- Baked Chicken Dijon ~ Kari
- 15 Minute Beef Stroganoff ~ Laura
- Curried Honey Mustard Chicken ~ Lisa
- Popular Beef ~ Phyllis
- Ritz Chicken ~ Lyn
- Lasagna ~ 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.
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.
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.
Curried Honey Mustard Chicken
ReplyDelete1/3 cup butter or canola oil
2/3 cup mustard
1/4 cup honey
2 tsp salt
2 tsp curry powder
2+ pounds boneless skinless chicken breasts or tenderloins
1 1/2 cups long grain rice
Prep Day: Put first 5 ingredients together in ziploc. Put chicken in second ziploc. Place rice in a small storage bag and bundle all with instructions.
Serving Day:
Drain chicken, pat dry if desired. Place in casserole dish. Warm sauce in a dish to melt
butter. Stir. Pour over chicken. Cook at 350 until done, basting every 10 minutes. (Depends on the thickness of the chicken and dish used, usually around 30-45 minutes).
Rice instructions: Combine packet of rice, 3 cups water (and 1 teaspoon salt and 1 tablespoon oil if desired) 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 5-10 minutes, again DO NOT LIFT THE LID. Can add curry powder, onion, and saphron if desired.
Popular Beef
ReplyDeleteIngredients:
1 lb ground beef
½ tsp salt
½ cup chopped onion
15 oz can tomato sauce
8 oz cottage cheese
1 cup sour cream
8 oz cream cheese
1/4 tsp pepper
8 oz spaghetti, linguine or other pasta (get what is inexpensive--can be more than 8 oz)
Cooking Day Directions:
Sauté the beef with salt and onion in a large skillet on medium heat until the beef is no longer pink, about 15 minutes. Add tomato sauce and set aside. Combine the remaining ingredients in a medium bowl, except pasta. Freeze each of the two mixtures in baggies. Put all together in a gallon bag freezer bag. Label and freeze flat. Be sure to bring the pasta on swap day.
Popular Beef Serving Day Instructions:
Thaw. Preheat oven to 350. Cook 8 oz pasta according to package directions and drain. While pasta is hot, mix it in to the cheese mixture in a medium bowl. Spread the pasta and cheese on the bottom of a greased casserole dish. Top with the meat mixture and sprinkle with Parmesan cheese if desired. Bake for 30 minutes or until hot and bubbly.