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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.

February 2010 Recipes

Recipes for the February swap.

7 comments:

Beef Chimichangas said...

Beef Chimichangas
Marlo Zosel (revised to lessen the butter)

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 stick Butter
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 freezer bags. Include stick of butter, tortillas and bag of meat mixture in gallon freezer bag, along with slip of paper with “Serving Day Instructions”.

Chimichangas Serving Day Instructions:
Melt butter in microwave. Brush both sides of a tortilla with butter. 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 450°. Bake until crispy, about 15 min. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes and sour cream.

January 31, 2010 at 9:55 PM
Pepperoni Pasta Milano said...

Pepperoni Pasta Milano

1 pound Box Bowtie Pasta
8 oz bag Pepperoni – stack pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14 ½ oz. can diced tomatoes with basil, garlic & oregano
1 ½ cups heavy whipping cream
¼ tsp fresh ground black pepper
Shredded Parmesan cheese

In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Sauté until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.

Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions. Don't forget the box of pasta on swap day.

Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.

January 31, 2010 at 9:56 PM
Ritz Chicken 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. Place in a freezer bag. Then in another bowl mix Ritz, butter and poppy seeds together. Put this mixture in a separate baggie. Bag all together in another freezer bag, along with the Serving Day Instructions and date. Freeze flat.

Ritz Chicken 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 the butter was reduced per the request of swappers. Butter was originally 1 stick melted.

January 31, 2010 at 9:57 PM
Baked Chicken Dijon said...

Baked Chicken Dijon
Supper Swap Recipe

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

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. If desired, you can top with additional 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. I haven't looked for them in Winona. Panko breadcrumbs are coarser than regular American-style breadcrumbs and give a really good crunch.

January 31, 2010 at 9:59 PM
Italian Hot Beef said...

Italian Hot Beef

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 & juice in Quart-sized freezer bags. Include a bag of 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.

January 31, 2010 at 10:01 PM
Ham and Cheese Quiche said...

Ham and Cheese Quiche
***Note that each swapper gets 2 quiches.

1 1/2 cups grated Swiss cheese (or cheddar)
4 tsp flour
½ cup diced ham
3 eggs
1 cup milk
¼ tsp salt
¼ tsp dry mustard
1 Prepared pie crust

Combine cheese and flour; sprinkle on pie crust. Put ham on top of cheese. Combine eggs, milk and mustard. Pour over ham. Freeze until firm.

Quiche Serving Directions:
Keep frozen. Can go directly from freezer to oven. Preheat oven to 400 degrees. Place the quiche on the bottom rack of oven. Bake as follows:

Frozen - bake, uncovered for 60 minutes at 400.
If thawed - bake uncovered 30-45 minutes at 350.

January 31, 2010 at 10:13 PM
Cilantro Citrus Chicken said...

Cilantro Citrus Chicken:

1/4 cup Homemade Gourmet cilantro citrus seasoning mix
1 cup chicken broth
2.5 pounds boneless, skinless chicken breasts

Mix the seasoning and broth well, add the chicken breasts, mix again, and freeze.

To serve, defrost the chicken in the refrigerator, letting it marinate in the seasoning mix. Broil or grill the chicken for about 5 minutes on each side, or until the juices run clear.

This chicken is good when sliced and served in a grilled sandwich.

February 23, 2010 at 11:27 PM

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