Want to start a Freezer Meals Group?

Our Supper Swappers group has been going since mid-2009.  We've had many members come and go for a variety of reasons, but we have all reaped the benefits of our freezer meal swapping at one time or another.  At the current time, we have 9 ladies who choose to opt in our out each month.

I just wanted to share a couple of sites with you that highlight the benefits of starting a group and how to get one started, in case you are interested.  

First, a blog post from Thriving Home about starting a freezer club.  

http://thrivinghomeblog.com/2014/02/how-to-start-a-freezer-club/

Here's is another post with many options to consider:

http://www.eazypeazymealz.com/how-to-start-a-freezer-meal-group/

Our particular group does not meet to make our meals.  We all make them at home, at our own convenience and have one particular day a month that is set for the swap.  By that day, they need to be in one designated freezer at church, our centralized location.  We can drop off or pick up our meals on our own time.  We do not keep track of dollars spent per dish, it is just the honor system and that seems to be working for us.  We do commit to using at least 1 pound of hamburger per dish or the equivalent in chicken or ham, etc.  We are stay-at-home moms, working moms, part-time job moms with kids ages newborn to 10!  This system works for all of us.  

Our recipes are posted each month on our blog:

http://www.centralreformedsupperswappers.blogspot.com/

Take a look and if you have any questions about starting a group or want to know more about how our group works, let me know!

Beef & Noodles

Jennifer made Beef & Noodles this month.  Here is her recipe:

1 lb beef stew meat
1 Tablespoon beef gravy powder
1 cup water
1 can cream of mushroom or a homemade variety (click for the link that Jennifer used)
8 oz noodles, cooked according to package directions

Combine ingredients except noodles and put in crock pot on low for 5 hours or until desired tenderness.
Cook noodles and serve separately or add to beef for the last hour.

Creamed Chicken Sandwiches

Michelle made Creamed Chicken Sandwiches this month.  Here is her recipe:

Creamed Chicken Sandwiches
1-2 lbs of chicken or turkey
1 can of cream of chicken or cream of mushroom soup
Salt & Pepper to taste
Mix cooked chicken, soup and salt and pepper.  Can add additional spices to suit your taste. Warm on stove top and serve on buns. 
 Variations: 1) Warm and put on one half of the bun and top with cheese.  Place in oven and broil until the cheese is melted. 
2)Serve over mashed potatoes.

Taco Soup

Abby made Taco Soup for the swap this month.  Here is her recipe:

Taco Soup - freezer

1 lb ground beef, browned, drained

Salt & pepper to taste

1 pkg taco seasoning

1-15oz can corn, do not drain

1-15oz can  chili beans

1-15 oz can tomato sauce

2Tbs brown sugar

Mix all ingredients in freezer bag.  Double bag and freeze.  Thaw and reheat in crockpot or sauce pan.  Serve with crushed Doritoes, sour cream, shredded cheese, and cornbread on the side.

Ice Cream Sandwich Dessert

Jenna had the non-meat dish this month and she made Ice Cream Sandwich Dessert.
Here is the recipe:

Ice Cream Sandwich Dessert

 

24 ice cream sandwiches (You may use any flavor, Neopolitan is very pretty when it's cut)

1 12 oz. Cool Whip, thawed

1 jar fudge ice cream topping

Nuts (optional)

 

Unwrap each sandwich and lay 12 in the bottom of the 9 x 13 pan. Spread half of the Cool Whip on. Then put the other 12 sandwiches on, laying them the other direction. Spread on rest of Cool Whip. Drizzle with fudge ice cream topping. Keep in the freezer.