Meal Plan for October 22-28

Another week gone by. My how October is flying by. Before we know it, it will be Christmas! I’m not ready. Are you?

I mentioned last week my little granddaughter was to have surgery on Tuesday. She cam through with flying colors and as bounced back to her normal self. I have nothing but praise for the Children’s Hospital of The Kings Daughters. They were wonderful.

I’m adding my link again for the Top 25 Home Management Moms contest though I have kind of given up making it into it this year. Currently I’m way down at #31. If you feel like voting (even if you did it before) please vote for The Frazzled Homemaker at

You will notice on my menu below that for Friday, Saturday and Sunday, I have “I will be out of town” on there instead of a meal. That’s because my son and I are driving up to the mountains of Virginia to visit my sister. I can’t wait to see the beautiful Fall colors in the mountains. Here next to the ocean, they aren’t really doing anything yet and they never do get very pretty. This will be my 9th and I’m pretty sure final trip of the year, thus ending My Year Of Travel.

Meat Loaf with Gravy
Mashed Potatoes
Green Beans
Spaghetti with Garlic Bread
Garden Salad
Chicken and Dumplings
Garden Salad
No Peek Casserole over Mashed Potatoes
Brussels Sprouts
I’ll be out of town
Grilled Steak
I’ll be out of town
I’ll be out of town

I’m giving you my recipe for Chicken and Dumplings.

Chicken and Dumplings
*NOTE: This can be made in the crockpot, or if rushed for time, I make it on the stove top and use  canned chicken or frozen cooked and shredded chicken. Also, I’m kind of weird about my chicken. I only like chicken breasts and that’s all I use in my cooking. My local grocery stores have a sale on this at least once a month for $1.99 a pound, and sometimes as low as $1.79 a pound. When it goes on sale, I stock up and freeze it. I will also cook up a few packs when I get home from the grocery store in the crock pot. I freeze the broth for cooking and shred the chicken (my standing electric mixer works well for this with the hook beater blade) and freeze in sandwich bags and store in gallon plastic bag in the freezer. Then I just pull out a bag or too when needed for a quick meal.

This recipe is assuming you are doing the stove top version. If you do the crockpot version, just use raw chicken (your choice of cut) and shred before adding the dumplings (biscuit pieces). Adjust the seasonings for your own preference.

2 cups shredded, cooked chicken
2 cans cream of chicken soup
1 can cream of mushroom, or cream of celery soup
3 cups water  ( 3 c. of chicken broth I have frozen in advance and don’t use the bouillon cubes)
3 chicken bouillon cubes
1 can biscuits
1/2 t.  poultry seasoning
1/4 t. white pepper
1/2 t of garlic powder
1 t. dried onion
1 t. dried celery flakes or 3/4 t. celery salt

Bring water and bouillon to a boil. Add soups and stir to mix. The liquid will be watery but that’s okay. Add chicken and seasonings. Cut biscuits into small, bit size pieces and drop into pot. Let them cook until they get bigger and are not so doughy looking. The excess liquid will be absorbed by the biscuit pieces and the liquid left will thicken up.

Have a great week!

I’m also linking to ON THE MENU MONDAY   and Healthy Branscoms:Menu Monday.








4 thoughts on “Meal Plan for October 22-28

  1. Visiting from Menu Plan Monday (Yes, on a Tuesday!). I’m so glad your granddaughter’s surgery went well! Your menu looks delicious and I hope you enjoy your time in the mountains!

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