Week 1: November 11-17

Friday, November 11:  Crock Pot Chicken & Dumplings
4 boneless/skinless chicken breasts
2 tablespoons of butter
1 (10.75 oz) can of cream of chicken soup
1 (10.75 oz) can of cream of celery soup
3 1/2 cups of chicken broth
1 onion, finely diced
1 cup celery, diced
1 cup carrots, diced
Chicken boullion seasoning or cube
salt & pepper

*As for the dumplings… You can make your own dumplings, or use 1 (10 oz) package of refrigerated biscuit dough, torn into pieces

1. EXCLUDING THE BISCUITS put all ingredients in…

2. Cover and cook on LOW for 8 hours.

3. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture, place the torn biscuit dough in and cook until the dough is no longer raw in the center.

Saturday, November 12:  Quiche & Strawberry Spinach Salad

1- 9' pie shell
8-13 slices of bacon
2 cups shredded cheese (your choice)
3 large eggs
1.5 c. half & half
dash of nutmeg, black, & red pepper

 Put crumbled bacon & all cheese in bottom of pie shell. Mix all other ingrediants and pour over bacon & cheese. Cook @ 350 for 30 to 45 minutes or until golden brown & a knife comes out clean.

Sunday, November 13: Leftovers

Monday, November 14:  Beans & Cornbread

Tuesday, November 15:  Chicken Enchiladas 

Wednesday, November 16:  Dinner at Momma's

Thursday, November 17:  Bonfire - Chili & Hot dogs