Chicken and Cornmeal Dumplings

MAKES: 2 servings

SERVING SIZE: 2 dumplings with 1 1/2 cups chicken mixture per serving

CARB GRAMS PER SERVING: 47

Rated :

by 52 people

Nutrition Facts Per Serving:

Servings Per Recipe: 2
cal.(kcal): 369
Fat, total(g): 10
chol.(mg): 55
sat. fat(g): 1
carb.(g): 47
Monosaturated fat(g): 5
Polyunsaturated fat(g): 3
fiber(g): 5
sugar(g): 9
pro.(g): 24
vit. A(IU): 103
vit. C(mg): 9
Thiamin(mg): 0
Riboflavin(mg): 1
Niacin(mg): 7
Pyridoxine (Vit. B6)(mg): 0
Folate(�g): 81
Cobalamin (Vit. B12)(�g): 1
sodium(mg): 582
Potassium(mg): 681
calcium(mg): 162
iron(mg): 3

Diabetic Exchanges

Vegetables(d.e): 1
Starch(d.e): 3
Lean Meat(d.e): 2
Fat(d.e): 1

2 medium carrots, thinly sliced

1 stalk celery, thinly sliced

1/3 cup fresh or frozen corn kernels

1/2 of a medium onion, thinly sliced

2 cloves garlic, minced

1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1/4 teaspoon ground black pepper

2 chicken thighs, skinned

1 cup reduced-sodium chicken broth

1/2 cup fat-free milk

1 tablespoon all-purpose flour

1 recipe Cornmeal Dumplings (see recipe below)

Coarsely ground black pepper (optional)

1. In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.

3. If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.

4. Using two spoons, drop Cornmeal Dumplings dough into four mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle each serving with coarse pepper.

Cornmeal Dumplings

1/4 cup flour

1/4 cup cornmeal

1/2 teaspoon baking powder

Dash salt

1 egg white

1 tablespoon fat-free milk

1 tablespoon canola oil

1. In a medium bowl stir together flour, cornmeal, baking powder, and salt. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.

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