Chicken and Dumplings

Ingredients

• 1-1/2 lbs chicken breast
• 1 tbls olive oil
• 1 russet potato, peeled and diced
• 2 medium carrots, peeled and diced
• 1 medium onion, chopped
• 1 rib celery, diced
• 1 bay leaf
• salt and pepper
• 1 tsp poultry seasoning, 1/3 palm full
• 2 tbls flour, a handful
• 1 quart chicken broth or stock
• 1 small box biscuit mix (like Bisquik)
• 1/2 C warm water
• 1 handful parsley, chopped
• 1 C frozen green peas

Directions

1. Dice tenders into bite size pieces and set aside. Wash hands.
2. Place large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.
3. Season mixture with salt, pepper and poultry seasoning.
4. Add flour to the pan and cook 2 minutes
5. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
6. Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley.
7. Drop tablespoonfulls of prepared mix into the pot spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8-10 minutes.
8. Remove, cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve.

Serves 4

From Dad/foodnetwork.com

First had with Dad and family

Sweet Potato Turkey Meatloaf

Ingredients

• 1 large sweet potato, peeled and cubed
• 1 pound ground turkey breast
• 1 large egg
• 1 small sweet onion, finely chopped
• 2 cloves garlic, minced
• 1/4 C honey barbeque sauce
• 1/4 C ketchup
• 2 tbls dijon mustard
• 2 slices whole-wheat bread, torn into small crumbs
• 1 tbls freshley ground black pepper, or to taste
• 1 tbls salt, or to taste

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 2 quart baking dish
2. Bring a pot of lightly salted water to a boil. Add the sweet potato, and cook until soft, about 10 minutes. Drain the sweet potatoes and mash or whip until smooth
3. Mix the ground turkey together with the egg, sweet onion, garlic, barbeque sauce, ketchup, dijon mustard, and whole wheat bread crumbs. use your hands to form the turkey into a loaf shape and place in the prepared baking dish.
4. bake in the preheated oven 1 hour. Slice the loaf to serve

Serves 4

From AllRecipes.com

First made 05/08/2010

Raspberry Vinegar Chicken Breasts

Ingredients

• 2 skinless, boneless chicken breasts
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 3 tablespoons shallots, minced
• 1/3 cup chicken stock
• 1/4 cup raspberry vinegar
• 1/3 cup heavy whipping cream
• salt and pepper to taste

Directions

1. In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
2. Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.

Goes very well with Oven Roasted Veggies

Serves 4; from AllRecipes.com
1st made with Claire Russel 03/10/2010