November 2013 Supper Swap

Chicken Wild Rice Soup - Jen R

 

Chicken Cordon Bleu Bake - Julie

 

Baked Chicken Fingers - Lisa

 

Sour Cream Noodle Bake - Sara D

 

Comfort Meatballs - Sarah B

Comfort Meatballs

Comfort Meatballs: From the Pioneer Woman

1.5 lbs ground beef
3/4 cup quick oats
1 cup milk
3 tbsp very finely minced onion
1/2 tsp salt
plenty of ground pepper
4 tbsp canola oil
1/2 cup flour

Sauce:

1 cup ketchup
2 tbsp sugar
3 tbsp distilled white vinegar
2 tbsp Worcestershire sauce
4 to 6 tbsp minced onion
dash of tabasco

In a bowl, combine the ground beef and oats. Pour in the milk and then add the diced onion and salt. Add the black pepper and stir to combine. Roll the mixture into tablespoon sized balls. Freeze in a freezer bag.

Mix sauce ingredients and freeze in a quart freezer bag.

Serving day:
Thaw mixture/sauce. Preheat the oven to 350 degrees F. Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in flour.
Brown the meatballs in batches until light brown.
As they brown, place them in a 9x13 pan. Drizzle the sauce over the meatballs and bake for about 45 minutes or until bubbly and hot.

Sour Cream Noodle Bake

Sour Cream Noodle Bake: From the Pioneer Woman

Ingredients
1-1/4 pound Ground Chuck

1 teaspoon Onion Powder
1 can 15-ounces Tomato Sauce
1/2 teaspoon Salt

Freshly Ground Black Pepper

1 teaspoon Italian Seasoning
8 ounces, weight Egg Noodles
1/2 cup Sour Cream
1-1/4 cup Small Curd Cottage Cheese
1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer for 10-15 minutes.  Cool and package in freezer bag.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Package in another freezer bag.

 

Package up all bags, one separate for the cheese, into one for swap day.

Cooking Day:

Thaw in fridge overnight.  Preheat oven to 350 degrees.  Cook noodles al dente (since they will cook more in the oven).  Drain noodles and mix in with the cheese and sour cream mixture.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

October 2013 Supper Swap

Ham & Cheese Quiche - Jen R

Little League Beef Burgers - Julie

Chicken Cordon Bleu Bake - Natalie

Chicken Tortilla Soup - Sara D

Roast Beef Sliders - Sarah B

Chicken Tortilla Soup

Chicken Tortilla Soup
Submitted by Sara Danzinger

1 small onion, chopped
1 4oz can chopped green chiles, dried

2 cloves garlic, crushed

2 tbsp vegetable oil

1 cup peeled and chopped tomatoes

1 10.5 oz can of condensed beef bouillon

1 10.5 oz can of condesed chicken broth

1 1/2 cup water

1 1/2 cup spicy tomato juice

1 tsp ground cumin

1 tsp chile powder

1 tsp salt

1/8 tsp pepper

2 tsp worcestershire sauce

1 tbsp steak sauce

3 corn tortillas cut in 1/2 inch strips

1/4 cup shredded cheddar cheese

3 chicken breasts

Braise chicken breasts in pan and then shread for use in soup. (Stock can be used for some of the required broth). Combine ingredients and simmer for one hour. Cool the soup and place in freezer bags. Freeze flat. You can include shredded cheese in a small baggie.

Cooking day:
Thaw the soup. Sprinke cheese on top and enjoy!

Great with shredded cheese. Also recommended, serve with warm tortillas.

September 2013 Supper Swap Meals

Jen R - Augie's Pulled Pork

 

Julie - Bourbon Chicken

 

Natalie - Catalina Chicken

 

Sara D - Beef Chimichangas

 

Sarah B - Italian Chicken and Angel Hair Pasta

Bourbon Chicken

Bourbon Chicken

bigoven.com

 

3 pounds boneless chicken breasts; cut into bite-size pieces

1 1/2 tablespoon olive oil

1 1/2 garlic clove; crushed

1/3 teaspoon ginger

1 1/8 teaspoon crushed red pepper flakes

1/3 cup apple juice

1/2 cup light brown sugar

3 tablespoons ketchup

1 1/2 tablespoon cider vinegar

3/4 cup water

1/2 cup soy sauce

1 1/2 tablespoon cornstarch

Directions:

Place chicken in freezer bag.  Combine remaining ingredients, except cornstarch and place in a separate freezer bag. Remove as much air as possible the label and seal.

 

Serving Day:

Thaw both bags.  Heat olive oil in skillet and brown chicken.  Remove chicken from pan and empty second bag of ingredients, cooking over medium heat until well blended.  Add chicken to mixture and bring to a boil.  Reduce heat and simmer for 20 minutes.  Serve over rice or noodles.

August 2013 Supper Swap

Julie - Hawaiian Chicken

Jen - Italian Chicken & Angel Hair Pasta

Natalie - Pizza Burgers

Sara - Baked Pesto Chicken

Sarah B - Roast Garlic and Herb Pork Chops

July 2013 Supper Swap

Ziplock Chicken - Dana

Chicken Quesadillas - Jeni M

Ranch Cheddar Burgers - Jen R

Slow Cooker Smoked Pork - Natalie

Grilled Chile-Lime Chicken - Sara D

Bacon Wrapped Chicken - Sarah B

Ziploc Chicken

Ziploc Chicken
30daygourmet.com

Boneless, Skinless Chicken Breasts 3 lbs
Barbecue sauce: 1 cup
Garlic Powder: 1 tsp.
Onion Powder: 1 tsp.
Coke or beer: 12 oz.
Salt and pepper to taste

Assembly: Combine BBQ sauce, garlic powder, onion powder, coke or beer, salt and pepper in a large freezer bag. Add chicken. Seal, label and freeze flat.

Ziploc Chicken Serving Instructions:
Cook on a slow dying fire or on a grill using a brush to baste chicken with leftover marinade.

Slow Cooker Smoked Pork

Slow Cooker Smoked Pork
onceamonthmom.com

2.5 pounds boneless Boston butt pork roast or same weight of boneless country-style pork ribs
2 tbsp paprika
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon dry mustard
2 tbsp liquid smoke

Cut the pork butt into 2- to 3-inch chunks (if using ribs, don't cut) and place in gallon freezer bag. Sprinkle the meat with the rub, shaking the bag to coat evenly. Add liquid smoke. Freeze. Include buns the day of the swap.

Serving Day:
Thaw. Cook in slow cooker 10-12 hours on low or 5-6 hours on high, until meat is pull-apart tender and reaches desired doneness. Shred meat. Serve with your favorite warmed barbecue sauce.

Grilled Chile-Lime Chicken

Grilled Chile-Lime Chicken
From: Bettycrocker.com

2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
3 pounds boneless skinless chicken breasts

Assembly Directions:
Combine all marinade ingredients. Place chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.

Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.

June 2013 Supper Swap

Dana - 4Bs Grilled Chops

Jeni M - Ultimate Steakhouse Burgers

Jen R - Cafe Rio Chicken Tacos

Natalie - Montreal Rubbed Chicken

Sara D - World's Best Chicken

Sarah B - Breakfast Burritos

World's Best Chicken

World's Best Chicken:

6 boneless, skinless chicken breasts

3/4 cup Dijon mustard

6 tbsp maple syrup
1.5 tbsp red wine vinegar
salt and pepper - on hand for serving
rosemary - on hand for serving

In a small bowl, mix together mustard, syrup, and vinegar. Place chicken breasts in bag and pour mixture over it. Freeze.

Serving Day:

Thaw. Place chicken breasts and sauce in a 9x13 pan. Sprinkle with salt and lots of pepper. Make sure each breast is covered. Bake at 425 degrees F for 30-40 minutes. Season with chopped rosemary.

Montreal Rubbed Chicken

Montreal Rubbed Chicken

3 pounds boneless skinless chicken breasts
2 tablespoons McCormick's Montreal Brand steak seasoning
1 tablespoon dried minced garlic
2 tablespoons light brown sugar
2 teaspoons onion powder
1/2 teaspoon oregano

To assemble each meal package, measure the seasonings and brown sugar into small Ziploc baggie. Label with serving day instructions. Put the chicken in a separate freezer bag.  Bundle and label with instructions for swap day.

Serving Day Instructions:

…simple to put together, but packed with flavor. This recipe is done in the oven, but can be also grilled. Serve with a simple salad or roasted veggies and crusty bread.

1. Preheat oven to 400°F.
2. Line a cookie sheet with foil.
3. Lightly coat thawed chicken breasts with olive oil.
4. Rub seasoning mix evenly over top and bottom of chicken breasts, and place on foiled pan.
5. Bake for 25-30 minutes or until chicken is lightly browned and done.
(Alternately, you could grill/broil for 8-10 min on each side).

May 2013 Supper Swap

Dana - Zilge Chicken

Jeni M - Sweet & Sour Chicken Breasts

Jen R - Seasoned Burgers

Natalie - Crock-Pot Chicken Fajitas

Sara D - Bruschetta Chicken

Sarah B - Ranch Pork Chops

Sweet and Spicy Chicken Breasts

Sweet & Spicy Chicken Breats

4-6 boneless skinless chicken breasts (or more)
1 package of dry italian dressing mix
1 cup brown sugar

Package up the chicken in a freezer bag.  Mix the italian dressing mix and brown sugar in a separate bag.  Label and freeze.

Serving Day:

Thaw chicken in fridge overnight.  Line a 9×13″ baking dish with foil. Place chicken breasts in baking dish. Top with italian dressing mix and brown sugar. Bake at 350* for about 35-45 minutes. Optional: turn on top broil and broil the chicken until the juices in the bottom of the pan start to bubble. This allows the sugars to carmelize and glazes the chicken.

Note:  You can use frozen chicken breasts without thawing them. But I have noticed that you won’t get that carmilization because there is more water in the bottom of the pan. So to solve this, I thaw the breasts in a bowl of cold water. This also helps to wash the glaze off of those quick-frozen breasts. You will have a better final result if you use this method.

Roast Beef Sliders

Slow Cooker Three Envelope Pot Roast Sliders

Six Sisters's Stuff - http://www.sixsistersstuff.com

Roast:

1 3-4 lb beef roast
1 cup water
1 cup salsa

1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mix

Whisk together water, salsa and seasoning packets. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours.  Shred and cool. When cooled package in a freezer bag.  Include a bag of the Creamy Chipotle Sauce and swiss cheese for swap day.  Also include a package of small buns.

 

Creamy Chipotle Sauce:
1/4 cup sour cream (I used fat free)
2 Tbsp chili sauce 2 tsp creamy horseradish sauce (I used Kraft)

 

Serving Day

 

Thaw.  Cut each roll in half and place on a baking sheet. Place a slice of Swiss cheese on the bottom half of each roll. Place baking sheet in oven with broiler on low. Broil for 1-2 minutes or until edges of the rolls are golden and cheese has melted (be sure to watch them closely so they don't burn!). Remove baking sheet from oven.

Place a spoonful of shredded beef on top of each roll with Swiss cheese on it. Spread Creamy Chipotle sauce on the top half of each roll. Assemble each slider by placing the top half of the roll on top of the bottom.

 

April 2013 Supper Swap

Little League Beef Burgers - Dana

Broiled Roll-Ups - Jeni M

Ham & Cheese Hoagies - Jen R

Crock-pot Chicken Fajitas - Natalie

Chicken Packets - Sara D

Buttermilk Herb Chicken - Sarah B

Chicken Packets

Chicken packets:

2 cups cooked, chopped chicken
3 oz cream cheese, softened
1 tbsp green onion (the green part)
2 tbsp milk
salt to taste
1/2 cup seasoned crouton crumbs
2 pkgs crescent rolls
1/4 cup melted butter

Mix chicken, cream cheese, chives, milk, and salt in a medium bowl. Store in a quart freezer bag. Put crouton crumbs in another quart bag and attach it to the chicken mixture.

Serving day:

Thaw chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so that the rectangle halves will not separate. Place about 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet in melted butter and coat with crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 degree oven for 20 minutes or until golden brown. Packets are good either hot or cold . Serve early in the month before crescent rolls expire. Makes 8 packets.

Crock-Pot Chicken Fajitas

Crock-pot Chicken Fajitas

2.25 lbs boneless chicken breasts

4.5 cups mixture of green, red, and/or orange bell pepper, sliced

3 cups onion, sliced

1.5 packages taco seasoning

1.5 cups chicken broth (one can for day of swap)

12 burrito sized flour tortillas

Directions:

Divide all meat, veggies and seasoning into freezer bag, label, and freeze.  Bundle with chicken broth and tortillas for swap day.

To serve: 

Thaw in fridge.  Place into crock-pot and cover with chicken broth (1.5 cups).  Cook on low for 6-8 hours.  After cooking, shred chicken and serve with tortillas. Top with sour cream, guacamole, cheese, hot sauce, etc as desired.

Broiled Roll-Ups

Broiled Roll-Ups
Supper Swap

2 pounds uncooked ground beef
1 cup barbecue sauce
1 1/2 cups shredded cheddar cheese
12 slices bacon
toothpicks
Montreal Steak Seasoning

Cooking Day Instructions:
On waxed paper, roll half of the hamburger into a 9x12” rectangle. Spread with half of the sauce and cheese. Starting on a long side, roll it up. Cut into 6 pieces. Wrap a piece of bacon around each and secure with a toothpick. Repeat with the second half of the ingredients. Sprinkle rolls generously with Montreal Steak Seasoning. Place 12 rolls on waxed paper on a cookie sheet and flash freeze until solid. Place in a freezer bag and seal.

Serving Day Instructions:
Remove as many rolls as you need. Thaw. Bake for 20-30 minutes or until thoroughly cooked. Broil for a few minutes after baking if desired. (Editor's note: Make sure the ground beef is thoroughly cooked. Carefully make a slash into the meat with a sharp knife. Make sure the meat juices are clear, not pink.)

March 2013 Supper Swap

Chicken Gyros - Dana

Italian Chicken & Angel Hair Pasta - Jeni M

Chicken Broccoli Supreme - Jen R

Baked Chicken Fingers - Natalie

Mardy's Meatballs - Sara D

Roast Beef Sliders - Sarah B

February 2013 Supper Swap

Cream Cheese Chicken - Dana

Swiss Potato Chowder - Jeni M

Goulash - Jen R

Beef Chimichangas - Natalie

Sweet & Sour Barbecued Chicken - Sara D

Ham and Cheese Bowties - Sarah B

Beef Chimichangas

Beef Chimichangas

1 t. salt
2 lbs lean ground beef
2 cloves garlic
2 t. ground cumin
2 t. oregano, crushed
1/2 cup canned green chiles, chopped
1/2 cup taco sauce
1/2 cup sour cream
1/4 cup cider vinegar

Serving day:

1 cup butter or margarine
9 7-inch flour tortillas

Cooking day instructions:

Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat loses pinkness. Stir in remaining ingredients. Remove from heat and cool. Freeze meat mixture using freezer bag method.

Serving day instructions:

In 8-inch skillet, melt butter or margarine. Dip both sides of 1 tortilla into butter, drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortillas in envelope fashion. Place seam upside down in ungreased 11x7 baking dish. Repeat with remaining tortillas and filling.

Preheat oven to 500 degrees. Bake until crispy, about 15 minutes. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes, avocado, and additional sour cream.

Goulash

Goulash

Ingredients:
1lb ground beef
1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni (I used whole wheat noodles)
2 Tbsp Italian seasoning (more to taste)
1 can (15oz) corn, drained
1 tsp garlic powder
1 tsp onion powder
1-2 cups shredded cheddar cheese (depending on your “cheesiness” preference)

1. Brown Ground beef with onion powder and garlic powder. Drain.
2. Cook noodles al dente according to package, drain (you want them a little underdone since they should finish off in the oven.
3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef. Stir in corn.
4. Cool then package up in gallon baggie, include separate baggie of shredded cheddar cheese.  Freeze flat.

Serving Day:

Thaw.  Place in a 2 quart baking dish and bake uncovered at 350 degrees for 30-40 minutes until heated through and melted cheese.

Cream Cheese Chicken

Cream Cheese Chicken

1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
 

Directions:

Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat.

***You can also put cream of chicken soup and cream cheese in a saucepan, cool and then package with the chicken.

Serving Day: 

Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.

Ham and Cheese Bowties

Ham and Cheese Bowties
Supper Swap Recipe

INGREDIENTS

8 ounces farfalle (bow tie) pasta
1/4 cup butter
1 clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1/2 teaspoon prepared mustard
2 1/2 cups shredded Colby cheese
4 - 6 ounces cooked ham, julienned or cubed (great price at Aldi)
1/4 cup grated Parmesan cheese

DIRECTIONS
In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in ham. Put grated Parmesan cheese in a small plastic bag. When cool, put mixture in a freezer bag. Seal, label, and freeze flat. Enclose sauce and cheese bags in one freezer bag.

SERVING DAY DIRECTIONS
Completely thaw contents of freezer bag.
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine sauce and pasta in a 2 quart baking dish. Sprinkle with Parmesan.
Bake 20 to 25 minutes, until bubbly and golden.

January 2013 Supper Swap

Chicken Cordon Bleu Casserole - Dana

Hot Italian Beef - Jeni M

Crockpot Mongolian Beef - Jen R

Honey Garlic Pork Chops - Natalie

Chicken Wild Rice Soup - Sara D

Catalina Chicken - Sarah B

Chicken Wild Rice Soup

Chicken and Wild Rice Soup

When you're craving comfort, but not its bulk, try this home-style soup. It's light-tasting, yet nourishes the soul. Serve with sliced French bread

Estimated Times Preparation Time: 30 mins Cooking Time: 15 mins

1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions 

3 cups chopped, cooked chicken 

1 tablespoon vegetable oil
1 cup shredded carrots

1 medium onion, chopped
2 cloves garlic, finely chopped 

2 cans (14.5 ounces each) chicken broth 

1/4 teaspoon ground black pepper 

1 can (12 fluid ounces) Evaporated Milk 

3 tablespoons cornstarch 

2 tablespoons dry white wine (optional)
 

HEAT vegetable oil in large saucepan. Add carrots, chopped onion and garlic; cook, stirring occasionally, for 3-5 minutes or until vegetables are tender.

Combine vegetables, rice, chicken, broth and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened.

FOR Supper Swap:PREPARE as above; cool soup completely. Place in Ziploc Bag; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.

Honey Garlic Pork Chops

Honey Garlic Pork Chops

1/4 + 1/8 cup honey

3 tbsp soy sauce

6 cloves garlic, minced

6 pork loin chops

Directions:

In bowl combine honey, soy sauce, and garlic.  Package sauce and pork chops separately.  Freeze.

Serving Day:

Thaw.  Coat chops in mixture.  Reserve left over honey mixture for basting.  Place chops on greased baking dish and bake at 400 for 20 minutes or until completely cooked through. Basting 2 times.

Crockpot Mongolian Beef

Crockpot Mongolian Beef

2.25 pounds beef flank steak, cut into strips

3 tbsp olive oil

0.75 tsp minced ginger

3 cloves garlic, minced

1.125 cups soy sauce

1.125 cups water

1.125 cups brown sugar

0.375 cups corn starch

0.75 cups shredded carrots

4.5 medium green onions, chopped

Directions:

Coat flank steak in cornstarch. Combine remaining ingredients and place in freezer bag.  Add steak to bag. Label and freeze.

Serving Day:

Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours.

Chicken Cordon Bleu Bake

Chicken Cordon Bleu Bake

***This will make 2 recipes***

2 - 6 oz packages seasoned stuffing mix

1 - 10.5 oz can cream of chicken soup

1 cup milk

8 cups chicken, cooked and cubed

1 tsp pepper

1 lb deli ham, sliced and cut into 1" strips

1 cup swiss cheese, shredded

3 cups cheddar cheese, shredded

Directions:

Combine soup and milk, separate into two separate baggies.  Divide chicken into two quart baggies and sprinkle with pepper. Divide and package ham, swiss and cheddar cheese.  Bundle together and freeze.  Remember to provide a package of stuffing for everyone.

Serving Day:

Thaw.  Spread chicken in 9x13 casserole dish.  Layer the ham, swiss, 1 cup of cheddar, soup mixture and stuffing.  Sprinkle with remaining cheddar.  Cover and bake at 350 degrees for 45 minutes.  Uncover and bake an additional 10 - 15 minutes more or until heated through and cheese is melted.