November 2014 Supper Swap

Ham & Cheese Quiche - Jen R

 

Baked Pesto Chicken - Julie

 

Chicken Fingers - Sara D

 

Carrot Soup & Grilled Cheese Sandwiches - Sarah B

 

Comfort Meatballs - Taylor

October 2014 Supper Swap

Chicken Wild Rice Soup - Jen R

 

Beef Chimichangas - Julie

 

Hot Italian Beef - Sara D

 

Ham & Cheese Bowties - Sarah B

 

Bourbon Chicken - Taylor

September 2014 Supper Swap

Baked Chicken Dijon - Jen R

Chicken Bruschetta Bake - Julie

Ham & Cheese Hoagies - Sara D

Broiled Roll-ups - Sarah B

Sour Cream Noodle Bake - Taylor

August 2014 Supper Swap

Crockpot Cranberry Pork Roast - Jen R

Steakhouse Burgers - Julie

Ritz Chicken - Kari

Italian Chicken and Angel Hair Pasta - Sara D

Classic Foil Packets - Sarah B

Classic Foil Packets

Classic Foil Packets

onceamonthmeals.com

 

Ingredients:

• 2 pounds small, red potatoes
• 8 pre-cooked sausages, cut into thirds (pick your favorite)
• 2.25 cups sliced onions
• 3 cups frozen mixed vegetables or stir fry mix (pick your favorite)
• 6 Tablespoons butter, cut into pieces
• 12 cloves garlic, peeled and smashed
• 1.5 teaspoons dried parsley
• 1.5 teaspoons dried basil
• salt and pepper to taste

Directions:

Place potatoes in a large pot and cover with water. Bring to a boil, and cook 5-10 minutes until potatoes start to soften. They don’t have to be completely cooked as they will finish cooking later. Meanwhile, cut six pieces of heavy duty aluminum foil (about one square foot). Place four pieces of sausage in the center of each piece of foil. Add onions, dividing evenly among packets. Add frozen vegetables, about 1/2 cup for each packet. Last place 1 Tablespoon butter, 2 garlic cloves and sprinkle 1/4 teaspoon each parsley and basil in each packet. Drain potatoes and cool, then divide evenly among packets. Season with salt and pepper to taste. Pull two ends of the packet together and roll down, leaving a small amount of space for expansion. Then roll the remaining two sides toward the center to seal.  Place foil packets insdie gallon freezer bags, label, and lay flate to freeze.

 

Serving Directions:

To cook at home:  Thaw and place in an oven at 375 degrees or over a hot grill for about 8-12 minutes or until sausage is heated through and veggies are soft. 

 

For camping:  Pack in a cooler an head to the campsite. Depending on how long they have been in the cooler, you may need to thaw for an hour or so before cooking. Use good judgement and do not leave meat out too long in high temperatures. At the campsite, let your fire burn down to a hot bed of coals (a little flame is ok). Place packets directly on top of coals using tongs. Cook, turning once or twice, for 10-15 minutes or until heated through. Remove with tongs, and serve in packets. Be careful of steam being released when you open the packet.

Inside Out Burgers

Inside Out Burgers

Heinz.com

 

2 lbs ground beef

2 tbsp ketchup

2 tsp spicy brown mustard

2 tsp Worcestershire sauce

2 tsp garlic powder

2 tsp onion powder

1 tsp salt and pepper

 

Instructions:

Mix all ingredients until evenly dispersed.  Shape into 6-8 patties, depending on the size you would like.

 

Serving Day:

Thaw.  Cook over grill.  Top with your favorite cheese and serve.

July 2014 Supper Swap

Grilled Chile Lime Chicken - Jen R

Grilled Pork Loin with Mustard Sauce - Julie

Pepperoni Pasta Milano - Kari

Smothered Burritos - Sarah B

Inside Out Burgers - Sara D

June 2014 Supper Swap

Chicken Sausage & Pesto Pasta - Jen

Sweet & Sour Barbecued Chicken - Julie

Little League Beef Burgers - Kari

Montreal Rubbed Chicken - Sara D

Ranch Pork Chops - Sarah B

May 2014 Supper Swap

Mozzarella Meatballs - Jen R

 

Café Rio Chicken Tacos - Julie

 

Buttermilk Herb Chicken - Kari

 

4Bs Grilled Chops - Sara D

 

Ranch Cheddar Burgers - Sarah B

Ranch Cheddar Burgers

Ranch Cheddar Burgers

 

2 lbs ground beef

1 cup shredded or cubed cheddar cheese

3 tbsp. dry ranch dressing

 

Combine beef, ranch dressing mix and shredded cheddar cheese.  Gently shape 6 patties of equal size and thickness.  With your thumb, or back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty.  This helps the patties to cook evenly.  Place a small square of wax or parchment paper between each patty and place in a gallon size freezer bag. 

 

Serving Day:

 

Thaw desired number of patties.  Grill patties over direct high heat with the lid closed as much as possible, until cooked to medium doneness - 8-10 minutes, turning once.  Or cook in fry pan on stove stop over med-high heat until done.  If desired, during the last minute of grilling/frying, place a slice of cheese on each patty to melt.  Serve warm on hamburger buns with tomatoes, lettuce and ranch dressing.

Cafe Rio Chicken

Café Rio Chicken

found recipe at: Mandy’s Recipe Box

 

2 lbs chicken breasts
1/2 a small bottle of zesty Italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

small soft shell tortillas

 

Place all ingredients in Ziplock Freezer Bag and freeze flat (it might be good to double bag).

 

Serving Day:

Thaw.  Place in crockpot and cook on high for 5-6 hours or low for 8 hours.  Shred chicken and serve in tortillas with your favorite fresh toppings.

April 2013 Supper Swap

Ham & Cheese Hoagies - Jen

 

Smokehouse Burgers - Julie

 

Zilge Chicken - Sara D

 

Honey Garlic Chicken - Sarah B

Honey Garlic Chicken

Honey Garlic Chicken

5-6 Chicken Breasts, cut in strips
5 cloves Garlic
1 tsp. Oregano
3/4 c. Soy Sauce
1/4 c. Ketchup
1/2 c. Honey BBQ Sauce
1/3 c. Honey
1/2 tsp. Salt
1/2 tsp. Pepper

Cooking Day:
Mix spices, soy sauce, ketchup, bbq sauce, and honey. Pour over chicken in bag.

Serving Day:
Cook in crock-pot on low for 6 hours.

March 2014 Supper Swap

Chicken Gyros - Jen R

 

Crock Pot Chicken Fajitas - Julie

 

Ham & Cheese Bowties - Lisa

 

Parsley Parmesan Chicken - Sara D

 

Broiled Roll-ups - Sarah B

Parsley Parmesan Chicken

Parsley Parmesan Chicken

Italian salad dressing 1/4 C.
Boneless skinless chicken breasts 2-3 lbs.
grated parmesan cheese 1/2 C.
dry bread crumbs 1/3 C.
parsley flakes 2 T.
paprika 1/2 t.
salt 1/2 t.
pepper 1/4 t.

Assembly Directions:
Combine chicken breasts and salad dressing in a freezer bag, coating well.
Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a separate bag. Put both bags into a larger freezer bag.

Cooking Directions:
Thaw completely. Roll chicken one piece at a time in the crumbs, or shake in a bag, then place chicken in a greased 9x13 pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350º for 30-40 minutes or until thickest piece is done.

February 2014 Supper Swap

Unstuffed Shells - Jen R

 

Tater Tot Hot Dish - Julie

 

Cream Cheese Chicken - Lisa

 

Pepperoni Pasta Milano - Sara D

 

Doritos Chicken - Sarah B

Unstuffed Shells

Unstuffed Shells

Pam @ onceamonthmeals.com

 

Ingredients:

• 1 box medium pasta shells (about 4 cups, uncooked)
• 1 pound Italian bulk sausage or ground beef, cooked
• 40 ounces pasta sauce
• 0.75 cups cream cheese spread*
• 0.25 cup milk
• 0.25 cup grated Parmesan cheese
• 0.5 cups chopped fresh basil (optional)
• 1.5 cups shredded mozzarella cheese

*I used Italian Cheese and Herb Philadelphia Cooking Creme, found near the cream cheese at the grocery store.

 

Directions:

Cook pasta as directed on package, in salted boiling water. Add cooked sausage to pasta sauce; simmer on medium heat 2 min., stirring frequently. Remove from heat. Drain pasta. Whisk cream cheese spread, milk and Parmesan in large bowl until well blended. Add pasta and basil; stir gently until pasta is evenly coated. Spread half the meat sauce onto bottom of two greased 8×8 baking dishes. Cover with pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. Bake at 375F covered, 40 to 45 min. or until heated through, uncovering after 30 min.

 

Freezing Directions:

Prepare as above, but do not bake. Cover with foil, label, and freeze. To serve: Thaw in fridge. Bake at 375F covered, 40 to 45 min. or until heated through, uncovering after 30 min.

Tater Tot Hot Dish

Tater Tot Hot Dish
From Trinity Lutheran Church Cookbook

1½ pounds ground beef
1 medium onion, finely chopped
2 cans French cut green beans, drained
2 cans cream of chicken soup
1 small can (2.8 oz) French Fried Onions
24 oz pkg frozen tater tots

Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.

Serving Day Instructions:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.

January 2014 Supper Swap

Swiss Potato Chowder - Jen R

 

Chicken Enchiladas - Julie

 

Slow Cooker Pork - Lisa

 

Thai Pesto Chicken Pasta - Sara D

 

Beef Stroganoff - Sarah B

Beef Stroganoff

Beef Stroganoff:

1 1/2 lbs lean ground beef or 1 1/2 lbs ground turkey

2 tablespoons flour

1 1/4 teaspoons salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

1/2 cup chopped onion

1/4 cup butter or 1/4 cup margarine

1 (10 1/2 ounce) can cream of chicken soup

1 (6 ounce) jar sliced mushrooms (optional)

1 cup sour cream

8 oz egg noodles

Directions:

1.Combine meat, flour, salt, pepper and paprika.

2.In a large skillet, cook onion in butter until golden.

3. Add meat and brown while stirring.

4. Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes.

5. Add sour cream. Cool and freeze.

Serving day: Thaw. Heat on stovetop until heated through (be careful not to burn). Serve over noodles.

Chicken Enchiladas

Chicken Enchiladas

 

Ingredients:
1 cup Onion chopped
2 tablespoon Butter
2 cups Cooked chicken shredded
4 oz can Green chili peppers chopped
3 tablespoons Butter
1/4 cup Flour
3/4 teaspoon ground coriander
3/4 teaspoon Salt
1/4 pepper
2 1/2 cups Chicken broth
1 cup Sour cream
1 1/2 cups Shredded cheese
12 large tortillas

Instructions
Cook onion in butter. Combine onion in a bowl with the chicken and green chilies, set aside.

For sauce, melt 3 T butter and stir in flour, coriander, salt. Stir in chicken broth all at once, cook and stir until thickened and bubble. Cook and stir 1-2 minutes more. Remove from heat, stir in sour cream and 1/2 c cheese. Stir 1/2 cup of sauce into chicken mixture. Bag the chicken mixture, bag the extra sauce, include the tortillas and cheese. Label & freeze flat.

Serving Day Instructions:
Thaw completely. If necessary, dip each tortilla in sauce to soften. Fill with approximately ¼ cup of the chicken mixture. Roll up. Arrange seam side down in 9x13 greased baking dish. Pour sauce over enchiladas and sprinkle with remaining cheese. Bake at 350 for 30-35 minutes until hot and bubbly.