- Chicken and Wild Rice Soup ~ Laura
- Mardy's Meatballs ~ Deanne
- Curried Honey Mustard Chicken ~ Jessica
- Beef Chimichangas ~ Lyn
- Sweet and Sour Chicken ~ Natalie
- Cranberry Glazed Pork Roast ~ Kari
- Ritz Chicken ~ Phyllis
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.
Chicken and Wild Rice Soup
ReplyDeleteJonelle
1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions
1 tablespoon vegetable oil
2 (about 8 ounces total) boneless, skinless chicken breast halves, chopped
2 cups (8 ounces) sliced fresh mushrooms
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
HEAT vegetable oil in large saucepan. Add chicken, mushrooms, carrots, chopped onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink
ADD rice, 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. Be very careful not to scorch the soup.
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.
Mardy’s Meatballs
ReplyDelete1 ½ lb. Ground beef
2 eggs
1 small onion chopped
1 ¼ cup Rice Krispies
1 tsp salt
1/8 tsp pepper
Sauce:
¾ cup ketchup
¼ cup brown sugar
1 ½ tsp dry mustard
Mix together ground beef, egg, onion, Rice Krispies, salt and pepper. Mix sauce ingredients in a separate bowl. Put half of sauce in the meat mixture and combine. Put meat mixture in a storage bag and seal. Put remaining sauce mixture in a small storage bag and seal. Place both bags in a gallon freezer bag. Seal, label and freeze.
Mardy's Meatballs Serving Day Directions:
Thaw. Shape the mixture into balls and place in pan. (The large Pampered Chef stainless steel scoop works great to scoop and drop.) Top each meatball with a spoonful of sauce. Place in 350° oven for 30 minutes. Great served with baked or mashed potatoes and a vegetable.
(If you want QUICK and EASY, just pat the entire meat mixture into a pan and top with all the sauce.)
Curried Honey Mustard Chicken
ReplyDelete1/3 cup butter or canola oil
2/3 cup mustard
1/4 cup honey
2 tsp salt
2 tsp curry powder
2+ pounds chicken legs, tenderloins, or breasts
1 1/2 cups long grain rice
Prep Day: Put first 5 ingredients together in ziploc. Put chicken in second ziploc. Place rice in a small storage bag and bundle all with instructions.
Serving Day:
Drain chicken, pat dry if desired. Place in casserole dish. Warm sauce in a dish to melt
butter. Stir. Pour over chicken. Cook at 350 until done, basting every 10-15 minutes. (Depends on the type of meat and dish used, usually around 45 minutes).
Rice instructions: Combine packet of rice, 3 cups water (and 1 teaspoon salt and 1 tablespoon oil if desired) in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5-10 minutes, again DO NOT LIFT THE LID. Can add curry powder, onion, and saphron if desired.
Beef Chimichangas
ReplyDeleteMarlo Zosel (revised to lessen the butter)
Ingredients:
1 teaspoon Salt
1 1/2 pounds Ground beef
2 Cloves garlic crushed
1 teaspoon Ground cumin
1 teaspoon Oregano crushed
1/2 cup Green chilies chopped
1/2 cup Taco sauce
1/2 cup Sour cream
1/4 cup Cider vinegar
1 stick Butter
9 (7 inch) Flour tortillas
COOKING DAY:
Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat looses pinkness. Stir in remaining ingredients. Remove from heat and cool. Freeze mixture in freezer bags. Include stick of butter, tortillas and bag of meat mixture in gallon freezer bag, along with slip of paper with “Serving Day Instructions”.
Chimichangas Serving Day Instructions:
Melt butter in microwave. Brush both sides of a tortilla with butter. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in an ungreased baking dish. Repeat with all tortillas.
Preheat oven 450°. Bake until crispy, about 15 min. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes and sour cream.
Sweet and Sour Chicken
ReplyDeleteJill Nelson
3 pounds boneless, skinless chicken breasts
Beaten egg
Cornstarch
Sauce:
1 ½ cup sugar
1 cup cider vinegar
½ cup ketchup
½ cup chicken broth
2 Tbsp. Soy sauce
Dip chicken in beaten egg, then cornstarch. Brown in a pan with hot oil. Cool and place in a freezer bag.
Combine sauce ingredients and bring to a boil. Cool and place in a plastic bag. Seal label and freeze flat.
Sweet and Sour Chicken Serving Day Instructions:
Thaw completely. Preheat oven to 350. Place chicken breasts in a 9x13 pan. Cover with sauce. Bake uncovered for 45-60 minutes. Serve over rice.
Ritz Chicken
ReplyDeleteSubmitted by Jessica Bethke
2 1/2 pounds chicken, cooked and cubed (4+ cups)
1 c. Sour Cream
1 can Cream of Chicken Soup
1 tube Ritz Crackers, crushed
1/3 cup Butter, melted
1 T. Poppy Seeds
Cooking Day:
Mix chicken, sour cream and soup together. Place in a freezer bag. Then in another bowl mix crushed Ritz crackers, melted butter, and poppy seeds together. Put this mixture in a separate baggie. Bag all together in another freezer bag, along with the Serving Day Instructions and date. Freeze flat.
Ritz Chicken Serving Day:
Pour chicken mixture into a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes.
3/25/09: Note that the butter was reduced per the request of swappers. Butter was originally 1 stick melted.
Cranberry Glazed Pork Roast
ReplyDelete1 (14.5 ounce) can whole berry cranberry sauce
1 cup apple jelly
1 tablespoon Dijon mustard
4 cubes chicken bouillon, crushed
1 teaspoon prepared horseradish
2 teaspoons garlic powder
2 tablespoons chopped fresh thyme
1 (4 pound) boneless pork loin roast
1 teaspoon salt
1 teaspoon ground black pepper
Preparation:
Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil. Remove from heat. When sauce is cool, place in quart freezer bag. Bundle the sauce, pork roast, and directions in large freezer bag.
Cranberry Pork Serving Day Instructions:
Thaw in refrigerator. Preheat an oven to 425 degrees. Line a large baking pan with foil. Place pork roast in pan, fat side up. Sprinkle evenly with 1 teaspoon salt and 1 teaspoon pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce. Cook until the pork is no longer pink in the center, about 45 minutes, basting every 10 minutes with remaining sauce. An instant-read thermometer inserted into the center should read 160 degrees.