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Homemade Crockpot Chicken and Dumplings

 Soup:
3 boneless skinless chicken breasts
5 cups chicken broth (I use homemade)
1 onion, chopped
1 cup of carrots, chopped
1 cup of celery, chopped (optional, depending on how veggie-heavy you like yours)
1/3 cup of fresh chopped Italian parsley
1/2 tsp ground pepper
1 tsp chicken bouillon granules Knorr & 1 tsp Bosnian Vegeta ( a great tasting all purpose seasoning made from a special blend of the finest vegetables, herbs, spices and select natural ingredients.)

Dumplings:
2 cups of flour
4 tsp baking powder
1 tsp salt
3/4 cup of milk
4 tablespoons melted butter

 Put the chicken on the bottom of the crockpot, pepper, condiments, and then add liquids. I whisk my liquids together with the spices, and then pour over the chicken. Add the veggies. Cook on low for 8 hours,I cooked them on high for about 4. About an hour before the end of the cook time, remove chicken and shred it, and then add dumplings- drop them into the liquid so that they absorb some of the yummy broth. The dumplings are done when they look like biscuits on the inside. Do not lift the lid and check until at least 45 minutes after you put them in. You get lighter dumplings this way.

Dumpling instructions:
Combine all dumpling ingredients- the mixture will be thick.Form into medium-sized balls. Drop them into your soup about an hour before the end of cook time.

Banana Pudding Squares

Prep:30 min

40 Reduced Fat Nilla Wafers, finely crushed

3 Tbsp. butter, melted

1 pkg. (8 oz.) Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese softend

1/2 cup powdered sugar

1 tub (8 oz.) Cool Whip Free Whipped Topping, thawed, divided

3 medium ripe bananas

3 cups skim milk

2 pkg. (4-serving size each) Jell-O Vanilla Flavor Instant Pudding & Pie Filling

1/2 square Baker's Semi-Sweet Baking Chocolate, grated

Mix wafers and butter. Press firmly onto bottom of 13x9- inch dish.

 Mix Neufchatel cheese and powered sugar with wooden spoon until well blended. Gently stir in 1&1/2 cups of the whipped topping. Spoon mixture evenly onto crust; spread carefully. Cut bananas in half crosswise; cut each piece lengthwise in half. Arrange banana pieces over Neufchatel cheese mixture. 

Pour milk into a large bowl. Add dry pudding mixture. Beat with wire whisk 2 min. Spoon over bananas. Spread with remaining whipped topping. Sprinkle evenly with chocolate. Refrigerate at least 3 hours before serving. Makes 24 servings.

Cheesecake Brownies Quick and Delicious Desert

 

This is a quick to make and delicious desert! 

Cheesecake Brownies
Prep:10 min/ Total 40 min
1pkg 19.0oz. brownie mix
1/2 cup apple sauce
3 egg whites divided
1/4 cup water
1 pkg 8 oz Philadelphia Neufchatel cheese, 1/3 Less Fat than Cream cheese, softened
1/2 sugar (I put less)
1/4 flour
Preheat oven to 350 F. Mix brownie mix, applesauce, two of egg whites and water. Pour into 13x9-inch baking pan sprayed with cooking spray.
Mix N. cheese, sugar, flour and remaining egg white until well blended. Spoon over brownie batter. Cut through batter with knife several times for marble effect.
Bake 28-30 min. or until toothpick inserted in center comes out with fudge crumbs attached. Cool in pan on wire rack.

Enjoy!!!!!!

Stuffed Peppers

Ingredients

* 1 pound ground beef/ turkey/ chicken

* 1/2 cup uncooked long grain white rice

* 1 cup water

* 6-8 green bell peppers

* 2 (8 ounce) cans tomato sauce

* 1 yellow squash chopped

* salt and pepper to taste

* 2 garlic cloves, minced

* 1 medium onion, chopped

* 1 can sweet corn

* 1 teaspoon Italian seasoning

* fresh parsley

* 2 tomatoes round sliced to cover the pepper top

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the meat until evenly browned. Saute chopped onions and minced garlic in oil until soft.

Saute chopped peppers and onions in oil until soft. Reduce heat to low, and continue cooking for 5 minutes.

3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward.

4. In a bowl, mix the browned meat, onion, cooked rice, 1 can tomato sauce, corn, chopped squash, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Cover them with the round slice tomato. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

5. Bake 2 hours in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Or a more easier recipe!

Ingredients

* 1 green pepper

* 2 T. rice

* 2 oz. lean ground beef

* 1 egg

* 1 t. onion flakes

* 1 T. mushrooms, finely chopped

* salt and pepper to taste

* 1 t. Tomato Sauce

t. = teaspoon, T. = Tablespoon, c. = cup

Instructions

1. Cut green pepper in half, lengthwise.

2. Remove membrane and seeds; rinse, drain and reserve shells.

3. Boil rice with 1/2 c. of water for 5 minutes; drain.

4. Combine ground beef, rice, egg, onion flakes, and mushrooms; blend thoroughly.

5. Add salt and pepper. Fill green pepper cavities with beef mixture; top with Tomato Sauce.

6. Place in baking dish; cover.

7. Bake at 350 F for 20 to 25 minutes.

Yields 1 serving

Nutritional Information

Each serving contains:

* 225 calories

* 40g carbohydrates

Lasagna Pasta Pies

 

Prep Time: 20 Min

Total Time: 1 Hr

Makes: 8 servings

 

INGREDIENTS

 

1 cup uncooked rotini pasta

lb ground Italian sausage

1 1/2 cups tomato pasta sauce

3/4 cup ricotta cheese

1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

1 cup shredded mozzarella cheese (4 oz)

 

DIRECTIONS

 

1 Heat oven to 350°F. Cook and drain pasta as directed on package. Meanwhile, in skillet, cook Italian sausage until no longer pink; drain. Stir in pasta sauce, ricotta cheese and pasta; cook 1 minute. 2 Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill with sausage mixture; sprinkle with mozzarella cheese. 3 Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.

 

Thanks ~Pillsbury~

Grilled Lemon Chicken

 1/2 cup Lemon Juice

1/4 tsp Salt

1/2 tsp Pepper

1 tsp Worchestershire Sauce

1/4 cup STAR Grapeseed Oil

1 Garlic Clove

1/2 tsp Thyme Leaves

4 tsp Finely Chopped Onion

Mix all ingredients well. Marinate six 6oz boneless, skinless chicken breasts halves for 4 to 8 hours, periodically turning each piece to coat evenly. Prepare a medium-hot fire in a grill. Grill the chicken smooth-side down, until seared and golden underneath, 3-4 minutes. With tongs, turn each chicken breast over and continue grilling until seared and brown underneath, 3-4 minutes more. Continue grilling, turning occasionally, until the thickest part of the chicken is just firm, 3-5 minute more. Serves 6.

Thanks Star Fine Foods

Zucchini Skillet

• 1 package bacon, cut into small pieces
• 4-6 cups diced zucchini
• 1 medium onion, diced
• 1 medium green pepper, cut up
• 1 teaspoon garlic salt or 2 Tablespoons minced garlic
• 4-6 cups diced fresh tomatoes or a large can of tomatoes

Brown the bacon pieces, remove, and drain the grease.

Add all the ingredients in a large skillet.

Simmer about 45 minutes or until the zucchini is tender.

Let the skillet rest a few minutes, serve with a little fresh basil and a sprinkling of Parmesan cheese.  Add a warm and hearty bread to round out the meal and you are set to go.
Thank you Plain Graces ♥
http://www.plaingraces.com/2011/08/zucchini-skillet.html

Chipotle Bean Nachos

Weight Watchers Recipe 

PointsPlus Value:    4
Servings:  4
Preparation Time:  10 min
Cooking Time:  3 min
Level of Difficulty:  Easy

Nachos are always a hit. Turn the bean mixture into a super dip by thinning it out with chicken broth and sprinkling low-fat cheddar cheese on top.

Ingredients

	1 spray(s) cooking spray
	1 tsp canola oil
	1 medium shallot(s), or 1 small onion, finely chopped
	1 clove(s) (medium) garlic clove(s), minced
	15 oz canned kidney beans, rinsed and drained
	1/8 tsp table salt
	1/8 tsp chili powder, chipotle variety, or more to taste
	20 item(s) baked low-fat tortilla chips
	7 Tbsp low-fat shredded cheddar cheese, sharp variety
	1/3 cup(s) salsa
	3 Tbsp cilantro, fresh, minced, plus extra leaves for garnish

Instructions

• Preheat oven to 400ºF.
  
• Coat a large nonstick skillet with cooking spray. Heat oil over medium heat; then add shallot and garlic. Cook, stirring frequently, until shallots are tender, about 5 minutes. Add beans, salt and chile powder; mash with back of spoon or potato masher to make a pulpy mixture. Remove from heat; set aside.
  
• Place tortilla chips on a rimmed baking sheet. Spoon bean mixture over top and sprinkle with cheese. Bake until cheese melts, about 3 minutes. Remove from oven and spoon salsa over top; immediately sprinkle with cilantro. Yields five topped chips per serving.

Corn, Avocado, and Tomato Salad

Here's a colorful medley that makes a delicious summer dish. You can serve it as a salad or call it a chunky dip and scoop it up with tortilla chips.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

• 2 1/2 cups fresh corn kernels (from about 5 ears)
• 1 1/2 cups diced avocado (1/2-inch pieces)
• 1 pint cherry tomatoes, quartered
• 1/2 cup finely diced red onion

Instructions

1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
   
2. Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
   
   To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
   
   To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.
   
   
   
   
   
   

Avocado Quesadillas

Ingredients:

• 2 ripe tomatoes, seeded and diced
• 1 firm-ripe Haas avocado, peeled and diced
• 1 tablespoon chopped red onion
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon Tabasco sauce
• 1/4 cup sour cream
• 3 tablespoons chopped fresh cilantro
• 4 (6- to 7-inch) flour tortillas
• 1/2 teaspoon vegetable oil
• 1 1/3 cups coarsely grated Monterey jack cheese
• Fresh cilantro sprigs (for garnish)

Directions:
In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season with salt and pepper. In another small bowl stir together sour cream and cilantro and salt and pepper to taste.
Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges. Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.
Serves 8.
Thank you summerrecipes!

Asian Turkey Burgers

Ingredients:

• 1 pound ground turkey
• 1 1/3 cups canned French fried onions, divided
• 1 egg
• 1/2 cup finely chopped water chestnuts
• 1/4 cup dry breadcrumbs
• 3 tablespoons teriyaki sauce
• 1 tablespoon hot sauce
• 2 teaspoons grated fresh ginger
• 4 sandwich buns
• Shredded lettuce

Directions:
Combine turkey, 1 cup French fried onions, egg, water chestnuts, breadcrumbs, teriyaki sauce, hot sauce and ginger. Shape into 4 patties. Broil about 6 inches from heat or grill over medium heat 10 minutes or until no longer pink in center, turning once. Serve on buns, topped with remaining 1/3 cup French fried onions and lettuce.
Serves 4 burgers.
Thank you summerrecipes!

Shepherd's Pie

Prep Time: 15 minutes

Cook Time: 40 minutes

Stand: 5 minutes

Yield: Makes 8 servings

Ingredients

1 1/2 pounds ground round

1 cup chopped onion

1/2 (8-oz.) package fresh mushrooms, sliced

1 garlic clove, minced

1 cup frozen peas, thawed

4 teaspoons beef bouillon granules

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon freshly ground pepper

1 tablespoon all-purpose flour

1 (14 1/2-oz.) can stewed tomatoes

1 bay leaf

2 tablespoons red wine vinegar

Cheese-and-Carrot Mashed Potatoes

Preparation

1. Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

2. Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

3. Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.

- Alberta Watson, Chicago, Illinois, Southern Living, JULY 2008, Photo: William Dickey; Styling: Lisa Powell Bailey

Chicken Cordon Bleu

The recipe may sound fancy, but it’s not hard to make. Simply pound boneless chicken breast halves and top each with prosciutto and mozzarella cheese. Roll up the chicken pieces, dredge in breadcrumbs, and bake.
This lightened version of Chicken Cordon Bleu remains tres dé licieuse despite a modest amount of butter. Fix mashed potatoes and a side of green beans while the chicken bakes.
Yield: 4 servings (serving size: 1 rolled chicken breast half)
Ingredients
1/4 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
Cooking spray
Preparation
Preheat oven to 350°. Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.
Nutritional Information: Calories: 297 (30% from fat), Fat: 9.9g (sat 4.4g,mono 3.6g,poly 1g), Protein: 45.5g
Carbohydrate: 3.8g, Fiber: 0.5g, Cholesterol: 125mg, Iron: 1.9mg, Sodium: 619mg, Calcium: 94mg
-Marie Meyer, Greensboro, North Carolina, Cooking Light, DECEMBER 2005, Photo By Beau Gustafson

Stuffed Zucchini Boats

Ingredients
1/4 cup (50 mL) bulgur wheat (uncooked)
4 medium zucchini (about ½ pound, 227 g each)
1/3 cup (75 mL) slivered almonds
1 tablespoon (15 mL) olive oil
1 small onion, diced (about 1 cup, 250 mL)
2 large cloves garlic, minced
1/2 pound (227 g) lean ground beef (at least 90% lean)
1 1/2 teaspoons (7 mL) ground cumin
1 teaspoon (5 mL) ground coriander
1/2 teaspoon (2 mL) ground cinnamon
1/4 teaspoon (1 mL) red pepper flakes
1 teaspoon (1 mL) salt
3 tablespoons (45 mL) golden raisins
1 14.5 oz. can (411 g) no-salt-added diced tomatoes, strained, juice reserved
1/4 cup (50 mL) chopped fresh parsley, plus 1 tablespoon (15 mL) for garnish
1/2 cup (125 mL) no-salt added tomato sauce
Directions
1. Preheat the oven to 375°F (190ºC). Cook the bulgur according to the directions on the package. Cut the zucchini in half lengthwise and scoop out the seeds with a spoon.
2. Toast the almonds in a dry skillet over a medium heat, stirring occasionally, until they are fragrant and golden brown, about 3 minutes. Allow them to cool then chop them coarsely.
3. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring, until they are soft and translucent, about 3 minutes. Add the garlic and cook for 1 minute more. Add ground beef and cook, breaking it up with a wooden spoon into small pieces, until it is nearly all browned, about 3 minutes. Stir in the cumin, coriander, cinnamon, red pepper flakes, and 1/2 teaspoon (2 mL) of the salt and cook for 1 minute more. Add the cooked bulgur, raisins and strained diced tomatoes and cook another 2-3 minutes. Remove from the heat and stir in the almonds and 1/4 cup (50 mL) of the parsley.
4. Combine the reserved tomato juice, tomato sauce and remaining 1/2 teaspoon (2 mL) of salt in a 9×13 baking dish. Place the zucchini boats into the dish, cut side up, on top of the sauce and fill each zucchini boat generously with the beef mixture. Cover tightly with foil and bake for 30 minutes, then remove the foil and bake for 10 minutes more, until the zucchini is cooked through but still slightly firm. To serve, place 2 zucchini halves on a plate and drizzle with tomato sauce and garnish with parsley.
Serves 4
By Ellie Krieger (styleathome.com)

A nourishing chicken salad sandwich

A nourishing chicken salad sandwich
Ingredients:

• 1lb diced chicken meat, fully cooked
• 2 farm fresh eggs, boiled and chopped
• 2 stalks celery, finely sliced
• 2 cloves garlic, pressed
• 1/2 cup dried cranberries
• 3/4 cup  mayonnaise
• 1/2 cup  yogurt
• 1 tsp salt
• 1/4 tsp Spanish paprika

Method:

1.   If you need to cook the meat before making this meal, you can either boil pieces in bone for about 20 minutes or if you are using boneless chicken meat, cook them in about 1 tbls of olive oil until cooked through.
2. Mix all ingredients together and chill before serving.

That’s really it!  Super easy to make and delicious. 
This post is linked to Girlichef’s Two for Tuesday’s and Wardeh’s Tuesday Twister at Gnowfglins.

Cucumbers and Tomatoes Aliñado Topped with Basil Feta

The best meals in the summer are the easiest.  With the abundance of fresh produce at the farmers market coming up with tantalizing recipes is a snap. This is a traditional way Spaniards enjoy seasonal cucumbers and tomatoes on hot summer days… aliñado, which simply means in a vinaigrette.  A simple dish that will surely please.
Cucumbers and Tomatoes Aliñado Topped with Basil Feta
Ingredients:

• 1 large cucumber, sliced
• 2 tomatoes, sliced
• 3 tbls extra virgin olive oil
• 2 tbls red wine vinegar
• Course Sea Salt
• Feta Cheese

Method:

1. Layer the cucumbers and tomatoes.
2. Top with crumbled feta cheese
3. Drizzle with olive oil and vinegar
4. Sprinkle with sea salt

Thank you a little bit of Spain in Iowa!