- BBQ Chicken Wings & Creamy Garlic Pasta ~ Kari
- Ritz Chicken ~ Jessica
- Potato Stuffed Meatloaf ~ Lyn
- Open Face Ham Sandwiches ~ Phyllis
- Hawaiian Chicken ~ Ellen
- Garlic Lemon Steaks ~ Deanne
- Sweet 'n Tangy Pot Roast ~ 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.
Open Face Ham Sandwiches
ReplyDelete1/2 lb bacon
1 small can mushrooms
Fry together until done.
When cool, place in a bag.
Put 16 1/4 inch thick slices of ham in a bag
16 slices of Swiss cheese in a bag
16 slices of green peppers in a bag
Put all in large Ziploc bag
8 pack Hamburger buns
On serving day:
Thaw
Warm bacon and mushroom mix
Place open buns on cookies sheet
Top with 1 T bacon/mushroom mix, with the bacon grease
Then top with
Ham
Swiss Cheese
Green Pepper
Broil 4 minutes or until brown
Enjoy!!!
Sweet 'n Tangy Pot Roast
ReplyDeleteTaken from "The Comfort Food Diet Cookbook" from Taste of Home.
1 boneless beef chuck roast (3 pounds)
1/2 tsp. salt
1/2 tsp. pepper
1 c. water
1c. ketchup
1/4 c. red wine or beef broth
1 envelope brown gravy mix
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder
3 T. cornstarch
1/4 c. cold water or beef broth
Place meat in 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over the meat. Cover and cook on low for 8 hours or until meat is tender.
Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 20-30 minutes or until gravy is thickened. Remove the meat from the slow cooker. Slice and serve with gravy.
Laura's Notes: Matt suggested that next time I replace beef broth for the water...of course that affects the values. I used red wine when I made this...Matt thought that might have made it too vinegary. (Next time I am going to replace the water with beef broth and keep the wine...I like wine in food :-) I served this with mashed potatoes, green beans and salad. The gravy was good over the potatoes too.
Hawaiian Chicken
ReplyDeleteMake in Crock-Pot and serve over rice
6 boneless, skinless chicken breast halves
16 oz. cans pineapple slices (or chunks)
15 oz. cans mandarin oranges
¼ cup cornstarch
½ cup brown sugar
¼ cup soy sauce
¼ cup lemon juice
1 t. salt
1 t. ground ginger
1/4 t. ground red pepper
1.5 cups rice – per recipe
Cooking day instructions
Place chicken in freezer bag. Add cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper to the bag. Place rice in a separate bag and bundle with the chicken. Keep cans of fruit unopened and bundle with the chicken and rice. Seal, label and freeze flat.
Serving day instructions
Thaw chicken mixture. Place chicken mixture and undrained pineapple in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add drained mandarin oranges to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil (optional) 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 minutes, again DO NOT LIFT THE LID.
Garlic Lemon Steaks
ReplyDelete2 Tablespoons Homemade Gourmet® Garlic Lemon Seasoning
1/4 cup water
2 Tablespoons butter, melted
2-3 pounds steaks of choice
Directions
Trim fat from steaks.
Combine seasoning, water, and melted butter.
Place steaks and marinade mixture in freezer bag. Close bag securely and squeeze bag to distribute ingredients thoroughly. Freeze. (or marinade steaks in refrigerator for at least 1 hour if using right away)
Grill or broil about 15 minutes total (or until desired level of doneness is reached.)
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.
Potato Stuffed Meatloaf
ReplyDelete-----------------------
1 cup soft bread crumbs
1/2 cup beef broth
1 egg, beaten
4 tsp. dried, minced onion
1 tsp. salt
1/4 tsp. Italian seasoning
1-1/2 lbs. Ground beef
4 cups frozen shredded hash browns
1/3 cup grated Parmesan cheese
1/4 cup Fresh minced parsley
1 tsp. onion salt
Mix breadcrumbs, 1/2 cup beef broth, egg, onion, salt and Italian seasoning in a large mixing bowl. Let stand for 2 minutes. Add ground beef and mix thoroughly. In a second bowl mix hash browns, Parmesan cheese, parsley, and onion salt.
Place meat mixture and potato mixture in separate freezer bags. Combine in a single gallon freezer bag. Seal, label and freeze flat.
Potato Stuffed Meatloaf Serving Directions:
Completely thaw meat and potato mixtures. Line a baking sheet with wax paper. Place meat mixture on waxed paper and pat into a 10-inch square. Spoon the potato mixture over meat mixture. Roll up jellyroll style removing wax paper as you go. Discard wax paper. Pinch edges and ends to seal. Place the meatloaf in a 9x13 baking dish.
Bake at 375 degrees for 50 minutes. Spoon ketchup or barbecue sauce (or sauce of your choosing) over the meatloaf. Bake an additional 10 minutes.