These are enjoyed often, you can use smoked deli turkey or fresh cooked thinly sliced turkey the smoked will definately increase the flavor…

The amounts listed are only a guideline all amounts may be adjusted to taste

Servings 2

Ingredients:

4 large slices rye or dark pumpernickle bread

Thousand Island dressing

6 to 8 ounces smoked sliced deli turkey

1/3 to 1/2 cup sauerkraut, rinsed under cold water and hand-squeezed dry

fresh ground black pepper, to taste

2 slices Swiss cheese

soft butter

Instructions:—————————————–

Spread 2 slices of bread with Thousand Island salad dressing (use a as much aas you like).

Layer with sliced turkey and saurkraut.

Sprinkle black pepper over the saurkraut, then top with sliced cheese.

Butter the outsides of the bread slices with soft butter.

In a large skillet toast the sandwiches for about 3-4 minutes on each side or until lightly browned and the heated through (you may add in butter to the skillet if desired to help brown the bread).

This freezes very well so you may want to make a double amount and freeze half for another meal, you can also add in some red kidney beans

Servings 6-8

Ingredients:

oil, as needed

1 medium onion, chopped

1 green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and finely chopped, optional

6 large garlic cloves, minced (the more garlic the better!)

1 teaspoon crushed chili flakes (or adjust to suit heat level)

2-1/4 cup water

1 (14-1/2 ounce) can chicken broth (or can use 1 can plus 2-1/4 cups chicken broth and omit the water)

1 (15-ounce) can tomato sauce

1 (10-ounce) can diced tomatoes with green chilies, undrained

1 cup quick-cooking barley

1-1/2 tablespoons chili powder, or to taste

2 teaspoon ground cumin, or to taste

1-1/2 teaspoons seasoned salt, or to taste

1 teaspoon fresh ground black pepper, or to taste

4 cups cooked cubed chicken (or use as much as you like)

Instructions:————————————–

In a Dutch oven heat oil over medium-high heat (use enough oil to lightly coat the bottom of the Dutch oven).

Add in onion and green bell pepper; saute until softened (about 4 minutes).

Add in garlic and chili flakes; cook for 2 minutes.

Add in water, chicken broth, tomato sauce, diced tomatoes with juice, barley, chili powder, cumin, salt and pepper; bring to a simmer stirring constantly;

Reduce heat to low and simmer partially covered for about 45 minutes to 1 hour or until the barley is tender.

The last 15 minutes of cooking mix in the cooked chicken and season with more salt and black pepper if needed.

This also works well using cooked turkey, and a great addition  to add in is some finely diced carrots

If you are adding

Servings 6

Ingredients:

1 recipe for Kitten’s dumplings

1/2 cup butter

1 small onion, finely chopped

1 large celery rib, finely diced

3 large garlic cloves, minced

1/4 teaspoon cayenne pepper, or adjust to taste

2 green onions, chopped

1/3 cup all-purpose flour

4 cups light cream (or use half milk and light cream)

4 cups cooked chopped chicken (can use more or less)

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1/4 cup fresh lemon juice

1 tablespoons grated lemon zest

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste (can use white salt)

freshly grated Parmesan cheese, optional

Instructions:———————————-

In a Dutch oven melt butter over medium heat.

Add in onion and celery until softened (about 3 minutes).

Add in garlic, cayenne pepper and green onions; cook stirring 1 minute.

Stir in flour for 1 minute.

Slowly add in light cream stirring constantly until bubbly and thickened.

Stir in condensed chicken soup, lemon juice and zest, salt and black pepper; bring to a simmer.

Reduce heat to low and simmer partially covered 25-30 minutes.

Meanwhile prepare the dumplings according to instructions then separate into 6 even sections and place onto a plate.

After 30 minutes of cooking  drop the dumplings into the simmering sauce and cover with a lid and simmer for about 15-20 minutes (make certain that the sauce is at a simmer while adding in the dumplings).

Sprinkle the top with Parmesan cheese and serve from the pot.

Taken from my “Favorites” folder!…

Notes from our test kitchen; cooked turkey will work well in place of the chicken, steamed green beans may be replaced for the broccoli and 1 tablespoon curry powder may be replaced for the garlic powder…

This casserole may be assembled (omitting the French-fried onions) covered and refrigerate until ready to bake, sprinkle with onions just before baking

Servings 8

Ingredients:

3 to 4 cups cooked cubed chicken

1 large head fresh broccoli (lightly steamed then chopped)

1 cup mayonnaise (such as Hellman’s mayonnaise, do not use salad dressing)

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste (can use white salt)

2 (10.75 ounce) can condensed cream of chicken soup, undiluted

2-1/2 cups shredded cheddar cheese, divided

1 (6 ounce) can French fried dried onions (such as Durkee)

Instructions:———————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Spread the cubed cooked chicken into the bottom of the baking dish, then sprinkle the broccoli over the chicken.

In a bowl combine the mayonnaise with garlic powder, cayenne, salt, pepper,  and both cans of soup; mix vigorously until smooth and well combined, then mix in 1 cup shredded cheddar cheese.

Pour over the broccoli and chicken.

Top with remaining 1-1/2 cups shredded cheddar cheese, then sprinkle the French-fried onions over the top.

Bake for about 30-35 minutes or until hot and bubbly.