Granny Rants Chicken and Dumplings

Preps in 10-12 minutes

Total cooking time 1 ½ hours

8-10 cups water

2 lbs skinless chicken breast (about four chicken breast)

2 chicken flavor instant bouillon cubes

1 ¾ cups of sliced ‘round carrots

1 cup chopped celery

1 ½ cups diced red onion

1 tsp basil (can be substituted with poultry season)

1 10 ¾ oz can Campbell’s cream of celery soup (optional)

½  8oz box of McLibs Southern Dumplings (or available brand)

Salt and pepper to taste

Place water in Dutch oven over high heat and add next five ingredients stir and add basil or poultry season. Remove chicken when fully cooked and when carrots are tender. Add cream of celery soup and blend it in. Let chicken cool and add dumplings according to the directions on the package. Pick chicken from bone and pull apart; return to the Dutch oven.  Reduce heat and cook until dumplings are tender and mixture is thickened.

Granny Rant's Buffalo Hot Wings

The recipe for these wonderful hot wings is coming soon. (I forgot to document the measures last time I cooked them.)

Don't know when I'll ever get around too measuring-out this one for posting so here's the ingredients:

Franks Original Hot Sauce
Kraft Zesty Italian Dressing
2 Tlbs melted butter
1 tsp. chopped (fine) fresh basil
  

Free Rant Veggie Meat Lasagna

1/2 cup- broccoli (florets)

1/2 cup- zucchini (diced)

1/2 cup- red onion (diced)

1/4 cup- Borden's Half & Half

1- 24 oz. jar of Barilla Mushroom and Gralic Montanara sauce

1- 15 oz. container of ricotta cheese
(you may want to double the ricotta)

2 cups shredded mozzerella cheese (divided)

3/4 cup grated parmesan cheese

1/2 lb of ground sirloin or ground chuck. (optional)

1- 8 oz. box of no cook lasagna

Cooking spray of choice

(For this recipe an 8 inch x 8 inch square baking dish was used)

Pre-heat oven to 375°

Bake 30-35 minutes until top is lightly brown and sauce is bubbling

Total cooking time is approximately 60 minutes

Sauté veggies in skillet until tender (but not translucent); pour jar of Barilla Montanara (this is how it’s spelled on the jar) into medium size sauce pan and simmer on low-warm heat. Add ¼ cup half & half and ¾ cup grated parmesan cheese; stir together well. Stir in veggies and simmer for about 15 minutes. Place ground sirloin (or chuck) in skillet and brown, stirring often (you don’t want meatballs in this sauce). Add browned meat to sauce and simmer for about 10 more minutes.  Spray baking dish with cooking spray of choice; place lasagna in bottom of dish and begin layering. First spread  veggie meat sauce over lasagna, distribute ricotta as evenly as possible and sprinkle mozzarella over ricotta. Repeat layers until dish is full. You should use the remaining cup of mozzarella to top the final layer. Place in oven when layering is complete and bake for 30-35 minutes. Remove from oven and serve.