So, I don't think it's a secret that I am
[not so] mildly obsessed with Lisa Lillien, aka Hungry Girl. She is super positive, very inspirational, and at the end of the day, she's normal. There are plenty of advocates for healthy eating out there, that don't realize that the reality is that you may end up going to town on a piece of decadent, ooey gooey chocolate lava cake, or you may chow down on a heaping helping of your Italian grandmother's lasagna. That is just life.
And that is what I love about HG- especially that her purpose in life is to create healthy alternatives to any meal that would make you feel guilty about eating. No really, she literally has a lightened up version of virtually anything and everything your hungry little heart could desire. Through her daily email, I have started collecting her recipes. (note: if you're not signed up to receive these emails, get on that list).
This recipe is one that I came across a little while back, and have been meaning to make. I realized that I haven't blogged (or cooked..) in a while, and so I needed to go into the archives of my recipe box to choose something to post tonight. And while there are plenty of Miss Coleen specialties I could share, there's plenty of time for that. That, and I actually have chicken breasts in the fridge that I have been avoiding. I buy chicken breasts with only the best intentions, but then really have zero desire to make them, let alone eat them. I am thinking a quick trip to Stop & Shop tomorrow night after work, could make those pesky birds into a delightful and guilt-free dinner for me and tt.
I'll keep you posted on how it turns out, but in the meantime, enjoy!
The Recipecourtesy of: Hungry Girl
Ingredients:For the Stew...
3 large stalks celery, chopped
3 medium carrots, peeled and chopped
1 large onion, chopped
1 tsp. chopped garlic
Two 14-oz. cans (about 3 1/2 cups) fat-free chicken broth
12 oz. raw boneless skinless lean chicken breasts
3 cups sliced mushrooms
1/2 tsp. dried thyme
1/4 tsp. black pepper
1 dried bay leaf
One 10.75-oz. can 98% fat-free cream of chicken condensed soup
2 cups frozen peas
For the Dumplings...
1 1/2 cups Bisquick Heart Smart baking mix
2/3 cup fat-free milk
1/8 tsp. each salt and black pepper
- To make the stew, cook celery, carrots, onion, and garlic over medium-high heat in a large pot until veggies have slightly softened, 6 - 8 minutes.
- Add chicken broth, chicken, mushrooms, thyme, and pepper. Add bay leaf and 2 cups of water. Stir well. Cover pot and bring to a boil. Reduce heat to low, and let simmer until chicken is cooked through, about 25 minutes. Remove chicken and transfer to a large bowl. Re-cover the pot, and continue to simmer.
- Once the chicken is cool enough to handle, shred it. (this can be done easily with two forks -- one to hold in place and the other to scrape across the meat). Put shredded chicken back in the pot, and add condensed soup and frozen peas. Stir thoroughly and raise heat to medium low; return stew to a simmer.
- Meanwhile, in a medium bowl, combine dumpling ingredients and mix just until a soft dough forms - don't overmix.
- Once stew is simmering, drop dough into stew in heaping tablespoons. (add the dough slowly and evenly so dumplings don't stick together, this should make appx 16 dumplings). Cook until dumplings are firm, 10 - 12 minutes, gently turning them over about halfway through cook time.
Makes 8 servings.
WW PointsPlus® value 5