Tonights Dinner: Chicken and Dumplins

I didnt follow a recipe so instructions may seem a little vague :) Place any questions in the comments section :)

What you'll need;
1 hen (I was lazy today and just used chicken breasts).
Bisquick, for the dumplins
Milk, for the dumplins
Broth
Water
Salt
Pepper
Garlic

Rince chicken
Boil chicken in 1/2 part water 1/2 part broth and add lots of salt, pepper, garlic for about 20 minutes (do not over cook).
Once chicken is cooked, pull it out of the pot (keep all broth) and shred chicken.
Make dumplin dough (follow instructions on Bisquick box)
Place shredded chicken back in broth, and reduce heat to medium.
Drop small spoons of the dough in with the chicken.

Note: Dumplins expand when added to the water so keep it to small spoons of dough.

I have never froze left over chicken and dumplins before, but did try that tonight and will make an update after I see how the left overs hold up. Make sure to put enough broth in each serving to cover the chicken and dumplins, then cover and freeze.

Heated up left overs and the chicken and dumplins held up nicely. Pop an individual serving in the microwave (do not uncover) until thawed and hot, about eight minutes and stir half way through.

Tonights Dinner: Slow-Cooker Black Bean Chili

I have a small 3 qrt crock pot so don't worry; it will all fit :)

What you'll need;
1 lb Pork Tenderloin, cut into 1-inch chuncks

16oz jar thick AND chuncky salsa (I used La Victoria Thick'n Chuncky Verde)

3 15 oz cans black beans, rince and drained

1/2 cup chicken broth (I used an Organic broth)

1 medium red bell pepper, chopped

1 medium onion, chopped

1 tsp chili powder

1 and 1/2 tsp dried oregano
1/4 cup sour cream

1.) Combine all ingredients except sour cream in slow cooker

2.) Cover and cook on low 6-8 hours

3.) Garnish individual servings with sour cream

Note: This dish can be frozen after cooking (I freez left overs in idividual servings sizes to reheat and eat when desired.) This dish is also good served over rice. Do NOT open the lid just let it cook. I just put the ingredients in the crock pot (meat on the bottom) and did not stir it or anything - just cover as is and cook.

6.5 hours later I opened the lid to give everything a stir and immidiately serve. The first stir made the pork feather apart and the more I stirred and served the more it fell apart. This dish created the perfect atmosphere for the tenderest pork you might ever see. I am simply in heaven righ now. What a tasty treat for my tastebuds - YUM!