Carolyn Braden says "The Easiest Chicken and Dumplins!"

Here's what I made for dinner tonight:  Chicken and Dumplins!
Easy, easy, easy!  I always wanted to figure out how to make it more simpler for me to make, and I succeeded!  
See me make it on YouTube here:    http://www.youtube.com/watch?v=jX3htxfjVW0

1 can (10 oz.) cream of chicken soup  (I used Cambell's Healthy Request)
1 can (14 oz) chicken broth (I used Swanson's Low Sodium)
2 med. size carrots, peeled and chopped
6 stalks of asparagus, chopped (cut ends off)  If you don't like asparagus, try using celery instead
1 can refrigerated buttermilk biscuits (I used Pillsbury)
1 1/2 cups cooked chicken, shredded 
1 stalk of fresh thyme (I like the taste of thyme.  You do not have to add this if you don't want to though).
salt and pepper to taste


Combine the cream of chicken soup, the chicken broth, thyme, and the chicken.  Bring it to a boil on high.  (about 5 minutes and stir consistently).  While this is cooking, flatten the biscuits on a lightly floured surface.  Then cut them into 1 inch strips.  When mixture on stove is boiling, add the carrots, asparagus, and then add the strips of biscuits one at a time.  (I used almost the whole package of biscuits because we love dumplins.  I left about 3 in the package, unused). Put the mixture on low, cover, and simmer for about 15-20 minutes.  Serve and enjoy!  Use salt and pepper to taste. This will serve 4 people.  Serve a salad on the side if you wish.   Photo by Carolyn Braden

Carolyn Braden says "Easy Picadillo/ Manwich Dinner Recipe!"

Here is a recipe I got from Woman's Day magazine but changed it up to make it much simpler. The flavor reminds me of Manwich.   


1 package ground chicken or turkey (could use beef if you are a red meat fan)
1 jar (24 oz) marinara sauce
1 Tbs. Apple Cider Vinegar
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1 small zucchini, diced
1 large green pepper, diced (You can omit this and the zucchini if you aren't a veggie fan and just want a Manwich kind of a meal)
1/2 cup quick cooking oats (do not use instant) 
1/4 cup raisins (I didn't have any of these tonight when I made it and it still tasted great, so you can omit these if you wish)


Cook your ground meat in a large skillet.  When it is completely cooked, add in vinegar, marinara sauce, cumin, cinnamon, zucchini, green pepper, oats, and raisins.  Let it all cook for about 5 minutes on med-high, stirring often.  Then let it simmer on low for about 15 minutes.  Serve over rice (or put it on a bun if you want it for Manwich) and enjoy!  

Photo by Carolyn Braden

Carolyn Braden Says "Easiest and Yummiest Key Lime Pie!"

Photos by Carolyn Braden

This recipe is from Southern Living Magazine.  It truly is as good or better than any restaurant's Key Lime Pie I've tasted.  Seriously!  Any........it's lower in fat than a regular Key Lime Pie Recipe.

Serves 8

1 (14 oz.) can fat-free sweetened condensed milk

3/4 cup egg substitute

1/2 cup fresh Key lime juice (it took me almost 1 small bag of small key limes to get 1/2 cup of juice)  Use real juice!  Don't be tempted to use the bottled kind!

2 tsp. Key lime zest

1 (6 oz.) reduced fat ready made graham cracker crust

1 (8 oz.) container fat-free (or light) frozen whipped topping, thawed

1. Preheat oven to 350 degrees.  Whisk together first 4 ingredients until well blended.  Pour mixture into piecrust; place pie on baking sheet.

2. Bake at 350 degrees for 17 minutes or until pie is set.  Remove pie from baking sheet to a wire rack, and let pie cool completely (about 1 hour).

3.  Top with whipped topping and chill 3 to 24 hours.

You can use regular lime juice and zest if you can't find key limes.  My mom LOVES Key Lime Pie so I can't wait to make it for her the next time she visits!