The base of a good chicken and dumpling is the thick sauce. I destest cream of anything in a can. In my previous food life, it was easy to make a homemade roux with flour, butter and milk. Now being a Trim Healthy Mama you'd think it'd be difficult...but it's not!
Introducing the magic of Glucomannan and Xanthan Gum. Together, they make a fabulous roux....
4 boneless chicken breasts frozen (no need to thaw)
1 tbs coconut oil
1 tbs butter
1 tsp xthangum
1 carton of chicken stock
1/4 cup heavy cream
1/2 onion chopped
Celery is good
Salt and Pepper
In your crock pot, add your chicken. Salt and Pepper it.
To your sauce pot, add oil and butter on medium heat. Once it's melted, add the xthangum. Stir constantly until it browns slightly.
Then slowly add the chicken stock and heavy cream. I love my silicone whisk for making roux. The metal ones tear up my pans. After your sauce is boiling, sprinkle your glucci. I knew I should have measured this. It's just a light sprinkle. You can go as light as 1 teaspoon all the way up to 2 teaspoons. Whisk, whisk, whisk!!!
Once it's thick (it will thicken more in the crock pot) add to your chicken. I added lots of fresh cracked pepper to mine along with the other spices I suggested above.
You know the drill! Low for 6-8 hours or high for 4-5! Shred your chicken and return back to the thick sauce. Taste for addition seasoning. If you going to add frozen veggies, add an hour before your cooking time is up.
For the "dumpling" part I used a biscuit recipe! I love this one!
Here's how they came out! When they were cool enough to handle I just diced them large and mixed them into my bowl of chicken! Yummy!
Leftovers made a great breakfast. Bacon, Egg and Cheese Biscuits.
Since the biscuits are the eggs, I just add the bacon and cheese ;)
Most of my adult life I was a vegetarian and dabbled in raw and vegan. I have a true, intimate love for salads as they were a huge part of my eating life for a long time. Now that I am a Trim Healthy Mama, salads take on a new meaning. They are chocked full of protein and healthy fats that really trim my waistline and keep me full. In my veggie days, there's no wonder I (a) wasn't loosing any weight and (b) always felt hungry.
Salad with Pizza Sauce??? No wait... It's good, I promise!
A great way to have this salad is to make sure when you make your Super Speedy Crust Pizza or Fooled Ya Pizza, you save 2 Tablespoons of pizza sauce..... way back in the frig so no one thinks is a mystery food and throws it out!
Into my salad went all the things that I love on a pizza:
(lettuce of coarse)
Not pictured but would work:
olives (yuck, I hate olives)
fresh herbs like basil and Italian parsley
I'm hoping to create more of these! I just had a baby (number six), sold my home, moving to a rental and building my dream home! Yah- there's a few things on my plate. But, one always has to eat, right?! This is to give some ideas for all meals (B-L-D), some snacks, desserts and something in the crock pot. It won't always be the same, but hopefully, it will be inspiring.
Darn that Chinese take out! It calls my name some nights! You too? I just love all the sauces like with Cashew Chicken, Sweet and Sour, General Tso's and yes... Sesame Chicken!!!
Glucci to the rescue...
I adapted my recipe from Tyler Florence's Sesame Chicken Recipe. You can go there and follow along but I will just give you, below my full *substituted* version as well)
Ahead of time combine in a large ziplock bag:
3 boneless chicken breasts (about 1 1/2 pounds total), cut up into big mouth bites
6 tablespoons Braggs
2 teaspoons toasted sesame oil
1/2 teaspoon kosher salt
4 tablespoons almond flour
4 tablespoons oat fiber- THAT'S FIBER, NOT FLOUR
4 tablespoons water
1 teaspoon baking powder
Give it a good squoosh and leave in frig for 30 min to 8 hours.
For the sauce:
3 tablespoons toasted sesame oil
1 teaspoon ginger, minced
1 clove garlic, minced(or 1/2 tsp garlic powder)
1 teaspoon chili paste
2 cups low-sodium chicken broth
1/2 tsp glucci
2 tablespoons sherry vinegar
1 tb erythritol
1/4 tsp stevia
2 tablespoons Braggs
Coconut oil, for deep-frying
3 tablespoons toasted sesame seeds, for garnish
Add all the sauce ingredients to a pan and whisk, whisk, whisk. The heat will activate the glucci and become thick. Incidentally, this sauce is better made ahead, so the flavors can marry. No worries tho, it's good right out of the pot as well. Add more chili paste for heat. Add more stevia for sweet! You be the chef! You're eating it after all...
After that has thicken, turn off stove and get you chicken out to fry up.
Add some coconut oil to a wok and fry up your chicken in batches. Not too many at once or they won't crisp. This is a great base recipe to just have. I love this chicken, plain,
in my salads or just to grab a few as a snack!
I just pour my sauce over some of the chicken and zucchini noodles. But, you can drown your chicken in the sauce if you'd like. My hubs fell in love with this dish. He loved the chicken. I'm mean like...LOVEd it!
*I just sprinkled with some sesame seeds for the picture. I was so hungry I didn't take the time to toast them. It was late and I was in between picking up kids from various places.
I love going out to eat, devouring something fabulous and then...recreating it at home! Yes - I'm a Food Nerd!
Went out to eat with some super, amazing gals at Nonnah's! We ordered an appetizer that was portobellos filled with creamy feta and roasted red peppers.
Let the recreating begin...
I start out by scooping out the inside of two organic portobello mushrooms. Put them in a pan and roast at 425 for about 10-ish minutes. You just want them to soften. While that goodness is happening, whip up a batch of pimento cheese
(Shredded cheese of choice, a giant dollop of cream cheese, mayo, pimentos and S & P)
When your mushrooms are soft, scoop some of that yummy, creamy pimento cheese inside. Bake until the cheese begins to bubbly and ooze.
While that is happening, fry you up some good 'ole fatty bacon! (I have to cook a whole pack, because when my family gets a whiff- they all come in for a piece.)
Save your bacon grease.
Out come your mushrooms from the oven. Crumble some bacon on top.
Pour off some of your bacon grease and leave a little in your pan. Grab that leftover shredded cabbage from your Egg Roll in a Bowl dish and throw it in. Sauté with a little salt until wilted.
Plate up and enjoy, my friend!
(I used sharp white cheddar for this batch of pimento cheese. Alternately, you can add a little feta to your pimento cheese before filling your mushrooms for some double oozy, gooey, cheesiness)
Every time I say the word Parfait, I simply must recite the lines from Donkey on Shriek... "Everybody likes Parfaits!"
This is wonderful as a breakfast or dessert, or snack. Just alter how much granola you use. I start by a couple large dollops of greek yogurt. To that I'll had a half of scoop of Swanson's Protein powder, a teaspoon of vanilla and sweetener of choice. (Mine is a couple Tablespoons of ground up erythritol and a dash of stevia.) Give it a good stir. It should be just barely sweet, because your Slim Belly Jelly will give it the sweetness you'll need to complete it.
My secret to making Slim Belly Jelly (from the THM book):
When I grind my Erythritol in my Vitamix, there is always a nice, heavy, residue of powdered sweetness. I can't get it all into my container. So here's what I do to harvest every last drop. I leave a bag of frozen strawberries in the frig to defrost. (Usually over night) After grinding my erythritol, and scraping all I can into my container, I pour the defrosted strawberries into the container with a some stevia, lemon juice and glucci. I give it a whirl and there you have it. Slim Belly Jelly that the THM sisters invented and no waste on your erythritol. Yah!
Add a few sprinkles of your crunchy granola for a fuel pull or a lot for an E meal.