Easy Chicken and Dumplings
3 celery ribs, chopped
3 large carrots, sliced
1 large onions, diced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth (or 6 cups)
3 cups cubed cooked chicken breast
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
1-2/3 cups reduced-fat biscuit/baking mix
2/3 cup 1% milk
In a Dutch oven coated with cooking spray, saute onions, celery and carrots
for 5 minutes. Stir in the broth, chicken, poultry seasoning and pepper. Bring to a boil; reduce heat to a gentle simmer.
For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while simmering). Yield: 6 servings, 7 PP per serving.
I also got several butternut squashes from a friend's garden that I needed to do something with so I decided to bake a couple to eat mashed like potatoes and diced up the rest to freeze for later use. Here's how I did it.
First, I cut the top off two squash, sliced in half and baked in oven at 400 degrees for about 1 hour.
This is what it looked like when it came out of the oven.
Then, I scooped out the flesh, added about 1 tablespoon I can't believe it's not butter, salt and pepper and stirred until combined.
I also diced 4 more squash, placed on cookie sheet and placed in the freezer. When they are completely frozen I will put them in large freezer ziploc storage bag. You should see my hands, they are orange, but it will be so worth it!
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