Chicken Salad Stuffed Deviled Eggs

I'm back again with another deviled egg recipe! This time I was already making deviled eggs and was tired of the normal chicken salad sandwiches, so I decided to combine the two. This would be a great dish to bring to a party! My picky 4 year old didn't care much for it (though he will eat chicken salad and deviled eggs separately) but my 1 year old devoured it. Simple thing to make, delicious to eat.

Ingredients:

2 chicken breasts, cooked and cubed

6 eggs

2 tablespoons mayonnaise

1 stalk of celery, sliced in .5" pieces

bacon, cooked and shredded 

To boil the eggs, place the eggs in a pan and pour in water until just covered. Bring to a rapid boil. Turn off heat and cover for 10 minutes. Once time is up, place eggs into a bowl of ice water. Shell should be easy to remove after tapping on counter to start a crack. Slice eggs in half length-wise and scoop out the yolk. Put the cooked yolks in a large bowl and break them up. Break out your food processor (I have mentioned I have a mini one from WalMart that was $10). First put your celery pieces in and pulse until minced. Pour the celery into the bowl with yolk. Next, put chicken into the processor and pulse until minced. Place chicken into the yolk and celery. Add your bacon and mayo to the bowl and stir well. Scoop mix into the egg whites. You can also cut a hole into the corner of a ziplock bag, add the mix and then squeeze it into the egg whites for a cleaner look.

Crockpot Chicken & Dumplings - Clean Eating

I've made chicken & dumplings a million times before, but never found my "perfect" mess of ingredients. I think I have discovered what works best for our family. The best part? It's all clean. No cream of whatevers, just good, wholesome food. Perfect for the changing weather.

Ingredients:

4 boneless, skinless chicken breasts

32 oz chicken broth (use your own or organic boxed)

1 tablespoon garlic powder

1 teaspoon black pepper

1 tablespoon parsley

2 large carrots

3 stalks of celery

(for dumplings)

2 cups of whole wheat pastry flour

1 tablespoon baking soda

1/2 teaspoon salt

3 tablespoons olive oil

1 cup of milk 

Place all stew ingredients into the crock pot. Turn on low. Mix dry ingredients for dumplings in a large bowl. Add in wet ingredients and mix until combined well. Ball the dough mix and drop softly onto the top of the stew. Cook on low for 6 hours or high for 3 hours. Check the chicken and dumplings to be sure it is cooked thoroughly before serving. Shred your chicken with 2 forks (should be super easy to do if done) and then serve.