Chicken and Dumplin's

or as Austin calls them Chicken Donkens
Since Austin has really found a love for them, I've really started making them fairly often...

Ingredients:
1 lb. Boneless Skinless Chicken Breast Tenderloins
2-3 Carrots (chooped small)
Celery (chopped maybe a cup)
Onion ( chopped small... approximately 1/2 cup)
Butter
Milk (2-3 cups)
Chicken Stock (2-3 cups)
1-2 Cans of Biscuits cut into fours (or make your own dumplings... I've even recently used frozen dumplings)
2-3 Tablespoons of Flour

Directions:
In a small sauce pan I boil the chicken.
While the Chicken boils I melt 2 tablespoon of butter (or margarine) in a LARGE sauce pan. I add the chopped onions to that and let them cook down... Then I add the carrots and celery as well as a little salt and pepper to taste. If needed I add a little more butter.

Once the chicken is fully cooked remove from heat (save the chicken broth) and cut (or shred) into small bite size pieces...
Add the chicken to the cooked down veggies and butter...
Pour in Chicken broth
Pour in Milk (it should end up being about half and half milk and broth if it isn't the right consistancy you can always add more milk... the more milk the creamier...)
Bring to a boil.. and add flour as needed to thicken the sauce.
Once the sauce has come to a boil, lower heat and begin dropping in your dumplings (or biscuits, etc.) and stir...

This is one of those dishes that you can eat as soon as the dumplings are the desired tenderness... but I find that the long it cooks the better it gets.

I've made this in the afternoon after work and had it ready for supper (with in like an hour? maybe and hour and a half?) but I prefer to cook it on the weekends when I can let it slow cook on low heat all day... ;)

Enjoy!

Pasta Bake

Here’s another one…. That we love….

1lb ground beef
1 can diced tomatoes
1 can tomato sauce
Italian Seasoning
Salt and Pepper
Garlic Clove
2 cups of Elbow Noodles (or any other small pasta.. I never use the same kind)
8 oz of Shredded Cheddar Cheese (sometimes I use a combo of Mozzarella and Cheddar)
Pinch of sugar…

Season the ground beef with salt, pepper and Italian seasoning… Brown the ground beef and diced garlic… Drain.
Add the diced tomatoes and tomato sauce… (I usually re-season… once I add the sauce and tomatoes… this is where I add the pinch of salt…)
Let the mixture cook for 10 – 15 minutes.
Boil noodles while the meat sauce is cooking…

Once the noodles are done and drained, mix the noodles and sauce…
Pour into a casserole dish and top with cheese… sometimes I will layer it… noodle and sauce… then cheese… noodles and sauce … then cheese…

Bake at 350 for about 30 to 45 minutes… until cheese is melted and a golden brown color on top…

Another Favorite…

Chicken Rotel Casserole

Ingredients:
1 lbs boneless skinless chicken breasts
1 can Cream of Chicken Soup
1 can Rotel Tomatoes
1 lb (16 oz) Dry Noodles
2-3 Cups of Cheese (I use Velveeta or Cheddar)
Seasoning for Chicken: Chili Powder, Dried Cumin, Salt, Black Pepper, Italian Seasoning (dried herb mixture)

Directions:
Cook Noodles according to Package directions.
Season Chicken and “panfry” . (Make sure that the chicken is cooked completely!)
Let Chicken cool, and then cut into bite size pieces.
Drain Noodles and toss with a small amount of Italian Seasoning.
Place Noodles in a LARGE mixing bowl.
Add Chicken to the Mixing bowl.
Add the Rotel Tomatoes and Cream of Chicken Soup.
Mix well.
Add Cheese and mix until well blended.
Pour entire Mixture into a greased casserole dish and cover.
Bake in a preheated oven at 350 degrees for about 30 minutes (or until cheese is completely melted).

Serving Suggestions:
I usually serve this casserole with a green salad and Garlic Bread.
Enjoy!

Notes:
You can substitute the Cream of Chicken for Cream of Mushroom.
I use Boneless Skinless Chicken Breast Tenders for quick cooking and easy chopping!
This casserole is GREAT for company!
This meal is a little spicy so beware!

Taco Soup

I got this recipe off the internet after I tasted some that a coworker made. It was so good, I couldn’t wait to get the recipe from her... So I googled away and quickly found a version that sounded similar to hers. I made it for the family that weekend and it was an instant hit (even with my mom who doesn’t eat many vegetables).

I hope you enjoy it as much as we have!

Ingredients:
2 lbs. ground meat
1 can whole kernel corn
1 (small) can Mexi-Corn
1 can Mexican Stewed Tomatoes
1 can diced tomatoes
1 can Rotel tomatoes (we use the “original” ones but any would work)
3 cans of beans (I used one each of Black Beans, Pinto Beans, and Kidney Beans)
1 envelope of Taco Seasoning
1 envelope of Ranch Dressing Mix

Directions:
Season Ground Meat (I use a little chili powder, black pepper, and salt) and brown (sometimes I cut an onion up to add a little flavor to the meat... it isn’t really needed though). Once the meat is browned drain the grease.

Return the meat to the pot and dump in all of the remaining ingredients. Add about 2 cans (I use a bean can) of water... Mix well and bring to a boil. Reduce heat and let simmer for an hour to an hour and a half, stirring occasionally.

You can put everything into the crock-pot on the low setting for about 6 hours.

Serve:
Top with any Taco Toppings you like... Our Favorites are Sour Cream and Cheese.
Don’t forget the Tortilla Chips!!

*Note this recipe also freezes well*

Recipes in a Bottle (Introduction)

I wanted a place to be able to share some of our very favorite recipes. I am a working mother and a wife, so I know how important it is to have a nice meal for your family.
Some of these will be quick and easy, some will be old family favorites that seem to take all day. If you try any of them please let me know if you and your family enjoyed them and what changes you made to them (if any) ...