We are once again doing major freezer eating this week, using dinners made by my Chill MAMAs group using primarily recipes from the Fix, Freeze, Feast cookbook. Having a full freezer is certainly easier on the January budget! Oh, and don't forget to wear a flirty apron while cooking!! Join my Flirty Valentine Apron Sew Along!!
Monday 1/12 - Pecan Crusted Chicken Strips (holdover from last week) **Chill MAMAs
Tuesday 1/13 - Cam's Ribs (another holdover) **Chill MAMAs
Wednesday 1/14 - Apple Cranberry Pork Roast **Chill MAMAs
Thursday 1/15 - Cashew Chicken Stir-Fry with Brown Rice **Chill MAMAs
Friday 1/16 - Chicken Parmigiana **Chill MAMAs
Saturday 1/17 - Slow Cooker Chicken and Dumplings (recipe below)
Sunday 1/18 - Crockpot Beef Stew
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 10.75-ounce cans condensed , undiluted
1 14-ounce can
1 onion, finely diced
1 10-ounce package refrigerated biscuit dough
Place the chicken, butter, soup, broth and onion in slow cooker. Cover, and cook for 5 to 6 hours on high. One hour before serving, open biscuits. Roll each one to be about 1/4-inch thick and cut into 1/2-inch strips. Add to the slow cooker, laying on top of chicken and liquid. Overlapping strips of dough will occur. Continue cooking until the dough is no longer raw in the center, about 1 hour. Note: Dough will not cook into biscuits as you might think. It will become like traditional dumplings. Serves: 6 to 8.