Freezer Quesadillas Supper Swap Recipe November 2008
Ingredients: 1-1/2 C. Chicken; cooked and finely minced* 1/4 C. Reduced fat sour cream 1 C. Thick and chunky mild salsa 1/2 C. Shredded cheddar cheese 1/2 C. Shredded Monterey Jack cheese 1 t. Chili powder 8 Flour tortillas; 6-inch
Assembly Directions: In a mixing bowl, mix chicken, sour cream, salsa, cheeses and chili powder.
Freezing Directions: Place chicken mixture in a quart-sized freezer or storage bag. Seal. Place quart-sized freezer bag inside of a gallon sized freezer bag. Add tortillas. Seal, label and freeze.
Serving Directions: Thaw contents of the quesadilla kit. Remove tortillas and separate. Lay them out on a flat surface, such as a clean counter, and divide the filling evenly between the tortillas. Fold each tortilla in half. Spray a fry pan with cooking spray. Cook the quesadillas one at a time in the pan, lightly browning them on each side. The cheese in the filling should melt. After each one is done, remove it from the pan. Using a pizza cutter cut each quesadilla into 3 pieces.
Comments: *You can easily mince chicken in a food processor or mini-chopper.
My kids love these! It’s nice to have the filling totally ready and in a kit form. It makes it a convenient recipe to serve when you have unexpected company or for those football Saturdays.
Ham and Cheese Bowties Supper Swap Recipe – November 2008
INGREDIENTS (Nutrition) 8 ounces farfalle (bow tie) pasta 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
DIRECTIONS 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. 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 pasta and ham. Put grated Parmesan cheese in a small plastic bag. When cool, put mixture in a freezer bag. Seal, label, and freeze flat. Enclose casserole and cheese bags in one freezer bag.
SERVING DAY DIRECTIONS Completely thaw contents of freezer bag. Preheat oven to 350 degrees F (175 degrees C). Pour casserole into a 2 quart baking dish. Sprinkle with Parmesan. Bake 20 to 25 minutes, until bubbly and golden.
Grilled Sesame Chicken and fluffy rice Supper Swap Recipe November 2008
Olive oil 1/4 C. White grape juice 1/2 C. (4-oz.) Soy sauce 1/4 C. Ginger - powdered 1/2 t. Dry mustard 1/2 T. Ground black pepper 1/2 t. Garlic cloves, crushed 2 Sesame seeds 2 T. Green onions, chopped 1/4 C. Chicken breasts, boneless, skinless 4-6 Long grain rice 1 ½ cups
Assembly Directions: Combine all marinade ingredients. Place 6 chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze. Put rice in a small plastic bag. Enclose chicken bag and rice bag in one freezer bag.
Serving Directions: Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
Serving Directions for rice: Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Tara's note: If you choose to assemble a large quantity of this recipe, I would suggest mixing the olive oil, grape juice and soy sauce together first. Place the chicken in the bags and pour two cups of the liquid mixture over the chicken. Give the bowl a stir in between bags to redistribute the oil. Then add the seasonings and sesame seeds to the bags. Seal the bags with quite a bit of air in them and give them a good shake to distribute the seasonings. Open up just a little bit of one corner of each bag, squeeze out the excess air, seal and freeze. My reasoning for going this extra step is that if you mix all the marinade ingredients together first, much of the seasonings will sink to the bottom of the bowl by the time you get to dividing out all the marinade.
Pam’s Round Steak and Gravy Supper Swap Recipe November 2008
1 1/2 to 2 lbs round steak (venison) 1 can of sprite or 7 -up 1 can cream of mushroom soup 1 packet dry onion soup mix
Mix soda, soup and dry mix together in a bowl. Cut round steak into portionable pieces. Place meat in 8x10 pan, pour mixture over the top. Place in freezable container.
Serving day instructions: Thaw completely. Bake at 275 degrees for 4 1/2 hrs COVERED. Let stand for half hour. Serve over rice, noodles or bread
Ingredients: 10 oz. can Cream of Celery soup 10 oz. can Cream of Mushroom soup 1 envelope dry Onion Soup mix 1 t Dried Parsley. 6 Pork chops
Assembly Directions: Combine celery soup, mushroom soup, dry soup mix and parsley in a bowl.
Freezing Directions: Put the uncooked pork chops in a freezer bag or rigid container. Pour the sauce over them. Seal, label and freeze.
Cooking and Serving Directions: Thaw the bag overnight in the refrigerator. Pour the pork chops and sauce into a baking dish. Cover and bake for 1.5 – 2 hours at 350. Serve over your favorite rice or pasta.
Comments: I love this served over egg noodles. The pork chops just melt in your mouth!
Assembly Directions: Place tapioca, sugar, garlic powder, salt, and tomato juice in a blender, and process until smooth. Place in a plastic baggie.
Combine the onion, celery, carrots, peas, and beef in a separate plastic bag. Put both baggies in a larger freezer bag. Freeze flat.
Serving Day Directions: Place veggies and meat into a crock pot. Pour contents of juice mixture on top. Cover and cook on high for 5 hours or until beef is tender.
Super-easy chicken manicotti Supper swap recipe November 2008
The ingredients listed are per family: 1 30-oz. Jar spaghetti sauce 1 tsp. Garlic salt 1 1/2 pounds raw chicken breast tenders, sliced lengthwise into 1 inch strips 1 package (8 oz.) uncooked manicotti shells 2 c. shredded mozzarella cheese
Assembly: Sprinkle the garlic salt on the sliced chicken breasts.
Stuff the chicken into the shells, place in a freezer bag. Pour the sauce over the stuffed shells, then rinse the jar with a few ounces of water and pour the rinse water in the bag (this provides a bit more water to adequately cook the noodles). Seal the bag.
Place the cheese in a separate bag, bundle with the shells, and freeze flat.
Serving Day instructions: Completely defrost the manicotti in the fridge for several days. Pour into a 9x13 baking dish and top with the shredded cheese. Cover the dish with aluminum foil. Bake at 350 for 1 hour.
Freezer Quesadillas
ReplyDeleteSupper Swap Recipe November 2008
Ingredients:
1-1/2 C. Chicken; cooked and finely minced*
1/4 C. Reduced fat sour cream
1 C. Thick and chunky mild salsa
1/2 C. Shredded cheddar cheese
1/2 C. Shredded Monterey Jack cheese
1 t. Chili powder
8 Flour tortillas; 6-inch
Assembly Directions:
In a mixing bowl, mix chicken, sour cream, salsa, cheeses and chili powder.
Freezing Directions:
Place chicken mixture in a quart-sized freezer or storage bag. Seal. Place quart-sized freezer bag inside of a gallon sized freezer bag. Add tortillas. Seal, label and freeze.
Serving Directions:
Thaw contents of the quesadilla kit. Remove tortillas and separate. Lay them out on a flat surface, such as a clean counter, and divide the filling evenly between the tortillas. Fold each tortilla in half. Spray a fry pan with cooking spray. Cook the quesadillas one at a time in the pan, lightly browning them on each side. The cheese in the filling should melt. After each one is done, remove it from the pan. Using a pizza cutter cut each quesadilla into 3 pieces.
Comments:
*You can easily mince chicken in a food processor or mini-chopper.
My kids love these! It’s nice to have the filling totally ready and in a kit form. It makes it a convenient recipe to serve when you have unexpected company or for those football Saturdays.
Nutritional Info:
Per Serving: 190 Calories; 6g Fat (28.9% calories from fat); 13g Protein; 20g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 362mg Sodium.
Exchanges: 1 Grain (Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 1 Fat.
Ham and Cheese Bowties
ReplyDeleteSupper Swap Recipe – November 2008
INGREDIENTS (Nutrition)
8 ounces farfalle (bow tie) pasta
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
DIRECTIONS
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.
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 pasta and ham.
Put grated Parmesan cheese in a small plastic bag. When cool, put mixture in a freezer bag. Seal, label, and freeze flat. Enclose casserole and cheese bags in one freezer bag.
SERVING DAY DIRECTIONS
Completely thaw contents of freezer bag.
Preheat oven to 350 degrees F (175 degrees C).
Pour casserole into a 2 quart baking dish. Sprinkle with Parmesan.
Bake 20 to 25 minutes, until bubbly and golden.
Grilled Sesame Chicken and fluffy rice
ReplyDeleteSupper Swap Recipe November 2008
Olive oil 1/4 C.
White grape juice 1/2 C. (4-oz.)
Soy sauce 1/4 C.
Ginger - powdered 1/2 t.
Dry mustard 1/2 T.
Ground black pepper 1/2 t.
Garlic cloves, crushed 2
Sesame seeds 2 T.
Green onions, chopped 1/4 C.
Chicken breasts, boneless, skinless 4-6
Long grain rice 1 ½ cups
Assembly Directions:
Combine all marinade ingredients. Place 6 chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Put rice in a small plastic bag. Enclose chicken bag and rice bag in one freezer bag.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Tara's note:
If you choose to assemble a large quantity of this recipe, I would suggest mixing the olive oil, grape juice and soy sauce together first. Place the chicken in the bags and pour two cups of the liquid mixture over the chicken. Give the bowl a stir in between bags to redistribute the oil. Then add the seasonings and sesame seeds to the bags. Seal the bags with quite a bit of air in them and give them a good shake to distribute the seasonings. Open up just a little bit of one corner of each bag, squeeze out the excess air, seal and freeze. My reasoning for going this extra step is that if you mix all the marinade ingredients together first, much of the seasonings will sink to the bottom of the bowl by the time you get to dividing out all the marinade.
Pam’s Round Steak and Gravy
ReplyDeleteSupper Swap Recipe November 2008
1 1/2 to 2 lbs round steak (venison)
1 can of sprite or 7 -up
1 can cream of mushroom soup
1 packet dry onion soup mix
Mix soda, soup and dry mix together in a bowl. Cut round steak into portionable pieces. Place meat in 8x10 pan, pour mixture over the top. Place in freezable container.
Serving day instructions:
Thaw completely. Bake at 275 degrees for 4 1/2 hrs COVERED. Let stand for half hour. Serve over rice, noodles or bread
Saucy Pork Chops
ReplyDeleteSupper swap recipe November 2008
Ingredients:
10 oz. can Cream of Celery soup
10 oz. can Cream of Mushroom soup
1 envelope dry Onion Soup mix
1 t Dried Parsley.
6 Pork chops
Assembly Directions:
Combine celery soup, mushroom soup, dry soup mix and parsley in a bowl.
Freezing Directions:
Put the uncooked pork chops in a freezer bag or rigid container. Pour the sauce over them. Seal, label and freeze.
Cooking and Serving Directions:
Thaw the bag overnight in the refrigerator. Pour the pork chops and sauce into a baking dish. Cover and bake for 1.5 – 2 hours at 350. Serve over your favorite rice or pasta.
Comments:
I love this served over egg noodles. The pork chops just melt in your mouth!
Slow Cooker Beef Stew
ReplyDeleteSupper Club Recipe – November 20, 2008
Ingredients
2 tablespoons uncooked granulated tapioca
1 tablespoon sugar
1 tablespoon garlic powder
1 teaspoon salt
3 (5.5-ounce) cans tomato juice
1 cups chopped onion
3 cups chopped celery
2 1/2 cups frozen sliced carrots
2 cups frozen peas
2 pounds beef stew meat
Assembly Directions:
Place tapioca, sugar, garlic powder, salt, and tomato juice in a blender, and process until smooth. Place in a plastic baggie.
Combine the onion, celery, carrots, peas, and beef in a separate plastic bag. Put both baggies in a larger freezer bag. Freeze flat.
Serving Day Directions:
Place veggies and meat into a crock pot. Pour contents of juice mixture on top. Cover and cook on high for 5 hours or until beef is tender.
Super-easy chicken manicotti
ReplyDeleteSupper swap recipe November 2008
The ingredients listed are per family:
1 30-oz. Jar spaghetti sauce
1 tsp. Garlic salt
1 1/2 pounds raw chicken breast tenders, sliced lengthwise into 1 inch strips
1 package (8 oz.) uncooked manicotti shells
2 c. shredded mozzarella cheese
Assembly:
Sprinkle the garlic salt on the sliced chicken breasts.
Stuff the chicken into the shells, place in a freezer bag. Pour the
sauce over the stuffed shells, then rinse the jar with a few ounces of water and pour the rinse water in the bag (this provides a bit more water to adequately cook the noodles). Seal the bag.
Place the cheese in a separate bag, bundle with the shells, and freeze flat.
Serving Day instructions:
Completely defrost the manicotti in the fridge for several days. Pour into a 9x13 baking dish and top with the shredded cheese. Cover the dish with aluminum foil. Bake at 350 for 1 hour.
Serving suggestions: garlic bread, cheese bread, bread sticks, garden salad, or fresh veggies. Enjoy!!