Helpful Links & Info

Helpful Online Resources to Manage Your Carry Crew:

CaringBridge
CareCalendar
VolunteerSpot
SignUp Genius

Visit the Carry Crew Blog for more ideas and sample chapters from The Carry Crew Concept. Scroll down to view “Essential Guidelines for Building Your Crew” and “Freezable Recipes from The Carry Crew Concept.”

Essential Guidelines for Building Your Crew

1) Build a Carry Crew based on T.R.U.S.T.

  • Truthful
  • Reliable
  • Useful
  • Sensitive
  • Temperate (Self control)

2) Each Carry Crew must have a Captain whose primary responsibilities are to lead, unite the crew, and act as the point of contact for the care recipient.

 3) Volunteers select a job they enjoy.

4) Volunteers choose a repeating time for their job that fits with their schedule, such as the 3rd Wednesday of the month at 2 p.m.

 5) Volunteers are only allowed to complete one two-hour activity per month to avoid burnout.  If the project is less than 3 months, then crew members may complete one two-hour activity per week. 

 6) Develop processes that save time and effort for your volunteers and care recipient.

7) Train your crew so everyone is following the same processes. 

8) Use technology to simplify the coordination of your crew. 

 9) Touch base with your crew and care recipient to measure progress. 

 10) Thank your volunteers and celebrate your crew’s success!

FREEZABLE RECIPES FROM THE CARRY CREW CONCEPT™ BY ELIZABETH A. BILLUPS

Here are just a few great, freezable recipes to get you started. Find more recipes in books specializing in freezable recipes; search on the Internet; or ask your friends or family for their favorites. Bon Appétit!

CHICKEN ENCHILADAS – Recipe by Janna Oliver

Ingredients:
4-5 Chicken Breasts (boiled and shredded)
16 oz. of sour cream
2 cups of Jalapeno Jack or Monterrey Jack Cheese
1 cup of sharp or Mexican cheddar cheese
1 lg. or 2 small cans of chopped green chili
1 can of cream of mushroom soup
1 can of cream of chicken soup
Flour Tortillas – about 16

Optional:
• a bit of finely chopped cilantro
• a can of salsa

Mix all ingredients except the cheddar cheese. Insert filling into tortillas, roll them and lay them in a greased, 9×12 baking pan.

Top enchiladas with extra mixture. Sprinkle cheddar over enchiladas and bake at 350 degrees for about 30 minutes or until bubbly.

MINI CHEDDAR MEAT LOAVES – Recipe by Jane Sieve

Ingredients:
1 egg
¾ cup milk
1¼ cup shredded cheddar cheese
½ cup quick-cooking oats
¼ cup chopped onion
1 tsp. salt
1 lb. lean ground beef
2/3 cup ketchup
½ cup packed brown sugar
1 and ½ tsp. mustard

Loaves:
In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add raw beef and mix well. Shape into eight small loaves; place into a greased 9×13 baking pan.

Sauce:
Combine ketchup, brown sugar and mustard to create a yummy, tangy sauce. Spoon sauce over loaves prior to baking.

Bake, uncovered, at 350 degrees for 45 minutes, until the meat is no longer pink, and/or a meat thermometer reads 160 degrees.

POST-PARTUM CHICKEN POT PIE – Recipe by Shay Rogillio

Ingredients:
1 can cream of chicken
1 can cream of potato (or substitute cream of chicken)
1 large can mixed veggies
2 heaping cups cooked, cubed or shredded chicken
(Boil or simmer frozen or thawed chicken for 45 minutes or until done)
2 frozen deep-dish pie crusts (for top and bottom of pie)

Pre-heat oven to 400 degrees. Combine chicken soup, potato soup, mixed veggies. Add chicken and mix well.
Place 1 crust in pie pan and fill with mixture. Cover with other crust. Pinch edges, make slashes on top.

Put pie on baking sheet and bake 45-60 min. Cover pie edges with foil to prevent burning when there is 10 minutes of baking left.


CHEESY BAKED TURKEY, RICE AND LENTILS CASSEROLE – Recipe by Jo Ann Schomerus, Team Jim Chef

Ingredients:
1 tsp. extra virgin olive oil
8 ounce turkey breast cut into bite-size cubes
1 small yellow onion, chopped
19 oz. can of lentil soup
5 oz. package fresh spinach (about 2 cups packed)
¾ cup converted (parboiled) brown rice
½ tsp. dried thyme
½ tsp. salt
¼ tsp. ground black pepper
¼ cup water
½ cup grated reduced fat Swiss cheese
½ cup grated extra-sharp cheddar cheese

Heat oven to 400 degrees. Coat a 2-quart baking dish with cooking spray.

In a large skillet over medium high, heat the oil. Add the turkey and onions and sauté until the turkey is no longer pink, about 5 minutes. Add the spinach and sauté for another minute. Transfer the mixture into the prepared baking dish.

Add the soup, rice, thyme, salt, pepper and water. Stir to combine. Cover the baking dish tightly with foil and bake for 40 minutes, or until the rice has absorbed all the liquid. Uncover and sprinkle with both cheeses. Bake for another 5 minutes, or until the cheeses have melted.

PEPPERONI MACARONI CASSEROLE – Recipe by Jo Ann Schomerus, Team Jim Chef
Ingredients:
2 ½ cups uncooked elbow macaroni
1 pound bulk Italian sausage (can substitute turkey sausage)
1 large onion, chopped
1 15-oz. can pizza sauce
1 8-oz. can tomato sauce
1/3 cup milk
1 3.25-oz. package sliced pepperoni, cut in half (can substitute turkey pepperoni)
1 4.5-oz. sliced mushrooms, drained
1 2.5-oz. sliced ripe olives, drained
1 cup shredded mozzarella cheese
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Drain macaroni. In large bowl, combine the pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives.
Transfer to a greased 13 x 9 x 2 baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheese. Bake 10 to 15 minutes longer or until heated through and cheese is melted.

TURKEY VEGGIE CHILI – Recipe by Annette Scribner
Ingredients:
2 green peppers
1/2 medium onion
2 small yellow squash
2 small zucchini
4 stalks celery
2 25-oz can diced tomatoes
1-2 pkgs. dry chili seasoning
1 can veg. broth
1 can black beans
1 can corn
1 can kidney beans
1 lb. lean ground turkey

Chop veggies into small cubes – set aside. Cook turkey – drain. Add chopped onion to turkey and sauté for 5 minutes – set aside. Drain/rinse beans and corn. In large pot, combine all ingredients and seasoning. Bring to boil for 10 minutes STIRRING OFTEN. Reduce heat to simmer for 40 minutes. Add salt and pepper to taste.

Serve with sour cream, cheese and corn chips.

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