Chicken and Dumplings

I loved chicken and dumplings growing up.  However my  mom was not a cook (at all we ate out more than ate in), so I enjoyed chicken and dumplings at restaurants or at my grandmothers house.  Here is a recipe I found and I hope that it is good.

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

http://allrecipes.com/recipe/slow-cooker-chicken-and-dumplings/detail.aspx

Meals for 6/4 - 6/10

Ok I took the week off.  You see we got a new smoker, so I was trying it out.  Since this blog is about my crock potting adventures, the smoker dinners didn't make it on. (By the way, if you don't have a smoker... Get one!  They are wonderful and make really good food!)  So I am back this week with only 1 new recipe, and one day that isn't a crock pot meal, but a request from my kids (see if you can guess which one it is).

Monday - Fiesta Chicken with rice and beans, jello
Tuesday - Crystal's Lasagna, salad, homemade rolls
Wednesday - Leftovers
Thursday - Chicken and Dumplings, salad
Friday - Pizza
Saturday/Sunday - Left overs

I am actually excited to make the pizza dough.  A friend of mine talked me into getting a bread maker after I was reading about all the yummy things she was making with it.  So this week the rolls on Tuesday and the pizza dough on Friday will be homemade. If the chicken and dumplings turn out good, in the future I will make homemade dumplings for that as well.

Slow Cooker Baked Beans

My boys love beans.  I am sure the song about tooting helps with this.  Boys will be boys.

3 cans (28 ounces each) vegetarian baked beans, drained

1 medium onion, chopped (1/2 cup)

2/3 cup barbecue sauce

1/2 cup packed brown sugar

2 tablespoons ground mustard 

 

Mix all ingredients in 3 1/2- to 6-quart slow cooker. 2 Cover and cook on low heat setting 4 to 5 hours (or high heat setting 2 hours to 2 hours 30 minutes) or until desired consistency. 

Meals for 5/14-5/20

So this coming week is interesting.  I won't be needing meals after Wednesday because of a wedding.  So I decided that I will only be making one meal, and we will eat left overs on Tuesday and Wednesday.

Monday - Slow Cooker Baked Beans with Corn on the cob, salad, and jello
Tuesday - Leftover Slow Cooker Baked Beans with Hot dogs and salad
Wednesday - Leftovers (what ever we have, I have frozen the extra leftovers from previous weeks if needed we will eat those)

Megan's BBQ Beef

1 1/2 c. ketchup
1/4 c. packed brown sugar
1/4 c. red wine vinegar
2 tbsp. dijon mustard
2 tbsp. worcestershire sauce
1 tsp. liquid smoke flavoring
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1 boneless chuck roast (I usually make a 2 pound roast for my family but this recipe is good for up to 4 pounds)

In a large bowl, combine all the ingredients except the roast.
Place roast in slow cooker. Pour ketchup mixture over chuck roast. Cover and cook on low 8-10 hours. Remove roast and shred with fork, and return to sauce in slow cooker. Serve as desired.

Crystal's Crock Pot Lasagna

Cooking spray
1 lb Italian sausage
1 onion, finely chopped
2 cloves garlic, minced
1 can Huntz spaghetti sauce
1 cup water
9-15 Lasagna noodles
1 lb Ricotta cheese
2 cups Mozzarella cheese
1 egg

Cook sausage and onion until meat is browned.  Add garlic and continue to cook about a minute, then add sauce and water.  Turn off heat, but leave pot on burner for 5 minutes.  In a mixing bowl, combine Ricotta and 1 1/2 cups mozzarella cheese and egg.  Coat inside of crock pot with cooking spray.  Put 1 cup meat sauce in bottom of crock pot.  Place half the noodles on top of sauce (break them a bit to make them fit) then spread with 1/2 cheese mixture and half meat sauce.  Then repeat.  Cover and cook on low for 7-9 hours.  10 minutes before serving put rest of Mozzarella on top and let melt.

10 servings

This was a big hit at our home!

Copy Cat Cafe Rio Creamy Tomatillo Dressing

• 1 packet of buttermilk ranch dressing
• 1 Cup mayo
• 1 Cup buttermilk (the smallest carton is perfect)
• 1 bunch of cilantro
• 2 tomatillos husked
• 1 jalapeno (take the rib and seeds out)
• Garlic powder (just a few shakes)
• juice from 1 lime

Blend mayo, dressing mix, buttermilk, and garlic in a blender until blended and smooth

Dice up tomatillos, jalapeno, cilantro and place in the blender.

Juice up the lime and add that to the blender.

Blend up all ingredients until smooth and creamy.

Chill in the refrigerator for at least 30 minutes.

 

recipe from: A Mommy’s Life with a Touch of Yellow