Easy Chicken and Dumplings

ingredients 1 1/2 cups fat-free half and half 1 cup froze peas and carrots A whole chicken simmered on low until done; place chicken in Fridge until next day and debone it saving the chicken broth. 1 1/2 Cups of Homemade white sauce 1 Pound of sauteed mushrooms 1 Cup of chicken broth Grandma's Homemade dumplings 1/3 cup fat-free half and half Paprika, if desired directions 1. In 8-quart saucepan, heat 1-1/2 cups fat-free half and the half, add the chicken broth, the frozen peas and carrots, chicken and white sauce.

2. Make Grandma's Homemade dumplings. INGREDIENTS Nutrition SERVINGS 6-8 YIELD 1 big pot UNITS US 2 cups flour 1 teaspoon baking powder, scant 1 tablespoon Crisco 1 teaspoon Crisco 1 pinches salt 1 pinches pepper 3⁄4 cup water DIRECTIONS Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball. Roll out the dumpling dough on a floured surface thin and cut into bite size pieces. Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone). Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them! . Sprinkle with paprika. 3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. I often make the white sauce ahead and freeze it.

Homemade white sauce 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup Fat-free half and half 5 m Cook 10 m Ready In 15 m In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour is well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency. Ingredients

Sauteed mushrooms One can use all kinds of mushrooms I think everyone has a favorite mushroom. I often use dried ones from the oriental stores. They store well and only have to be soaked in water to reconstitute them. 1/8 cup vegetable oil 1 teaspoon chopped garlic 1 cup sliced white onion 1 cup sliced button mushrooms 1 cup sliced shiitake mushrooms 1 cup cleaned and sliced portobello mushrooms 1 tablespoon butter 1 tablespoon chopped thyme leaves Salt and freshly ground black pepper Directions Heat a large skillet to high heat and add the oil. Wait 1 or 2 minutes for it to come up to the smoking point. Add the onion and garlic and toss furiously so that the garlic doesn't burn. When the onions become translucent add the mushrooms and toss until all mushrooms are golden brown and caramelized. Remove from the heat. Add butter and thyme and season with salt and pepper, to taste. Serve immediately. Cook's Note: Never run mushrooms directly under water; they will absorb water like a sponge, and your saute will be far too soggy. Instead, using a slightly damp paper towel, wipe mushrooms down. Alternatively, use pastry brush and dust the dirt from the mushrooms. Per Serving: cal. (kcal) 290, Fat, total (g) 9, chol. (mg) 35, sat. fat (g) 2, carb. (g) 35, fiber (g) 1, sugar (g) 11, pro. (g) 18, vit. A (IU) 3401, vit. C (mg) 1, sodium (mg) 950, calcium (mg) 303, iron (mg) 2, Milk () 1, Starch () 1, Other Carb () 1, Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie Fill out the form below and join our site, then get 20% off on everything on the site, get invited to all the members-only sales

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