Lo-Fat Lo-Cal Chicken and Dumplings
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INGREDIENTS
- 4 Stalks celery
- 3 ts Baking Powder
- 1/8 ts White pepper
- 1/4 Tsp, whole peppercorns
- 3 tb Margarine
- 1 ts Salt
- 1 ts Salt
- 1/2 c Chopped parsley
- 2 1/2 qt Water
- 2 ts Basil
- 1 tb Minced chives
- 2/3 c Skimmed milk
- 2 sm Onions
- 1 Bay leaf
- 1 1/2 c Flour
- 5 Carrots
- DUMPLINGS
- 3 lb Chicken, cut up and skinned
- 4 Juniper berries
INSTRUCTIONS
In a large Dutch oven, combine water, chicken, 2 quar- tered carrots, 1 stalk celery quartered, 1 onion peeled and quartered. Add seasonings, bring to boil. Reduce heat and simmer 45 minutes. Remove vegetables and puree in food proces- sor. Add this to Dutch oven along with remaining vegetables, sliced thinly. Bring to boil. Combine ingredients for dump- lings. Drop tablespoons of batter into boiling broth. Reduce heat to simmer. Cover for 20 minutes. Do not peek. Remove bay leaf. Posted to JEWISH-FOOD digest V96 #111 From: "Anne G. de Borja"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (3696g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1740 | ||
| Calories from Fat: 650 (37%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 72.2g | 96 % | |
| Saturated Fat 13.7g | 69 % | |
| Monounsaturated Fat 33.3g | ||
| Polyunsanturated Fat 22.1g | ||
| Cholesterol 3.3mg | 1 % | |
| Sodium 2373.7mg | 82 % | |
| Potassium 2504mg | 66 % | |
| Total Carbohydrate 241.4g | 71 % | |
| Dietary Fiber 24.3g | 97 % | |
| Sugars, other 217.1g | ||
| Protein 37.2g | 53 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1740
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