- Country Style Pork Ribs ~ Kari
- Chicken Cordon Bleu ~ Deanne
- Ham and Cheese Tortillas ~ Ellen
- Pepperoni Pasta Milano ~ Phyllis
- Beef Chimichangas ~ Laura
- Ritz Chicken ~ 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.
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.
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.
Pepperoni Pasta Milano
ReplyDelete1 pound Box Bowtie Pasta
8 oz bag Pepperoni – stack pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14 ½ oz. can diced tomatoes with basil, garlic & oregano
1 ½ cups heavy whipping cream (do not substitute)
¼ tsp fresh ground black pepper
Small baggie of shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Sauté until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes at a very low temperature, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions. Don't forget the box of pasta on swap day.
Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
Chicken Cordon Bleu (Revised 5/25)
ReplyDelete2.5 pound bag of boneless, skinless chicken breasts
6 slices of ham, thinly sliced
6 slices Swiss cheese
Sauce ingredients:
1/2 cup canned cream of chicken soup
1/4 cup white wine
1/4 cup sour cream
1 Tbsp Dijon mustard
1 tsp minced garlic
1/2 tsp kosher salt (reduced from 1 tsp)
1/4 tsp black pepper (reduced from 1/2 tsp)
Mix together sauce ingredients and pour into quart freezer bag. Bag ham slices and cheese slices and bundle with sauce. Include a 2.5 to 3 pound bag of frozen boneless skinless chicken breasts. Can put all parts in a labeled plastic grocery bag to hold everything together.
Serving Instructions: Thaw completely. Place each chicken breast on a cutting board. Arrange a slice of ham and Swiss cheese on top of each one. Roll each chicken breast tightly and secure with a toothpick. Place in baking dish. Pour sauce over chicken. (If desired, add 1 cup sliced mushrooms and chopped scallions to the sauce first.) Bake uncovered for 45 minutes at 375.
Ham and Cheese Tortillas
ReplyDelete1 package (8-10 count) of 8 inch tortillas
1 pound shaved ham or lunch meat ham
8 slices of cheese (muenster, cheddar, or provolone)
Make sure each meal receives the same amount of cheese.
Mayo mixture:
1/2 cup mayo
1/4 cup dijon mustard
1/8 cup honey
Mix well, and place in a ziplock.
Bundle all of the ingredients together and freeze.
Serving instructions (Three different options!):
1. Smear mayo on each tortilla, evenly distribute ham and cheese between each tortilla, roll up and serve.
2. Preheat a skillet or grill. Prepare tortillas as above, then brush a bit of canola or olive oil on the outside of each rolled tortilla, and lightly brown the rolled tortillas.
3. If you have a quesidilla maker, or make quesidillas in a skillet, you can use that with this recipe.