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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.

January 2010 Recipes

Click on the "comments" link below then click on "collapse comments" on the next page to see a listing of the recipe names.

8 comments:

Beef Tortellini Soup said...

Beef Tortellini Soup
Carrie Bissen

1 lb browned ground beef
7 C Beef Broth
2 14oz cans diced tomatoes
3/4 C picante sauce
3/4 C thinly sliced carrots
3/4 C diced celery
3/4 C onion
1 t dried basil
1 T sugar
1/4 t pepper
1 1/2 t season salt
4 bay leaves

1 bag dried cheese filled tortellini

Mix together all but the tortellini and bring to a boil. Reduce heat and simmer 30 minutes, REMOVE BAY LEAVES, Cool and then freeze.

Thaw and bring to a simmer, add tortellini cook for about 20 minutes until tortellini is tender. Serve sprinkled with parmesan cheese.

December 30, 2009 at 6:25 PM
BBQ Chicken Bites said...

BBQ Chicken Bites

Makes 48 bites:

Ingredients:
1/2 cup orange marmalade
1/2 cup ketchup
2 Tbsp white vinegar
1 Tbsp minced garlic
2 teaspoons Montreal chicken seasoning
1/4 teaspoon Chinese 5 spice powder (found in Asian section of the grocery store)
3 pounds boneless, skinless chicken breasts cut in bite sized pieces (approximately 48)

Assembly Directions:
In medium saucepan, combine marmalade, ketchup, vinegar, minced garlic, Montreal seasoning and Chinese spice powder. Simmer over medium-high heat 15 minutes until thickened. Cool.

Freezing Directions:
Divide chicken into labeled freezer bags (quart size for snacks, gallon size for dinner entrée). Pour cooled sauce over chicken. Seal and freeze.

Serving Directions:
Thaw. Preheat oven to 400. Pour chicken and sauce onto foil lined shallow pan. Bake for 15 minutes. Turn bites and spoon sauce over bites. Bake another 10 minutes. Turn broiler to 425. Bake 5 minutes under broiler or until browned. (These can also be cooked in a skillet on the stovetop, turning several times and basting.)

December 30, 2009 at 6:33 PM
Lasagna Subs said...
This comment has been removed by a blog administrator.
December 30, 2009 at 6:41 PM
Wedding Soup said...

Wedding Soup

Ingredients:
96 ounces Chicken broth
2 cups Shredded carrots (about 4 carrots)
3 Celery stalks, sliced
2 pounds Ground beef
2 Eggs
1 slice White bread
2 Tablespoons Milk
1/4 cup Grated Romano cheese
1 teaspoon Dried basil
1 teaspoon Dried parsley
1 teaspoon Salt
1/4 teaspoon pepper
8 ounces Acini de pepe

Assembly Directions:
In a 5 qt. slow cooker, add chicken broth, shredded carrots, and celery. Stir. In a large bowl, mix eggs, white bread, milk, Romano, basil, parsley, salt and pepper together to make a uniform mixture. Add ground beef and mix just until combined. Form into small meatballs (1" or less) and place into slow cooker carefully so they don't lump together. Place lid on slow cooker and cook on low for 8-10 hours or on high 3-4 hours. Remove lid and add acini de pepe (if you can't find that, orzo or other small, rice size pasta may be substituted) and cook on high for 20 more minutes.

Freezing Directions:
Place soup in a freezer bag or freezer container. Seal, label and freeze.

Serving Directions:
Thaw and reheat on stove.

December 30, 2009 at 6:46 PM
Classic Chicken Pot Pie said...

Classic Chicken Pot Pie

1 (15-oz) pkg. Pillsbury Refrigerated Pie Crusts
1/3 cup butter
1/3 cup chopped onion
½ cup flour
½ tsp salt
¼ tsp pepper
1 ½ cups chicken broth
2/3 cup milk
3 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables without lima beans, thawed

Melt butter in a saucepan. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Add chicken and mixed veggies; mix well. Remove from heat. Cool.

Put chicken mixture in a freezer bag. Seal, label and freeze flat. Bundle with pie crusts and freeze.

Serving Day instructions.
Thaw chicken mixture and pie crusts. Heat oven to 425. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.

Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.

Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

December 30, 2009 at 6:50 PM
Tater Tot Hot Dish said...

Tater Tot Hot Dish
From Trinity Lutheran Church Cookbook

1-½ 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.

December 30, 2009 at 6:51 PM
15-minute Beef Stroganoff said...

15-minute Beef Stroganoff

1 pound beef roast
1 packet onion soup mix
2/3 cup water
1 cup sour cream
2 Tbsp flour
8 oz fresh sliced mushrooms
8 oz egg noodles
**Half and Half &/or other liquid** stay tuned

Cook beef roast using your preferred method (crock pot or oven). Then cut into small pieces.

Sauté mushrooms. Add meat. Combine soup mix and water. Add to meat. Bring to a boil. Stir flour into the sour cream and add just until heated through. Can be frozen and reheated. The sauce may separate but will mix back together with vigorous stirring.

Serve over noodles.

December 30, 2009 at 6:59 PM
Lasagna Subs said...

Lasagna Subs
Makes: Six 6” subs

Ingredients:
1 pound Lean ground beef
6 Steak sub buns (about 6" long and come precut) - Aldi calls them Hoagie Buns
1 cup Spaghetti sauce
1 teaspoon Garlic powder
1/2 teaspoon Garlic salt
1 teaspoon Italian seasoning
4 ounces Ricotta cheese
1/4 cup Grated parmesan cheese
1/2 cup Shredded cheddar cheese
1/2 cup Shredded mozzarella cheese
Foil (75 sq foot roll for 8 meals)

Assembly Directions:
Brown ground beef. Meanwhile, open the rolls and hollow out the insides. Since the bottom of the roll is thin, you won’t be able to remove much. But the top is thicker, and you should be able to remove quite a bit. By hollowing it out, you’re making a cavity to hold the filling, so it won’t run out all over the place. Use the small pieces of bread you’ve removed to make bread crumbs, or discard. Set the shells aside. In a medium bowl, mix together the spaghetti sauce, garlic powder and Italian seasoning. When the ground beef is cooked, drain any fat, and add the beef to the spaghetti sauce mixture. Stir to mix. In a separate bowl, mix together the Ricotta, Parmesan, cheddar and mozzarella cheeses. Mix well.

For each sub, you’re going to put the filling in the top of the bun. Put about 1/3 C. of the meat mixture in the top of the bun, and spread it around. If you have some leftover, divide it between the buns. Put about 1/4 C. of the cheese mixture in each bun, on top of the meat mixture. Divide any leftovers between the buns. Close the bottom of the bun over the top.

Freezing Directions:
Wrap each sub in foil. Put all of the wrapped subs in a freezer bag or rigid container. Seal, label and freeze.

Lasagna Subs Serving Directions:
Remove the desired number of subs from the freezer. Unwrap the subs slightly so they are loosely wrapped and put them on a cookie sheet. Heat them in a 350 degree oven for 20-25 minutes. Check the subs after about 15 minutes, to see if they’re thawed enough to open. When they are, open them out flat to finish heating through, another 10 minutes or so. Unwrap and enjoy! Sprinkle with garlic salt if desired.

January 16, 2010 at 12:51 AM

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