Meal Swap: November 2015 Menu and Recipes

November 2015 Menu and Recipes

 
All recipes serve 6 unless otherwise specified.

 
Ashley – Lucy’s Ham Sandwiches

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  • 1 stick of butter
  • 1 T mustard
  • 1 T Worcestershire
  • 2 T brown sugar
  • 1 T poppy seeds
  • Small buns
  • Ham
  • Swiss cheese

Prep Day: Bring butter, mustard, Worcestershire, brown sugar and poppy seeds to a boil in a saucepan. Set aside. Make sandwiches with small buns, ham, and swiss cheese. I use Hawaiian Sweet Rolls because I think they’re delicious. Place sandwiches in baking dish.

 
Serve Day: Pour sauce over the sandwiches. Cover and marinate in fridge for 24 hours or overnight. Bake at 325 degrees for 10 minutes covered then 10 minutes uncovered.

 

 

Nicole – Crispy Basil Chicken

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  • 1 egg (you provide)
  • 2 tablespoon chicken broth
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, finely chopped
  • 1 ½ cups dried bread crumbs
  • 1 tablespoon dried basil leaves
  • 1 teaspoon paprika
  • ¼ teaspoon white pepper
  • 2 lbs chicken breast cut in thin strips

Prep Day: Put broth, mustard and garlic in one bag. Put bread crumbs, basil, paprika and pepper in a bag. Put chicken in separate bag. Freezer.
Serve Day: Thaw. Add egg to broth bag mixture. Dip chicken in. Put the bread bag into a large plastic bag. Then add chicken and shake to coat chicken. Place in sprayed roasting pan and bake uncovered at 400 until chicken is done.

 

 

Kellie – Campfire Sausage and Potato Soup

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  • 8 oz kielbasa, coined
  • 1 large baking potato, cut into cubes
  • 1 can (15 oz) dark kidney beans, rinsed and drained
  • 1 can (14 ½ oz) diced tomatoes, undrained
  • 1 can (10 ½ oz) beef broth
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1 tsp oregano
  • 1 tsp sugar
  • 2 tsp cumin


Prep Day:
Combine all ingredients and put in gallon size bag.

Serve Day: Thaw and heat. You can also put this soup in the slow cooker (low for 8 or high for 4hours).

 

 

Anna – Tater Tot Hotdish

 

  • 1 lb. ground beef
  • 1 small onion, finely chopped
  • 1 can (10-3/4 oz.) condensed cream of mushroom soup
  • 1/4 cup milk
  • 1 cup frozen mixed vegetables
  • 1 cup shredded Cheddar Cheese
  • 1 lb. (1/2 of 32-oz. pkg.) frozen Tater Tots


Prep Day:
Brown the ground beef and sauté onion together. When meat is browned, drain grease and add frozen veggies, soup and milk. Mix well. Spray nonstick spray into a 9×13 pan. Pour soup mixture into bottom of pan. Top with potatoes.


FREEZER INSTRUCTIONS:
For freezing make meal cover casserole with aluminum foil. Include a small baggie of cheese with each meal for topping the casserole at the end of baking.


Serve Day:
Thaw the meal in the fridge overnight and then bake at 350 covered for the first 40 minutes. Top with cheese and bake another 10 minutes UNCOVERED.

Make sure the potatoes are pretty much golden brown before topping with cheese. Cheese only needs a couple minutes to melt. Soup/veggie mixture should be HOT!

Katie and Brittney – Creamy Southwest Chicken Chowder

 

  • 1 – 24 oz. bag Green Giant Steamers Value Size Niblets frozen corn and butter sauce
  • 1 – 19 oz. bag Green Giant Steamers Value Size frozen roasted potatoes with garlic & herb

Sauce:

  • 1 TB vegetable oil
  • 1 – 16 oz can chicken broth
  • 2 – 4.5 oz. cans chopped green chiles
  • 1 – 12 oz. can evaporated milk

2 cups chicken, shredded and cooked

 
Seasonings:

  • 1 tsp. cumin
  • salt to taste
  • garlic
  • pepper to taste
  • cheese
  • cilantro

Prep Day: Make up a freezer kit of frozen veggies, cheese, and chicken. Then a pantry kits of the seasonings and canned goods.

Serve Day: Cook frozen veggies as directed on bag using minimum cook times. In a large pot, heat oil on medium heat and add veggies, chicken broth, chicken, green chiles, evaporated milk, cumin, salt and garlic pepper. Bring to a simmer and cook on LOW for 20 minutes or until veggies are tender.

Top with cilantro and cheese and serve immediately.

Jenica – Slow Cooker Asian Orange Wings

 

1.5 lbs chicken wings

 
Sauce:

  • 1 tbs orange zest
  • 4 cloves garlic, minced
  • 1/2 cup dark brown sugar
  • 1/2 cup frozen orange juice concentrate
  • 1/4 cup soy sauce
  • 1 1/2 cups water
  • 1/4 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 2-3 drops dark sesame oil

Prep Day: First prepare the sauce by adding all sauce ingredients to a small saucepan stir to combine and heat over medium-high heat until mixture boils. Reduce heat and reduce the sauce by 50%. Remove from heat to cool. Once cooled put in a freezer container. And freeze together with the frozen wing.

Serve Day: Thaw wings and sauce. Brown wings before putting them in the crock pot. I just pop them under the broiler for a few minutes. Place wings in slow cooker. Turn to HIGH and cook for 3-4 hours. When wings are done, pour off any accumulated liquid from the crock. Pour the reduced sauce over the wings in the slow cooker. Turn cooker to WARM setting and let it sit for 30 minutes.

Leah – Zuppa Toscana

 

  • 1 lb. Ground Italian Sausage
  • 2 cloves minced garlic
  • 1 yellow onion, diced
  • 2 14 oz cans chicken stock
  • 4 c water
  • 1 c heavy whipping cream
  • 1/4 c real bacon pieces
  • 2 large potatoes, halved and sliced
  • 2 c chopped kale

Prep Day: Brown sausage with diced garlic and onion, add salt and pepper to taste. Combine potatoes, chicken stock and water and simmer until potatoes cook (about 15 min). Add bacon, kale and cream and simmer another 10-15 minutes. Let cool and pour into ziplock bags (I double up).

Serve Day: Thaw and warm in a large stock pot. Serve with crusty bread that you provide!

Liz – Pizza Pockets

 

Crust:

  • 3 1/2 cups whole wheat flour
  • 1 teaspoon sea salt
  • 1 cup melted butter
  • 1 cup plain yogurt

Pizza Sauce:

  • 1 1/2 cups tomato sauce
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon oregano
  • 1 1/2 teaspoon basil

Toppings: Cheese, pepperoni, green pepper, etc.

Prep Day: To make your crust, stir ingredients together until thoroughly mixed. You can make these pockets right away, or you can allow this dough to soak for 12-24 hours in order to break down the phytates and make the grain more easily digestible.

To make sauce, stir together and simmer for a few minutes. (I just used 1 1/2 cups store-bought pizza sauce. I like Muir Glen’s Organic Pizza Sauce.)

To form a Pizza Pocket: roll out your dough and then create smaller circles using a large cup as a template. Roll your cut out circles even more. Place 1-2 tablespoons of pizza sauce in the center. Put in a small amount of your choice of toppings.

Fold the dough in half. Use a fork to pinch the edges together. Poke a few holes in the top of each one with a fork to allow for steam to release during baking.

Freezing Instructions: Lay uncooked Pizza Pockets on a cookie sheet lined with parchment paper (I had to use foil this time). Freeze for about one hour. Pop them off the cookie sheet and put them into a freezer bag…and back into the freezer.

Serve Day: 

For frozen Pizza Pockets, bake in a 400 degree oven for 30 minutes.

If the Pizza Pockets are thawed, bake at 400 degrees for 20 minutes.

Serve with some marinara or pizza sauce for dipping.

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Meal Swap: March 2015 Menu & Recipes

March Menu

All recipes serve six unless otherwise specified.


Your Choice

Bridget – apricot glazed pork roast



2 cups chicken broth
1cup apricot preserves
2 cups chopped onions
2T Dijon mustard
2T soy sauce
3lb pork roast

Prep Day Directions: Mix all together por over pork and freeze in bag.

Serve Day Directions: Thaw, and cook in slow cooker low 6hrs.


Jenica – Blue Cheese Walnut Pork Chops



6 boneless pork chops salt/pepper/seasoning of your choice

Blue Cheese Walnut Butter:
1 stick of butter- unsalted- room temp
1 tablespoon of rosemary
2 teaspoons of parsley
2 oz of Blue Cheese
2 heaping spoonfuls of toasted walnuts crushed

Prep Day Directions: To prepare meat – Rub seasoning on both sides of porkchops. Place meat flat in bag and freeze. To prepare butter – Use butter at room temp, add ingredients to butter, mix well. Place butter mixture in bag and freeze flat.

Serve Day Directions: Thaw meat. Thaw butter to room temp. Bake pork chops at 350 for 20-30 minutes covered with foil. or grill each side for 5-7 min. Pork’s internal temp should be 150-160. After pork is cooked add a spoonful of butter on each chop. Gauge your cooking temperatures and time so not to dry out pork.


American /European

Leah – beef stroganoff



1 lb. ground beef
1/2 teaspoon garlic powder
pinch of salt & pepper
1 can Cream of Mushroom soup
1 Cup milk
2 tablespoons butter
1/2 block of velveeta cheese cubed
4 ounces cream cheese
10 ounces bowtie pasta

Prep Day Directions: Cook bowtie pasta.  Brown ground beef and season with salt, pepper & garlic powder. Drain grease and add to crockpot. Stir in can of cream of mushroom soup, cup of milk and 2 tbs of butter. Mix until smooth.  Then add 1/2 block of cubed velveeta to crock pot. Simmer on low for 6-8 hours. You can add more milk if too thick. Before serving, mix in cream cheese and cooked bowtie pasta.

Serve Day Directions: Thaw and place into crock pot. Cook on low for 6-8 hours.  Add cooked bowtie pasta and ENJOY!


Kelsey – Bavarian Hotdish 



8-10 brats cut to 1 inch pieces
1 can of cream of mushroom soup
1/2 cup mayonnaise
2 cups drained sauerkraut
4 cups diced & boiled potatoes

** Optional: 1 cup of soft bread crumbs and 1/4 cup melted butter

Prep Day Directions: Grill the brats.  Mix soup, mayo and sauerkraut, and cut brats in bowl. Once mixed and to bag and freeze.

Serve Day Directions: Puncture potatoes and microwave for approx 7-10 minutes or until soft. Dice potatoes and layer on the bottom of a casserole dish. Thaw mixture and pour over diced potatoes. 

**Optional: top with bread crumbs and warm butter. 

Bake at 350 for 45 minutes.


Southwestern/Latin

Nicole – crockpot fajitas



1 medium red bell pepper
1 medium yellow bell pepper
1 medium green bell pepper
1 medium onion
1 packet taco or fajita seasoning
1.5 pound boneless skinless chicken breasts
½ cup chicken broth
tortillas
toppings (cheese, sour cream, guacamole, salsa)-you provide

Prep Day Directions: Bag chicken, broth, peppers and onions in a bag and freeze.
Have tortillas and seasoning mix separate.

Serve Day Directions: Thaw chicken bag. Add to bottom of Crockpot with peppers and onions on the bottom.Sprinkle taco or fajita seasoning packet over bell peppers and onions in Crockpot. Add chicken breasts and chicken broth. Cook on low for 6-8 hours, or on high for 3-4 hours. Remove chicken from the Crockpot and let cool slightly. Use two forks to shred the chicken. Add shredded chicken back to Crockpot and mix with peppers and onions. Serve over tortillas with your choice of toppings ( like cheese, salsa, guacamole, sour cream, fresh cilantro).


Ashley – Taco pizza



1 lb hamburger
taco seasoning
1/2 cup salsa
1 can refried beans
1 can diced tomatoes
2 cups shredded cheese

Optional (you provide): shredded lettuce, sour cream, crushed tortilla chips.

Prep Day: Brown beef, drain. Add taco seasoning and simmer, then add salsa. Bag and freeze. Bag cheese separately. Label beans, tomatoes, and pizza crust.

Serve Day: Thaw all bags completely. Follow directions on pizza crust label, pre bake. Spread beans over crust, top with beef and salsa mixture. Add tomatoes and cheese. Bake at 350 for 10-12 minutes, until cheese is melted. If desired, top with crushed tortilla chips, shredded lettuce, and serve with sour cream.


Asian/Indian 

Kellie – Asian meatballs



1lb lean (at least 80%) ground beef
1/2 cup finely chopped water chestnuts
1/3 cup Progresso™ plain bread crumbs
1/4 cup sliced green onions
1/4 cup milk
1 egg, slightly beaten
1 tablespoon soy sauce
1/2 teaspoon garlic salt

Sauce:
1/2 cup barbecue sauce
1/4 cup plum sauce
2 tablespoons hoisin sauce

Prep Day Directions: Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix meatball ingredients. Shape into about 36 (1-inch) meatballs. Place in pan. Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center.

Serve Day Directions: Thaw, re-heat. Pour sauce over meat balls and serve! Be careful not to over heat because the balls can dry out.


Sara – Thai chicken wrap



3 chicken breasts, halved the long way

Marinade:
3 Tbsp rice wine vinegar
3/4 c. Soy sauce
Juice of 2 limes
3 tsp sesame oil
3 tsp hot chili oil (I omitted)
3 Tbsp minced fresh ginger
6 Tbsp brown sugar
Bottled Asian Peanut Sauce 
6 Tortillas

Prep Day Directions: Put marinade ingredients in bag with chicken breasts.  Bag Asian peanut sauce and tortillas.


Serve Day Directions: Thaw chicken. Cook breasts and sauce in saucepan over medium heat until chicken is cooked through. Dice up chicken (if desired or serve whole) and put in tortilla wraps. Top with optional ingredients (cilantro, cucumber, spinach, shredded carrot, etc) and drizzle with peanut sauce.


Italian/Mediterranean  

Katie k – Greek turkey burger

Patties:
1 lb ground turkey
1 egg, lightly beaten
1/2 cup breadcrumbs
1/4 cup finely chopped red onion
1/4 cup chopped spinach
1/4 cup chopped roasted red pepper
1 clove garlic, minced
2 tbsp fresh dill, chopped
1 tsp dried oregano, crumbled
1/2 tsp each salt and pepper
1/4 cup crumbled feta cheese

Tzatziki Sauce:

1 Tablespoon Your Inspiration At Home Tzatziki Dip Mix and 7 oz. greek yogurt

Prep Day Directions: In a large mixing bowl, combine turkey, egg and breadcrumbs. Mix until mostly incorporated, then add the remaining patty ingredients and gently mix until thoroughly combined. Shape the mixture into six equal-sized patties, each about 3/4″ thick.

Serve Day Directions: Patties – Pan-fry the patties with olive oil over medium-high heat in a large non-stick skillet, cooking for about 10 minutes and turning over only once halfway through the cooking time.

Tzatziki Sauce – Combine Tzatziki dip mix with yogurt. Make 30 minutes in advance to allow flavors to develop.



Kirsten – Zuppa Toscana 



1 lb Ground Italian Sausage
2 cloves minced garlic
1 yellow onion, diced
2 14 oz cans chicken stock
4 c water
1 c heavy whipping cream
1/4 c real bacon pieces
2 large potatoes, halfed and sliced
2 c chopped kale

Prep DayBrown sausage with diced garlic and onion, add salt and pepper to taste. Combine potatoes, chicken stock and water and simmer until potatoes cook (about 15 min). Add bacon, kale and cream and simmer another 10-15 minutes. Let cool and pour into ziplock bags (I double up).

Serve Day: Thaw and warm in a large stock pot.  Serve with crusty bread!

Meal Swap: March 2015 Menu

Your Choice


Bridget – apricot glazed pork roast



Jenica – blue cheese pork chops




American /European


Leah – beef stroganoff



Kelsey – German hot dish 




Southwestern/Latin


Nicole – fajitas



Ashley – SW pizza




Asian/Indian 


Kellie – Asian meatballs



Sara – Thai chicken wrap




Italian/Mediterranean  


Katie k – turkey burger



Kirsten – Zuppa Toscana