November 2013 Supper Swap

Chicken Wild Rice Soup - Jen R

 

Chicken Cordon Bleu Bake - Julie

 

Baked Chicken Fingers - Lisa

 

Sour Cream Noodle Bake - Sara D

 

Comfort Meatballs - Sarah B

Comfort Meatballs

Comfort Meatballs: From the Pioneer Woman

1.5 lbs ground beef
3/4 cup quick oats
1 cup milk
3 tbsp very finely minced onion
1/2 tsp salt
plenty of ground pepper
4 tbsp canola oil
1/2 cup flour

Sauce:

1 cup ketchup
2 tbsp sugar
3 tbsp distilled white vinegar
2 tbsp Worcestershire sauce
4 to 6 tbsp minced onion
dash of tabasco

In a bowl, combine the ground beef and oats. Pour in the milk and then add the diced onion and salt. Add the black pepper and stir to combine. Roll the mixture into tablespoon sized balls. Freeze in a freezer bag.

Mix sauce ingredients and freeze in a quart freezer bag.

Serving day:
Thaw mixture/sauce. Preheat the oven to 350 degrees F. Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in flour.
Brown the meatballs in batches until light brown.
As they brown, place them in a 9x13 pan. Drizzle the sauce over the meatballs and bake for about 45 minutes or until bubbly and hot.

Sour Cream Noodle Bake

Sour Cream Noodle Bake: From the Pioneer Woman

Ingredients
1-1/4 pound Ground Chuck

1 teaspoon Onion Powder
1 can 15-ounces Tomato Sauce
1/2 teaspoon Salt

Freshly Ground Black Pepper

1 teaspoon Italian Seasoning
8 ounces, weight Egg Noodles
1/2 cup Sour Cream
1-1/4 cup Small Curd Cottage Cheese
1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer for 10-15 minutes.  Cool and package in freezer bag.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Package in another freezer bag.

 

Package up all bags, one separate for the cheese, into one for swap day.

Cooking Day:

Thaw in fridge overnight.  Preheat oven to 350 degrees.  Cook noodles al dente (since they will cook more in the oven).  Drain noodles and mix in with the cheese and sour cream mixture.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

October 2013 Supper Swap

Ham & Cheese Quiche - Jen R

Little League Beef Burgers - Julie

Chicken Cordon Bleu Bake - Natalie

Chicken Tortilla Soup - Sara D

Roast Beef Sliders - Sarah B

Chicken Tortilla Soup

Chicken Tortilla Soup
Submitted by Sara Danzinger

1 small onion, chopped
1 4oz can chopped green chiles, dried

2 cloves garlic, crushed

2 tbsp vegetable oil

1 cup peeled and chopped tomatoes

1 10.5 oz can of condensed beef bouillon

1 10.5 oz can of condesed chicken broth

1 1/2 cup water

1 1/2 cup spicy tomato juice

1 tsp ground cumin

1 tsp chile powder

1 tsp salt

1/8 tsp pepper

2 tsp worcestershire sauce

1 tbsp steak sauce

3 corn tortillas cut in 1/2 inch strips

1/4 cup shredded cheddar cheese

3 chicken breasts

Braise chicken breasts in pan and then shread for use in soup. (Stock can be used for some of the required broth). Combine ingredients and simmer for one hour. Cool the soup and place in freezer bags. Freeze flat. You can include shredded cheese in a small baggie.

Cooking day:
Thaw the soup. Sprinke cheese on top and enjoy!

Great with shredded cheese. Also recommended, serve with warm tortillas.

September 2013 Supper Swap Meals

Jen R - Augie's Pulled Pork

 

Julie - Bourbon Chicken

 

Natalie - Catalina Chicken

 

Sara D - Beef Chimichangas

 

Sarah B - Italian Chicken and Angel Hair Pasta

Bourbon Chicken

Bourbon Chicken

bigoven.com

 

3 pounds boneless chicken breasts; cut into bite-size pieces

1 1/2 tablespoon olive oil

1 1/2 garlic clove; crushed

1/3 teaspoon ginger

1 1/8 teaspoon crushed red pepper flakes

1/3 cup apple juice

1/2 cup light brown sugar

3 tablespoons ketchup

1 1/2 tablespoon cider vinegar

3/4 cup water

1/2 cup soy sauce

1 1/2 tablespoon cornstarch

Directions:

Place chicken in freezer bag.  Combine remaining ingredients, except cornstarch and place in a separate freezer bag. Remove as much air as possible the label and seal.

 

Serving Day:

Thaw both bags.  Heat olive oil in skillet and brown chicken.  Remove chicken from pan and empty second bag of ingredients, cooking over medium heat until well blended.  Add chicken to mixture and bring to a boil.  Reduce heat and simmer for 20 minutes.  Serve over rice or noodles.