Supper Swap: Future Recipes to Consider

Future Recipes to Consider

Please post any recipes you'd like considered. Feel free to post links to recipes as well.

13 comments:

The Witness said...: Cheesy Chicken Casserole II

Ingredients
4 cups Chicken cooked and cubed
2 cans Cream of mushroom soup
2 1/2 cups Chicken broth
1 medium Green pepper chopped
1 medium Onion chopped
3 Celery ribs chopped
2 tablespoons Dried parsley
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 pound American cheese cubed
12 oz Spaghetti cooked and drained
1 can (2 1/4) Sliced ripe olives drained

COOKING DAY:
Combine first nine ingredients in large kettle. Bring to boil. Reduce heat. Cover and simmer 15-20 minutes. Stir cheese until melted. Add spaghetti and olives. Freeze in gallon freezer bag.

TO SERVE: Thaw overnight in fridge. Spread mixture in greased 9x13" pan. Bake at 325F for 40 minutes covered. Uncover and bake 10 minutes longer.; October 15, 2008 at 9:54 PM
Anonymous said...: Crowd Pleasing Nachos (Serves 6) ( My boys loved these... Great for the quick afterschool snack too!! )
Source:kraftfoods.com
1 lb. lean ground beef 1/2 cup Chunky Salsa, divided
1 pkg. (1-1/4 oz.) Taco Seasoning Mix 13 oz. Tortilla Chips bag
2 cups Mexican Style Shredded Cheese, divided
You Will Need To Buy:
1 cup fresh chopped tomatoes, divided Sour Cream
Salsa Shredded Lettuce
Guacamole
Cooking Day: Brown meat in skillet. Stir in 1/2 cup of the salsa and the seasoning mix.
Freeze meat mixture in in a quart size baggie and cheese in a sandwich size baggie. Bag
up tortilla chips.
Serving Day: Preheat oven to 400°F. Chop tomatoes. Place ½ of the tortilla chips in
bottom of the 13x9 inch baking dish. Cover the first layer with half of the meat mixture,
½ of tomatoes and ½ of cheese. Repeat again, so you have two layers. Bake 10 min. or
until cheese is melted. Top with the lettuce, guacamole, sour cream and salsa.; November 15, 2008 at 11:03 AM
Anonymous said...: Spicy Basil Chicken Fried Rice

16 oz boneless chicken breast chopped into bite size pieces
1 sliced red pepper
1 sliced green pepper
15 fresh basil leaves
1/4 cup sliced onions
4 sliced pieces of cucumber
2 eggs (may use eggbeater substitute)
1 tablespoon of Chili Paste with Soya Bean Oil
2 lime wedges
2 cups of cooked jasmine rice
2 oz of oil
2 oz CurrySimple Thai Stir-Fry Sauce (I buy this online sometimes but you can use another brand of Thai Stir Fry Sauce-- from RWF or Hyvee etc..)

Directions
Heat pan to medium-high heat
Add oil and start cooking the eggs in the pan
Add chicken and stir-fry until about 70% cooked
Add red peppers, green peppers, basil leaves, onions and continue to stir-fry for about 1 minute
Stir ingredients together then add the cooked rice and top with the CurrySimple Thai Stir-Fry Sauce.
Mix together in the pan with a spoon and add the chilli paste with soya bean oil.
(optional- i leave these out for freezer meals and can be added at the table) spice it up with a few dehydrated chillis or a dash of the ground hot chillis

Freeze in ziploc bag. When ready to serve it best to slowly "steam"/ cook it back to life. Rice won't get mushy that way.

Serve on a plate with a lime and the cucumber slices as a garnish.

** Watch for more asaian recipes.. apparently I am on an Asian Kick**...hehehe Must be missing my mom's cooking.; February 5, 2009 at 1:14 PM
Anonymous said...: Asian Meatballs w/ Sweet & Sour Sauce Serves 4-6
Meatballs - Marinade -
1 lb lean hamburger
2 teaspoons water
1/4 cup fine breadcrumbs
2 teaspoons Hoisin sauce
1/4 cup chopped green onions
1 teaspoon sesame oil (oriental section)
3 teaspoons chopped coriander
2 teaspoons Hoisin sauce (oriental section)
2 teaspoons minced garlic
1 1/2 teaspoons minced gingerroot
1 egg
Sweet & Sour Sauce -
1/3 cup rice vinegar
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water
Cooking Day Directions:
To make meatballs: In a bowl combine beef, bread crumbs, green onions, coriander,
Hoisin sauce, garlic, ginger and egg. Mix well. Using an ice cream scoop, form 18-20
meatballs. To make marinade: in a small bowl mix together water, Hoisin sauce, and
sesame oil. Place meatballs in a freezer bag, add marinade to bag, gently massage then
freeze.
Sweet & Sour Sauce Preparation: Mix the vinegar, brown sugar, ketchup, and soy
sauce together and bring to a boil in a small pot. Mix together the cornstarch and water,
add to the other ingredients and stir to thicken.

Serving Day Directions: Thaw meatballs and discard marinade. Bake meatballs in 350°F
oven for 15-20 minutes or until evenly lightly brown. Toss with thinned Sweet & Sour
Sauce and serve warm. OR place meatballs in a greased Crockpot with Sweet & Sour
Sauce. Cook on LOW for 2 to 4 hours or until cooked through.
Serve with: Rice & Asian veggies, Oriental Ramen Cole Slaw and condiments of
choice.

** Other of our favorites-- can put this on thin spaghetti or soba noodles too!**; February 17, 2009 at 3:00 PM
Anonymous said...: Tex Mex Sautéed Shrimp
2 T lemon juice
2 T margarita mix
1 T lime juice
2 T diced green chilies
1 T oil
1 T red taco sauce
1/2 tsp salt
add to taste Mrs. Dash southwest seasonings
1 pound peeled and cooked shrimp
Cooking Day Directions: Combine lemon and lime juices, margarita mix, taco
sauce, oil, diced chilies, salt, seasoning and shrimp. Toss. Cover and freeze.
Serving Day Directions: Place shrimp in tin foil boat with some butter. Cover with more
tin foil and steam grill 6-10 minutes. If grilling on skewers cook about 2-3 minutes a side.
Serve up with some rice and veggies!; February 17, 2009 at 3:01 PM
Anonymous said...: I will post a curry chicken rice recipe and a chicken in peanut sauce. Just some different options to try!; February 17, 2009 at 3:06 PM
Chicken and Veggie Packets said...: Chicken & Veggie Packets
Adapted from Once-A-Month-Cooking

Ingredients:
1 ½ cups cooked, chopped chicken
Salt or seasoning to taste
½ - ¾ cup frozen mixed vegetables
½ cup crushed, seasoned crouton crumbs
4 ounces cream cheese, softened
2 packages refrigerated crescent rolls
¼ cup melted butter
2-3 tbsp. milk
1 tbsp. green onion, green part only, chopped fine

Cooking Day Instructions:
Mix chicken, veggies, cream cheese, chives, milk, and salt in
a medium bowl (mixing with hands works well) to make filling and store in large freezer
bag. Put crouton crumbs in another small zip lock bag, attach it to the bag of chicken
filling. Label and freeze. Keep rolls refrigerated until ready to use.

Serving Day Instructions:
Thaw chicken mixture. Unroll crescent rolls. Each tube will
contain 4 rectangles of dough with a diagonal perforation so that the rectangle halves will
not separate. Place about ¼ cup of chicken mixture in the center of each rectangle. Fold
dough over the filling and pinch the edges to seal tightly. Brush on butter or dip each
packet in melted butter and coat with crouton crumbs. Place packets on a baking sheet.

Bake in a preheated 350° oven for 20 minutes or until golden brown. Packets are good hot or cold. Makes 8 packets.

Serving suggestion: a big bowl of fresh fruit; May 26, 2009 at 3:40 PM
Jesse said...: Grilled Martini Flank Steak

Flank steak is marinated in gin, vermouth, marjoram, basil and garlic and
garnished with olives. This dish will make you happy whether you like your
martini shaken or stirred.

*Beef Flank Steak, Green Olives, Gin, Dry Vermouth, Garlic, Canola Oil, Basil, Marjoram, Kosher Salt*

GRILL: Preheat grill on medium-high. Grill steak for 6-8
minutes per side or until internal temperature reaches 145°F.
Remove steak from the grill and let rest 5 minutes. BROIL:
Preheat broiler on high heat. Place flank steak on a broiler
pan and broil, about 4 inches from heat, 8-10 minutes per
side for medium-rare, or until internal temperature reaches
145°F. Let stand 5 minutes TO SERVE: Slice steak thinly
across the grain and top with olives.; June 4, 2009 at 4:01 PM
Unknown said...: Company's Coming Sandwiches
2 loaves French bread
deli turkey, ham and roast beef
1/2 tsp. oregano
1/2 c. margarine or butter
1/2 tsp. garlic powder
1 tsp. paprika
8 oz. cream cheese
1/2 c. Parmesan cheese
Swiss cheese, sliced

Cooking Day:
Cream together cream cheese, butter, Parmesan cheese, paprika, oregano and garlic powder. Spread creamy mixture on one side of French bread sliced lengthwise. Layer with deli style ham, turkey, and roast beef along with slices of Swiss cheese. Wrap in foil
and freeze.

Serving Day:
Thaw and bake at 400 for 20-25 minutes. Slice into serving size pieces.; October 21, 2009 at 4:49 PM
Unknown said...: Beef Noodle Supreme
1 1/2 pounds ground turkey (93/7 preferred)
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons sugar
3 (8 oz.) cans tomato sauce
8 oz. pkg. cream cheese
6 green onions, including green part, chopped
2 cups sour cream
12 oz. pkg. Noodles
2 cups cheddar cheese, grated

Cooking Day:
In a skillet, brown meat in margarine. Add garlic, salt, sugar and tomato sauce; simmer about 10 minutes. Soften and blend thoroughly cream cheese and sour cream. Add onions and set aside. Boil noodles until tender; drain. In baking dishes, layer noodles, cream cheese mixture, and meat sauce. Repeat layers. Sprinkle cheese on top. Freeze unbaked.

Serving Day:
Thaw and then bake uncovered at 350 for 30 minutes.; October 21, 2009 at 4:52 PM
Unknown said...: Another yummy favorite:

Chicken Pad Thai
Mix together:
2-3 cups julienne chicken
1 Tbsp garlic
1 Tbsp red chili flakes
Sauce:
¼ cup fish sauce
¼ cup soy sauce
¼ cup brown sugar
1-2 Tbsp lime juice
Other:
½ cup chopped unsalted peanuts
8 oz. pkg. of wide rice stick noodles, fresh or boxed

You will provide fresh:
½ cup cilantro ½ cup bean sprouts

Cooking Day:
Place chicken, garlic and chili flakes in a gallon zip lock back. Seal and freeze. Place sauce in an 8-ounce container with lid – do not freeze. Place peanuts in small baggie. Sealand freeze. If using fresh pad Thai noodles, place in baggie, seal and freeze. Cilantro and bean sprouts should be bought fresh.

Serving Day:
Thaw chicken mixture and noodles, if frozen, in refrigerator over-night. Cover rice noodles with hot water in a large bowl and soak until softened but not fully tender, about 15 minutes. Watch to avoid over-cooking. Drain noodles. Add 4 tablespoons oil in an
extra large skillet over high heat. Add chicken and cook 4-6 minutes or until lightly
browned. In a small bowl add ¾ cup warm water to the sauce and stir to combine. Add the sauce and cooked rice noodles to the chicken and cook until the noodles are coated with sauce, about 3 minutes. Scatter bean sprouts and cilantro over noodles and continue
to cook, tossing constantly until noodles are tender, about 2- 3 minutes. Sprinkle with chopped peanuts, more bean sprouts and cilantro. Serve immediately; October 21, 2009 at 4:54 PM
Unknown said...: Garlic Herb Slider Burgers
makes 20 mini burgers
2 lbs. lean ground beef
1 envelope Lipton savory herb with garlic soup mix
1/2 teaspoon pepper
2 tablespoons water
1/3 cup breadcrumbs
1(8 ounce) package cream cheese, softened
1/4 cup green onions, chopped
24 small square dinner roll

Cooking Day Directions: Preheat oven to 400°F. Hamburgers: Mix first 6 ingredients
and press into an un greased 10 by 15 inch jelly roll pan. Prick with a fork. Bake for 10
minutes. Drain off juices (if there's a lot of excess). Cool. Cut into 24 squares. Place
squares on dinner rolls.

To Freeze: Plastic wrap & put into a Ziploc bag or just vacuum seal quantity desired.

Serving Day Directions: To reheat place sandwiches on a microwave-safe plate and cover with a paper towel. Heat on high for 30 seconds per sandwich if frozen, 15 to 20 seconds per sandwich if refrigerated.; October 21, 2009 at 6:18 PM
Unknown said...: THESE ARE YUM!!
Fish Tacos with Freezer Coleslaw Serves 6
Taken from “The Everything Meals for a Month Cookbook” & the Cooking Among Friends forums

Fish Tacos:
12.3 oz. or 22 crunchy breaded fish sticks
1 teaspoons chili powder
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
12 tortillas

Coleslaw:
1/2 bag of tri-colored coleslaw mix
1/2 red bell pepper, chopped
1 red onion, finely chopped
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 cup apple cider vinegar
1/2 cup water

You’ll Buy On Your Own:
1 jar of salsa

Cooking Day: Remove fish sticks from package. Combine chili powder, paprika, and
cayenne pepper on a shallow plate and toss fish sticks in this mixture. Place fish sticks in a freezer bag.
For freezer coleslaw, toss cabbage, red pepper, and onion in a large bowl and set aside. In
medium saucepan, combine sugar, salt, celery, salt, vinegar, and water and bring to a boil.
Boil vigorously for 3 minutes, then cool completely in fridge. Pour liquid over vegetables
and place in rigid container. Attach to fish sticks along with taco shells, label and freeze.
Reserve salsa in pantry.

To Serve: Thaw freezer coleslaw overnight in fridge. Keep fish sticks and taco shells in freezer. Preheat oven to 400 degrees. Place frozen sticks on baking sheet and bake for 10-15 minutes, until thoroughly heated. Add frozen taco shells to baking sheet for last 4-5
minutes of baking time. Serve slaw and fish sticks in taco shells long with salsa.; October 21, 2009 at 6:21 PM

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Future Recipes to Consider

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