Recipe Swap

Wow it’s been a minute since we’ve done a blog post! At long last we have a post for you… one we hope you will love since it contains: FOOD! Our annual recipe swap is always such a fun meeting. It’s a great time to sit back, enjoy food and conversation, and of course to come home with a few new recipes to add to your family’s “rotation.” You can download all the recipes HERE.

Just in time for holiday parties, we have recipes for dips and sides galore:

  1. Creamy cheesy spinach dip
  2. Chips & queso dip
  3. Shrimp dip/spread
  4. Garlic artichoke dip **
  5. Pineapple casserole with cheddar crust
  6. Spinach, apple and pecan salad **
  7. Snickers salad with apples (ok, this is really more like a dessert!) **


Next, some new meals for your family to enjoy:

  1. Cilantro lime chicken tacos **
  2. Buttery crockpot chicken
  3. Korean ground beef and rice bowls
  4. Brigitte’s favorite fall & winter pork loin
  5. Chicken roll-ups
  6. Hearty meatless minestrone


And finally, some delicious sweet treats to indulge:

  1. Pumpkin praline bars
  2. Double-chip delight cookie bars
  3. S’mores bars **
  4. Easy brownie cookeis
  5. Richest ever chocolate chip cookies
  6. Frosted brownies
  7. Chocolate no bake energy bites


Winning dishes are marked with **



Southwest Chicken

This recipe is a quick and easy meal to prepare for your family and can be transformed into many different presentations. Whether you choose to eat this as lettuce wraps, wrapped in a tortilla, on a bed of rice, on a baked potato, or like a chicken chili, you and your family will love it.


1 TBSP Oil (Olive/ Coconut/vegetable)

4 skinless, boneless chicken breast halves

10 oz diced tomotoes and chilis (canned, fresh or jar of salsa)

2 Cups or 15 oz black beans (canned or dried and reconstitued/cooked)

1 Cups or 8.75 oz whole kernal corn (frozen, fresh or canned)

1 pinch ground cumin


In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

**If making this as a wrap in a tortilla or lettuce leaf or as a chili, you can dice the chicken before or after cooking, you can even shred the chicken to best fit your final plan for the recipe. Garnish with sour cream, guacamole and cheese.

Recipe adapted from