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. Freeze cooled beef filling in Quart-sized freezer bags. Include buns the day of the swap.
1 ½ 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.
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 uncovered for 60 minutes or until set.
Frozen - bake, uncovered for 60 minutes at 400. If thawed bake, uncovered 30-45 minutes at 350.
Pam’s Round Steak and Gravy Supper Swap Recipe November 2008
2 ½ lbs round steak (venison) 1 can of sprite or 7 -up 1 can cream of mushroom soup 1 packet dry onion soup mix 12 oz egg noodles
Mix soda, soup and dry mix together in a bowl. Cut round steak into portionable pieces. Place in freezable container with sauce mixture. Freeze flat and bundle with noodles.
Serving day instructions: Thaw completely. Place meat and sauce in a baking dish. Bake at 275 degrees for 4 1/2 hrs COVERED. Let stand for half hour. Serve cooked noodles.
Ingredients: 3 lbs Boneless skinless chicken breasts 1 T. Olive oil 1/2 C. All-purpose flour 1 C. apple juice or white wine 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.
1-½ lbs. Ground beef, uncooked ½ cup Chopped onion ½ tsp. Ground cumin Salt and pepper, to taste 1 packet Enchilada sauce mix 16 oz. Tomato sauce 1- ½ cup Water 11 oz. Cheddar cheese soup (condensed) 10-12 Tortillas, 8-inch 1 ½ cup Cheddar cheese, shredded
On Hand Ingredients: Shredded lettuce, diced tomato, chopped onion, salsa, sour cream (all opt.)
Assembly Directions: Brown meat and onions over medium heat. Drain fat from meat and discard. In a saucepan, mix cumin, salt and pepper, enchilada mix, tomato sauce, water and cheddar cheese soup. Bring to a boil. Reduce heat and simmer for 5 minutes or until slightly thickened. Remove from heat. Warm the tortillas in the microwave or oven to soften. Add about 1 cup of sauce per recipe to the meat and onion mixture and thoroughly mix. Place about 1/3 cup of the meat mixture in the center of a tortilla and wrap burrito style.
Freezing Directions: Place the burritos on a cookie sheet and flash freeze. Once the burritos are frozen, place them in gallon freezer bags, 10-12 per bag. Allow the sauce to cool, divide into meal sized portions, and place in a quart freezer bag. Place the cheese in a zippered sandwich or snack bag (depending on the size of the meal). Place the sealed sauce and cheese bags inside the burrito bag. Seal, label and freeze.
Serving Directions: Completely thaw the burritos, sauce and cheese. Spray a baking dish with cooking spray. Place burritos in the bottom of the dish. Cover with sauce and then cheese. Cover dish with tin foil and bake at 350 degrees for 30 minutes. Uncover the dish and bake for another 10 minutes.
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. Freeze cooled beef filling in Quart-sized freezer bags. Include buns the day of the swap.
Ham and Swiss Quiche
ReplyDelete1 ½ 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.
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 uncovered for 60 minutes or until set.
Frozen - bake, uncovered for 60 minutes at 400.
If thawed bake, uncovered 30-45 minutes at 350.
Supper Club Chicken
ReplyDeleteSupper Swap recipe
4 chicken breasts
6 Tbsp butter
1 envelope Italian Good Seasoning Mix
Melt butter, add seasoning mix. Add chicken and fry until done. Remove chicken breasts and cut into pieces (cube). In the same pan add:
2 cans cream of mushroom soup
8 oz reduced-fat cream cheese
2/3 cup white cooking wine
Heat until mixed well. Add cubed chicken back to mixture. Cool. Seal label and freeze flat.
Serving Day instructions:
Thaw completely. Bake for 1 hour at 325 covered or until bubbly. Serve with brown or wild rice blend.
Pam’s Round Steak and Gravy
ReplyDeleteSupper Swap Recipe November 2008
2 ½ lbs round steak (venison)
1 can of sprite or 7 -up
1 can cream of mushroom soup
1 packet dry onion soup mix
12 oz egg noodles
Mix soda, soup and dry mix together in a bowl. Cut round steak into portionable pieces. Place in freezable container with sauce mixture. Freeze flat and bundle with noodles.
Serving day instructions:
Thaw completely. Place meat and sauce in a baking dish. Bake at 275 degrees for 4 1/2 hrs COVERED. Let stand for half hour. Serve cooked noodles.
Chicken Picatta
ReplyDeleteIngredients:
3 lbs Boneless skinless chicken breasts
1 T. Olive oil
1/2 C. All-purpose flour
1 C. apple juice or white wine
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.
Beef Burritos
ReplyDeleteSupper Swap January 29, 2009
1-½ lbs. Ground beef, uncooked
½ cup Chopped onion
½ tsp. Ground cumin
Salt and pepper, to taste
1 packet Enchilada sauce mix
16 oz. Tomato sauce
1- ½ cup Water
11 oz. Cheddar cheese soup (condensed)
10-12 Tortillas, 8-inch
1 ½ cup Cheddar cheese, shredded
On Hand Ingredients:
Shredded lettuce, diced tomato, chopped onion, salsa, sour cream (all opt.)
Assembly Directions:
Brown meat and onions over medium heat. Drain fat from meat and discard. In a saucepan, mix cumin, salt and pepper, enchilada mix, tomato sauce, water and cheddar cheese soup. Bring to a boil. Reduce heat and simmer for 5 minutes or until slightly thickened. Remove from heat. Warm the tortillas in the microwave or oven to soften. Add about 1 cup of sauce per recipe to the meat and onion mixture and thoroughly mix. Place about 1/3 cup of the meat mixture in the center of a tortilla and wrap burrito style.
Freezing Directions:
Place the burritos on a cookie sheet and flash freeze. Once the burritos are frozen, place them in gallon freezer bags, 10-12 per bag. Allow the sauce to cool, divide into meal sized portions, and place in a quart freezer bag. Place the cheese in a zippered sandwich or snack bag (depending on the size of the meal). Place the sealed sauce and cheese bags inside the burrito bag. Seal, label and freeze.
Serving Directions:
Completely thaw the burritos, sauce and cheese. Spray a baking dish with cooking spray. Place burritos in the bottom of the dish. Cover with sauce and then cheese. Cover dish with tin foil and bake at 350 degrees for 30 minutes. Uncover the dish and bake for another 10 minutes.