Not sure if your baking soda is still fresh?  Combine 1/4 tsp with 2 tsps of vinegar.  If the mixture bubbles, the soda is still active.

If your can of baking powder has been sitting around for over 6 months, it may have lost its rising power.  To check, stir 1 tsp into 1/3 cup of hot water.  If it fizzes and bubbles energetically, it is fine.

1 tbsp vegetable oil
1 lb boneless skinless chicken breast cut into 1 inch pieces
1 tsp salt
1 1/2 tsp dried thyme leaves
1/8 tsp pepper
2 cups sliced fresh carrots (its about 4 medium carrots)
2 cups frozen potatoes O’Brien
1 jar chicken gravy
1 can Pillsbury Golden Layers refrigerated buttermilk or original flaky biscuits
1/2 tsp garlic powder

In a skillet, heat oil. Add chicken, sprinkle with salt, 1/2 tsp thyme, and the pepper. Cook for 5 minutes stirring frequently until chicken is browned.

Move chicken to 1 side of the skillet. Add the carrots and potatoes; cook for 5 minutes. Stir in gravy and heat to boiling. Reduce heat to low. Cover and simmer 20-25 minutes stirring occasionally until chicken is no longer pink in the center and the vegetables are tender.

During the last 15 minutes of cooking, heat the over to 400 degrees. Separate dough into ten biscuits. Cut each into quarters and place in a large bowl. Sprinkle garlic powder and the remaining teaspoon on thyme over the dough. Toss to coat. Place on an ungreased cookie sheet and cook 8-10 minutes or until golden brown. Scatter over top of cooked chicken mixture before serving.

2 cups of cut up cooked chicken
1 tsp sugar
1/2 cup Thick N Chunky salsa
1 can (19 oz) mild enchilada sauce
1 can (11 oz) whole kernel corn
2 cups coarsely broken tortilla chips
1 cup shredded Cheddar Jack blend

Heat over 350 degrees. In a bowl, mix chicken, sugar, salsa, enchilada sauce, and corn.

Place tortilla chips in an ungreased baking dish. Top with chicken mixture. Sprinkle with cheese.

Bake 35 - 45 minutes or until hot and bubbly.

This easy to make recipe is better than Hamburger Helper.  However, it is only okay.  I am still trying to figure out what needs to be changed to make it excellent.  If you have any ideas, let me know!

1 lb ground beef
2 1/3 uncooked rotini pasta
1 tsp chili powder
2 1/4 cup water
1 can diced tomatoes
2 cups shredded taco flavored cheese

Brown ground beef and drain. Stir in uncooked pasta, chili powder, water, and tomatoes. Heat to boiling. Reduce heat, cover, and simmer for around 10 - 12 minutes or until pasta is tender.

Remove from heat and let stand uncovered for 5 minutes. Stir in cheese until melted and sprinkle with additional chili powder.