Monday, November 8, 2010

Menu Plan Monday



Monday:
Black Beans, Saffron Rice, Spinach salad w/ Mandarin oranges, tortilla chips and salsa

Tuesday:
Shepherd's Pie, Homemade Bread and Butter

Wednesday:
Chicken & Dumplings, Green beans, Spiced apples, Rolls

Thursday:
@ Mom's

Friday:
 Pioneer Woman's Breakfast Burritos
*these are wonderful and the recipe makes enough to put in the freezer for a quick breakfast!!!


Saturday:
Stone Soup, Rolls

Sunday:
Chef Salad


Chicken & Dumplings 
*I saw this recipe on Women Living Well and thought it sounded simple and looked delicious!  Perfect for my sweet hubby to come home to on these dark cold nights!!  :)


-1 Pre-Roasted Chicken (near your grocer’s deli area)
-6 Cups canned chicken broth

Dumplings
 2 cups all purpose flour
1 Tbsp baking powder
1 ¼ teaspoon salt
1 cup plus 2 Tbsp milk

Directions: Pour your broth in a large heavy saucepan/pot and boil on high heat. Peel back and discard chicken skin and flake off medium sized chunks of your chicken and set aside.


To make the dumplings: Combine the flour, baking powder, 1 ¼ tsp of salt and milk in medium bowl. Stir well until smooth, then let the dough rest for 5 mins. Roll the dough out onto a floured surface to ½ inch thickness. Cut ½ inch squares with a knife or pizza cutter.

Drop each square into the simmering broth. The dumplings will swell then shrink as they partially dissolve to thicken the broth into gravy. Simmer 20-30 mins until thick. Stir often. Add chicken and cook another 5 mins. Season with pepper (no salt needed because the broth is salty enough). Enjoy! 

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