On hold till January 10

I think its safe to say at this point that we are all ready to hold off on swapping again until January. I took a guess, looking at the calendar, to say that we better wait till the 10th because we may all have limited time to shop/prep, and/or full refrigerators after the New Year celebration. If anyone wants to suggest otherwise, please do! But if all are in agreement, once the results are tallied we can submit our January menu for four weeks, the 10th thru the 31st.

Are we swapping

this week?

Meatball Sliders and Antipasto Salad

Meatball Sliders

*Meatballs and rolls can be kept in the freezer until you want to use them. Take the rolls out of the freezer 1-2 hours before you need them.

Meatballs and Sauce: You have 3 choices of how to prepare the meatballs and sauce…

1. Put the meatballs and sauce in a crockpot on Low for 3 hours or high for 2 hours.

2. Place meatballs and sauce in a covered microwave safe dish and heat on high for about 3-5 minutes.

3. Place meatballs and sauce in a saucepan and heat over medium heat until the bubbling and meatballs are heated through.

Rolls: Preheat oven to 400 degrees

1. Put foil on a baking sheet (for easy clean-up)

2. Open up slider rolls and lay them on the tray with the inside of the rolls facing up.

3. Sprinkle the shredded mozzarella on all of the roll halves.

4. Bake for about 5 minutes or until the cheese is melted.

Place one meatball inside each slider roll with a little bit of sauce. We like to put a little sauce in a bowl for dipping too.

Serving size= 3 sliders per adult. 1 per child (we usually cut the meatball in half for the kids to make it easier to bite and then we cut up the other half for them to eat without a roll.)

Antipasto Salad

Combine the lettuce, cucumbers, chicken, olives, salami, and provolone cheese into a bowl. Mix dressing according to package. (I'm assuming you have vinegar...sorry.) Shake the dressing, pour and toss salad. Sorry I didn't make you home-made dressing this time!

Chinese Chicken Salad and Asian Pears

Prep: You will need to slice the cucumber and put the snap peas, chow mein, and mandarins into dishes to serve on the side (or toss in if you like). You can warm up the chicken if you like. This grilled chicken recipe is versatile for using with a variety of pastas, salads, or alone if you like. Slice up the asian pears for a side or dessert.

Salad ingredients:

4 grilled chicken breasts, sliced or diced (see instructions below)

1 head Romaine or green leaf lettuce, sliced

1 cucumber, sliced

2-3 green onions, sliced

1-2 carrots, shredded or sliced

chow mein or fried wonton skins

optional: snap peas, mandarin oranges

dressing below

Combine lettuce, cucumber, green onions, carrots, and chicken pieces. Toss with dressing. Serve with snap peas, mandarin oranges, and chow mein on the side to add to salad as desired.

Dressing:

2 Tbsp sugar

1 tsp salt

1/2 Tbsp pepper

1/4 c. vegetable or olive oil

1/4 c. rice vinegar

1 Tbsp sesame oil

Whisk together.

Grilled chicken breasts:

4 boneless skinless chicken breasts

1/4 c. vegetable or olive oil

2 tsp garlic powder

2 tsp onion powder

1 tsp salt

1/2 tsp black pepper

Whisk oil and spices and pour on chicken in a ziploc bag. Marinate 15 minutes to 8 hours. Grill for 6-7 minutes per side. Cut into pieces.

Chicken Sandwhiches

Hi ladies!

FYI: I changed my meal due to lack of time.

Chicken sandwiches...
Ingredients:
wheat buns
chicken breasts
BBQ sauce, kethup, mustard
salt/pepper/lawry's
red onion
bacon (I already cooked this for you)
cheese
lettuece
tomato

BBQ the chicken. You can prepare the chicken two ways: 1. BBQ the chicken with the BBQ sauce. 2. Or sprinkle salt/pepper/lawry's on both sides of the chicken breasts. BBQ. And then spread the BBQ sauce on later as you put the sandwiches together. Lay the buns on a cookie sheet. Place cheese on the buns. Broil for a few minutes (until bread is toasted and cheese is melted). Build your sandwich. You can put spread ketchup and mustard or BBQ sauce as you put together each sandwich. Serve with tater tots.

one more thing....

I meant to say "brown the meat with the onions." Not "brown the onions with the meat." Sorry. It's late. I'm tired! :)

Beef Over Rice

This meal will take a little bit of prep and needs to simmer for a few hours before serving. Also the meat won't be frozen. If you don't eat it within the next couple of days, I might freeze. The package said "sell by November 10th." Which means it will be fine for the week, but I get kind of extra cautious about dates. But that's just me.

Here's the recipe:
1/2 diced onion
oil
flour
1 tablespoon minced garlic (or 1 tsp of fresh garlic)
1-2 lbs of top sirlion cut into cubes (cut off the fat)
1 tsp lawry's, 1 tsp pepper, 1/2 tsp salt (or garlic salt)
About 6 cups of water
8 beef bouillon cubes (1 cube per cup of water plus a little more)
2 bay leaves
4 tbs of kitchen bouquet (this is what makes the sauce turn brown in color)
a little worchester sauce

Preparation:
Saute the onions in a little bit of oil. Cover the meat with flour. And brown the onions with the meat. Add the water, plus garlic, spices, bouillon cubes, bay leaves and kitchen bouquet. Simmer for 2 hours. Stir occasionally. I like to make this in the late morning and let it simmer all day. It makes my house smell yummy!

SOME NOTES:
+I gave you 10 beef bouillon cubes in case you needed to add more water throughout the day.
+I put the worchester sauce in with the bag of kitchen bouquet in case you were wondering where it was.
+If at any point you don't like the consistency you can do the following: if too thick add water and perhaps another cube. If too thin, mix a little flour and water in a cup and then pour into the sauce. It's really up to you how thick or thin you think it should be.
+Also, feel free to season to taste as you try it (adding more if needed before serving).

Serve the sauce over brown rice. Serve with asparagus and crescent rolls.

Pork Milanese

Ingredients

nocoupons

• 1 cup panko (Japanese bread crumbs)
• 1/2 cup finely grated Parmesan
• 2 large eggs
• 6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
• Salt and freshly ground black pepper
• 1/4 cup plus 3 tablespoons olive oil
• 6 lemon wedges

Directions

Preheat the oven to 200 degrees F.

Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.

Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.

Transfer the pork to plates and serve with lemon wedges.

MEAL SWAP PREP:

This recipe requires a little bit of work, but I think the finished meal is worth it!

You need 3 wide shallow bowls.

Bowl #1: flour

Bowl #2: two lightly beaten eggs

Bowl #3: bread crumb mixture

Sprinkle the pork chops (I already pounded them) with salt and pepper (both sides). Working with one chop at a time, dredge in flour, dip in egg, coat in bread-crumb mixture, pressing gently to adhere.

Set oven (or toaster oven) on warm. Melt 2 T butter in 1/3 cup olive oil over medium heat in a heavy sauté pan. Working with as many pork chops will fit easily into your pan, cook chops until light golden brown—3 minutes per side. (I usually actually set my kitchen timer—exactly 3 minutes per side, then I don’t have to keep checking.) Keep cooked chops warm in oven (covered in foil) while you finish cooking the rest.

Prepare green beans as you like. I steam them on the stovetop for about 15 minutes.

Serve pork chops with a lemon wedge.

Chicken Caesar Wraps and Bran-Raisin Muffins

Note: Please forgive the duplication with Betsy's Caesar Salad this week due to my last minute change! You'll need to wash the tomatoes and cut them in half. I halved the muffin recipe below so you wouldn't be eating them forever...just follow the baking instructions below as this recipe is intended to be kept in the fridge until you're ready to bake them, up to 2 weeks.

Chicken Caesar Wraps

1 head/package romaine lettuce torn into pieces

1/2 package of grape tomatoes, halved

1/2 c. shredded parmesan cheese

1 lb. diced grilled chicken pieces (in this case from the frozen section)

caesar dressing of choice

large tortilla wraps of choice

Toss together lettuce, tomatoes, cheese, chicken and dressing. Wrap in room temperature tortillas to eat.

Ready Bake Bran Muffins

3 c. whole bran cereal (ie. All-Bran or Trader Joe's High Fiber Cereal)

1 c. boiling water

2 eggs, slightly beaten

2 c. buttermilk

1/2 c. vegetable oil

1 c. raisins

2 1/2 tsp baking soda

1/2 tsp salt

1 c. sugar

2 1/2 c. unsifted flour

In large bowl, mix bran cereal with water. Stir to moisten evenly and set aside until cool. Then add eggs, buttermilk, oil and fruit. Blend well. In separate bowl stir together soda, salt, sugar and flour. Stir into bran mixture. Bake muffins now, or refrigerate in tightly covered container for up to 2 weeks, baking at your convenience. Stir batter evenly to distribute fruit before using. Spoon batter into greased muffin pan, filling 2/3 to 3/4 full. Bake in 425 over for 15-20 minutes, or until tops spring back when touched. Serve hot. Makes about 2 dozen.

Lasagna and Caesar Salad

Lasagna

Adapted from Barefoot Contessa

Ingredients

• 2 tablespoons olive oil

• 1 cup chopped yellow onion (1 onion)

• 2 garlic cloves, minced

• 1 1/2 pounds sweet Italian sausage, casings removed

• 1 (28-ounce) can crushed tomatoes in tomato puree

• 1 (6-ounce) can tomato paste

• 1/4 cup chopped fresh flat-leaf parsley, divided

• 1/2 cup chopped fresh basil leaves

• 2 teaspoons kosher salt

• 3/4 teaspoon freshly ground black pepper

• 1/2 pound lasagna noodles (no boil type)

• 15 ounces ricotta cheese

• 3 to 4 ounces creamy goat cheese, crumbled

• 1 cup grated Parmesan, plus 1/4 cup for sprinkling

• 1 extra-large egg, lightly beaten

• 1 pound shredded mozzarella

Directions

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

*If cooking from frozen, allow it to thaw first. If lasagna has been in your fridge (MEAL SWAP) then allow it to sit on the counter for 30-60 minutes before cooking. You will probably need to add another 10 minutes of baking time since it has been in the fridge.

Spaghetti with Italian Sausage and Chicken Pieces

Prep: Just reheat in a saucepan and cook the noodles. Watch out for bones I may have missed since the meat fell off the chicken bones. I gave you a half recipe since a whole recipe (below) makes enough for plenty of leftovers or a meal with guests.

1 package of Italian sausages (1 lb. or so)

1 package of chicken pieces (about 10 legs, thighs, etc.)

3 6-oz cans tomato paste

add 1 can of water for each can of paste

3 15-oz cans tomato sauce

add 1 can of water for each can of sauce

spices to taste, or approx:

2 tsp dried leaf oregano

2 tsp dried basil

1 tsp garlic powder

1/4 tsp red pepper flakes

Brown the sausage and chicken pieces in a skillet until almost cooked through. Drain grease and set aside. In a stock pot combine the tomato paste, sauce, water, and spices. Mix and add meat. Bring to a boil, then reduce to a simmer over low heat for 4-6 hours. Serve over noodles of choice.

Terryaki Chicken and Fumi Salad

Important Note:
My meal requires using the BBQ. So plan it for good weather. I think it's supposed to be in the 80's this week, so it should all work out just fine.

Chicken Instructions:
Thaw chicken (if you kept it frozen). Marinade chicken (I usually marinade for most of the day, but a couple of hours is enough). Barbeque the chicken. I also put in a little bag of glaze. You can brush this over the chicken as you bbq it.

Fumi salad:
I head of chopped cabbage
8 T slivered almonds
8 T sesame seeds
8 green onions
2 pkgs of top-ramen (any flavor) crunched up and uncooked

Brown the slivered almonds and sesame seeds in oven. Mix cabbage and onions in lrage bowl. At the last minute, add nuts, and seeds, and crunched up ramen. Pour on the dressing and mix.

Serve the chicken with fumi salad and pineapple. (I didn't cut the pineapple for you. Sorry!) :)

Fumi Salad Dressing:
4 T sugar
1 tsp pepper
6 T rice vinegar
1 C salad oil
One flavor packet from Ramen

This salad recipe serves 6-8 adults. We usually have some left over. So, I always set half of it aside and half of the dressing aside. Then it won't be soggy and you can have it for leftovers. If you end up needing more, then you can always mix some more up.

Burgers and Fries

• Preheat oven and cook fries as instructed on bag.
• Grill the burgers. (I gave you each 3 larger burgers and 3 smaller ones. The smaller ones have less seasoning.) Add cheese (swiss or cheddar) to melt before removing from grill.
  
• Grill/toast buns.
• Grill onions if desired.
  
• Slice avocado and tomato.
• Assemble as you like--avocado, onion, tomato, bacon, cheese.
  
• Serve with salad and fries. (I assumed that you have ketchup and mustard.)
  

Roast Beef Sandwiches with Broccoli Salad

**For this meal you will need to do a little prep ahead of time. Sorry! The meat needs to cook for either 4 or 8 hours. (Cooking it for 8 on LOW is better). You will need to put the salad together at least 2 hours before you eat it so that all the flavors can blend and the broccoli can soften. I didn't want to make the salad for you in case some of you don't eat this meal until the end of the week. By then I think that the salad would be soggy.

Roast Beef Sandwiches

Ingredients:

3 lb chuck or round roast

1 can French Onion Soup

1 can Beef Broth

2 pkgs Italian Dressing Mix (dry)

French rolls

Swiss cheese slices

Prep:

Pour soups and dressing mix into the crock pot and stir. Add roast. Cook 8 hours on LOW or 4 hours on HIGH. Shred or slice the meat thinly and serve on toasted rolls with Swiss cheese. You can ladle some of the “au jus” into bowls for people to dip their sandwiches in.

Broccoli Salad

Ingredients:

10 slices of bacon (cooked and crumbled it’s about ¾ cup)

1 head/4 cups of fresh broccoli cut into bite size pieces

¼ cup red onion, chopped

½ cup craisins

3 T white wine vinegar

2 T sugar

1 cup mayonnaise

Prep:

- Cook bacon, drain, crumble and let cool.

- In a large bowl, combine broccoli, onion and craisins. In a small bowl, combine vinegar, sugar, and mayo. (I did this for you) Pour over broccoli mixture, toss until well mixed. **Refrigerate for at least two hours before serving.

-Before serving, toss salad with crumbled bacon