Well, I guess I ought to explain, in case his teacher checks my blog! It’s cole slaw. I’ve become a fanatic lately about cole slaw, which is strange, because I’ve never been that crazy about it.

Most of the cole slaw you buy or see at pot luck suppers is dripping in mayonnaise — uh, no thanks. It’s just soggy cabbage to me, and not at all tasty. But here’s what I’ve discovered. My aging body has become less and less able to handle junk food. If I eat french fries, I feel exhausted an hour later. Same with chips, cookies, anything high carbish. Just can’t eat that way anymore.

These days, when I sit down to eat lunch with my kids, I make myself a huge bowl of this CRUNCHY ALMOND COLE SLAW that is the best stuff! So here I share my non-recipe with you — because really, you just toss a few things into a bowl.

Here’s what you need:

One bag of prewashed cole slaw — the purple and green cabbage is already slivered, and there are lots of sliced carrots in there too.

A jar of cole slaw dressing — the grocery store has it right next to the cole slaw. EASY!

Slivered almonds (or any kind of nuts that go well in a salad, like sunflower seeds)

Grape tomatoes, halved (you have to cut them in half so you make yourself feel special)

Pepper! (Lots of pepper! Freshly milled!)

Here’s the secret. You only use about a tablespoon of the slaw dressing. So that keeps the cabbage crispy. The carrots are so yummy this way — you forget that you’re eating a bowl full of raw vegetables. Mix all this together to taste, and sprinkle lots of pepper on. I love pepper — on just about everything. The freshly milled kind will get your tastebuds going.

If you’ve never been a cole slaw fan, try this. Especially if you’re addicted to eating something crunchy with your soup or sandwich at lunch. Instead of potato chips or french fries, try this cole slaw.

An hour after lunch, instead of feeling sleepy, you’ll have energy! This really works. (Especially if you don’t drink coffee or diet soda with your lunch — but that’s another blog post).

Thank you for reading this. I’m so sad about preschool ending that it made me feel better to come sit down and tap out something that may help someone else who’s struggling with energy and weight gain like me.

Love you!
Heather

A friend and I are each making two of these casseroles, then I’ve asked everyone else to bring either a side dish, drink, or dessert. We’re hoping this will be a budget-friendly, easy party for everyone.

I’m PRAYING it doesn’t rain — because we’ll have a ton of energetic kids running around!

Here’s the recipe — in case you’re also looking for a simple crowd-pleaser. (I like dishes you can make ahead — since the day of the party I’m usually running around cleaning!)

6 chicken breasts
1 dozen tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 tall can evaporated milk
1/2 cup butter
1 medium onion
1 cup sharp cheddar cheese, grated
1 tall can mild chili peppers (optional)
Paprika

Cook chicken until tender; cool and tear apart. Saute onion in butter, adding soups, milk, onions, and chilies. Drop tortillas in chicken stock, 2 at a time and soak 2 minutes. Line bottom of greased 9×13 casserole dish, using 6 tortillas. Put layer of chicken and another layer of tortillas and the rest of chicken.

Pour soup mixture over top of all. Lift tortillas lightly to allow mixture to dribble through. Sprinkle with grated cheese, then paprika. Bake at 325 for 45 minutes. (I usually keep covered for 30, then uncovered for 15.) Serves 8.

This goes well with salad, black beans, and bread.

Trish Berg randomly drew a name from the comments in this post, and she drew Christine’s name. YEA! You’ve won a free copy of The Great American Supper Swap.

Enjoy it!

P.S. Christine, let me know what recipes you try and like. We’re loving these kid-friendly one-dish meals.

This book is so fun! It contains details about how to start a supper swapping group, tried-and-true recipes that even kids love, and wonderful potluck activities.

Best of all, Trish shares how God can use a supper swapping group to strengthen families by helping moms simplify meals so everyone can eat at the table together.

Trish is a mom of four who lives on a 200-acre beef cattle farm in the heart of Ohio, just north of Amish country. She’s an avid reader, scrapbooker (when she finds time!), and has been a MOPS mom for over a decade.

Her syndicated weekly column runs in The Daily Record Ohio newspaper and Christian-mommies.com, as well as several regional parenting magazines. And she also teaches part-time at a community college! Trish is one busy mom, and I’m so glad she’s made time to stop in for a visit.

Trish, welcome to Mom 2 Mom Connection! Can you tell us how you got started supper swapping?

Almost five years ago, I was struggling with my daily to-do list, like most moms, and running myself ragged in the process of trying to get dinner on the table.

One of my girlfriends, Carla, had heard of supper swapping, and asked me if I wanted to give it a try. I figured I had nothing to lose except that “4:30 and nothing’s in the oven” panic.

I knew dinner was important to my kids; I just didn’t know how to make it happen. So I gave it a try with three girlfriends and was amazed at how it blessed my life.

I didn’t set out to write a book. I simply want to simplify my family supper. But when I discovered the simplicity and adaptability of supper swapping, I knew I needed to share this with other moms who could be blessed by it like I was.

Why do you think this idea of swapping meals is helpful for busy moms?

Today’s research shows that only 50% of American families eat dinner together regularly. That is an amazing loss of family time, time to communicate and connect with each other.

Even when families are eating together, 34% of those meals are fast food or take-out. That is so unhealthy, with added fat, sodium, and cholesterol; not to mention how expensive it is.

Let’s face facts — moms everywhere need help to re-claim dinner. I think most moms would easily agree that the family supper is important; they just don’t know how to make it happen.

When a mom begins to swap suppers, how is her life impacted?

Supper swapping is ideal for busy moms not only because it simplifies dinner, but it also reduces stress and adds deeper friendships to their lives at the same time.

Supper swapping:

* Cuts cooking time 80%
* Saves families up to $4,000 a year
* Reduces a mom’s stress
* Helps families to eat healthier
* Creates a greater sense of community
* Adds deeper friendships to your life

If we wanted to start our own supper swapping group, what steps would we need to take?

I always tell moms to start simple. Ask one girlfriend or neighbor to begin swapping supper two days a week. See how it goes. You can always add another mom to your group down the road.

In other words, don’t stress about getting four friends to swap with to cover the whole workweek. Don’t put off trying it because you can’t get that many. Just start with who you have and see where God leads you.

Here’s how you can get started:

* Get Organized — Ask a few close neighbors or friends to form a supper swapping group. Use a 3 month trial period to see how it goes.

* Plan Meal Calendars — Plan meals for three months and mark who is bringing what meal on what days and times. (You can print free calendars at my website.)

* Be Honest — Be honest and up front about food likes, dislikes, and even possible food allergies to avoid problems down the road.

* Have a Back-up Plan — Try to have a back-up plan for meal delivery if you can’t be home to receive the meal when it is delivered.

* Use Recipes That Work — Choose recipes to start with that are your family favorites.

* Cash in at the Check-Out — Buy in bulk and plan your grocery trips to save money.

* Pan-Damonium — Either buy identical 9×13 glass baking pans with blue snap on lids or use disposable pans to swap meals in to save chaos.

* Enjoy the Ride — Relax and enjoy the ride. Remember to cherish the friendship above the swapping group when someone chooses to leave.

What do we have in store for us if we pick up a copy of your book?

The Great American Supper Swap has so much packed between the pages.

Of course, I share some funny and touching stories about my own supper swapping experiences. Like the time Carla spilled a gallon of Taco Soup in her minivan, (and how to avoid that yourself!).

Or how my supper swapping girlfriends fed my family during the weeks when my newborn was in the hospital with RSV.

There are also tips in each chapter like how to get started, cash in at the check out and save up to $4,000 by supper swapping, and advice to help moms along the way.

There are also practical things like a pan formula so you know how many new pans to buy depending on how many moms are in your group. It’s a lot less expensive than moms think!

But supper swapping is also about family and friendship. At the end of each chapter there is a Potluck Activity, a fun game to play with your girlfriends.

And there is also a chapter with kid-friendly, fun mealtime prayers you can say or sing at the dinner table.

And, of course, our BEST supper swapping recipes are included to help you get started.

Do you have a favorite recipe?

Oh, wow. That’s a tough question. I love Teri’s Autumn Soup, Carla’s Mandarin Salad, and yum, Grape Delight for dessert. Sorry, that was more than one!

Thanks so much, Trish. You’ve given us so many great ideas! Do you have a last bit of advice for us?

Though I have been a supper swap mom myself for almost five years and LOVE supper swapping, my passion is to get families back to the dinner table. Supper swapping is just one great way to do that.

Each family needs to find what works for them, whether it’s once-a-month cooking, buying meals from Dream Dinners, or simply eating Mac & Cheese. The food is secondary to the importance of gathering around the dinner table as a family.

Each and every mom out there needs to know that your family dinner is vital to your kid’s success for their lifetime.

Studies have shown that children who eat dinner with their family on a regular basis are 60% less likely to smoke cigarettes, 50% less likely to use drugs, and 66% less likely to drink alcohol.

So I guess my advice would be to find a way that works for your family and get back to the dinner table however you can.

I hope and pray that The Great American Supper Swap does help families gather around their dinner tables again. That’s my biggest prayer for this book.

Trish Berg offers a bounty of goodies at her website, TrishBerg.com, where you can read some of her articles, blog posts, and sign up for her free “Trish’s Tip of the Week” newsletter that is packed with fun ideas and recipes for busy moms. You can also read a great article by Trish in Today’s Christian Woman

P.S. If you leave a comment here by Friday at 5 pm, you’ll be entered into a random drawing to win a FREE copy of The Great American Supper Swap, mailed to you by Trish!

Last night, after supper, the clock said 7:30, but it just didn’t seem like bedtime yet. I went upstairs and rocked and read to the baby (almost 2!) and put her to bed. But then — I wasn’t in the mood to go start reading our nightly chapter of Harriet the Spy.

For some strange reason, I felt like watching TV. ME! I never watch TV. I can’t stand to sit still in front of a flat screen when there are so many good books to read!

For several years, we didn’t have cable or satellite, so all we could watch was PBS. But a few months ago, we finally got a satellite installed because I was tired of hearing the theme songs to Arthur and Clifford in the mornings. Now my four-year-old’s favorite show is “Little Einsteins,” and I love the classical music!

So I wanted to watch TV last night — something interesting, yet kid-appropriate since our TV is in the main family room. The Food Network — ah yes! I turned it to this show, Emeril. Do you watch this guy? He’s hilarious!

We had just eaten whole-wheat penne pasta with tomato sauce for dinner — and that’s what he cooked last night — except he made it look so exciting! Flipping the pasta up in the air from the saucepan — tossing in bits of olives and red onions. How fun!

My daughters heard me laughing — so they joined me on the couch. Then my sons, settled down from their waterhose fight out in the yard, came in to watch. And my husband, seeing us all gathered together, also joined us. We were all thoroughly enthralled by this guy — which of course got a joke from me, “Look,” I said to my husband. “Isn’t it nice seeing a man in the kitchen?” haha.

Is this on every night? I’d like to watch it again. Maybe I’ll try flipping my pasta up in the air and garnishing our humble meals with freshly grated mozarella and sprigs of parsley.

I checked his website, and he offers a database of over 6000 recipes. All you have to do is type in the name of the recipe you’re looking for or a main ingredient.

The older my kids get, the more energy I have — and cooking is something we can enjoy doing as a family. It’s not fun when you have a newborn screaming — or a whining toddler hanging on to your pant legs … but my elementary-age children are starting to be big helpers in the kitchen. I think we’ll start trying to be more creative with our meals … with a little help from our TV friend.

1 shallot, minced
1 cup blueberries
3 tablespoons sugar
2 teaspoons salt
1/2 cup raspberry vinegar (Alessi is one brand.)
1 cup vegetable oil

Combine all ingredients in an electric blender. Puree until smooth.
(Yields 1 Pint — enough to split with a friend.)

8 cups baby spinach (a 5 ounce bag is about 5 cups)
1 cup blueberries
½ cup pecan pieces, toasted
½ cup (2 ounces) blue cheese, crumbled (not necessary for kids)
4 grilled chicken breasts, sliced
* Radicchio (purplish) leaves may be used as an optional garnish.

Measure ingredients. Divide the spinach between the plates. Garnish each plate with radicchio leaves if using. Top spinach with pecan pieces, blue cheese and grilled chicken slices. Drizzle desired amount of Blueberry Vinaigrette over each salad when ready to serve. (Yields 4 Large Servings.)

I really enjoyed serving as your hostess this week. Once again, the biggest thanks goes to Sallie at Two Talent Living for sponsoring the Carnival — out of 27 million blogs out there, she’s helped us find some like-minded friends.

If I’ve missed anyone, please email me or send me a comment — my server seems to be a bit overzealous lately in blocking some messages — so I hope I haven’t missed yours.

Well, I wish I could spiff up this place a little bit, set out a tablecloth, or something. Hope you enjoy the potluck!

Thank you, Lord, for lavishing your love upon us through fellowship with other women who enjoy writing online. Your grace is overwhelming. Help us to continue encouraging each other to shine our lights into the world through our words. Bless our food today — and give us the wisdom and energy we need to prepare good meals for our families. Amen.

In her entry, Food for Body & Soul, Iris at Sting My Heart reminds us, “Although food for the body is essential for living, we as Christians need to feed on a different kind of food.” You’ll enjoy her mouth-watering recipe for Philly Steak Sandwiches here.

What better way to share a recipe than through step-by-step photographs? That’s what Bethany at A Picturesque Life has done for us, sharing a recipe she loves making with her children. In her post, Monkeying Around and Making Monkey Bread, their smiling faces will inspire us all to try this with our own families.

From across the Atlantic in the south of France, Mary of Relevant Prose sends us her Tres Vite Cinnamon Rolls, which she enjoys making with her teenage daughter. And in case that’s not enough for us, she’s also included a whole page of links to her favorite recipes, which are sprinkled throughout her blog.

For those of us with busy evening schedules, Trish of Simplifying Motherhood sends us her kid-friendly Parmesan Chicken Sandwiches. Even though her husband’s baseball schedule is hectic, she still places a top priority on sitting down for nightly family suppers.

And just when we were about to run out of ideas of what to do with a package of cream cheese, Marla of Just Marla offers us nine delighful recipes in her Ode to Cream Cheese. In case you’re wondering, she says, “Yep, the pictures were taken by me of actual food I made and ate.” It looks like she’s on her way to making her own cookbook someday.

Although Blair of Scribblings by Blair claims she doesn’t have a knack for cooking, she does have an incredible gift of writing. Get out your hankies when you read how she found the perfect way to enjoy Chicken ‘n’ Biscuits with her husband in A Valentine Memory.

In honor of her grandmother who recently passed away, Carrie from Of Christian Women shares a recipe for Pistachio Jello Salad. In her post, The Love in Food, she writes, “My Grandmother was a very family-oriented person who enjoyed showing her love through keeping her family well-fed. Being at my Grandparents house was like a never-ending feast … You really could almost taste the love.”

In her post, No Comfort in Chocolate, Carmen of Full Contact Christ-Centric Living once again delights us with her wit and wisdom. After a bizarre, chocolate-provoked experience, she learned why she finds comfort in foods that build her body and give her energy while tasting great. She offers us gorgeous pictures of God-made fruit, along with a tantelizing recipe for Fruit and Kefir Smoothie — yum!

Now, in case we’re feeling overwhelmed by nightly dinner preparations, Carol of She Lives shares her secret for keeping her family fed without a lot of fuss. She Lives, but not to cook. In her post, She’s Not All She’s Crocked Up to Be, Carol gives us several easy, down-home recipes that will entice us to dust off our crockpots and simmer something Texan.

Patricia of Pollywog Creek Porch shares a recent article that says, “Research now suggests that calling a food a comfort food has less to do with its qualities than with its ability to trigger happy memories and feelings.” On that note, her mind is filled with happy memories of serving her family Banana Chocolate Chip Muffins in her post, Comfort Food.

In her post, Connoisseur…of Good Food, Deb of Mountain Musings offers us a mouth-watering casserole that will inspire us to whip out the shoepeg corn and green beans. She does offer us this warning: “Unfortunately, I have learned that this dish is probably not for husbands and sons…so just take it to an occasional gathering so you can be sure to enjoy it every now and then.” A potluck club special here.

And rounding up this delicious buffet, I’m bringing you a collection of favorites from friends of Mom 2 Mom Connection. Lou Alice shares her Southern hospitality with a creamy grits recipe that is delicious paired with baked salmon. Lisa will keep you busy enjoying recipes she’s collected over the years from her family and favorite restaurants, including Chicken Divan, Roast beef with New Potatoes and Carrots, Chicken Salad with Poppy Seed Dressing, Tossed Salad, Breakfast Casserole, Broccoli Salad, and Chocolate-Dipped Strawberries.

I’ll also add in my recipe that brings me a ton of traffic from the search engines. Guess what most moms in the world are dishing up for their families? You got it — a new spin on good ol’ Macaroni and Cheese.

And I can’t let this Carnival go by without a link to one of my all-time favorite posts — I hope she doesn’t mind — it’s Sallie’s cache of homemade recipes from her classic post, My Quest to Eat at Home.

There you have it, ladies! A true Potluck Club. Let’s eat!

Submitted by Lou Alice:

LAURA’S GRITS

(4-6 servings)
1 can chicken broth
½ cup cream
2 T. Butter
½ cup quick grits (NOT instant grits)
Pepper Jack or Monterey Jack cheese

Mix liquids in pan, Bring to a boil. Add grits and let rise to a boil. Turn down to a low simmer for 5-7 minutes. Add grated cheese. Stir until blended. Serve immediately. (4-6 servings)

Lisa has gone through her recipe file and compiled a list of her absolute favorites. This should keep us busy for a few meals!

MT. VERNON GARDEN CLUB’S CHICKEN DIVAN
Grandmama made this delicious recipe for many of her friends that were sick, tired, or just were in need of some good cheer. This is an excellent casserole to take to friends who are pregnant, sick, or that have a new baby.

2 (10 oz.) packages of frozen broccoli
2 cups of cooked chicken, cubed
2 cans cream of mushroom soup
1 cup mayonnaise
package of silvered almonds
i tsp. lemon juice
1/4 tsp. curry powder
1/2 cup shredded sharp Cheddar cheese
1/2 cup bread crumbs

Arrange cooked broccoli in greased casserole. Top with cubed chicken. Combine remaining ingredients, except for cheese and bread crumbs. Pour over chicken. Top with cheese and bread crumbs. Bake at 350 for 25-30 minutes, or until bubbly. Enjoy!

ROAST BEEF WITH NEW POTATOES AND CARROTS
This is one of my husband’s favorite meals. I love it because it cooks all day in the crockpot, and when I come home from work, dinner is ready.

London Broil
4-6 New potatoes, washed, quartered, and with the skins remaining
1 bag of baby carrots
Meat tenderizer
1 bay leaf

Fill the crockpot halfway with water. Stab the London Broil with meat tenderizer. Place the roast into the crockpot. Wash and slice the new potatoes, and place into the crockpot. Wash the carrots and place into the crockpot. Place the bay leaf on top of the roast. Cook on high for the first hour then turn down to low. Cook for about 6-8 hours.

MIMI’S FAMOUS CHICKEN SALAD
This is from a little restaurant in my husband’s hometown. They have the best chicken salad!

4 whole chicken breasts, bone in
Mayonnaise, Hellmann’s
1-2 T. celery seed
Pickle relish
Salt
Pepper (I use white pepper.)

Boil chicken until tender. Let cool, cut in bite-size pieces. Place chicken in mixing bowl. Add just enough mayonnaise to moisten chicken. Add 1-2 tablespoons celery seed. Add 1/2 cup of pickle relish. Add salt and pepper to taste. Mix together. If salad seems too dry add more mayonnaise or pickle relish. Store in airtight container in refrigerator. We serve a big scoop of chicken salad on a bed of leaf lettuce with fresh fruit and poppy seed dressing and a muffin. We also serve our chicken salad on a fresh croissant. Delicious!

MIMI’S POPPY SEED DRESSING

1 1/2 c. white vinegar
2 c.. sugar
1/2 sm. onion, grated
1/2 tsp. salt
1/3 c. poppy seed
1 c. mayonnaise
3 c. salad oil (Wesson oil or Crisco oil)

Mix in blender or food processor on high speed. Great on fruit salads! We have many customers who request this dressing with other salads as well! Delicious on fried chicken salad. Make some extra for gifts at Christmas!

TOSSED SALAD A LA LYNDA
Mom made this salad for our engagement dinner, and it was wonderful! My mother-in-law insisted on getting this recipe.

1 head of Boston lettuce
As much Iceberg lettuce on hand
1 Carrot, grated
(Other raw vegetables as your refrigerator provides)

Have available:

Black olives
Croutons
Cheddar Cheese

Dressing:

1/2 cup oil
1 cup salad vinegar
1 pkg Hidden Valley Ranch dressing
Pour dressing over salad. Add croutons, black olives, and grated Cheddar cheese. Toss and serve!

MOM’S BREAKFAST CASSEROLE
Mom & Dad always serve this wonderful casserole for Christmas brunch along with sparkling grape juice. It brings back fond childhood Christmas memories.

Chicken, sausage, or ground beef
Seasoned croutons
4-5 eggs
4 cups of milk
Cheddar cheese, grated

In an 8″ x 12″ casserole dish (Pyrex), layer cooked meat, chicken, sausage, or ground beef. Next, place a layer of seasoned croutons over the meat. Mix in a blender or beat by hand, 4-5 eggs, 4 cups of milk, grated cheese. Pour the mixture over the top of the meat and croutons. Let stand overnight. Bake in the oven for an hour at 350 the next morning (Christmas morning).

BROCCOLI SALAD
I make this for many family gatherings. Everyone always loves it — enjoy!

4 cups of chopped broccoli
1/2 cup red onions, thinly sliced
1/2 cup bacos or 4 strips bacon (I use turkey bacon)
i cup raisins
1/2 cup sunflower seeds
1 cup mayonnaise
2 Tbsp. sugar
2 Tbsp. cider vinegar

Mix all ingredients tgoether except bacon. Stir in bacon just before serving. This salad can be prepared the day before serving.

CHOCOLATE-DIPPED STRAWBERRIES
Chocolate-dipped strawberries capture the essence of celebrating Valentine’s Day. In the spring, I love picking fresh strawberries and making this. This is a crowd pleaser!

One 12-ounce package semisweet chocolate chips
One 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract or liquer (optional)
2 pints strawberries, washed but left unstemmed

1. Place the chocolate chips and milk in a 3-cup glass dish. Microwave on high for 1 minute and stir. If not completely melted, microwave for 15 seconds more; stir. Repeat if necessary. When completely melted, stir in the sweetened condensed milk or vanilla extract or liquer, if using.

2. When ready to serve, reheat in the microwave over low power untll warm. Place in the fondue pot over a very low flame and surround with strawberries and pound cake, if using. Have someone stir the pot as needed to keep the sauce from scorching.

CORN CASSEROLE

This is a recipe from my aunt, who is a wonderful cook. It is easy to make and tastes divine.
1 can of sweet, cream corn
1 can of kernel corn
i pkg of Jiffy cornbread mix
1 egg
1/3 cup of milk
1 pkg of sour cream
Cheddar Cheese, grated

Mix together and bake for 30 minutes. Enjoy!

My table is empty … and I’m ready for a feast! A buffet of beautiful food writing. Recipes. Delicious ideas.

If you’ve never entered the Carnival before, this is your week! It’s sponsored by Sallie of Two Talent Living, but I’m the hostess for this week’s topic of Comfort Food.

Don’t be bashful. Remember the post I wrote about food writing? You can do this. I especially want your recipes if you don’t live in the U.S. Let’s make this an international potluck!

If you have a blog, post your recipe today or tomorrow, then send me the link in an email by 3 pm on Valentine’s Day, including a brief one- or two-sentence description. If you don’t have a blog, just email me your recipe, and I’ll post it with mine.
heatherivester at bellsouth dot net.

Let’s have a feast of great food and great writing!