Chicken and Dumplins

What you need

Large Pot/Dutch oven

Cutting board


Medium skillet



Frozen Chicken Breast (as much as you want or have)

Salt and Pepper to taste
Other spices that you like are good to add at anytime. Dried spices should be added sooner and the fresh ones added in later stage.
I add garlic powder and Julio’s seasoning to the water.

Carrots, onions, and celery to taste

Cream of chicken – 2 cans
(substitute cream of mushroom or celery depending on what you have or want)

Water or chicken broth

Canned (Womp’em) biscuits 2-3 cans, opened quartered and placed in a bag with 1/2 cup of flour to coat.


Place frozen chicken in pot and cover with broth and /or water. Bring to a boil.

In a sauté pan, place carrots, onions, and celery in a few tbs of Olive oil. Sauté until onions are soft and slightly browned. Add to chicken pot.

After about 10 -15 min. Take each of the chicken breast out of the pot and chop into bite sized pieces and return to pot an continue to cook for another 10 min.

While the chicken continues cooking open the cans of soup and prepare the biscuits.

Whisk in cans of soup and then add biscuits. Cover with a tilted lid an reduce to medium for 10 -15 more minutes.

Serve with rice or veggies of your choice.

Total time: 30-40 min.

Experiment and enjoy!


Mediterranean Chicken Quesadillas

I have been making this recipe for a few years and I got it from one of my Pampered Chef cookbooks. It’s always a hit with the family and great for snacks if you make it into quesadillas. I will show the basic preparation for it and then you can decide how you want to serve it. It can be as quesadillas, over pasta, in a hoagie bun like a chicken philly, whatever your family likes best. We like them all.

What you will need:

Cutting board
Non-stick skillet

1 to 1.5lbs chicken breast
2 tbsp. Olive Oil
2 tbsp. Pesto
8-10 Peperoncini peppers
1/2 to 3/4 cup Roasted Bell Peppers
2-16 Kalamata Olives (according to tastes)
8-12 slices of Provolone Cheese
1-2 oz of Feta cheese (optional)

15-20 Tortillas


Dice the chicken breast and brown the skillet with olive oil over medium heat.

While the chicken is cooking, chop up the peperoncini peppers, roasted bell peppers, and kalamata olives and place in a bowl.

Once the chicken is done, add the warm chicken to to the pepper mixture and add pesto and stir to combine.

In the still warm skillet, add the flour tortillas for a few seconds to warm on one side, then flip to the other side. Add a slice or 2 of provolone cheese and some of the mixture on 1/2 as shown, then fold over the flour tortilla to close.





Brown for a few minutes on each side putting the ingredients back in as they fall out when you flip. They will start getting a little crunchy and that’s when they are ready.

It makes a nice mound of snacks.

Use NAAN Garlic bread instead of tortillas.
Add chicken mixture over pasta and cover with Alfredo sauce and mozzarella and brown in the oven for a few minutes.

Put chicken mixture in toasted hoagie buns after melting cheese over it in the skillet.

Put over warm tortilla chips for a nacho version.
I hope you like this recipe. It’s quick to make and easy to keep the ingredients on hand for a quick fix meal. Its great as a lunch the next day and freezes well so make alot and enjoy.

Let me know what you think.

Spinach Stuffed Chicken

This recipe was an inspiration based on what I had in my pantry, freezer, and a 1/2 bag of fresh spinach. I looked up several recipes and decided what I would use and how much and this was the result.


4 Boneless Skinless Chicken Breast
1 cup buttermilk (made from instant buttermilk or substitute)
1/2 bag fresh spinach
1 Tbsp. Minced Garlic
1/2 Cup of Miracle Whip/Mayo
1/2 Cup Sun-dried Tomatoes or Roasted Red Peppers
Feta cheese (I used a Seasoned Feta from the farmers market) or cheese of your choice

Take chicken breast and place on plastic wrap and cover with a second piece of plastic wrap and pound the chicken breast until flattened. If the chicken breast is more than 1 inch thick, you can cut it longways to butterfly it to make it thinner before pounding. After all of the pieces are pounded out (great stress reliever), place in a Ziploc bag or deep dish and cover with buttermilk.

Let soak while you get the rest of the ingredients together or up to an hour.

In a separate bowl, mix remaining ingredients.

Put each one of the pounded out chicken breast on the cutting board and place mix in a layer on top.

Roll them up and place a toothpick in to hold (or wrap with bacon- just thought of that….next time).

Take entire roll and place in an oven safe skillet over medium heat to brown the outside of the chicken breast. Turning every 2-3 minutes until all sides are browned.

Place in oven on 350 for 30-40 minutes. Serve by spooning items from the skillet over the chicken breast and with rice and vegetable. Serves 3-4 adults.

Cherri’s Spaghetti Sauce

This recipe is a combination of two recipes that I learned over the years and has always been a hit with those who eat it. It combines some taste italian sausage, store bought sauce and a few ingredients that most people have in their pantry. I hope you will try it and tell me what you think.


2 slices of a medium yellow onion, diced
1lb Italian Sausage (mild)
1 can spaghetti sauce
1 – 15oz. can of fire roasted or regular tomatoes
1 Tbsp. Minced Garlic
1 Tbsp. Italian Seasoning/Oregano
1 Tbsp. Pesto or Basil
1 tsp. ground Cayenne pepper

Brown the onion and Italian Sausage in a large pot until sausage is cooked through. Then add the rest of the ingredients.

Simmer for 30-45 minutes on Medium heat. It should be more brownish-red now and that means it’s ready.
Serve over Angel Hair or Rotini with a green salad and garlic bread. Serves 4-6 hungry people.

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