- Chicken Wine Casserole (NEW recommendation) ~ Lyn
- Lasagna ~ Deanne
- Feta Chicken (NEW recommendation) ~ Kari
- Blueberry French Toast (NEW recommendation) ~ Jessica
- Classic Chicken Pot Pie ~ Ellen
- Ham Stuffed Manicotti (NEW recommendation) ~ Phyllis
- Italian Beef Sandwiches ~ Laura
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.
Ham Stuffed Manicotti
ReplyDelete•14 manicotti shells
•1 onion, chopped
•2 cloves minced garlic
•¼ cup butter
•3 cups cubed ham
•1/3 cup grated parmesan cheese
•6 Tbsp. butter
•6 Tbsp. flour
•3 cups milk
•½ tsp. pepper
•2 cups shredded Swiss cheese
•½ cup grated parmesan cheese
Sauté onion and garlic in butter. Add ham and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture.
In a saucepan, melt 6 tablespoons butter. Stir in flour and heat until bubbly. Add milk and pepper. Whisk while cooking on medium to medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix ¼ of this cheese sauce with the ham mixture.
Place ham mixture in one bag and cheese mixture in another. Bundle together in freezer bag. Bring box of manicotti noodles on swap day.
Serving Day Instructions:
Cook manicotti as directed. Drain and set aside. Spread half of the cheese sauce in the bottom of a greased 9X13 pan. Fill the manicotti shells with ham mixture. (A baby spoon works great to get the mixture into the shells without making such a mess.) Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.
Chicken Wine Casserole
ReplyDelete1 box Uncle Ben’s Long Grain and Wild Rice
3 cups cooked chicken; cut into cubes
6 slices deli Swiss cheese (have deli wrap in 6-slice bundles)
2 cans cream of chicken soup (not fat free)
½ cup white wine
2 cups herbed seasoned stuffing
½ cup butter **on hand on day of serving
Preparation:
Cook Cook 3 boneless, skinless chicken breasts; cut into cubes. Cool.
Mix 2 cans cream of chicken soup with ½ cup white wine and cubed chicken. Place in baggie.
Put 2 cups herb seasoned stuffing in a baggie.
Bundle chicken mixture, stuffing, wrapped cheese slices, and a box of Uncle Ben's.
Serving Day Instructions:
Note that you will need to provide a stick of butter. Spray a 9x 13 pan. Prepare package of Uncle Ben’s Long Grain and Wild Rice according to package directions.
Spread rice in pan. Layer chicken mixture on top. Cover with slices of deli Swiss cheese.
Sprinkle herb seasoned stuffing on top. Melt 1 stick of butter and drizzle over stuffing crumbs.
Bake uncovered 1 hour at 350.
Feta Chicken
ReplyDeleteKari has the recipe and will e-mail it to Deanne!
This comment has been removed by a blog administrator.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteItalian Hot Beef
ReplyDelete2 pounds of chuck roast (or chuck tender roast)
Mix together:
12 oz beef broth
1 Tablespoons ketchup
1/4 tsp Worcestershire 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 (longer of cooking several at a time). Shred beef with a fork and return to juice.
Freeze cooled beef filling & juice in Quart-sized freezer bags. Include a bag of buns the day of the swap.
Italian Hot Beef Serving Instructions:
Thaw and heat beef filling. Serve on buns with barbecue sauce or other sauce if desired.
Classic Chicken Pot Pie
ReplyDelete1 (15-oz) pkg. 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 without lima beans, 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.
Blueberry French Toast Casserole by 30 day Gourmet
ReplyDeleteServes 6
6 slices Bread; cut into 1-inch cubes
8oz. Cream cheese; cut into 1/2 inch cubes
½ C. Blueberries; fresh or frozen
6 Eggs; beaten
1 C. Milk
½ tsp. Vanilla
¼ C. Maple syrup
1 roll or pkg. sausage links
Blueberry Sauce
½ C. Sugar
1 T. Cornstarch
½ C. Water
½ C. Blueberries; fresh or frozen
½ T. Butter or margarine
Assembly Directions:
If you are preparing for freezer or swap : Line 9X13 pan with heavy duty foil allowing overhang for wrapping all around and then line the foil with plastic wrap and allowing for overhang all around. Then assemble as below. and then wrap french toast in foil and plastic tightly and place in freezer for 2 hours until sets shape then remove and place in freezer bag and remove as much air as possible. Seal and Freeze. Also include in freezer bag, small baggie w/ 1/2c. blueberries and another small baggie containing: cornstarch, sugar & butter.
If baking right away then: Spray treat or grease a baking dish.
To Assemble: Arrange half of the bread cubes in the dish. Top with cream cheese cubes. For each recipe, sprinkle 1/2 C. blueberries over the cream cheese. Top with the remaining bread cubes. In a large bowl, mix the beaten eggs, milk, vanilla extract and maple syrup. Pour over the bread cubes. Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions above.
To serve, Remove wrapped bake from pan and remove the foil and plastic wrap… place in a sprayed 9X13 pan. Let Toast thaw in refrigerator (takes about 12-14 in refrigerator). Remove the casserole from the refrigerator about 30 minutes before baking. Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned.
For sauce, Remove butter from powdered baggy, in a medium saucepan- mix the sugar/cornstarch mix and ½ cup water. Bring to a boil. Stirring constantly cook 3-4 minutes. Mix in the remaining blueberries (1/2 C. per recipe). Reduce heat and simmer 10 minutes until the blueberries burst. Stir in the butter and pour over the baked French toast casserole.