cook on high 3 hours or low 6 hours (if using frozen chicken breasts, you may need to increase the time by an hour or so) OR buy already cooked and shredded rotisserie chicken from Costco and mix with the bbq sauce mixture. Bag it. Combine all salsa ingredients in a bowl and stir to combine. Bag it. About 20-30 minutes before serving, shred chicken in the crockpot (I use two forks to shred) and stir the shredded chicken so it soaks up any remaining juices in the pot.

Serve Day: Thaw all bags. *Chicken is already cooked!! Preheat oven to broil and grease a baking sheet with cooking spray. Lay tortillas out on a flat surface. Sprinkle about 2-3 tablespoons of shredded cheese in line down the middle of each tortilla. Top cheese with about 3-4 tablespoons shredded chicken. Tightly roll up tortillas and place them on prepared baking sheet 1 inch apart. Spray rolled taquitos heavily with cooking spray. Cook in the oven (on high broil) for 5-8 minutes or until cheese is melty and tortillas are crisp (if you’re worried about them burning you can broil them on low for a little longer, 10-15 minutes) Serve warm with pineapple salsa. Enjoy!

Lo Mein

6 ounces Lo Mein Noodles
1 tablespoon Stir Fry Sauce
2 tablespoons Soy Sauce
2 fluid ounces Chicken Broth/Stock
¼ teaspoons Red Pepper Flakes
1 ½ teaspoons Olive Oil
½ cups diced Onions
¾ cups slice Bell Pepper
¾ cups snow peas
½ cups sliced Mushrooms
1 ⅓ cups cooked & diced Boneless Breasts
3 teaspoons minced Garlic, Cloves
1 teaspoon Sesame Oil

Prep Day: Package up veggie, chicken, garlic, sauces and broth for later use. Freeze garlic, veggies and chicken.

Serve Day: Cook noodles according to package directions, and set aside. Meanwhile, heat sesame oil, soy sauce, and stir fry sauce in a large skillet. Add garlic and saute for 3 minutes. Add chicken and saute for 5-6 minutes. Add veggies to the chicken sauce mixture. Saute until tender, about 10 minutes. Cook noodles according to package.Add the cooked noodles to the vegetables and stir well to combine. Serve.

Honey Sesame Chicken

2 1/2 pounds boneless, skinless chicken breasts
salt and pepper
1 cup honey
1/2 cup low sodium soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 Tbsp sesame or vegetable oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
4 tsp cornstarch dissolved in 6 Tbsp water
sesame seeds

Prep Day: Lightly season both sides of chicken with salt and pepper. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.

Preparing For the Freezer: Put the seasoned chicken and sauce into a large resealable bag. Freeze.

Prepare after Freezing: Let thaw in fridge for 24 hours. In a slow cooker, cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours. Or you can cook from frozen for about 5-6 hours. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Leave lid off and cook sauce on high for 10 more minutes or until slightly thickened. Meanwhile, cut or shred chicken into bite-size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice noodles.
Baked Pizza Taquitos

8 soft tortillas
½ cup pizza sauce
2 cups shredded mozzarella cheese
48 slices of pepperoni

Prep Day: Place a tortilla on a flat surface. Spread with 1 tablespoon pizza sauce. Sprinkle with shredded cheese and place 6 pepperonis down the middle of the tortilla. Tightly roll the tortilla up and secure with a toothpick. Place seam side down on the prepared baking sheet. Repeat with remaining tortillas and fillings. Freeze taquitos.

Serve Day: Thaw bag (or cook from frozen, just increase baking time). Place taquitos on baking sheet and spray with cooking spray. Bake on top rack at 475 degrees for about 15 minutes (longer if frozen) or until tortillas starts to crisp and brown and the cheese starts to melt out the ends. Let cool for 5 minutes before serving. Serve with more pizza sauce for dipping, if desired.

Skinny Italian beef sandwich

1.5 lb. boneless beef bottom round or rump roast
1 medium onion, sliced
1/2 cup fat-free Italian dressing (not creamy)
1/2 tablespoon balsamic vinegar (you provide)
6 whole wheat burger buns, toasted, if desired
½ cup shredded reduced-fat Italian cheese blend (3 oz)
3/4 roasted red peppers
1/3 cup dried basil leaves

Prep Day: Trim any visible fat from beef. Cut beef into 4 pieces. Slice up onions. Bag up onions, beef, and dressing for freezing. Freeze. Label buns and cheese and freeze. Package up basil, roasted red peppers, and vinegar for the label for later use.

Serve Day: Place beef and onion mixture in 4- to 5-quart slow cooker. Cover; cook on Low heat setting 10 to 12 hours (or on High heat setting 5 to 6 hours) until beef is tender. With slotted spoon, remove beef and onion from cooker; place on cutting board. Cool slightly. Shred beef, using 2 forks. Reserve 1 cup liquid in cooker. (If desired, reserve remaining liquid to serve with sandwiches for dipping. To serve, heat liquid in small saucepan over low heat until hot.) Return shredded beef and onion to liquid in cooker. Add vinegar; stir well. Cover; cook on High heat setting 10 to 15 minutes or until heated. When ready to eat, spoon about 1/2 cup beef mixture in each bun; top with cheese, roasted peppers and basil.

Thai Peanut Chicken with Rice Noodles

2 lbs Chicken Thighs
1/3 C Peanut Butter
1/4 C Hoisin Sauce
1/2 C Coconut Milk
2 T Chopped Cilantro
2 tsp Lime Juice
1/2 tsp Garlic Chili Sauce
Rice Noodles

Prep Day: Mix all ingredients together except noodles. Freeze.

Serve Day: Thaw. Toss chicken mixture in slow cooker and cook on low for 7-8 hours or on high for 5-6 hours. Boil water and cook rice noodles to desired doneness. Drain and serve with Thai Peanut Chicken on top.

Menu and Recipes

Anna – Mini Cheeseburger Pies
Katie/Brittney – Shrimp Scampi
Merideth – White Chicken Chili
Kellie – Hawaiian BBQ Chicken Taquitos
Leah – Chicken Lo Mein
Liz – Honey Sesame Chicken
Ashley – Pizza Taquitos
Nicole – Skinny Italian Beef Sandwiches
Julie – Thai Peanut Chicken with Rice Noodles

Mini Cheeseburger Pies

Burger Mixture:
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 cup shredded Cheddar cheese (4 oz)

Baking Mixture:
½ cup milk
½ cup Original Bisquick™ mix
2 eggs

Garnishes, if desired
12 mini kosher dill pickles
1 medium tomato, chopped
Ketchup and mustard
Prep Day: Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.

Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool for 5minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Once cooled wrap for freezing.

Serve Day: Thaw. Heat oven to 375°F. Bake 10-12. Cool 10 minutes. Serve hot with garnishes.

Shrimp Scampi

1 pound large (16-20 count) shrimp, shelled* and de-veined, tail-on for presentation if you want
Salt and garlic salt
4 tablespoons butter
2 tablespoons finely chopped parsley
3/4 cup white wine
Freshly ground black pepper to taste
1 box of pasta
You Provide:
3-4 garlic cloves, slivered, or 1 Tbsp minced garlic (optional)
1 Tbsp lemon juice
2 tablespoons olive oil
1/2 to 1 teaspoon red pepper flakes (optional)

Prep Day – Combine seasoning with shrimp in gallon freezer bag. Put wine in separate pint freezer bag. Put butter in separate pint freezer bag. Combine into one bag. Freeze.

Serve Day – Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown. As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes. Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper. Serve alone, with crusty bread, over pasta (provided), or over rice (for gluten-free version).

White Chicken Chili

1 tablespoon extra virgin olive oil
1 medium onion, diced
2 cups cooked chicken, shredded
2 cans Great Northern Beans, drained and rinsed
1 can corn, drained
1 can (4 ounces) green chiles
1/2 teaspoon cumin
1/2 teaspoon oregano
1 box (32 ounces) chicken broth
Kosher salt (to taste)
Pepper (to taste)
1 lime, juice

Prep Day: In a large pot, sauté the onion and cook until it starts to become translucent.
Once the onion is done, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin and oregano to the large pot. Stir to combine all of the ingredients and then add the chicken broth.Bring to a boil and simmer for 20-30 minutes to allow the broth to reduce. Add salt and pepper (to taste) and juice from one whole lime. (You can add 1/2 cup of chopped cilantro if you desire. I personally don’t like cilantro so I serve it as a side.)

Serve Day: Thaw. Heat up till hot. Serve with sour cream, chopped cilantro, shredded Pepper Jack cheese, avocado or tortilla chips.

Hawaiian BBQ Chicken Taquitos

3 large boneless skinless chicken breasts
1 cup original flavor bbq sauce
1 tablespoon garlic powder
½ cup pineapple juice
1 tablespoon liquid smoke
16 taco-sized soft tortillas (corn or flour)
1 -1½ cups shredded mexican-style optional: ranch dressing for dipping pineapple salsa
1 cup diced pineapple
½ red pepper, diced
½ red onion, diced
¼ cup cilantro leaves, roughly chopped
juice of 1 lime
1 teaspoon cumin
1 teaspoon garlic powder

Prep Day: In a small bowl whisk together bbq sauce, garlic powder, pineapple juice and liquid smoke until smooth. Place chicken breasts in the bottom of your crockpot. Pour bbq sauce mixture over chicken. Cover and cook on high 3 hours or low 6 hours (if using frozen chicken breasts, you may need to increase the time by an hour or so) OR buy already cooked and shredded rotisserie chicken from Costco and mix with the bbq sauce mixture. Bag it. Combine all salsa ingredients in a bowl and stir to combine. Bag it. About 20-30 minutes before serving, shred chicken in the crockpot (I use two forks to shred) and stir the shredded chicken so it soaks up any remaining juices in the pot.

Serve Day: Thaw all bags. *Chicken is already cooked!! Preheat oven to broil and grease a baking sheet with cooking spray. Lay tortillas out on a flat surface. Sprinkle about 2-3 tablespoons of shredded cheese in line down the middle of each tortilla. Top cheese with about 3-4 tablespoons shredded chicken. Tightly roll up tortillas and place them on prepared baking sheet 1 inch apart. Spray rolled taquitos heavily with cooking spray. Cook in the oven (on high broil) for 5-8 minutes or until cheese is melty and tortillas are crisp (if you’re worried about them burning you can broil them on low for a little longer, 10-15 minutes) Serve warm with pineapple salsa. Enjoy!

Lo Mein

6 ounces Lo Mein Noodles
1 tablespoon Stir Fry Sauce
2 tablespoons Soy Sauce
2 fluid ounces Chicken Broth/Stock
¼ teaspoons Red Pepper Flakes
1 ½ teaspoons Olive Oil
½ cups diced Onions
¾ cups slice Bell Pepper
¾ cups snow peas
½ cups sliced Mushrooms
1 ⅓ cups cooked & diced Boneless Breasts
3 teaspoons minced Garlic, Cloves
1 teaspoon Sesame Oil

Prep Day: Package up veggie, chicken, garlic, sauces and broth for later use. Freeze garlic, veggies and chicken.

Serve Day: Cook noodles according to package directions, and set aside. Meanwhile, heat sesame oil, soy sauce, and stir fry sauce in a large skillet. Add garlic and saute for 3 minutes. Add chicken and saute for 5-6 minutes. Add veggies to the chicken sauce mixture. Saute until tender, about 10 minutes. Cook noodles according to package.Add the cooked noodles to the vegetables and stir well to combine. Serve.

Honey Sesame Chicken

2 1/2 pounds boneless, skinless chicken breasts
salt and pepper
1 cup honey
1/2 cup low sodium soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 Tbsp sesame or vegetable oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
4 tsp cornstarch dissolved in 6 Tbsp water
sesame seeds

Prep Day: Lightly season both sides of chicken with salt and pepper. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.

Preparing For the Freezer: Put the seasoned chicken and sauce into a large resealable bag. Freeze.

Prepare after Freezing: Let thaw in fridge for 24 hours. In a slow cooker, cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours. Or you can cook from frozen for about 5-6 hours. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Leave lid off and cook sauce on high for 10 more minutes or until slightly thickened. Meanwhile, cut or shred chicken into bite-size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice noodles.
Baked Pizza Taquitos

8 soft tortillas
½ cup pizza sauce
2 cups shredded mozzarella cheese
48 slices of pepperoni

Prep Day: Place a tortilla on a flat surface. Spread with 1 tablespoon pizza sauce. Sprinkle with shredded cheese and place 6 pepperonis down the middle of the tortilla. Tightly roll the tortilla up and secure with a toothpick. Place seam side down on the prepared baking sheet. Repeat with remaining tortillas and fillings. Freeze taquitos.

Serve Day: Thaw bag (or cook from frozen, just increase baking time). Place taquitos on baking sheet and spray with cooking spray. Bake on top rack at 475 degrees for about 15 minutes (longer if frozen) or until tortillas starts to crisp and brown and the cheese starts to melt out the ends. Let cool for 5 minutes before serving. Serve with more pizza sauce for dipping, if desired.

Skinny Italian beef sandwich

1.5 lb. boneless beef bottom round or rump roast
1 medium onion, sliced
1/2 cup fat-free Italian dressing (not creamy)
1/2 tablespoon balsamic vinegar (you provide)
6 whole wheat burger buns, toasted, if desired
½ cup shredded reduced-fat Italian cheese blend (3 oz)
3/4 roasted red peppers
1/3 cup dried basil leaves

Prep Day: Trim any visible fat from beef. Cut beef into 4 pieces. Slice up onions. Bag up onions, beef, and dressing for freezing. Freeze. Label buns and cheese and freeze. Package up basil, roasted red peppers, and vinegar for the label for later use.

Serve Day: Place beef and onion mixture in 4- to 5-quart slow cooker. Cover; cook on Low heat setting 10 to 12 hours (or on High heat setting 5 to 6 hours) until beef is tender. With slotted spoon, remove beef and onion from cooker; place on cutting board. Cool slightly. Shred beef, using 2 forks. Reserve 1 cup liquid in cooker. (If desired, reserve remaining liquid to serve with sandwiches for dipping. To serve, heat liquid in small saucepan over low heat until hot.) Return shredded beef and onion to liquid in cooker. Add vinegar; stir well. Cover; cook on High heat setting 10 to 15 minutes or until heated. When ready to eat, spoon about 1/2 cup beef mixture in each bun; top with cheese, roasted peppers and basil.

Thai Peanut Chicken with Rice Noodles

2 lbs Chicken Thighs
1/3 C Peanut Butter
1/4 C Hoisin Sauce
1/2 C Coconut Milk
2 T Chopped Cilantro
2 tsp Lime Juice
1/2 tsp Garlic Chili Sauce
Rice Noodles

Prep Day: Mix all ingredients together except noodles. Freeze.

Serve Day: Thaw. Toss chicken mixture in slow cooker and cook on low for 7-8 hours or on high for 5-6 hours. Boil water and cook rice noodles to desired doneness. Drain and serve with Thai Peanut Chicken on top.

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Meal Swap: November 2014 Menu & Recipes

November 2014 Menu

***All recipes serve 6 unless otherwise specified.***

North American
Leah-tater tot hot dish

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Serving Size: It SAYS it serves 8

1 pound lean ground turkey
1 can (10 3/4 oz) cream of mushroom soup
1 can (10 3/4 oz) cream of celery or chicken
1 small onion diced
1.5 cups frozen green beans
1.5 cups frozen corn
1/2 cup milk (but maybe add a little milk when you put it in the crockpot)
2 cups grated cheddar cheese
salt and pepper
1 bag of tater tots

Prep Day Directions: Brown ground beef in a skillet with onion, and season with salt and pepper to taste. Add the soups and milk, stir to combine. Fold in green beans to meat mixture. Spray your slow cooker with non-stick cooking spray or use a crock pot bag. Place entire bag of tater tots on the bottom of your slow cooker. Pour the meat mixture over the tots. Cook on low for 4 to 5 hours. Add cheese to top, and unplug slow cooker. Let set for 5-10 minutes before serving.

Note: you could also cook tots separately if you wanted.

Serve Day Directions: Thaw bag of mixture. Spray crock pot with cooking spray or use a liner. Put tater tots in the bottom of the crock pot. Pour thawed mixture on top and cook on low for 4 hours.

Bridget-Hawaiian haystack

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2 cups coconut milk
1/2 cup flour
Onions diced
3 garlic minced
2 cups chicken
2 cups rice
Coconut
Pineapple
Chowmein noodles

Prep Day Directions: Make sauce with chicken and freeze. Put rice, coconut, pineapple, chowmein in separate bags and label.

Serve Day Directions: Thaw and heat sauce. Make rice. Place chow mein noodles on plate top with rice and sauce. Add coconut, pineapple and other toppings you want I.e. celery, green onions, bell pepper, corn, almonds, oranges, cherries or peas.

Jenica-brown sugar meatloaf

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1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

Prep Day Directions: Mix ketchup and brown sugar. Put in freezer container.

In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Wrap for freezing and freeze with sauce container.

Serve Day Directions: Thaw meatloaf on a rimmed pan or rimmed cookie sheet. Spread glaze over and bake 350 for 45 minutes.

Asian/Indian

Nicole-mango chutney chicken curry

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4 chicken breast halves (about 3 lb)
1 can (15 oz) garbanzo beans, drained, rinsed
1 bag of stir-fry vegetables
3/4 cup water
2 tablespoons cornstarch (you provide if desired)
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (9 oz) mango chutney
4 cups hot cooked rice or couscous (you provide)

Prep Day Directions: Put all ingredients into bag except cornstarch and mango chutney. Freeze. Put chicken in bag before other ingredients.

Serve Day Directions: Thaw bag of ingredients. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Add bag with ingredients, mango chutney and cornstarch to crockpot. Cover; cook on Low heat setting 6 to 7 hours or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Ashley- sweet sour meatballs

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30 frozen meatballs
1 can pineapple chunks, with juice
1/2 cup soy sauce
1/3 cup brown sugar
1 tbsp vinegar
2 tbsp minced garlic

Prep Day Directions: Put all ingredients in freezer bag. Freeze flat.

Serve Day Directions: Thaw. Put entire contents of freezer bag into crockpot. Cook on low for 4 hours.

*optional, add sliced peppers and onions in last hour if desired.

Serve over rice (not provided)

Italian/meditterean

Kellie-Stromboli

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Serving Size: 8

1 loaf frozen pizza dough, thawed (Usually found in packs of 3)
1/8 lb (2 oz) deli salami, thinly sliced
1/8 lb (2 oz) deli ham, thinly sliced
1/8 lb (2 oz) pepperoni, thinly sliced
2.5 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1 tablespoon garlic powder
1 1/2 tablespood dried italian spices (~1 tsp each: basil, oregano, parsley, thyme)
1 tsp pepper 1 jar pasta sauce
1 egg yolk, beaten – you provide

Prep Day Directions: Thaw dough on the counter for a few hours. When thawed, stray plastic wrap with olive oil cooking spray (like Pam) and wrap up. Then put in fridge overnight. In the morning, take out of fridge and put on counter unwrapped on the oiled plastic wrap and let rise until doubled. Once doubled, punch down and lightly stray with olive oil. Roll onto a 15 X 12 rectangle jelly roll pan strayed with olive oil. Arrange the salami, ham, and pepperoni over the rectangle. Sprinkle with mozzarella and Parmesan cheese, garlic powder, Italian seasonings and pepper. Roll up rectangle jelly roll style beginning with the long side. Seal seam and ends. Place seam side down. Wrap in the same plastic wrap as before. Wrap again in tin foil and freeze.

Serve Day Directions: Thaw. Remove foil and plastic wrap. Brush top with egg yolk. Bake at 375F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving with pasta sauce for dipping.

Your choice

Brittany-shrimp scampi

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2 pounds shrimp
3 tablespoons olive oil
2 tablespoons dry white wine
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced parsley leaves
1 teaspoon minced rosemary leaves
1/4 teaspoon crushed red pepper flakes
2 tablespoons freshly squeezed lemon juice
1 egg yolk
2/3 cup panko (Japanese dried bread flakes)
salt
pepper

Prep Day Directions: Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Arrange the shrimp in shrimp in a single layer cut side down with the tails curling up and towards the center of a disposable foil baking dish. Pour the remaining marinade over the shrimp. Spread or scatter clumps of the butter mixture evenly over the shrimp. Cover, label and freeze.

Serve Day Directions: To prepare, remove from freezer and allow to thaw. Bake at 425 degrees for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute.

Sarah- beef sandwiches

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1 (3lb) beef chuck roast
4 clove garlic
1 (16 oz.) jar pepperoncini or banana peppers
Provolone Cheese

Prep Day Directions: Make small cuts in roast and insert garlic slices. Place roast and entire jar (including juice) of pepperoncini’s in a freezer bag.

Serve Day Directions: Thaw. Put in crockpot and cook on low for 8 hours. Shred beef and put on buns with cheese.

SW Latin/latin

Katie-white chicken chili

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Recipe To Come…

Meal Swap: November 2014 Menu

November 2014 Menu

North American
Leah-tater tot hot dish

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Bridget-Hawaiian haystack

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Jenica-brown sugar meatloaf

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Asian/Indian

Nicole-mango chutney chicken curry

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Ashley- sweet sour meatballs

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Italian/meditterean
Kellie-Stromboli

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Your choice

Brittany-shrimp scampi

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Sarah- beef sandwiches

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SW Latin/latin

Katie-white chicken chili

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Recipes to come in November!