On Monday, Jeremiah was working from home. Since things have been so busy with work lately, we didn’t have anything in the fridge to cook for dinner. I found this crockpot recipe for pork chops and stuffing. More importantly, I had all the ingredients without having to run to the store. I figured I could make it with frozen pork chops and it worked just fine.
Crockpot Pork Chops and Stuffing from Pinterest
4-6 Pork Chops
1 box of Stuffing
1 c. of Chicken Broth
1 can of Cream of Mushroom Soup
Mix chicken stock and stuffing in the crockpot. Place pork chops on top and cover with cream of mushroom soup. Cook on high for 4 hours or on low for 6-7 hours.
- I seasoned the pork chops with salt, pepper, rosemary, sage, parsley, and cumin.
- You can substitute Cream of Chicken. I used low sodium Cream of Mushroom Soup.
- You can use water instead of chicken broth.
The first time I met the Fox family was at Mythbusters Live. I’ve lived in Kansas City for about 15 ½ years. I barely ever run into people I know out and about. But since I met Jeremiah, it seems like we run into people he knows everywhere – Sam’s Club, the grocery store, dinner, and yes, even at shows. I think we also ran into an old coworker of his at Mythbusters Live.
Travis is the brother of Kelly (mentioned in a previous post). Jeremiah has been friends with the Fox brother since they were little kids. It’s actually really cool because everyone seems to get together around the holidays to celebrate Layla’s (our own niece) birthday. Travis and Molly’s son Lex is pretty close in age to our nephew Aiden. It’s nice to see a second generation of kids playing together.
I’ve made chicken and dumplings before but this is my favorite recipe. It’s easy-peasy since you can cook it in the slow cooker.
Crockpot Chicken and Dumplings by Travis and Molly Fox
2 boneless, skinless chicken breast
2 T. butter
2 cans cream of chicken
1 can chicken broth
2 T. dried onion
1 T. parsley
4 Grands biscuits
Put chicken in Crockpot with butter. Add soups, broth, onion, and spices. Cover and cook on low for 8-9 hours or high for 4-5 hours.
After it’s cooked, shred chicken and add back to soup. Cut biscuits into 9 pieces. Stir into soup. Cover and cook on high for 1 more hour.
- I used 2 T. of Lipton’s dry onion soup mix.
A few ago weeks, I was going through my Pinterest account looking for some new recipes. This is a new one we tried and really liked. I hope you like it took.
Smothered Bacon Ranch Chicken Penne Pasta from Laugh with Us Blog
One package of bacon, cooked and crumbled
1 lb. chicken breast
2 garlic cloves
1 can cream of chicken soup
8 oz. penne pasta, cooked and drained
1/2 tsp. pepper
1 package ranch seasoning mix
1 c. sour cream
1/2 c. water
In a large bowl, mix garlic, ranch seasoning, cream of chicken, sour cream, pepper, and water. Place chicken in Crockpot and cover in sauce. Cook for 6 hours on low or 4 hours on high. About 30 minutes before it’s done, add cooked pasta and bacon.
- I used reduced sodium cream of chicken soup and light sour cream.
- I substituted a spiral pasta.
- Instead of mixing in the bacon, I cooked half a package and just sprinkled on top with parsley.
Did you know the Crockpot was invented in Kansas City? Here is a quick three ingredient dinner recipe. Use extra gravy to top mashed potatoes.
Creamy Pork Chops from Pinterest
4-6 pork chops
1 packets of ranch seasoning
1 can cream of chicken
1 can of water
Cook on low for 3-4 hours.
Note: I used healthy request cream of chicken.
Since Monday is usually my one day off from both my jobs, I usually bake a Crockpot recipe for dinner. I’ve seen a lot of chicken and dumpling recipes but I decided to cook this one. I thought it turned out really good. You might also enjoy it without the biscuits. It could be served on mashed potatoes.
Crockpot Chicken and Dumplings from Pinterest
2 chicken breast
Top with two Tablespoons of butter
2 cans of cream of chicken
14.5 oz. can chicken broth
½ diced onion
1 T. dried parsley
Bake on high for 4-5 hours or 8-9 hours on low. Dice chicken and add back to mix. Dice up four refrigerator biscuits into nice pieces each and add to mix. Cook for one more hour.
- I used the healthy version (less sodium) version of cream of chicken and chicken broth.
If you have followed my blog since the beginning, then you may have seen another Doritos recipe. This recipe is a little different and uses chicken instead of ground beef. I also made it a little healthier with some simple substitutions.
Doritos Casserole from Pinterest
3 c. cooked chicken, diced
8 oz. sour cream
2 cans of cream of chicken soup
1 1/2 c. salsa
2 c. cheddar cheese
a bag of Doritos
Crumble Doritos and sprinkle of the bottle of a lightly greased 13 x 9 pan. In a bowl, mix chicken, sour cream, salsa, soup, and a cup of cheese. Pour over Doritos. Bake at 350 degrees for 20 minutes. Cover with remaining cup of cheese and bake an additional 5 minutes.
- I halved the recipe and baked it in my bubble and brown dish.
- I grilled boneless, skinless chicken breast. Rotisserie chicken would have also been good.
- I used fat free sour cream. You could substitute non-fat Greek yogurt.
- I used the healthy choice Cream of Chicken Campbell’s soup. You could also use the fat free version.
- I made my salsa using Wildtree Fiesta Salsa mix and a can of reduced sodium diced tomatoes. You could also use a can of Rotel or fresh tomatoes.
- You could use Baked Doritos for the base of this recipe.
- I used 2% cheddar cheese for the topping and fat free cheddar cheese in the chicken mixture.
- A Mexi-corn mixture or black beans would make a great veggie addition.
Ritz crackers are one of my nephew’s favorite snacks. I used leftover crackers from his visit to make this delicious looking recipe from Pinterest. If you like the flavors, I would suggest trying this breakfast recipe for Creamy Swiss Eggs on Biscuits.
Crispy Ritz Chicken
4 chicken breast
2 sleeves Ritz crackers, crushed
1/2 c. buttermilk (or milk)
2 c. shredded mozzarella cheese (or cheddar cheese)
1 tsp. dried parsley
1 can cream of chicken
3 T. sour cream
2 T. butter
Dip chicken in milk, then cheese, and finally crackers. Sprinkle with parsley. Cover and bake for 35 minutes at 400 degrees. Remove foil and bake an additional 10-15 minutes. In a small saucepan, melt cream of chicken, sour cream, and butter. Pour over baked chicken and sprinkle with parsley.
- I used reduced fat Ritz crackers, skim milk, and fat free cheddar cheese. Just remember that skim milk doesn’t stick as well to the chicken.
- I used 98% fat free cream of chicken and fat free sour cream. You could also substitute Greek yogurt.
- I served it with mashed potatoes. Chicken gravy also tastes good on them. I would suggest maybe a green side dish like spinach or asparagus as well. One of the Pinterest recipes suggests making cilantro lime rice to go with the chicken. I liked the home cooked meal approach.
- Another suggestion is to use the veggie flavored Ritz crackers.
When I get really tired of making the same thing, I will dig through my recipe books for something new. You can’t go wrong when you mix cream of chicken, scrambled eggs, and Swiss cheese together. The only thing that makes this recipe even better is the crunchy bacon bits are sprinkled on top of it. So if you like biscuits and gravy, give this recipe a try.
Creamy Swiss Eggs on Biscuits
4 Pillsbury Home Baked Classic Frozen Buttermilk Biscuits
2 green onions, sliced
2 tsp. butter
1 can condensed cream of chicken soup
2/3 c. milk
1 c. (4 oz.) of shredded Swiss cheese
1/8 tsp. black pepper
1/4 c. real bacon pieces
Bake biscuits according to recipe. Meanwhile, beat eggs in a medium bowl. Add onions. Melt butter over a medium heat. Add egg mixture and cook til almost done. In a small bowl, combine soup, milk, cheese, and pepper. Add to eggs in skillet, stirring occasionally. Cook until thoroughly heated. Spoon over open biscuit and sprinkle with bacon.
Nutrition Facts (based on original recipe): Makes four servings. 550 calories, 34 g. fat, 13 g. saturated fat, 360 mg cholesterol, 1,560 mg sodium, 33 g. carbs, 7 g. sugar, and 28 g. protein. 24% vitamin A, 40% calcium, and 14% iron.
Notes: (In the words of the First Lady, “everything is good in moderation”. Here are a few things I have done to make this recipe healthier so I can occasionally eat it for breakfast.)
- I used Healthy Request Cream of Chicken soup to reduce fat and sodium.
- I always use skim milk, use reduced fat/fat free cheese, and omit the butter. This helps decrease fat as well.
- I serve this with small reduce fat biscuits (8 count refrigerator biscuits), making more servings (decreasing amount of calories and fat consumed).
- You can use a reduced sodium bacon or turkey bacon. This will decrease both sodium and fat content.
- I usually sprinkle parsley on top of this dish.
- I consider the onion optional in this recipe.