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Welcome to Our Supper Swap

~ A Frozen Meals Co-op ~

The Idea: Each member cooks just one recipe, but prepares it for every person in the group. Then the group gets together and each member receives one meal from every other member.

Recipes for our Favorite Swapped Meals

We are getting a ton of recipes out here. Time to start breaking them down a bit. Here are some of our most favorite meals.

8 comments:

Anonymous said...

Beef Chimichangas
Marlo Zosel

Ingredients
1 teaspoon Salt
1 1/2 pounds Ground beef
2 Cloves garlic crushed
1 teaspoon Ground cumin
1 teaspoon Oregano crushed
1/2 cup Green chilies chopped
1/2 cup Taco sauce
1/2 cup Sour cream
1/4 cup Cider vinegar
1 cup Butter melted
9 (7 inch) Flour tortillas

COOKING DAY:
Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat looses pinkness. Stir in remaining ingredients. Remove from heat and cool. Freeze mixture in bags.

SERVING DAY:
Melt butter in skillet. Dip both sides of 1 tortilla into butter and drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in an ungreased baking dish. Repeat with all tortillas.

Preheat oven 500°. Bake until crispy, watching carefully, about 10-15 min. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes and sour cream.

February 23, 2009 at 2:02 PM
Anonymous said...

Baked Chicken Dijon

6 Chicken breasts, boneless and skinless (2 1/2 pounds of chicken)
2 T. Dijon mustard
1/2 cup Butter
1 Garlic clove, minced
2 T. Fresh parsley, minced
1/3 cup Parmesan cheese, shredded
1 1/2 cups Panko* breadcrumbs (see note below for other options)

Assembly and Baking Directions:
Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, parmesan cheese and bread crumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter-coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze.

Serving Day Directions:
To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise).

*Panko bread crumbs are found by the breadcrumbs and stuffing at Woodman’s in LaCrosse. Panko breadcrumbs are coarser than regular American-style breadcrumbs and give a really good crunch. If Panko breadcrumbs are not available, you can substitute with plain packaged stuffing bread. Crush these hard bread cubes by placing them in a heavy freezer bag, sealing it up and rolling it with a rolling pin until coarse crumbs are formed. If you don't want to go to all of that trouble, you can substitute with plain breadcrumbs, but you will have a softer coating.

February 23, 2009 at 2:06 PM
Anonymous said...

Pizza Burgers
(these are approximate amounts!)

9 English Muffins
1 stick butter, softened
Cheez Whiz or American Cheese
1 1/4 pounds ground beef
1 tsp. garlic salt
1 Tbsp. dry minced onion
1 cup pizza sauce (Contadina or other)
1 1/2 cups Mozzarella cheese, shredded

Brown 18 English Muffin halves under broiler. Then butter them. Next top with a slice of America Cheese or spread with Cheez Whiz.

Filling: (prepare while browning muffins)
Brown ground beef with onion and garlic salt. Add the pizza sauce. Put filling on muffins after the cheese. Next, top with shredded mozzarella. Put under broiler until cheese melts. Serve immediately or flash freeze and then package in freezer bags. You don’t need to double bag these.

Serving Instructions:
DO NOT THAW. Put on cookie sheet in oven at 400F for 15-25 minutes. It’s great to keep these in the freezer at all times—for those times you don’t have time to prepare dinner. Freezer to oven is great.

February 23, 2009 at 2:11 PM
Anonymous said...

Oriental Sesame Chicken Strips
30 Day Gourmet Revised

Ingredients:
3/4 cup Honey
1/3 cup Orange juice
3 T. Soy sauce
2 envelopes Good Seasons Oriental Sesame Dressing Mix
2-1/2 lbs.Boneless, skinless, chicken breast; cut in strips

Assembly Directions:
Mix honey, juice, soy sauce and salad dressing mix in large bowl until well blended.

Freezing Directions:
Place the chicken strips in a freezer bag. Pour marinade over chicken in bag. Seal. Place inside another freezer bag so that the chicken is double-bagged. Include a slip of paper with the “Serving Directions”. Freeze flat.

Serving Directions:
Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat, or grill over medium coals 8-10 minutes or until cooked through, turning frequently. You can also cook the chicken in a non-stick skillet on the stovetop.

Comments:
You may have to go to Woodman’s in Onalaska to get the seasoning mix.

February 23, 2009 at 11:01 PM
Anonymous said...

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.

February 23, 2009 at 11:18 PM
Anonymous said...

Pizza Dunkers

Ingredients:
1 loaf frozen bread dough (or your own 1 pound bread dough recipe)
8 oz pkg Pepperoni, diced
5 oz pkg Canadian bacon, diced
2 cups grated part-skim mozzarella cheese
1/2 tsp Italian herb seasoning, or to taste
2 cups Pizza Sauce or Pasta Sauce

Directions:
1.Thaw or prepare dough. Roll into a 14×24 inch rectangle about 1/4 inch thick.
3. Stir pepperoni, Canadian bacon, cheese, onions, herbs together in bowl.
4. Spread mixture onto dough rectangle, pressing a bit to secure meat.
5. Like a jellyroll, roll dough beginning at the long side.
6. Use plain dental floss to cut roll into 24 - 1 inch slices.
5. Lay slices on greased cookie sheets or parchment paper and flash freeze.
6. Place 24 frozen dunkers in gallon freezer bag, separating layers with waxed paper or parchment paper.
7. Fill quart bags with 2 cups sauce and include in each bag (or include a can of pizza sauce on swap day).

Pizza Dunkers Serving Instructions:
Place frozen dunkers on baking stone (or cookie sheet) about an inch apart. Defrost in fridge. Before baking, let sit in a warm location for 10 minutes. Bake at 400 for 15-20 minutes or until golden brown. Serve with warm pasta sauce.

Dunk and enjoy!

February 24, 2009 at 8:35 AM
Anonymous said...

Ritz Chicken
Submitted by Jessica Bethke

2 1/2 pounds chicken, cooked and cubed (4+ cups)
1 c. Sour Cream
1 can Cream of Chicken Soup
1 tube Ritz Crackers, crushed
1/4 cup Butter, melted
1 T. Poppy Seeds

Cooking Day:
Mix chicken, sour cream and soup together. Then in another bowl mix Ritz, butter and poppy seeds together. Freeze Chicken mixture in one freezer bag and Ritz mixture in another.

Serving Day:
Pour chicken mixture into a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes.

3/25/09: Note that this recipe originally called for a stick of butter, but due to requests from swappers, the butter will be reduced to half for future swaps.

March 25, 2009 at 7:26 PM
Anonymous said...

Italian Hot Beef

For each supper swap meal, use 1 recipe with 2 pounds of chuck roast.

For every 2 pounds of chuck roast (or chuck tender roast) mix together:

12 oz beef broth
1 Tblsp ketchup
1/4 tsp Worchester sauce
1/4 tsp Kitchen Bouquet
4 drops Hot sauce

Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with
above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork and
return to juice.

Freeze cooled beef filling and the juice in Quart-sized freezer bags. Include buns the day of the swap.

Italian Hot Beef Serving Instructions:
Thaw and heat beef filling. Serve on buns with barbecue sauce or other sauce if desired.

Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. I did 2 roasts in 1 big crock-pot.

March 26, 2009 at 1:07 PM

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