For each supper swap meal, use 1 recipe with 3 pounds of chuck roast.
For every 3 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.
1½ pounds ground beef 1 medium onion, finely chopped 16 oz frozen cut green beans 2 cans cream of chicken soup 1 small can (2.8 oz) French Fried Onions 24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions: Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
Chicken and Wild Rice Soup Rated: Supper swap recipe – December 18th, 2008
When you're craving comfort, but not its bulk, try this home-style soup. It's light-tasting, yet nourishes the soul. Serve with sliced French bread
Estimated Times Preparation Time: 30 mins Cooking Time: 15 mins
1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions 3 cups chopped, cooked chicken 1 tablespoon vegetable oil 1 cup shredded carrots 1 medium onion, chopped 2 cloves garlic, finely chopped 2 cans (14.5 ounces each) chicken broth 1/4 teaspoon ground black pepper 1 can (12 fluid ounces) Evaporated Milk 3 tablespoons cornstarch 2 tablespoons dry white wine (optional)
HEAT vegetable oil in large saucepan. Add carrots, chopped onion and garlic; cook, stirring occasionally, for 3-5 minutes or until vegetables are tender.
Combine vegetables, rice, chicken, broth and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened.
FOR FREEZE AHEAD: PREPARE as above; cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.
Chicken Hotdish Supper swap recipe – February 19th, 2009
4 cups cooked cubed chicken 2 can cream of chicken soup 1 can milk 1 box Stove-top stuffing – prepared according to package directions 1 box Rice-a-Roni – prepared according to package directions
Mix together, 2 cans of cream soup and 1 can milk. Add chicken. Pack into a freezer bag.
Then mix prepared stuffing and rice together. Place in a separate freezer bag.
Put the 2 baggies in a larger one. Seal, Label, and Freeze flat.
Serving Instructions: Thaw contents of bags. Put chicken mixture in the bottom of a 9x13” pan. Cover with stuffing mixture. Cover with foil. Bake 45 minutes – 1 hour or until bubbly.
1 cup Onion chopped 2 tablespoon Butter 2 cups Cooked chicken shredded 1 4 oz can Green chili peppers chopped 3 tablespoon Butter 1/4 cup Flour 1 teaspoon Ground coriander 3/4 teaspoon Salt 2 1/2 cups Chicken broth 1 cup Sour cream 1 1/2 cups Shredded cheese 12 Tortillas
Instructions Cook onion in butter. Combine onion mixture in a bowl with the chicken and green chilis, set aside.
For sauce, melt 3 T butter and stir in flour, coriander, salt. Stir in chicken broth all at once, cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat, stir in sour cream and 1/2 c cheese. Stir 1/2 cup of sauce into chicken mixture.
Place remaining sauce in a plastic bag. Place chicken mixture in a separate bag. Place cheese in a separate bag. Bundle all bags with 12 tortilla together. Seal, label and freeze flat.
Serving Day Instuctions: Thaw packet completely. Fill each tortilla with 1/4 cup chicken mixture. Roll up. Arrange seam side down in lined baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Cover and bake at 350 until bubbly, about 30-40 minutes.
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 8 ounces cooked ham, julienned or cubed (great price at Aldi) 1/4 cup grated Parmesan cheese
DIRECTIONS 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. Remove from heat, stirring, until cheese is melted. Stir in ham. Cool. Put grated Parmesan cheese in a small plastic bag. When cool, put mixture in a freezer bag. Seal, label, and freeze flat. Bundle sauce and cheese bags with uncooked pasta.
SERVING DAY DIRECTIONS Completely thaw contents of freezer bag. Preheat oven to 350 degrees F (175 degrees C). 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. Combine sauce and pasta in a 2 quart baking dish. Sprinkle with Parmesan. Bake 20 to 25 minutes, until bubbly and golden.
4-6 boneless skinless chicken breasts (or more) 1 package of dry italian dressing mix 1 cup brown sugar
Line a 9×13″ baking dish with foil. Place chicken breasts in baking dish. Top with italian dressing mix and brown sugar. Bake at 350* for about 35-45 minutes. Optional: turn on top broil and broil the chicken until the juices in the bottom of the pan start to bubble. This allows the sugars to carmelize and glazes the chicken.
I got this recipe from my church cookbook from our Assoc. Pastor’s wife. It is so simple but so tasty! You can use frozen chicken breasts without thawing them. But I have noticed that you won’t get that carmilization because there is more water in the bottom of the pan. So to solve this, I thaw the breasts in a bowl of cold water. This also helps to wash the glaze off of those quick-frozen breasts. You will have a better final result if you use this method.
The “broiler” was tonight’s brainstorm. I was going to try a new recipe but didn’t have the energy. That recipe suggested using the broiler to carmelize. So, I applied the technique to this recipe.
I hope you enjoy this recipe! It’s too easy to not put in your “to try” box!
------- Note: Deanne did the carmelization by turning my oven to broil. Everyone really liked the meal. Served with seasoned potato wedges and cream peas.
Italian Hot Beef
ReplyDeleteFor each supper swap meal, use 1 recipe with 3 pounds of chuck roast.
For every 3 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.
Tater Tot Hot Dish
ReplyDelete1½ pounds ground beef
1 medium onion, finely chopped
16 oz frozen cut green beans
2 cans cream of chicken soup
1 small can (2.8 oz) French Fried Onions
24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
Chicken and Wild Rice Soup
ReplyDeleteRated:
Supper swap recipe – December 18th, 2008
When you're craving comfort, but not its bulk, try this home-style soup. It's light-tasting, yet nourishes the soul. Serve with sliced French bread
Estimated Times
Preparation Time: 30 mins
Cooking Time: 15 mins
1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions
3 cups chopped, cooked chicken
1 tablespoon vegetable oil
1 cup shredded carrots
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cans (14.5 ounces each) chicken broth
1/4 teaspoon ground black pepper
1 can (12 fluid ounces) Evaporated Milk
3 tablespoons cornstarch
2 tablespoons dry white wine (optional)
HEAT vegetable oil in large saucepan. Add carrots, chopped onion and garlic; cook, stirring occasionally, for 3-5 minutes or until vegetables are tender.
Combine vegetables, rice, chicken, broth and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened.
FOR FREEZE AHEAD:
PREPARE as above; cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.
Chicken Hotdish
ReplyDeleteSupper swap recipe – February 19th, 2009
4 cups cooked cubed chicken
2 can cream of chicken soup
1 can milk
1 box Stove-top stuffing – prepared according to package directions
1 box Rice-a-Roni – prepared according to package directions
Mix together, 2 cans of cream soup and 1 can milk. Add chicken. Pack into a freezer bag.
Then mix prepared stuffing and rice together. Place in a separate freezer bag.
Put the 2 baggies in a larger one. Seal, Label, and Freeze flat.
Serving Instructions:
Thaw contents of bags. Put chicken mixture in the bottom of a 9x13” pan. Cover with stuffing mixture. Cover with foil. Bake 45 minutes – 1 hour or until bubbly.
Freezer Chicken Enchiladas
ReplyDeleteSubmitted by Marlo
Ingredients:
1 cup Onion chopped
2 tablespoon Butter
2 cups Cooked chicken shredded
1 4 oz can Green chili peppers chopped
3 tablespoon Butter
1/4 cup Flour
1 teaspoon Ground coriander
3/4 teaspoon Salt
2 1/2 cups Chicken broth
1 cup Sour cream
1 1/2 cups Shredded cheese
12 Tortillas
Instructions
Cook onion in butter. Combine onion mixture in a bowl with the chicken and green chilis, set aside.
For sauce, melt 3 T butter and stir in flour, coriander, salt. Stir in chicken broth all at once, cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat, stir in sour cream and 1/2 c cheese. Stir 1/2 cup of sauce into chicken mixture.
Place remaining sauce in a plastic bag. Place chicken mixture in a separate bag. Place cheese in a separate bag. Bundle all bags with 12 tortilla together. Seal, label and freeze flat.
Serving Day Instuctions:
Thaw packet completely. Fill each tortilla with 1/4 cup chicken mixture. Roll up. Arrange seam side down in lined baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Cover and bake at 350 until bubbly, about 30-40 minutes.
Ham and Cheese Bowties
ReplyDeleteSupper Swap Recipe
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
8 ounces cooked ham, julienned or cubed (great price at Aldi)
1/4 cup grated Parmesan cheese
DIRECTIONS
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. Remove from heat, stirring, until cheese is melted. Stir in ham. Cool.
Put grated Parmesan cheese in a small plastic bag. When cool, put mixture in a freezer bag. Seal, label, and freeze flat. Bundle sauce and cheese bags with uncooked pasta.
SERVING DAY DIRECTIONS
Completely thaw contents of freezer bag.
Preheat oven to 350 degrees F (175 degrees C).
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.
Combine sauce and pasta in a 2 quart baking dish. Sprinkle with Parmesan.
Bake 20 to 25 minutes, until bubbly and golden.
Sweet and Spicy Chicken Breasts
ReplyDelete4-6 boneless skinless chicken breasts (or more)
1 package of dry italian dressing mix
1 cup brown sugar
Line a 9×13″ baking dish with foil. Place chicken breasts in baking dish. Top with italian dressing mix and brown sugar. Bake at 350* for about 35-45 minutes. Optional: turn on top broil and broil the chicken until the juices in the bottom of the pan start to bubble. This allows the sugars to carmelize and glazes the chicken.
I got this recipe from my church cookbook from our Assoc. Pastor’s wife. It is so simple but so tasty! You can use frozen chicken breasts without thawing them. But I have noticed that you won’t get that carmilization because there is more water in the bottom of the pan. So to solve this, I thaw the breasts in a bowl of cold water. This also helps to wash the glaze off of those quick-frozen breasts. You will have a better final result if you use this method.
The “broiler” was tonight’s brainstorm. I was going to try a new recipe but didn’t have the energy. That recipe suggested using the broiler to carmelize. So, I applied the technique to this recipe.
I hope you enjoy this recipe! It’s too easy to not put in your “to try” box!
-------
Note: Deanne did the carmelization by turning my oven to broil. Everyone really liked the meal. Served with seasoned potato wedges and cream peas.