Sweet potato dumplings!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Chicken breast, small yellow onion, carrots, celery, cauliflower, broccoli, 1 1/4 cup whole wheat flour, sweat potato, 2 tsp baking soda, 1 1/2 cup milk, 1 tbl white vinegar, 1 can veggie broth, salt, pepper, thyme
I started by preheating the oven to 400 degrees F. Next, I cut two large chicken breasts into chunks, and boiled them until they were white all the way through.
Meanwhile, I chopped the veggies! One small yellow onion, plus carrots, celery, cauliflower, and broccoli. I wasn’t being shy with my veggies. I was nearing 6 whole cups!
I sauted the onions for a few minutes before adding the rest of the veggies.
While the veggies were cookin’ , I microwaved a sweet potato, peeled the skin and mashed it.
I combined the flour, sweet potato, 2 tsp baking soda, 1-1/2 cup milk, and 1 TBL white vinegar to make the dumpling mixture. Be sure not to over mix the batter!
Once the batter was ready and the veggies were cooked, I added in the cooked, shredded chicken breast.
Next, I topped the veggies with 1/4 cup of flour and 2 cups (1 can) of veggie broth to make a gravy.
I poured all of the mixture into a large baking dish…
…and dropped spoonfuls of batter on top of the chicken and veggie mixture.
I popped it into the oven for 30 minutes, and BAM! A delicious, healthy dinner for six.
I love how the dumplings seep into the veggie mixture when cooking. It makes it taste like a healthy version of pot pie!
Number of Servings: 6
Recipe submitted by SparkPeople user GECONOMOU.
Meanwhile, I chopped the veggies! One small yellow onion, plus carrots, celery, cauliflower, and broccoli. I wasn’t being shy with my veggies. I was nearing 6 whole cups!
I sauted the onions for a few minutes before adding the rest of the veggies.
While the veggies were cookin’ , I microwaved a sweet potato, peeled the skin and mashed it.
I combined the flour, sweet potato, 2 tsp baking soda, 1-1/2 cup milk, and 1 TBL white vinegar to make the dumpling mixture. Be sure not to over mix the batter!
Once the batter was ready and the veggies were cooked, I added in the cooked, shredded chicken breast.
Next, I topped the veggies with 1/4 cup of flour and 2 cups (1 can) of veggie broth to make a gravy.
I poured all of the mixture into a large baking dish…
…and dropped spoonfuls of batter on top of the chicken and veggie mixture.
I popped it into the oven for 30 minutes, and BAM! A delicious, healthy dinner for six.
I love how the dumplings seep into the veggie mixture when cooking. It makes it taste like a healthy version of pot pie!
Number of Servings: 6
Recipe submitted by SparkPeople user GECONOMOU.
Nutritional Info Amount Per Serving
- Calories: 229.8
- Total Fat: 2.1 g
- Cholesterol: 14.7 mg
- Sodium: 711.2 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 3.9 g
- Protein: 13.0 g
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