Posted in - 2015 Swap Recipes, - Pork, - Poultry, - Red Meat

Meal Swap: June 2015 Menu and Recipes

June 2015 Menu

All recipes serve 6 unless otherwise specified.

Your Choice 

Ashley – Chinese Chicken Drumsticks

1/4 cup soy sauce

1/4 cup honey

2 tbs cooking sherry

2 tbs lemon juice

1 tbs minced garlic

3 thin slices of ginger crushed with a knife

1/2 tsp sesame oil

10 chicken drumsticks

Prep Day Directions: Mix all ingredients in a zip lock bag. Add chicken and coat. Refrigerate for 20 minutes then freeze.

Serve Day Directions: Thaw chicken. Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil. Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.

Nicole – SW Hot Dogs

1 cup finely shredded Cheddar cheese

1/2 cup crushed tortilla chips

2 green onions, thinly sliced

3 tablespoons salsa

2 tablespoons mayo

1/2 teaspoon chili powder

12 hot dogs, cooked

12 hot dog buns

Prep Day Directions: In a bowl, combine the first six ingredients. Freeze (Crushed tortilla chips are in separate bag-needs to be added to thawed mixture).

Serve Day Directions: Thaw. Cut a 1/2-in.-deep lengthwise slit in each hot dog. Spoon about 1-2 tablespoons cheese mixture into each. Broil for 2-3 minutes or until cheese is melted. Add tortilla chips. Serve on buns.


Kellie – Chipotle Crusted Pork Tenderloin 

1 teaspoon onion powder

1 teaspoon garlic powder

1 – 3 tablespoons chipotle chile powder, depending on your family’s taste

1 1/2 teaspoons salt

4 tablespoons brown sugar

2 (3/4 pound) pork tenderloins

Prep Day: In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Freeze after well coated.

Serve Day: Thaw. Preheat grill for medium-high heat. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before serving.
Sarah – Montego Bay Pork Chops

6 pork chops

1 can mango nectar

¼ c. white wine vinegar

3 garlic cloves, minced

½ jalepeno pepper, seeded and chopped

2 tsp. allspice

1 tsp cinnamon

½ tsp salt

½ tsp cloves

½ tsp cayenne pepper

Prep Day: Mix marinade together in plastic bag. Add pork chops. Freeze.

Server Day: Thaw. Grill 10-12 minutes per side or until 145 degrees internal temp. Serve with mango salsa (you provide), if desired.  

Katie – Puerto Rican Style Turkey with Rice and Beans

8 garlic cloves, smashed and peeled

2 tablespoons dried oregano

1 tablespoon sweet paprika

1 tablespoon pure ancho chile powder

3/4 teaspoon curry powder

1/2 tablespoon kosher salt

2 tablespoons distilled white vinegar

3 tablespoons extra-virgin olive oil

2 pounds turkey cutlets

Vegetable oil, for brushing (you provide)

Prep Day: In a mini food processor, combine the garlic, oregano, paprika, chile powder, curry and salt and process until the garlic is chopped. Add the vinegar and olive oil and process to a paste. Rub the marinade onto the turkey cutlets, bag and freeze.

Serve Day: Thaw turkey in refrigerator for 24 hours. Light a grill. Scrape the marinade off of the turkey cutlets. Brush the cutlets with vegetable oil and grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes total. Prepare rice and black beans per package directions.
Brittany – SW Breakfast Burritos 

Makes 8 servings

16 oz. pkg. ground pork sausage

8 oz. pkg. shredded Mexican-blend cheese

10 oz. can diced tomatoes with chiles

5 eggs, beaten

8 10-inch flour tortillas

Prep Day: Brown sausage in a skillet; drain. In a bowl, combine sausage, cheese and tomatoes. Cook eggs in the skillet. Add eggs to sausage mixture and mix thoroughly. Divide mixture evenly among tortillas and roll tightly. Seal tortillas by cooking for one to 2 minutes on a hot griddle sprayed with non-stick vegetable spray. 

Wrap the burrito in a piece of parchment, foil or plastic wrap using the same method that was used to roll up the tortilla. Secure with tape if desired and label the burrito with its contents. Place the wrapped burritos in a freezer bag.

Serve Day: Place the burrito on a plate (without wrapper) and microwave for one minute on high. Check to see if the burrito is heated through and microwave longer if needed.

Jenica – Indian Grilled Chicken 

Serving Size: 4

1.5 lbs chicken thighs

1 tablespoon black pepper, coarse grind

1 tablespoon paprika

1⁄2 teaspoon cayenne pepper or 1⁄2 teaspoon chipotle pepper (omitted)

1 tablespoon garam masala

2 teaspoons ground cumin

2 teaspoons oregano

1 1⁄4 teaspoons salt

1 garlic clove, minced

3 tablespoons vegetable oil

2 tablespoons lemon juice

2 tablespoons plain yogurt

Prep Day: Combine all marinade ingredients well. Coat chicken pieces in marinade paste. Marinate from 1 hour, or up to overnight in the refrigerator.

Serve Day: thaw. Grill over medium coals until browned, about 15 minutes each side.

Bridget – Korean Beef Bowl

1/3 cup brown sugar, packed

1/4 cup soy sauce

1 tablespoon sesame oil

1/2 teaspoon crushed red-pepper flakes, or more to taste

1/4 teaspoon ground ginger

1 tablespoon vegetable oil

3 cloves garlic, minced

1 pound ground beef

2 green onions, thinly sliced

Cooked rice, for serving

Prep Day: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Place in a small freeze able container. Package up garlic, beef and onion individually. 

Serve Day: Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.

Serve with rice.


Leah – Spicy Chicken Rigatoni 

Serving Size: 8

1/4 cup oil 

1/2 Tbs crushed red pepper

1/8 tsp salt

1/8 tsp black pepper

1 Tbs minced garlic

2-3 chicken breasts sliced

3/4 cup marinara sauce

1/2 cup alfredo sauce

2 tsp butter

1/4 cup peas

1 lb rigatoni pasta

(Depending on how saucey you like your pasta, you may want to add more marinara/alfredo)

Prep Day Directions: Add crushed red pepper, salt, pepper and garlic. Sauté long enough for garlic to caramelize and red pepper to release its flavor into the oil.

Add sliced chicken and sauté briefly to coat in garlic and spices.

Add marinara first, and then alfredo sauce. Bring to a simmer. Cook until sauce thickens slightly and chicken is cooked to an internal temperature of 165˚. Remove from heat.

Add butter and peas into the sauce.

Cook pasta according to package directions. Toss in sauce. You may garnish with more crushed red pepper if you’d like.

Serve Day Directions: You can thaw the bag and heat it up on the stove top OR cook in crockpot on low for 6-8 hours. Cook pasta and mix with chicken and sauce. Enjoy.
Liz – Crockpot Italian Chicken

 1 small onion, diced 

28oz can diced tomatoes 

2 cloves garlic, minced 

1/4 cup honey 

2 tablespoons extra virgin olive oil 

1 teaspoon dried oregano 

1/2 teaspoon dried parsley 

1/2 teaspoon salt 

1/4 teaspoon ground black pepper 

1/4 teaspoon crushed red pepper flakes 

2 pounds boneless, skinless chicken breasts

1 gallon-sized plastic freezer bag

Prep Day:  Label your freezer bag. To your freezer bag, add all ingredients. Add chicken to the freezer bag last so it’s the first ingredient poured into your crockpot.  Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

Serve Day: The night before cooking, move frozen bag to your refrigerator to thaw. The morning of cooking, pour contents of freezer bag into your crockpot. Cook on “low” setting for 4-6 hours, or until chicken is cooked through.

NOTE: Meal Swappers ONLY please vote on the July 2015 Menu!

Posted in - Meal Swap Menus

Meal Swap: June 2015 Menu

June 2015 Menu

Your Choice 

Ashley – Chinese Chicken Drumsticks


Nicole – SW Hot Dogs



Kellie – Chipotle Crusted Pork Tenderloin 


Sarah – Montego Bay Pork Chops



Katie – Puerto Rican Style Turkey with Rice and Beans


Brittany – SW Breakfast Burritos 



Jenica – Indian Grilled Chicken 


Bridget – Korean Beef Bowl



Leah – Spicy Chicken Rigatoni 


Liz – Crockpot Italian Chicken


Recipes will be posted in early June. Stayed Tuned!

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

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


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


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


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.


Kristine – Spicy Chicken Rigatoni


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


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


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!


Bridget – Pineapple Ginger Flank Steak


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.