Veggie Chicken and Dumplins

School started back for us this week, and it's a whole new routine here at our new house. We live close enough to the school to be disqualified for bus service, which in turn qualifies us to wait 30 minutes in the drop off/pick up line. Since it's a 10 minute walk, that's what we're going with, and I have loved it so far. One on one time with my middle kiddo, 10 minutes to myself on the way back, and easy exercise to boot!

But, it does mean I don't want to spend hours on dinner if I can help it, so last night I made one of our very favorite fast and easy meals. It might actually be my very very favorite. Lily especially can be very picky, and this is one where she will always ask for seconds. And bonus - you get to get some veggies in them!

Okay, a couple of disclaimers: I am not a food blogger, so I don't have amazing presentation pictures here. It's hard to stage things when you're trying not to eat your subject first. Second of all, this is the FAST MAMA version. Yes, this can absolutely be made healthier. You can use fresh chicken and fresh veggies and homemade cream of whatever soup mix and skim milk etc. etc. And it's very good that way. But it's amazing this way too, and it's not only quick, but cheap. So if you are looking for a way to get something yummy, hot, and comforting in their bellies between homework and bedtime, this is the ticket.

This recipe was adapted from a recipe my friend Rebecca gave me seven years ago, and it has never not been a hit. I added the veggies and adjusted the soup/milk ratio some to stretch it out and it is so very, very good! This amount feeds my family of five with just enough left over to send Nick lunch to work the next day (if we show great restraint and don't make poor decisions about how much is actually a reasonable amount to eat for one meal. This is not a single serve portion, even if you believe you can).

Start out with the following:

26 Ounce Can of Cream of Chicken Soup

29 Ounce Can of Veg-All/Mixed Vegetables

2 Cups Bisquick/Baking Mix

3 2/3 Cups of milk, divided

2 10 ounce Cans of Chicken/2-3 cooked chicken breasts, cut into chunks

Your milk will need to be divided into 3 cups and 2/3 cup

Add 3 cups milk, vegetables, soup, and chicken to large pot on high. My chicken was a tomato herb flavor, just because it's what I had on hand, but plain chicken is just fine. 

While this heats, mix Bisquick and remaining 2/3 cup milk. 

Form into small dumplins about the size of a heaping tablespoon and add to soup mixture.

Bring to a boil, then set heat on low. Simmer for 10 minutes, then cover and simmer for 10 minutes more. Stir occasionally. Before removing from heat check to make sure your dumplins are not gooey. If they are undercooked, leave it on the heat for another 5-10 minutes, stirring frequently.

And you're done! I love this with black pepper, which is weird, because I don't like black pepper on really anything, but it's SO good on this dish. Nick's papaw passed away a few years ago, and he put copious amounts of black pepper on everything he ate, so this dish always makes me think about him. 

This stuff is so yummy! I'm super jealous that Nick got to take the rest of it for lunch today. Let me know if you try it!

Cheddar Bay Biscuits

Dude. I know I promised this recipe months ago. Sorry about that. But here it is now!

These biscuits are SO easy and SO good! And S-I-M-P-L-E. Thus them making an appearance here on my blog, because I'm all about the easy, good, and simple. I found these originally over on I'll Get You My Pretties. And I follow her recipe almost exactly. Almost.

So here's what you need:

• Milk
• Bisquick or any other brand of all purpose baking mix
• Dried parsley flakes
• Garlic powder
• Cheddar or cheddar blend
• Butter

Preheat your oven to 450° F.

Measure your ingredients out as follows:

• 2 cups Baking Mix
• 3/4 cup milk
• 1 3/4 - 2 cups cheese
• 1 stick (8 Tbsp) butter
• 1/4 Tsp dried parsley flakes
• 1/4 Tsp garlic powder

Mix your first 3 ingredients. This is where IGYMP and I part ways - on the cheese. Don't worry, it was a friendly parting, and I still admire her gorgeous red heels. :) Her recipe calls for 3/4 cup of cheddar. I think we can make a bigger commitment to the Cheddar part of Cheddar Bay Biscuits. Cheese and I have a special relationship, so I added around 2 cups to my milk and baking mix. I will tell you that this may cause your biscuits to spread out a little more. I can live with that. The cheese stays. Anyway, mix your first three ingredients well enough to incorporate all the baking mix, but don't over mix or your dough will do something weird.

Spoon your dough out onto an ungreased baking sheet.

Pop them in the oven for 8-10 minutes. I kind of start checking on them around 7 minutes just to be safe, but it usually takes right at 9 minutes for them to be done. While you're waiting, microwave your last three ingredients together for about a minute, then stir to incorporate the parsley and garlic powder into the melted butter.

When your biscuits are starting to brown on the peaks, they're ready to come out. Before they cool, brush your butter mixture over the top, then take a second to admire the moist, fluffy, buttery goodness. Mmmmmm! Then dive right in! It's best to make these when you're not home alone, because there is significant danger of eating the whole pan. Ahem. I usually get 24-28 biscuits from this recipe.

Cheddar Bay Biscuits

2 Cups Bisquick or other all purpose baking mix
3/4 cup milk
1 3/4 - 2 cups shredded cheddar or cheddar blend
1 stick (8 Tbsp) butter
1/4 Tsp dried parsley flakes
1/4 Tsp garlic powder

Preheat oven to 450° F. Mix first three ingredients just well enough to incorporate baking mix. Spoon onto ungreased baking sheet. Bake for 8-10 minutes, removing when peaks start to brown.

Melt butter and stir in spices. Brush onto tops of baked biscuits. Yields 24-28 biscuits.

One Pan Sausage Pasta

You guys, this dish - just yum! I seriously make it about once a week. It's so quick and easy! We usually have it on Wednesday nights because we attend church that night and get home late. So it's awesome to have something delicious I can get on the table quick!

This recipe is adapted from the Spicy Sausage Pasta at Kevin & Amanda.

Kevin & Amanda

They have some awesome recipes over there, not to mention some super cute free fonts! Now I have made this following their recipe EXACTLY before, and it was delicious! But I'm all about the shortcuts and cheaper options in the kitchen, so I'm going to share with you some of the substitutions I usually make. This recipe is incredibly forgiving, and I think my version(s) are every bit as tasty! Also, I add my ingredients a bit out of order from their recipe, because I'm a rebel like that. And I make mine as a double recipe, which is what I'm going to show you today. So half it if you wish. But it makes AWESOME leftovers. Not that any usually makes it to the next day at my house!

Here's what I used last time I made this (which was this week):

First substitution, the star of the show: the sausage. K & A use turkey smoked sausage, and it is ah-may-zing! I've used it, and it really does taste just like the original. And way better for you! But you can use good old beef if it's what you have on hand. OR, you can use L'il Smokies, which I did here! We have a grocery outlet near our house that gets amazing deals on random foods, and they stocked these for a couple of weeks for $1 a pack! Hello freezer stock up!

First heat some olive oil over medium high heat for just a couple of minutes. Then add all that sausage goodness! Yum!

Next substitution: the onions. I use minced. I'm sure that fresh or frozen are probably better, but I have this huge container of minced onions and I use them in everything! I personally love them in this dish. I usually use a couple of tablespoons here, maybe a little more, but you may want to use less, depending on your love (or not) for onions.

Mix the onions and sausage well and cook it for about 4 minutes, until the sausage starts to brown.

Then you're going to add your garlic. My sister-in-law turned me onto minced garlic in a jar, and I've never looked back. No more cleaning the holes of a garlic press with a toothpick for me! I generally add about 2 teaspoons here, which is more than the original recipe calls for (even doubled), but this is a recipe with strong flavors, and it can handle it!

Cook the sausage, onion, and garlic for about 30 seconds, then add your chicken broth. I use two 14 ounce cans.

Then I add my tomatoes. This is where I really play fast and loose. Sometimes I use two 10 oz cans of Rotel. Sometimes I use two 14 oz cans of petite diced tomatoes. Sometimes I use one of each, which is what I did here. It really all depends on what I have on hand. Rotel will make it spicier, so keep that in mind. I told you this recipe is forgiving! Just add the tomatoes/Rotel right in without draining.

Another big substitution here: the original recipe calls for heavy cream, which is awesome, but I rarely have any on hand. So I just add a cup of milk, usually whole milk, but I've even used 2%.

Now comes my favorite part: you just add the dry pasta right in there without cooking it first! Hooray! I used penne rigate here, which is my usual choice, but this will work with pretty much whatever you have on hand outside of maybe spaghetti or egg noodles. I use a 16 oz box.

Mix it all up well so the pasta is all coated with the rest of the ingredients.

Salt and pepper to taste.

Bring to a boil, stirring occasionally, then reduce heat, cover, and let simmer for 20 minutes. You can stir during this if you want, but I like to sit on the couch and wait let the flavors meld. Remove from heat.

Now comes the cheesy awesomeness! Add 2 cups of shredded cheddar/Monterey Jack/cheddar jack blend/fiesta blend whatever's in your fridge, man.

Mix it all up and admire that gooey deliciousness. You're about to make someone's night, my friend.

Now, scallions. I add these, um, sometimes. I like them, my kids do not, and Nick is indifferent. I don't let it stop me from making this recipe if I don't have any on hand. If you have some, chop 'em up and toss those bad boys on there!

Kevin & Amanda's recipe calls for you to broil everything at this point. Is it embarrassing that I've made this 685 times and just now noticed that? Anyway, I'm sure that is a very tasty addition, but I never do it, and not um, just because I didn't know I was supposed to. I make mine in an electric skillet (shout out to my mom who changed my life when she passed it along to me), and moving it to an oven friendly dish would make this Two Pan Sausage Pasta, and I have enough dirty dishes in my life.

Just look at this awesomeness! This dish is SO full of flavor! Oh my word, I want some right now!

One Pan Sausage Pasta

*2 pounds of smoked sausage, smoked turkey sausage, kielbasa OR two 13 oz packs of cocktail wieners.
*2 Tbsp olive oil
*1-2 Tbsp minced onions or 1.5 cup diced fresh or frozen onion.
*2-4 cloves of garlic
*2 14 oz cans of chicken broth
*2 10 oz cans of Rotel or 2 14 oz cans of petite diced tomatoes.
*1 cup heavy cream or whole milk
*16 oz of dry pasta
*Salt and pepper to taste
*2 cups of shredded cheddar/Monterey Jack/cheddar jack blend/fiesta blend
*1/4 cup sliced scallions

Heat olive oil over medium heat until just smoking. Add sliced sausage or cocktail wieners and onion. Cook for 4 minutes or until sausage begins to brown. Add garlic and cook for 30 seconds. Add chicken broth, tomatoes/Rotel, and cream/milk. Mix well, then add dry pasta. Mix well again, then salt and pepper to taste. Reduce heat, cover, and simmer for 20 minutes. Remove from heat. Add shredded cheese and mix well, then add scallions. Serve hot!

This goes awesome with Cheddar Bay Biscuits, which will be featured in an upcoming post!

Turkey Joe Pies

Happy Mother's Day! I hope all you moms out there get to enjoy a nice lunch or dinner out and get to sit back and put your feet up and relax. BUT, if you don't, I've got a super quick and easy recipe for you. And if you do get the day off, stick this one in your back pocket for the next time you have to get dinner on the table in a hurry.

This one is not fancy, but it's inexpensive and a surefire kid (and husband) pleaser. And it makes great leftovers and even travels well for lunches.

I got this recipe years ago from a lady I worked with, and it's served me well over the years. Her recipe called for ground beef, but I usually make mine with ground turkey.

I love using ground turkey so much! Not that I don't like ground beef - I do. But ground turkey has so much going for it! It's generally way cheaper, it's much lower in fat, and a pound of turkey goes farther that a pound of beef because it doesn't cook down like beef. I'm also a huge fan of turkey bacon, turkey sausage, and turkey kielbasa.

Here's what you need:

A pound of ground turkey. Actually you could probably get by with 3/4 pound, because I always have enough left to make a sandwich or two. But definitely a pound if you're using ground beef.

2 cans of jumbo biscuits. Clearly I'm not a slave to brand names.

A can of Manwich or other sloppy joe sauce.

About a cup of shredded cheese, preferably cheddar, although a cheddar blend will work great too. I've even made these with mozzarella, but I think the bite of cheddar works better with the sauce.

First of all, preheat your oven to 350°.

Brown your ground turkey and drain.

Add your sloppy joe sauce and mix well. Remove from the heat.

Open your biscuits and flatten each one into a circle, then press into an ungreased muffin tin.

Add a spoonful of the sloppy joe mixture to the center of each biscuit.

Top each pie with shredded cheese.

Bake according to the directions on the biscuit can. Because the biscuits are flattened out thinner, I set my oven timer for the low end of the recommended time range, in this case 15 minutes.

Take them out, let them cool, and enjoy!

Mmmmm! So good!

Turkey Joe Pies

2 (8) count cans of jumbo refrigerated biscuits

1 can of sloppy joe sauce

1 pound of ground turkey

1 cup of shredded cheddar

Preheat oven to 350°. Brown ground turkey and drain. Add sloppy joe sauce and mix well. Flatten biscuits and press into the cups of an ungreased muffin tin. Fill each biscuit with sloppy joe mixture. Top with shredded cheddar and bake for 12-15 minutes. 

Makes 16.