**We have a new blog** Check it out at http://supperswapforbusymoms.blogspot.com/



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.

April 2010 Recipes

8 comments:

Mandarin Orange Chicken said...

Mandarin Orange Chicken:

1 lb boneless, skinless chicken breasts (2 cups), cooked and cut into 1-inch cubes
1 tbsp vegetable oil
2 cups sliced, fresh mushrooms
2 tsp all-purpose flour
1 cup water
1/2 6oz can frozen orange juice concentrate, thawed
1/2 cup thinly sliced green onion bulbs and tops
2 chicken bouillon cubes
1 11 oz can mandarin orange sections, drained
1 cup long-grain, uncooked rice

In skillet, saute mushrooms in oil over medium high heat, stirring constantly. Sprinkle flour over mushrooms , stirring quickly to combine. Gradually stir in water, orange juice concentrate, green onions, and bouillon cubes. Stirring constantly, bring to a boil. Reduce heat, add chicken, and let simmer 3-4 minutes. Cool and freeze.

To serve:

Thaw chicken mixture and cook rice according to pkg directions. Heat chicken mixture in a saucepan until bubbly, stir in drained orange segments and heat through. Combine with cooked rice and serve with soy sauce (a must).

March 17, 2010 at 10:31 PM
Ultimate Steakhouse Burgers said...

Ultimate Steakhouse Burgers

3 slices sandwich bread, crusts removed and discarded, remaining bread cut into ½ inch pieces (about 2 cup)
1/2 cup milk
3 lbs lean ground beef
2 teaspoons salt
1 teaspoon pepper
4 large garlic cloves, very finely minced
Place bread in small bowl, add milk, and let mixture sit until saturated, about 5 min. Using fork, mash bread and milk until it forms smooth paste. Break up beef into small pieces in medium bowl, Season with salt and pepper, then add garlic and bread paste. Mix well. Place in labeled gallon freezer bag. Freeze flat.

Ultimate Steakhouse Burgers
Thaw. Form into burger patties. Oil cooking grate and grill burgers over very hot fire, without pressing down on them, until well seared on both sides, 7 to 10 minutes. Alternately, these can be broiled or done on the stovetop.

March 17, 2010 at 10:32 PM
Poppy Beef said...

Poppy Beef

1 lb ground beef
½ tsp salt
½ cup chopped onion
15 oz can tomato sauce
8 oz cottage cheese
1 Tbsp poppy seeds
1 cup sour cream
8 oz cream cheese
1/4 tsp pepper
8 oz spaghetti, linguine or other pasta (get what is inexpensive!)
1/4 cup Parmesan cheese

Sauté the beef with salt and onion in a large skillet on medium heat until the beef is no longer pink, about 15 minutes. Add tomato sauce and set aside. Combine the remaining ingredients in a medium bowl, except linguini and Parmesan cheese. Freeze each of the two mixtures in baggies. Place parmesan in a little snack baggie. Put all together in a gallon bag freezer bag. Label and freeze flat. Be sure to include the pasta on swap day.

To Serve:
Thaw bags. Preheat oven to 350. Cook 8 oz linguini according to package directions and drain. While pasta is hot, mix it in to the cheese mixture in a medium bowl. Spread the linguini and cheese on the bottom of a greased casserole dish. Top with the meat mixture and sprinkle with Parmesan cheese. Bake for 30 minute or until hot and bubbly.

March 17, 2010 at 10:33 PM
Ham and Cheese Bowties said...

Ham and Cheese Bowties

INGREDIENTS
1/4 cup butter
1 clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1/2 teaspoon prepared mustard
2 1/2 cups shredded Colby cheese
4 ounces cooked ham, julienned
1/4 cup grated Parmesan cheese
8 ounces bow tie pasta (for swap day only)

DIRECTIONS
In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in ham.
Put grated Parmesan cheese in a small plastic bag. When cool, put mixture in a freezer bag. Seal, label, and freeze flat. Enclose sauce bag and cheese bag in one freezer bag. Be sure to bring the box/bag of pasta on swap day.

SERVING DAY DIRECTIONS
Completely thaw contents of freezer bag.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees.
Mix cooked pasta with sauce.
Pour casserole into a 2 quart baking dish. Sprinkle with Parmesan.
Bake 20 to 25 minutes, until bubbly and golden.

March 17, 2010 at 10:35 PM
Pronto Chili said...

Pronto Chili
From The Best of Country Cooking

2 pounds ground beef
1 large onion, chopped
12 oz tomato paste (2 small cans or 1 large)
3 cups water
1 Tablespoon chili powder
2 teaspoons salt
1 teaspoon cumin
½ teaspoon black pepper
3 Tablespoons brown sugar
1 can (16 ounces) kidney beans, rinsed and well drained
1 can (16 ounces) chili beans—do not drain!

In saucepan, brown ground beef with onion. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.

To Serve:
Thaw chili. Heat and serve. Top with shredded cheese if desired.

March 17, 2010 at 10:35 PM
Pizza Meatloaf said...

Pizza Meatloaf

2 lb. Lean ground beef
2 Eggs, lightly beaten
8 oz. Pizza sauce, divided
1 C. Saltine crumbs
1/2 C. Grated parmesan cheese
1/2 C. Shredded mozzarella cheese
1/2 C. Chopped onion
1 t. Seasoned salt
1 t. Dried oregano
1/4 t. Pepper

Assembly Directions:
In a bowl, combine eggs, 3/4 cup pizza sauce, saltine crumbs, parmesan cheese, 1/4 cup mozzarella cheese, onion, green pepper, salt, oregano and pepper. Add beef and mix well.

Freezing Directions:
Freeze meat mixture in a gallon-size zip-lock bag. Seal remaining pizza sauce and mozzarella cheese in separate quart-size zip-lock bags. Label and freeze.

Pizza Meatloaf
Serving Directions:
Place thawed meatloaf in large loaf pan. Bake at 350 for 50 minutes. Drain. Spread pizza sauce over loaf and bake 10 minutes more. Sprinkle with remaining mozzarella and return to oven for 5 minutes more.

March 17, 2010 at 10:43 PM
Chicken Fingers said...

Chicken Fingers

2 lbs boneless, skinless chicken breasts

Sauce:
1/4 cup mayo
1/4 cup milk
2 t. dry mustard
1 t. onion powder

Coating:
1 cup bread crumbs
1/2 t. Paprika

Mix all the sauce ingredients with a wire whisk. Cut chicken breasts into lengthwise strips. Place all of the chicken pieces in the sauce and stir well to coat. Place the coating in a plastic bag or container with a lid. Place about one pound of chicken in the crumb mixture. Seal container and shake well. Place chicken on spray-treated or greased baking sheets and bake at 375 degrees for 15-20 minutes, turning once. Remove from oven and cool on baking sheets.

Freezing directions:

When cool, place trays of fingers in freezer and freeze until firm. Place frozen chicken fingers in freezer bags. Freeze.

Serving day:

Place frozen fingers on a baking sheet and reheat at 400 degrees for 5-10 minutes or until hot.

March 17, 2010 at 10:57 PM
Chicken Picatta said...

Chicken Picatta

Ingredients:
3 lbs Boneless skinless chicken breasts
1 T. Olive oil
1/2 C. All-purpose flour
1 C. Water, apple juice, white wine, or additional chicken broth
1 C. Chicken broth
2 T. Lemon juice
2 T. Lime juice
2 T. Chicken bouillon granules or base (may be low sodium)

Assembly Directions:
Heat liquid, broth, and bouillon granules in a saucepan over low heat until bouillon is dissolved. Place the flour in a shallow dish or plate. Heat the oil in a skillet over medium heat. When the pan is hot, flour the chicken pieces on both sides and place one at a time in the skillet in a single layer. Brown well on both sides. Place the browned chicken pieces on a waxed paper lined baking sheet and allow it to cool. To make the sauce, add all the liquids from the saucepan and the lemon and lime juices to the hot skillet. Stir over medium heat until the liquids are reduced a little and the sauce begins to thicken. Remove the sauce from the heat and cool.

Freezing Directions:
Place the cooled tray of chicken into a freezer and let it remain there until the chicken pieces are firm. Place the firm chicken pieces in a single layer in a freezer bag, or stack them in a freezer container with double sheets of waxed paper between pieces. Freeze the sauce in a 1-quart freezer bag. Place the frozen broth in the container with the frozen chicken.

Serving Directions:
Thaw the chicken and sauce. Place the chicken pieces in a single layer or slightly overlapping in a serving dish. Heat them in a 350-degree oven for 10-15 minutes. While you heat the chicken, heat the sauce in a saucepan on the stove until bubbly. Pour the sauce over the heated chicken and serve.

March 17, 2010 at 11:02 PM

Post a Comment

Subscribe to: Post Comments (Atom)