I love to cook but when you are the chief cook in the family, it can seem like you are cooking the same food over and over. With our busy schedules, juggling recipes can get old. It's nice to find some tried and true recipes to add to the mix.

Easy Chicken 'N Dumplings
It's easier to make than to write about it :0)

Chicken of Choice cut up
2 cans cream soup
milk

I used to start by cleaning and cutting up a chicken. These days I keep boneless frozen chicken breasts in the freezer. You can thaw them in cold water for about 20 minutes and they don't have to be completely soft to begin cooking them. Remember, if your meat is boneless it cooks in 10 to 20 minutes where regular pieces might take an hour.

Put a little olive oil in a large frying pan or electric skillet. Heat it over medium to medium high heat. Meanwhile, pat your chicken dry and season it with a little salt and pepper. Add the chicken to the pan. Turn it over when it starts to brown. As soon as the bottom side starts to brown, add 2 cans of cream of mushroom soup(or cream of chicken, or some of both). refill one of the cans with milk and add that too. Stir until it looks like a sauce and reduce your heat to a high simmer. Cover the Pot.

Meanwhile, make dumpling dough.
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons shortening (or oil or butter)
3/4 cup milk
1/2 teaspoon dried parsley (optional)

Measure the dry ingredients. I like to add parsley because it looks nice in the dumplings. Cut in shortening and add milk. Stir until dough forms.

Drop by large spoonfuls onto the hot bubbling chicken mixture. Cook uncovered 10 minutes. Cover and cook 10 minutes more or until dumplings are done.

As soon as the beef and onions start cooking, my kids always want to know what smells so good and how soon they can eat.

Brown together:
1 pound ground chuck
1 medium onion, peeled and chopped

Add:
2 cloves garlic
1 teaspoon chili powder
1 teaspoon cumin powder
1 cup or can of diced tomatoes
1 Tablespoon Worstershire Sauce
1 can beef broth (or water and beef base)
2 Tablespoons tomato paste
Dash red pepper and ground coriander (optional)
1 teaspoon oregano
1 teaspoon basil
1 can kidney beans
salt and pepper to taste

Simmer until done.

I generally use dried spices because that is what I have on hand. All of these ingredients can be adjusted according to your preferences. I usually double everything because it makes good leftovers.

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An American Spin on a Mexican Classic.
Yes, I know it's technically a burrito but the large wraps are easier to hold.

Ingredients Vary:

Meat - taco meat (recipe follows), left over chicken or beef strips.

Veggies - lettuce, diced tomatoes, shredded carrots, sprouts, diced cucumbers, hummus, cannelloni beans, refried beans, etc.

Rice - flavored rice if you have it. Leftovers work here.

Cheese - Colby Jack, Cheddar, whatever you prefer, shredded or diced

Large Enchilada shells - the large ones wrap better and are easier to hold.

Assembly Required!

Heat the Enchilada shell. Either in the microwave for 8 seconds or on a hot frying pan for 20 seconds. It doesn't take long but they will crack if you don't heat them first and they taste better warm.

Down the middle of the shell layer hot meat, hot rice, cheese and finally veggies (lettuce, tomatoes, etc.) If they are in season, I like to slice avocados into mine and top it off with some Catalina salad dressing. My daughter adds Italian. My husband likes his plain. - Go Figure.

Fold in the short sides (closest to the filling). Pull up one of the long sides and tuck it around the filling, into the pocket. Wrap the last part over it all.

Alternatively, instead of dressing add lemon juice, olive oil, sour cream dollops and salt and pepper.

Taco Seasoning

Don't like the MSG they put in packaged taco seasoning? Use this alternative.

Mix together and keep on hand;
1 TBS chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp crushed red pepper flakes
1/4 tsp oregano
1/2 tsp paprika
1 tsp cumin
1 tsp salt
1 tsp black pepper

Mix together:
2 1/2 Tbs of the spices
2 tsp cornstarch
2/3 cup cold water

Add to meat and simmer while stirring for a few minutes.

2 lbs. beef chuck round, cut into 1 inch cubes (or ground beef)
1 cup chopped onion
1 small Clove garlic, minced
3/4 cup ketchup
2 Tbs. Worcestershire Sauce
1 Tbs. Brown Sugar
1 tsp. salt
2 tsp. paprika
1/2 tsp dry mustard
Dash cayenne red pepper
1 1/2 cups water
elbow macaroni
2 Tbs. flour in 1/4 cup cold water to thicken

Brown beef, onion, garlic. Add rest of ingredients down to macaroni.

Cover & simmer 2 - 2 1/2 hours adding macaroni approx. last 20 minutes

Thicken with flour & water, boil and stir 1 minute.

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