We stayed on track. We’re gonna celebrate small victories. One of our goals is to cut way back on eating out/driving through, for budget and nutritional reasons. We had easy chicken and dumplings for dinner. Here’s the recipe, thanks to Maddie Suber Lepianka:
2 boneless, skinless chicken breasts (we used skin-on, bone-in chicken thighs for added flavor – plus I got 6 thighs for $4.04 vs 6 breasts for $9.49)
1 can cream of chicken soup
1 can buttermilk biscuits, diced (I tried crescent rolls and they were also delicious)
Garlic powder, salt and pepper and onion powder to taste
Cover chicken and seasoning in water, boil until fully cooked. Remove chicken and set broth aside for later use.
Shred chicken with a fork, return to pot with the stock and add the cream of chicken soup.
Cook on medium for 15 minutes, then add diced biscuits. Cover and simmer for 10-12 minutes or until biscuits are no longer doughy.
This served our family of 5 with a bowl leftover. We’re enjoying small children eating small portions for now. We know that won’t last!
Back to school and back to reality tomorrow.