Recipe(tried): Sunday Dinner at Our House - Debbie's Chicken Strips, Mamo's Chicken and Dumplings, Italian Sausage and Peppers

Hi, everyone! Kristin came home for a few days before college begins so I decided to fix a few of her favorites today for lunch. She took the leftovers with her so that she and her roommate could have some home cooking!

Today for lunch we had: Debbie's Chicken Strips, Mamo's Dumplings, zipper cream peas, rutabagas, thinly sliced tomatoes, sweet and sour sauce, CLAUSSEN Pickles, sweet tea with lemon, Pepperidge Farm Peach Dumplings with Blue Bell Natural Vanilla Bean Ice Cream.

DEBBIE'S CHICKEN STRIPS

4-5 whole chicken breasts, boneless, skinless
2 cups buttermilk

Trim all fat away from the chicken breasts. Cut each breast into 3-4 long strips. Put these strips in a large Zip-Loc Bag. Pour the buttermilk on top of the chicken strips. Close the bag and allow the buttermilk to coat each piece of chicken. Refrigerate overnight.

When ready to fry the chicken strips, make seasoned flour by mixing together:

1 tsp. garlic powder
1 tsp. black pepper
1 tsp. rosemary leaves
1 tsp. poultry seasoning
3 cups self-rising flour

Mix in a brown paper bag until spices are thoroughly mixed.

Remove the chicken strips from the buttermilk and discard buttermilk. Add the chicken strips a few at a time and season with seasoned salt. Shake the flour mixture until each strip is thoroughly coated.

In an electric skillet, put 2 cups cooking oil and allow the oil to come to 375 degrees. Add the chicken breasts to the hot oil a few at a time. Do not crowd the skillet. Remove the chicken strips after each side has reached a golden brown. Drain on paper towels. Repeat until all of the chicken strips are done.

Serve with gravy or sweet and sour sauce.

MAMO'S CHICKEN AND DUMPLINGS

3-4 quarts of homemade chicken stock
2 cans low-fat cream of chicken soup
1 tsp. poultry seasoning
black pepper
seasoned salt

Allow this mixture to simmer for one hour. Bring the mixture to a boil and add:

2 pkgs. frozen dumplings

Each dumpling should be broken into 3-4 small pieces. After all of the dumplings have been added, turn the temperature down to low and allow to cook for 45 minutes or until dumplings are done. Serve in soup bowls.

The following recipe is one that I fixed last night for supper. It is good, easy, and quick. Best of all it can be fixed in the crockpot.

ITALIAN SAUSAGE AND PEPPERS

2 cans beef broth seasoned with onions
1 each--red bell pepper, yellow bell pepper, orange bell pepper, green bell pepper--seeded and cut into thin slices
2 yellow onions, cut and separated into rings
2 tsps. minced garlic
1 pkg. Italian sausage (I used Johnsonville)

In the crockpot, put the vegetables on the bottom. Place the sausages on top of the vegetables and pour the beef broth over the mixture. Cook for 3-4 hours on high. The sausages will be plump and delicious and the vegetables will be done "just right."

Enjoy!