Posted in - 2013 Swap Recipes, Meal Swap Recipes

Meal Swap: Friday’s Menu and Recipes for July 2013

July 2013 Menu for Friday’s Group


Thai Sweet & Spicy Shrimp Pizza


For the Shrimp:
1 lb large shrimp
5 tbsp. mayonnaise
3 tbsp. Thai Sweet Chili Sauce
1 tsp. Sriracha

For the Pizza:
2 Archer Farms Fire Roasted thin square pizza crust
1 1/2 cups mozzarella cheese
2 tbsp. scallions, chopped
2 tbsp. cilantro leaves

Prep Day Directions: thaw shrimp and remove tails from shrimp.

combine 5 tbsp. mayonnaise, 3 tbsp.

Chili Sauce, & 1 tsp sriracha in a bowl.

Once mixed, toss shrimp until well coated.

Place in fridge until ready to eat.

Chop scallions

Remove cilantro from stems

Serve Day Directions: Place 3/4 cup mozzarella cheese on each pizza crust.
Divide the shrimp between the two pizza crusts.

Preheat the grill, leaving half of the burners off for indirect heat.

Lightly spray the grates so the crust doesn’t stick.

Place one pizza on the grill and close the grill.

Grill directly on the grates for about 8-10 minutes or until crust is golden and cheese is melted.

Remove from the grill, and top with scallions and cilantro.

Repeat with second pizza.

**I used cooked shrimp, so you don’t need to cook it before hand, you can always do so before putting the shrimp on the pizza if you like it cooked more.

**You can also just bake it in the oven at 400 degrees if you don’t have a grill

Salmon Cakes with Rice Pilaf


Prep Day Directions: In a small freezer bag combine red pepper, chives, dill, lemons juice and tabasco. Label a sleeve of Ritz crackers and 3 cans of salmon for the pantry.

TO PREPARE: On hand – 2 eggs and oil. In a medium bowl break up the canned salmon with a fork. Add about 1 cup cracker meal and work through the fish. Add the eggs, pepper, chives, dill, tabasco, and lemon juice. If the mixture is too wet add more cracker meal. Form 3-inch patties about 1 inch thick. You should have 8-10 cakes.

Serve Day Directions: Fry in hot oil in a single layer until golden, 3-4 minutes on each side. Drain on a paper towel-lined plate.

Rice pilaf

1/4 cup olive oil
2 T butter
6 cups white rice, uncooked
2 cups chopped carrots (about 4 medium)
1 cup chopped celery (about 4 stalks)
1 cup chopped onion (about 1 medium)
8 tsp chicken bouillon granules
4 tsp dried parsley
1 tsp black pepper

Prep Day Directions: Heat olive oil and butter in large skilled over medium heat. Add rice, carrots, celery, and onion; cook, stirrying, until rice is golden brown, 5- 7 minutes. Cool. Divide rice mixture among 4 1-gallon freezer bags. Into each bag, measure 2 tsp bouillon, t tsp parsley, and 1/4 tsp pepper. Seal and freeze.

Serve Day Directions: To cook, place frozen pilaf in a medium saucepan and add 3 cups of water. Bring to a boil; reduce heat and cook, covered, for 30ish minutes, or until water is completely absorbed.


Ham Pot Pie


Recipe to come!


Chicken Orange Curry


1 onion, chopped
1 red bell pepper, cut into 1″ pieces
1 green bell pepper, cut into 1″ pieces
4 boneless, skinless chicken breasts, cut into 1″ pieces
1 clove garlic, minced
1 cup orange juice
1/4 cup water
1/2 tsp. salt
1 Tbsp. curry powder
3/4 cup whipping cream
3 Tbsp. cornstarch
Hot cooked rice
Peanuts and raisins (optional)
More curry powder

*You could also add a sweet potato peeled and cubed

Prep Day Directions: Combine onion, peppers, chicken, garlic, orange juice, water, salt, and curry powder and mix well. Place in freezer bag and freeze.

Serve Day Directions: Thaw in fridge overnight. Put in a 3-4 qt crock pot, cover and cook on low for 6-7 hours until chicken is thoroughly cooked.

Cooking time may need to increase if you put it in frozen. Check it at 6 hours and shred the chicken. If it is done, then proceed to the final step.

In small bowl, combine whipping cream and cornstarch and blend with wire whisk. Stir into crockpot, turn heat to high, and cook for 15-20 minutes, stirring once, until sauce thickens.

Serve over hot cooked rice with peanuts and raisins, more curry powder, and condiments.


4 Cheese Spinach Stuffed Shells


1 Box of jumbo shells
16 oz ricotta cheese
15 oz. cottage cheese
1 package of frozen spinach
4 cups of mozzarella cheese
2 cups of red pasta sauce
1 clove of garlic
1/2 tsp of basil

Optional- sprinkle of Parmesan cheese, you provide.

Prep Day Directions: Cook shells al dente. Thaw and drain spinach. Mix together spinach, cheeses, garlic and basil. Stuff shells. Place on baking pan and flash freeze for two hours. Package and label shells and sauce.

Serve Day Directions: Place stuffed shells in 8×8 baking dish and thaw over night in fridge. Cover with pasta sauce and sprinkle with Parmesan cheese. Bake at 350 for 30 minutes.

Veggie and White Bean Gnocchi


gredients: 1 16-ounce package shelf-stable gnocchi
1 medium yellow onion
4 cloves garlic, minced
6 cups spinach, chard, and kale leaves
1 15-ounce can Italian-seasoned diced tomatoes
2 tablespoons chopped basil leaves
1/4 teaspoon freshly ground pepper
1 15-ounce can white beans, rinsed
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese

Prep Day Directions: Measure and mix cheeses. Put in bag and seal.

Mix all remaining ingredients, except beans and gnocchi. Put in bag and seal.

Serve Day Directions: Thaw in refrigerator overnight. Cook gnocchi according to package directions. Cook veggie mixture in a skillet on the stove until warmed through. Rinse and add white beans. Add cooked gnocchi to skillet and mix in cheese until melted. Enjoy!

Posted in - 2012 Swap Recipes, - Meatless, - Pork, - Poultry, - Red Meat

Meal Swap: July 2012 Menu and Recipes

NOTE TO READERS: We make our recipes to serve 6 adults. Also as you know we have updated, added, and changed content of this blog. We would love to hear feedback from you all. Thanks for following and I’m still enjoying every minute of cooking for my swappers.

Hope you enjoy this month’s menu!

North American/European:


Chicken with Mango Chutney

6 servings

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes

Agave marinate with salt and pepper
2 (1/2 lb.) chicken breast cut in strips (can use turkey tenderloin)
salt and pepper to taste
1/3 cup ginger mango chutney from Trader Joes

Prep Day: Prepare marinate 1 cup agave syrup to 3 cups water. Put marinate in freezer bag with chicken. Add salt and pepper.

Serve Day Preparation: Thaw. Prepare grill and heat to medium high. Place on grill, 4-6″ from coals. Cover grill and cook for 20-30 minutes, until juices run clear when pricked with a fork. Turn tenderloins twice during cooking time. Slice and serve chicken with mango chutney. Can also cook on stove but will be sticky.


Chicken Bacon Bundles

6 boneless skinless chicken breasts
12 slices of bacon
6 pieces of mozzarella string cheese
1tsp Italian seasoning
1/4 tsp salt
1/4 tsp black pepper

Prep/Freezing Directions: Thin chicken breast with a meat tenderizer. Cut one string cheese in half and lay in center of chicken breast. Lightly season entire breast with Italian seasoning, salt, and pepper. Roll chicken up around cheese. Wrap 2 slices of bacon around chicken bundle and secure with toothpicks. Place prepared bundles into freezer bag and freeze flat.

Serving Day: Preheat oven to 400 degrees. Heat 1 Tbsp. Olive Oil in a large nonstick skillet over medium-high heat. Add chicken and cook about 3 minutes on each side or until browned. Transfer chicken to oven and bake 30 minutes if thawed and 45 minutes if frozen or until juices of chicken are clear. Optional to top with grated Parmesan Cheese.



Meg’s Stuffed Shells

Adapted from

1 box jumbo shells
1 24 oz cottage cheese
2 c shredded italian cheese
1/4 c parmesan cheese
1 tsp minced garlic
spices – any variety of italian seasoning, onion powder, garlic salt, rosemary, oregano, smoked paprika, smoky bbq rub (pampered chef)
1 egg
1 jar spaghetti sauce

***I was using up a bunch of what I had so everyone got a little of this and a little of that for spices!

prep day: cook pasta according to box. drain and cool. combine egg, cottage cheese, parmesan cheese, 1/2 cup shredded cheese and spices of your choice. fill each shell with a large spoonful of cheese mixture. place shells carefully into freezer bags. bag remaining 1 1/2 cup of shredded cheese and add to shell bag.

serve day: I advise SLIGHTLY THAWING entree so that you can pour shells from the bag into baking dish and let it continue to thaw there. this will avoid mushy, messy pasta in the bag. once it’s thawed, pour jar of sauce over shells. cover with included shredded cheese. bake at 350 for 25 minutes.


Chicken Tetrazzini

Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained

Prep Day: Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.

Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine.

Fill gallon size bag with 6 servings ( be careful because this recipe makes 8 servings) and freeze flat. Also, sent a small baggie of remaining parm cheese with each meal.

Serve Day: Thaw tetrazzini overnight in refridgerator. Empty chicken terazzini into a 9X13 baking dish and spinkle baggie of parm on top. Bake uncovered at 400 degrees for about 25 minutes or until center is warm and cheese has browned.

Asian – Indian:


Beef Skewers with Red Miso Glaze

1/4 c. Plus 2 Tbsp. Vegetable oil 4 garlic cloves, thinly sliced
1/4 c. low-sodium soy sauce
2 Tbsp. red miso paste
1 tsp Asian sesame oil Pinch of sugar
Pinch of salt
1-1/4 lbs. sirloin

Prep Day: In saucepan, heat veggie oil. Add garlic and cook over low until crisp, stirring, about 3 min. Using slotted spoon, transfer garlic to blender, reserve oil for another use. Add soy sauce, miso, sesame oil, sugar, salt to blender. Purée. Freeze. Cut meat thicker than 1/4 inch. Freeze.

Serve Day: Preheat grill to high. Thread meat on skewers. Lightly brush with miso glaze. Grill 1-2 min. Brush with miso glaze a 2nd time and grill, turning, until charred, about 2 min. depending on preferred meat temperature.

Southwestern/Latin American:


Southwestern Steak

Flank Steak

Chimichurri Sauce:
1/2 cup vegetable oil
2 tablespoons white wine vinegar 1/2 cup chopped cilantro
2 tablespoons minced onion
2 teaspoons crushed red pepper
1/2 cup extra-virgin olive oil 1/2 cup chopped parsley
4 garlic cloves, minced
1 tablespoon fresh lime juice Salt and freshly ground pepper

Prep Day: In a medium bowl, whisk the oils with the vinegar. Stir in the parsley, cilantro, garlic, onion, lime juice and crushed red pepper. Season the chimichurri with salt and pepper and let stand for at least 20 minutes. Freeze.

Grilled Marinated Flank Steak Marinade:
1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper

Prep Day: Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight or freeze at this point.

Serve Day: Thaw. Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second. Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks. Spoon some of the chimichurri sauce over the steak and serve.

Your Choice:


Border-town 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.


Chipotle Crusted Pork Tenderloin

6 servings

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.