Shelter Partnerships

Homelessness is a growing problem for both individuals and families across our country. To respond to this need we actively reach out to the many in our community who do not have a home by supporting local shelters.  

Support to shelters include cooking and serving meals, packing bag lunches, and assembling hygiene kits on a regular basis. Broader support comes in the form of collecting clothing, providing special programing and sponsoring holiday parties/gifts.  

We also actively engage the agencies responsible for services to see how we can support and enhance their ability to serve our homeless neighbors - outfitting a kitchen for example.


Through these relationships we seek to provide basic support for residents and the agencies that serve them, as well as contribute to an environment where individuals sense their own dignity and value as they seek to rebuild their lives.   

Contact Outreach.

February Recipes







Our monthly meal for Sarah's Circle brings out some of the best cooks in the neighborhood. We'd like to share with you some of these recipes for your home.


Here are two quick and easy "Proven Winners" for February to help chase away the Winter Chill...

1. Southwest Vegetarian Bake

       (Serves 6)

  •    3/4 cup brown rice

  •    1-1/2 cups water

  •    1 can black beans, rinsed

  •    1 can Mexicorn, drained

  •    1 can diced tomatoes with green chiles

  •    1 cup reduced fat cheddar cheese shredded

  •    1 cup salsa

  •    1 cup reduced sour cream

  •    1/2 cup red onion

  •    1 can sliced ripe olives drained

  •    1 cup reduced fat Mexican  cheese blend



Cook rice until done. Place beans, corn , tomatoes, rice,  cheddar cheese in a bowl and mix it together. Transfer to a shallow 2.5-quart baking dish coated with cooking spray. Sprinkle with onions, olives and Mexican cheese. Bake uncovered for 30 minutes.


Its super easy and usually have most of the stuff in your pantry. Easy to double up for 12+ people.

2. Cheesy and Creamy Valentine Enchilada Casserole


       Yield: 8-10 SERVINGS

       Prep time: 30 MINUTES, cook time: 30 MINUTES

       Total time: 1 HOUR

  •    15 to 20 red corn tortillas, divided

  •    5 tbsp butter, divided

  •    1 lb raw chicken breast, cut up into bite-sized pieces

  •    Dash of salt & pepper

  •    Juice from ½ lime

  •    ½ cup diced yellow or sweet onion

  •    1 jalapeno pepper, diced with seeds removed

  •    2 cups chicken broth, divided

  •    3 cups shredded/finely chopped fresh spinach leaves

  •    2 cups sour cream

  •    3 tbsp flour

  •    ½ cup heavy cream

  •    2 tsp cumin

  •    7 oz can of green chiles, undrained

  •    One 15oz can pinto beans, drained

  •    2 cups Monterrey jack cheese, divided



  1. Preheat oven to 350 degrees F.

  2. Cut red tortillas into heart shapes using kitchen shears or a heart-shaped cookie cutter, reserving 1-2 tortillas for later. Try to get at least 3 heart shapes out of each tortilla. Save the scraps from cutting out the heart shapes, and set them, the heart shapes, and the remaining tortillas aside.*

  3. Melt 2 tbsp butter in large skillet over medium heat.

  4. Add chicken to pan. Sprinkle with salt and pepper on both sides.

  5. Squeeze lime juice on top of chicken.

  6. Cook the chicken until golden brown and no longer pink in the middle.

  7. Remove from heat. Transfer chicken from skillet to a glass plate or bowl and shred chicken using two forks.

  8. In the same skillet you used to cook the chicken, melt 1 tbsp butter. Add onion and jalapeno. Saute until soft (about 7-10 minutes), intermittently adding chicken broth (about ¼ cup total) as needed for moisture.

  9. When veggies are soft, add additional ¼ cup chicken broth to skillet. Stir. Add spinach and saute until wilted (about 3-5 minutes).

  10. Remove veggies from pan and mix with shredded chicken.

  11. In the same skillet you used to prepare the chicken & the veggies, melt 2 tbsp butter.

  12. Once the butter is completely melted, add 3 tbsp flour and whisk immediately and constantly.

  13. While continuously whisking, slowly add 1-1/2 cups chicken broth and continue whisking until all of the lumps of flour dissolve (maybe about a minute).

  14. Add ½ cup heavy cream and whisk.

  15. Add sour cream & mix.

  16. Add 2 tsp cumin and chiles (do not drain the can) and stir creamy mixture until well-blended.

  17. Add ¾ cup cheese and stir. Turn off heat on stove top and set skillet aside.

  18. In a 9x13 baking dish, spread 1/2 of the chicken and veggie mixture on the bottom. Pour 1/2 can of pinto beans evenly over chicken mixture. Tear up the tortilla scraps from cutting out the heart shapes and sprinkle them evenly across the top of the beans and chicken. Pour 1/2 of the cream and cheese mixture over the tortillas, and then sprinkle 1/2 of the remaining Monterrey Jack cheese on top of the cream mixture.

  19. Spread remaining chicken and veggie mixture across baking dish, remaining can of pinto beans, and then line up the heart shaped-tortillas evenly across the pan, slightly overlapping the edges as you lay them down.

  20. Pour remaining cheese and cream mixture on top of heart-shaped tortillas. Reserve and set aside about 2 tbsp of Monterrey jack cheese, and then sprinkle remaining cheese (minus the 2 tbsp) on top of the creamy mixture.

  21. Place baking dish in oven and bake for 30 minutes at 350 degrees F.

  22. Remove from oven and allow to sit for about 5-10 minutes before serving.

  23. Just before serving, sprinkle remaining 2 tbsp of Monterry jack cheese across the top of the casserole (this will help the small heart shapes to stick to the pan), cut small heart shapes out of remaining tortillas and sprinkle them across to decorate the top of the casserole.**



*This step is OPTIONAL. If you'd rather not take time to cut hearts that are going to bake into the casserole, don't do it! Just use torn-up tortillas - maybe about 5 to 6 - and layer them instead of the heart shapes. If you're making these with kids, cutting out the hearts will be a fun step! But if not, skip it and just cut out hearts LATER for the top of the casserole.      Another note: If you do cut larger heart shapes out to bake inside the casserole, keep the remaining tortillas (the ones you didn't cut) in the package until you use them. Corn tortillas tend to buckle fairly easily. When you cut the tortillas, DO NOT bend them in half to cut a heart shape. You know how you fold a piece of paper in half and then easily make one cut to get a heart shape? You can't do that with corn tortillas - they'll break in half. You can easily cut these with kitchen shears, or you can use a metal heart-shaped cookie cutter and cut them that way.


**Wait until you're almost ready to serve the enchilada casserole to cut out the small heart shapes out of the tortillas to decorate the top. You'll want to preserve their shape, so wait until closer to serving time to spread them across the top of the casserole.

(Adapted from The American Patriette)