May 2012 Supper Swap

Chicken Quesadillas - Dana

Chicken Caesar Casserole - Jeni M

Bleu Cheese Stuffed Burgers - Jen R

Sticky Drunk Pig on a Stick - Natalie

Zilge Chicken - Sara D

Bacon Wrapped Chicken - Sarah M

Bacon Wrapped Chicken

Bacon Wrapped Chicken:

6 boneless skinless chicken breasts flattened to 1/2 inch thickness

1.5 tsp salt

0.75 tsp pepper

6 T. chive-and-onion-flavored cream cheese, softened and divided

6 T. chilled butter

1.5 tsp dried tarragon 6 slices bacon

Sprinkle chicken with salt and pepper. Spread one tbsp cream cheese over each chicken breast; top with one tbsp butter and 1/4 tsp tarragon. Roll-up and wrap with one slice of bacon. Secure with a toothpick.

Freeze

Serving Day:

Thaw. Place Chicken seam-side down on an ungreased baking sheet; bake at 400 degrees for 30 minutes or until juices run clear when chicken is pierced with a fork. Increase temp to broil; broil 8 to 10 minutes or until bacon is crisp. Makes 6 servings.

Zilge Chicken

Zilge Chicken

3 lbs boneless chicken breasts
¼ cup soy sauce
½ cup pineapple juice
¼ cup oil
1 tsp dry mustard
1 Tblsp Brown sugar
2 tsp ginger
1 tsp garlic salt
¼ tsp pepper

Simmer marinade for 5 minutes. Cool. Add chicken and place in a freezer bag. Seal label and freeze flat.

Serving Day:
Grill chicken brushing with marinade until done.

Sticky Drunk Pig on a Stick

Sticky Drunk Pig on a Stick
Fix Freeze Feast
Makes 3 entrees, 6-8 servings each

1 pork loin (about 8 pounds)
1 ½ cups bourbon
1 ½ cups soy sauce
1 ½ cups lemon juice
1 ½ cups honey
3 Tbsp olive oil
1 ½ cups chopped onion
3 Tbsp minced ginger
3 tsp minced garlic (about 9 cloves)
¾ tsp black pepper
3 1-gallon freezer bags

Rinse and trim loin as desired. Cut pork into 1-inch cubes; divide evenly among freezer bags.

Whisk bourbon, soy sauce, lemon juice, honey and oil in a medium bowl. Divide the marinade evenly over the pork. Into each bag measure ½ cup onion, 1 Tbsp ginger, 1 tsp garlic and ¼ tsp pepper.

Seal and freeze.

To Cook one entrée:
Completely thaw one entrée in the refrigerator. If using wooden skews, soak them on water while meat is thawing.

Prepare a medium-low fire in a gas or charcoal grill.

Thread pork pieces onto skewers. Cook 15-18 minutes, turning occasionally and basting as desired, until thoroughly cooked.

Chicken Caesar Casserole

Chicken Caesar Casserole

2 lbs cooked diced chicken breasts

1/2 c. red pepper, chopped

1/2 c. green onions, chopped

2/3 c. creamy caesar dressing

1/2 c. chicken broth

1 1/2 c. mozzarella cheese

12 oz. (no more) penne noodles, cooked and drained

1/4 c. gourmet salad croutons

Combine all ingredients but the croutons, mixing well. Allow to cool and then bag. Place croutons in a seperate baggie. Bundle together and label. Freeze.

Serving Instructions: Thaw. Spread in 9x13" baking dish. Cover loosely with foil. Bake 20 minutes at 350. Remove foil. Top with crushed croutons and bake for an additional 10+ minutes until heated through. Season to taste with garlic salt, pepper, parmesan, etc.

Note that his can also be served as a cold pasta salad. Just add more creamy caesar dressing or ranch and even stir in more fresh veggies if desired!

Chicken Quesadillas

Chicken Quesadillas

Ingredients:

1-1/2 C. Chicken; cooked and finely minced*

1/4 C. Reduced fat sour cream

1 C. Thick and chunky mild salsa

1/2 C. Shredded cheddar cheese

1/2 C. Shredded Monterey Jack cheese

1 t. Chili powder

8 Flour tortillas; 6-inch

Assembly Directions:

In a mixing bowl, mix chicken, sour cream, salsa, cheeses and chili powder.

Freezing Directions:

Place chicken mixture in a quart-sized freezer or storage bag. Seal. Place quart-sized freezer bag inside of a gallon sized freezer bag. Add tortillas. Seal, label and freeze.

Serving Directions:

Thaw contents of the quesadilla kit. Remove tortillas and separate. Lay them out on a flat surface, such as a clean counter, and divide the filling evenly between the tortillas. Fold each tortilla in half. Spray a fry pan with cooking spray. Cook the quesadillas one at a time in the pan, lightly browning them on each side. The cheese in the filling should melt. After each one is done, remove it from the pan. Using a pizza cutter cut each quesadilla into 3 pieces.

Comments:

*You can easily mince chicken in a food processor or mini-chopper.

My kids love these! It’s nice to have the filling totally ready and in a kit form. It makes it a convenient recipe to serve when you have unexpected company or for those football Saturdays.

Nutritional Info:

Per Serving: 190 Calories; 6g Fat (28.9% calories from fat); 13g Protein; 20g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 362mg Sodium.

Exchanges: 1 Grain (Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 1 Fat.