Ultimate Steakhouse Burgers - Natalie
Sweet and Sour Barbecued Chicken - Jeni M
Hot Ham & Cheese Hoagies - Sara D
Catalina Chicken - Dana
Augie's Apple Chops - Jen R
Italian Hot Beef - Sarah B
Monday, April 2, 2012
Italian Hot Beef
Italian Hot Beef
For each supper swap meal, use 1 recipe with 2.5-3 pounds of chuck roast.
For every 2 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth
1 Tbsp ketchup
1/4 tsp Worchester sauce
1/4 tsp Kitchen Bouquet
4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with
above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork and
return to juice.
Freeze cooled beef filling and the juice in Quart-sized freezer bags. Include buns the day of the swap.
Italian Hot Beef Serving Instructions:
Thaw and heat beef filling. Serve on buns with barbecue sauce or other sauce if desired.
For each supper swap meal, use 1 recipe with 2.5-3 pounds of chuck roast.
For every 2 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth
1 Tbsp ketchup
1/4 tsp Worchester sauce
1/4 tsp Kitchen Bouquet
4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with
above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork and
return to juice.
Freeze cooled beef filling and the juice in Quart-sized freezer bags. Include buns the day of the swap.
Italian Hot Beef Serving Instructions:
Thaw and heat beef filling. Serve on buns with barbecue sauce or other sauce if desired.
Catalina Chicken
Catalina Chicken
Ingredients:
1 1/2 cup long-grain rice -- uncooked
6 boneless, skinless chicken breasts, approx 2 pounds total
16 ounces whole berry cranberry sauce
1 envelope dry onion soup mix
8 ounces Catalina or Western salad dressing
1 1/2 cups water
Measure 1 ½ cups rice into small Ziploc bag (sandwich size). Place chicken breasts in gallon Ziploc freezer bag. Combine cranberry sauce, soup mix and salad dressing in bowl. Pour into quart size Ziploc freezer bag. Place 3 baggies into another gallon Ziploc freezer bag along with Serving Day Instructions below. Freeze flat. (note that the water is used only for the serving day)
Serving Day Directions:
Preheat oven to 350F. Grease a 9x13” baking dish. Pour 1 ½ cups water into bottom of pan. Sprinkle rice evenly over water. Layer the chicken over the rice. Pour sauce over all. Cover tightly with foil. Bake for 1-1/2 hours. You can also cook this in a slow cooker. Put the chicken and cranberry sauce in slow cooker on High for 3 - 4 hours or low for 5 - 6 hours. Serve over cooked rice.
Ingredients:
1 1/2 cup long-grain rice -- uncooked
6 boneless, skinless chicken breasts, approx 2 pounds total
16 ounces whole berry cranberry sauce
1 envelope dry onion soup mix
8 ounces Catalina or Western salad dressing
1 1/2 cups water
Measure 1 ½ cups rice into small Ziploc bag (sandwich size). Place chicken breasts in gallon Ziploc freezer bag. Combine cranberry sauce, soup mix and salad dressing in bowl. Pour into quart size Ziploc freezer bag. Place 3 baggies into another gallon Ziploc freezer bag along with Serving Day Instructions below. Freeze flat. (note that the water is used only for the serving day)
Serving Day Directions:
Preheat oven to 350F. Grease a 9x13” baking dish. Pour 1 ½ cups water into bottom of pan. Sprinkle rice evenly over water. Layer the chicken over the rice. Pour sauce over all. Cover tightly with foil. Bake for 1-1/2 hours. You can also cook this in a slow cooker. Put the chicken and cranberry sauce in slow cooker on High for 3 - 4 hours or low for 5 - 6 hours. Serve over cooked rice.
Hot Ham & Cheese Hoagies
Hot Ham & Cheese Hoagies
*6 – 6-inch Hoagie Rolls - the Target ones work best
Mix the following in a small bowl:
1/4 cup softened butter
1 T mustard
½ T dried minced onion
½ T poppy seeds
1 ½ tsp sugar
Slice rolls in half lengthwise. Spread the above mixture on the inside of both halves of the bun. Top each roll/bun with 2 slices ham, Colby OR Swiss cheese. Replace roll tops. Put in a baggie (3 sandwiches per bag).
*6 – 6-inch Hoagie Rolls - the Target ones work best
Mix the following in a small bowl:
1/4 cup softened butter
1 T mustard
½ T dried minced onion
½ T poppy seeds
1 ½ tsp sugar
Slice rolls in half lengthwise. Spread the above mixture on the inside of both halves of the bun. Top each roll/bun with 2 slices ham, Colby OR Swiss cheese. Replace roll tops. Put in a baggie (3 sandwiches per bag).
Serving Day:
Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
Total needed for 6 supper swap meals:
36 Rolls
6 lbs Ham
3 sticks of butter
1.5 lb Colby
1.5 lb Swiss
Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
Total needed for 6 supper swap meals:
36 Rolls
6 lbs Ham
3 sticks of butter
1.5 lb Colby
1.5 lb Swiss
Sweet and Sour Barbecued Chicken
Sweet and Sour Barbecued Chicken
4 garlic cloves, crushed through a garlic press
1/4 cup balsamic vinegar
1 Tablespoon lime juice
1 Tablespoon lemon juice
2/3 cup light brown sugar
1/4 cup Dijon mustard
2/3 cup honey
2 teaspoon salt
1 teaspoon black pepper
1/2 cup olive oil
3 pounds boneless, skinless chicken breasts
In a shallow bowl, whisk together the garlic, vinegar, lime and lemon
juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the
olive oil (a fun job for kids).
Place approximately one-third of the sauce in a freezer bag with the chicken. Place the other two-thirds in a separate smaller freezer bag for basting and for using as a dipping sauce. Combine the bags together in a freezer bag. Label and freeze flat with serving instructions:
Serving Day Instructions: (Grill, broil or bake)
Divide the "sauce bag" into 2 equal portions. These are for basting and dipping. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Serve with dipping sauce.
Place approximately one-third of the sauce in a freezer bag with the chicken. Place the other two-thirds in a separate smaller freezer bag for basting and for using as a dipping sauce. Combine the bags together in a freezer bag. Label and freeze flat with serving instructions:
Serving Day Instructions: (Grill, broil or bake)
Divide the "sauce bag" into 2 equal portions. These are for basting and dipping. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Serve with dipping sauce.
Ultimate Steakhouse Burgers
Ultimate Steakhouse Burgers
3 slices sandwich bread, crusts removed and discarded, remaining bread cut into ½ inch pieces (about 2 cup)
1/2 cup milk
3 lbs lean ground beef
2 teaspoons salt
1 teaspoon pepper
4 large garlic cloves, very finely minced
Place
bread in small bowl, add milk, and let mixture sit until saturated,
about 5 min. Using fork, mash bread and milk until it forms smooth
paste. Break up beef into small pieces in medium bowl, Season with salt
and pepper, then add garlic and bread paste. Mix until combined but do not overmix (this leads to dryer burgers). Form into 6 patties and flash freeze. Wrap frozen burgers in wax paper, place in labeled
gallon freezer bag.
Ultimate Steakhouse Burgers
Thaw.
Form into burger patties. Oil cooking grate and grill burgers over very
hot fire, without pressing down on them, until well seared on both
sides, 7 to 10 minutes. Alternately, these can be broiled or done on the stovetop.
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