Bacon Corn Chowder

2-3 slices Bacon, cut into 1/2 inch pieces
1 Onion chopped
1/2 Yellow Bell Pepper, chopped
2 1/2 cups Chicken Stock
2-3 medium Potatoes
2 cups Whole Kernel Corn
1/4 cup Light Cream

1. Cook Bacon over medium heat until crisp. Remove to paper towel, discard liquid. Add onion, bell pepper. Cook 3-5 minutes until tender.
2. Add Potatoes and Chicken Stock. Bring to boil. Reduce heat and simmer 15 minutes. Add corn, cook 5 minutes more.
3. Remove from heat, cool slightly. Transfer 2 cups to blender, puree. Return to pot. Add cream. Heat to serving temperature.
4. Serve topped with Bacon.
   

Our Group Names...

Jen's suggestion is our winner for the SWAP group feeding 6 adults -

Supper Sisters

The SWAP group feeding 4 adults group effort came up with -

Feeding Friends-y

To make it easier for everyone, I will put a quick access link to all the posts from each group on the side bar. This way if you want to see only the recipes from your group, you can go to that link. Otherwise, the "main" page will show both.

Thanks for checking the blog regularly and sending in your recipes and comments! You are AWESOME!!!

Scoville’s Chili

• 2 tablespoons olive oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 2 small green bell peppers, seeded and chopped **I didn’t do these**
• 1.5 pounds lean ground turkey
• 2 tablespoons chili powder ** I did 5 tbsp for entire batch for 60 people**
• 2 teaspoons red pepper flakes **I did 2 tsp for entire batch**
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 1 (1 ounce) envelope instant hot chocolate mix
• 2 teaspoons seasoned salt
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke flavoring
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained
• 1 cup chicken broth
• 1/2 cup canned whole kernel corn
• 1 tablespoon hot pepper sauce ** I omitted this**

1. Cook turkey by sautéing or cook in crockpot until cooked through, may add seasonings while meat is cooking.
2. Add any seasonings not already added. Stir in Worcestershire sauce, liquid smoke, diced tomatoes, tomato sauce and kidney beans. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
3. Mix in the corn and hot pepper sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.

March SWAP for 4 - Starting This Week

Supper SWAP serving 4 adults is having the first SWAP this week!

Here's the line up:

Karen - Chicken and Noodles
Ruthann - Italian Sausage Soup
Breanna - Bacon Corn Chowder
Flo - Rosemary Barbecue Pork Chops
Lisa - Chicken Parmesan (w/Spaghetti)
Cheryl - ??

Thursday Night the 19th at 8:30 p.m. at Karen's.

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?

March Menu for 6

Here's what we've got cookin':

Karen - Chicken and Noodles
Alyssa - Slow Cooker Corned Beef & Veggies
Joanna - Swedish Meatballs
Michelle L. - Scoville's Chili and Cornbread
Bonnie - Tavern Meat, Buns and Pork 'n Beans
Jen - Taco Stuffed Jumbo Shells
Betsy - Easy Turkey Bake
Michelle C.- Chicken and Stuffing Bake
Kirstin - Penne Chicken
Corrine - Teriyaki Chicken

Click on the links for more detailed recipes!

Teriyaki Chicken

Chicken and Yoshida's Soy Sauce

Cook in the crock pot on high for 3-4 hours

Take out the chicken pieces and break them up, or shred them

Add them back into the sauce

Serve on cooked rice

Chicken and Stuffing Bake

Four large Chicken Breasts cut into cubes

Cook the Chicken and drain

Add one can of Cream of Chicken Soup with the can of Milk

Put it into a 9x12 pan

Spread your favorite cooked Stuffing over the top.

Bake until done

Reheat instructions...and don't forget to take the plastic cover off before baking!

Bake uncovered for about 30 minutes.

Slow Cooker Corned Beef & Veggies

• 1 medium onion, cut into wedges
• 4 medium potatoes, peeled and quartered
• 1 pound baby carrots
• 3 cups water
• 3 tsp minced garlic
• 1/4 tsp minced bay leaf
• 1 tablespoons sugar
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon pepper
• 1 (3 pound) corned beef brisket with spice packet
• 1 small head cabbage, cut into wedges

DIRECTIONS

1. Place brisket in slow cooker. Add the onion, potatoes, carrots. Add cabbage. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.

AS A FREEZER MEAL:

Empty corned beef bag into slow cooker first.Peel potatoes and cut into large chunks so they withstand the slow cooking time (i.e. small potatoes=halve, medium=thirds, large=quarter). Add potatoes and cabbage. Add 2 more cups of water. (One of the bags needs 3 cups of water added so do according to what your corned beef bag says) Cook for 8-10 hours on low. Mine took 6 hours on high so it may take longer.

The next day leftovers are DELICIOUS! I'd almost recommend making it and not eating it until the next day!! It's up to you :) ENJOY (especially to those first time corned beef-ers)!!!!!

Taco Stuffed Jumbo Shells

1 Onion (finely diced)
2 lbs. Ground Beef
1 T. Chili Powder
6 oz. cream cheese
1 cup Taco Sauce
1 ½ cups Shredded Cheese
1 cup crushed Corn Chips
21-24 Jumbo Shells (or wonton wraps)
Optional: Top with sour cream and green onions

Cook shells according to directions, or press wonton wraps in muffin tins. Chop onion and cook with ground beef. Drain Fat. Stir in chili powder, cream cheese, and ½ cup taco sauce. Heat until cheese is melted. Fill shells with mixture. Top each shell with a little more taco sauce. Cover with foil and cook at 350 for 20-30 minutes. Remove foil. Sprinkle with crushed corn chips and cheese and cook an additional 10 minutes. Garnish with sour cream and green onions.

Chicken and Noodles

Chicken & Noodles

Start by boiling 2-3 lbs. of chicken in a full stock pot of salted water. (I prefer a whole chicken to get both dark and light meat, but you can use only one or the other if you like.)

Make the Noodles, while allowing chicken to cook until very tender. When the chicken is cooked, remove it from broth and take out all the bones. Before adding the chicken back to the broth, bring it to a rapid boil and slowly add the well-floured noodles.

Allow noodles to cook until done and add the chicken back in. Serve with crackers and sour cream if you like.

Home-made Egg Noodles

In large bowl, mix 2 Cups Flour and 1/2 tsp Baking Powder.
In a smaller bowl, beat 3 eggs and 3 Tbsp. Water.

Slowly add the egg mixture to the flour. Knead dough into a stiff ball. Pull of small golf-ball sized pieces and roll out on a floured surface with a rolling pin. Cut into 1/4 strips. Toss with extra flour and add to broth.

For the SWAP Group - I am placing the 3 boneless thighs and 2 breasts into a freezer bag with instructions to put chicken in 12 cups of water and boil for 2-3 hours. I am also providing a bag of "Country Pasta" Dried Egg Noodles to add and cook for an additional 20 minutes.

Swedish Meatballs

This simple recipe tastes fabulous served over mashed potatoes, hot rice, or buttered egg noodles.

Prep Time: 15 minutes

Cook Time: 8 hours

Ingredients:

• 2 lbs. frozen cooked meatballs
• 10 oz. can condensed cream of mushroom soup with roasted garlic
• 1 cup water
• 1 pkg. dry turkey gravy mix
• 1/2 tsp. dried thyme
• 2 bay leaves

Preparation:

Place meatballs in 4-6 quart crockpot. Add soup, water, dry gravy mix, thyme and bay leaves. Cover crockpot and cook on low 6 - 8 hours or on high for 3 - 4 hours. Discard bay leaves before serving. Serve over mashed potatoes or buttered egg noodles. Serves 6

An Invitation to Use the Blog...

Hello ladies...

Thank you for inviting me into your meal exchange group last month. I loved it so much, I wanted to blog about it! I found some other bloggers doing this, and was impressed by how efficient the communication was and the cataloging of all the fun swapping dinners.

It's up to you if you would like to use this blog...I am offering to administrate and handle the details. All you would need to do is email. Here are the top three ways to use this blog:

1. Monthly Meal Lists - Each month will have it's own post saying who is making what. In the past you used a group email passed around. We can still do that, and I'll take the info from the email. The blog, however, will be a great place to "store" the list each month and you can refer back to it.

2. Recipes and Instructions - By clicking on the "Email a Recipe" link on the sidebar, you can easily send in the full recipe for the meal and the instructions for preparation. The beauty of using the blog is in the "Label" system. We'll be able to archive all of our past recipes and refer to them easily...by month and by chef!

3. Sharing New Ideas - We can post links to helpful hints, recipes, cool articles, nutrition facts...possibilities are endless. We can also communicate to each other about our recipes and if we made any changes or additions.

In sharing this group with a friend, she wanted to start a group serving 4 adults. I want to try to have two groups using this blog. My hope is that we will be able to communicate and be a resource for each other. I will only use first names, so if you would prefer not to be identified when you send in a recipe, let me know. If you have a blogger id, you are welcome to use that and follow this blog.

Any thoughts, ideas, suggestions are always welcome. Just send me an email, using the link on the right side.

I look forward to making this a great site!!!

Sincerely,
Karen

Reusable Containers

What about Reusable Containers....

Breanna wrote in:

okay, also, what about the intial expense of the food containers...is part of the guidelines to use the ones you receive to package the next month's foods? do you know what i mean? i don't want to be buying those containers every month. plus, it's more earth friendly to reuse!

My first month's experience was that of mostly gallon-size ziplock bags. Personally I really liked this option. One, because they stacked SO well in my freezer and weren't too bulky. Two, no fuss with clean-up. I could have washed and re-used, but with the ziplocks, I prefer recycling.

I also got a couple reusable aluminum 9x13 pans. These...I can see washing and reusing a couple times. I would save mine throughout the months as I got them, and if I chose a meal needing them, I would use them. Otherwise, you can get 2 for a $1 at the dollar store.

My thought is keep it cheap and simple...Any thoughts from those of you doing this for a while?