Post by snicksfan on Nov 6, 2003 15:27:46 GMT -6
hi, i am new to the board and wanted to share. my cousin sent me this recipe and i have to say it was excellent. Ingredients:
2 teaspoons canola oil (I used olive oil)
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
½ teaspoon salt
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 ½ cups low-sodium chicken broth
1 russet potato, cubed (8 ounces)
¼ cup fresh green beans, trimmed and cut into 1 inch pieces
1 cup frozen peas
1 2/3 cups reduced fat all-purpose baking mix
2/3 cup fat free milk
1 teaspoon chopped fresh sage or ½ teaspoon dried sage ( I used poultry seasoning)
Directions:
1: heat ½ oil in a nonstick Dutch oven over medium heat. Add chicken; cook turning occasionally until browned. (about 6 minutes) Transfer the chicken to a bowl; set aside.
2: add remaining oil to same Dutch oven, then add the onion, carrots, and celery. Cook, stirring occasionally , until the vegetables begin to soften and brown slightly,(about 6 minutes). Add the broth and potato; bring to a boil. Reduce the heat and simmer, covered, until the potato is almost tender, (about 10 minutes). Add green beans and cook until crisp-tender, (about 6 minutes). Stir in browned chicken and the peas; heat through, (about 2 minutes).
3: Meanwhile, to prepare the dumplings, combine the baking mix, milk, and sage in a bowl until a soft dough forms.
4: drop the dough, by rounded tablespoons, onto the simmering stew, making a total of 6 dumplings. Simmer, uncovered, 10 minutes. Then cover and simmer until the dumplings have doubled in size and are cooked through ( about 10 minutes longer).
6 servings ( 1 cup stew and 1 dumpling) 337 cal; 9g fat; 2g sat fat; 40 mg chol.; 682mg sodium;
39g carb; 4g fiber; 22 g protein; 104 mg calcium: POINTS 7
hope you enjoy!
evelyn
2 teaspoons canola oil (I used olive oil)
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
½ teaspoon salt
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 ½ cups low-sodium chicken broth
1 russet potato, cubed (8 ounces)
¼ cup fresh green beans, trimmed and cut into 1 inch pieces
1 cup frozen peas
1 2/3 cups reduced fat all-purpose baking mix
2/3 cup fat free milk
1 teaspoon chopped fresh sage or ½ teaspoon dried sage ( I used poultry seasoning)
Directions:
1: heat ½ oil in a nonstick Dutch oven over medium heat. Add chicken; cook turning occasionally until browned. (about 6 minutes) Transfer the chicken to a bowl; set aside.
2: add remaining oil to same Dutch oven, then add the onion, carrots, and celery. Cook, stirring occasionally , until the vegetables begin to soften and brown slightly,(about 6 minutes). Add the broth and potato; bring to a boil. Reduce the heat and simmer, covered, until the potato is almost tender, (about 10 minutes). Add green beans and cook until crisp-tender, (about 6 minutes). Stir in browned chicken and the peas; heat through, (about 2 minutes).
3: Meanwhile, to prepare the dumplings, combine the baking mix, milk, and sage in a bowl until a soft dough forms.
4: drop the dough, by rounded tablespoons, onto the simmering stew, making a total of 6 dumplings. Simmer, uncovered, 10 minutes. Then cover and simmer until the dumplings have doubled in size and are cooked through ( about 10 minutes longer).
6 servings ( 1 cup stew and 1 dumpling) 337 cal; 9g fat; 2g sat fat; 40 mg chol.; 682mg sodium;
39g carb; 4g fiber; 22 g protein; 104 mg calcium: POINTS 7
hope you enjoy!
evelyn