Chicken and Dumplings
Okay- so I was a bit leery when I first made this. I mean, can it really taste good being classified as clean eating?!! Well, I decided to make it for dinner one night for my family. OH. MY. GOSH!!! Seriously, they ATE IT UP! Loved every single bite of it. And the best part was that there was enough for leftovers and I froze it for another night. Two dinners in one. YES PLEASE!
So, on these cold days I encourage you to try this and I hope that you are as pleasantly surprised and satisfied as myself and my family!! Give it a go!! It’s delicious!
Clean Eating Chicken And Dumplings
(Makes approximately 5 quarts)
6 cups low-sodium chicken broth (no sugar/dextrose added)
1 tablespoon marjoram
1 tablespoon garlic powder
4 boneless, skinless chicken breasts – cut into small chunks
2 tablespoons olive oil
1 large onion – peeled and diced
4 large carrots, peeled and sliced
4 stalks celery, cleaned and sliced
2 1/4 cups whole wheat flour
1 tablespoon baking soda
1/2 teaspoon salt
3 1/2 tablespoons olive oil
1 cup milk (any milk you typically use is fine. I currently use unsweetened almond milk.)
Pour the broth into your crock pot (or into a large soup pot if cooking on a stove top).
Add the marjoram and garlic powder to the broth and turn the crock pot to high (stove top, bring to a slow boil)
In a pan, combine the olive oil, onion, carrots and celery. Saute until the onions are translucent.
Add the veggies and cut up chicken to the crock pot (or soup pot).
In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.
Pour in the oil and milk and mix with a wooden spoon.
(Be sure the broth is hot before adding the dumplings to the pot) Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)
Boil until the dumplings and chicken are cooked.
Slow Cooker Directions:
Cook this on high for about 3-1/2 hours. But if you need to cook it longer because you are leaving for the day (or cooking overnight), turn the slow cooker to low and cook until the dumplings and chicken are cooked through. (My guess is about 6 hours). It’s important to know how your slow cooker cooks here. Every slow cooker is slightly different.
Also, the dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” cover. Just break them up with a wooden spoon and stir them into the stew to finish cooking. Simply break one open to be sure it’s cooked all the way through.
2 tsp sugar
1 1/2 tsp ground cumin
1 1/2 tsp sweet paprika
1 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp ground allspice (optional)
1/2 tsp salt
Preheat the oven to 425 degrees.
Drain and wash the chickpeas. Place the clean chickpeas on a layer of paper towels and gently rub the tops of them with another paper towels. Some of the skins will peel away.
You want to get the chickpeas as dry as possible.
While the chickpeas are air drying further, make the spice mix. Pour all of the spices into a bowl and mix well.
Place the clean and dry chickpeas in a bowl and toss them with the olive oil. Once coated with oil, sprinkle on the spice mix to taste.
Place the seasoned chickpeas on a lined cookie sheet and put the sheet in the oven for 40-60 minutes. Mix them around about half way through.
Carefully watch the chickpeas at the end as they can quickly burn. Once done, the chickpeas will be browned and crunchy. As the chickpeas cool they will become even crunchier…almost like a cornet.
NO BAKE COOKIES— The healthy way!!
*Feel free to add additional applesauce if the mixture is too dry to adhere to itself.
Roll the “dough” between your hands into ping pong sized “balls” place each on a cookie sheet lined with parchment paper.
Freeze ‘em for a few hours and viola! Low cal, nutrient dense nuggets of deliciousness!