- Marilyn’s Famous Hot Dish ~ Ellen
- Baked Chicken Dijon ~ Jessica
- Italian Hot Beef ~ Kari
- Million Dollar Ham Sandwiches ~ Phyllis
- 15 Minute Beef Stroganoff ~ Lyn
- Tater Tot Hot Dish ~ Laura
- Freezer Meatballs (Marlo's Recipe) ~ Deanne
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.
1.5 pounds ground beef
ReplyDelete1 teaspoon salt
1/4 teaspoon pepper
1 onion,finely chopped
1 can tomato soup
2 cans chicken noodle soup (condensed–not diluted)
1 bag of chow mein noodles
Freezer Meal Prep:
Brown ground beef with chopped onion, salt, and pepper. Place beef mixture in zip-lock bag and add tomato and chicken noodle soups (do not add water to chicken noodle soup). Mix together.
Include 1 bag of chow mein noodles. Include in gallon zip lock along with meat mixture if desired (or swap on the side). Freeze flat.
Serving Day:
Thaw meat/soup mixture.
Place in casserole dish and mix with chow mien noodles.
Bake at 350 degrees for 20-30 minutes until heated through.
Tater Tot Hot Dish
ReplyDelete1½ pounds ground beef
1 medium onion, finely chopped
2 cans French cut green beans, drained
2 cans cream of chicken soup
1 small can (2.8 oz) French Fried Onions
24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
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 1/2-pound packages for you times the number of meals you are making
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 with foil at 350 degrees for 20-30 minutes. Remove foil and bake for 5 more minutes. Cut large sandwiches in half to serve.
2 pounds of chuck roast (or chuck tender roast)
ReplyDeleteMix 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 AND 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.
Baked Chicken Dijon
ReplyDelete2 1/2 pounds of boneless skinless chicken breasts
2 T. Dijon mustard
1/2 cup Butter
1 Garlic clove, minced
2 T. Fresh parsley, minced
1/3 cup Parmesan cheese, shredded
1 1/2 cups Panko* breadcrumbs
Assembly and Baking Directions:
Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, parmesan cheese and bread crumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter-coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze.
Serving Day Directions:
To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. If desired, you can top with additional finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise).
*Panko bread crumbs are found by the breadcrumbs and stuffing. Panko breadcrumbs are coarser than regular American-style breadcrumbs and give a really good crunch.
15-minute Beef Stroganoff
ReplyDelete1 pound beef roast
1 packet onion soup mix
2/3 cup water
1 cup sour cream
2 Tbsp flour
8 oz fresh sliced mushrooms
8+ oz egg noodles
Cook beef roast using your preferred method (crock pot or oven) until completely cooked through and fork tender. Then cut into small pieces.
Sauté mushrooms. Add meat. Combine soup mix and water. Add to meat. Bring to a boil. Stir flour into the sour cream and add just until heated through. Can be frozen and reheated. The sauce may separate but will mix back together with vigorous stirring. Sauce can be thinned with milk, cream, broth, or water.
Serve over cooked egg noodles.
This comment has been removed by a blog administrator.
ReplyDeleteFreezer Meatballs
ReplyDeleteMarlo's Recipe
**Note that I adapted the recipe to use 2 pounds of ground beef per each meal with the equivalent adjustments of other ingredients. To easily do this, I quadrupled the entire recipe (6 pounds of ground beef) and then divided it amongst 3 freezer bags.
Ingredients
1 1/2 pounds Ground beef
1/4 cup Dry bread crumbs
1/3 cup Onion chopped
1/4 cup Milk
1 Egg
1 tablespoon Parsley flakes
1 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Worcestershire sauce
COOKING DAY:
Combine all meatball ingredients and mix together gently. Seal and label in freezer bag.
SERVING DAY:
Thaw completely. Place in 350° oven for 30 minutes. Remove from pan and allow to cool.
Serving ideas:
* with spaghetti noodles and red sauce
* with pasta and cream sauce
* with a specialty sauce such as Mr Yoshida's Original Gourmet Sweet and Savory Marinade and Cooking Sauce for Grilling, Baking, and Saute (that is a long name!)
* use your imagination and share your idea if it turns out to be delicious.
Note that I opted not to form into meatballs this time in order to allow more flexibility. This mixture can be made into meatloaf, burgers, etc., depending on what your family prefers. My kids do not eat meatballs. Ugh!