June 2012 Supper Swap

Grilled Mustard Pork - Dana

Chicken Fingers - Jeni M

Chicken Gyros - Jen R

Buttermilk Chicken - Natalie

Smokehouse Burgers - Sara D

Cheeseburger Meatloaf - Sarah B

Grilled Pork Loin with Mustard Sauce

Grilled Pork Loin with Mustard Sauce

2.5 lb pork loin chops, boneless 

6 tbsp white wine vinegar
2 tbsp Worcestershire sauce
2 tbsp salad oil
4 garlic cloves, crushed

Place pork loin chops in freezer bag. Combine vinegar, Worcestershire sauce, salad oil and crushed garlic cloves; pour over meat. Freeze.

To prepare:
Thaw meat in marinade mixture. Grill until well-cooked over barbecue or under oven broiler. Serve with mustard sauce.

Mustard Sauce: 

1⁄4 cup sour cream 

1 tbsp Dijon mustard

Combine sour cream and Dijon mustard; chill until ready to serve.

IS OK TO FREEZE MUSTARD SAUCE IN A SEPARATE BAG.

Buttermilk Herb Chicken Breasts

Buttermilk Herb Chicken Breasts

3 lbs boneless skinless chicken
1 cup buttermilk
1 tbsp Dijon mustard
1 tbsp honey
1 tbsp fresh rosemary, finely chopped
½ tsp dried thyme
½ tsp dried sage
½ tsp dried marjoram
½ tsp pepper
1 tsp salt

Mix together buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Seal, label and freeze flat.

Serving day instructions:
Thaw chicken. Grill over medium heat until chicken is tender and juices run clear. Brush chicken with melted butter near the end of grilling if desired.

Chicken Fingers

Chicken Fingers

2 lbs boneless, skinless chicken breasts

Sauce:

1/4 cup mayo

1/4 cup milk

2 tsp dry mustard

1 tsp onion powder

Coating:

1 cup bread crumbs

1/2 tsp paprika

Mix all the sauce ingredients with a wire whisk.  Cut chicken breasts into lengthwise strips.  Place all of the chicken pieces in the sauce and stir well to coat.  Place the coating in a plastic bag or container with a lid.  Place about one pound of chicken in the crumb mixture.  Seal container and shake well.  Place chicken on baking sheets and place in freezer to flash freeze.  Freeze until firm and place frozen chicken fingers in freezer bags.  Freeze

Serving Day:

Place frozen fingers on a baking sheet and heat at 400 degrees for 20-25 minutes.

Smokehouse Burgers

Smokehouse Burgers

2 lbs ground beef

2 tbsp garlic powder

2 tbsp barbecue sauce

2 tsp salt

1 tsp ground black pepper

1/2 tsp cayenne pepper

1/2 tsp ground thyme

1/2 tsp ground mustard

Mix ingredients together.  Form mixture into patties.  Freeze patties in gallon sized freezer bags separated by wax paper. Remove as much air as possible, seal, label and freeze.

Serving Day:

Thaw.  Cook in skillet or on grill until cooked through.

Chicken Gyros

Chicken Gyros

0.25 cups olive oil

3 tbsp fresh lemon juice

3 tsp fresh garlic

0.5 tbsp dried mint

0.5 tbsp dried oregano

0.5 tbsp black pepper

0.75 tsp salt

2.5 lbs boneless, skinless chicken breasts sut into pieces

6 pitas

3 ounces feta cheese

Whisk together all marinade ingredients. Pour over chicken pieces and stir to combine. Marinate and refrigerate 2 hours. After 2 hours, in a large skillet over medium-heat, add chicken and saute until cooked through. Transfer chicken to a large bowl, removing batches with a slotted spoon. Cool. Divide evenly among one quart freezer bags and refrigerate.  Wrap pitas in foil. Place feta cheese in snack bag. Place all items in a gallon freezer bag.

Yogurt-Dill Sauce:

6 ounces cream cheese

1 cup plain natural yogurt

1 tbsp fresh lemon juice

0.75 tsp dried dill

0.5 tsp salt

Combine all ingredients in food processor. Beat or process until smooth. Place sauce in small baggies and freeze.  

Serving Day:

Thaw. Preheat oven to 350. Warm foil-wrapped pitas in oven 10 minutes. Warm chicken in oven or microwave or until heated through. Stir yogurt-dill sauce. Add 1/2 large cucumber if desired. Top pita rounds with chicken, sauce, and feta. Tomatoes and onions can be added upon serving.