- Thai Pesto Chicken ~ Deanne
- Saucy Pork Chops ~ Jessica
- Tater Tot Hot Dish ~ Phyllis
- Grilled Chile-Lime Chicken ~ Laura
- Pam’s Round Steak and Gravy ~ Natalie
- Hearty Ham Casserole ~ Lyn
- Chicken Enchiladas ~ Kari
Welcome to our supper swap for busy moms, where each member prepares just one recipe and prepares it for each swapper in the group. On swap day, swappers receive one frozen meal from each member. Homemade meals in the freezer help get families back to the dinner table and provide smiles for busy moms.
Thai Pesto Chicken
ReplyDelete1 cup fresh cilantro
1 cup fresh basil
2 T. garlic
2 T. minced ginger
1/2 cup vegetable oil
2 tsp. salt
1 T. sugar
2 T. fresh lime juice
2 T. Thai Chili Sauce
3 Chicken Breasts, sliced and cooked
Angel Hair Pasta
Cooking Day: Slice and cook chicken in a Tbsp. of olive oil till no longer pink. Cool chicken. In a blender or food processor, purée the cilantro, basil, garlic, ginger, Thai chili sauce, vegetable oil, salt, sugar and lime juice. Scrape down the sides and process until smooth. Pour in freezer bag and add chicken. Freeze.
Serving Day:
Thaw chicken mixture. Reheat chicken mixture.
Cook pasta according to package directions.
Immediately place the warm noodles in a serving bowl and toss with the chicken pesto mixture.
Saucy Pork Chops
ReplyDeleteIngredients:
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 egg noodles. The pork chops just melt in your mouth!
Tater Tot Hot Dish
ReplyDeleteFrom Trinity Lutheran Church Cookbook
1½ pounds ground beef
1 medium onion, finely chopped
2 cans French cut green beans, drained
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.
Grilled Chile-Lime Chicken
ReplyDeleteFrom: Bettycrocker.com
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
3 pounds boneless skinless chicken breasts
Assembly Directions:
Combine all marinade ingredients. Place chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
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.
Pam’s Round Steak and Gravy
ReplyDeleteFrom Sparta Supper Swap Greatest Hits
2 ½ lbs round steak
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 over cooked noodles.
Hearty Ham Casserole
ReplyDeleteIngredients
3 cups cooked ham, cubed
2 (15.25 ounce) cans whole kernel corn, drained
4-6 ounces cheddar cheese, shredded
6 Tablespoons butter
1/3 cup chopped onions
1/2 cup all-purpose flour
2-2/3 cups milk
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 package egg noodles
Preparation:
Combine ham, and corn; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk, pepper, and garlic powder. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well. Cool somewhat before pouring into freezer bag. Include bag of egg noodles on swap day.
Serving Day:
Thaw. Cook egg noodles for approximately half of the cooking time listed on package directions. Add as many cooked egg noodles to the packaged ham mixture as you like. (The rest of the noodles can be served to those kiddos who like plain noodles!) Pour into greased 9x13 baking dish. Cover and bake for 30 minutes or until hot, bubbly, and noodles are done to your liking. Season as desired.
Note that you can also serve this as a sauce over cooked noodles if you want to omit the baking.
Chicken Enchiladas
ReplyDeleteSubmitted by Marlo
Ingredients:
1 cup Onion chopped
2 tablespoon Butter
2 cups Cooked chicken shredded
4 oz can Green chili peppers chopped
3 tablespoons Butter
1/4 cup Flour
1/2 teaspoon ground coriander
3/4 teaspoon Salt
2 1/2 cups Chicken broth
1 cup Sour cream
1 1/2 cups Shredded cheese
12 large tortillas
Instructions
Cook onion and green pepper in butter. Combine onion mixture in a bowl with the chicken and green chilies, 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 bubble. 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. Bag the chicken mixture, bag the extra sauce, include the tortillas and cheese. Label & Freeze flat.
Serving Day Instructions:
If necessary, dip each tortilla in sauce to soften. Fill with approximately 1/4 cup of chicken mixture. Roll up. Arrange seam side down in lined baking dish for freezing. Pour sauce over enchiladas and sprinkle with remaining cheese. Bake until hot and bubbly.