Low Fat Chicken and Dumpings
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 319.2
- Total Fat: 11.3 g
- Cholesterol: 24.6 mg
- Sodium: 857.3 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 3.5 g
- Protein: 15.9 g
View full nutritional breakdown of Low Fat Chicken and Dumpings calories by ingredient
Introduction
from extreme makeover: weight loss edition from extreme makeover: weight loss editionNumber of Servings: 2
Ingredients
-
1 tsp olive oil
1 Chicken breast poached and Shredded or Chopped
1 onion chopped
1 stalk celery chopped
1/2 cup carrots chopped
1/2 cup frozen peas
1 tsp fresh thyme
1 Tblsp margarine
1 Tblsp flour
3/4 cup chicken broth
1/2 cup fat free half and half
1/2 cup bisquick mix
1/4 cup non-fat milk
Directions
1. Place chicken breast halves in saute pan and cover with water. Place over medium heat, uncovered, and cook for 10-12 minutes until chicken is poached and cooked through. Remove from water and set aside to cool.
2. Heat olive oil in large pot over medium heat. Add onion, celery and carrots, saute for 4-5 minutes until carrots are just tender.
3. Remove from heat and add frozen peas, salt and pepper, parsley and thyme. 4. Cut cooled chicken breast into bite-sized pieces and add to vegetable mixture. Set aside.
5. In small saucepan, heat margarine until melted, add flour and stir well forming a paste. Add chicken broth and fat free half-and-half. Continue whisking over medium heat until just starting to thicken. Add to chicken-vegetable mixture and return to low heat and simmer for 2-3 minutes.
6. In small bowl combine Bisquick mix with milk with fork until just mixed. Drop rounded tablespoons of dough on top of chicken-vegetable mixture and cover and continue to simmer for another 7-8 minutes, just until dumpling is done.
7. Serve in bowls, garnish with a sprinkling of fresh parsley.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user EGRAMMER8.
2. Heat olive oil in large pot over medium heat. Add onion, celery and carrots, saute for 4-5 minutes until carrots are just tender.
3. Remove from heat and add frozen peas, salt and pepper, parsley and thyme. 4. Cut cooled chicken breast into bite-sized pieces and add to vegetable mixture. Set aside.
5. In small saucepan, heat margarine until melted, add flour and stir well forming a paste. Add chicken broth and fat free half-and-half. Continue whisking over medium heat until just starting to thicken. Add to chicken-vegetable mixture and return to low heat and simmer for 2-3 minutes.
6. In small bowl combine Bisquick mix with milk with fork until just mixed. Drop rounded tablespoons of dough on top of chicken-vegetable mixture and cover and continue to simmer for another 7-8 minutes, just until dumpling is done.
7. Serve in bowls, garnish with a sprinkling of fresh parsley.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user EGRAMMER8.