This is another family favorite.  I got the recipe off of the Louis Kemp website a few years ago.  I will have to break this recipe out sometime when it is warmer outside.  Not much of winter dish  Over the years I have tweaked, removed and replaced items from the original recipe.  You can switch out the veggies that you want or the pasta you want along with using Greek Yogurt In place of Sour Cream
Ingredients
2 pkgs. (8 oz.each) Louis Kemp Crab Delights
3 cups dry bow tie pasta
2 tbsp. lemon juice
6 tablespoons sour cream
1/4 cup mayonnaise
1/2 teaspoon mrs dash lemon pepper, sugar
1/2 cucumber, seeded and chopped fine
2 green onions, chopped
1 stalk celery, chopped fine
1 small carrot, grated

Instructions
Cook pasta according to package directions. Rinse under cold water and drain well. In a large bowl whisk together the lemon juice, sour cream, mayonnaise and seasonings. Add cooked pasta , Crab Delights and vegetables. Toss together well and serve.

Preparation Time
25 min

Suzanne’s Roast Chicken and Dumplings

Mix of

4 Chicken Breasts

4 Chicken Thighs

Olive Oil to coat chicken

Poultry Seasoning Southern Blend(Badia Brand)

Ground White Pepper

Celery Salt

Cracked Black Pepper

2 and a half containers Unsalted Chicken Stock

2 Cups Bisquick

2/3 Cup of Skim Milk

Take a Gallon Ziplock Bag add chicken breasts two at a time drizzle with Olive Oil and season to taste with Poultry Seasoning, Ground White Pepper, Celery Salt and Cracked Black Pepper. Follow the same steps for the Chicken Thighs. Roast Chicken Breasts in Oven till skin is crisp at 400 for 45 mins and Thighs for 35 mins at 425. Let Chicken Cool for 15 to 20 mins and Debone and Shred Chicken. Chicken can be cooked ahead and shredded for use later.

Mix 2 Cups of Bisquick with same spice mixture as the chicken. Once the spices are mixed with the bisquick add 2/3 Cup of Milk and mix until a soft dough forms. Let the dumpling mixture rest 10 to 30 minutes at room temperature.

Take a stock pot add your shredded chicken and chicken stock bring to a boil for about 30 minutes. Taste to see if needs more seasoning and add to boiling stock as needed. Once it is boiling add the dumplings by dropping onto boiling chicken and stock turn heat down and cook 10 mins uncovered and 10 mins covered.

Serve with Oyster Crackers, some cracked black pepper, and a Dash of Louisiana Hot Sauce

Note: We like lots of chicken in our dumplings and this recipe makes a lot of dumplings. You can cut the amount of chicken to your taste. We usually have leftovers for a week from a batch.

I found this recipe on the back of couscous box a number of years ago, I think it is very tasty.  It is an easy go to quick dish that we like.  I did however make it with a twist this time.  I prefer to cook with wine that I would drink,   Instead of steaming the broccoli along with the couscous I roasted it in the oven for a twist on old dish
1 tablespoon olive oil
2 cups chicken breast, skinless, diced
1 clove garlic, minced
1-1/4 cups water or chicken or vegetable stock
2 tablespoons white wine
1 Package (5.9 oz.) NEAR EAST Couscous Parmesan Mix
2 cups fresh or frozen broccoli flowerets, thawed, chopped
1/4 cup feta cheese, crumbled
1 cup fresh tomatoes, chopped

1. In large skillet, heat olive oil over medium heat. Cook chicken and garlic for 5 to 8 minutes or until chicken is golden brown and no longer pink inside.
2. Stir in water, cooking wine and contents of spice sack; bring to a boil.
3. Stir in Near East couscous and broccoli; cover and remove from heat. Let stand 5 minutes. Stir in cheese and tomatoes right before serving.

Not sure where we found this recipe but I adapted it to our taste.   You can substitute a  Pillsbury pizza crust for pie crust and make it a pizza.   Be sure to bake off the pie crust first when using the deep dish pie crust.    No need to pre bake the pizza crust.

Tomato Pie Ingredients:

4 medium ripe tomatoes, de-seeded and thinly sliced 1 cups shredded cheddar  jack cheese and 1 Cup of Italian Blend Shredded Cheese

1 pie shell or Pillsbury Pizza Crust

3 oz. garlic and herb boursin spreadable cheese or cream cheese

a small amount fresh basil

1 Tbsp. mayonnaise (optional)

A Bunch of chopped scallions(Optional)

4 Slices cooked crumbled bacon

Preparation: Warm and bake pie shell until light brown. Warm cream cheese in microwave for 30 seconds. Spread cream cheese in pie shell then layer tomatoes, salt, pepper, basil, mayo, cheddar cheese (in that order). Bake for 20 minutes at 350 degrees.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 8
"Chicken breast cubes, feta cheese, and kalamata olives combine with quinoa in this salad that
is equally good warm or cold."
Ingredients:
2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts – cut into bite
size pieces
1 large red onion, diced
1 large green bell pepper, diced
1/2 cup chopped kalamata olives
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 teaspoon salt
2/3 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil
Directions:
1.     Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to
medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
Discard the garlic clove and scrape the quinoa into a large bowl.
2.     Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa.
Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed.
Serve warm or refrigerate and serve cold.

I found this recipe over at Taste of Home.   It is a great place to find recipes.  One drawback is that some recipes you must be a subscriber to the magazine to have full access to.   Posting a copy of recipe below.

Cacciatore Chicken Breasts

SERVINGS: 2

CATEGORY: Lower Fat

METHOD:

TIME: Prep/Total Time: 30 min.
Ingredients:

    * 1/2 medium onion, sliced and separated into rings
    * 1/2 medium green pepper, sliced
    * 1 tablespoon olive oil
    * 2 boneless skinless chicken breast halves (5 ounces each)
    * 3/4 cup canned stewed tomatoes
    * 2 tablespoons white wine or chicken broth
    * 1/4 teaspoon garlic salt
    * 1/4 teaspoon dried rosemary, crushed
    * 1/8 teaspoon pepper

Directions:
In a large skillet, sauté onion and green pepper in oil until crisp-tender. Remove and keep warm. Cook chicken over medium-high heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
d the tomatoes, wine or broth, garlic salt, rosemary and pepper to the skillet; cook and stir until heated through. Add onion mixture. Serve over chicken. Yield: 2 servings.

A few years ago at a family gathering over at my cousins house we were asked to bring a dish. I brought a dessert that is so good. Everyone asked for the recipe so here it is.

1 16 oz package of chocolate almond bark

1/2 cup crunchy peanut butter

3 cups rice krispies

8 oz lightly salted or unsalted peanuts

2 large handfuls of small marshmallows

Melt almond bark in microwave for approximately 2 minutes. If not

completely melted, stir and microwave again at 15 to 30 sec intervals

until melted. Stir in peanut butter. Allow mixture to cool enough so

that the marshmallows won’t melt when added. Stir in rice krispies,

peanuts and marshmallows. Drop by tablespoons onto wax paper.

   The other day I was looking for a different way to make salmon.   We have plenty recipes that I use regularly for salmon.   My husband stumbled across the recipe for Thai Barbecued Salmon.   For the benefit of those who do not subscribe to the magazine I will post the recipe here as well.   It was so easy to make and very tasty.   I am posting the recipe as is but letting you know that I chose to use flat leaf parsley in place of cilantro.  Not really a fan of cilantro.  Other than the minor change I made I would still recommend this recipe and will absolutely without a doubt make it again.   It was not as spicy as I thought it would be.   I am thinking if you want it spicier then you can adjust the amount of Thai chili sauce that it calls for.

Thai Barbecued Salmon

Simple & Delicious – try a FREE ISSUE today!

SERVINGS: 4

CATEGORY: Low Carb

METHOD:

TIME: Prep/Total Time: 15 min.

Ingredients:

• 2/3 cup barbecue sauce
• 1/3 cup Thai chili sauce
• 1/4 cup minced fresh cilantro
• 4 salmon fillets (1 inch thick and 4 ounces each)

Directions:

In a small bowl, combine the barbecue sauce, chili sauce and cilantro. Set aside 1/4 cup for serving.
    Cook salmon on an indoor grill coated with cooking spray for 4-5 minutes or until fish flakes easily with a fork, basting frequently with sauce mixture. Serve salmon with reserved sauce. Yield: 4 servings.

Beef Pasta and Mushroom Soup

Prep Time:35 min

Start to Finish:35 min

Makes:6 servings

Ingredients

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

6 cups hot water

1 box Hamburger Helper® beef pasta

1/2 teaspoon dried basil leaves, crushed

1/2 teaspoon salt

1/8 teaspoon pepper

2 medium cloves garlic, finely chopped

1 can (4 oz) Green Giant® mushroom pieces and stems, drained

2 tablespoons dry red wine, if desired

2 tablespoons chopped fresh parsley

Directions

1. In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally,
until beef is brown; drain.

2. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.

3. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine.
Cover; cook 10 minutes longer. Stir in parsley.