February 20, 2012

Weekly Meal Plan - Feb 19-25 and a recipe

I'm a day late w/ this. Had it figured out for the most part Friday night. Then I had to go back and switch things around since I remembered that we have a Shrove Tuesday Pancake supper at our church tomorrow night. So here is the (semi) finalized meal plan for the week:

  • Lunch - Hot Hammies
  • Dinner - Sausage Stuffed Shells
  • Shrimp Scampi Bake w/ Rice
  • Shrove Tuesday Pancake Supper @ Church
  • Crock Pot Chicken & Dumplings

  • Leftovers (might bring Pizza home as I have a hair appointment)
  • Meatballs Burgandy over Egg Noodles w/ Cheesy Baked Veggies

  • Lunch - Leftovers/Sandwiches
  • Dinner - Burgers w/ Seasoned Tater Wedges

I am definitely doing better with Meal Planning, it helps when I post it here (and also on the CFYF board on Babycenter). I have more of a tendency to hold myself accountable to actually cook meals (and now that I'm home by 4:30 I really shouldn't have any excuses right?). Let me know if you want any recipes that you don't see posted, I'm more than happy to share my recipes (or sometimes methods)!!

The recipe that I want to share with you this week is one that came from my MOPS group, it is Crock Pot Chicken & Dumplings. It is incredibly easy and fool proof! This recipe can be tailored to your likings - I've added cream of mushroom soup to it, you could also whip up a roux and add that in to thicken it up.

Crock Pot Chicken & Dumplings

3-4 b/s chicken breasts (I start off w/ frozen)
1 box chicken stock (plus some water if needed)
1 bag frozen mixed veggies
1 can refrigerated biscuits, quartered
seasonings to taste (I use salt/pepper, garlic powder, onion powder and sometimes a pinch of dried sage).

Place chicken breasts and veggies in crock pot. Pour in chicken stock (the liquid should cover the breasts & veggies, may need to add a bit of water to achieve this). Add in seasonings, cover and cook on low 6-8 hours. Pull chicken out and shred (I use my kitchen aid mixer for this), place back in liquid. About 45 minutes before serving place quartered biscuits in crock (be sure to push down under liquid, they will pop back up which is ok). Cover and cook an additional 45 minutes (30 minutes for a more doughy 'dumpling'). Enjoy!

Notes: This recipe can be done in 4-5 hours, I only say 6-8 because I generally throw it in the crock pot in the morning before leaving for work so it's cooking all day long. The chicken is usually cooked through at the 5 hour mark. 

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