We know you’re busy, and we know that attending events can be expensive.
Instead, we encourage you to have a date night at home. Consider the time and money you’ll save and donate to Great Marriages!
This year our goal is to raise $40,000 through our “stay-at-home fundraiser.” We need your help! An anonymous donor is willing to match the first $10k we raise. With your help we can reach our goals and continue to impact our community.
Thanks to you, we have made a huge impact on marriages and families in our community. So far this year, we have reached over 3,000 people and saved 50 marriages! A remarkable 100% success rate in our mentoring program has impacted over 200 children. We can’t do any of this alone!
Please donate today by CLICKING THE BUTTON BELOW
mailing a check (612 CENTER AVENUE, SHEBOYGAN, WI 53081)
or calling our office (920.783.6142)
HERE ARE some great recipes for you to try out and a few fun activities. So grab your sweetheart, light a few candles, and help Great Marriages from the comfort of your home!
BAKED CHICKEN ROULADE
- 4 skinned and boned chicken breasts (about 1 1/2 lb.)
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 (5-oz.) package baby spinach
- 4 garlic cloves, minced and divided
- 2 teaspoons olive oil
- 12 fresh thin asparagus spears (about 1 lb.)
- Wooden picks
- 5 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 2 tablespoons dry white wine
- 3/4 cup chicken broth
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons drained capers
Preheat oven to 425°. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using flat side of a meat mallet or rolling pin. Sprinkle chicken with pepper and salt.
Sauté spinach and 2 minced garlic cloves in 2 tsp. hot oil in a large ovenproof skillet over medium heat 1 minute or until spinach begins to wilt. Transfer spinach mixture to a plate. Wipe skillet clean.
Spoon spinach mixture over each breast, leaving a 1/2-inch border around edges. Top with asparagus, and roll up, starting at 1 short side. Tuck in ends of chicken, and secure with wooden picks.
Melt 3 Tbsp. butter with 2 Tbsp. olive oil in skillet over medium-high heat; add chicken. Cook 6 to 8 minutes, turning to brown on all sides. Transfer skillet to oven, and bake at 425° for 15 minutes. Transfer to a serving plate, and cover loosely with aluminum foil to keep warm.
Melt remaining 2 Tbsp. butter in skillet over medium-high heat; add remaining garlic. Sauté 1 to 2 minutes or until tender and fragrant. Whisk in flour; cook 1 minute. Add white wine; cook, stirring constantly, 1 minute. Whisk in chicken broth and lemon juice; cook 2 minutes or until thickened. Stir in parsley and capers; spoon sauce over chicken. Serve immediately.
APPLE COBBLER FOR TWO
For the filling:
Preheat the oven to 400 degrees F. Toss the apples with 2 heaping tablespoons of the sugar, the flour, cinnamon and nutmeg. Add the butter, and toss.
Divide the filling between two 6-ounce, 3 1/2-inch ramekins, tent each loosely with foil and bake until the apples are tender and the juice is bubbling, about 35 minutes.
Remove the ramekins from the oven, remove the foil, give the apples barely a stir with a fork and press the top into the juices.
For the topping:
Whisk together the flour, the baking powder, salt and 1 teaspoon of the sugar in a small bowl. Quickly stir in the heavy cream, then work the dough with your fingers as if you were working butter into pie dough, to make moist, slightly flattened chunks of dough.
Top each ramekin with dough, dividing evenly. Sprinkle each with 1/2 teaspoon of the remaining sugar, and bake until the topping is browned and crisp, 12 to 15 minutes.
Let cool slightly, top with ice cream and serve.
- 1 large Honeycrisp apple, peeled, cored and cut into 1/4-inch pieces (2 generous cups)
- 2 heaping tablespoons plus 1 teaspoon sugar
- 1 teaspoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1 tablespoon cold unsalted butter, cut into small pieces
Cream Biscuit Topping:
- 1/4 cup all-purpose flour
- Heaping 1/4 teaspoon baking powder
- Pinch fine salt
- 2 teaspoons sugar
- 3 tablespoons heavy cream
- 2 small scoops vanilla ice cream, for serving