November 2012 Supper Swap

Dana - Sweet & Sour Chicken

Jeni M - Cheddar Squash Soup

Jen R - Pizza Balls

Natalie - Bruschetta Chicken

Sara D - Mistakenly Zesty Pork Chops

Sarah B. - Thai Pesto Chicken

Thai Chicken Pesto

Thai Pesto Chicken

1 cup fresh cilantro
1 cup fresh basil
2 T. garlic
2 T. minced ginger
1/2 cup vegetable oil
2 tsp. salt
1 T. sugar
2 T. fresh lime juice
2 T. Thai Chili Sauce
3 Chicken Breasts, sliced and cooked
Angel Hair Pasta for serving day

Cooking Day:
Slice and cook chicken in a Tbsp. of olive oil till no longer pink. Cool
chicken. In a blender or food processor, puree the cilantro, basil, garlic, ginger, Thai chili
sauce, vegetable oil, salt, sugar and lime juice. Scrape down the sides and process until
smooth. Pour in freezer bag and add chicken. Freeze.

Serving Day:
Thaw chicken mixture.
Reheat chicken mixture.
Cook pasta according to package directions.
Immediately place the warm noodles in a serving bowl and toss with the chicken pesto
mixture.

Mistakenly Zesty Pork Chops

Mistakenly Zesty Pork Chops
6 servings

1 ½ cups of soy sauce
1 cup and 2 Tbsp water
¾ cups brown sugar
1 Tbsp and 1 ½ tsp honey
1 ½ dashes of lemon juice
6 pork chops
Sauce:
1 ½ cups ketchup
¾ cup cocktail sauce
¼ cup and 2 Tbsp brown sugar
3 Tbsp water
2 ¼ tsp ground dry mustard

Preparation Day:
1. In a saucepan over medium heat, mix the soy sauce, water, brown sugar, honey, and lemon juice. Bring to a boil, remove from heat, and cool.
2. Place the pork chops in a large, resealable plastic bag. Pour the soy sauce mixture into the bag and seal.
3. In a bowl, blend the ketchup, cocktail sauce, brown sugar, water, and mustard. Pour into small baggie. Package with chops in gallon Ziploc. Freeze flat.
 

Cooking Day:
4. Preheat oven to 350 degrees F (175 degrees C).
5. Drain the pork chops, and discard remaining marinade. Arrange the pork chops in a baking dish, cover, and bake 30 minutes in the preheated oven.
6. Pour sauce over the pork chops, and continue baking 30 minutes, to an internal temperature of 145 degrees F (63 degrees C).

Bruschetta Chicken

Bruschetta Chicken

2 pounds chicken breasts cut into bite sized pieces and seasoned with basil
1 can Italian diced tomatoes
1 box of stuffing mix
¼ cup melted butter
¼ cup of water
6 slices of mozzarella cheese

Directions:

Freeze chicken and mozzarella cheese separately.  Package with stuffing mix and diced tomatoes for swap day.

Serving Day Instructions:

Thaw.  Place chicken in 9x13 pan.  Cover with sliced mozzarella cheese.  Mix diced tomatoes, stuffing, butter and water.  Spread mixture over the top of the chicken and cheese.  Cover with foil.  Bake at400 degrees for 30 minutes or until chicken is done.

Pizza Balls

Pizza Balls

Makes 72 muffins

270 ounces refrigerator biscuits

9 cups shredded Italian blend cheese

9 teaspoons minced garlic

18 tablespoons Italian seasonings

36 ounces pepperoni slices, halved

Directions:

Preheat oven to 375.  Cut up biscuits and place into a large bowl.  Add the cheese, black olives, garlic, Italian seasoning and pepperoni; mix well.  Spray muffin pan with nonstick cooking spray and fill 3/4 of the way full with biscuit mixture.  Bake for 9-11 minutes or until top is golden brown.  Allow to cool, then flash freeze.  After freezing, divide into indicated number of freezer bags, label, and freeze. 

To Serve: 

Reheat in microwave for 1 minute.  You can also reheat in the oven at 350 for 10-15 minutes.

Cheddar Squash Soup

Cheddar Squash Soup

Jeni Messner

 

1 ½ lbs butternut squash cubed

¼ cup salted butter

1 yellow onion, chopped

1 TBSP peeled, grated fresh ginger

3 ½ cups chicken stock

½ tsp pepper

1 cup half-and-half

6 oz shredded sharp cheddar cheese

Thinly sliced green onions

In a large stockpot over moderate heat, melt the butter. Add yellow onion and ginger and sauté for 5 minutes, or until onion is softened.  Add stock, pepper and squash. Bring mixture to a boil over moderately high heat.  Reduce heat to low and simmer covered for 15 minutes or until squash is tender.

Transfer soup to a blender and process until smooth. Return puree to the stockpot and add half-and-half. Stir in cheese until melted. Garnish with sliced green onions. Freeze.  Serves 6

Serving Day Instructions:

Thaw.  Heat in saucepan over medium heat until hot.

Sweet & Sour Chicken

Sweet and Sour Chicken

3 pounds boneless, skinless chicken breasts
Beaten egg
Cornstarch

Sauce:
1 ½ cup sugar
1 cup cider vinegar
½ cup ketchup
½ cup chicken broth
2 Tbsp. Soy sauce

Dip chicken in beaten egg, then cornstarch. Brown in a pan with hot oil. Cool and place in a freezer bag.

Combine sauce ingredients and bring to a boil. Cool and place in a plastic bag. Seal label and freeze flat.

Sweet and Sour Chicken Serving Day Instructions:
Thaw completely. Preheat oven to 350. Place chicken breasts in a 9x13 pan. Cover with sauce. Bake uncovered for 45-60 minutes. Serve over rice.