Chicken & Dumplings

5-6 boneless skinless chicken breasts (or breasts with the bone, your choice)
4 cups chicken broth
1 cup water
4 chicken bouillon cubes
1 carrot, chopped
1 rib of celery, chopped
1/2 cup chopped onion
8 fajita size flour tortillas
pepper

Combine all ingredients, except the tortillas, in a crock pot (or large pot on the stove.) Cook on low 8 hours. (If using chicken with the bone, remove the chicken from the pot and remove the meat from the bone.) Cut the chicken into bite sized pieces. Pour the broth from your crock pot into a large pot on the stove, and add the chicken. Add some pepper to taste. Bring to a slow boil, then take 8 tortillas and slice into pieces, about 1 1/2 inches, and add to the pot. Continue to boil stirring often, and for at least 20 minutes. If you want your chicken & dumplings thicker, add a little flour to the broth. If you want more juice, add more water or chicken broth until you get your desired consistency.

Mustard Fried Chicken

My kids love this chicken :-)

2 pkgs. boneless, skinless chicken tenders (appox. 12 in a pkg.)
mustard
flour
pepper
canola oil for frying

Wash your chicken tenders and place in some mustard. (I usually get a big plate and squeeze mustard on to the plate and then roll several pieces of chicken at a time in the mustard.)
Take a large ziploc bag and add enough flour and black pepper to coat all the chicken tenders. Using a large deep non-stick pan, add enough oil to cover the chicken. Cook until browned on each side and juices run clear.

The chicken will have a little mustard flavor to it when you eat it. It's really good.

Crock Pot Roast & Potatoes

3-4 pound lean roast
3 pounds of potatoes
1 bag of baby carrots
1 pkg. Lipton Mushroom Onion soup
water

Peel potatoes and cut into big chunks. Add to crock pot with baby carrots. Place your roast fat side up on top of potatoes & carrots. Sprinkle 1 pkg. of the mushroom & onion soup mix. Add 1 cup of water. Cook on low all day, about 8 hours. Serve with brown gravy & rolls.

Taco Soup (crock pot or stove top)

1 1/2 pounds lean ground beef
1 can rotel diced tomatoes & green chilies
1 small can corn
3 cans ranch style beans
1 pkg. taco seasoning
2 cans of water (I use the ranch style beans can) you can add more or less, it just depends on how thick or thin you prefer your soup.
fritoes
shredded sharp cheddar cheese

Brown your ground beef and drain. Place beef in crock pot or large pot on your stove. Add remaining ingredients except for fritoes and cheese. Do not drain your canned ingredients. Cook in the crock pot on low for 4 hours or simmer on the stove until good and bubbly. Serve over fritoes and top with cheddar cheese.

Crock Pot "Baked" Potatoes

You'll never want to bake potatoes in the oven again after trying my recipe for crock pot baked potatoes. The flavor is sooooo good.

Prepare your potatoes by washing, then with a knife, make a small slice across the top and bottom of each potatoe. Then wrap in foil and place in crock pot on low and cook all day or on high for 4-5 hours. (Note: small potatoes cook faster and your time will need to be adjusted.)