4-5 boneless chx breasts, diced 1 jar of salsa 1/2 tsp cumin 1/2 tsp chili powder 1/2 can black beans 1/2can corn 4-6 tortilla shells Cheese??
dice up the chicken in bite size pieces. add all ingredients to a pan, leaving out the corn and beans for now. cook until chicken is fully cooked, then add beans and corn. the longer you simmer this, the more the flavor goes thru it. you can add more cumin and chili powder if you like it a little more spicy, taste test first! Place chicken mixture in a freezer bag. Bundle with the tortillas and cheese. Seal, label and freeze flat.
Serving instructions: Thaw contents of bag completely. Place a portion of meat mixture on half of the tortilla, add cheese, fold over other part of tortilla....continue this until all meat mixture is used up. bake at 350 for 10-15 mins, until a light golden brown. serve with salsa and sour cream if desired!
1 (15-oz) pkg. Pillsbury Refrigerated Pie Crusts 1/3 cup butter 1/3 cup chopped onion ½ cup flour ½ tsp salt ¼ tsp pepper 1 ½ cups chicken broth 2/3 cup milk 3 cups shredded cooked chicken or turkey 2 cups frozen mixed vegetables, thawed
Melt butter in a saucepan. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Add chicken and mixed veggies; mix well. Remove from heat. Cool.
Put chicken mixture in a freezer bag. Seal, label and freeze flat. Bundle with pie crusts and freeze.
Serving Day instructions. Thaw chicken mixture and pie crusts. Heat oven to 425. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.
Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
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.
4-5 boneless chx breasts, diced 1 jar of salsa 1/2 tsp cumin 1/2 tsp chili powder 1/2 can black beans 1/2can corn 4-6 tortilla shells Cheese??
dice up the chicken in bite size pieces. add all ingredients to a pan, leaving out the corn and beans for now. cook until chicken is fully cooked, then add beans and corn. the longer you simmer this, the more the flavor goes thru it. you can add more cumin and chili powder if you like it a little more spicy, taste test first! Place chicken mixture in a freezer bag. Bundle with the tortillas and cheese. Seal, label and freeze flat.
Serving instructions: Thaw contents of bag completely. Place a portion of meat mixture on half of the tortilla, add cheese, fold over other part of tortilla....continue this until all meat mixture is used up. bake at 350 for 10-15 mins, until a light golden brown. serve with salsa and sour cream if desired!
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.
Chicken Quesadillas
ReplyDeleteCindy Brueggeman
4-5 boneless chx breasts, diced
1 jar of salsa
1/2 tsp cumin
1/2 tsp chili powder
1/2 can black beans
1/2can corn
4-6 tortilla shells
Cheese??
dice up the chicken in bite size pieces. add all ingredients to a pan, leaving out the corn and beans for now. cook until chicken is fully cooked, then add beans and corn. the longer you simmer this, the more the flavor goes thru it. you can add more cumin and chili powder if you like it a little more spicy, taste test first! Place chicken mixture in a freezer bag. Bundle with the tortillas and cheese. Seal, label and freeze flat.
Serving instructions:
Thaw contents of bag completely. Place a portion of meat mixture on half of the tortilla, add cheese, fold over other part of tortilla....continue this until all meat mixture is used up. bake at 350 for 10-15 mins, until a light golden brown.
serve with salsa and sour cream if desired!
Classic Chicken Pot Pie
ReplyDeleteSupper Swap recipe
1 (15-oz) pkg. Pillsbury Refrigerated Pie Crusts
1/3 cup butter
1/3 cup chopped onion
½ cup flour
½ tsp salt
¼ tsp pepper
1 ½ cups chicken broth
2/3 cup milk
3 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Melt butter in a saucepan. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Add chicken and mixed veggies; mix well. Remove from heat. Cool.
Put chicken mixture in a freezer bag. Seal, label and freeze flat. Bundle with pie crusts and freeze.
Serving Day instructions.
Thaw chicken mixture and pie crusts. Heat oven to 425. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.
Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
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.
Slow Cooker Fall Pork Roast
ReplyDelete2-3 lb pork tenderloin
3 cups apple jice
16-oz can whole berry cranberry sauce
¾ tsp salt
½ tsp pepper
Place all ingredients in a Ziploc bag. Label and freeze.
To cook:
Thaw and place all ingredients in a slow cooker and cover. Cook 6-8 hours on low.
Chicken Quesadillas
ReplyDeleteCindy Brueggeman
4-5 boneless chx breasts, diced
1 jar of salsa
1/2 tsp cumin
1/2 tsp chili powder
1/2 can black beans
1/2can corn
4-6 tortilla shells
Cheese??
dice up the chicken in bite size pieces. add all ingredients to a pan, leaving out the corn and beans for now. cook until chicken is fully cooked, then add beans and corn. the longer you simmer this, the more the flavor goes thru it. you can add more cumin and chili powder if you like it a little more spicy, taste test first! Place chicken mixture in a freezer bag. Bundle with the tortillas and cheese. Seal, label and freeze flat.
Serving instructions:
Thaw contents of bag completely. Place a portion of meat mixture on half of the tortilla, add cheese, fold over other part of tortilla....continue this until all meat mixture is used up. bake at 350 for 10-15 mins, until a light golden brown.
serve with salsa and sour cream if desired!
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.