Because I make my menu plans on Saturday, I don’t generally post the weekend’s meals here. Rest assured, though, that we do eat on the weekends. (Boy, do we eat on the weekends.) Yesterday, for example, we tried a new recipe that I really liked. So much so that I thought I’d share it with you.
Sunday: Double Chicken Dumpling Stoup
Something about Rachael Ray’s manner bugs me, so I don’t watch her show(s). But I’ve yet to try one of her recipes that I don’t like. This one is no exception. You’ll find a slightly altered version of Ray’s recipe at the bottom of this post.
Monday: Polynesian pulled pork sandwiches
Mondays have become our busiest night, so I’m trying to use the slow cooker as much as possible. This is a new recipe for us. It’s from a Sandra Lee slow cooker book.
. I don’t think I’ve tried any of her recipes before, so I’m hoping it’s decent.
Tuesday: Spaghetti
Wednesday: Sesame chicken strips with soba noodles
Several years ago, the person who drew my name in the Christmas gift exchange at work gave me a “Minute Meals” cookbook. I haven’t made many dishes from it, but it was still the most thought anyone had ever put into an at-work Christmas gift for me. This recipe comes from that book.
Thursday: Chimichangas
The filling is in the freezer. Hooray for the freezer!
Friday: Pepperoni pizza
Rachael Ray’s Double Chicken Dumpling Stoup
2 tablespoons extra-virgin olive oil (EVOO)
2 ribs celery from the heart, chopped
1 onion, chopped
1 1/2 cups shredded carrot
1 fresh bay leaf
Salt and black pepper pepper
8 or 9 cups chicken broth
1 pound ground chicken
1 egg
1/2 cup Italian bread crumbs (a couple of generous handfuls)
1/2 cup freshly grated Parmesan
2 cloves garlic, finely chopped
One 1-pound package gnocchi
1 cup frozen peas
Crusty bread, for dunking
In a soup pot, heat olive oil, 2 turns of the pan, over medium-high heat. Add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.
Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese and garlic. Roll the mixture into walnut-sized meatballs (you’ll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.