Slow Cooker Chicken & Dumplings
Serves 4 (plus soup base for Wednesday)

3 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
1 (10.75 oz.) can condensed cream of chicken soup
2 (16 oz.) bags frozen mixed vegetables, thawed
1 onion, finely chopped
1 tsp. celery seeds
1 (1 oz.) envelope dry onion soup mix
1 (8 oz.) can buttermilk biscuits

1. Add ingredients except biscuits to slow cooker insert. Stir well. If desired, season with salt and pepper. Cover and cook on low for 8 hours.
2. Increase slow cooker temperature to high. Cut biscuits in half. Stir chicken mixture well. Using biscuit halves, make a layer of “dumplings” on top of the stew. Cover and cook on high 25 to 35 minutes, until dumplings are cooked through in the center.
3. To serve, place dumplings in each of 4 shallow bowls. Stir the chicken and transfer half of the mixture to a food storage container for Wednesday’s dinner. Spoon remaining chicken over dumplings.

Gemelli Pasta with Arugula & Bacon

1. Cook gemelli according to package instructions, drain, and return to pot
2. Add olive oil to a large skillet over medium heat. When hot, add bacon. Cook and stir until crispy. Add garlic and stir until fragrant, about 30 seconds. Add tomatoes and simmer mixture for 5 minutes. Slowly add arugula, stirring until wilted. Season with salt and pepper.
3. Pour sauce over gemelli, toss well, and serve.

Chicken Noodle Soup

1. Cook egg noodles according to package instructions.
2. Add chicken broth and leftover chicken mixture to a large pot over medium heat. Stir well and bring to a simmer. Add cooked egg noodles. Mix well. Season with salt and pepper. If using, stir in parsley.
3. Ladle soup into 4 bowls and serve.

1. Prepare fish sticks according to package instructions.
2. Whisk together sour cream and chili powder in a small bowl. Set aside.
3. When fish sticks are done, wrap tortillas in paper towels and microwave 30 to 45 seconds until heated through.
4. Serve all of the ingredients family-style. Each taco should be made with a tortilla, fish sticks, seasoned sour cream, vegetables and a squeeze of fresh lime.

Cajun Shrimp & Potatoes

1. Add oil to a 12-inch frying pan over medium heat. When hot, add onion, celery and Cajun seasoning. Cook and stir until onion begins to soften, about 5 minutes. Add potatoes, shrimp and scallions. Stir to mix well. Cover and cook until potatoes are heated through and shrimp are cooked, 7 to 10 minutes. Stir occasionally.
2. If desired, season with salt, black pepper and Tabasco. Garnish with bacon bits and serve.