- Moroccan Chicken Pie ~ Jessica
- Pronto Chili ~ Laura
- Ham and Cheese Quiche (2) ~ Lyn
- Cream Cheese Chicken ~ Kari
- Million Dollar Ham Sandwiches ~ Deanne
- Crescent Chicken Casserole ~ Phyllis
- Little League Beef Burgers ~ Natalie
- Catalina Chicken ~ Ellen
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.
Moroccan Chicken Pie
ReplyDelete6 carrots, peeled and diced in 1/2 inch cubes
2 large onions, finely chopped
4 tablespoons olive oil mixed with 4 tablespoons melted butter
8 tablespoons curry powder
2 cups cooked medium grain white rice
1 cup currants (look like small raisins, found near raisins)
1 cup chicken broth
2 lbs cooked light and dark chicken meat, cut into 1 inch cubes (a Rotisserie chicken works well)
Salt and pepper to taste
Add in the bag for serving day:
1 package filo pastry (found in the freezer section)
2 sticks of butter will (not be included in the meal package) will be used on serving day and provided by the server.
Cooking Day
Saute the carrots and onions in the oil and butter until just golden. Add the curry powder and stir. Add the rice, currants, and chicken broth and cook for a few minutes, stirring constantly. Next add the meat, salt and pepper and cook over low heat for 5 minutes. Place the chicken mixture in a gallon ziploc bag. Let the mixture cool some and then freeze. Add one unopened roll of filo pastry for serving day. (Filo pastry comes in a box with 2 rolls of pastry)
Serving Day
Give yourself about 20 minutes to put this meal together before baking. You will need to provide 2 sticks of butter for the meal.
Thaw the chicken mixture and the filo pastry in the refrigerator overnight. When you are ready to start the meal, roll out the filo pastry on the counter and let it sit. Place the chicken mixture in a 9x13 pan (the deeper the better).
Now you are ready for the filo pastry. The filo pastry is very thin sheets of pastry that you are going to layer over the chicken mixture. If the filo pastry is too big to cover the pan, cut it the same size as the pan. Place 1 sheet of the filo pastry on top of the chicken. Brush gently but thoroughly with melted butter. Repeat with at least 12 sheets of filo pastry (or as many as will fit in your pan).
With a very sharp knife, pre-cut serving size portions before you bake.
Bake for 45 minutes at 375 degrees until golden. Serve at once
Pronto Chili
ReplyDeleteFrom The Best of Country Cooking
2 pounds ground beef
1 large onion, chopped
12 oz tomato paste (2 small cans or 1 large)
3 cups water
1 Tablespoon chili powder
2 teaspoons salt
1 teaspoon cumin
½ teaspoon black pepper
3 Tablespoons brown sugar
1 can (16 ounces) kidney beans, rinsed and well drained
1 can (16 ounces) chili beans—do not drain!
In saucepan, brown ground beef with onion. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.
To Serve:
Thaw chili. Heat and serve. Top with shredded cheese if desired.
Ham and Cheese Quiche
ReplyDeleteThis recipe makes 1 quiche….Note that each swapper gets 2 quiches.
1 1/2 cups grated cheddar cheese
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.
Quiche 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 as follows:
Frozen - bake, uncovered for 60 minutes at 400.
If thawed - bake uncovered 30-45 minutes at 350.
Cream Cheese Chicken
ReplyDelete1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breasts
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
1 pkg egg noodles
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat. Be sure to include the package of noodles on swap day.
Cream Cheese Chicken Serving Instructions:
Thaw. Heat until piping hot and bubbly. Serve over hot buttered noodles (or mashed potatoes, rice, etc.)
This comment has been removed by a blog administrator.
ReplyDeleteLittle League Beef Burgers
ReplyDelete30 Day Gourmet
2 pounds Ground beef, cooked
1 can (10 oz) Chicken Gumbo soup
1/4 cup Brown sugar, packed
1/4 cup Ketchup
1 T. Mustard
1/4 cup quick cooking Oatmeal, uncooked
1 package of 12 Hamburger buns – for day of swap
Assembly Directions:
Cook and drain ground beef. Add soup, brown sugar, ketchup, mustard and oatmeal. Cook over low heat, stirring until well combined and heated through (about 5-8 minutes). Cool. Pour mixture into freezer bags. Seal, label, and freeze flat. Bring package of 12 buns for each person on the day of the swap.
Little League Beef Burgers Serving Directions:
To serve, thaw and reheat until hot. Serve on hamburger buns. (Can be thawed in microwave.)
Catalina Chicken
ReplyDeleteServes: 6
Ingredients:
1 1/2 cup long-grain rice – uncooked
6 boneless, skinless chicken breasts, approx 2-2.5 pounds total
16 ounces whole berry cranberry sauce
1 envelope dry onion soup mix
8 ounces Catalina or Western salad dressing
1 1/2 cups water (for serving day only)
Measure 1 ½ cups rice into small Ziploc bag (sandwich size). Place chicken breasts in gallon Ziploc freezer bag. Combine cranberry sauce, soup mix and salad dressing in bowl. Pour into quart size Ziploc freezer bag. Place 3 baggies into another gallon Ziploc freezer bag along with Serving Day Instructions below. Freeze flat. (note that the water is used only for the serving day)
Catalina Chicken Serving Day Instructions:
Preheat oven to 350F.
Grease a 9x13” baking dish.
Pour 1 ½ cups water into bottom of pan.
Sprinkle rice evenly over water, spread rice around if necessary.
Layer the chicken over the rice.
Pour sauce over all.
Cover tightly with foil.
Bake for 1 to 1 ½ hours (depending on thickness of chicken).
Million Dollar Ham Sandwiches:
ReplyDelete12 small BAKERY buns (or 8 larger) - should fit nicely in 9x13" pan
1/2 pound ham or turkey - have the deli package in 1/2-pound packages for you
12 Slices of provolone cheese
Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.
On stovetop:
4 tablespoons brown sugar
1 cup melted butter
2 teaspoons poppy seeds
1 teaspoon Worcestershire sauce
2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day:
Thaw sandwiches and sauce. Unwrap sandwiches and place in a 9x13 glass baking dish. Run sauce bag under warm water to liquify if necessary and then pour over buns. Cover pan with foil and let marinate in refrigerator for at least 2 hours. Remove from fridge and bake covered at 350 degrees for 20-30 minutes. Uncover and bake for 5 more minutes. Cut large sandwiches in half to serve.