Meal Swap: Wednesday Group’s May ’14 Menu

MAY 2014 MENU for Wednesday’s Swap

Your Choice-

Jenica: Sicilian meatloaf

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Bridget: chicken taco bowls

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North American/European-

Brittany: lamb burgers

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Kirsten: super sloppy joes

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Italian/Mediterranean-

Nicole: prune and olive chicken

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Ashley: chicken pesto pasta

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Asian/Indian

Kendra: Indian buttered chicken

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Kellie: pineapple ginger flank steak

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Southwestern/Latin American:

Erin: tex mex chicken fingers

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Emily: out

Next Swap: Wed. 5/14/14 at 8:30pm

June Menu Categories

Your Choice – Erin and Emily

North American/European – Jenica and Bridget

Italian/Mediterranean – Brittany and Kirsten

Asian/Indian – Ashley and Nicole

Southwestern/Latin American -Kendra and Kellie

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Meal Swap: Wednesday Group’s April ’14 Recipes

Wed. Meal Swap April ’14 Menu

Recipes serve 6 unless otherwise specified.

Choice:

Kirsten – Baked Hot Ham & Swiss Sandwiches

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1/2 cup butter, softened
1/4 c dijon mustard
1/4 c honey mustard
2 tbsp chopped green onions
1/2 tsp poppy seeds
1/4 tsp curry powder
10 rolls (kaiser dinner rolls)
10 slices swiss cheese
20 slices deli honey ham

Prep Day Directions: In a bowl, combine butter, mustards, onions, poppy seeds and curry powder. Spread over cut sides of rolls. Place slices of ham and cheese on each roll. Wrap individually in foil. Bag in freezer ziplocks.

Serve Day Directions: Bake frozen at 350 (leave in foil) for 15-20 minutes or until heated through and cheese is melted.

Brittany – Honey Orange Tilapia

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Recipe to Come….

North American/European:

Nicole – Vodka Shrimp

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1/4 cup butter -gave a
1/2 cup butter
3 cloves garlic, chopped-used garlic paste
1 pounds medium shrimp – peeled and de-veined
1/4 cup vodka -gave
3/4 cup vodka
3 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon chili powder
4 tablespoons chopped fresh cilantro
1 tablespoon used cilantro paste, more optional
1 lime, cut into wedges- gave whole

Prep Day Directions: Add all of ingredients except shrimp in quart bag. Bag vodka in a small bag and other ingredients in another small bag. Butter and lime do not need separate bags.

Serve Day Directions: Melt the butter in a large skillet over medium heat. Add shrimp with garlic and seasonings/lime juice; cook until they start to turn pink, about 3 minutes. Pour in the vodka. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimp on a plate and garnish with cilantro. Serve with lime wedge. Serve over rice or pasta.

Ashley – Brown Sugar Glazed Pork Chops

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Recipe to Come….

Italian/Mediterranean:

Kellie – Chicken Black Bean Artichoke Pesto Pizza

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Knorr dry pasta sauce mix
1 Pillsbury pizza crust (15 X 10)
2 cups of chicken (rotisserie)
1/2 cup black beans
1/3 jar artichoke hearts
8oz Mozz cheese

Prep Day Directions:Shred chicken off bone. Rinse black beans. add chicken and black beans and artichoke hearts to bag. Make pesto sauce and bag once cooled. Label all and freeze.

Serve Day Directions: Thaw. Bake pizza crust according to directions. Spread pesto, then black bean, chicken and artichoke mixture and top with cheese.

Kendra – Calzones

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Pizza Dough
2 cups (8 ounces) shredded mozzarella
4 ounces salami, cut into thin strips
1/2 cup ricotta cheese
1/4 cup minced fresh basil
2 Italian plum tomatoes, chopped
Freshly ground pepper
1 egg, slightly beaten

Prep Day Directions: Thaw calzones the morning of cooking.

Serve Day Directions: Place calzones on greased cookie sheets Brush with egg Bake until golden brown, about 25 minutes. Serve with marinara.

Asian/Indian:

Emily – out

Erin – Thai Vegetables with Shrimp

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Serving Size: 6 (recipe makes 2 meals)

2 (15-ounce) cans coconut milk
1/2 cup chicken broth
2 Tablespoons fish sauce
2 teaspoons red curry paste
1 teaspoon honey
2 bags frozen stir fry vegetables
2 lbs. frozen cooked shrimp (tails-off)
rice (you provide)

Prep Day Directions: Combine coconut milk, broth, fish sauce, curry paste, and honey in a bowl. Mix well. Put into gallon size freezer bag: 1 lb. shrimp, 1 bag veggies, and 2 cups coconut curry sauce.

Serve Day Directions: Heat on stovetop over medium heat until desired temperature. Serve over rice

Southwestern/Latin American:

Bridget – Zanzibar Chicken

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1 cup onions
1T garlic
4 chicken breasts
1t ginger
1/2t cumin
1/2t tarragon
1 can coconut milk
1 can tomato paste
1T lemon juice
Salt and pepper

Prep Day: Sauté onions add all other ingredients and freeze.

Serving Day: Thaw Bake 350 for 30 mins or until chicken is cooked. Add cilantro and serve.

Jenica – Chicken Avocado Burgers

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Serves 4

1 pound ground chicken
1 large ripe avocado – cut into chunks ½ cup panko crumbs or other bread crumbs
1 chopped clove of garlic
salt and pepper to taste

Prep Day Directions: Toss the chunks of avocado, breading and garlic together. Blend mixture into ground chicken being careful not to mush the avocado. Form into 4-5 patties and grill until done (temp of 165).

Serve Day Directions: thaw, flatten and enjoy!

Meal Swap: April ’14 Menu for Friday’s Group

April ’14 Menu for Friday’s Group

SEAFOOD/FISH

Lindsay – Bacon Wrapped Salmon

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PORK
Kari – Boneless Ribs Country Style

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Gretchen Pineapple Pork Chops

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BEEF
Meghan – Wasabied Steak

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Vanessa – Hobo Dinners

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NOTES: Lindsay’s recipe vote will come after she gets back from vacation.

Our next swap is 4/18 at 11:30am in the church gym. There are 5 of us swapping.

Please submit April’s recipes to the blog and email me your two May recipe titles with description or ingredient list for the vote on Monday 4/14.

May Swap Categories
Seafood/Fish – Gretchen
Meatless or Your Choice – Kari
Beef – Vanessa
Poultry – Meghan
Pork – Lindsay

We will break for June – August.

Meal Swap: Friday’s March 2014 Recipes

Friday’s March ’14 Menu and Recipes

It’s the month of soup and sandwich!

Vanessa – Crockpot Alabama Chicken Sandwich with White BBQ Sauce

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2½ to 3 lbs. bone in chicken pieces or 2-3 lbs. boneless chicken pieces
1 (14.5 oz.) can low sodium chicken broth
1 Tbsp. liquid smoke
1 tsp. seasoned salt
6 soft burger rolls, toasted

White Sauce
¾ cups mayonnaise
3 Tbsps. apple cider vinegar
1½ Tbsps. sugar
1 Tbsp. jarred horseradish (use less if desired)
1 Tbsp. water
1 tsp. lemon juice
½ tsp. black pepper
¼ tsp. each cayenne, salt

Prep Day: Pour in chicken broth and liquid smoke into quart size bag. Put seasoned salt in snack size bag. In a medium bowl, whisk together sauce ingredients and put in a small freezable bowl. Place chicken in a gallon freezer bag. Put all of the above in a 2 gallon freezer bag along with buns and freeze.

Serve Day: Thaw. Remove skin on chicken. Place the chicken breasts in a slow cooker. Pour in chicken broth and liquid smoke. Cover and cook on low 5 hours.

Remove the chicken after 5 hours and place on a cutting board. Pull off the skin and remove the bones, then shred the meat (the meat literally falls off the bones). Sprinkle the seasoned salt over the meat and mix it in using your hands. Immediately place the chicken in bowl and cover to keep warm.

Toast buns.

Pour half the white sauce on the chicken and toss. Put the chicken on toasted rolls and top with more white sauce. Top with pickles and devour!

Meghan – crockpot potato soup

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3 cups Chix Broth
2lbs Frozen potatoes (cubed or shredded)
1 1/2 tsp salt
3/4 tsp pepper
3 cups Milk
3 cups Cheese
water as needed
bacon

Prep Day Directions: Put potatoes, broth, seasonings in gallon bag. put bacon in bag put cheese in bag. Freeze.

Serve Day Directions: No need to thaw put potato mixture in crock pot on low for 4hrs or till potatoes are soft. Mash potatoes add milk and cheese, blend to desired consistency cook on high till cheese melts serve topped with bacon (or mix in during slow cook phase) *add more liquid to achieve desired consistency (stock, water, milk)

Beef:

Gretchen – pot roast

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1 bag baby carrots
1 cup chopped celery
1 cup chopped onion
6 cloves garlic, whole
2 cans cream soup
1 pack brown gravy mix
1 – 4lb. pot roast

Prep Day Directions: Combine mushroom soup and brown gravy mix in gallon size freezer bag Add pot roast to bag, then add the rest of the ingredients.

Serve Day Directions: Defrost meal overnight. Cook in crock pot for 8-10 hours on low OR in a dutch oven for 3-4 hours at 350 Degrees. If you cook it in the dutch oven, be sure to check it about 2/3 of the way through to make sure there is enough liquid.

Kari – Sloppy Joes

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1 lb ground beef
1/4 c. chopped onion
1 clove garlic
1/4 tsp. salt
pinch of pepper
16 oz. tomato sauce
1 T. brown sugar
2 tsp. prepared mustard
2 T. ketchup
6 small hamburger buns

Prep Day Directions: Chop onion. Press garlic. Brown beef, onion and garlic in skillet. Drain meat. Return to skillet and stir in remaining ingredients. Cool completely and put into freezer bags. Squeeze air out of bags and freeze.

Add’l Prep Day Directions: My mom used to add tomato soup, and tomato paste with the tomato sauce along with the ketchup. I think that’s a bit too much for my taste, and adapted it differently. Other options for this recipe: Use American cheese and pita pockets. Cut pita pockets in half and place meat in them with the cheese. My kids loved the change up! You could freeze the pita’s and cheese slices together with the meat sauce. Although, this method is not any less messy.

Serve Day Directions: Defrost beef mixture in refrigerator overnight. Heat through in microwave for 4-5 minutes. *I sometimes will purchase refrigerator biscuits and “smoosh” them into greased muffin tins. Then scoop the meat mixture on top of the biscuts and sprinkle my favorite shredded cheese over the top. My kids love eating the meat-muffins for dinner – and sometimes it’s less messy than the bun option. Just follow the directions for the biscuts for cooking.

Poultry:

Lindsay – Chicken Chili

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Recipe to Come…

Pork:

Jessica – Cuban pork sandwiches

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Crock Pot Cuban Pork Sandwiches

1 onion, sliced
2 1/2 to 3lbs of Boneless Pork Shoulder Blade (butt) or sirloin roast
1 tbsp packed brown sugar
2 tsp dry minced (granulated) garlic
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
Juice of 1 lime
1/4 cup water

Prep Day: place pork roast in gallon bag with sliced onions. In a small bowl, whisk together brown sugar, garlic, cumin, salt and pepper. Sprinkle over pork.Pour lime juice around the pork. Close and freeze.

Serve Day: Arrange onion slices on the bottom of your Crock-Pot. Place pork on top of onions. Pour lime/seasoning juice juice from freezer bag and water around the pork. Cover and cook on low for 8 to 10 hours, until pork is tender.

Transfer pork to a plate and shred with forks and return to Crock Pot. Pour liquid into a deep bowl, skim fat from the liquid. Measure out 1 cup and pour over pork in the Crock Pot. Cover and cook on high for 30 minutes or until pork is heated through. Turn to warm for serving. To serve, spread mayo on each bun and top with pork.

Meal Swap: Wed.’s April ’14 Menu

Wed. Meal Swap April ’14 Menu

Choice:

Kirsten – Baked Hot Ham & Swiss Sandwiches

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Brittany – Honey Orange Tilapia

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North American/European:

Nicole – Vodka Shrimp

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Ashley – Brown Sugar Glazed Pork Chops

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Italian/Mediterranean:

Kellie – Chicken Black Bean Artichoke Pesto Pizza

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Kendra – Calzones

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Asian/Indian:

Emily – out

Erin – Thai Vegetables with Shrimp

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Southwestern/Latin American:

Bridget – Zanzibar Chicken

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Jenica – Chicken Avocado Burgers

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Next Swap: Wed. 4/9/14 at 8:30pm

MAY 2014 MENU Categories

Your Choice – Jenica and Bridget
North American/European – Brittany and Kirsten
Italian/Mediterranean – Nicole and Ashley
Asian/Indian – Kendra and Kellie
Southwestern/Latin American – Erin and Emily;