Sunday, September 25, 2011

Our Virgin Run

We're giving our first meeting a go!  There are 4 of us to start out the club.. the menu includes:

*Chicken Pot Pie
*Spicy Chicken Soup
*Crab Stuffed Shrimp

Our virgin run went well!  Started out small, but it was good for our first run.  Hopefully more lovely ladies can make it next month, and we'll have fuller freezers!  

Jessica's Spicy Chicken Soup
Meghan's Chicken Pot Pies

Angela’s Classic Chili recipe
Serves 4-6
Slow cook- 4 hours on HIGH or on 6 hours on LOW

1 ½ pounds lean ground beef
2 small onions, finely chopped
1 yellow bell pepper, chopped
3 cloves chopped garlic
2 cans (15.5 oz) kidney beans, drained
1 can (14.5 oz) diced tomatoes
1 can (8oz) no salt added tomato sauce
1 cup low-sodium chicken stock or broth
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
  1. Combine beef, onions, pepper, garlic, beans, tomatoes, tomato sauce, broth or stock, 2 TBS of chili powder, ½ tsp ground cumin, ½ tsp oregano all in the slow cooker. Cover the cooker and cook on HIGH for 4 hours and LOW for 6 hours.
  2. After cooked for the desired time, stir in remaining 1 TBS chili powder, ½ tsp ground chili powder, ½ tsp ground cumin, ½ tsp dried oregano and ½ tsp salt.
      Serve Warm and Enjoy!!!

You can always substitute lean ground beef for ground turkey or chicken and small white beans (navy beans) for kidney beans. It tastes great either way! 

Michelle's Crab Stuffed Shrimp
1 pound crab meat, picked through
1 pound  Shrimp (xtra large or jumbo) peeled & deveined
1 tbsp olive oil
3 green onions finely chopped
1/2 cup green bell pepper finely chopped
1/4 tsp of garlic powder
4 1/2 tsps heavy cream
1 tbsp dijon mustard
dash of cayenne pepper
1/4 cup mayo
1/2 cup cracker crumbs(i use multi grain) bread crumbs would also work
1 egg
2 tbsp fresh parsley
1/2 lemon, juiced

In a skillet with the oil saute the green onions & bell pepper until soft. Place in mixing bowl & add cream, mayo, dijon, lemon juice & egg. mix well. then add cracker crumbs, cayenne, garlic powder & parsley.  mix well.

Split shrimp down the bottom center to tail, not cutting all the way through. (make as though it will sit up straight). With a spoon mound a tbsp of filling on each shrimp molding slightly to stay put lol.

On a baking pan, spray a lil non stick oil so they dont stick & arrange shrimp. Bake at 350 degrees for about 15 -20 mins until shrimp are pink.

Can be served with side of rice & veggies, or serve with thin spaghetti & red sauce.

Jessica's Spicy Chicken Soup


  • 2 quarts water
  • 8 skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 1 tablespoon onion powder
  • 5 cubes chicken bouillon
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 (16 ounce) jar chunky salsa
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 (14.5 ounce) can whole peeled tomatoes
  • 1 (10.75 ounce) can condensed tomato soup
  • 3 tablespoons chili powder (can reduce based on desired spiciness)
  • 1 (15 ounce) can whole kernel corn, drained
  • 2 (16 ounce) cans chili beans, undrained
  • 1 (8 ounce) container sour cream


  1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
  2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

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