3 Chicken Breast(trimmed and cut into small pieces)
4 Stalks of Celery(cut small)
1 Medium Onion(diced small)
16 oz of Baby Carrots(sliced thin)
16 oz if frozen Green Beans
1 Tbsp of Olive Oil
2 Tbsp McCormick's Perfect Pinch Mediterranean Herb. divide 1 & 1 Tbsp
32 oz of Fat Free, Low Sodium Chicken Broth
1 1/3 cups of Heart Smart Bisquick mix
1/4 cup of Fat Free (Skim) Milk
First make the dumpling mix by combining the Bisquick mix and the Milk and knee until the dough doesn't stick to your fingers, if it sticks a little, add a little mix to your fingers. Make the dough into balls 1/2 inch in diameter and place on a plate. You should have around 16.
Add the oil to the pot and brown the chicken with 1 Tbsp of the Mediterranean Herb. Once the outside of the chicken is not pink, add the veggies and the rest of the Mediterranean Herb. Cook on medium for about 3 mins. Add the chicken broth and bring to a boil.
Once the broth is boiling, add the dumplings slowly into the top of the broth making sure that they don't stick to each other(they will enlarge while cooking). Once they are in, carefully push down a little in to broth. Turn the heat to medium-high and bring back to a soft boil. Turn to medium and cook for 10 minutes uncovered. Make sure to carefully stir them while they cook uncovered. After 10 mins, turn heat to low and simmer covered for another 10 minutes. Enjoy!
Easy Homemade Guacamole
2 Ripe Avocados(skinned and pitted)
3 Ripe Roma Tomatoes(petite diced)
1/2 Purple Onion(petite diced)
1 jalapeno(vined, pitted and minced)
salt and fresh squeezed lime juice to taste
Use a fork to mash the avocados. Add the Tomatoes, Onion, and jalapeno. Mix well and add the salt and fresh squeezed lime juice to taste. It will last a couple of days in the fridge or you can freeze for a couple of weeks. Make sure to stir before serving.
Low Fat Cheesecake & Berries Frozen Treat
1Brick of Fat Free Cream Cheese
1/2 cup of Fat Free Sour Cream
1 tsp of Vanilla Extract
1/4 cup & 2 Tbsp of Splenda(divided)
1 cup of Strawberries(sliced)
1 cup of Blueberries
2 Tbsp of Agave syrup
1 cup of Water
Combine the Cream Cheese, Sour Cream, Vanilla Extract and 1/4 cup of Splenda in a medium bowl. Mix with a mixer(handheld or other) until smooth. Put the bowl in the fridge for now.
Add Water,Agave, 2 Tbsp of Splenda, Blueberries & Strawberries in a sauce pan and bring to boil on high. Once it starts to boil, turn heat to medium and boil until the fruit is soft and the liquid is thicker, but not too syrupy(for about 10 mins). Cool Down to room temperature. In freezer containers( I used ziplock's twist & lock containers), spoon some of the cheesecake filling and some of the berries, lock and freeze for at least a couple of hours.
This a low fat, low carb sweet treat to die for(specially if you are a cheesecake junkie like me). I always eat these when the guys have Ice Cream :)
