- Chicken Deluxe Casserole ~ Laura
- Bacon Cheeseburger Potato Pie ~ Jessica
- Thai Chicken Pizza ~ Kari
- Taco Pasta Bake ~ Deanne
- Chicken Broccoli Divan ~ Phyllis
- Stuffed Baked Potatoes ~ Ellen
- Baked Chicken Chimichangas ~ Lyn
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 Deluxe Casserole
ReplyDeleteby Bev Douglas
4 cups Pepperidge Farms seasoned stuffing
1 cup melted butter
2 cans cream of celery soup
1 cup milk
3 cups diced cooked chicken breasts
10 ounce box of frozen peas
2 Tablespoons minced onion
Mix Pepperidge Farms stuffing with melted butter and put in baggie. Mix rest of the ingredients together in large bowl and place in a separate freezer bag. Bundle, label, freeze flat.
Serving Day Instructions:
Thaw. Press half of the stuffing mixture into a glass 9x13" pan. Pour the chicken mixture over top. Top with remaining stuffing mixture. Bake at 350 for 45-60 minutes.
Baked Chicken Chimichangas
ReplyDeleteTaste of Home
Ingredients
2-1/2 pounds boneless skinless chicken breasts
3 cups picante sauce, divided
1 cup shredded cheddar cheese
1 cup chopped green onions
2 teaspoons ground cumin
1 teaspoon dried oregano
12 flour tortillas (8 inches)
2 tablespoons butter, melted
Directions
Cook the chicken breasts, cool, and cube. Combine the chicken, 1-1/2 cups picante sauce, cheese, onions, cumin and oregano. Place in freezer bag. Put the remaining 1-1/2 cups picante in another baggie. Bundle both baggies with the tortillas and label.
Serving Day Directions:
Thaw. Spoon 1/2 cup mixture down the center of each warmed tortilla. Fold sides and ends over filling and roll up. Place seam side down in baking pans coated with cooking spray. Brush with 2 Tablespoons melted butter.
Bake, uncovered, at 375° for 20-25 minutes or until heated through. Top with remaining picante sauce and add your own sour cream, etc. to your liking.
Thai Chicken Pizza
ReplyDeleteFor 7 supper swap meals:
CHICKEN:
6-9 pounds chicken breasts, cut into bite-sized pieces
MARINADE:
4 cups white wine
1-1/2 cups soy sauce
6 cloves garlic, mashed
1 Tbsp Italian seaoning
Marinate bite-sized pieces of chicken in marinade at least 2 hours or overnight. Stir-fry chicken in marinade just until cooked through. Cool and package the chicken chunks in 7 baggies.
PEANUT SAUCE:
3 cups unsweetened pineapple juice
2 cups chunky peanut butter
6 cloves garlic, minced
1/3 cup firmly packed brown sugar
1-1/2 Tablespoons lemon juice
3 Tbsp soy sauce
3/4 tsp crushed red pepper (cayenne pepper)
In pan, combine pineapple juice, garlic, and peanut butter. Cook over medium heat, stirring until mixture boils and thickens. Remove from heat and stir in brown sugar, lemon juice, soy sauce, and pepper. Let cool to room temperature. Then divide into 7 baggies.
In the meal package include:
1 Boboli-type crust
1 cup shredded Asiago (or shredded parmesan--but NOT grated Parmesan in a can)
1 cup five-cheese blend or Italian shredded cheese or just shredded mozzarella
1 baggie of chicken
1 baggie with sauce
Instructions
Serving Day:
Thaw.
Assemble: Crust, sauce, chicken, cheese.
Can add mushrooms, red/green peppers, shredded carrots, cilantro if desired.
Bake according to time and temperature on Boboli package (about 15 minutes).
Note that you can also serve the chicken and sauce on salad, pasta, or even another pizza if desired. Kari--Let me know if you have questions and I can try to scan or photograph or snail mail you this cookbook)
Bacon Cheeseburger Potato Pie
ReplyDeleteAmanda
1-1/2 pounds extra lean ground beef
1/2 cup Progresso plain bread crumbs
1/4 cup finely chopped onion
1/4 cup ketchup
2 tsp prepared mustard
1/2 tsp salt
3 slices bacon
1/2 cup shredded cheddar cheese
22 ounce bag Alexia Red potatoes with Garlic and Parmesan Mashed Potatoes (at Wal-Mart)
In medium bowl, combine first 6 ingredients. Place in ziploc bag.
Cook bacon until crisp. Cool and crumble. Place crumbled bacon and shredded cheddar in ziploc bag. (You could purchase precooked bacon)
Bundle the 2 bags plus the bag of potatoes, label, and freeze flat.
Serving Day Instructions:
Thaw completely. Press meat mixture into bottom and up sides of ungreased 9" deep dish pie plate. Bake at 375 for 15 minutes.
Remove partially baked beef crust from oven; pour off any drippings. Spoon potatoes evenly into crust. Return to oven and bake an additional 15 minutes or until beef is thoroughly cooked and potatoes are heated through.
Remove pie from oven. Top with bacon and cheese. Return to oven and bake an additional 5 minutes or until cheese is melted. Remove from oven. Top with green onions and chopped tomato if desired. Let stand 10 minutes before cutting into wedges to serve.
Chicken Broccoli Divan
ReplyDeleteOne of Campbell's Most Requested Recipes
16 ounce bag frozen spears/tops
3 cups cooked and cubed boneless skinless chicken or turkey breasts
2 cans cream of chicken soup
2/3 cup milk
1 cup shredded cheddar cheese
1/4 cup fine dry bread crumbs (like Progresso)
2 Tbsp butter melted
Combine soup and milk. Stir in cooked cubed chicken and cheese. Transfer to ziploc bag.
Combine bread crubs and melted butter. Place in snack-size ziploc bag.
Bundle the 2 baggies with 16 ounce bag of frozen broccoli spears. This could be bundled in a plastic Wal-Mart bag. Label.
Serving Day Instructions:
Cook broccoli according to package directions, being careful not to overcook. Drain. Preheat oven to 450. Place broccoli in glass baking dish. Pour chicken mixture on top. Sprinkle with bread crumb mixture. Bake 15 minutes or until hot and bubbling.