Monthly Archives: January 2016

Chicken and Dumplings Crockpot

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Yield: 10 servings

Chicken and Dumplings Crockpot

Prep Time 10 minutes
Cook Time 5 hours 45 minutes
Total Time 5 hours 55 minutes

Ingredients

  • Ingredients
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 cups natural cream of chicken soup, or homemade soup mix & 2 cups water.
  • 1 onion, finely diced
  • 6 carrots, chopped 1" pieces
  • 3 stalks celery, chopped 1" pieces
  • 10 ounces refrigerated reduced-fat biscuit dough, torn into pieces
  • 1 cup frozen peas

Instructions

  2. Place chicken, butter, cream of chicken soup, and onion in a slow cooker. Cover and cook on High for 5 to 6 hours. Stir in carrots and celery after 5 hours of cooking.
  3. Place torn biscuit dough in slow cooker 30 minutes before serving. Cook until dough is no longer raw in the center, about 25 minutes. Lift edges of biscuits and stir in peas. Let stand until warm, about 10 minutes, before serving.
© Laurie

 

Balsamic Chicken with Green Beans and Tomatoes

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Yield: 3-4 servings

Balsamic Chicken with Green Beans and Tomatoes

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes

Ingredients

  • 1/4 cup + 2 Tbsp Italian salad dressing (I recommend using Kraft light Italian it's the perfect consistency for this and it's what I used)
  • 3 Tbsp balsamic vinegar
  • 1 1/2 Tbsp honey
  • 1/8 tsp crushed red pepper flakes (more or less to taste)
  • 1 1/4 lbs chicken breast tenderloins
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
  • 1 1/2 cups matchstick carrots
  • 1 cup grape tomatoes, halved

Instructions

  2. In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
  3. Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
  4. Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).
© Laurie

 

Whiskey Mint Cough Syrup

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Yield: 20

Whiskey Mint Cough Syrup

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 15 soft peppermint balls
  • 2 tablespoons lemon juice
  • 2 oz. honey
  • Whiskey of choice
  • Pint mason jar

Instructions

  2. In pint mason jar, add first three ingredients. Add whiskey to about one inch below neck under threads. Let the peppermint dissolve and shake occasionally to mix.
© Laurie