For each supper swap meal, use 1 recipe with 2 pounds of chuck roast.
For every 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.
Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily. Include buns the day of the swap.
Sauce: 1 ½ cup sugar 1 cup cider vinegar ½ cup ketchup ½ cup chicken broth 2 Tbsp. Soy sauce
Dip chicken in beaten egg, then cornstarch. Brown in a pan with hot oil. Cool and place in a freezer bag. Combine sauce ingredients and bring to a boil. Cool and place in a plastic bag. Seal label and freeze flat.
Serving Day Instructions: Thaw completely. Preheat oven to 350. Place chicken breasts in a 9x13 pan. Cover with sauce. Bake uncovered for 45-60 minutes. Serve over rice.
Ingredients: · 6 boneless skinless chicken breast halves · 1 cartons (8 oz each) whipped cream cheese with onion and chives · 1 tablespoons butter salt to taste · 6 bacon strips
Assembly Instructions: Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, on a greased pan. Flash freeze. Place frozen chicken breasts in a freezer bag. Seal, Label, Freeze.
Serving Instructions: Thaw. Place chicken in a greased baking pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp. Before baking you may sprinkle chicken with seasoning mix such as lemon-pepper or Montreal steak seasoning.
1 lb. ground beef 1/2 tsp. salt pinch garlic salt 1/2 cup parmesan cheese, grated dash pepper 2 Tbsp. parsley flakes 32 oz. jar spaghetti sauce 6 oz. can tomato paste 8 oz. pkg. lasagna noodles 2 eggs, slightly beaten 2 cups ricotta cheese 3/4 lb. mozzarella cheese Brown meat and drain fat. Stir in spaghetti sauce and tomato paste. Cook 10 to 15 minutes. Combine eggs, ricotta cheese, parmesan cheese, parsley and pepper, blend well Arrange in a 13x9 greased pan: layer cooked noodles, spread ricotta cheese and egg mixture, meat sauce and mozzarella cheese. Repeat once more. Cover and freeze. Serving Day Instructions: Thaw completely. Bake at 350 degrees for 45 minutes.
*6 – 6-inch Hoagie Rolls – order these from the Wal-Mart bakery
Mix the following in a small bowl: 1/4 cup softened butter 1 T mustard ½ T dried minced onion ½ T poppy seeds 1 ½ tsp sugar
Slice rolls in half lengthwise. Spread the above mixture on the inside of both halves of the bun. Top each roll/bun with 2 slices ham, Colby OR Swiss cheese. Replace roll tops. Put in a baggie (3 sandwiches per bag).
On Serving Day: Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
Total needed for 6 supper swap meals: 36 Rolls 6 lbs Ham 3 sticks of butter 1.5 lb Colby 1.5 lb Swiss
2.5 lbs. boneless, skinless chicken breast halves 16 oz. cans pineapple slices (or chunks) 15 oz. cans mandarin oranges ¼ cup cornstarch ½ cup brown sugar ¼ cup soy sauce ¼ cup lemon juice 1 t. salt 1 t. ground ginger 4 t. ground red pepper 1.5 cups rice – per recipe
Serving day Toasted almonds Green pepper chunks (optional)
Original recipe yields 4-6 servings
Cooking day instructions Place chicken in freezer bag. Add cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper to the bag. Place rice in a separate bag and bundle with the chicken. Keep cans of fruit unopened and bundle with the chicken and rice. Seal, label and freeze flat.
Serving day instructions Thaw chicken mixture. Place chicken mixture and undrained pineapple in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add drained mandarin oranges and green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
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.
2.5 lbs. boneless, skinless chicken breast halves 16 oz. cans pineapple slices (or chunks) 15 oz. cans mandarin oranges ¼ cup cornstarch ½ cup brown sugar ¼ cup soy sauce ¼ cup lemon juice 1 t. salt 1 t. ground ginger 1/4 t. ground red pepper 1.5 cups rice – per recipe
Serving day Toasted almonds Green pepper chunks (optional)
Original recipe yields 4-6 servings
Cooking day instructions Place chicken in freezer bag. Add cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper to the bag. Place rice in a separate bag and bundle with the chicken. Keep cans of fruit unopened and bundle with the chicken and rice. Seal, label and freeze flat.
Serving day instructions Thaw chicken mixture. Place chicken mixture and undrained pineapple in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add drained mandarin oranges and green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
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.
Italian Hot Beef
ReplyDeleteFor each supper swap meal, use 1 recipe with 2 pounds of chuck roast.
For every 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.
Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily. Include buns the day of the swap.
Sweet and Sour Chicken
ReplyDeleteSupper swap
2.5 lbs boneless, skinless chicken breasts
Beaten egg
Cornstarch
Sauce:
1 ½ cup sugar
1 cup cider vinegar
½ cup ketchup
½ cup chicken broth
2 Tbsp. Soy sauce
Dip chicken in beaten egg, then cornstarch. Brown in a pan with hot oil. Cool and place in a freezer bag.
Combine sauce ingredients and bring to a boil. Cool and place in a plastic bag. Seal label and freeze flat.
Serving Day Instructions:
Thaw completely. Preheat oven to 350. Place chicken breasts in a 9x13 pan. Cover with sauce. Bake uncovered for 45-60 minutes. Serve over rice.
This comment has been removed by the author.
ReplyDeleteBACON-WRAPPED CHICKEN
ReplyDeleteIngredients:
· 6 boneless skinless chicken breast halves
· 1 cartons (8 oz each) whipped cream cheese with onion and chives
· 1 tablespoons butter
salt to taste
· 6 bacon strips
Assembly Instructions:
Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, on a greased pan. Flash freeze. Place frozen chicken breasts in a freezer bag. Seal, Label, Freeze.
Serving Instructions:
Thaw. Place chicken in a greased baking pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
Before baking you may sprinkle chicken with seasoning mix such as lemon-pepper or Montreal steak seasoning.
Baked Lasagna
ReplyDelete1 lb. ground beef
1/2 tsp. salt
pinch garlic salt
1/2 cup parmesan cheese, grated dash pepper
2 Tbsp. parsley flakes
32 oz. jar spaghetti sauce
6 oz. can tomato paste
8 oz. pkg. lasagna noodles
2 eggs, slightly beaten
2 cups ricotta cheese
3/4 lb. mozzarella cheese
Brown meat and drain fat. Stir in spaghetti sauce and tomato paste. Cook 10 to 15 minutes. Combine eggs, ricotta cheese, parmesan cheese, parsley and pepper, blend well Arrange in a 13x9 greased pan: layer cooked noodles, spread ricotta cheese and egg mixture, meat sauce and mozzarella cheese. Repeat once more. Cover and freeze.
Serving Day Instructions:
Thaw completely. Bake at 350 degrees for 45 minutes.
Hot Ham & Cheese Sandwiches
ReplyDelete*6 – 6-inch Hoagie Rolls – order these from the Wal-Mart bakery
Mix the following in a small bowl:
1/4 cup softened butter
1 T mustard
½ T dried minced onion
½ T poppy seeds
1 ½ tsp sugar
Slice rolls in half lengthwise. Spread the above mixture on the inside of both halves of the bun. Top each roll/bun with 2 slices ham, Colby OR Swiss cheese. Replace roll tops. Put in a baggie (3 sandwiches per bag).
On Serving Day:
Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
Total needed for 6 supper swap meals:
36 Rolls
6 lbs Ham
3 sticks of butter
1.5 lb Colby
1.5 lb Swiss
2.5 lbs. boneless, skinless chicken breast halves
ReplyDelete16 oz. cans pineapple slices (or chunks)
15 oz. cans mandarin oranges
¼ cup cornstarch
½ cup brown sugar
¼ cup soy sauce
¼ cup lemon juice
1 t. salt
1 t. ground ginger
4 t. ground red pepper
1.5 cups rice – per recipe
Serving day
Toasted almonds
Green pepper chunks (optional)
Original recipe yields
4-6 servings
Cooking day instructions
Place chicken in freezer bag. Add cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper to the bag. Place rice in a separate bag and bundle with the chicken. Keep cans of fruit unopened and bundle with the chicken and rice. Seal, label and freeze flat.
Serving day instructions
Thaw chicken mixture. Place chicken mixture and undrained pineapple in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add drained mandarin oranges and green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
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.
2.5 lbs. boneless, skinless chicken breast halves
ReplyDelete16 oz. cans pineapple slices (or chunks)
15 oz. cans mandarin oranges
¼ cup cornstarch
½ cup brown sugar
¼ cup soy sauce
¼ cup lemon juice
1 t. salt
1 t. ground ginger
1/4 t. ground red pepper
1.5 cups rice – per recipe
Serving day
Toasted almonds
Green pepper chunks (optional)
Original recipe yields
4-6 servings
Cooking day instructions
Place chicken in freezer bag. Add cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper to the bag. Place rice in a separate bag and bundle with the chicken. Keep cans of fruit unopened and bundle with the chicken and rice. Seal, label and freeze flat.
Serving day instructions
Thaw chicken mixture. Place chicken mixture and undrained pineapple in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add drained mandarin oranges and green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
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.