Hey kiddos. I’ve been a bit scarce lately, sorry for that!! I tend to get a bit lazy with my posts when I have chemo. Sometimes I hardly even respond to people via facebook or text, I’m that tired. However, I’m starting to feel better and will be back in the gym tomorrow for a light workout to get my joints moving once again! ONE MORE CHEMO TREATMENT TO GO!!!! Okay, just had to let ya’ll know I haven’t forgotten about you 🙂
To hold you over…here’s that chicken & dumpling soup recipe I’ve been promising you 🙂
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1/4 c. dry sherry
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 32 oz container of low sodium chicken broth
- 1/2 of 10 oz can of cream of mushroom soup (low sodium)
- 1 1/2 c. mixed veggies
- 4 chicken breasts, cut into pieces
- 2 tbsp corn starch
- 1/4 c. water
- 1 c. Kodiak Cakes Flapjack Mix
- 1/2 c. almond flour
- 1/2 c. milk
- 2 eggs (I only used one yolk)
- 2 tsp baking powder
- Salt, pepper, dill
Step 1: Spray pot with cooking spray. Saute onion and garlic in pan for about 5 minutes.
Step 2: Add all ingredients, sherry through soup, and bring to a boil.
Step 3: Add chicken pieces, bring to a boil.
Step 4: Add veggies, bring to a boil, reduce heat, cover, and simmer for about 35 minutes.
Step 5: Here’s where I made the dumpling dough and stuck it in the fridge til it was time to put them in the soup.
Step 6: Before adding dumplings, I mixed the corn starch and water and stirred it into the soup. Then I dropped my dumplings in one by one, and covered it and let it simmer for 20 min.
It ended up being more like a chicken pot pie consistency, which was still delicious! Next time I think I’ll try making the dumplings ahead of time and freezing them so they don’t all stick together. This recipe serves about 6-8, and is under 300 calories per serving. Not too shabby!
Here’s a pic of Kayla and I from an Iron Pigs game last weekend 🙂
More recipes and workouts this week! I’ll be taking spin class tomorrow 🙂
P.S. – feedback and suggestions are always welcome!!!