What’s for dinner: January 14th
Its been a while since I added a new slow cooker/weight watchers friendly meal mainly because I have not been an active cook lately. I made this recipe right before the Christmas holidays but due to unexpected plans each night I never got around to eating it so straight into the freezer it went for a lazy night like this. I rate this one a 3 out of 5 stars. It probably would have been better had I eaten it the night I cooked it instead of refrigerating it, freezing it, and then defrosting it. Still all in all not too bad on a cold night.
Chicken and Dumplings
1 pound uncooked boneless, skinless chicken breasts, cut into 1 inch cubes
1 pound frozen veggies of your choice
1 medium sized onion, diced
2 12oz jars fat-free, low sodium chicken broth, divided
1 1/2 cups low-fat buttermilk biscuit mix
1. Combine chicken, veggies, onion, and chicken broth (reserve 1/2 cup plus 1 Tbsp broth) in slow cooker
2. Cover. Cook on high for 2 hours.
3. Mix biscuit mix with reserved broth until moistened. Drop by Tbsp over hot chicken and veggies.
4. Cover and cook on high for 10 minutes.
5. Uncover. Cook on high 20 minutes more.
Makes 5-6 servings.
Per Serving: 330 cals, 8gms fat, 65mg cholesterol, 600mg sodium, 31gms carbs (5gms fiber, 7gms sugar), 33gms protein.
Now what I did: I put in a 1 pound bag of peas and carrots, 1/2 bag of corn and instead of just one onion I put in a 2/3 cup mix of onions, bell peppers, and celery.
