April Swap

Week 1

Lu- Cheese Burgers with baked beans and chips.

The burgers will already be prepared so just throw them on the grill or in a skillet on the stovetop.

Amanda-Chicken Tetrazzini

This will already be prepared for you....you just have to thaw it and cook it. Once thawed bake covered at 350 for 30 to 40 min. or until bubbly. Will also provide bread.

Mel- Creamy Chicken Enchilladas and salad

They will already be prepared for you. cook at 350 for 30 min.

Leah we will miss swapping with you these next couple weeks.

March Swap Week 3

Leah-Chicken Parmigiana, Salad, Whole Wheat Pasta with browned butter and cheese

Breaded Chicken

Marinara Sauce

Mozzarella Cheese

Parmesan cheese

butter

garlic salt

whole wheat pasta

salad

Preheat oven to 375 degrees. Place frozen chicken in a baking dish and pour marinara sauce over it. Sprinkle mozzarella cheese over the top. Bake covered for 40 minutes and then uncovered for another 10 so the cheese gets nicely browned.

During the last 10 minutes cook pasta and brown the butter. In a small sauce pan heat butter over medium heat stirring often until butter begins to turn golden brown. Be careful not to burn it. Pour butter over hot pasta and sprinkle with paremesan cheese and garlic salt and toss to coat.

Lu-Roasted Chicken

Rub olive oil on chicken and sprinkle with Lawry’s Seasoned Salt. Bake at 375°F 45 minutes or until cooked thoroughly cooked.

Serve with rice and a veggie TBA .

Mel-Hot Turkey And Ham Sandwiches

small wheat rolls

1 package Turkey lunch meat

1 package Ham lunch meat

1/2 cup mustard

2 tbs poppyseeds

1 package provolone cheese

1 stick of butter

Cut turkey and ham into small squares set aside. Melt butter on low heat add meat, mustard, and poppy seeds. Mix until evenly coated. fill rolls and place provolone on sandwich. roll in alluminum foil and place on cookie sheet. bake at 350 degrees for 20 minutes.

Amanda -porkchops, potato’s and Asparagus

Follow package directions on Shake N Bake box and serve.

Asparagus - add 1 to 2 TBS of olive oil to pan and heat, add asparagus to pan, sprinkle with garlic salt and saute until desired tenderness

Bake potatoes as desired

March Swap Week 2

Leah-Chicken Tortilla Soup

Shredded chicken

2 cartons chicken broth

1 can diced tomatoes (with juice)

1 package frozen sweet corn

1 can black beans (drained and rinsed)

chopped green onions

chopped cilantro

seasonings

2 T olive oil (I won't send this along)

Garnishes

avocado

shredded cheese

sour cream

tortilla strips (I'll have them cut up but not fried so they don't get stale)

In a large pot heat 2 T olive oil and saute green onions until fragrant. Add shredded chicken to the pot and the tomatoes with juice. Heat through. Add seasonings and black beans. Pour in broth and frozen sweet corn. Bring to a high simmer and add the chopped cilantro. Simmer on low for about 15 minutes.

While soup is simmering, heat 1 cup canola oil in a frying pan. When hot enough, add tortilla strips in small batches and fry until crispy. Remove them and place them on a paper towel to drain. Sprinkle with salt. (I usually sprinkle a few with cinnamon sugar and save them for "dessert")

Garnish soup with cheese, avocado, sour cream and tortilla strips. We also love t add Cholula hot sauce (if you would like some let me know and I will send some along)

Amanda-Chinese Chicken Salad & Bread

1 Chinese Nappa Cabbage (will be chopped for you)

6 green onions (will be mixed with cabbage)

2 pkgs Ramen Noodles

2 cups croutons

1/2 cup sunflower seeds

1 stick butter

Chicken breasts (will be marinating)

Chicken: Grill or bake marinated chicken. Cut in slices and serve on top of salad.

Melt butter in large pan. Ad sauce mix from noodles and stir. Add sunflower seeds, croutons and noodles broken into small pieces. Brown over medium heat stirring often. Pour onto paper towels and blot out extra oil. Add to cabbage when ready to serve and toss with dressing. (I will provide the dressing...will just need to shake/stir well.) The dressing will be more than you need....just use whatever your preference.

Lu- Spicy Shrimp and Feta Pasta

Mince 6 garlic cloves. Heat 2 T. of olive oil in a large skillet. Brown garlic in oil and add 2 cans of Italian Style Diced Tomatoes, white wine, salt, black pepper or red cayenne pepper (I use black pepper so its not too spicy for the kids.) Add shrimp and cook until just opaque. Add 1 T of butter.

Serve with bread

Mel-Carne Asada Burritos

Carne Asada(this will be marinated)

refried beans

Tortillas

cheese

lettuce

tomato

Avocado

salsa

Grill meat to desired likeness. heat beans on stove, and assemble burritos. This is my absolute favorite meal.