Ingredients
- Cooking spray
- 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
- 3/4 cup (1/4-inch) diagonally cut celery
- 1/2 cup (1/4-inch) diagonally cut carrot
- 1/2 cup chopped onion
- 1/8 teaspoon dried thyme
- 3 parsley sprigs
- 1 bay leaf
- 3 cups fat-free, less-sodium chicken broth
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup 1% low-fat milk
Preparation
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.
Amazing!!! SUPER good! The dumplings cook IN the broth so you don't need to dip bread in the broth because its already in there. It was really cool when I dropped the dough in the broth because of the baking power the dough actually rises as it cooks! And the middle of these little dough balls, once fully cooked, aren't all soggy in the middle just really good! I also doubled the amount of chicken in the recipe...I mean I do have a MAN for a husband and I'm pretty sure he would frown upon a soup based dinner with only 4 oz of chicken.
Heath also doesn't like soup for dinner. I don't know what it is but he just doesn't so I made something extra for him just in case soup wasn't gonna cut. Bruschetta! I love bruschetta and this stuff I made was sooo good and I didn't use a whole lot of olive oil so in my opinion that means it wasn't that bad for you!
Ingredients
- 4 Roma Tomatoes
- 2 tsp olive oil
- 1 tsp jarred minced garlic
- 1 tbsp fresh basil, finely chopped
- 1 tbsp fresh parsley, finely chopped
- A good squirt of bottled lemon juice
- Pinch of kosher salt
- Fresh ground black pepper
- Roasted Garlic Bread (La Brea Bakery)
Preheat over to 375 F
Chop and seed tomatoes. Mix all ingredients minus the bread in a bowl and set aside. Line a baking sheet with aluminum foil. Slice the bread into 4 half inch thick slices and place on the foil. Toast the bread in the oven for 5 minutes or until the undersides has a nice golden brown toast to it. Spread the tomato mixture over the toast. Eat. Enjoy!
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