- Poor Man's Pad Thai ~ Kari
- Chicken Chili ~ Lisa
- Pork BBQ from 30-day Gourmet ~ Laura
- Wild Rice Soup ~ 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.
Chicken Chili
ReplyDelete3 boneless, skinless chicken breasts
small amount of oil
1 packet of fajita seasoning
1 jar salsa (I used Pace)
1 large (48?oz) can of chicken broth
3 small (15 oz) cans of beans (any combo of navy, black, great northern, etc.)
Shredded cheese (mozz, cheddar, jack, etc.)
Saute the chicken in a bit of oil and the fajita seasoning until cooked through. I did add a bit of water as well. Shred.
In a large pot combine the shredded chicken, jar of salsa, chicken broth, and the beans. When I pureed the beans I used about 3/4 cup of the chicken broth so they were easier to puree and became smoother. Simmer for about an hour. Add some shredded cheese to each bowl when serving, if desired.
Wild Rice Soup
ReplyDeleteLee Strand - revised
1-1/2 sticks butter (3/4 cup)
1/2 medium yellow onion, diced small
2 carrots, diced small
3 ribs celery, diced small (1 1/2 cups)
1 clove garlic, minced
1/2 cup flour
1 tsp. dry thyme leaves
1 tsp black pepper
1 1/2 tsp salt
4 cups chicken stock
1 pint Half and Half
1/3# wild rice mix (approximately 4 cups prepared)
6 oz diced ham
Make wild rice according to package directions.
Saute vegetables, thyme, salt and pepper in butter on medium heat.
Add flour and cook on low. Heat 2 minutes.
Add chicken stock and simmer. Add Half and Half, wild rice and diced ham. Simmer.
Pork Barbecue from 30-day Gourmet
ReplyDeleteIngredients:
½ cup Chopped onion
¼ cup Chopped celery
½ cup
1/3 cup Water
2 Tablespoons Lemon juice
1 Tablespoon Brown sugar or molasses
1 Tablespoon Worcestershire sauce
1 Tablespoon Vinegar
1 Tablespoon Prepared mustard
Salt and pepper to taste
1-1/2 lbs. Pork roast
Hoagie rolls or sandwich buns
Assembly Directions:
In slow cooker, stir all ingredients together except for meat. Set the meat on top of the sauce and simmer until meat is easily shredded with a fork. Simmer 6 to 8 hours over night. Shred meat while it is warm. Stir in the sauce well. The barbecued pork is now ready to eat, or cool for freezing.
Freezing Directions: When the meat is cool, portion it into freezer bags or rigid containers. Seal, label and freeze.
Serving Directions:
Thaw the meat. Heat the meat in the microwave, in a saucepan on low, or in the oven at 350 degrees until hot (15 to 20 minutes per recipe).