ISO a "Diet" Chicken & Dumpling recipe

kduckworthm
kduckworthm Posts: 1
in Recipes
Searching for a low calorie recipe, if even possible.
Kim

Replies

  • lambrose66
    lambrose66 Posts: 3
    try Hungry Girl.... maybe there's a recipe there? :smile:
  • Acg67
    Acg67 Posts: 12,142 Member
    Searching for a low calorie recipe, if even possible.
    Kim

    Make your fav recipe, eat smaller portions, profit
  • debrajdavid
    debrajdavid Posts: 31 Member
    I use fat free chicken broth to cook chicken breasts (w/o skin) and veggies. I season it with salt, pepper, sage, garlic powder, cumin, and parsley or any kind of seasonings you prefer. I then use Heart Smart Bisquick or CarbQuik for the biscuits. Very yummy and low fat. My whole family enjoys this. Good luck!!
  • melindasuefritz
    melindasuefritz Posts: 3,509 Member
    Ingredients:

    2 Tablespoons all purpose flour
    2 Tablespoons water
    1 cup low sodium chicken broth
    1 cup chicken breast, cooked and diced
    1/4 teaspoon garlic powder
    Dash black pepper

    Dumplings:
    1/3 cup all purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    Non-fat or low-fat milk to form dough

    Directions:

    1 Mix 2 tablespoons flour and water in a pan until smooth.
    2 Slowly stir in broth. Cook over medium heat until thickened.
    3 Add chicken, garlic and pepper.
    4 Make Dumplings: Combine 1/3 cup flour, baking powder, and salt in a small bowl. Stir in milk until dough forms.
    5 Drop dumpling dough from a Tablespoon onto gently boiling chicken mixture, making 4 dumplings.
    6 Cover pan tightly and cook slowly for 15 minutes without lifting the lid.
    7 ENJOY!

    Nutrition Information:
    Calories: 290
    Protein: 28 g
    Carbs: 24 g
    Fat: 8 g
    Saturated Fat: 3 g
    Sodium: 900 mg
    Fiber: 1 g
    recipe from diet.com
  • CattOfTheGarage
    CattOfTheGarage Posts: 2,745 Member
    Just found this old thread and thought I'd add that I stopped making dumplings the traditional way (half fat to flour) some time ago, not because of calories but because they gave me indigestion (my tummy is a delicate flower).

    I use a scone dough instead, which is 1.5 oz fat to 8oz self raising flour, pinch of salt and water to mix.. Works fine, and I actually prefer them now as they're lighter and soak up gravy better. Butter's my preference for fat but you can use anything - hard fat works better than oil.

    Eta of course, they're still carb-heavy, so you've got to watch the portions.

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