Helping Baby Boomers get fit … get well … and live longer!

Cut your cooking time this week by preparing soups, stews or casseroles on Monday. They reheat well and can be enjoyed all week!

Here is a recipe you can try that takes about 30 minutes to prepare and renders 4 servings:

Chicken and Dumplings


* 1 1/2 pounds chicken breast tenders
* 1 tablespoon olive oil, 1 turn of the pan
* 2 tablespoons butter
* 2 medium carrots, peeled and diced or thinly sliced
* 1 medium onion, chopped
* 3 ribs celery, diced
* 1 bay leaf, fresh or dried
* Salt and freshly ground black pepper
* McCormick Lemon Pepper
* 1 teaspoon poultry seasoning
* 2 tablespoons flour
* 1 quart chicken broth or stock, canned or paper container
* 1 can of biscuits (10 per can)
* 1 cup frozen green peas


Dice tenders into bite size pieces and set aside. Wash hands.

Place a large pot on stove over medium high heat. Add oil, butter, vegetables (do not add frozen peas) and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper, poultry seasoning, and Lemon Pepper Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Open can of biscuits and pinch off bite-size pieces and drop into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 10 to 15 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit.   Stir peas into the pan.  Remove chicken and dumplings from heat and serve in shallow bowls.
Enjoy this delicious comfort food!.

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