This all started Friday night . . late . . when my friend, Sarah, was telling me that she had made chicken and dumplings that day. Chicken and dumplings is one of my favorite foods and I immediately wanted some. I went out, took a chicken out of the freezer and put it into the fridge, which I needed to do anyway for Monday’s roasted chicken. I figured once it defrosted, I’d cut it in half, make dumplings with half and roast the other half. Of course, Saturday morning, it was still frozen solid.
Then I was talking to Denise. Her mom had just made chicken and dumplings. Then . . the thought occurred to me that I have plenty of canned chicken so I ran downstairs, got a jar, mixed up a batch of dumplings.
It wasn’t long at all before I had myself a bowl of chicken and dumplings.
Since I didn’t want a week’s worth of dumplings, I only used about 1/3 of the chicken in the jar so I had to figure out what to do with the rest of the chicken. I thought about making chicken salad but I like grapes in my chicken salad and I don’t have any. I did have broccoli and I had rice cooked so I went ahead and made the chicken broccoli rice for Wednesday on this week’s menu. I’ll probably end up eating that on Monday, then having the days this week kinda mixed up as far as the menu goes.
I’ll add grapes to my list for my pickup order this week so I can use leftover roasted chicken to make chicken salad.
I froze two containers of chicken, broccoli and rice and kept out enough for me to have for a meal or two.
I have chicken and dumplings and broccoli, chicken and rice in the fridge for meals this week. I also have tomato soup that’s left over from Friday.
Since I had the cheese grater out, I went ahead and grated the rest of the block of cheese I’d been using. I don’t buy grated cheese but it’s nice to have it already grated.
Maybe having all this done means I will get some stitching done today.