Chicken and Dumplings

shared by Dara P.

Ingredients:

Base:
2 chicken breasts
2 carrots
2 celery stalks
1/4 cup finely chopped onion
4 cups chicken broth
2 T. butter
1/4 cup milk
Directions:

1. Peel and slice carrots, slice celery and chop onion. Soften veggies in saucepan with butter. (I added a little Mrs Dash salt-free seasoning.) T


2. Add chicken broth and raw chicken. ( I cooked this probably about 2 hours and then shredded my chicken and added my milk.)


3. Add salt and pepper at the end. ( I salted it before hand and it was too much so I diluted with additional milk.)

Dumplings:

1 cup flour

2 T. baking powder

1 tsp. salt

2 tsp. sugar

1 T. butter or margarine

1/2 cup milk

 

Directions:

1. Mix dry ingredients; cut in butter until it resembles coarse crumbles.


2. Add milk, mix and then drop by spoonfuls into boiling soup.


3. Top with lid and let cook 15 minutes without disturbing.

Note: I turned the heat down to simmer after about 5 minutes and let it sit for a total of 20 minutes.  The dumplings were so tender! Best ones I've ever done. ENJOY!

 

 

Sweet 'n Sour Chicken

shared by Dara P. (A new favorite that Ky even ate!!!)

Bread diced chicken in a mixture of flour, cornstarch, salt, pepper and onion powder.

Sauce

3/4 cup brown sugar

1/2 cup white vinegar
4 T. ketchup
1 T. soy sauce
1 tsp. garlic salt

(Note: I added about 1/2 cup pineapple that I had left over from a previous recipe.)

The recipe says to bake this on the cooked chicken but I just added the sauce to a hot pan and added the chicken just to coat it. It stays crisp! I served it over my fried rice recipe.

Chicken Crunch

shared by Dara P. (This was so easy and we all liked it.)

Ingredients:
3 chicken breasts, cubed and cooked (but I did cubed and raw)
1 can cream of chicken soup
8 oz. sour cream
1 sleeve Ritz crackers, crushed (I used whole wheat crackers)
approx. 3 tsp. butter

Directions:

1. Cube chicken and mix with the soup and sour cream.;
2. Put in a 9 x 13 pan and dot with little pieces of butter all over.
3. Place crushed crackers on top.
4. Cook at 350 for 1 hour.
   

Caesar Chicken

shared by Cori H.

Ingredients:
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
2 (16 oz.) bottles Creamy Caesar Salad dressing
2-3 cloves freshly pressed garlic
grated Parmesan cheese
optional: lettuce, box of croutons OR cooked pasta

Directions:

1. Place frozen chicken into freezer bag.
2. Add garlic and one bottle of dressing. Coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours.
3. Remove chicken from bag and place in 9x13 baking dish.
4. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins).

For Salad: Slice chicken and serve warm over lettuce, tossed with half of second bottle of dressing, grated Parmesan cheese, croutons.

For Pasta: Serve chicken over cooked pasta and top with grated cheese

Nutella Cookies

shared by Dara P.   (Yummy and easy!)


Ingredients:
1 cup Nutella
1 egg
1 cup flour

Mix and bake at 350 for 6-8 minutes

Polynesian Volcanoes

shared by Patty H. (I ate this tonight at a meeting I attended and it was fantastic.  You just set the ingredients out and people build their own according to their tastes.  The sauce is wonderful and really makes the dish.)

Set the following ingredients out in this order:

1.      cooked white rice (6 cups uncooked rice to serve 12 people)

2.      cooked cubed chicken (4 lbs. boneless skinless chicken breasts for 12 people)

3.      chow mein noodles (1 bag or large can)

4.      hot pineapple tidbits (microwave with juice until warm)

5.      chopped green onions (white and green parts)

6.      frozen baby peas (1 bag, thawed)

7.      thinly sliced celery (3-4 ribs)

8.      drained mandarin oranges (2 large cans)

9.      grated cheddar cheese

10.  slivered almonds

11.  cashew halves or pieces

12.  shredded coconut (small bag)

13.  volcano sauce (keep warm)

 Volcano Sauce  (the recipe said to triple this to serve 12 people but there was a lot left because people just drizzled it over the top; I think doubling it would be plenty)

dry ingredients:

1/2 tsp. ginger
1/4 tsp. garlic powder
9 T. brown sugar
1 T. white sugar
1/2 tsp. dry mustard
1/4 tsp. salt

liquid:
1 T. soy sauce
4 1/2 T. white vinegar
1 1/4 cups water

 thickener:

1/4 cup water
3 T. cornstarch

 Directions:

1.      Combine dry ingredients for sauce

2.      Combine liquid ingredients and mix into the dry ingredients

3.      Bring to a boil and then reduce heat to slow simmer.

4.      Combine the thickener ingredients and add to the simmering mixture.

5.      Simmer until thickened, about 10 minutes.

Game Time Chicken Tacos

shared by Cori H.

Ingredients:

1 package of taco seasoning (I use La Tiara brand from Wal-Mart because it is locally made, with no MSG)

1- 14.5 oz. can petite diced tomatoes, DRAINED (1 can Rotel could be used, if you prefer spicier)

1- 2 lb. bag frozen chicken tenderloins

Instructions:

1.    Put the chicken in the slow cooker, frozen or thawed, pour drained diced tomatoes on top, and finally sprinkle taco seasoning evenly over chicken.

2.    Cook on low for 8 hours.

3.    Scoop out chicken with tomatoes, shred, and place in a serving platter such as a 9x13 pan.

4.    Serve with warm corn tortillas (or flour tortillas) and additional toppings such as cheese and sour cream, if you like.  (We like griddle-warmed corn tortillas and salt and hot sauce.)

5.    Optional ideas with this recipe:  add 1 can drained and rinsed pinto beans, serve over rice, topped with cheese.