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.