Cooking for Conference: 3 Recipes to Simplify your Conference Weekend

Conference weekend is spiritually rejuvenating, but can be physically demanding if you’re hosting family, get-to-gethers, or traveling at all to watch the sessions. We all know how important it is to be well fed to keep up with all the spiritual feeding we’ll get all weekend. And we love good food, but we don’t always have the time or energy to put together a complicated dish, even for our loved ones. 

Thankfully, the Six Sisters’ Stuff we all know and love so much have put together a cookbook full of delicious meals that only take six or fewer ingredients to prepare. We took three that looked especially yummy and convenient for a crowd to help you prepare for conference weekend and still give yourself enough time to really enjoy the messages spoken. 

And of course, if you don’t see the perfect thing below, OR if you love everything and want more of it, check out the Six Ingredients with Sisters’ Stuff that is now available. Enjoy!  

Lunch the whole family will enjoy  

White-Bean Tuscan Skillet (p. 116) 

Prep time: 5 minutes  Cook time: 35 minutes Total time: 40 minutes  Serves: 4

8 ounces cremini mushrooms, sliced 

1 ½ cups diced yellow onion 

3 cloves garlic, minced

⅔ cup drained and chopped oil-packed sun-dried tomatoes

2 (14.5-ounce) cans fire-roasted diced tomatoes

2( 14.5-ounce) cans cannellini beans, drained and rinsed

Heat a small amount of olive oil in a large skillet over medium-high heat until oil begins to ripple. Add the mushrooms and brown 3 to 4 minutes. You may need to do this in 2 batches, depending on the size of your skillet. 

Transfer mushrooms to a medium bowl. Add a little more olive oil to the skillet and heat until oil ripples. Saute onions in oil until lightly browned, about 5 minutes. Stir in the garlic and sun-dried tomatoes and cook until softened, another 2 minutes. 

Stir in the diced tomatoes and beans and season with salt and pepper, to taste. Reduce heat to medium, cover pan, and cook 10 minutes. Return mushrooms to the pan, stir, and cook for another minute or 2 to warm them up. Serve hot with a good crusty bread for dipping and scooping up the beans. 

Quick dinner for a group

Ground Turkey and Black Bean Enchiladas (p. 52)

Prep time: 20 minutes Cook time: 5 minutes Total Time: 25 minutes  Serves:  6 to 8  

1 pound ground turkey 

1 (16-ounce) can black beans, drained and rinsed 

1 (1-ounce) packet taco seasoning mix

8 flour tortillas

2 cups red enchilada sauce

2 cups shredded Mexican blend cheese

Set oven to high broil. Coat a broiler-safe, 9 X13-inch baking dish with nonstick cooking spray. 

In a large, nonstick skillet over medium-high heat, break apart and cook the ground turkey until no more pink remains, about 7 to 9 minutes. Add the taco season and mix until well combined. 

Place about ½ cup of the mixture down the center of each tortilla. Roll up tortillas and place in a pre-prepared pan. Pour enchilada sauce evenly over the enchiladas and sprinkle the cheese on top. 

Broil 3 to 4 minutes, or until the cheese is melted and the tortillas begin to brown at the edges. 

Something sweet to complete the meal

No-bake lemon cookie truffles (p.188)

Prep time: 25 minutes Chilling Time: 1 hour 15 minutes Total Time: 1 hour 40 minutes  Makes: about 48 truffles 

1 (16-ounce) package lemon sandwich cookies

1 (8-ounce) brick cream cheese, softened

1(16-ounce) package almond bark or white chocolate candy coating 

Yellow jimmies or sprinkles (optional) 

Line a baking sheet with parchment paper, waved paper, or foil. 

Crush cookies in the bowl of a food processor to make fine crumbs. Alternatively, put cookies in a resealable plastic bag, seal bag, and smash with a rolling pin to make fine crumbs. 

Transfer cookie crumbs to a medium bowl. Add cream cheese and stir until well-blended. Roll cookie mixture into 1-inch balls and placed balls on prepared pan. Freeze 45 minutes. 

Just before removing truffles from freezer, melt almond bark according to package directions. Use a fork to pierce and pick up a frozen truffle. Dip the truffle into melted almond bark, making sure to cover truffle completely. Lift up fork and gently tap it on the rim of the bowl to allow excess almond bark to drip back into the bowl. Return truffles to prepared baking sheet. Top with yellow jimmies or sprinkles, if desired. Repeat with remaining truffles and then refrigerate for 30 minutes to set almond bark. 

Store leftover truffles in an airtight container in the refrigerator. 

Thank you Six Sisters’ Stuff!!