- Fish Packets ~ Kari
- Feta Chicken ~ Laura
- Taco Pasta ~ Lisa
- Ham Stuffed Manicotti ~ Phyllis
- Apple French Toast ~ Lyn
- Chicken Wine Casserole ~ 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.
Fish Packets
ReplyDelete24 ounces fish fillets, Tilapia
1/2-1 box frozen asparagus
Butter, garlic, chives, salt, lemon juice, all stirred together.
To serve, defrost the fish.
Spray a baking dish with cooking spray.
Layer the asparagus on the bottom of the dish.
Lay the fish on top of the asparagus.
Spread the butter evenly over the fish.
Cover the dish tightly with foil.
Bake at 375 for about 15 minutes or until the fish is just flaky.
You can also top the fish with parmesan cheese and broil for a few minutes with the foil removed to brown the cheese.
This is good served with beer bread, sweet tater fries, or brown rice or couscous.
Ham Stuffed Manicotti
ReplyDelete•14 manicotti shells
•1 onion, chopped
•2 cloves minced garlic
•¼ cup butter
•3 cups cubed ham
•1/3 cup grated parmesan cheese
•6 Tbsp. butter
•6 Tbsp. flour
•3 cups milk
•½ tsp. pepper
•2 cups shredded Swiss cheese
•½ cup grated parmesan cheese
Sauté onion and garlic in butter. Add ham and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture.
In a saucepan, melt 6 tablespoons butter. Stir in flour and heat until bubbly. Add milk and pepper. Whisk while cooking on medium to medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix ¼ of this cheese sauce with the ham mixture.
Place ham mixture in one bag and cheese mixture in another. Bundle together in freezer bag. Bring box of manicotti noodles on swap day.
Serving Day Instructions:
Cook manicotti as directed. Drain and set aside. Spread half of the cheese sauce in the bottom of a greased 9X13 pan. Fill the manicotti shells with ham mixture. (A baby spoon works great to get the mixture into the shells without making such a mess.) Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.
Taco Pasta
ReplyDelete1 jar - 26 oz. marinara sauce
1 box- 14.5 oz medium pasta shells
½ lb ground beef
½ lb sausage
1 pkg. taco seasoning mix
2 cups cheese
3 cups crushed tortilla chips
Brown ground beef and sausage together. Drain. Mix with taco seasoning mix. Boil pasta. Drain. Combine meat, pasta and marinara sauce. Place in a Ziploc bag. Place cheese and crushed chips in separate bags. Bundle meat mixture, cheese and chips in a freezer bag. Seal, Label and freeze flat.
Serving day:
Thaw completely. Place meat mixture in a 9x13” pan. Top with shredded cheese. Bake for 25 minutes at 375. Top with chips and additional toppings of your choice just before serving:
Lettuce
tomatoes
olives
sour cream
onions
salsa
Feta Chicken
ReplyDelete2 pounds boneless skinless chicken breasts
1/2 cup crumbled feta cheese
1/4-1/2 cup crumbled cooked bacon (the prepackeged stuff works great)
salt and pepper to taste
1 can diced tomatoes
Preparation day:
carefully cut a slit in teh thick part of each breast. Mix the cheese and bacon together, and equally stuff each breast with the cheese mix. Flash freeze the breasts, and when frozen, place in a ziplock. Bundle with the can of diced tomatoes, and label accordingly.
Serving day:
Remove the frozen breasts from the bag and defrost thoroughly. Secure the breasts with a toothpick, if needed. Season the meat with salt, pepper, garlic salt, Italian seasoning, Italian dressing, or whatever is your favorite. Heat 2 Tablespoons of canola oil in a large skillet. When hot, brown the breasts on each side. Reduce heat, add tomatoes, undrained, and cool for 10 more minutes, or until chicken is thoroughly cooked. Serve with french bread, salad, goat cheese, baked taters, or a pasta to soak up the tomato juice.
Chicken Wine Casserole
ReplyDelete1 box Uncle Ben’s Original Long Grain and Wild Rice
3 cups cooked chicken breast; cut into cubes
2 cans cream of chicken soup (full strength—not low fat or fat free)
½ cup white wine
2 cup herbed seasoned stuffing
½ cup butter **on hand on day of serving
Preparation:
Cook boneless, skinless chicken breasts and cut into cubes.
Mix 2 cans cream of chicken soup with ½ cup white wine and 3 cups cubed chicken. Place in baggie.
Put 1-2 cups herb seasoned stuffing in a separate small baggie.
Bundle chicken/soup mixture, dry stuffing, and a box of Uncle Ben's.
Chicken Wine Casserole Serving Day Instructions:
**Note that you will need to provide a stick of butter.
Thaw all. Spray a 9x 13 pan. Prepare package of Uncle Ben’s Long Grain and Wild Rice according to package directions (note this takes about 25 minutes).
Spread prepared rice in 9x13” glass pan. Top with chicken/soup mixture. Sprinkle herb seasoned stuffing on top. Add an additional 1 cup of herb seasoned stuffing if you desire. Melt 1 stick of butter and drizzle over stuffing crumbs. Bake uncovered 40 minutes at 350 or until bubbly and heated through.
Apple french toast:
ReplyDelete1 loaf french bread (16 ounce loaf)
6 medium sized apples, peeled, cored, and sliced or cubed into bite-sized pieces
2 cups milk (skim is great)
6 eggs, beaten
12 ounces cream cheese, softened
2 tsp. vanilla extract
1 T. cinnamon
Coarsly cut or rip the loaf of bread into bite-sized or slightly larger than bite-sized pieces. Place in a large bowl. Mix in the cut apples with the bread. Place the cream cheese, milk, vanilla, eggs, and cinnamon in a bowl. Mix it all together until the cheese is in small pieces. Pour the milk mixture over the bread and apples. Mix the bread with your hands to ensure that all the bread has been saturated. Place the bread into a ziploc, label, and freeze.
Serving day:
Thoroughly defrost the uncooked french toast in the fridge, preferrably overnight. Pour the bread mix into a sprayed 9x13 pan. Cover with foil. Bake at 350 for 30-45 minutes, or until it's set in the middle. Serve with maple syrup.