On Tuesdays, I like to prepare meals that I can easily turn into another meal for Wedneday's dinners. My mother always taught me to NEVER waste food. My kids tell me they won't eat leftovers (which I have always thought it always tastes better the next day ) so I turn the leftovers into a new dish and they don't even realize it was last nights dinner (kind of like having to hide veggies into the meals so they wouldn't know they were eating them when they were little right haha).
- 2 cans chicken broth (14 oz each) divided
- 2 cups carrots sliced
- 1 cup onion chopped
- 1 large green pepper sliced
- 1/2 cup celery sliced
- 2/3 cup all purpose flour
- 1 pound boneless, skinless chicken breast cut into 1 inch pieces
- 1 large potato unpeeled and cut into 1 inch pieces
- 6 ounces mushrooms cut in half
- 3/4 cup frozen peas
- 1 tsp dried basil leaves
- 3/4 tsp dried rosemary leaves
- 1/4 tsp dried tarragon leaves
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup heavy cream
- 1 cup biscuit baking mix
- 1/4 tsp dried basil leaves
- 1/4 tsp dried rosemary leaves
- 1/8 tsp dried tarragon leaves
- 1/3 cup reduced fat milk 2%
Reserve 1 cup chicken broth. Combine carrots, onion, green pepper, celery and remaining chicken broth in slow cooker. Cover and cook on low for 2 hours.
Stir in flour into reserved 1 cup broth until smooth. Stir in slow cooker. Add chicken, potato, mushrooms, peas, 1 tsp basil, 3/4 tsp rosemary and 1/4 tsp tarragon to slow cooker. Cover; cook 4 hours or until vegetables are tender and chicken is no longer pink in center. Stir in salt, black pepper and heavy cream.
Combine baking mix, 1/4 tsp basil, 1/4 tsp rosemary and 1/4 tsp tarragon in small bowl. Stir in milk to form soft dough. Spoon dumpling mixture on top of stew in 4 large spoonfuls. Cook uncovered, 30 minutes. Cover; cook 30 to 45 minutes or until dumplings are firm and toothpick inserted in center comes out clean. Serve in shallow bowls.
I usually double this recipe so I have enough to make my "waste not, want not Wednesday" dinner.