At Thanksgiving this year I prepared roasted root vegetables as a healthier alternative to mashed potatoes. They were a hit! I chopped and tossed with a head of garlic, olive oil, and rosemary the following: purple potatoes, butternut squash (I know it's not a root veggie but it just fit), sweet potatoes, parsnips, turnips, and carrots. They roasted at 400 degrees for about an hour. Easy and delicious!
Well I chopped way too much and was left with a tub of tupperware of seasoned, not-yet-cooked veggies. Enter chicken and dumplings! I've been craving them ever since I saw an ad for Panera's newest seasonal dish. In 10 minutes I had a wholesome meal simmering in the crock pot allowing me to decorate and fold laundry for the afternoon, which then led to a night of football watching (ouch) and Christmas decoration admiring while chowing down on simple comfort food. In the crock pot I dumped the chopped veggies, added a can of cream of mushroom and a can of cream of chicken soup, 2 cups of stock, and 3 large, uncooked chicken breasts (cut into cubes). I seasoned with a little black pepper and cooked everything on high for about 5 hours. 20 minutes before we were ready to eat I added some frozen peas and dumplings (2/3 cup Bisquick mixed with 2 cups milk). Seriously delicious and enough for quite a few meals.
And in case you haven't visited my 'favorites' page and need one more recipe to try, here's Joe's mom's famous BBQ. It's one of the few things Joe knew how to cook when I met him. It's perfect for summer get togethers on the deck because it serves a crowd or cold winter days because it's hot and hearty.