Our Full Freezer: 2015

Monday, November 2, 2015

November 2015 Supper Swap

Long Boy "Burgers" - Julie

Bacon Apple Chicken Burgers - Jen R

Sausage Pasta Milano - Sara D

Roasted Chicken with Garlic Cream Sauce - Sarah B

Cafe Rio Chicken - Stacy

Tortellini Soup - Taylor

Sausage Pasta Milano

Ingredients:

1 pound box bowtie pasta

12 oz ground italian sausage

2-4 cloves garlic

8 oz package fresh mushrooms

14.5 oz can diced tomatoes with basil, garlic & oregano

1.5 cups heavy whipping cream

0.25 tsp fresh ground pepper

Shredded Parmesan cheese

Cook italian sausage until no longer pink, drain and add pack to pan. Add garlic and mushrooms. Saute until tender. Add tomatoes, pepper and crea. Simmer for 10 minutes, being careful not to scorch.

Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions. Don't forget the box of pasta on swap day.

Serving Instructions:

Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.

Long Boy "Burgers"

adapted from sunshingandbones.blogspot.com

Ingredients:

3 (6 inch) sub rolls, split in half lengthwise (can use the Target bakery ones)

1.25 cups cornflakes, crushed

0.5 small onion, minced

0.5 cup milk

6 Tbsp ketchup, separated

1 Tbsp Worcestershire Sauce

1 tsp minced fresh thyme

0.5 tsp garlic powder

1 large egg, lightly beaten

Salt and pepper

1.5 pounds 90% lean ground beef

2 cups shredded cheddar cheese

Directions:

Split hoagie rolls to end up with 6 halves. Combine cornflakes, onion, milk, 4 Tbsp ketchup, Worcestershire sauce, thyme, garlic powder, egg, 0.5 tsp salt and 1 tsp pepper in large bowl. Add meat and knead gently until well combined. Top rolls evenly with meat mixture, spreading meat to edges of rolls. Brush top of meat mixture evenly with remaining ketchup. Flash freeze until solid and place in gallon freezer bag. Make sure to package up cheese for swap day.

Serving Instructions:

Thaw. Preheat oven to 450 degrees. Bake until meat registers 160 degrees, 20-25 minutes. Top burgers with cheese and continue to bake until cheese melts, 3-4 minutes. Let rest 5 minutes. Serve.

Saturday, October 3, 2015

October 2015 Supper Swap

Bacon Apple Chicken Burgers - Jen R

Brown Sugar & Maple Pork Roast - Julie

Bourbon Chicken - Sara D

Ritz Chicken - Sarah B

Ham & Cheese Bowties - Stacy

Little League Beef Burgers - Taylor

Brown Sugar & Maple Pork Roast

Onceamonthmeal.com

Ingredients

2 pounds Pork Roast
⅛ teaspoons Black Pepper
⅛ teaspoons Salt
2 tablespoons Maple Syrup
1 tablespoon Balsamic Vinegar
2 tablespoons Brown Sugar
½ teaspoons Thyme, Dried
2 tablespoons Honey
4 tablespoons Dijon Mustard
2 teaspoons mince Garlic, Cloves

1 tablespoon Cornstarch (serving day)
1 tablespoon Water (serving day)

Freezing Directions

Season pork roast with salt and pepper. In a small bowl, combine garlic, mustard, honey, brown sugar, vinegar, thyme, maple syrup together. Place pork roast in gallon bag. Place sauce mixture in quart bag and place inside gallon bag with roast. Label and freeze.

Serving Day Directions

Place pork in slow cooker. Pour sauce over pork. Cook on low for 7-9 hours. Remove pork to a platter and shred. Cover platter with foil to keep warm. Pour remaining juices from the crock pot to a sauce pan. Bring to a boil over medium heat. In a small bowl, combine cornstarch and cold water. Mix until smooth. Whisk cornstarch mixture gradually into juices and cook for one minute longer until thickened, creating a gravy. Pour gravy over individual servings of the pork.

Friday, September 4, 2015

September 2015 Supper Swap

Mozzarella Stuffed Meatballs - Jen R

Baked Pesto Chicken - Julie

Ham & Cheese Quiche - Sara D

Hot Italian Beef - Sarah B

Chicken Bruschetta Bake - Stacy

Korean BBQ Chicken - Taylor

Korean BBQ Chicken

Korean BBQ Chicken:

3lbs Chicken

1c Sugar

1c Soy Sauce

1c Water

1tsp Onion Powder

1tsp Ground Ginger

1TBS Lemon Juice

Cooking Day:

In sauce pan whisk sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil, reduce and simmer for 5 minutes. Remove from heat and let cool. Whisk in lemon juice. Cut chicken into strips. Place chicken in bag and pour mixture over.

Serving Day:

Grill chicken, serve.

Friday, August 7, 2015

August 2015 Supper Swap

Balsamic Steak Roll-ups - Jen

Maple Garlic Pork - Julie

Crockpot Chicken Fajitas - Sara D

Chick-a-roni - Sarah B

Inside Out Burgers - Taylor

Maple Garlic Pork

Maple-Garlic Pork:

2 Tbsp Dijon Mustard

1 tsp Sesame Oil

3 cloves Garlic

0.25 tsp Pepper

1 c Maple Syrup

2 lb pork

Cooking Day:

Mix all ingredients and pour over pork.

Serving Day:

Remove pork. Pour remaining marinade in sauce pan and cook on med-low heat for 5 minutes. Grill pork, basting with the cooked marinade. Serve.

Saturday, July 11, 2015

July 2015 Supper Swap

Perfectly Grilled Chicken Breasts - Jen R

Gourmet Mozzarella Stuffed Burgers - Sara D

Crockpot Mongolian Beef - Sarah B

Slow Cooker Apple Bourbon Pork Chops - Taylor

Perfectly Grilled Chicken Breasts

Perfectly Grilled Chicken Breasts

Onceuponachef.com

Ingredients

2.5 pounds chicken breasts

9 tablespoons olive oil

6 teaspoons minced garlic

1.50 teaspoons dried thyme

0.75 teaspoons dried oregano

1.88 teaspoons salt

0.75 teaspoons black pepper

2.25 teaspoons lemon zest

Instructions

Place chicken in freezer bag. Combine all remaining ingredients and pour on top of chicken. Label & freezer.

Serving Day

Grill chicken over high heat 7-8 minutes per side with the grill covered.

Slow Cooker Apple Bourbon Pork Chops

Slow Cooker Apple Bourbon Pork Chops

Onceamonthmeals.com

Ingredients

2.25 pounds Pork Chops, boneless

1.50 teaspoons sea salt

0.75 teaspoons black pepper

2.25 cups diced Granny Smith apples

4.50 fluid ounces Bourbon

0.50 cups Sucanet/brown sugar

0.75 cups applesauce

1.50 tablespoons honey

1.50 tablespoons Worcestershire sauce

Instructions

Season pork chops with salt and pepper. In a small bowl, combine apples, bourbon, sucanet/brown sugar, applesauce, honey and Worcestershire. Place meat and sauce in a freezer bag. Label & freeze.

Serving Day

Cook in slow cooker on low for 4 hours.

Friday, July 10, 2015

Gourmet Mozzarella Stuffed Burgers

Gourmet Mozzarella Stuffed Burgers

From: offthemenunow.com

Makes 2 Swap Recipes (12 Burgers)

Ingredients:

3 pounds ground beef

12 slices mozzarella cheese

4 teaspoons Worcestershire sauce

4 teaspoons liquid smoke

1 teaspoon sea salt

Instructions:

Form the beef into twice the indicated number of patties. Place thinly sliced mozzarella in the center of half of the patties. Top with another patter. Sprinkle with sea salt, Worcestershire sauce and liquid smoke. Flash freeze on a baking sheet lined with parchment paper. Once frozen, divide into gallon freezer bags. Label & seal.

Serving Day:

Cook the burgers on the grill over medium-high heat to desired doneness. Serve burgers topped with tomatoes and ketchup on a lettuce leaf, or bun.

Wednesday, June 3, 2015

June 2015 Supper Swap

Doritos Chicken - Jen

4Bs Grilled Chops - Julie

Italian Chicken & Angel Hair Pasta - Sara D

Burgers - Sara B

Beef Chimis - Taylor

Wednesday, May 6, 2015

May 2015 Supper Swap

Ham & Cheese Hoagies - Jen R

Chicken Taquitos - Julie

Teriyaki Burgers - Sara D

French Dip - Sarah B

Grilled Chile - Lime Chicken - Taylor

Teriyaki Burgers

2 lbs ground beef

¼ cup water

2 Tbsp brown sugar

1 ½ Tbsp soy sauce

1 garlic clove (crushed)

2 Tbsp grated or finely chopped onion

1 ½ cups bread crumbs

Combine all ingredients. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag.

Serving day:

Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

Original Recipe by Our Best Bites

Ingredients

1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)

1/4 cup green salsa

1 tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon granulated garlic, or garlic powder

3 Tablespoon chopped cilantro

2 Tablespoon sliced green onions

2 C shredded cooked chicken

1 C grated plain jack cheese

small flour tortillas

kosher salt

cooking spray or olive oil

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Yields 12-16, when using 6″ tortillas, depending on how full you make them.

French Dip

French Dip Sandwiches

Our Best Bites

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)

2 Tbsp. olive oil

salt and pepper

2 1-ounce packages dry onion soup mix

2 c. water

2 cans beef broth

6-8 large buns (or more…6 would be VERY generous servings!)

Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices. Oh, and it smells so good–just like Grandma’s house on a Sunday afternoon.

FREEZER DIRECTIONS:

Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and broth, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.