[Saving in So Cal]

Here are a few more of my regulars:

Chicken and Dumplings

About 1-1/2 to 2 cups of leftover chicken, shredded or diced
1 can of cream of chicken soup
2 cans of chicken broth (or bouillon and water to match)
1 pkg frozen mixed vegetables
Biscuit mix

Put chicken, cream soup, broth, and vegetables in a pan and bring to a boil. In the meantime, mix 1/2 dumpling recipe from biscuit mix box. Add dumplings to boiling chicken mix, cover, reduce to simmer, and cook for 20 minutes. Serve with salad or fruit. If you would prefer, skip the dumplings and make noodles, rice, or refrigerated biscuits to serve the chicken sauce over.


Easiest Ever Chili

1/2 to 1 lb. ground meat
1 can chili beans, undrained
1 can mexican style chopped tomatos, undrained
Corn muffin mix

Mix corn muffin mix according to package directions. Pour into mini muffin tin and bake.
Brown and drain meat. Add chili beans and tomatoes. Bring to boil then reduce to simmer for about 10 minutes or until muffins are done. This chili is fine as is for children or adults who don't like really spicy food. My husband adds hot pepper sauce to his.


Joan's Bean Goop (like a chili, but sweet)

1/2 to 1 lb. ground meat
1 large can baked beans, undrained
Barbecue sauce
Mustard
Brown sugar
Worstershire sauce
1 can Brown bread (for treat) or
Corn muffin mix

Wrap brown bread (found in certain supermarkets next to beans) in foil and put in oven at 350 degrees to warm. Otherwise, make corn muffins as described above. Brown and drain ground meat. Add baked beans and approximately 1/4 cup barbecue sauce, 1 tsp. mustard, 1 tbsp. brown sugar, and 3-5 drops of Worstershire sauce. Bring to boil, cover and simmer for 10 minutes or until bread/muffins are done. This was created by my mother-in-law to stretch her food money when her kids were little.