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.

February 2014 Supper Swap

Unstuffed Shells - Jen R

 

Tater Tot Hot Dish - Julie

 

Cream Cheese Chicken - Lisa

 

Pepperoni Pasta Milano - Sara D

 

Doritos Chicken - Sarah B

Unstuffed Shells

Unstuffed Shells

Pam @ onceamonthmeals.com

 

Ingredients:

• 1 box medium pasta shells (about 4 cups, uncooked)
• 1 pound Italian bulk sausage or ground beef, cooked
• 40 ounces pasta sauce
• 0.75 cups cream cheese spread*
• 0.25 cup milk
• 0.25 cup grated Parmesan cheese
• 0.5 cups chopped fresh basil (optional)
• 1.5 cups shredded mozzarella cheese

*I used Italian Cheese and Herb Philadelphia Cooking Creme, found near the cream cheese at the grocery store.

 

Directions:

Cook pasta as directed on package, in salted boiling water. Add cooked sausage to pasta sauce; simmer on medium heat 2 min., stirring frequently. Remove from heat. Drain pasta. Whisk cream cheese spread, milk and Parmesan in large bowl until well blended. Add pasta and basil; stir gently until pasta is evenly coated. Spread half the meat sauce onto bottom of two greased 8×8 baking dishes. Cover with pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. Bake at 375F covered, 40 to 45 min. or until heated through, uncovering after 30 min.

 

Freezing Directions:

Prepare as above, but do not bake. Cover with foil, label, and freeze. To serve: Thaw in fridge. Bake at 375F covered, 40 to 45 min. or until heated through, uncovering after 30 min.

Tater Tot Hot Dish

Tater Tot Hot Dish
From Trinity Lutheran Church Cookbook

1½ pounds ground beef
1 medium onion, finely chopped
2 cans French cut green beans, drained
2 cans cream of chicken soup
1 small can (2.8 oz) French Fried Onions
24 oz pkg frozen tater tots

Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.

Serving Day Instructions:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.