Friday Menu Planning And Chipotle Chicken And Dumplings!

November 10, 2017

Hey y'all, it's me!

It's cold and cloudy, feels like fall. It's also menu planning and grocery list day. I always feel over whelmed when I first begin the process, but once I have my inventory of the pantry and freezer and get the cook books out--I get a rush out of taking what I have and creating meals for my family that they love to eat, and that are nourishing and less expensive than if I didn't plan.

My mess--er--PLANNING AREA for creating menus for the next two weeks. I give a short explanation of my menu planning methods in this post:

Even while doing all this, I still have to feed me and Obie lunch. I had taken out a chicken breast to thaw earlier this morning, but I had no idea what to do with it. Since it's a bit of a dreary day, I decided I wanted comfort food, but I didn't want to make a complicated recipe. I checked the pantry and fridge and found a few ingredients to toss together to make a quick chicken noodle soup. Oh wait--

I'm out of dried noodles.


And yet I am NOT defeated--I will make chicken and dumplings instead! And I used a new twist in the seasoning.

I found this at my local Brookshires, on the clearance shelf for $1.00. Yes, it does say hamburger, but who says you have to use it only for beef?

So I set to work with the following ingredients for the chicken and broth:

1 chicken breast, diced
1 quarter onion, diced
1 Tablespoon minced garlic
1 can chicken broth (my homemade would have been great, but I didn't have time to thaw it out)
2 Tablespoons butter
1 tablespoon Chipotle Hamburger Seasoning
2-3 cups water

First I sauteed the chicken and onions in the butter, and added the garlic.

I poured in the broth and water, then added about a Tablespoon of the seasoning. I wanted a kick, but not a hard one.

I let it all simmer for about 10 minutes while I made my dumpling batter. You can use any dumpling recipe you like. I just grabbed my 1979 edition of Betty Crocker for today. 

I put the broth up to a boil, then dropped the batter in by Tablespoonfuls. 

The dumplings will sink for a bit, then rise. I let them cook for about 5 minutes, until they were done. They turned out beautifully--soft and biscuity (Is that a word? I think it should be!) on the inside. The flour from them also thickened up the broth, making it almost creamy.

The finished product. I have found a new comfort food for lunch--quick and easy, and delicious! 

Seconds anyone?

Well, I got chores. Later y'all.
© Evelyn Edgett 2017