Posted in - 2014 Swap Recipes, - Meatless, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: March ’14 Recipes for Wed.’s Swap

March 2014 Menu

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

Choice:

Nicole – Bulgar pilaf

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2 cups bulgar wheat (organic)
1 cup vegetable juice (low sodium)
3 cups vegetable broth (organic)
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium stalks of celery, sliced (1 cup)
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup black beans
3 medium green onions, sliced (1/4 cup) for topping
1/4 cup pine nuts, toasted for topping

Prep Day Directions: Soak and cook beans or rinse canned beans. Precook celery and onion till tender. Put vegetables in with the broth, juice and bulgar cook till boil in large pot. Then simmer for 20 minutes till bulgar is tender. Cool and put in gallon bag. Put green onion in small bag. Put pine nuts in small bag. Put small bags in gallon bag.

Serve Day Directions: Thaw and heat on oventop using low to medium heat till the vegetables as tender as desired. High heat may scorch pan. Top with green onions and pine nuts. *The onions and celery may be crunchy, one pot did not cook as well as other. Will precook next time.

Ashley K – split pea soup

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1 Ham steak- cubed
3 large carrots- sliced
2 stalks celery- sliced
1 medium onion- chopped
7 cups water
1 – 16 oz. bag dried split peas

Prep Day Directions: Chop vegetables and cube ham- place in freezer bag.

Serve Day Directions: Thaw freezer bag. Sort peas, soak for faster cooking. Either: Put peas, freezer bag contents, and water in crock pot and cook on low for 6-8 hours or high for 3-4 hours. OR Put peas, freezer bag contents, and water in large sauce pan and simmer for 1.5 hours. (You could also substitute all or some of the water with chicken broth for more flavor)

North American/European:

Kellie – Apple turkey burgers

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1 cup apple, peeled and finely grated (ring out access juice)
1/2 cup brown rice, cooked
1 1/2 TBSP yellow onion, finely chopped
1 tsp garlic, minced
1 tsp ground sage
3/4 tsp salt
1/4 tsp ground pepper
1/4 tsp dried thyme
1/8 tsp ground allspice
1/8 cayenne pepper
20 oz ground turkey
6 pieces of swiss cheese

Prep Day Directions: Combine all ingredients except for the cheese and mix well. Shape into 1/2 inch thick patties and freeze.

Serve Day Directions: Thaw. Grill covered over indirect medium heat or broil 6″ from the heat for 6-7 minutes on each side or until a meat thermometer reads 165 degrees F.

Italian/Mediterranean:

Bridget – Mediterranean cod

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Serves 4

1 t olive oil
2 cups chopped onions
1/2t garlic
14.5 stewed tomatoes
1T lemon juice
1 T capers
2 1/4 chopped pitted ripe olives
1 t sugar
3/4 t oregano
1/4t basil
1 lb. cod

Prep Day Directions: Heat olive oil and sautéed onions 4 mins, add garlic sautéed 30 seconds stir in remaining ingredients. Seek fish and freeze Let mixture cool and put in freezer bag.

Serve Day Directions: Thaw cod and sauce. Simmer sauce for 10 mins pour over cod and bake 450 for about 15 mins.

Erin – spaghetti and meatballs

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Serving Size: 4 (12 meatballs)

1 hoagie roll
1 lb. ground beef
1 large egg, lightly beaten
1 tsp. minced garlic
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
spaghetti sauce
spaghetti noodles

Prep Day Directions: Tear hoagie roll into pieces and pulse in food processor until fine crumbs form. In a large bowl, toss crumbs with 1/3 cup water. Add beef, egg, garlic, salt, pepper, and oregano Mix just until combined and gently form mixture into 12 meatballs. Flash freeze meatballs on a cookie sheet. Once they are firm, place in freezer bag. (I gave each family 18 meatballs)

Serve Day Directions: Thaw meatballs In a large Dutch oven or heavy pot, heat 1 tsp oil over medium-high, swirl to coat. Add meatballs and cook, turning occasionally, until browned, about 7 minutes. Add spaghetti sauce and bring to a boil. Reduce to a rapid simmer and cook until meatballs are cooked through, about 15 minutes. Serve over prepared spaghetti noodles.

Asian /Indian:

Emily – peanut chicken

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4-5 boneless chicken breast, about 2lbs
1/4 cup sesame oil
1/4 cup soy sauce
3 T. Sugar
1 t. Minced garlic
1 t. Crushed red pepper*

Prep Day Directions: Slice chicken into bite size pieces and sauté in sesame oil until chicken is no longer pink. Add peanut butter soy sauce, sugar, garlic and red pepper. Simmer until sauce thickens about 15 minute. Cool completely and freeze

Serve Day Directions:Thaw completely. Heat chicken and sauce on stove. ** the red pepper was omitted from this dish… Add now if you desire.

Jenica – Thai beef w/coconut rice

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1 1/4 cups jasmine rice
1 can (13.5 ounces) coconut milk
Coarse salt
2 tablespoons plus 1 teaspoon fish sauce
2 tablespoons plus 1 teaspoon soy sauce
1teaspoon sugar
1 tablespoon vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles (omitted) – a couple small pieces of jalepeno were added for flavor
1 pound ground beef sirloin
1 cup loosely packed torn fresh basil leaves (I used freeze dried)
Lime wedges, for serving

Serve Day Directions: Thaw meal. In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes. combine fish sauce, soy sauce, and sugar (not provided) in a small bowl Heat a cast-iron skillet or wok over high. Add oil and heat cook beef mixture 5-10 minutes until hot. Add soy mixture and cook 30 more seconds. Serve beef over coconut rice with lime wedges.

Southwestern/Latin American:

Kirsten – SW burgers

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1 1/2 lb lean ground beef
1 heaping Tbsp chopped shallots
1 heaping Tbsp chopped red onion
1/4 tsp ground chipotle chile pepper
1/2 tsp taco seasoning
1/8 tsp ground black pepper
1/8 tsp salt
2 Tbsp fresh refrigerated salsa
6 slices habanero Monterey Jack cheese

Prep Day Directions: Mix all ingredients (except cheese) and knead well. Divide into 6 even balls and form into patties. Put in ziplock bag and put cheese in separate bag, freeze.

Serve Day Directions: Thaw completely. Grill or pan fry burgers until desired doneness. Top with cheese and serve with lettuce and additional salsa.

Brittney – cilantro chicken

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1 1/2 lbs boneless skinless chicken breast
Juice from 2 limes
1 cup or 1 bunch fresh cilantro, chopped
1 cup frozen corn
2 garlic cloves, minced
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste

Prep Day Directions: Place all ingredients in a resealable gallon-sized freezer bag. Seal bag and shake to mix ingredients together. Lay flat to freeze. To Prepare from Frozen: Remove from freezer and thaw in fridge for 24 hours. Cook on low for 8 hours (or high for 4 hours). If desired, shred chicken right in the slow cooker at about 30 minutes before cooking time is complete.

Serve Day Directions: Cook on low in your crockpot for 8 hours (or high for 4 hours).

Next Swap: Wednesday March 12th at 8:30pm

April 2014 Rotation:

Your Choice – Kirsten and Brittany

North American/European – Nicole and Ashley K.

Italian/Mediterranean – Kellie

Asian/Indian – Emily and Erin

Southwestern/Latin American – Bridget and Jenica

Posted in - Meal Swap Menus, Meal Planning

Meal Swap: March ’14 Menu for Wednesday’s Swap

March 2014 Menu

Choice:

Nicole – Bulgar pilaf

20140213-131412.jpg

Ashley K – split pea soup

20140213-132008.jpg

North American/European:

Kellie – Apple turkey burgers

20140213-132601.jpg

Italian/Mediterranean:

Bridget – Mediterranean cod

20140213-133625.jpg

Erin – spaghetti and meatballs

20140213-134122.jpg

Asian /Indian:

Emily – peanut chicken

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Jenica – Thai beef w/coconut rice

20140213-134947.jpg

Southwestern/Latin American:

Kirsten – SW burgers

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Brittney – cilantro chicken

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Next Swap: Wednesday March 12th at 8:30pm

April 2014 Rotation:

Your Choice – Kirsten and Ashley B.

North American/European – Nicole and Ashley K.

Italian/Mediterranean – Kristine and Kellie

Asian/Indian – Emily and Erin

Southwestern/Latin American – Bridget and Jenica

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

Meal Swap: Wednesday’s Menu and Recipes for May 2013

Your Choice:

Nicole – Creamy Lemon Shrimp Pasta
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1 box penne pasta, uncooked
1 lb. cooked medium shrimp
1 cup chicken broth
1 pkg. Cream Cheese, cubed
3 tsp lemon zest
2 Tbsp. juice from
1 lemon
1/4 cup Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese
2 Tbsp. chopped fresh parsley
salt and pepper to taste (you add)
Lemon wedges (optional you add)

Prep Day Directions: Heat broth in large skillet on medium heat. Add cream cheese, zest and juice; cook and stir 3 to 4 min. or until cream cheese is melted. Cream cheese will take longer if making a large batch to dissolve. Add Parmesan; mix well. Once the cream mixture is cool pour into seal-able bag. Add mozzarella and parsley to another bag. Combine shrimp, cream bag and mozzarella bag into a larger freezer bag.

Serve Day Directions: Completely thaw entire packet in refrigerator. Cook noodles separately. Warm Sauce in large Skillet or Dutch oven. Add Shrimp and cook approximately 3-5 minutes until Shrimp is warm. Add noodles and toss entire mixture. Sprinkle each serving with mozzarella and Parsley. May want to add lemon wedges.

Ashley – Roast Sticky Chicken
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1 whole chicken (4 pounds)
2 tsp salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp garlic powder
1 onion, quartered

Prep Day Directions: Mix together all spices in small bowl. Rinse chicken cavity and pat dry with paper towel. Rub each chicken inside out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in ziploc freezer bag and refrigerate at least 4-6 hours or freeze.

Serve Day Directions: Thaw chicken. Place chicken in a roasting pan and bake uncovered at 250 degrees for 5 hours or until a minimum internal temperature of 180 degrees. Let the chicken stand 10 minutes before carving.

North American/European:

Kristine – Saucy Chicken Thighs

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10 boneless skinless chiken thighs
1/2 teaspoon salt (you provide)
1/4 teaspoon pepper (you provide)
1-1/2 cups bbq sauce
1/2 cup honey
2 teaspoons mustard
2 teaspoons Worcestershire sauce

Prep Day Directions: Put the chicken thighs in a bag and seal. In a small bowl, combine the barbecue sauce, honey, mustard, and Worcestershire sauce. Once mixed, put in a separate bag and freeze.

Serve Day Directions: Thaw chicken thighs and sauce. Sprinkle chicken with salt and pepper. Place on a broiler pan. Broil 4-5 inches from the heat for 3-4 minutes on each side or until lightly browned. Transfer to a slow cooker. Pour sauce over chicken; stir to coat. Cover and cook on low for 4-5 hours or until chicken is tender. The chicken can also be baked in a 350 oven for 20 minutes.

Kellie – Ranch House Parmesan Pork Chops

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6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

Prep Day Directions: Place 6 chops, seasoning packet and soup in a ziplock bag and freeze.

Serve Day Directions: Thaw and place all ingredients in bag in crock pot and heat on high for 4 hours or low for 6 hours. Enjoy!

Italian/Mediterranean:

Erin – Spaghetti with Cheese-stuffed Bacon Meatballs

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8 to 10 slices smoked bacon
1 lb. ground beef
1 Tbsp Worcestershire sauce
1 pkg onion soup mix
1/2 cup panko bread crumbs
1/2 tsp black pepper
1 Tbsp beef stock
string cheese, cut into bite size cubes
spaghetti noodles
marinara sauce

Prep Day Directions: Bake bacon for 8 to 10 minutes at 400 degrees, then chop Cut cheese sticks into bite size pieces. In a large bowl, mix together the beef, worcestershire, onion soup mix, bread crumbs, black pepper, beef stock, and chopped bacon. Form portions around cheese pieces to make into meatballs. Place in labeled freezer bags. Label jars of marinara sauce and spaghetti packages.

Serve Day Directions: Thaw meatballs. Preheat oven to 400 degrees Arrange meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes. Make spaghetti according to package directions. Heat marinara on stovetop.

Emily – Greek Meatballs with Mint

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Recipe to Come….

Asian/Indian:

Heather – Korean BBQ Strip Steak

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2 pounds top sirloin steak
1/4 c. sugar
1/2 c. soy sauce
1/4 c. oil
1 Tbsp. sesame seeds
1/2 c. chopped green onions
1 1/3 tsp. garlic powder
1 tsp. black pepper

Prep Day Directions: Slice beef against grain in 1/4 to 1/2 inch slices, 2-3 inches long. Combine all marinade ingredients. Put beef and marinade together in bag. Freeze.

Serve Day Directions: Thaw marinade and steak in bag. Grill, broil or fry strip steak to desired degree of doneness. Enjoy!

Southwestern/Latin American:

Bridget – Santa Fe Chicken

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5 breast, cut into strips
1/4 cup Braag amino acid
1/2 cup lime juice
1T honey
1T olive oil
1T coriander
1T cumin
1 1/2T chile powder
1t cilantro
3T garlic
11/2cup rice
Bag of Veggies

Prep Day Directions: Add all ingredients to ziplock freezer bag and freeze.

Serve Day Directions: Place on baking sheet at 350 until juices run clear.

BBQ/Grilling:

Kirsten – Southwestern Hamburgers

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Patties:
1 1/2 lb ground beef
1/2 lb chorizo
1 T cumin
1 t chili powder
1/2 t garlic salt
1 t salt
1/4 t pepper
2 T chunky salsa

6 slices pepper jack cheese

Corn relish:
10 oz can Ro-Tel (cilantro lime)
5 oz (1/2 can) Southwestern corn
4 oz (1/2 can) diced green chilis
Splash lime juice

Prep Day Directions: Combine all relish ingredients, mix and bag. Freeze. Mix ground beef and chorizo well, add all other ingredients and combine thoroughly. Form meat into six patties. Bag and freeze.

Serve Day Directions: While frozen take cheese and relish out of the bag and thaw all 3 separately. Grill patties and top with pepper jack cheese. Add a spoonful of corn relish (serve cold).

Lisa – Jerk Pork Tenderloin

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1 (2 1/2 lb) pork tenderloin

Jerk Spice Paste:
1/2 cup finely chopped onion
1/3 cup finely chopped scallion ( 4 to 6 scallions)
1 1/2 tablespoon dried Thyme
4 garlic cloves, finely chopped
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 -3 scotch bonnet peppers or 1 -3 habanero pepper, seeded and minced, depending on taste (I omitted due to popular vote)
1 tablespoon finely chopped
fresh ginger
2 teaspoons ground coriander
2 teaspoons fresh ground black pepper
1 teaspoon ground allspice
1 dash cumin
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Prep Day Directions: Cover tenderloin with spice, coating well. Place Pork Tenderloin in labeled gallon bag with Jerk spice Paste. Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor. Coat pork tenderloin and Marinate at least 4 hours or freeze at this point.

Serve Day Directions: Thaw. Grill tenderloin, covered, over indirect medium heat for 10 minutes each side. Juices should run clear or temperature 160 degrees. Let roast sit about 10 minutes to let juices settle.