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.