Serving Size | ¼ of recipe |
Calories | 196 |
Total Fat | 4 g |
Saturated Fat | 1 g |
Sodium | 991 mg |
Total Carbohydrate | 29 g |
Dietary Fiber | 2 g |
Protein | 12 g |
Servings | 4 |
Tip: Refrigerate dumplings and soup in separate containers and save for lunch.
Ingredients | Measures |
---|---|
Olive oil | 2 teaspoons |
Small white onion, chopped | 1 |
Carrots, peeled and sliced | 2 |
Garlic clove, minced | 1 |
Dried thyme | ½ teaspoon |
Chicken broth | 14 ounces (eg, a 14.5-ounce can) |
Water | 14 ounces |
Low-fat cream of celery soup | 1 10.75-ounce can |
Chicken breast tenders, cut into 1” squares | ¾ pound |
Low-fat milk | 1/3 cup |
Egg | 1 |
All-purpose flour | ¾ cup |
Baking powder | 1 ½ teaspoons |
Cornmeal | 1 ½ teaspoons |
Salt | ¼ teaspoon |
Freshly ground pepper to taste |
Exchanges
2 very lean meats, 1 starch, 1 fat, ½ vegetable
Side Suggestions: Mixed Green Salad
Toss a bag of mixed greens with your choice of chopped vegetables and salad dressing.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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