The Dinner Table Project

A program for families to eat together, have fun, and grow closer through conversation.


Easy Crockpot Chili
  • 1 lb cooked ground beef or ground turkey
  • 1 small can of tomato paste
  • 2 cans chili beans
  • 1 can kidney beans
  • 1 large can diced tomatoes
  • 1 can diced tomatos and green chilies (e.g. Ro*Tel)
  • 1 packet chili seasoning mix (e.g. McCormick)
  • Cooked angel hair pasta, optional
Cook beef or turkey until brown. Throw everything (do not drain cans) into slow cooker and heat through (on low or warm setting all day or on high setting for 2 hours).
Top with cheese, sour cream or crackers! 
Chicken Noodle Casserole 

-4 skinless, boneless chicken breasts
-6 ounces of egg noodles
-1 can condensed cream of mushroom soup
-1 can condensed cream of chicken soup
-1 can of Veg-All, drained
-1 cup sour cream
-salt, to taste
-black pepper, to taste
-1 cup buttery round crackers, crumbled
-1⁄2 cup butter
Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Gently fold in vegetables. Place in a 2 quart baking dish.
Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
Bake at 350 degrees for about 30 minutes, until heated through and browned on top.
Find the original recipe at:
One Dish Ranch Chicken & Veggie Bake
-1.5 lbs boneless skinless chicken breasts
-1 packet ranch dressing mix
-1 lb frozen whole green beans
-1.5 lbs red skin potatoes, diced
-4 Tablespoons butter, melted
-4 Tablespoons olive oil
-salt & pepper, to taste
-Preheat the oven to 375 degrees and spray a 9×13 baking dish with non-stick spray and set aside.
-Dice your potatoes and lay across half of the pan.
-Pour the green beans in the other half.
-Sprinkle with salt & pepper.
-Trim your chicken breasts and season with salt & pepper. Lay them across the top of the green beans and potatoes.
-Sprinkle the packet of ranch dressing mix evenly over the entire dish.
-Melt the butter then pour evenly over the entire dish and do the same with the olive oil.
-Bake for approximately 1 hour 15 minutes or until chicken is cooked through and potatoes are fork tender.

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Try broccoli instead of green beans and swap the ranch mix for Italian!

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