I don't have much to talk about tonight...
Today is the day that we adopted Daisy...I can't believe she is four already she sure is getting old!
Also, today is our friend Patrick's Birthday! So HAPPY BIRTHDAY PATRICK!
Birthday week continues tomorrow with David's Birthday. He is going to be old!
Ash, here is the recipe for the Chicken Stew with Dumplings:
1 lb skinless boneless chicken thighs, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 onion, chopped
1 tablespoon all-purpose flour
2 cups reduced-sodium chicken broth
1 large Yukon Gold potato, diced
1 cup frozen peas and carrots
3/4 cup all purpose flour
1 1/2 teaspons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
2 teaspoons melted butter
2 tablespoons chopped fresh parsley
To make the stew, cut the chicken into 1-inch pieces. Spray a nonstick pot with nonstick spray and place over medium high-heat. Add the chicken; sprinkle with the salt and pepper and cook, turning occasionally, until browned, about 6 minutes. Add the onion; cook, stirring frequently, until softened, 4 minutes. Add the flour and cook, stirring constantly, until lightly browned, 1 minute. Stir in the broth and potato; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the potatoes are tender, about 15 minutes. Stir in the peas and carrots; return to a boil. Reduce the heat and simmer 2 minutes.
Meanwhile, to make the dumplings, combine the flour, baking powder, and salt in a medium bowl. Add the milk, butter, and parsley; stir until a soft dough forms.
Drop the dough, by rounded tablespoonfuls, onto the simmering stew, making 8 dumplings. Cover the Dutch oven and simmer about 8 minutes. Uncover and simmer until the dumplings have doubled in size and are cooked through, about 3 minutes longer.
Here's the nutrition info:
Per Serving (scant 1 cup stew with 2 dumplings): 414 cal, 12 g fat, 4 g sat fat, 0 g trans fat, 76 mg Chol, 1136 mg sod, 42 g Carb, 4 g fib, 33 g Prot, 202 mg Calc. Points value: 8