Taco Soup

1 lb browned ground beef or shredded chicken
2-3 Tablespoons of Taco Seasoning
26 ounces of crushed tomatoes
2 cans of corn
1 can each of kidney beans, pinto beans and black beans

Mix all together and put in a crockpot on high for a minimum of 4 hours. Always tastes better the next day.

Top with sour cream, shredded cheese and tortilla chips. Shredded lettuce also adds some crunch as well as fresh tomatoes as a garnish.

Poppy Seed Chicken Casserole

2 lbs of boneless, skinless chicken breasts, cooked and shredded
16 ounces sour cream
2 cans of cream of chicken or cream of mushroom soup
1 Tablespoon Poppy Seeds
1 1/2 cups of oatmeal
1 package of Ritz Crackers

Mix First 5 ingredients together and put in a casserole dish. Top with crushed Ritz crackers. Bake at 350 degrees until bubbly.

Chicken and Dumplings

The DH has had pneumonia for the 3rd time in 20 months so I decided to make him his favorite meal. Up until now we have always went out to Cracker Barrell when he had a craving for chicken and dumplings so I decided it was time to get it a whirl.

Chicken and Dumplings

1 package of skinless/boneless chicken breasts stewed until they fall apart and shred easily
8 cups of water
6 chicken bouillon cubes
Ground Black Pepper
Sage
Bisquik
Milk

Bring water to a full rolling boil and drop bouillon cubes in to dissolve.
Roll out one batch of bisquick biscuits and roll as thin as you can get them. I then cut them into strips and laid them on a plate.
Take strips of dough and throw pieces into the boiling broth stiring occasionaly until all dough has been tossed in. Allow to cook for approximately 10 minutes, or until broth starts to thicken. Stir in about 1 tsp of black pepper and sage (to taste) and the shredded chicken. Serve.