Monday, November 8, 2010
Menu Plan Monday
Black Beans, Saffron Rice, Spinach salad w/ Mandarin oranges, tortilla chips and salsa
Shepherd's Pie, Homemade Bread and Butter
Chicken & Dumplings, Green beans, Spiced apples, Rolls
Pioneer Woman's Breakfast Burritos
*these are wonderful and the recipe makes enough to put in the freezer for a quick breakfast!!!
Stone Soup, Rolls
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
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!