The leaves are blowing down off of the trees. There are a few holdouts, as usual. The ornamental pear in the backyard is usually the last to turn and the last to drop its leaves. It stands out there now, just a quarter or so of its leaves turning reminding me that it’s not winter yet.
It’s been an interesting fall season for me. Life is about season, both literally and metaphorically, and I’m in a new season now. I’m learning my way around it. I don’t know how long it will last, yet, but we never really do.
So, I’m bringing back the menu plan. It’s been such a popular feature here over the years and, more than that, it actually helps my household. Having a menu plan not only saves time, but it saves money too in that having that plan keeps you out of the drive thru. I always pull out my weekly calendar and use it to help me plan ahead. Do I have extra time after school to put together something more complicated? Do I need my slow cooker to do the work for me? Do I need Big Daddy to do the cooking (that means something simple or I do the prep ;))? Do we have any special occasions or celebrations?
This week, I’m focusing on meals that use precooked chicken. We had a great sale on chicken at my local grocery store and I bought several pounds and dumped them into a vat of boiling water to cook up. After cooking and cooling, I remove the skin and the meat from the bone and have a large quantity of pre-cooked chicken to use for making dinner throughout the week. Most of these recipes go together quickly with minimal cooking time required which is great for busy weeknights (or busy weekends if you’re doing football games and soccer or hockey tournaments).
Creamed Chicken in Biscuit Bowls
Did you eat creamed chicken and biscuits growing up? I’m pretty sure I did. It’s a great recipe that eats up leftovers and is quick and inexpensive to prepare. It’s a little more simple and less time consuming than pot pie and I won’t lie. We enjoyed the little biscuit bowls and I’ve been spending time deciding how else we could use them.
- 2 tbsp butter
- .5 c chopped onion
- .5 c diced celery
- 10.75 oz can of cream of chicken soup
- .5 c milk
- .25 tsp taragon
- 2.5 c cooked chicken (shredded or diced)
- 8 oz frozen mixed veggies
- 1 can of flaky layer biscuits (use the can with 8 large biscuits)
- Preheat oven according to the biscuit package. Separate biscuits. Spray the bottom of a muffin tin with cooking spray. Be generous, you don't want your bowls to stick
- Spread each biscuit over it's own muffin tin. Pinch closed any tears that occur during the process.
- Bake according to package directions
- While biscuits are baking, melt butter in a large skillet over medium heat. Once melted, add onions and celery and cook until soft, about 3 minutes. Whisk in soup, milk and taragon. Allow to heat through, about 5 minutes. Stir frequently to make sure nothing sticks to the bottom of the pan.
- Add chicken and frozen veggies. Allow to cook over medium-low heat until heated throughouly, about 10 minutes. Stir frequently to prevent sticking
- Once biscuits are golden brown, remove from the oven. Use a knife to loosen any stuck edges, but they should pop off easily
- Serve and enjoy
The Menu Plan
Tuesday-(Baby Bee’s Doctor appointment)–30 Minute Chicken Noodle Soup
Wednesday-Roasted Chicken Risotto
Friday-Big Playoff Game!-Pizza
Saturday-Dinner with Friends