Supper Sisters Fan Favorites for March

Chicken and Noodles	1 (14%)
Corned Beef and Veggies	1 (14%)
Swedish Meatballs	3 (42%)
Scoville's Chili	3 (42%)
Tavern Meat	3 (42%)
Taco Stuffed Shells	2 (28%)
Easy Turkey Bake	2 (28%)
Chicken Stuffing Bake	2 (28%)
Penne Chicken	3 (42%)
Teriyaki Chicken	4 (57%)

Votes so far: 7 
Poll closed 

Chicken Tacos/Burritos

Chicken Tacos/Burritos

*3-4 chicken breasts
*1 can diced green chiles
*1/2 cup Zesty Italian dressing
*1/2 packet of Taco Seasoning
*1 cup sour cream
Tortillas

Cook for 2-3 hours on high in crock pot. Shred chicken and add sour cream. Cook an additional 20 minutes. Serve on warm tortillas with cheese, lettuce, tomatoes, etc.

Supper Sisters May Menu

Michelle L. - BBQ Pulled Pork (+ buns)

Betsy - Cheesy Ham and Potato Bake

Jen - Ham and Cheddar Quiche, Aztec Quiche

Alyssa - Chicken Tacos (+ tortillas, + sour cream)

Kristin - Teriyaki Chicken Salad (+ spinach)

Corinne - Spaghetti Pie (+ mozzarella cheese, + cottage cheese)

Emily - Sweet and Sour Chicken
Bonnie - Beef Stroganoff (+ egg noodles, + sour cream)
Karen - Swedish Meatballs (+ gravy, + rice)

Another Blog

Hi Ladies!

Karen Here.

I just wrote an article for another blog I thought I would share with all of you if you are interested. I write an article on Fridays for the Mom2MomCafe Blog called Fruitful Friday. Most weeks I just talk about food and share recipes. This week was a bit different and I talked about "Nourishment". If you're interested...here's a link.

Thanks.

Feeding Friendz-y April Menu

Here's our group for April! We are up to 7 ladies now!

Breanna - Barbequed Beef Cups
Ruthann - French Dip Sandwiches
Flo - Chicken Flautas
Lisa - Sweet and Sour Pork Chops
Bree - Meatloaf
Karen - Pulled Pork or Beef Sandwiches
Cheryl - TBD

So this week, you will be making a one main dish feeding FOUR adults 9 times:

7 to Swap
1 to Keep
1 for Benevolence

Tortilla Casserole

INGREDIENTS

1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 15oz can beans
2 cups salsa
2 cups sour cream
6 flour tortillas(7 inches)
2 cups shredded cheese

DIRECTIONS

Cook beef and onions in pan.
Remove from heat, stir in beans and peppers, coat a round 2qt pan with cooking spray.
Place a tortilla in bottom of pan, layer with salsa, beef/bean mixture, sour cream, then cheese, then another tortilla, repeat layers two more times.
Cook in oven.

Marinated Turkey Breast

Here is the link to the recipe for Jen's Marinated Turkey Breast.

Supper Sisters - April Menu

Supper Sisters are set to SWAP this Thursday, April 9th! If I don't have your name listed, I haven't heard what you are making...send me a note if you would like me to post it.

Here is the Menu:

Michelle L. - Cranberry Chicken

Betsy - Pizza Kits

Jen - Marinated Turkey Breast

Michelle C. - Teriyaki Chicken w/ Sticky Rice
Alyssa - Apple Butter Pork Loin

Kristin - Taco Braid

Corinne - Shredded Pork Quesadillas

Emily - Tortilla Casserole
Bonnie - Pork Chops
Karen - BBQ Beef

Apple Butter Pork Loin

Here is my Apple Butter Pork Loin recipe!

PORK LOIN

• 2 (1 1/2 pound) pork tenderloins
• seasoning salt to taste
• 2 cups apple juice
• 1/2 cup apple butter (see below for recipe)
  
• 1/4 cup brown sugar
• 2 tablespoons water
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
  

1. Preheat oven to 350F.
   
2. Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
3. Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork tenderloins from the oven, and spread the apple butter mixture over them.
4. Cover, and return to the oven for 2 hours, or until fork tender.

SLOW COOKER: Empty bag of pork into crockpot. Top pork with apple butter mixture. Cook on low for 8 hours.


APPLE BUTTER Recipe

• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Mix dry ingredients. Place apples in slow cooker and stir in dry mixture. Cook on high 1 hour. Stir. Cook covered on low 9-11 hours, stirring occasionally. Cook UNCOVERED for 1-2 hours on low stirring occasionally with a whisk to create a smoother texture. Test doneness by placing a spoonful on a saucer. If a ring of liquid forms around the mixture, it needs to cook longer.

Enjoy!! It's delicious!!!!
-Alyssa

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.