Relay 4 Life- Invitrogen Eugene

January Super Suppers Night!

Tonight I went to Super Suppers to prepare meals for Cancer Survivors, on behalf of the American Cancer Society and the Relay for Life.

That.
Is.
A.
Mouthful!

But it's a really good feeling to do such a small thing that could make such a huge difference in someone's world. Sometimes it means so much just to know someone is thinking of you and cares. My coworker, Cathy, gave me 2 names of people she knew of that were Cancer survivors, I did one for my Mom's roommate, Timberly, one for my coworker Laurie's mom, and one for one of our teammates, Lana.

Super Suppers (www.supersuppers.com) is a really cool place they have here locally (Coburg Rd in Eugene) where you go to make your dinner entrees for the evening, a week or month or whatever. They have all the ingredients and recipes laid out, monthly selections vary so there's always something new.

They've donated up to 20 meals per month to go to Cancer Survivors. Teams sign up to make meals for specific Cancer Survivors, or just come to make meals to donate to people at a local Cancer Center. There's no obligation on behalf of the recipients, they just receive their dinner entree, a menu for Super Suppers with pricing, and a pamphlet on Relay for Life.

I had a fabulous time!

This is Danielle with two of her kids. She was our designated committee member Hostess for the evening, and arranged everything. Her kids helped- they were adorable!


This is one of the meal stations. The meal choices this month were: French Onion Salisbury Steak, Hearty Taco Soup with Cheese Tortillas, Salsa Meatloaf, Shredded BBQ Beef Hoagies, Chicken Piccata, Chicken Spaghetti, Chicken Posole with Corn Muffins, Savory Chicken Cakes with Tomato Concasse, Harvest Braised Pork Loin, Kielbasa Stuffed Braided Bread, Pesto Salmon and Vegetables en Papillote, or Lemon Dijon Tilapia with Confetti Rice Pilaf.

Surprisingly, since they had all the ingredients available and easy-to-follow recipes, it didn't take long for Relay Volunteers to make any of the dishes!



This is one of the appetizers they have available called Cowboy Caviar. YUM! Appetizers, Bread, Side Items, and Desserts can be purchased separately from the Entrees. They also had an Artichoke Cheese Dip, cookies, and fruit (below.)


This is one of the recipes which sit atop the assembly stations. All actual cooking is done at home- it's like Take 'n' Bake Gourmet!

A line of ingredients with the correct measuring spoons all set beautifully ready to go!

Ingredients are pre-chopped. All measuring impliments are already in place, and you are welcome to modify recipes to your own taste.

My favorite part. Who doesn't need a Magical Dish Window?!

Me, modeling one of their fabulous aprons, ready to get my cookin' on!

Mike, owner and manager, explains sanitation rules and assembly techniques. He and his friendly staff were available at all times to answer questions and for general assistance.

Here's part of the crew.

Relay Volunteers at the Kielbasa Stuffed Braided Bread station. This recipe looks delicious! Links of Kielbasa sausage, chopped, braided into yeast bread with cheddar cheese, onions, and green bell peppers. Homer-Drooling, sadly, is frowned upon while assembling meals.

Your daily dose of "AWWWW!!!!"
Danielle's kids did a fabulous job. Their braid looked as professional as the others that were done.
I would definitely say this place is VERY user-friendly!


The soups were also easily made and turned out looking really yummy! Everyone loved how the dirty dishes seemed to magically disappear!

I think this was the Chicken Posole with Corn Muffins station. This recipe was made with chicken breasts, hominy, chiles, pinto beans, black beans... It turned out looking really complex, but actually went together very easily.

I believe this was at the Shredded BBQ Beef Hoagies/Salsa Meatloaf station. All ingredients were fresh. I was very impressed at the cleanliness and gourmet feel of the place.

All ingredients were right at our fingertips, or just below!


Another good one of Danielle!

The two dishes I made were the Lemon Dijon Tilapia with Confetti Rice Pilaf and Savory Chicken Cakes with Tomato Concasse. Other ladies helped finish my 5. I brought the Taco Soup with Cheese Tortillas to Lana tonight (coz she's a spicy hot mama!) and I have the rest to bring to work to distribute in the morning (they are happily waiting in my fridge tonight.) I am so excited to hear how everything actually tastes!

I am looking forward to February's event!

The upcoming menu is: Dr. Pepper Flank Steak, Beef & Mushroom Burgers with Baked Beans, Supreme Stuffed Braided Bread (!!!),
Cheesy Alfredo Poppy Seed Chicken, Chicken Marinara with Pasta, Feta Chicken Bake, Juicy Jerk Chicken with Jamaican Pineapple Rice, Basil Pork Chops with Caesar Penne Pasta, Brunswick Stew, Tender & Juicy Slow-Cooker BBQ'd Pork Loin, Tropical Sweet & Sour Meatballs, Chinese Five-Spice Cod with Warm Asian Slaw, and Crunchy Baked Fish with Macaroni 'n' Cheese.

I hope the word gets out and we are able to reach more Survivors! I am thankful for the generosity and support of the owner and staff of Super Suppers.

posted by Brandy @ 8:25 AM