Chicken Stew - Crock Pot

6 chicken breast/12 tenders cut into bite size pieces
2 TBSP butter
1 onion diced
8 red potatoes diced
2 C baby carrots cut in half
2 C fresh green beans cut/2 cans green beans
1 C celery diced
2 cans cream of chicken soup
1 C milk
1 C sour cream
2 packets dry ranch dressing mix
2 tsp Parsley
Salt/Pepper

Melt butter on the bottom of crock pot. Add all veggies on top and stir. Add chicken. Sprinkle with salt and pepper.

Mix together soup, milk, sour cream and ranch dressing mix. Pour on top of chicken.

Cook on high 3-4 hours. Low 4-6 hours.

Sprinkle with Parsley and serve.

Serves 8-10

Chicken and Dumplings

Feeds 14+  

 

Tall big pot:

1 box (about 4 cups) chicken broth (organic from Trader Joes)

4 cups water

6 chicken breast (boil in broth/water until almost done and then cut up and put back in)

 

Add:

1 bag organic baby carrots cut in half

2 1/2 cups peas

1 large yellow onion

 

boil until carrots are tender

 

Add:

2-3 cups pasta

1 bottle heavy cream (Trader Joes is good)

2 1/2 tsp salt

2 tsp pepper

 

Mix about 3 1/2 cups multigrain baking mix (trader joes) with milk to make the biscuit mix and drop on top.  (mix should be formable but gooey) I used the large pampered chef scooper it was PERFECT! They double in size.

 

cook 10 min uncovered

cook 10 min covered

 

 

 

 

 

Meatball Soup

*Meat

2 lbs beef
1 tsp Parsley
1/2 tsp pepper
1 tsp salt
3 garlic
1 tsp sage
Make into BASEBALL SIZED balls and place on a cookie sheet, bake in oven. 375 for 30 min.

* Soup

8 cups beef broth

6 cups water

Big carrots

Big sweet potato chunks

Big cut up cabbage purple and green  

2  yellow onion

Bring to boil then simmer for 30 min.  Add meat balls and simmer for 15 min. 

Authentic Irish Stew

4+ cups beef broth or chicken broth
2 tsp marjoram
2 tsp parsley
1 1 /2 tsp salt
1 tsp garlic powder (or 2 cloves fresh)
3/4 tsp pepper
1 pkg lamb bits
Leeks
Carrots (big pieces)
Green beans
Potatoes
Bag of kale

Stir all together and cook on low 3 hours.  Crockpot.

Vegetable Roast

3-4 lb rump/arm roast (I just got the Trader Joes Roast it was almost 3lbs)
2 cups Carrots diced small
4-6 White Potatoes diced small
2 Yellow Onions diced small
3 Garlic Cloves chopped
1 green/red bell pepper or 1 Anaheim chile diced small
2 tsp salt
1/2 tsp pepper

1 1/2 tsp Brown gravy mix
3 TBSP flour
1/4 c. cold water

 Place roast in crock pot, mix the flour, water and brown gravy mix into a thick sauce like paste.  Pour over the meat.  Sprinkle the salt, pepper and garlic over the top of meat and sauce.  Place carrots, potatoes, bell pepper and onion around and on top of meat.

Cook in crock pot over LOW heat for 10 hours.  Once meat is tender about 8 hours, you can shred the meat and stir.  Continue to cook remaining time.

There is NO water or broth in this.  That is OKAY.  The fat from the meat and fluid from the veggies will make this PERFECT!

.

Garden Bake

2 zucchini diced
2 yellow squash diced large pieces
1 onion chopped (I love red onions)
3 small tomatoes diced
2 large carrots chopped small
1 pkg Cremini mushrooms

1 cup fresh grated Parmesan cheese
6 eggs
3 cups milk
2 1/2 cups Bisquick (Trader Joe's Multi-Grain baking/pancake mix)
3/4 tsp pepper
1 1/2 tsp salt

Preheat oven to 400

Rub olive oil on a large 11x14 dish and add chopped squash/zucchini, onion, mushrooms and tomatoes.

Sprinkle top with Parmesan cheese.

In a separate bowl combine eggs, milk, Bisquick, pepper and salt.  Blend for 15 seconds.  Pour over top of veggies.


Bake for 45 min or golden on top AND knife inserted in center comes out clean.  (this is like a quiche so if there is a little sticky on the knife it is okay.
Cool about 5 minutes before serving.
Sprinkle cheddar cheese over top.

Chicken Pot Pie

Pre-heat oven to 350

*  2 cups organic baby carrots cut in half
*  3 small potatoes from the Trader Joe's Potato Medley (I like to mix up the colors of potatoes, purple,  red and yellow)
*  1 small onion
*  6 hard boiled eggs
*  1 large can cream of chicken soup or cream of mushroom is ok (optional, add heavy cream substitute)
*  2-3 chicken breast boiled and chopped
*  1 cup chicken broth (or use the broth from boiling the chicken)
*  4 cups Bisquick (Trader Joes, multi-grain baking mix)
*  2 cups milk
*  1 stick of butter
*  1 cup peas
*  3 garlic cloves (optional)

Start with boiling your eggs.

In a separate pot boil your chicken until cooked thoroughly.

While chicken is boiling chop carrots, potatoes and onions.

Remove chicken and leave about 1 cup of broth in pot.  Add carrots and onions and boil for about 5 min.

While boiling; in a separate bowl mix Bisquick and milk.  This is your topping.  It should be thick but easy to spread.

Chop chicken and add chicken, cream of chicken soup and potatoes to carrots and onion mixture.

Turn down heat to low.  Stir occasionally.

Melt butter.

Add mixture to a large deep baking dish.  Spread evenly.

Cover the top with peas. 

Peal eggs and use an egg slicer to slice, placing them on top of the peas covering the entire dish.

Spread the topping CAREFULLY over the eggs so the edges touch the side of the dish (so the butter doesn't go into the mixture and stays on top of the topping).

Drizzle the butter over the top of the topping.   

Bake 30-45 min UNCOVERED until the top is golden brown and cooked through.  Not doughy in the middle.  Check with a fork or knife, should be like a biscuit.


FILLING:

LAYERING EGGS OVER PEAS:

TOPPING AND BUTTER:

FINAL:

Pot of Gold ~ Chicken and Sweet Potato

4 to 6 free range organic chicken breasts
2 tablespoons olive oil
1 tbs Italian seasoning
Salt and pepper
Sliced Munster cheese
2 medium sweet potatoes
1 LARGE red onion (sliced in large chunks... they are SO good!!!)
15 cherry tomatoes
1 ½ cup baby carrots
¼ cup organic chicken stock

Pre- heat oven to 350 degrees

In a large baking dish combine cubed sweet potatoes (½ inch chunks) sliced red onions, cherry tomatoes, baby carrots, and olive oil. Stir until all veggies are coated in oil.  Add a touch of salt and pepper to taste.

Place chicken in the middle of the dish.  Cover chicken with Munster cheese slices and sprinkle Italian seasoning over the cheese.

Pour chicken stock over veggies and place in oven to bake for 30-45 minutes or until meat is no longer pink.

You can add Brussels sprouts, mushrooms, asparagus