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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.

December 2009 Recipes

Click on the "comments" link below so you can "collapse comments" on the next page to see the list of recipes more quickly.

4 comments:

Pizza Dunkers said...

Pizza Dunkers

Ingredients:
1 loaf frozen bread dough
8 oz pkg Pepperoni, chopped in food processor
5 oz pkg Canadian bacon, chopped in food processor
2 cups grated part-skim mozzarella cheese
1/2 tsp Italian herb seasoning, or to taste
2 cups Pizza 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 approximately 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!

January 15, 2010 at 3:03 AM
Thai Pesto Chicken said...

Thai Pesto Chicken

1 cup fresh cilantro
1 cup fresh basil
2 T. garlic
2 T. minced ginger
1/2 cup vegetable oil
2 tsp. salt
1 T. sugar
2 T. fresh lime juice
2 T. Thai Chili Sauce
3 Chicken Breasts, sliced and cooked
Angel Hair Pasta

Cooking Day:
Slice and cook chicken in a Tbsp. of olive oil till no longer pink. Cool
chicken. In a blender or food processor, purée the cilantro, basil, garlic, ginger, Thai chili
sauce, vegetable oil, salt, sugar and lime juice. Scrape down the sides and process until
smooth. Pour in freezer bag and add chicken. Freeze.

Serving Day:
Thaw chicken mixture.
Reheat chicken mixture.
Cook pasta according to package directions.
Immediately place the warm noodles in a serving bowl and toss with the chicken pesto
mixture.

January 15, 2010 at 3:04 AM
Taco Pasta Shells said...

TACO PASTA SHELLS

18 uncooked jumbo pasta shells
1 1/2 pounds lean ground beef
½ cup taco sauce
3 ounces cream cheese, cubed
2 teaspoons chili powder
3/4 cup shredded Mexican cheese blend, divided
8 oz tomato sauce

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend.

Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Carefully place arrange flat in freezer bag. Include a snack-size baggie of ½ cup shredded cheese. Also include a can of tomato sauce on swap day (or put 1 cup of sauce in another baggie).

Taco Pasta Shells Serving day instructions:
Thaw completely. Arrange shells in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon tomato sauce over the top. Top with shredded cheese. Cover pan with foil and bake at 350 degrees for 25-30 minutes or until heated through and cheese is melted. Sprinkle with tortilla chips if desired.

January 15, 2010 at 3:05 AM
Wild Rice Soup said...

Wild Rice Soup
Lee Strand - revised

1-1/2 sticks butter (3/4 cup)
1/2 medium yellow onion, diced small
2 carrots, diced small
3 ribs celery, diced small (1 1/2 cups)
1 clove garlic, minced
1/2 cup flour
1 tsp. dry thyme leaves
1 tsp black pepper
1 1/2 tsp salt
4 cups chicken stock
1 pint Half and Half
1/3# wild rice mix (approximately 4 cups prepared)
6 oz diced ham

Make wild rice according to package directions.

Saute vegetables, thyme, salt and pepper in butter on medium heat.
Add flour and cook on low. Heat 2 minutes.

Add chicken stock and simmer. Add Half and Half, wild rice and diced ham. Simmer.

February 23, 2010 at 11:34 PM

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