Main Dishes

Last Bits of Chicken with Fluffy Dumplings

44

A great way to use up leftovers from a roast chicken dinner.

6
1 small onion, chopped
1 medium carrot, chopped
1 medium stalk celery, chopped
4 oz. mushrooms, sliced
2 tsp. cooking oil (or chicken fat reserved from making homemade broth)
2 cups chicken meat, diced
¼ tsp. poultry seasoning
¼ tsp. marjoram
¼ tsp. thyme
½ tsp. garlic salt
½ tsp. black pepper
1 can (14.5 oz) chicken broth (or homemade broth)
14.5 oz. water (measure in broth can)
1 tsp. chicken bouillon (if using canned broth)
1 jar (12 oz.) chicken gravy
1 can (10.5 oz) condensed cream of celery soup
1 c. frozen peas
2 tbsp. cornstarch, mixed with ¼ c. water
¾ c. all-purpose flour
1 ½ tsp. parsley, dried
1 tsp. baking powder
¼ tsp. salt
1/3 c. milk
1 large egg white
If making homemade broth: Remove as much meat as possible from the chicken skin and bones; set aside. Bake the leftover skin and bones at 350 deg. for 30-45 min. Place baked pieces into 3 qt. Pot, reserving 2 tsp. chicken fat from baking pan to use later. Into the pot with chicken bones, add 4 c. water, ½ tsp. coarse ground black pepper and the vegetable ends/trimmings from preparing the vegetables for this recipe. Bring to a boil, then reduce heat and let simmer for 30-45 minutes. Strain mixture to separate broth from bones and trimmings; set aside. For main recipe: In a large pot, saute chopped vegetables in oil (or reserved chicken fat). Add broth if needed to keep vegetables from burning. When vegetables are tender, add chicken and seasonings. Saute briefly to bring out flavor in herbs, and then add broth, soup and gravy. Add frozen peas. After mixture comes to a boil, add cornstarch/water mixture, reduce heat and let simmer while preparing dumplings. For dumplings: In a small bowl, mix flour, dried parsley, baking powder and salt. Add milk and egg white. If mixture seems to dry, add more milk a tbsp. at a time. Spoon dumpling batter into simmering chicken mixture, aiming for 6 equal sized dumplings. Scrape bowl, adding any additional dumpling batter to pot. Cover (no peeking) and let dumplings steam on top of broth mixture for 10-12 minutes. Serve in soup bowls.
Nutritions

Calories
924

Sodium
1238mg
51% DV

Fat
64g
98% DV

Protein
41g
83% DV

Carbs
133g
45% DV

Fiber
19g
76% DV

Crispy Zucchini Bites

265

Lately, we´ve been making a ton of potato recipes here Spain on a fork. Today, we´re going to change things up. I present to you Crispy Zucchini Bites. These Zucchini bites are loaded with flavors, easy to make and done in just 20 minutes.

4
  1. Cut one zucchini into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick, place them all in a single layer and season them with sea salt & black pepper
  2. Add...
    See the full directions on my site

Homemade Multigrain Bread

184

The combination of all-purpose flour and whole wheat flour make for a soft, delicious multigrain bread perfect for sandwiches. Once you start making your own bread at home, you may never go to the grocery store bread aisle again. This is a delicious sandwich bread that the whole family will enjoy. Soft like white bread, but with the added benefits of whole wheat flour. Allow your baked loaves to cool before slicing. You can store the extra loaf tightly wrapped in the refrigerator for up to a week, or in the freezer for up to 2 months.

2 cups milk
1 cup old fashioned oats
2/3 cup brown sugar
5 tablespoons butter
2 teaspoons salt
2 tablespoons active dry yeast
2 eggs
1/2 cup wheat germ
3 cups whole wheat flour
3 cups all purpose flour
extra butter
1 tablespoons oats
20
  • Heat milk in microwave until just boiling. Pour into free standing mixer bowl (or into large bowl to mix and knead by hand).

Nutritions

Calories
242

Sodium
255mg
10% DV

Fat
4g
7% DV

Protein
8g
16% DV

Carbs
43g
14% DV

Fiber
4g
18% DV
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