Tuesday, January 27, 2009

It's been a while....

22 days as a matter of fact, since I have last graced the presence of my blog page. Seems like things haven't slowed down much since Christmas. I spend 2 days out of the week teaching and cooking hot lunch at our church school and Darvi's school. Mondays are my recoup from the weekend days, and that leaves Thursday and Friday for cleaning and errands and whatever else may need to be done.

My goal this year (especially as we come to the end of the school year) is to learn to say NO; to learn to prioritize and not get my self into things that make my head spin. So far I have managed.

So today was crazy. After being up at 6:15 and showered and ready. I then started dinner in the crockpot, made three lunches, roused the kids, fed them breakfast, and got them desirable for public. Then off I was to drop Darvi off at school before heading for the church. Our Supervisor is out of town, so he doubled up the mom's to help the kids while he was gone. Needless to say, when "the cat's away, the mice will play." We dismissed at 3 and then I was off to pick up Darvi, to the post office, and then home sweet home.

Waiting for me in that contraption known as a girls best friend was the following recipe. It's definetely a keeper. It was great to get great raves on something so simple (even from the kids) after a recipe (which I won't share) from last week bombed.

Campbell's® Slow-Cooker Chicken & Dumplings

From: Campbell's Kitchen
Prep: 20 minutesCook: 8 hours
Serves: 8
1 1/2 lb. skinless, boneless chicken breasts, cut into 1-inch pieces

2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)
2 cups whole baby carrots
2 stalks celery, sliced (about 1 cup)
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk

Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
*Or on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with spinach salad; baby spinach leaves topped with orange sections, dried cranberries and raspberry-pecan vinaigrette. For dessert serve wedges of mixed berry pie with whipped topping.
Nutrition Information
Using Campbell's® Condensed Cream of Chicken Soup: Calories 348, Total Fat 12g, Saturated Fat 4g, Cholesterol 58mg, Sodium 968mg, Total Carbohydrate 36g, Dietary Fiber 3g, Protein 24g, Vitamin A 90%DV, Vitamin C 11%DV, Calcium 9%DV, Iron 14%DV
Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 317, Total Fat 8g, Saturated Fat 3g, Cholesterol 58mg, Sodium 796mg, Total Carbohydrate 36g, Dietary Fiber 3g, Protein 23g, Vitamin A 91%DV, Vitamin C 11%DV, Calcium 9%DV, Iron 14%DV


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