Crockpot chicken and dumplings

2 cups cooked chicken diced or shredded
1 can cream of mushroom soup
1 can cream of chicken soup
2 soup cans of water
4 tsp. Of flour
1 chicken bullion cube
1/2 tsp. Black pepper
1 can (Pillsbury Grands Non-flaky) Biscuits

Combine all ingredients except biscuits into crockpot
Cut into quarters and stir into crockpot
Cover and cook on low 4-6 hours-stirring occasionally

Cook your chicken the night before and put ingredients in the next morning for a yummy dinner!

Enjoy!

Mom (Lisa)

Cream Chicken With Corn Bread Top

6 tbls. Butter
6 tbls. Flour
1/8 tsp. Pepper
1 1/2 cups chicken broth
1 cup milk
2 cups cooked chicken pieces
Prepare white sauce with above ingredients adding the chicken pieces. Pour mixture into casserole dish. Spread corn meal mixture on top:
1/2 cup corn meal
1/2 cup flour
1 tbl. Sugar
2 tsps. Baking powder
1/2 tsp. Salt
1/4 tsp. Soda
Mix ingredients in bowl. Cut 1 1/2 tbls. Shortening and 1/2 cup sour cream. Spread on top of chicken dish. Bake at 400 for 25 or 30 minutes, til brown on top.

This was one of Ryans favorites!

Mom (Lisa)

Turkey, Bean and Vegetable Chili

1 pound ground turkey, or ground beef
1 medium onion, chopped
2 clove garlic minced
2 large carrots, chopped
2 stalks of celery, chopped
1 medium yellow pepper, chopped
1 medium bell pepper, chopped
1 Tbsp. Chili power
1 Tbsp. Paprika
2 tsp. Cumin
1 tsp. Dried oregano
1/2 tsp. Salt
1/4 tsp. Cayenne pepper, optional
29 oz. Fat-free reduced-sodium chicken broth
29 oz. Canned diced tomatoes, with mild green chilies ( Rotel)
15 1/2 oz. Canned kidney beans, rinsed and drained
15 oz. Fat-free canned refried beans

Instructions

Brown turkey, or hamburger meat, drain and set aside

Coat a large pot with cooking spray, set over medium-high heat .
Cook onion until soft but not browned, add garlic; cook stirring 1 minute. Add carrots, celery, and peppers; cook stirring occasionally , for 5 minutes. Add chili powder, paprika, cumin, oregano, salt and cayenne; stir for 1 minute.

Stir in broth, tomatoes and both types of beans; bring to a boil. Reduce heat to low and simmer, uncovered ,stirring every 5 minutes, about 35 minutes total. Yields about 1 1/2 cups chili per serving

This is a weight watcher recipe, and very tasty. PointsPlus Value 5

Mom (Lisa)

Orange Poppy Seed Salad

Dressing:

1/2 Clove garlic
1/3 C. vinegar
1 tsp. Poppy seed
1/2 c. Sugar
1 tsp. Dry mustard
1 tsp. Salt
1 C. Oil

Salad

1 Head romaine lettuce,torn up
1 Large can mandarin oranges
1/2 c. Slivered almonds toasted

For dressing, mince garlic in blender. Add remaining ingredients except oil. Add oil in a thin stream while blending. Dressing will become thick. Chill until ready to use.

For salad, toast almonds under broiler until light brown (I always burn the first batch!, so watch carefully or have another package on hand!)
Toss rest of ingredients in large bowl. Add half of dressing. Mix and serve Immediately.
Serves 8

Mom (Lisa)

Oriental Slaw

1 Large head of cabbage
4 Green onions,chopped (chives and all)
2 Pkg.sliced almonds,toasted
2 Pkg.ramen noodles without the flavor packet (pound with hammer,don't cook)

Dressing:

6 Tbsp. Wine vinegar
1 Cup oil
2 tsp. Accent
4 Tbsp. Sugar
1 tsp. Salt

Blend dressing in blender. Mix all together. Add dressing just before serving.

Another family favorite!

Mom (Lisa)

4 Cup Salad

1 Cup pineapple tidbits
1 Cup mandarin oranges
1 Cup miniature marshmallows
1 Cup coconut
1 Cup sour cream

Stir all together and chill overnight if possible
Stir just before serving

This is a salad we always have at thanksgiving, it's super easy and you can make it the night before.

Mom (Lisa)

Cheesy Chicken

1 3/4 Cups Cubed Cooked Chicken
1/2 Cup Shredded Cheddar Cheese
8 oz. can Pillsbury Refrigerated Crescent Dinner Rolls
10 1/2 Can Condensed Cream of Chicken Soup
1 Cup Milk
Preheat Oven to 375. In small bowl, combine chicken and 2 Tbs. cheese.
Separate crescent dough into 8 triangles. Place about 3 tbs. chicken mixture on wide end of each triangle. Roll up; start at shortest side of triangle and roll to opposite point. In med. saucepan, combine soup, milk, and 1/4 cup cheese. Heat until cheese melts. Pour soup mixture into ungreased pan, arrange filled crescents over hot soup mixture.
Bake 20 to 25 minutes until golden brown.
Sprinkle with remaining cheese and return to oven for 5 or 10 minutes until cheese is melted.

This is a family favorite and often requested for birthday dinners and Valentines dinner!

Enjoy!

Mom (Lisa)