Feel Like Cooking??

The past couple of weeks, I have been trying to make some new FALL/WINTER dishes that are easy to make and yummy to eat! With a very picky husband this has been hard, but I am still enjoying trying all the new dishes that I have been making, even though I am 1 for 3 with Michael!

I wanted to share them with you all, because I love getting new recipes and trying them out!! Feel free to make these and let me know how they turn out!!!!

Last Sunday I made a crock pot Chicken and Dumpling Recipe in the crock pot courtesy of All Recipes!!!!

• 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           

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.

I added carrots and celery to this and it was really yummy!!! I also put the biscuits in the crock pot an hour before I was ready to eat instead of just 30 minutes ahead of time!

I also made this tortellini soup that was OMG delicious!!!! I am not sure the website I got it from, because I got it so long ago!! If you are looking for an alternative to chicken noodle soup, I recommend this!!!

Chicken Tortellini Soup

4-1/2 cups chicken broth

1 cup chopped onion (1 large)

1 cup sliced carrot (2 medium)

I cup small broccoli florets

1 teaspoon dried basil

1 tsp dried oregano

¼ teaspoon ground black pepper

1 bay leaf

1 package refrigerated cheese filled tortellini

2 cups chopped chicken

1.       In a saucepan combine broth, onion, carrot, broccoli, basil, oregano, pepper, and bay leaf. Bring to a boil, reduce heat. Simmer, covered, for 5 minutes. Stir in uncooked tortellini. Return to boil, reduce heat. Simmer, covered for 8 to 20 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken, heat through.

Tonight I whipped up a very yummy Chicken Taco Soup, that was pretty dang good, again courtesy of All Recipes. Michael was not a huge fan of it, but I was!! Instead of eating it with the tortilla chips, I opted for a tortilla cooked slightly!!! It was delicious!

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

           

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

This Recipe was originally supposed to be cooked in the crock pot, but I didn't have 7 hours to make it. So, instead I mixed all the ingredients except the chicken together and simmered for an hour. While that was simmering I boiled the chicken, then shredded it, and added the chicken to the rest of the soup, and simmered for an additional 40 minutes!!

Perfect soup to make on a Sunday and have to heat up for a night during the week!!!! Try it!!

Enjoy!