July 2016 Meal Swap Recipes 

July 2016 Meal Swap Menu and Recipes 


SW Grilled Chicken With Lime Butter

For the chicken:

1 tablespoon chili powder

1 tablespoon ground cinnamon

1 tablespoon brown sugar

1 teaspoon unsweetened cocoa powder

1/2 teaspoon salt

1/4 teaspoon coarse black pepper

3 tablespoons olive oil

1 tablespoon balsamic vinegar

3 1/2 pounds bone-in chicken parts

For the Lime Butter:

1/4 cup chopped fresh cilantro

1/2 cup (1 stick) butter, melted

1 Serrano chile, minced

2 tablespoons minced white onion

1 tablespoon fresh lime juice

pinch coarse black pepper

Prep Day: Put chicken pieces in a freezer bag. Mix first 8 ingredients in small bowl until well blended. Bag up in a small baggy. Place it in with chicken pieces for freezing. For the Lime Butter, mix all ingredients in small bowl. Place butter on a small bag and place in with chicken pieces and freeze.

Serve Day: Thaw. Pat chicken dry. Spread seasoning paste all over chicken with spoon or basting brush.
Grill chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill about 30 minutes or until chicken is cooked through. Melt lime butter. Drizzle over chicken just before serving or serve separately for dipping.

Kellie – Bordertown Burger

1 1/2 lb. lean ground beef

3 tbsp Tabasco chipotle pepper sauce

1/4 c chopped cilantro

1/4 c chopped green onion

1 tsp salt

6 slices Monterey jack cheese

6 hamburger buns

Serve with lettuce and sautéed onions (you provide)

Prep Day: Combine ground beef, cilantro, green onion, salt and Tabasco sauce; mix and form into 4-6 burgers. Place in ziplock bags. Put 6 slices cheese in separate bag and freeze.

Serve Day: Thaw and cook on grill over medium-high heat to desired doneness. Top each burger with a slice of cheese and grill until melted. Serve on grilled buns with lettuce and sautéed onions.

Liz – Egg Burritos

Yield: 10 burritos

12 bacon strips, diced

12 large eggs, lightly beaten

Salt and pepper to taste

10 flour tortillas (8 inches)

1-1/2 cups (6 ounces) shredded cheddar cheese

1/2 cup thinly sliced green onions

Prep Day: In a large skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 1-2 tablespoons drippings. Add eggs, salt and pepper to drippings; cook and stir over medium heat until the eggs are completely set.

Spoon about 1/4 cup of egg mixture down the center of each tortilla; sprinkle with cheese, onions and reserved bacon. Fold bottom and sides of each tortilla over filling. Wrap each in waxed paper and aluminum foil. Freeze for up to 1 month.

Serve Days: Remove foil. Place waxed paper-wrapped burritos on a microwave-safe plate. Microwave at 60% power for 1 to 1-1/2 minutes or until heated through. Let stand for 20 seconds.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Thai Grilled Chicken

2 pounds chicken drumsticks

1/2 bunch cilantro

4 medium garlic cloves

2 tablespoons dark brown sugar

1/2 teaspoon ground white pepper

2 tablespoons Thai sweet chili sauce

1 tablespoon soy sauce or Tamari 

Oil, for the grill pan

Prep Day: Combine all ingredients and freeze. 

Serve Day: Thaw. Grill until chicken is cooked through. Serve with a green salad. 

Broccoli and Chicken Stir-Fry

2/3 cup soy sauce

1/4 cup brown sugar

1/2 teaspoon ground ginger

1 pinch red pepper flakes, or to taste

2 tablespoons water

2 tablespoons cornstarch

2 teaspoons vegetable oil, or to taste

3 skinless, boneless chicken breast halves, cut into chunks

Air-Chilled Split Chicken Breast 

1 onion, sliced

3 cups broccoli floret

Prep Day: Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely. Put in bag, freeze with chicken and vegetables.

Serve Day: Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; sauté until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; sauté until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

Pizza Burgers 

Yields: 12 MINI Pizzas

1 lbs ground beef

8 ounces pizza sauce

3/4 cups pepperoni, diced

1 cups mozzarella cheese, shredded

1/4 cup parmesan cheese

6 hamburger buns, split

Prep Day: Sauté ground beef in nonstick skillet until no longer pink. Add pizza sauce. Cook on low for 2 minutes. Cool and Place in freezer bag. Place Pepperoni, cheeses, and buns in second freezer bag.

Serve Day: Thaw. Preheat oven to 400F degrees. Spread bun halves on cookie sheet. Top with sauce, pepperoni and mozzarella. Sprinkle with parmesan. Bake for about 10 minutes or until cheese is melted.

Feel free to get creative with toppings: Pickles, Onions, Olives, Peppers, etc.

Julie – Turkey Sloppy Joe’s

2 tablespoons butter

1 onion, diced

salt and ground black pepper to taste

1 1/4 pounds ground turkey

1/2 cup cold water

3/4 cup ketchup

1 1/2 tablespoons brown sugar

1/2 teaspoon cayenne pepper, or to taste

1/2 teaspoon Worcestershire sauce

1/2 teaspoon unsweetened cocoa powder

1 cup water, or as needed

6 hamburger buns, split

1/3 cup chopped green onions

1/2 cup shredded white Cheddar cheese

Prep Day: Place green onions and cheese is delegate bags and freeze for later use. Melt butter in a heavy skillet over medium heat. Add onion; cook and stir until onion starts to brown, about 5 minutes. Season with salt and black. Mix ground turkey and 1/2 cup cold water into onions. Cook and stir, breaking up the meat, until it begins to brown, about 2 minutes. Add ketchup, brown sugar, cayenne pepper, salt, and black pepper. Cook and stir until liquid is reduced, about 5 minutes. Stir in Worcestershire sauce and cocoa powder. Cook, stirring frequently and adding up to 1 cup water if needed, until meat is cooked through and liquid is reduced and thick, 20 to 30 minutes. Turn off to cool. Once cooled package up for freezing and freeze.

Serve Day: Thaw meat mixture, cheese and green onions. Reheat in sauté pan until hot. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Toast hamburger buns until golden, 2 to 3 minutes.

Remove meat mixture from the heat and mix in green onions and Cheddar cheese. Serve on toasted hamburger buns.

Roast Beef Sandwiches

12 whole Dinner Rolls Or Small Sandwich Buns (I Used Whole Wheat)

1 pound Thinly Shaved Roast Beef Or Ham (or Both!)

1 pound Cheese (Provolone, Swiss, Mozzarella, Even Cheez Whiz!)

1/4 cup Mayonnaise

3 Tablespoons Grated Onion (or 1 Tbsp Dried Onion Flakes))

1 Tablespoon Poppy Seeds

1 Tablespoon Spicy Mustard

1 Tablespoon Horseradish Mayo Or Straight Prepared Horseradish

Dash Of Worcestershire

Optional Dressing Ingredients: Sriracha, Hot Sauce, Dried Onion Flakes Instead Of Fresh, Garlic Powder, Pepper, Etc.)

Prep Day: Slice rolls in half. Mix together mayo, grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire. Taste it and adjust ingredients however you wish.

To assemble, spread dressing on top and bottom buns. Lay on roast beef or ham, then one or two slices of cheese (I cut them to fit the small buns.) If you’re using Cheez Whiz, spread a layer on the top bun. 

Wrap each sandwich in a foil square, and either keep in the fridge or bake right away. Freeze in gallon freezer bags.

Serve Day: Thaw. To bake the sandwiches, put them on a baking sheet in a 350 degree oven for 15 to 20 minutes. The buns should be slightly crusty and the cheese should be melted. 

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Meal Swap: Friday’s March 2014 Recipes

Friday’s March ’14 Menu and Recipes

It’s the month of soup and sandwich!

Vanessa – Crockpot Alabama Chicken Sandwich with White BBQ Sauce

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2½ to 3 lbs. bone in chicken pieces or 2-3 lbs. boneless chicken pieces
1 (14.5 oz.) can low sodium chicken broth
1 Tbsp. liquid smoke
1 tsp. seasoned salt
6 soft burger rolls, toasted

White Sauce
¾ cups mayonnaise
3 Tbsps. apple cider vinegar
1½ Tbsps. sugar
1 Tbsp. jarred horseradish (use less if desired)
1 Tbsp. water
1 tsp. lemon juice
½ tsp. black pepper
¼ tsp. each cayenne, salt

Prep Day: Pour in chicken broth and liquid smoke into quart size bag. Put seasoned salt in snack size bag. In a medium bowl, whisk together sauce ingredients and put in a small freezable bowl. Place chicken in a gallon freezer bag. Put all of the above in a 2 gallon freezer bag along with buns and freeze.

Serve Day: Thaw. Remove skin on chicken. Place the chicken breasts in a slow cooker. Pour in chicken broth and liquid smoke. Cover and cook on low 5 hours.

Remove the chicken after 5 hours and place on a cutting board. Pull off the skin and remove the bones, then shred the meat (the meat literally falls off the bones). Sprinkle the seasoned salt over the meat and mix it in using your hands. Immediately place the chicken in bowl and cover to keep warm.

Toast buns.

Pour half the white sauce on the chicken and toss. Put the chicken on toasted rolls and top with more white sauce. Top with pickles and devour!

Meghan – crockpot potato soup

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3 cups Chix Broth
2lbs Frozen potatoes (cubed or shredded)
1 1/2 tsp salt
3/4 tsp pepper
3 cups Milk
3 cups Cheese
water as needed
bacon

Prep Day Directions: Put potatoes, broth, seasonings in gallon bag. put bacon in bag put cheese in bag. Freeze.

Serve Day Directions: No need to thaw put potato mixture in crock pot on low for 4hrs or till potatoes are soft. Mash potatoes add milk and cheese, blend to desired consistency cook on high till cheese melts serve topped with bacon (or mix in during slow cook phase) *add more liquid to achieve desired consistency (stock, water, milk)

Beef:

Gretchen – pot roast

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1 bag baby carrots
1 cup chopped celery
1 cup chopped onion
6 cloves garlic, whole
2 cans cream soup
1 pack brown gravy mix
1 – 4lb. pot roast

Prep Day Directions: Combine mushroom soup and brown gravy mix in gallon size freezer bag Add pot roast to bag, then add the rest of the ingredients.

Serve Day Directions: Defrost meal overnight. Cook in crock pot for 8-10 hours on low OR in a dutch oven for 3-4 hours at 350 Degrees. If you cook it in the dutch oven, be sure to check it about 2/3 of the way through to make sure there is enough liquid.

Kari – Sloppy Joes

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1 lb ground beef
1/4 c. chopped onion
1 clove garlic
1/4 tsp. salt
pinch of pepper
16 oz. tomato sauce
1 T. brown sugar
2 tsp. prepared mustard
2 T. ketchup
6 small hamburger buns

Prep Day Directions: Chop onion. Press garlic. Brown beef, onion and garlic in skillet. Drain meat. Return to skillet and stir in remaining ingredients. Cool completely and put into freezer bags. Squeeze air out of bags and freeze.

Add’l Prep Day Directions: My mom used to add tomato soup, and tomato paste with the tomato sauce along with the ketchup. I think that’s a bit too much for my taste, and adapted it differently. Other options for this recipe: Use American cheese and pita pockets. Cut pita pockets in half and place meat in them with the cheese. My kids loved the change up! You could freeze the pita’s and cheese slices together with the meat sauce. Although, this method is not any less messy.

Serve Day Directions: Defrost beef mixture in refrigerator overnight. Heat through in microwave for 4-5 minutes. *I sometimes will purchase refrigerator biscuits and “smoosh” them into greased muffin tins. Then scoop the meat mixture on top of the biscuts and sprinkle my favorite shredded cheese over the top. My kids love eating the meat-muffins for dinner – and sometimes it’s less messy than the bun option. Just follow the directions for the biscuts for cooking.

Poultry:

Lindsay – Chicken Chili

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Recipe to Come…

Pork:

Jessica – Cuban pork sandwiches

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Crock Pot Cuban Pork Sandwiches

1 onion, sliced
2 1/2 to 3lbs of Boneless Pork Shoulder Blade (butt) or sirloin roast
1 tbsp packed brown sugar
2 tsp dry minced (granulated) garlic
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
Juice of 1 lime
1/4 cup water

Prep Day: place pork roast in gallon bag with sliced onions. In a small bowl, whisk together brown sugar, garlic, cumin, salt and pepper. Sprinkle over pork.Pour lime juice around the pork. Close and freeze.

Serve Day: Arrange onion slices on the bottom of your Crock-Pot. Place pork on top of onions. Pour lime/seasoning juice juice from freezer bag and water around the pork. Cover and cook on low for 8 to 10 hours, until pork is tender.

Transfer pork to a plate and shred with forks and return to Crock Pot. Pour liquid into a deep bowl, skim fat from the liquid. Measure out 1 cup and pour over pork in the Crock Pot. Cover and cook on high for 30 minutes or until pork is heated through. Turn to warm for serving. To serve, spread mayo on each bun and top with pork.

Meal Swap: March ’14 Menu for Friday’s Group

Results from March ’14 menu vote…

It’s the month of soup and sandwich!

Seafood/Fish:

Heather (not participating this month)

Meatless or Your Choice:

Vanessa – crockpot chicken sandwiches with white bbq sauce

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Meghan – crockpot potato soup

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Beef:

Gretchen – pot roast

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Kari – Sloppy Joes

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Poultry:

Lindsay – Chicken Chili

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Pork:

Jessica – Cuban pork sandwiches

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Happy cooking ladies!

NOTE TO SWAPPERS: Feb swap is this Friday. Praying for no snow this time. March swap is the 3/21 and there are six swapping.

April Menu Categories:

Seafood/Fish – Lindsay

Meatless or Your Choice – Heather

Beef – Meghan and Vanessa

Poultry – Jessica

Pork – Gretchen and Kari