Mama Chicken's Chicken & Dumplings! 6 cans low sodium chicken stock 1 medium chopped onion 1 cup chopped carrots 1 cup chopped celery 1 can buttermilk biscuits 1 cup chopped cooked chicken 1 can chicken gravy 1 tablespoon canola or olive oil Saute onion in oil just until onion is soft Cook carrots & celery in water until tender (can cook in microwave with small amount of water) Add onion, carrots & celery to stock Add salt, pepper & poultry seasoning, chicken & gravy Cut each biscuit into 4 pieces & when stock is simmering drop in bisciuts one at a time, then cover for 10 minutes Sing David's "Chicken & Dumplings" song while eating! Super Chachie's Super Starburst Casserole 1 Tablespoon vegetable oil 1/3 cup chopped green onion 1 lb. Lean ground beef, or Morningstar beef substitute 1 can (4 oz.) chopped green chilies, drained 1 can (10-3/4 oz.) condensed tomato soup 1 cup water 1 teaspoon chili powder (let's add some zip!) 1-1/2 cup (6 oz.) elbow macaroni, uncooked 5 slices American cheese, halved diagonally, divided In large skillet, heat oil; add green onion and cook until tender, but not brown. Add ground beef and chilies; cook until meat is browned. Drain off fat. Stir in soup, water & chili powder. Heat to boiling; reduce heat and simmer 10 minutes. Meanwhile, heat oven to 350 degrees. Cook elbows 4 minutes; drain. In 2 quart casserole, layer half meat mixture; top with hot elbows. Place 5 cheese triangles on top of elbows, with triangle tips pointing inward (for the super starburst!). Top with remaining meat mixture. Reserve remaining cheese for later use. Cover; bake 25 minutes or until hot and bubbly. Remove cover; place reserved cheese on top as described above. Let stand 5 minutes or until cheese melts. 4 to 6 servings. Enjoy! Prehistoric Elbow's Up! 1/4 Margarine (trans fat free) - divided 2 small cans white chicken 2 tablespoons chicken - flavored (low-sodium) instant bouillon 2 cloves garlic, minced (make sure you brush your teeth after this one, but it's worth it!) 1/4 teaspoon tarragon leaves 1/4 teaspoon lemon pepper 2 cups small fresh or frozen broccoli flowerets 1 medium onion, cut into chunks 1 medium red sweet bell pepper, cut into small strips 1 cup sliced carrots, cut into thin, short sticks 1/2 cup frozen small peas, thawed 1 cup milk 1 tablespoon flour 1 1/2 cup shredded Velveeta or cheddar cheese Prepare macaroni accordingly to package directions - then drain in strainer. In large skillet melt 2 tablespoons margarine. Add bouillon and garlic and remaining margarine, add rest of seasoning, bell pepper, onion, carrots and broccoli. Do not add peas yet! Stir-fry one minute. Cover and cook on low heat until vegetables are just tender. Stir in macaroni and peas. Stir gently so as not to smash peas. Blend milk and flour in a shaker or jar with lid until mixed well. Add to macaroni mixture and add chicken and cheese. Cook until cheese melts--being careful to stir until thickened. Now you've got a tasty meal with lots of great ingredients! Brusha Yo Teeth Afterwards Tuna Salad Sandwiches 1 can tuna 2 eggs, hard-boiled 2 or 3 pickles, chopped (sweet or dill--I use sweet!) Small amount of minced celery (1/2 of one rib) Optional: some sliced black olives or jalapeño slices if you want some kick! A little salt & pepper Mayonnaise Mix it all together in a big bowl and make some sandwiches! Simple, yet satisfying! More to come!