Post by chief_cook2 on Jan 3, 2003 21:26:08 GMT -6
4 boneless, skinless chicken breasts (1 pound)
1 T olive oil
1 3/4 c water
1 c skim milk
1 pkg reduced sodium chicken gravy mix (1 oz)
3/4 t dried marjoram
1/2 t salt
1 pkg frozen broccoli, cauliflower and carrot mix (15 oz)
Dumplings:
1 2/3 c baking mix
1/2 c skim milk
Remove excess fat from chicken and cut into 1-inch pieces. Heat
oil in large soup pot. Cook chicken 5-7 minutes or until
browned, stirring frequently. Add water, milk, gravy mix,
marjoram, salt and frozen vegetables to the pot and mix well.
Heat mixture to boiling, then reduce heat just below boiling.
Mix dumpling ingredients together with fork until completely
moistened and soft dough forms. Drop by small spoonfuls onto the
top of the boiling chicken mixture and cook uncovered for 10
minutes. Makes 4 servings.
Nutritional information: 451 calories, 12 g fat (1 saturated),
35 g protein, 48 g carbohydrates, 67 mg cholesterol, 898 mg
sodium, 5 g fiber.
1 T olive oil
1 3/4 c water
1 c skim milk
1 pkg reduced sodium chicken gravy mix (1 oz)
3/4 t dried marjoram
1/2 t salt
1 pkg frozen broccoli, cauliflower and carrot mix (15 oz)
Dumplings:
1 2/3 c baking mix
1/2 c skim milk
Remove excess fat from chicken and cut into 1-inch pieces. Heat
oil in large soup pot. Cook chicken 5-7 minutes or until
browned, stirring frequently. Add water, milk, gravy mix,
marjoram, salt and frozen vegetables to the pot and mix well.
Heat mixture to boiling, then reduce heat just below boiling.
Mix dumpling ingredients together with fork until completely
moistened and soft dough forms. Drop by small spoonfuls onto the
top of the boiling chicken mixture and cook uncovered for 10
minutes. Makes 4 servings.
Nutritional information: 451 calories, 12 g fat (1 saturated),
35 g protein, 48 g carbohydrates, 67 mg cholesterol, 898 mg
sodium, 5 g fiber.