Chicken n Dumplins

This recipe was on written on white paper and taped to the wall on Thursday at our last Weight Watchers meeting.

Serving size is 2 dumplings in 1 cup of Chicken Stew

Dumplings
POINTS® value | 2
Servings | 4

Side Dishes |

Ingredients

3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 cup fat-free skim milk
1/2 tsp table salt
2 tsp Salted Stick Butter
2 Tbsp parsley

Instructions

Combine flour, baking powder & salt. Add milk, butter & parsley. Stir until a soft dough forms. Drop dough by rounded tablespoons into simmering Chicken Stew (see recipe). Cook 8 minutes covered. Uncover and cook an additional 3 minutes. Serving size is 2 dumplings in 1 cup of Chicken Stew.

Chicken Stew
POINTS® value per serving | 5
Servings | 4

Main Meals |

Ingredients

1 pound boneless, skinless chicken thigh(s)
1/2 tsp table salt
1/4 tsp black pepper
1 medium onion(s)
1 Tbsp all-purpose flour
2 cup fat-free chicken broth
10 oz Yukon Gold potato (es)
1 cup frozen peas and carrots
1 tsp dried tarragon

Instructions

Cut chicken into 1″ chunks. Chop the onion and potatoes.Spray Dutch oven with Pam. Brown chicken over medium-high heat for about 6 minutes. Sprinkle with salt and pepper. Add onion and cook for 4 more minutes. Add flour, cook 1 minute. Stir in broth & potatoes and bring to a boil. Simmer covered for 15 minutes. Stir in peas & carrots & tarragon. Return to boil. Simmer 2 more minutes and then add Dumplings (see recipe).

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