Marvelous Recipes

This recipe turned out great! The chicken and vegetables were very tender and had a wonderful flavor and it was so easy-to-make! I definitely will be making this often!

1 medium onion, chopped
1/2 medium green bell pepper, cut into strips
1 (13 ounce) can artichoke hearts
2 pounds boneless, skinless chicken breasts, cut into strips
Salt (to taste)
Pepper (to taste)
1/2 teaspoon garlic powder
1 teaspoon thyme
1/2 cup red cooking wine
4 tablespoons soy sauce

1. Place onion, green bell pepper and artichoke hearts in bottom of slow cooker.
2. Place chicken strips on top of vegetables; sprinkle with the salt, pepper, garlic powder and thyme.
3. Stir together the cooking wine and soy sauce, pour over the chicken strips.
4. Cover the slow cooker and cook on Low for 5 to 6 hours or until the chicken and vegetables are tender. Makes 6 servings.

Emily

You will love how simple and easy this delicious chicken dinner from Campbell’s is. Try it for dinner tonight and enjoy all the compliments you will receive!

1 can (10-3/4 ounces) condensed cream of mushroom soup
1/3 cup water
2 teaspoons dried oregano leaves, crushed, divided
4 medium potatoes, cut into quarters
2 cups fresh or frozen baby carrots
4 bone-in chicken breasts
1/2 teaspoon paprika

1. Stir the soup, water, 1 teaspoon of the oregano, potatoes and carrots in a shallow roasting pan.
2. Top with the chicken. Sprinkle with the remaining oregano and paprika.
3. Bake at 400 degrees F. for 50 minutes or until the chicken is cooked through. Stir the vegetable mixture before serving. Makes: 4 servings.

Emily

Tender chunks of chicken and hearty vegetables in a rich savory sauce will make your family smile!

6 boneless, skinless chicken breast halves, cut into bite-size chunks
2 tablespoons cooking oil
1 cup chopped onion
1 cup chopped celery
1 cup sliced carrots
2 cups peeled, cubed all-purpose potatoes
2 (14 ounces each) cans chicken broth
2 cups water
1 envelope dry onion soup mix
1 garlic clove, minced
1/2 teaspoon rubbed sage
1/2 teaspoon curry powder

In a Dutch oven, brown chicken in oil; transfer to dish and set aside. Add the onion and celery to drippings in Dutch oven and sauté until tender, about 4 minutes. Return chicken to Dutch oven; stir in the carrots and potatoes.

In a large bowl, combine the remaining ingredients; pour into the Dutch oven. Stir to combine. Bring to a boil, over medium-high heat. Reduce heat to low, cover and cook for 1 to 1-1/2 hours or until the chicken is done and the vegetables are tender. Makes 6 generous servings.

I like to serve this stew with a slice of hot corn bread or fluffy buttermilk biscuits.

Emily

I found this recipe over at Connie’s blog, Meal Planning with Connie and decided I would like to try it. It turned out really good and my hubby enjoyed it immensely! Real cool-weather comfort food!

Since I made a few minor changes visit Connie for her original version of this recipe.

2 (0.87 oz each) envelopes turkey gravy
2 cups water
3 cups cooked turkey, cut into chunks*
1-1/2 cups frozen peas, thawed and drained
1-1/2 cups sliced mushrooms
1/2 cup chopped onion, sauteed until tender, (about 4 minutes)
2 teaspoons dried parsley flakes, divided
1 teaspoon poultry seasoning, divided
2-1/4 cups all-purpose baking mix (Bisquick)**
1/4 teaspoon ground black pepper
3/4 cup + 2 tablespoons milk

1. Preheat oven to 400 degrees F; spray a 13×9-inch baking dish with cooking spray; set aside.

2. In a large saucepan, combine the gravy mix and water until smooth; Stir in the turkey chunks, peas, mushrooms, sauteed onions, 1 teaspoon of the parsley flakes and 1/2 teaspoon of the poultry seasoning. Heat to boiling; pour mixture into prepared baking dish.

3. In a small bowl, combine the baking mix (Bisquick), black pepper, remaining 1 teaspoon parsley flakes, remaining 1/2 teaspoon poultry seasoning and milk until a wet dough forms. Spoon mixture into 6 mounds on top of the turkey mixture.

4. Bake for 15 to 20 minutes or until hot and bubbly and the biscuit topping is golden brown.

* You can substitute chicken for the turkey, (which I think Connie already mentioned!)

** I chose to use the Bisquick topping since I did not have any Grands biscuits but I can see how the biscuits would work really well. In fact, I think I would like them better because they are lighter and flakier than the Bisquick. But either way this is VERY GOOD!

Emily

A delightful spicy all-in-one meal that’s perfect for those cool fall evenings that are just around the corner!

1-1/4 pounds sweet or hot Italian sausage links
1 (28 oz) can diced tomatoes, undrained
2 medium potatoes, peeled and cut into large chunks
2 ribs celery, sliced
1 medium onion, cut into wedges & separated
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 tablespoon dry bread crumbs
3/4 cup shredded Pepper Jack cheese

In a large nonstick skillet over medium heat, cook the sausages until meat is no longer pink; drain. Cut the cooked sausages into 1-inch pieces. Transfer to a 5-quart slow cooker.

Add the vegetables and seasonings. Cover and cook on low for 5-1/2 to 6-1/2 hours or until the vegetables are tender. Stir in the bread crumbs. Spoon into individual serving bowls; sprinkle each serving with Pepper Jack cheese. Makes 6 servings.

Emily

Tender chicken, flavorful vegetables in a rich creamy sauce covered with a flaky crust; comfort food at it’s very best!

Crust (recipe below)
1 (10 oz) package frozen mixed vegetables
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon dried sage
1/2 teaspoon thyme leaves
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10.5 oz) can condensed cream of chicken soup
1 cup milk
3 cups cooked cubed chicken

1. In a medium saucepan, cook the mixed vegetables according to package directions; set aside. In a large saucepan, over medium-high heat, cook the onions and mushrooms in butter until tender, about 3 minutes.

2. Stir in the flour, sage, thyme, parsley flakes, salt and pepper. Add the cream of chicken soup, milk and chicken; blend well. Cook and stir until hot and bubbly.

3. Pour mixture into a 2-quart round or rectangle baking dish. Place crust over mixture and brush with melted butter. Prick crust all over with a fork. Bake at 450 degrees F for 15 to 20 minutes or until bubbly and crust is lightly browned.

Crust
1-1/4 cups all-purpose flour
1/3 cup shortening
4-6 tablespoons iced water

1. In a medium bowl cut the shortening into the flour with pastry cutter until crumbly. Add water a tablespoon at a time until a soft dough forms. Turn dough out onto a floured surface.

2. Roll into a circle or rectangle, (depending on the shape dish you are using), large enough to fit the dish with 1/4-inch extra to turn under around edges.

Emily

Put this pot roast recipe together in the morning and come home to a delicious dinner that’s ready and on the table in minutes!

1 tablespoon canola oil
1 (3 pound) boneless beef chuck roast
4 carrots, sliced
4 medium all-purpose potatoes, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 large onion, cut into 1-1/2-inch pieces
1 envelope onion soup mix
3/4 cup water

Heat oil in a large skillet; place roast in hot oil and brown on all sides. Arrange prepared vegetables in bottom of a 5-quart slow cooker. Cut the browned roast in half and place on top of vegetables.

In a small bowl, combine the onion soup mix and water; pour over the roast. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Remove the roast and vegetables; keep warm.

To thicken the gravy, combine 1/4 cup of water and 2 tablespoons all-purpose flour; stir into juices in slow cooker. Cook, uncovered, for 30 minutes on High or until thickened. Makes 8 servings.

Emily

A delicious way to enjoy your vegetables! Makes a great side for most any meat entree.

3 (15 oz) cans mixed vegetables, drained
3/4 cup mayonnaise
1/2 teaspoon garlic powder
1 teaspoon dry minced onion
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1/2 cup crushed French fried onions

1. In a large bowl, combine all the ingredients except the French fried onions; mix to blend well. Spoon into a 2-quart baking dish. Sprinkle top with the French fried onions.

2. Bake at 350 degrees F for 25 to 30 minutes. Makes 6 to 8 servings.

Emily