Amy's Recipe of the Day

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Location: Texas, United States

Saturday, April 28, 2012

Chicken and Dumplings

2 1/4 pounds of boneless chicken breasts
2 tablespoons of olive oil
2 medium carrots, peeled and diced
2 celery sticks, trimmed and diced
1 leek, trimmed, cleaned and thinly sliced
3 tablespoons of flour
4 cups of chicken broth
1 cup of frozen peas, thawed
1 tablespoon of chopped fresh dill
salt and pepper to taste

2 cups of biscuit mix (such as Bisquick)
1/2 cup of milk
1 tablespoon of chopped fresh dill

1. Heat a large skillet over medium-high heat.
2. Salt and pepper the chicken and place in skillet. Cook until slightly browned, 2-3 minutes each side.
3. Add 4 cups water, cover and reduce heat to a simmer.
4. Simmer 20 minutes, or until chicken is cooked through. Remove chicken from liquid (save liquid) and let cool.
5. When cool enough to handle, cut chicken into bite-size pieces.
6. Heat oil in a large pot over medium heat. Add carrots, celery and leek. Cook 5 minutes or until softened.
7. Sprinkle with flour, salt and pepper. Stir and cook for 3 minutes, add broth and 2 cups of the left-over chicken broth.
8. Bring to a simmer; cook 5 minutes. Stir in chopped chicken.
9. Start making dumplings: in a medium bowl, combine biscuit mix, milk and dill.
10. Drop by tablespoonfuls into simmering liquid. Cover pot tightly; cook 10 minutes.
11. Uncover and gently stir in peas and chopped dill.

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Tuesday, April 03, 2012

Chicken Apple Sausage Mac

This went over quite well with the family. I got it from Family Circle. Interesting though--when I went online, Weight Watchers had the identical recipe. The recipe calls for 3 cups of cheese, so I don't know how Weight Watchers plans to use it...

The only discrepancy is that the Family Circle recipe called for 1/4 tsp each of salt and pepper instead of 1/2 tsp pepper.

I was unable to find chicken apple sausage, so I used the butterball turkey smoked sausage.

1 pound(s) uncooked penne   
12 oz Aidells Chicken & apple breakfast sausage   
3 Tbsp Land O Lakes® Fresh Buttery Taste Soft Spread   
  2 large Granny Smith apple(s)   
  1/2 medium uncooked vidalia onion(s)   
1/2 tsp black pepper   
2 Tbsp all-purpose flour   
  1 1/2 cup(s) fat-free skim milk   
1 Tbsp Dijon Mustard   
12 oz low-fat Cheddar or colby cheese   
1/2 cup(s) 4C Bread Crumbs Panko seasoned bread crumbs   
1. Heat oven to 350 degrees. Coat a 13x9x2 inch broiler-safe baking dish with nonstick cooking sprate. Bring a lorge por\t of lightly salted water to boil. Add penne and cook for 13 minute, or as per package directions. Dreain and return to pot. 2. Coat a large nonstick skillet with nonstick cooking spray and place over medium-high heat. Add sausage and cook 4 minutes. stirring until browned. Remove to a plate with a slotted spoon and keep warm. 3. Stir 1 tablespoon of the butter into the same skillet. Add apples and onion and cook 6 minutes over medium heat. Remove from heat and stir in sausage, salt (optional) and pepper. Addto posta in pot. 4. Menawhile, melt remaining 2 tablespoos butter over medium heat in a medium saucepan. Whisk in flour and cook 1 minute. Pour in milk and mustard and bring to a simmer. Cook 3 minutes, whisking occasionally. Remove from heat and whisk in cheese. Stir into opasta mixture in pot. 5. Pour pasta mixture into prepared dish. Top with panko. Bake at 350 degrees for 25 minutes. Increase oven temperture to broil and broil dish for 3 minutesuntil lightly browned.