week of Aug 13 2017

Mon - Chicken Dumplings
Tue - Ground Beef Tostadas
Wed - Teriyaki Chicken (Instant Pot)
Thur - tortellini 
Fri Fried Rice

Baked Chicken and Dumplings

chicken and veggies

1 lb cooked, diced chicken or turkey

1 can cream of celery or chicken soup

2 stalks of celery, diced

2 cloves of garlic, pressed

1/2 medium onion, diced

1 small bag of frozen mixed veggies

1 1/2 can of water

salt and pepper

Sauté the onion, celery and garlic until onion is translucent. Meanwhile, mix soup, water, salt and pepper in a 9x13 baking pan. Add all other ingredients, and mix together.

 dumplings - drop biscuits

2  cups flour

1 tsp sugar

1 tsp baking powder

1 tsp salt

4 tbsp soft butter

4 tbsp shortening

3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)

 Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk mix until it forms a dough. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix.

Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes.

Ground Beef Tosadas

12 corn tostada shells

1 (30 oz) can refried beans

1 lb Ground Beef (80/20 is best)

1 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

Handful cilantro leaves, chopped

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Optional toppings: Salsa, Pico de Gallo, sour cream, sliced pitted black olives, chopped yellow onion, lime juice

Sprinkle meat with taco seasoning. Brown meat, crumble and drian off fat. Warm beans as package directs.

Warm tostada shells according to package. Top with beans, then meat, cheese, lettuce, tomato, cilantro and any additional toppings as desired.

Fried Rice without extra veggies

Veggie Fried Rice

1 bag Vegetable Stir-Fry Mix, 16 Oz, (I like Sugar Snap Pea Mix, you can use any you prefer.)
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and veggies. Serve.