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Saturday, January 4, 2014

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.

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.

Saturday, November 2, 2013

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.