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.