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.

My inspiration for this recipe came from my husbands favorite chicken dish.   The story behind this recipe is that hubby and I were on a business trip staying in a hotel with a kitchenette.    The kitchenette is very small so we do not have an oven to bake in.  We do have a cook top and a microwave.   I just could not get behind the idea of nuking salmon even though they are individually wrapped and package says they are microwavable.    For those of you wishing to cut your prep time down can buy your veggies pre chopped if you choose.  I do 9 times out of 10.  For those who cannot eat pasta feel free to substitute Quinoa or Brown Rice if you wish.   Another note you can cook your salmon a number of ways this was the easiest way considering all we had was a cook top and a microwave.

4 Salmon filets

1 red pepper chopped

1 yellow pepper chopped

1 green pepper chopped

parsley for garnish (Fresh or Dried)  I use dried

1 box pine nut couscous (Quinoa or Brown Rice Can Be substituted)

1 pkg  crumbled sundried tomato feta cheese

1 tbsp lemon juice

mrs dash garden herb seasoning no salt added season to taste

Cook your couscous rice or Quinoa in Chicken Stock following directions on the box.

Combine your feta cheese, peppers, and lemon juice and set aside.   

Season with Mrs Dash  and Sauté your Salmon until it flakes usually 10 min.

Once your couscous, rice, or Quinoa is done combine that with the

Feta, Pepper Mixture and garnish with Parsley.  Top your fish with the

leftover Feta, Pepper Mixture

Dijon mustard gives the topping a nice kick and balances the richness of the salmon fillets. Lemon juice in the spinach salad offers another bright note.
Prep: 10 minutes
Total: 25 minutes
Ingredients

Serves 4

* 3 slices white sandwich bread
* 1 cup fresh parsley
* 2 tablespoons olive oil
* Coarse salt and ground pepper
* 4 skinless salmon fillets (6 ounces each)
* 2 tablespoons Dijon mustard
* 3 tablespoons fresh lemon juice
* 5 ounces baby spinach
* 1/2 medium red onion, thinly sliced

Directions

1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
2. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
3. Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

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.

A few months ago I posted a recipe for stuffed peppers using orzo.   I had a friend ask if you could substitute Quinoa for the orzo and I said that I did not see why you could not if you can’t eat anything with wheat or gluten in it.  Quinoa is a good alternative. A few weeks ago I made some Quinoa following the basic cooking directions on the box.   I used chicken stock instead of water for flavor.   I not dislike it  I still thought that it lacked something in the flavor department.   While my husband and I were trying to come up with ways to add flavor to the Quinoa he came across this recipe.

I was thinking that this might make a good side dish for Feta Chicken Bake.