Bean Pot Turkey & Dressing! Thanks Cindy!

Beanpot Turkey & Dressing •

1 ( 8-ounce ) pkg. Herbed seasoned pepperidge farm stuffing mix
1 onion Chopped
2 Celery ribs, chopped

1 cup dried cranberries
3/4 cup chicken broth
1 pkg. Turkey gravy mix
3 TBL butter melted
1 (3pound) boneless turkey breast thawed
1/4 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme
Spray inside of bean pot with cooking spray. Add stuffing mix, onion,celery, and cranberries . Combine broth, melted butter and package of turkey gravy place turkey breast on top of mixture. Sprinkle salt, pepper & thyme over turkey breast .
Place in oven at 375 for 2.5 to 3 hours

Thanks to Cindy Mutrux for her recipe!

Easy BBQ Chicken or Ribs Bean Pot

Easy BBQ Chicken or Ribs

* Ingredients:

* Ribs or Chicken

* BBQ sauce (or your secret recipe)

* Directions:

* Place uncooked ribs or chicken in your Magic Bean Pot.

* Pour sauce over meat.

* Bake covered at 350 degrees for 1 to 2 hours depending on how much meat.

* Take lid off last 15 minutes to brown.

Sunday Chicken Times 2

It has been such a busy week! A trip to Kirksville meant not enough naps for the kids. Josey went home with Cooper on Friday after the funeral for some boy time & the Mizzou Homecoming game.

Gracie stayed w/ me & played at Auntie Ginger's work while I had a craft show on Saturday. She was asleep in the car less than 10 min after we left Kirksville.

It is Sunday night & has been a busy day. We have started a Sunday morning tradition of breakfast w/ Cooper's family, followed by trying to find a pumpkin patch to run the kids (btw, pumpkin patches should be open in the mornings on the Sunday before Halloween!). We opted for the local grocery store & I saw in the ads they had whole chickens on sale.

I picked up 2 of them - I pulled out my trusty Ultimate Southern Living cookbook for a baked chicken recipe. What I found was a baked chicken and a bonus - a Country Style Chicken & Dumplings.

The story behind chicken & dumplings - Cooper's Grandma Jessie made the BEST ever chicken & dumplings & Cooper has been dying to find her recipe. No one in the family has it - it was one of those recipes that Grandma Jessie just made -there wasn't a recipe.

I decided to cook both of them so I could have some extra cooked chicken in the freezer PLUS stock back up on my chicken stock in the freezer.

The first recipe is for a Crispy Herbed Chicken - I slow cooked it in the bean pot in the oven.

Crispy Herbed Chicken
Prep 25 min
Cook 1 hour & 5 min (Bean Pot 2 hrs give or take)

1/3 c chopped onion
1/3 c scraped, diced carrot ( I put the carrot & onion into the Ninja processor)
1/3 c diced celery
1 Tb chopped fresh parsley
3 Tb dry white wine
1 (3-3.5lb) chicken, boiler-fryer
1/4 c butter, melted
2 tsp chopped fresh basil
2 tsp chopped fresh oregano
2 tsp fresh thyme
1/2 tsp salt
1/4 tsp pepper
Combine first 5 ingredients, toss gently. Set aside. Removed giblets & neck from chicken; reserve for another use (or not!) Rinse chicken, pat dry with paper towels. Lightly stuff body cavity with reserved vegetable mixture. If desired, tie the ends of the legs together with heavy string. Lift wingtips up & over back of chicken.

Place chicken, breast side up, on a rack in shallow roasting pan. Combine butter & next 5 ingredients. Brush chicken with butter mixture. Roast at 375 degrees for 1 hr or until meat thermometer inserted in thigh reads 180 degrees. Place chicken on serving platter, garnish if desired.

Bean Pot: since I am using my bean pot, I am not looking for a pretty chicken. This chicken filled the bean pot (it was closer to 5 lbs). I cooked it at 375 for 1 hr with lid on, then 350 for another hour w/ lid off. I did use a couple tablespoons of Tastefully Simple's Roasted Garlic infused Olive oil in the bottom of the bean pot - just because!

NOTE from cookbook: The key to this crispy skinned chicken is to baste it well with a butter mixture before it goes in the oven, but not al all during roasting.


Now - for the Chicken & Dumplings

1 (3-3.5 lb) boiler-fryer
2 qts water
1 carrot, halved (I tossed them in the ninja food processor)
1 celery stalk, halved
1 med onion, quartered
1/4 tsp salt
1/2 tsp pepper
2 c flour
2 tsp baking powder
1 tsp salt
1/3 c shortening

Combine first 7 ingredients in a dutch oven. Bring to boil; cover & reduce heat and simmer 1 hr or until chicken is tender. Remove chicken and veggies from broth, discarding vegs & reserving broth in dutch oven. Skim fat from broth, if desired. Reserve and set aside 2/3 c broth. Let chicken cool. Skin, bone & coarsely chop chicken, return to broth.

Combine flour, baking powder, and 1 tsp salt; cut in shortening with a pastry blender until mixture is crumbly. Add reserved 2/3 c broth, stirring with a fork just until dry ingredients are moistened. Turn dough out onto lightly floured surface, knead lightly 1-2 minutes. Roll dough into 1/8" thickness, cut dough into 2" squares or 2 x 3/4" strips.

Bring broth mixture in Dutch oven to a boil. Drop in dumplings one at a time into boiling broth. Cover, reduce heat, and simmer 25-30 min.

Yield 6 servings
per serving: Calories 395, Fat 16.2g, Chol 79mg, Sodium 857mg

I think it needed a bit more seasoning. Not sure if I should have added a boullion cube, some garlic, more salt... Next time gonna spice it up!

Roasted Potatoes, Chicken Sausage & Peppers

Roasted Potatoes, Chicken Sausage and Peppers 
Adapted from SkinnyTaste.com

1.5 lbs Russet Potatoes
1 medium onion, peeled and quartered

2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp Roasted Garlic Infused Oil
Seasoned Salt to Taste
1 tsp chopped Rosemary (Fresh or dry)
1 tsp Garlic Garlic
½ tsp Garlic Powder
Olive Oil Spray
12 oz Italian Chicken Sausage (I use Al Fresco’s)

Preheat oven to 375 degrees. Spray one large baking sheet with olive oil spray. Cut the potatoes into small 1” x ½” pieces. In a large bowl, combine potatoes, onions, peppers, olive oil, seasoned salt, rosemary, garlic garlic and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the baking sheet. Bake for 15 minutes. Use spoon to toss so nothing sticks or burns.

While baking, cut each link of chicken sausage into 6-7 pieces. Add the sausage to baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes. Cook until the potatoes are cooked through. Time will vary based on the thickness of the potatoes and sausage.

**Adjust the seasoning to your personal tastes.

Cheesy Chicken Bake - Tastefully Simple & Bean Pot

We are leaving town soon for my grandfather's funeral. I am preloading some great tasty recipes from my Tastefully Simple archives. More great recipes can be found at www.tastefullysimple.com - I am still an active consultant, but don't have the website linked to my account. Send me your orders at my email homemadebybillie@gmail.com & I will arrange having it shipped to you! ;D 

Cheesy Chicken Bake
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
Artichoke & Spinach Warm Dip Mix
8 oz. softened cream cheese
1/2 cup milk
2 cups shredded Swiss cheese, divided
12.5 oz. can white chicken meat, drained and juice reserved
Ground black pepper to taste
7 oz. elbow macaroni
Italian Garlic Bread Seasoning

Directions
Combine first 3 ingredients, 1 cup Swiss cheese and 1/2 cup of reserved juice from canned chicken in a large bowl; stir to blend. Fold in canned chicken and pepper. 

Prepare macaroni as directed on package; drain (TUPPERWARE PASTA MAKER 10-12 MIN IN THE MICROWAVE!).

 Stir chicken mixture into hot macaroni; spread mixture into a BEAN POT. Sprinkle top with remaining Swiss cheese and Italian Garlic Bread Seasoning to taste. 

Bake at 350°, uncovered, for 20 minutes or until heated through and cheese on top is melted. Makes 4-6 servings.

Pulled Chicken Sandwiches

This recipe I don't remember where I nabbed it, but it is by far my fav bbq chicken recipe. It works in the bean pot, it works in the stack cooker, it works in the crock pot. 'Nuf said!

Pulled Chicken Sandwiches

2 onions, thinly sliced

1 lb boneless, skinless chicken breasts (I used thighs)

3/4 lb boneless skinless chicken thighs

1 c ketchup

2 TB cider vinegar

1 TB Dijon mustard

2 TB molasses

1 tsp onion powder

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp tabasco

Scatter onions on bottom of trash can -- oops, I mean the bean pot, crock pot or stack cooker. (ha ha - you should know by now I am not a fan of onions, just very little unnoticable onions are ok)... 

Arrange chicken over onions.

In a bowl, combine remaining ingredients. Pour over chicken. Cover crock pot & cook on low for 4-6 hrs - till chicken is cooked thru & falls apart w/ fork. Remove chicken & shred meat. Stir back into sauce. 

Bean pot - bake 325* for 1.5 hrs

Stack cooker - microwave 20ish minutes till chicken is done. 

I make this recipe in a half batch since it is just Cooper & I that eat it. Not sure why my kids don't like bbq yet... 

Enjoy! 

Chicken or Beef Fajitas in Stack Cooker

Chicken or Beef Fajitas ¾ - 1 lb Chicken or Beef 1 small Green and Red Pepper 4 Green Onions 1 ½ cups Salsa 1 cup Grated Cheddar Cheese ½ cup Sour Cream 1 pkg Tortilla Shells Cut meat into cubes or slices. Put peppers and onions in the Quick Chef and chop until they are chopped into bite size pieces. Mix Chicken/Beef, peppers, onions and salsa into the Season Serve container and let it marinade in the refrigerator for at least 20 min. Add 3 tbsp of water to the base of the Micro Steamer. Cook mixture on high for 10 minutes in the top half of the Micro Steamer. Place 6 Tortilla shells between 2 pieces of paper towel and lay over Micro Steamer cover for last minute of cooking time. Assemble and garnish with cheese and sour cream.

Crock Pot Chicken Parmesan

Crock Pot Chicken Parmesan
2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese
1/4 t black pepper

1/4 t kosher salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce

Spread the 1 TBSP of olive oil into the bottom of your crockpot.
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.
Close lid and cook on low for 5-6 hours or high for 3.
Serve with your favorite pasta.

Salsa Chicken - Bean Pot, Stack Cooker, Crock Pot

Tonight's menu is from the Crockin' Girls new cookbook - Crockin' Companion. I got one for myself & for my bestie. We know from past experience we have to get the other one any cool gift or gadget we come across for ourselves! It just works nicely that way!

Salsa Chicken - I have used this recipe a long time before Crockin' Girls came up w/ it with my Homemade Gourmet seasonings. I have used it on chicken, venison, pork - whatever meat I have on hand.

Do you know why I make this recipe? Because - 1) we have salsa leftover & no chips or 2) there is a jar of salsa in the frig that needs some love, or 3) I want some soft tacos!! :D

This is a difficult recipe - not really -

Salsa Chicken

Get out your bean pot, stack cooker, or crock pot. Place 4-6 frozen chicken breast or boneless chicken pieces in your cooking vessel of choice. Pour a jar of salsa over it. Put lid on. Cook it. Shred it. Eat it.

Yep that easy!

Bean pot - if chicken is frozen & cold, put cold bean pot in cold oven, turn on oven to 325 degrees. Cook approx 30-45 min, depending on size of chicken pieces.

Stack Cooker - cook in microwave appox 18-30 min depending on chicken pieces size. I personally get the chicken tenderloins or boneless thighs since they will cook faster.

Crock pot - low 5-6 hrs, or high for 4 hrs.

Sticky Chicky Bean Pot or Stack Cooker Recipe

Sticky Chicky "DUMP" Recipe

2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into bean pot or a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

Stack Cooker - Cook in microwave chicken thigh quarters usually take about 18ish minutes) Time depends on the size of the chicken & your microwave wattage. 
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 264 Calories (kcal); 20g Total Fat; (68% calories from fat); 17g Protein; 4g Carbohydrate; 70mg Cholesterol; 353mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Coke Chicken

Coke Chicken
3 or 4 chicken breasts thawed and sliced into large pieces
1 can of Cream of Mushroom Soup
1 can of Coke

Put chicken into bottom of bean pot. Cover with soup and then pop. Place lid on Bean Pot and microwave for 15-20 minutes. The gravy is great over potatoes, rice, or noodles. We had a garden supper so no gravy was needed for our food! ENJOY!

Italian Seasoned Chicken & NEW OPPORTUNITY KIT

New Opportunity Kit for only $99.99!! 

This week only, you can choose from 3 kits - Business Kit ($79.99), New Kit, or the Executive Kit ($119.99). 

PLUS!!

You can take 3 months to pay! Must contact me at homemadebybillie@gmail.com w/ your phone so we can chat about how Tupperware can help pay for your Christmas expenses!

Italian‐Seasoned Chicken

3 cups loose‐pack frozen cut broccoli OR Italian‐style mixed vegetables 

4 boneless, skinless chicken breast halves (1 lb.) 

2 Tbsp. mayonnaise 

1/3 cup fine dry Italian‐seasoned bread crumbs

3 Tbsp. grated Parmesan cheese 1/8 tsp. paprika

In Large Strainer rinse vegetables with warm water to thaw slightly. Place vegetables in the 1 3⁄4‐qt. Casserole. Rinse chicken pieces and pat dry. Fold chicken pieces in half. Brush chicken on all sides with mayonnaise. Combine bread crumbs and cheese. Roll chicken in crumb mixture, coating generously. Arrange chicken pieces with the thickest portions toward the edge of the Casserole. Sprinkle chicken with paprika and any remaining crumbs. Stack and cook as directed for Stack Cooking. Serves 4.

• May be cooked separately, covered, on 100% power (high) for 10 to 12 minutes or until chicken is tender and no longer pink. Remove cover and cover dish with paper towel or cloth during standing time to absorb moisture.

• Preparation time: 15 minutes

Stack Cooker Rotisserie Chicken & Dressing

***Rotisserie Chicken and Dressing...YUMMY!! 

Whole Chicken 

2 Tbs. of Chipotle Seasoning 

1 Onion 

Box of Cornbread Stuffing

*Clean and wash chicken. Place in bottom of the 3 Qt. TupperWave Casserole and sprinkle with Southwest Chipotle seasoning or any other seasoning you prefer. It is ESPECIALLY good with BBQ sauce. Cook for 7 minutes per pound on high in the microwave.

This is delicious and so moist...YOU have to try it!!

**To add Dressing...Cook Chicken and when there is only 5 minutes of cooking time left, open up the cooker and sprinkle the Dressing around the chicken and use your spatula to push the dressing into the broth. Can sprinkle with a little bit of water if it is too dry. Return to microwave to finish cooking.

THIS is so delicious!

Easy Bean Pot Soup

Easy Bean Pot Soup: 
Thanks Rhonda!

1-can of rotel
1-can of corn
1-can of black beans (drained & rinsed)
2-cans chicken breasts
1- 8 oz cream cheese
1- packet dry ranch dressing
1- tablespoon cumin
1- teaspoon onion powder
1- teaspoon chili powder.

Put all ingredients in bean pot and microwave 8 - 10 minutes -
Easy and delish!

BBQ Chicken Thighs

Tonight's meal went well - not much fussing from Josey. I didn't have dinner ready till after 6pm. They were hungry so I handed them some carrot sticks to munch on. And granted Gracie ate only mashed potatoes (3 helpings) with some chicken pieces hidden in them.

That is why you make sticky mashed potatoes - to hide other foods in them! lol! 

I am still using the Fix It & Enjoy It Healthy Cookbook. It is handy. It is easy. I have the ingredients.

The recipe called for 12 boneless, skinless chicken thighs & makes 6 servings. I made half of the marinade since I only had 3 thighs. I get them in the huge pack from Sam's Club & put them in ziploc bags since we can easily eat 3 at a sitting, or have one for leftovers. 

BBQ Chicken Thighs
6 TB apple cider vinegar 
3 TB canola oil
3 TB ketchup
1/4 tsp black pepper
1/4 tsp poultry seasoning (I just used seasoning salt)
12 boneless, skinless chicken thighs

Combine all ingredients except for chicken thighs in a large bowl. 

Submerge thighs in sauce in bowl.

Marinate 2-4 hrs, stirring several times to make sure meat is covered.

Grill over med heat, turning over after 10-15 min. 

Grill another 5-7 minutes. Watch carefully so meat doesn't dry out. Remove from grill if finished earlier. 

Calories: 273; protein 35 g, carb 2g, Total Fat 13g, Chol 141mg, Sodium 242, Fiber - trace