Easy Chic & Dumps

Like Grandma's Chicken & Dumplin's

Made: March 25, 2013

Ingredients
- 2 cups cooked chicken
- 1 can condensed cream of mushroom soup, undiluted
- 1 can condensed cream of chicken soup, undiluted
- 2 soup cans water
- 4 teaspoons flour
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon pepper
- 1 can refrigerated buttermilk biscuits

Directions
- Mix chicken, soups, water, flour, bouillon and pepper in slow cooker
- Cut biscuits into quarters and gently stir into mixture
- Cover & cook on low for 4-6 hours

Really good taste. I like the biscuits as the dumplin's, they bring a nice taste to the dish. As for the soups, I used one can of chicken and one can of celery and I used 2 bouillon cubes since I don't have granules.

(Recipe used: Crock-Pot suppers)

Breakfast for Dinner

Cinnamon French Toast Casserole

Made: September 5, 2012

Ingredients

- 1 large French Baguette, cut into 1 1/2 inch slices
- 3 1/2 cups milk
- 1 1/2 cups sugar, divided
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 6-8 medium baking apples (McIntosh or Cortland), peeled and sliced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg

Directions

- Preheat oven to 350 F
- Place bread into a greased 13x9 baking or casserole dish
- Whisk milk, eggs, 1 cup sugar, vanilla and salt in a large bowl until well combined
- Pour half of the mixture over the bread
- Layer apple slices over bread
- Pour remaining half of egg mixture over apples
- Mix remaining 1/2 cup sugar, cinnamon and nutmeg in a small bowl, sprinkle on top
- Bake uncovered for 1 hour or until casserole is heated through and eggs are set

I made breakfast for dinner tonight. It came out really good and flavorful. :) You can make this ahead at night and bake it in the morning; just cover it while refrigerating casserole.

(Recipe used: Country Casseroles)

Biscuit pot pie

Biscuit-topped Chicken Pot Pie

Made: August 31, 2012

Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup chicken broth
- 1 package (16oz) frozen mixed vegetables
- 1 can condensed cream of chicken soup, undiluted
- 4 tablespoons grated Parmesan cheese, divided
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 1/2 cups biscuit baking mix
- 1/2 cup milk

Directions
- Preheat oven to 400 F
- Combine chicken and broth in large saucepan, bring to boil over high heat
- Reduce heat to low, simmer 8 minutes or until the chicken is no longer pink; stirring occasionally
- Stir in vegetables, soup, 2 tablespoons cheese, thyme and pepper, cook until heated through
- Transfer mixture to 8-inch square baking dish
- Combine baking mix and milk in medium bowl, mix just until combined
- Drop batter by heaping tablespoonfuls over chicken mixture
- Sprinkle with remaining cheese
- Bake 14-16 minutes or until bubbly and biscuits are golden brown

I didn't have biscuit mix, so I used dinner rolls in a tube to top my dinner with. It sounded better as a recipe really, this one will take a lot of tweaking. Like less thyme as that's all I really tasted throughout. It also didn't seem much like a pot-pie, like it needed more creaminess to the mix or even more chicken flavor. So to the drawing board it is! Although, this didn't take long to cook or prepare, so it's a quick and easy for dinner!

(Recipe used: America's Favorite Brand Name Recipes; 2012)

Cheesy Crescents

Ham & cheese turnovers

Made: January 22, 2012

Ingredients:
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 8 thin slices cooked ham (8 oz)
- 4 thin slices Cheddar cheese (4 oz), each cut into 4 strips

Directions:
- Heat oven to 350 F
- Separate dough into 8 triangles
- Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham
- Fold in edges of ham to match shape of dough triangle
- Roll up each crescent, ending at tip of triangle
- Place with tips down on un-greased cookie sheet
- Bake 15 to 19 minutes or until golden brown
- Immediately remove from cookie sheet; serve warm

I did mine slightly different as I loooooooooooove cheese. I used a whole piece instead of cutting them in half. The extra cheese made it so gooey with the ham. YUM!

(Recipe from: Pillsbury)

Pot Pie, Tuna style

Quick Tuna Skillet Pot Pie

Made: January 17, 2012

Ingredients
- 1 tablespoon butter
- 1 large onion, chopped
- 1 1/2 cup cooked small shell pasta
- 1 can cream of celery soup
- 1 cup frozen peas, thawed
- 1 can (6 oz) can tuna, drained & flaked
- 1/2 cup sour cream
- 1/2 teaspoon dillweed
- 1/4 teaspoon salt
- 1 tube refrigerated country-style biscuits (10 count)

Directions
- Preheat oven to 400 F
- In a medium ovenproof skillet over medium heat, melt butter
- Add onion and saute for 5 minutes, stirring frequently
- Stir in cooked pasta, soup, peas, tuna, sour cream, dillweed & salt; mix well
- Cook 3 minutes or until heated through
- Use the back of a spoon to press mixture down in skillet to make an even layer
- Separate dough into 10 biscuits and place them over tuna mixture in skillet
- Bake for 15 minutes or until biscuits are golden brown and tuna mixture is bubbly

I had a couple of differences. I didn't want to accidentally put the wrong skillet in the oven, so I used my dutch oven instead. I also thought I had a can of Cream of Celery, but I did not. So I used Cream of Broccoli. Also, no onion as I was making this for my granny as well. And she loves anything tuna. But overall, it was quite yummy, just like Tuna Casserole with a biscuit on top :)

(Recipe from: Rock your Rolls)

Sloppy Caserole

Sloppy Joe Casserole

Made: July 20, 2011

I love sloppy joe, but I wanted to try it in a different way. I saw this recipe and I just had to try it!

Ingredients

- 1 pound ground beef; cooked & drained
- 1 can (15.5oz) sloppy joe sauce
- 1 can Pillsbury refrigerated original breadsticks
- 1/2 cup shredded cheddar cheese

Directions

- Heat oven to 375 F
- In a medium nonstick skillet, mix beef & sloppy joe sauce; heat to boil stirring occasionally
- Meanwhile, unroll breadstick dough, separate (should be 12 breadsticks)
- Pour beef mixture into ungreased 12x8in glass baking dish
- Place dough pieces on top in a single layer
- Bake uncovered for 13 minutes
- Sprinkle with cheese; bake for 2 more minutes

I used 3/4 cup of cheese (an entire small packet) and I feel like I could've used more for more of an even coating overtop the breadsticks. But I think it had just enough cheesy flavor overall. :)

(Recipe used: Pillsbury)

Cheesy and pineappley goodness

Pineapple-Black Bean Enchiladas

Made: May 10, 2011

I've always wanted to make something other than soup and tacos; so I saw this recipe in my e-mail and it sounded really yummy! So I decided to take a chance :)

Ingredients

- 2 teaspoons vegetable oil
- 1 large yellow onion, chopped (about 1 cup)
- 1 medium red bell pepper, chopped (about 1 cup)
- 1 can (20 oz) pineapple tidbits in juice, drained (keep 1/3 juice on reserve)
- 1 can (15 oz) Progresso black beans, drained & rinsed
- 1 can (4.5 oz) Old El Paso chopped green chiles
- 1 teaspoon salt
- 1/3 cup chopped fresh cilantro
- 3 cups shredded cheddar cheese
- 1 can (10 oz) Old El Paso mild enchilada sauce
- 8 whole wheat flour tortillas (8 or 9 in)
- 1/3 cup sour crean
- 8 teaspoons chopped fresh cilantro

Directions

- Preheat oven to 350 F
- Spray 13x9 in baking dish with cooking spray
- In 12in non-stick skillet, heat oil over medium heat; add onion and bell pepper - cook 4-5 minutes or until softened.
- Stir in pineapple, beans, green chiles & salt; cook & stir until thoroughly heated - remove from heat.
- Stir in 1/2 cup cilantro & 2 cups of the cheese
- Spoon & spread 1 tablesppon enchilada suace onto each tortilla.
- Spoon about 3/4 cup vegetable mixture over sauce on each.
- Roll up tortilla; place seam side down in baking dish.
- In small bowl, mix reserved 1/3 cup pineapple juice & remaining enchilada sauce; pour over entire surface of enchiladas in dish.
- Sprint with remaining 1 cup cheese.
- Spray sheet of foil with cooking spray (large enough to cover the dish); place sprayed side down over baking dish & seal tightly.
- Bake 35-40 min; removing foil during last 5-10 minutes of baking until cheese is melted & sauce is bubbly.
- Top each baked enchilada with 1 tablespoon south cream & 1 teaspoon cilantro.

I overstuffed & the first one is always the hardest to get out!

I edited the recipe a smidgen since Mom isn't a big fan of cilantro; so I didn't add any at all. Also, I used Giant brand black beans. :) Side note; if you can't find tidbit sized pineapple ... used crushed. Cubed/Sliced was too big and hard to chop down for me. :/ Other than that, it was a quite delish dish :D

All mixed up soups

"Kimmi's Chicken Tortilla Soup"

Made: January 17, 2011

I mixed up two recipes; so I'll post both and you can make it how you see fit :)

"Chicken Tortilla Soup"

Ingredients:

-  1 pound skinless chicken breasts
- 1 medium onion, finely chopped (1/2 cup)
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 can (10 oz) Old El Paso® mild enchilada sauce
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
- 1 cup Green Giant® Valley Fresh Steamers™ Extra Sweet Niblets® frozen corn (from 12-oz bag), thawed
- 3 teaspoons dried minced garlic
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 4 soft corn tortillas (5 to 6 inch), cut into 1-inch strips

Directions:

- Spray 3 1/2- to 4-quart slow cooker with cooking spray.
- Place chicken in slow cooker.
- Add all remaining ingredients.
- Cover; cook on low heat setting 6 to 7 hours.
- Remove chicken; shred with 2 forks.
- Return to slow cooker; stir well to blend

 "Slow Cooker Chicken Tortilla Soup"

Ingredients:

- 6 boneless skinless chicken thighs (1 1/4 lb)
- 1 medium onion, chopped (1/2 cup)
- 3 (6-inch) corn tortillas, cut into 1-inch pieces
- 1 1/2 cups Green Giant® Niblets® frozen whole kernel corn, thawed
- 1 can (15 oz) chick peas or garbanzo beans, drained, rinsed
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 3/4 cup salsa verde
- 2 cans (14 oz each) chicken broth
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon ground red pepper (cayenne)
- 2 tomatoes, seeded, chopped
- Chopped fresh cilantro leaves, if desired

Directions:

- In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
- Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut
- Stir to break up chicken thighs.
- Stir in tomatoes before serving.
- Garnish with cilantro. 

"Kimmi's Chicken Tortilla Soup"

Ingredients:

- 2 boneless skinless chicken breasts
- 1/4 cup of chopped onion (I used a red onion since we still had one)
- 1 can (10oz) diced tomatoes with green chiles, undrained
- 1 can (10oz) El Paso® mild enchilada sauce
- 1 3/4 cups of chicken brot
- 1 bag (8oz) frozen whole corn
- 1 can black beans; drained & rinsed
- 2 tablespoons salsa verde
- 1 teaspoon ground red pepper (cayenne)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 large round soft tortilla cut into roughly 1 inch squares

Directions:

- Put everything into the slow cooker
- Use low heat for 5-7 hours (I cooked it roughly 6 hours)
- Mix throughout the cooking time
- Pull out chicken and shred with fork (I did this around hour 5)
- Top with strips of tortilla and cheese

:) I love this soup. It has awesome flavor, nice texture .. but it's not too overly spicy and hot, but does has some kick to it.