Meal Swap: January 2016 Menu and Recipes

imageJanuary 2016 Menu and Recipes

Your Choice

Kellie – Chicken Pad Thai

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1/2 rotisserie chicken cut into small pieces
1 box linguine or angel hair pasta
1/4 cup sesame oil
1/4 cup peanut oil
1/4 cup soy sauce
1/4 cup honey
1/2 cup chopped green onions
1/2 cup shredded carrots
1/2 cup cilantro
1 cup peanuts

Prep Day Directions: Put carrots, green onions, cilantro and chicken in a bag. Wisk together sesame oil, peanut oil, soy sauce and honey and place in chicken mixture and seal (bag 1 of 3). Label bag of peanuts (bag 2 of 3), and label pasta (3 of 3)

Serve Day Directions: Thaw chicken bag. Make pasta and add chicken mixture to hot pasta. Serve, garnish with peanuts

Note: I completely omitted any red pepper flakes so if you want it spicy, you can add your own.

 

North American

Liz – Pork Country Ribs + BBQ Sauce

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2 pounds boneless country ribs
one bottle BBQ sauce (your favorite kind)

Prep Day: package up pork and freeze.

Serve Day: Cook time…8-10 hours on LOW. Serve with mashed potatoes, veggies, and salad.

 

Leah – Beef Roast

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Beef roast
Carrots
Potatoes
Onions
Mushrooms
Minced garlic
Packet of lipton flavor broth
Salt & Pepper to liking
¼ C Corn starch & ⅓ C water if you want to thicken it up

Prep Day: Package up roast, chopped carrots (if not baby carrots), potatoes and onions. Freeze.

Serving Day: Thaw. Place all ingredients (carrots, onions, potatoes, garlic, beef roast) into crockpot. I add mushrooms at the top. Follow directions on Lipton packet, add to crockpot. Put in crock pot, cook for 6-8 hours on LOW. Enjoy.

 

Southwestern

Ashley – CrockPot Chicken Tacos

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Adapted fromTwo Healthy Kitchens

Yield: About 5 cups

1½ pounds chicken breasts
1 1.25-ounce packet low-sodium taco seasoning (see note)
1 16-ounce jar of your favorite salsa

For serving: tortillas or taco shells and your choice of optional toppings, such as shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped avocados or guacamole, reduced-fat sour cream, and hot sauce

Prep Day: Package up chicken for freezing. Freeze.

Serve Day: Thaw. Place chicken in the bottom of the crock-pot. Sprinkle taco seasoning over chicken. Pour salsa on top. Cook on low (for 6-8 hours) or high (for 4 hours).

Just before serving, use two forks to shred the chicken. Stir to evenly distribute salsa throughout chicken. Serve immediately with desired toppings.

 

Nicole – Crock Pot Pork Tacos

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1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon oregano
1 tablespoon salt
1 3-1/2 to 4 pound pork shoulder, rinsed and cleaned
1 16 oz jar mild salsa
1 package corn or flour tortillas

Prep Day: Place the first 7 ingredients in a bowl and mix. Package up for later use. Package up pork and freeze.

Serve Day: Thaw. Place the pork shoulder in the Crock Pot (slow cooker) and rub all over with the seasoning mixture. Pour the jar of salsa around the pork shoulder. Cook on low heat for 8-12 hours.

Remove the pork to a plate and using 2 forks, shred the into bite size pieces (I like to remove the visible pieces of fat). Pour a scoop or two of the juices into the pork and stir to combine (If you want to remove the excess fat from the juice you will use, pour it into a cup and refrigerate it until the fat solidifies and can be easily scooped out. Only the juices will remain).

Place the pork into the tortillas. Serve with desired accompaniments.

 

Asian

Anna – Teriyaki Chicken Wings

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Yield:12 cocktail servings

Wings:
2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped

Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2 -inch piece fresh ginger, smashed with the side of a large knife

Prep Day: Package up ingredients for freezing and freeze.

Serve Day: Thaw. Preheat the oven to 400 degrees F.

Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.

Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

 

Italian

Katie / Brittney – Chicken Broccoli Alfredo

 

1 ½ pounds chicken breasts
1 (16 oz) bag frozen broccoli florets
2 (16 oz) jars Alfredo sauce (I use light)
1 large green pepper, chopped
1 (4 oz) can sliced mushrooms, drained

Prep Day: Place all ingredients in a resealable gallon-sized freezer bag and mix together.

Serve Day: Remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 4-6 hours.
Serve with cooked fettuccine noodles.

Meal Swap: Wednesday Group’s January 2013 Menu and Recipes

January 2013 Menu

Note: All recipes serve 6 adults, if not otherwise specified.

Choice:

Bridget – Salsa Verde Pork

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2.5 lb pork shoulder
15 oz salsa verde
2 cups chopped onions
3 cups chicken broth
2 tsp ground coriander
2 tsp ground cumin
1 tsp oregano
6 large tortilla

Prep Day Directions: Place pork in bag and freeze. Combine remaining ingredients. Label and freeze. Freeze tortillas.

Serve Day Directions: Thaw bags. Put pork in slow cooker season with salt and pepper. Pour sauce over it, and cook low 7-9hrs. Shred with fork and serve on tortilla.

Andi – Italian Turkey Sliders

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16 ounces lean ground turkey
2 tablespoons Parmesan cheese, grated
1 clove garlic – minced 1/2 teaspoon basil, dried
1/2 teaspoon oregano, dried
1 teaspoon salt freshly ground black pepper
12 dinner or slider rolls
1/3 cup mayonnaise
1 tablespoon honey Dijon mustard

Prep Day Directions: Combine ground turkey, cheese and all seasonings. Mix together well. Shape turkey into 12 small patties. Large meatball size Place patties on a greased baking sheet and place in the freezer to flash freeze Once frozen place in labeled ziploc freezer bag. Combine mayonnaise with honey Dijon mustard and stir until well blended. label and place in freezer bag.

Serve Day Directions: Bake at 350 degrees F for 8 – 10 minutes or until cooked through. Be careful not to cook too long or they will become dried out. Place slider on rolls and top with honey Dijon mayo.

North American/European:

Kirsten – Smokin’ Mac ‘n Cheese

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1 lb pasta (I used large elbows)
4 T butter, divided
3 T flour
1c milk
1 (12 oz) can evaporated milk
4oz shredded Munster
4oz shredded extra sharp cheddar
1 pkg cream cheese
3/4 tsp salt
1/2 tsp ground red pepper
1 pkg smoked kielbasa
2 c cornflakes

* recipe calls for smoked ham but I thought kielbasa would taste better
* recipe calls for smoked Gouda, substituted other cheeses to save money

Prep Day Directions: Melt 2 Tbsp butter on medium heat in saucepan. Gradually whisk in flour until smooth; cook 1 minute stirring constantly. Gradually whisk in milk and evaporated milk; cook for 5 minutes whisking constantly until thickened. Whisk in cheese, cream cheese, salt and ground pepper until smooth. Cut up kielbasa and add to mixture. Stir and remove from heat. Let cool and bag in ziplock. Freeze. Put 2 c cornflakes in ziplock bag and label. Label pasta.

Serve Day Directions: Thaw completely. Preheat oven to 350 degrees. Prepare pasta according to package directions. Meanwhile, heat cheese mixture on medium heat in saucepan. Drain pasta and transfer to large bowl, stir in cheese mixture. Lightly grease a 9×13 pan and pour in macaroni. Melt 2 Tbsp butter (you provide) and pour into bag of cornflakes, shake bag to mix. Sprinkle flakes over pasta. Bake for 30 minutes, until golden and bubbly.

Italian/Mediterranean:

Ashley – Meatball Grinders

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24 italian meatballs, cooked
2 cups (16 oz.) spaghetti sauce
3 slices provolone cheese, sliced
3 hoagie rolls, cut to remove middles
3 tbsp. oil
3 tsp. garlic, minced salt and pepper

Prep Day Directions: Put meatballs and sauce in large freezer bag. Place cheese slices in small freezer bag. Split rolls in half and cut dip in center. Brush each roll with oil and minced garlic; sprinkle with salt and pepper. Put back together, wrap in foil and place in large freezer bag. Freeze.

Serve Day Directions: Thaw everything. Simmer meatballs and sauce to heat through. Split rolls and place, cut side up, on a rimmed baking sheet. Bake until golden, about 10 minutes. Scoop 4 meatballs on each hoagie roll half. Top with one slice of cheese (may want to break in half to fit over meatballs better). Place under broiler for one minute or until cheese is melted.

Asian/Indian:

Kristine – Asian Pork and Noodle Skillet

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2 medium peeled carrots, cut into Julienned strips
1 medium red bell pepper, cut into strips
5-6 green onions sliced
2 pork tenderloins about 1 lb each
2 T toasted sesame oil
2 T Asian seasoning mix
4 packages (3oz each) oriental-flavor Ramen noodles

1 T vegetable oil (you provide)
4 cups water (you provide)

Prep Day Directions: Prep Day: Slice pork lengthwise into four strips. Thinly slice strips crosswise and put in freezer bag. Combine sesame oil and Asian seasoning mix in bowl and mix well. Pour over pork. Seal and freeze flat. Put carrots, bell pepper and green onion in a separate bag. Seal and freeze flat.

Serve Day Directions: Serve Day: Thaw all ingredients. Add vegetable oil to skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from skillet and keep warm. Repeat with remaining pork. Add carrot/bell pepper/green onion mixture to skillet. Cook 1-2 minutes or until crisp-tender. Add water and all four Ramen seasoning packets; stir to loosen browned bits from bottom of skillet. Add Ramen noodles. Cover; bring to a boil and cook 3-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Enjoy!

Kellie – Teriyaki Chicken Wings

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2.5 lb. frozen chicken drummies
1.5 c. soy sauce
¾ c. plus 6 T. brown sugar
1.5 T. vinegar
1.5 t. garlic salt
1.5 t. ginger
1 T. sesame seeds

Prep Day Directions: Put frozen Chicken into gallon ziploc bag. In a bowl, combine soy sauce, brown sugar, vinegar, garlic salt, ginger. Pour sauce into bag. Seal and Freeze. Measure out rice and broccoli and put into each separate ziploc bags.

Serve Day Directions: Thaw for 2 days in fridge to marinate. Heat oven to 400° and bake for 30 minutes turning once. Serve with rice and steamed broccoli.

SW/Latin American:

Erin – Baked Creamy Chicken Taquitos

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1/2 cup (4 oz.) cream cheese (light works fine in this recipe)
1/3 cup green salsa
1 Tbsp lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
1 tsp dried cilantro
2 Tbsp sliced green onions
2 c shredded cooked chicken
1 c shredded Mexican Blend cheese
About 20 (6 inch) flour tortillas

You provide: salt cooking spray

Prep Day Directions: Heat cream cheese in the microwave for about 20-30 seconds so its soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. Place 2-3 Tbsp chicken mixture on the lower third of tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on baking sheet and place in freezer for about 20 minutes. Place in labeled freezer bag and store up to 3 months.

Serve Day Directions: No need to thaw! Heat oven to 425 degrees. Line baking sheet with foil and lightly spray with cooking spray. Lay taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top. Bake for 15-20 minutes or until crisp and the ends start to get golden brown. Tip: mix equal parts salsa and ranch dressing to dip.

Emily – South of the Border Beef and Corn Pie

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1 pound ground beef
1/4 cup dry bread crumbs
1/4 cup ketchup
2 tablespoon chopped onion
2 teaspoon chopped garlic
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon pepper
2 eggs
1/4 cup milk
Dash Tabasco sauce
16-ounces (2 cups) frozen corn kernels
1/3 cup chopped green bell pepper
1/2 cup (2-ounces) shredded mild cheddar cheese
1/2 cup Parmesan cheese

Prep Day Directions: Brown the ground beef and drain. Add the next 8 ingredients. Place the mixture in a 1-gallon freezer bag. Slightly beat the 2 eggs and add the milk and Tabasco sauce. To the egg mixture, add the frozen corn and bell pepper. Place the egg-corn mixture in a 1-quart freezer bag. Package the cheeses in a sandwich bag. Place the smaller bags in the gallon bag, label, and freeze.

Serve Day Directions: thaw all 3 bags. Spread the meat mixture in a 9-inch pie pan that has been treated with nonstick cooking spray. Put the corn mixture inside the meat “crust.” Bake, uncovered, in preheated 375º oven for 35 to 40 minutes, or until set. Remove from the oven, sprinkle the two cheeses over the top, and return to the oven for 5 more minutes, or until the cheese is bubbly.

Soups/Stews:

Heather – Italian Sausage Vegetable Soup

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1/2 lb. bulk Italian pork sausage (I used a little more)
1 cup sliced fresh carrots
1 large baking potato, peeled, cut into 1/2-inch cubes
1 garlic clove, minced
2 (14-oz.) cans beef broth
1 (15-oz.) can garbanzo beans or Chick Peas, drained
1 (14.5-oz.) can diced tomatoes, undrained
1 1/2 cups water
1/2 teaspoon dried Italian seasoning
1 fresh bay leaf
1 cup julienne-cut zucchini
1/4 cup grated fresh Parmesan cheese

Prep Day Directions: Cook sausage in large skillet until no longer pink. Drain. Combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix. Place in freezer bag. Bag zucchini and cheese in their own bags. Label and freeze.

Serve Day Directions: Thaw and place soup from the main bag in 3 1/2 or 4 qt slow cooker. Cover; cook on Low setting for 7 to 9 hours. About 30 minutes before serving, remove and discard bay leaf from soup. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender. To serve, ladle soup into individual bowls. Sprinkle with parmesan cheese. Enjoy with a loaf of warm focaccia.

Note to Readers: Meal Planning Mondays will be back next Monday.

Meal Swap: Wednesday Group’s January 2013 Menu

January 2013 Menu

Choice:

Bridget – Salsa Verde Pork

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Andi – Italian Turkey Sliders

20121213-153714.jpg

North American/European:

Kirsten – Smokin’ Mac ‘n Cheese

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Lisa – out

Italian/Mediterranean:

Nicole – out

Ashley – Meatball Grinders

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Asian/Indian:

Kristine – Asian Pork & Noodle Skillet

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Kellie – Teriyaki Chicken Wings

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SW/Latin American:

Erin – Baked Creamy Chicken Taquitos

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Emily – South of the Border Beef and Corn Pie

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Soups/Stews:

Heather – Italian Sausage Vegetable Soup

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Note To Swappers: Please submit your recipes to the blog the Monday for the next swap, which is Wed. 1/9/13 at 8:30pm.