Crock Pot Chicken & Dumplings

I found this healthy recipe on sparkrecipes.com. So easy and so delicious. Just what I love!

1 lb chicken breasts
1 can red-fat cream of mushroom soup
1 can red-fat cream of chicken soup
1/2 c water
1/2 tsp each, oregano, basil, pepper
1 1/2 c frozen mixed veggies
1 small onion, diced
1 tbsp minced garlic
1 can red-fat biscuits

Cut chicken breasts in half (I just bought chicken tenders) and place in crock pot. Add onion and garlic. With a whisk, stir together soups, water, and spices. Add frozen veggies to this mixture and stir. Pour over chicken. Cook on low 8 hours. After 8 hours, cut biscuits into strips or quarters, and set on top of soup mixture - or mix everything together. Continue cooking for 2 hours on low. If you want more of a doughy dumpling, stir into mixture. Otherwise, just set them on top.

Slow-Cooker Balsamic Chicken

First time I've tried a new recipe since school started (I've been doing lots of repeats) and it's delicious! And super easy, of course. The recipe came from The Skinny Crock Pot.

3-4 chicken breasts
2 cans diced tomatoes
1 onion thinly sliced (not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
2 tbsp olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste

Pour the olive oil on bottom of crock pot add chicken, plus salt and pepper. Put sliced onion on top of chicken, then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.

Cook on Low 8 hours (or high 4 hours) and serve over angel hair pasta.

Mexican-Style Stuffed Peppers

These were fun to make.

6 medium green bell peppers
1 lb lean ground beef
1/3 c chopped onion
1/3 c chopped celery
3 c cooked rice
1-1/4 c salsa, divided
1 tbsp chopped green chilies
2 tsp chili powder
1/4 tsp salt
1 c shredded red-fat Mexican cheese blend

Cut the tops off peppers and remove all the seeds. Pour about 2 inches of water in a large pot and bring to a boil. Add peppers, cover, and cook 3-5 minutes. Remove peppers and rinse in cold water. Cook rice according to kg directions. Preheat oven to 350 degrees. In a large skillet, brown ground beef along with celery and onions. Stir in cooked rice, 1 c salsa, chilies, chili powder, and salt. Spoon into peppers. Place peppers in a 9x13" cooking dish sprayed with cooking spray. Add 1/4 c water to dish and cover with foil. Bake for 45 minutes. Remove from oven and add salsa and cheese to the top of peppers. Return to oven and bake uncovered for an additional 3-5 minutes or until cheese is melted.

Cinnamon Applesauce and Banana Pancakes

I woke up early on my last Friday morning off to make these!

1 1/2 c flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
2 mashed bananas
1/2 c (1 container) cinnamon applesauce
1/4 tsp vanilla extract
1/2 tsp ground cinnamon

Combine all dry ingredients and mix in everything else!

Granola Bars

I made this on a whim - I saw the recipe and realized I had all the ingredients. Really good, especially since school is starting soon. You are really supposed to cut them into bars, but I had a hard time doing that so I kind of just tore them into bars.

3 c quick-cooking oats
1 c chopped almonds
1 egg
1/2 c unsalted butter, melted
1/2 c honey
1 tsp vanilla extract
1/2 c sunflower kernels
1/2 c flaked coconut
1/2 c dried cranberries
1/2 c packed brown sugar
1/2 tsp ground cinnamon.

Preheat oven to 350. Combine oats and almonds on a baking sheet coated with cooking spray. Bake for 15 min or until toasted, stirring occasionally. Meanwhile, combine egg, butter, honey, and vanilla in a large bowl. Stir in in sunflower kernels, coconut, cranberries, brown sugar, and cinnamon. After oat mixture is done, stir that in as well. Press into baking sheet coated with cooking spray. Bake 13-18 min or until set and edges are lightly browned. Cook on wire rack and cut (or tear!) into bars.