Hot Ham & Cheese Sandwiches
*6 – 6-inch Hoagie Rolls
Mix the following in a small bowl:
1/4 cup softened butter
1 T mustard
½ T dried minced onion
½ T poppy seeds
1 ½ tsp sugar
Slice rolls in half lengthwise. Spread the above mixture on the inside of both halves of the bun. Top each roll/bun with 2 slices ham, Colby OR Swiss cheese. Replace roll tops. Put in a baggie (3 sandwiches per bag).
On Serving Day:
Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
Total needed for 6 supper swap meals:
36 Rolls
6 lbs Ham
3 sticks of butter
1.5 lb Colby
1.5 lb Swiss
Hawaiian Chicken
Hawaiian Chicken
2.5 lbs. boneless, skinless chicken breast halves
16 oz. cans pineapple slices (or chunks)
15 oz. cans mandarin oranges
¼ cup cornstarch
½ cup brown sugar
¼ cup soy sauce
¼ cup lemon juice
1 t. salt
1 t. ground ginger
4 t. ground red pepper
1.5 cups rice – per recipe
Serving day
Toasted almonds
Green pepper chunks (optional)
Original recipe yields
4-6 servings
Cooking day instructions
Place chicken in freezer bag. Add cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper to the bag. Place rice in a separate bag and bundle with the chicken. Keep cans of fruit unopened and bundle with the chicken and rice. Seal, label and freeze flat.
Serving day instructions
Thaw chicken mixture. Place chicken mixture and undrained pineapple in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add drained mandarin oranges and green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
2.5 lbs. boneless, skinless chicken breast halves
16 oz. cans pineapple slices (or chunks)
15 oz. cans mandarin oranges
¼ cup cornstarch
½ cup brown sugar
¼ cup soy sauce
¼ cup lemon juice
1 t. salt
1 t. ground ginger
4 t. ground red pepper
1.5 cups rice – per recipe
Serving day
Toasted almonds
Green pepper chunks (optional)
Original recipe yields
4-6 servings
Cooking day instructions
Place chicken in freezer bag. Add cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper to the bag. Place rice in a separate bag and bundle with the chicken. Keep cans of fruit unopened and bundle with the chicken and rice. Seal, label and freeze flat.
Serving day instructions
Thaw chicken mixture. Place chicken mixture and undrained pineapple in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add drained mandarin oranges and green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
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