Supper S.W.A.P.: Creative Names Anyone??

Monday, March 16, 2009

Creative Names Anyone??

So the Supper SWAP group serving 4 adults doing their first SWAP this Thursday!!

One thought has been brought to the table about helping to distinguish the two groups on this blog other than using the "serving 6" or "serving 4".

Any ideas for naming the two groups?

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How Does This Work??

10 ladies prepare ONE Main Protein dish, 10 times.

Supper SWAP for 6:

Dish feeds 6 adults.
Ladies spend $80 total on all 10 Meals.

Supper SWAP for 4:

Dish feeds 4 adults.
Ladies spend $60 total on all 10 Meals.

Food is fully prepared - cooked or just ready to throw in the oven or crock pot to cook.

Once a month we meet to SWAP. Meals arrive frozen or fresh cooked that day, in disposable freezer-safe containers.

Try to choose "health conscience" recipes, avoiding extremely high fat content. Also please avoid fish, mushrooms and extremely spicy.

Include all components if necessary to complete the dish, but you do not need to prepare side dishes.

Instructions on how to serve or complete preparation need to be attached to the dish. A recipe would be nice, too!

Use the blog to communicate what is being fixed, find new ideas and recipes.

Freezing Tips

Thanks to Freezer Friends for these great tips!

When wrapping meals for freezer: make sure to double wrap to prevent freezer burn.

Flash Marinade: Put raw chicken or beef in a ziploc baggie, pour in your marinade, then freeze. In the thawing process, your meat will be infused with the marinade and ready to cook!

Freezer Bags: Use GOOD freezer bags! Don't skimp on cheapo freezer bags or your food will taste like plastic!

Cooking Noodles: Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Tip from freezerchicks blog site!

Slow-Cooking Chicken for the Freezer: You can fill crock pot with chicken breasts and pour a can of chicken broth over meat. Cook on high for 4 hours. Another method that gives the meat more flavor is to layer 1 sliced onion in the bottom of slow cooker. Top with chicken. Sprinkle with seasoned salt, pepper and garlic powder. Cook on low for 4 hours or until done. With either of these methods, you need to keep an eye on your meat to make sure you do not overcook. Shred or dice and freeze in 2 cup portions for use in casseroles, tacos, etc...

Freezing Cooked Ground Beef: You can boil ground beef, then freeze it - it will be easy to thaw and use for tacos or something similar! To do this, add raw ground beef to large pot. Add onion, salt & pepper. Fill pot with water until water is 1" above the top of the meat. Boil, stirring occasionally to break up chunks. Meat is finished when no longer pink. Drain off the water (which drains off the fat). 1lb. raw ground beef 12.5oz. cooked ground beef

Freezing Sandwiches: You can make lunchmeat sandwiches ahead of time and freeze them. Just assemble the meat and cheese on bread and place in ziploc sandwich bags. Place all bagged sandwiches into a large ziploc freezer bag. Generic bags tend to be too thin and leave a plastic taste.

Meat in Freezer Meals: Start with FRESH meat - not frozen - because you can only freeze raw meat once!

Substitutions: Here is a great source for figuring out substitutions for your recipes when you start making something and realize you are missing an ingredient, click here.

Supper S.W.A.P.

Monday, March 16, 2009

Creative Names Anyone??

No comments:

Post a Comment

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Supper S.W.A.P.

Monday, March 16, 2009

Creative Names Anyone??

No comments:

Post a Comment

Quick Links to...

Supper Sisters April Fan Favorites

IMPORTANT Email Links

Categories and Cooks

Subscribe Here

Tips, Tricks and Recipe Lists

How Does This Work??

Other Great Blogs

Shoutouts from...

Freezing Tips

Followers

Blog Archive