Week 10

Sunday & Monday

Slowcooker Chicken & Dumplings (see Note 1 below)

Tuesday & Wednesday

Chicken Taco Lettuce Wraps (See Note 2 below)

Thursday

Leftover Chicken Gyros (See Note 3 below)

Friday

OUT

Saturday

Leftovers from Friday

Work Lunches: Taco Casserole (low carb)

Note 1

We used this recipe and won't be making it again... The whole thing was a lot more 'soupy' than it looks in the picture on the website. Instead of white whole wheat flour as the recipe calls for on the website, we used regular all-purpose flour and added an egg as a binder (after reading a bunch of the comments on how the dumplings seemed to disintegrate). Our dumplings didn't fall apart and actually turned out OK, but the whole thing was more work than expected, more soupy than expected, and just pretty... meh. I can think of easier recipes that are more appealing to us.

Note 2

This is a super easy dinner that we cook once and stretch over 2 days. Cut a bunch of boneless, skinless chicken thighs (about 1.5lbs) into bite size pieces and cook in a non-stick skillet over medium, adding in 2 packets of taco seasoning (your choice, we use El Paso's hot and spicy taco seasoning). Once the chicken is cooked through, add a can of drained black beans (usually not the whole thing) and a can of whole kernel corn and cook for about 5 more minutes. Depending on how concentrated the spice is, I'll add about 1/2 cup of water and let it cook until it evaporates.

Serve in butter lettuce leaves and top with sour cream, jalapeno, cheese, etc. if desired. You know, regular taco toppings.

Note 3

We bought some pita bread reheated the leftover cooked chicken (see the note here), and topped them with tzatziki, tomato, and red onion.