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.