October 2016 Supper Swap

Italian Sandwiches - Jen R

Beef Chimichangas - Julie 

Chicken Cordon Bleu Crescents - Sarah B

Italian Chicken with Angel Hair Pasta - Stacy

September 2016 Supper Swap

Slow Cooker Crack Chicken - Jen R

Bourbon Chicken - Julie

Chicken Parmesan Meatball Casserole - Sarah B

Little League Beef Burgers - Stacy

July 2016 Supper Swap

Perfectly Grilled Chicken Breasts - Jen R

Smokehouse Burgers - Julie

Chick-a-roni - Sarah B

Lemon Garlic Dump Chicken - Stacy

May 2016 Supper Swap

Ranch Cheddar Burgers - Jen R

Crock-Pot Chicken Fajitas - Julie 

Pulled Pork - Sarah B

Chicken Lo Mein - Sarah B

Bruschetta Chicken - Stacy

April 2016 Supper Swap

Cheesy Individual Chicken Casserole en Puff - Jen R

Sour Cream Noodle Bake - Julie

Zilge Chicken - Sara D

Ranch Pork Chops - Sarah B

Crockpot BBQ Chicken - Stacy

The Best Crockpot BBQ Chicken

The Best Crockpot BBQ Chicken

www.freshfamilymeals.com

Ingredients

2.5 pound chicken breasts

1.25 cups BBQ sauce

0.25 heaping cup of Italian dressing

0.25 heaping cup of brown sugar

1.25 Tbsp Worcestershire Sauce

Cooking Day Instructions

Package up the chicken breasts in a freezer bag.  Mix the remaining ingredients together and put in a quart size freezer bag.  Bundle together for swap day.

Serving Day Instructions

Thaw chicken. Place chicken in crockpot and cover with the thawed BBQ sauce mixture.  Cook on high for 3-4 hours.  Once time is up you can either serve the breasts whole, or shred.  If you do shred return to the sauce and cover for an additional 10-15 minutes to soak up the sauce.  Serve on buns, over rice, in a wrap, on a salad, or eat as a plateful!

March 2016 Supper Swap

Pizza Burgers - Jen R

Bacon Wrapped Chicken - Julie

Corn Chowder - Sara D

Baked Chicken Dijon - Sarah B

Mistakenly Zesty Pork Chops - Stacy

Sweet & Sour Barbecued Chicken - Taylor

Corn Chowder

Corn Chowder

www.chef-in-training.com

Ingredients

1/4 cup butter

1/4 cup celery

1/4 cup onion

1/4 cup flour

3 cups milk

1 chicken bouillon cube

3 cups frozen corn

2 Tbsp sugar

2 tsp salt

2 cups cooked and diced potatoes

3/4 cup cooked and chopped bacon

1.5 cups heavy cream

1/4 tsp pepper

Cooking Day Instructions:

1. In a large saucepan, melt butter and add celery and onion.  Saute until tender.
2. Add flour and cook for 30 seconds, stirring.
3. Add mile and chicken bouillion cube and bring to a soft boil over medium heat.
4. Add corn, sugar and salt.  Return to a boil.
5. Add potatoes, bacon, heavy cream and pepper.
6. Cool, double bag and freeze flat. 

Serving Day Instructions:

Thaw and put in large saucepan to heat until hot.

February 2016 Supper Swap

Italian Sandwiches - Jen R

Italian Chicken & Angel Hair Pasta - Julie

Chicken Taquitos - Sara D

Smothered Burritos - Sarah B

Broiled Roll-Ups - Stacy

Honey Garlic Chicken - Taylor