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.
May 2010 Recipes
8 comments:
Little League Beef Burgers
said...
Little League Beef Burgers 30 Day Gourmet
2 pounds Ground beef, cooked 1 can (10 oz) Chicken Gumbo soup 1/4 cup Brown sugar, packed 1/4 cup Ketchup 1 T. Mustard 1/4 cup quick cooking Oatmeal, uncooked 1 package of 12 Hamburger buns – for day of swap
Assembly Directions:
Cook and drain ground beef. Add soup, brown sugar, ketchup, mustard and oatmeal. Cook over low heat, stirring until well combined and heated through (about 5-8 minutes). Cool. Pour mixture into freezer bags. Seal, label, and freeze flat. Bring package of 12 buns for each person on the day of the swap.
Little League Beef Burgers Serving Directions: To serve, thaw and reheat until hot. Serve on hamburger buns. (Can be thawed in microwave.)
**Note that chicken gumbo soup is much cheaper at Woodmans than in Winona.
Serving Day Directions: To serve, thaw Cacciatore sauce and chicken in fridge overnight. Place Cacciatore sauce and chicken in a medium sized crock pot. Cook on low for 3 – 5 hours. Serve the Cacciatore chicken sauce over cooked noodles, sprinkled with Parmesan cheese. Add cracked pepper and garlic salt to taste.
Note: Reheating the Cacciatore sauce on the stove top can be done in lieu of using a Crockpot.
Mix the Half & Half with the sour cream. Stir in the flour and add this to the meat mixture. Stir until heated through. Cool and place in freezer bag. Double bag and include instructions. Include egg noodles on swap day.
Serving Day: Heat the thawed sauce. The sauce may separate but will mix back together with vigorous stirring. Serve over noodles. Serve with colorful veggies &/or a side salad.
8 slices of bread, cubed (white or wheat) 1 lb. Ham, cubed 2 cups shredded cheddar cheese 7 large eggs, beaten 2 ¾ cups milk 1 ¼ tsp. salt 1/8 tsp. pepper 4 Tablespoons butter
Assembly Instructions: Combine all ingredients except butter and pour into a gallon-size freezer bag. Remove air from bag and seal. Double bag and place 1/2 stick of butter in the outside bag along with instructions. Seal and freeze. (Suggestion: Line a 2-quart pitcher with a freezer bag. Fold down the top of the freezer bag. Pour egg mixture into the lined pitcher. Works well for filling bags.)
Ham and Cheese Egg Bake Serving Day: Grease a 9x13 glass pan. Pour thawed egg mixture into pan. Melt butter and drizzle over top. (Can omit the butter if you desire and use for something else.) Bake uncovered for 1 hour at 325. Let sit 5-10 minutes after baking until center is set. Serves 6-8.
(Also yummy with fresh mushrooms and browned sausage in place of the ham.)
1 1/2 pounds boneless skinless chicken breasts, cut into strips. 1 box Red Beans & Rice mix with seasonings 1 can (4oz) diced green chilies, drained 1 can (15oz) diced tomatoes 1 cup shredded Monterey Jack cheese 1 cup crushed tortilla chips
Prep Day: Place chicken strips, chilies, and diced tomatoes in freezer bag. Place cheese and crushed tortilla chips in little baggies. Place all in freezer bag along with instructions.
Chicken Fajita Casserole Serving Day: Thaw. Preheat oven to 350 degrees. Pour box of red beans & rice w/ seasonings into bottom of 13 x 9 baking dish. Top with chicken strips. Top with tomato mixture (can also add olives if desired). Pour 2 cups boiling water over all. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done.
2 tubes (6-7.5 ounces each) refrigerated buttermilk biscuits 1-1/2 pounds ground beef 1/2 cup finely chopped onion 2 eggs 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 4 ounces crumbled feta cheese 1/4 cup grated Parmesan cheese 1-1/2 teaspoons garlic powder Salt and pepper to taste
Preparation Day: In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. In a bowl, beat eggs. Add spinach and mix well. Stir in the cheeses, garlic powder, salt, pepper and beef mixture; mix well. Put in quart freezer bag. Do NOT freeze tubes of biscuits.
Serving Day: (You provide 1-2 tablespoons butter.) Press and flatten biscuits onto the bottom and up the sides of a greased 11-in. x 7-in. baking dish; set aside. Spoon meat mixture into prepared crust. Drizzle with butter. Bake, uncovered, at 375° for 25-30 minutes or until crust is lightly browned.
March 17, 2010 **Celebrating 2 years** Pizza Dunkers French Toast Sticks
Bacon Wrapped Chicken
Pizza Burgers
Ham and Cheese Sandwiches
Chicken Manicotti
Sweet and Sour Chicken
February 17, 2010 Cilantro Citrus Chicken Ham and Cheese Quiche
Creamy Tortilla Chicken
Beef Chimichangas
Italian Hot Beef
Baked Chicken Dijon
Pepperoni Pasta Milano
Ritz Chicken
January 20, 2010 Wedding Soup Tortilla Soup
Tater Tot Hotdish
BBQ Chicken Bites
Lasagna Subs
Classic Chicken Pot Pie
15 Minute Beef Stroganoff
December 16, 2009
Pizza Dunkers Thai Pesto Chicken
Taco Pasta Shells
Wild Rice Soup
Broiled Roll Ups
Ham and Cheese Bowties
Little League Beef Burgers
Chicken Quesadillas
November 18, 2009
Poppy Beef Lydia's Circle Chicken
Old Time Beef Stew
Mardy's Meatballs
Hot Ham and Cheese Sandwiches
Cream Cheese Chicken
Ultimate Steakhouse Burgers
Chicken Hotdish
October 21, 2009 ~A Very Frightening Swap~ WITCH Chicken
GHOULash
TetraSCREAMie
TRICK-OR-TREAT Chicken
BOO Stroganoff
SPOOKY Chicken Strips
CHILLie
September 16, 2009 Taco Casserole Baked Chicken Dijon
Pepperoni Pasta Milano
Chicken a la King
Beef Chimichangas
Spicy Chicken Stir Fry
Italian Hot Beef
August 2009 ~ summer break
July 15, 2009 "Nice-n-Easy Summertime Swap"
Hawaiian Chicken
4 B's Grilled Chops
Teriyaki Burgers
Montreal Rubbed Chicken
Martini Flank Steak
Peach Soup
Sweet and Spicy Chicken
Grandma's Sunday Burgers
June 17, 2009 "Nice-n-Easy Summertime Swap"
Grilled Sesame Chicken 5.0 Margarita Chicken 4.7 Ziploc Chicken 4.5 Zilge Marinaded Chicken 4.4 Salad Fixin's 4.1 Barbecued Ham Steak 4.0 Sticky Drunk Pig on a Stick 3.8 All American Burgers 3.3
May 20, 2009 Ritz Chicken 4.5 Cheese Stuffed Shells 4.5 Brown Sugar Meatloaf 4.3 Boneless Pork Ribs 4.3 Crispy Garlic Chicken 3.9 Beef Burritos 3.8 Thai Noodles with Pesto Chicken 3.6
Chicken Pot Pie 3.3
Apr 15, 2009 Taco Pasta Shells 5.0 Italian Hot Beef 5.0 Chicken Quesadillas 5.0 Egg & Sausage Bake 4.8 Bacon Wrapped Chicken 4.5 Pasta Swirls with Chicken 4.3
Little League Beef Burgers 4.1
What's Been Swapped ~ The First Year
Mar 18, 2009 **Celebrating One Year** French toast sticks & sausage 5.0 Tater Tot Hotdish 5.0
Oriental Sesame Chicken Strips 4.9 Ritz Chicken 4.8 Beef Chimichangas 4.7 Pizza Dunkers 4.6
Catalina Chicken 4.4
Feb 18, 2009 Pizza Burgers 5.0 Baked Chicken Dijon 5.0 Broiled Roll-Ups 5.0 Chicken Enchiladas 4.9 Chicken Cacciatore 4.8
Supper Club Chicken 4.6 Monte Cristo Sandwiches 4.3
Jan 21, 2009 Pronto Chili 5.0 Chicken and Wild Rice Soup 4.8 Italian Sub Stoup 4.5
Philly Cheese Steak Sloppy Joe 4.4
Pepperoni Pasta Milano 4.3
Easy Potato Soup 4.3 Moroccan Chicken 3.8
Dec 17, 2008 Pancakes & Cinn Cream Syrup 4.9 Freezer Meatballs 4.8 Pizza Dunkers 4.8 Ritz Chicken 4.7 Italian Chicken+Angel Hair Pasta 4.7
Ham & Cheese Potato Dinner 4.7 Chicken Breasts with Pesto Butter 4.1
Nov 19, 2008 Beef Chimichangas 5.0
Italian Hot Beef 4.7 Mardy's Meatballs 4.5 Dana's Pork Chops 4.4 Chicken Hotdish 4.2 Stuffed Chicken Cutlets 3.9 Chicken Potpie 3.8
Oct 15, 2008 French Toast Sticks & Sausage 4.9 Little League Beef Burgers 4.5 Chicken Manicotti 4.2 Pronto Chili 4.1 Swiss & Chicken Casserole 4.0
15 Minute Beef Stroganoff 4.0
8 comments:
Little League Beef Burgers
30 Day Gourmet
2 pounds Ground beef, cooked
1 can (10 oz) Chicken Gumbo soup
1/4 cup Brown sugar, packed
1/4 cup Ketchup
1 T. Mustard
1/4 cup quick cooking Oatmeal, uncooked
1 package of 12 Hamburger buns – for day of swap
Assembly Directions:
Cook and drain ground beef. Add soup, brown sugar, ketchup, mustard and oatmeal. Cook over low heat, stirring until well combined and heated through (about 5-8 minutes). Cool. Pour mixture into freezer bags. Seal, label, and freeze flat. Bring package of 12 buns for each person on the day of the swap.
Little League Beef Burgers Serving Directions:
To serve, thaw and reheat until hot. Serve on hamburger buns. (Can be thawed in microwave.)
**Note that chicken gumbo soup is much cheaper at Woodmans than in Winona.
Chicken Cacciatore
Submitted by Jessica Bethke
Sourced and adapted from Once-A-Month-Cooking
1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
1 Tbsp. vegetable oil
1 sliced medium onion
8 oz fresh mushrooms
½ teaspoon crushed garlic
1-28 oz. crushed tomatoes in puree
2 Tbsp. chopped parsley
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons Italian seasoning
1 teaspoon dried basil leaves
1-16 oz. package wide egg noodles
½ cup grated Parmesan cheese
Cooking Day Directions: Sauté onions, mushrooms and garlic in vegetable oil until onion is transparent, about 10 minutes. Add chicken and remaining ingredients, except Parmesan cheese and noodles, to skillet. Simmer for 5 minutes or until chicken is cooked through. Allow sauce to cool, label, seal and freeze flat. Include a bag of egg noodles on swap day.
Serving Day Directions:
To serve, thaw Cacciatore sauce and chicken in fridge overnight.
Place Cacciatore sauce and chicken in a medium sized crock pot. Cook on low for 3 – 5
hours. Serve the Cacciatore chicken sauce over cooked noodles, sprinkled with Parmesan
cheese. Add cracked pepper and garlic salt to taste.
Note: Reheating the Cacciatore sauce on the stove top can be done in lieu of using a
Crockpot.
Beef Stroganoff
1 pound beef roast
1 packet onion soup mix
1 cup water
1 cup sour cream
1/2 cup Half & Half
2 Tablespoons flour
8 oz fresh sliced mushrooms
8 oz egg noodles
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.
Mix the Half & Half with the sour cream. Stir in the flour and add this to the meat mixture. Stir until heated through. Cool and place in freezer bag. Double bag and include instructions. Include egg noodles on swap day.
Serving Day: Heat the thawed sauce. The sauce may separate but will mix back together with vigorous stirring. Serve over noodles. Serve with colorful veggies &/or a side salad.
Ham and Cheese Egg Bake
8 slices of bread, cubed (white or wheat)
1 lb. Ham, cubed
2 cups shredded cheddar cheese
7 large eggs, beaten
2 ¾ cups milk
1 ¼ tsp. salt
1/8 tsp. pepper
4 Tablespoons butter
Assembly Instructions:
Combine all ingredients except butter and pour into a gallon-size freezer bag. Remove air from bag and seal. Double bag and place 1/2 stick of butter in the outside bag along with instructions. Seal and freeze.
(Suggestion: Line a 2-quart pitcher with a freezer bag. Fold down the top of the freezer bag. Pour egg mixture into the lined pitcher. Works well for filling bags.)
Ham and Cheese Egg Bake
Serving Day:
Grease a 9x13 glass pan. Pour thawed egg mixture into pan. Melt butter and drizzle over top. (Can omit the butter if you desire and use for something else.) Bake uncovered for 1 hour at 325. Let sit 5-10 minutes after baking until center is set. Serves 6-8.
(Also yummy with fresh mushrooms and browned sausage in place of the ham.)
Chicken Fajita Casserole
1 1/2 pounds boneless skinless chicken breasts, cut into strips.
1 box Red Beans & Rice mix with seasonings
1 can (4oz) diced green chilies, drained
1 can (15oz) diced tomatoes
1 cup shredded Monterey Jack cheese
1 cup crushed tortilla chips
Prep Day:
Place chicken strips, chilies, and diced tomatoes in freezer bag. Place cheese and crushed tortilla chips in little baggies. Place all in freezer bag along with instructions.
Chicken Fajita Casserole
Serving Day:
Thaw. Preheat oven to 350 degrees. Pour box of red beans & rice w/ seasonings into bottom of 13 x 9 baking dish. Top with chicken strips. Top with tomato mixture (can also add olives if desired). Pour 2 cups boiling water over all. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done.
Spinach Beef Biscuit Bake
2 tubes (6-7.5 ounces each) refrigerated buttermilk biscuits
1-1/2 pounds ground beef
1/2 cup finely chopped onion
2 eggs
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 ounces crumbled feta cheese
1/4 cup grated Parmesan cheese
1-1/2 teaspoons garlic powder
Salt and pepper to taste
Preparation Day: In a skillet over medium heat, cook beef and onion until meat is no longer
pink; drain. In a bowl, beat eggs. Add spinach and mix well. Stir in the cheeses, garlic powder, salt, pepper and beef mixture; mix well. Put in quart freezer bag. Do NOT freeze tubes of biscuits.
Serving Day: (You provide 1-2 tablespoons butter.)
Press and flatten biscuits onto the bottom and up the sides of a greased 11-in. x 7-in. baking dish; set aside. Spoon meat mixture into prepared crust. Drizzle with butter. Bake, uncovered, at 375° for 25-30 minutes or until crust is lightly browned.
Tomatillo Chicken Tostadas
...recipe to come....
roasted chicken breasts, shredded
can of black beans
cheese
tomatillo salsa.
Put this mixture on top of broiled tortilla shells and top with sour cream and cheese.
Lyn Rolbiecki
Ham & Cheese Egg Bake
Carrie Bissen
Chicken Cacciatore
Laura Loos
Beef Stroganoff
Kari Marley
Tomatillo Chicken Tostadas
Phyllis Schaffner
Little League Beef Burgers
Natalie Medin
Chicken Fajita Casserole
Jessica Bethke
Spinach Beef Biscuit Bake
Deanne Becker
Surprise Surprise
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