How our Supper Club started

Megan went to visit family in AZ and came back with this genius idea! After she approached all of us, we came up with a plan that works for us. Here is what we do,,,,,,,,,,

Monday- Thursday each of the families take a turn to cook a meal for ALL the families. On your assigned cooking night you make the meal, package it and text everyone when it ready and they are in charge of coming to your home to pick up dinner. There is always a main dish and almost always a side dish and if we are super lucky we get dessert. If you are going to be out of town on your assigned night to cook you can either swap with someone or forgo dinners for the week. 

If you are looking to start a supper club in your neighborhood this is a simple guideline to get you started! Seriously, its the BEST club! Try it....you will be hooked!

Supper Club is the BEST Club

I LOVE supper club! I love it for so many reasons. Here are just a few:

1. We are saving $$ on our groceries
2. My family has a homemade dinner 4 nights a week
3. Clean up is minimal 3 nights a week
4. Everyone has a different but amazing cooking style! There has not been one meal that our family hasn't loved!

Personally I hope this club never ends!

Pesto Chicken Stuffed Bell Peppers

This recipe makes up 4 stuffed peppers.

Shopping List

2 large bell peppers, any color

1 pound shredded, cooked chicken (click here to see how I get my chicken)

1 box frozen spinach, defrosted and all of the excess water squeezed out

1 cup store-bought Pesto (any variety...I used Basil Pesto)

1 cup breadcrumbs or Panko

2 cups Mozzarella cheese, shredded and divided

Extra Virgin Olive Oil (EVOO)

Salt and Pepper (S&P)

Preheat oven to 425 degrees.

Slice each bell pepper in half length-wise.  Remove the stem and seeds from peppers.  Place all 4 halves of the two peppers (because 2 peppers split in half would make 4 halves...) in an 8x8 inch baking dish.  Drizzle EVOO over the tops of the peppers and bake about 10 minutes.

While the peppers are baking, combine your cooked chicken, spinach, pesto, breadcrumbs and 1 cup of Mozzarella cheese in a bowl with a good pinch of S&P.

Remove peppers from the oven and stuff with your chicken mixture (keep the peppers in the baking dish).  Sprinkle remaining cheese down over all 4 peppers.  Pop peppers back in the oven and cook another 15 minutes.

Remove from oven and serve.

I served this with bread of course! I always love warm buttered bread with dinner!

Recipe from Mix & Match Mama