Posts Tagged ‘carrots’
Chicken Pot Pie
Ingredients
- 1.5 cups low sodium chicken broth
- 1/2 cup fat free half & half
- 2 tablespoons all purpose flour
- 1 tablespoon dijon mustard
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 3 medium onions chopped
- 3 cloves minced garlic
- 1/4 teaspoon dried thyme
- 2 cups frozen vegetables (corn, carrots, peas, etc.)
- 1.5 cups cooked chicken breast
- 1 package (6 oz) refrigerated buttermilk biscuits
Instructions
- Preheat oven to 425
- Spray 3 quart dish with cooking spray
- Combine broth, half and half, flour, mustard and pepper until well blended and set aside
- Melt the butter in a large skillet over medium high heat
- Add onion and allow to carmelize
- Add garlic and thyme and cook for a minute
- Add mixed vegetables and cook until heated through
- Add broth-half and half mixture and bring to boil
- Allow to thicken slightly
- Pour into baking dish
- Arrange biscuits on top
- Bake 10-15 minutes until biscuits are golden brown
Cooking time (duration): 35
Number of servings (yield): 4
Culinary tradition: USA (Traditional)
Microformatting by hRecipe.
Herbed Chicken & Dumplings
Ingredients:
- 8 ounces skinless boneless chicken thighs, cut into bite sized pieces
- 3/4 cup (1/4 inch) diagonally cut celery
- 1/2 cup (1/4 inch) diagonally cut carrot
- 1/2 cup chopped onion
- 1/8 teaspoon dried thyme
- 3 parsley sprigs
- 1 bay leaf
- 3 cups chicken broth
- 2 1/4 ounces all purpose flour (~1/2 cup)
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon baking powder
- 1/4 cup 1% low fat milk
Directions:
- Heat a large saucepan over medium high heat. Coat pan with cooking spray.
- Add chicken to pan and cook 4 minutes, browning on all sides. Remove chicken and keep warm.
- Add celery, carrots, onion, thyme, parsley sprigs, and bay leaf to the pan & saute 5 minutes or until onion is tender.
- Return chicken to pan and cook 1 minute.
- Add broth to pan and bring to boil.
- Cover, reduce heat and simmer for 30 minutes.
- Combine flour, chopped parsley, baking powder, and salt.
- Add milk, stirring until just moist.
- Spoon heaping teaspoons into broth.
- Cover and simmer 10 minutes or until dumplings are done.
- Discard parsley sprigs and bay leaf.
Note: The dumplings are not the best but the chicken and broth mixture are very good.
- Servings: 2 (2 cups each)
- Calories: 285
- Fat: 5g
- Fiber: 3g
- WW Points: 5
Chinese Long Life Noodles
This is from one of A’s co-workers. Very tasty, though it is was provided without proportions. This is how we made is.
Ingredients:
- 2lb boneless skinless chicken thighs
- 4 cups low sodium chicken broth
- 8 whole peppercorns
- 1 bay leaf
- 1/2 cup low sodium soy sauce
- 2 cloves minced garlic
- 1 onion, chopped
- 1lb green beans, cut into bite sized pieces
- 3 carrots, cut into bite sized pieces
- 1 broccoli stalk, cut into bite sized pieces
- 1 cup sliced Chinese cabbage
- one package rice noodles
Directions:
- Boil chicken thighs in broth with peppercorns, bay leaf and soy sauce until cooked.
- Remove chicken thighs from broth and cut into bite sized pieces. Reserve broth. Set aside chicken.
- Stir fry garlic & onions until thoroughly cooked.
- Add chicken and cook to allow flavors to mingle.
- Boil vegetables in broth until cooked but still firm. Remove from liquid.
- Soak noodles in boiling water until soft enough to cut. Add to broth and cook.
- When noodles are cooked, combine with vegetables & chicken.