Menu Plan Monday

Monday: Chicken tikka, jasmine rice

Tuesday: Ranch house crock pot pork chops with mashed potatoes and green beans

Wednesday: Queso chicken pasta

Thursday: Tacos

Friday: Eating out

See other menu plans over at Organizing Junkie

Chicken-n-Dumplings

I've never made chicken-n-dumplings before, I don't think I have ever really eaten them until my friend Allison made some for me a couple of weeks ago while I was sick. The only dumplings I am used to making are the suet kind that I eat with lamb stew in the winter, so these were different. Randal and I both really enjoyed Allison's soup so I wanted to try and make them myself.

This is a little different to Allison's recipe and while these were good, Allison's was better!


2 large chicken breasts
2 cans cream of chicken soup
1 can chicken broth
1 onion, diced
2 tbsp butter
1 tbsp dried parsley
4 refrigerated biscuits

Put the chicken in the slow cooker and add the butter, soup, broth, parsley and onion. Cook for 4-6 hours. Shred chicken, cut biscuits into pieces and add to the soup, cook for 30 minutes.

Menu Plan Monday

I haven't menu planned really at all this summer, but after 3 months Randal has had enough of the same few meals we were rotating, so it's time to get back to menu planning and making new meals.

Monday: Tamales, queso and chips

Tuesday: Cottage pie, green beans

Wednesday: Chicken cacciatore

Thursday: Pizza burgers, rosemary roasted potatoes

Friday: Chicken-n-dumplings

See other menu plans over at Organizing Junkie

Menu Plan Monday

Monday: Pepper steak and jasmine rice

Tuesday: Risotto bolognese and salad

Wednesday: Cayenne cinnamon ribs with maple glaze, corn on the cob and salad

Thursday: King ranch chicken and pea salad

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

Monday: Cayenne cinnamon pork loin with maple glaze, salad and corn

Tuesday: Mulligatawny soup and BLT's

Wednesday: Armenian beef kebabs and fatoosh salad

Thursday: Beetroot risotto with goat cheese (still haven't made this yet)

Friday: Eating out

See other menu plans over at Organizing Junkie

Layered Pea Salad

This is a salad that Randal used to make years ago, and as I had never tried it, I thought I would give it a go this week. It's a little too sweet for me, so next time I'll reduce the amount of sugar.



4 cups lettuce
3 hard boiled eggs, diced
1/2 green pepper, diced
1/4 red onion, diced
1/2 cup celery, diced
1 1/2 cups frozen peas
1/4 cup sugar
1 cup mayonnaise
1 cup sharp cheddar cheese
3 strips bacon

Place the lettuce in the bottom of a large bowl, add the eggs, celery, peppers and onion, cover with the frozen peas. Spread the mayonnaise over the top and sprinkle with sugar. Top with cheese, cover and refrigerate for at least 4 hours. When ready to serve top with cooked bacon.

Cayenne Cinnamon Ribs with Maple Glaze

I changed up the menu plan a little this week, as Randal really didn't want the beetroot risotto, it will be back on next weeks menu plan though! I found this recipe over at Steamy Kitchen and Randal is already asking for me to make them again next week, and he says they are the best ribs I've ever made!



Pork baby back ribs
1/3 cup light brown sugar
1 tbsp garlic powder
1 tbsp paprika
1 tsp cinnamon
1 tsp cayenne
1/2 tsp salt
1/4 cup maple syrup

Preheat oven to 275
Mix together the brown sugar, garlic powder, paprika, cinnamon, cayenne and salt. Place ribs on foil and sprinkle the rub over both sides, cover the ribs with the foil, place on baking sheet and bake for 4 hours. Pull back the foil and pour over the maple syrup, put back in the oven for 5 minutes.