Homemade Chicken and Dumplings – Allergy Free

We love Chicken and Dumplings. It’s a true comfort food no doubt. Dairy and Egg Free even better!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
2 TBL Butter
4 Cups Flour
2 tsp Baking Powder
1/4 tsp Salt
1 3/4 – 2 Cups Milk (pour in slowly until dough is consistency you need)
3 Chicken Bouillon Cubes
4 Large Boneless Skinless Chicken Breast
Salt Pepper
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How to:
Start by making your noodles.
Add flour, baking powder, butter and salt to mixing bowl.
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Piece apart butter.
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Mix until well combined.
Now start to add milk a little at a time and mix with hands.
Add until dough is not to sticky but well mixed.
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Add more flour little at a time if you add to much milk until you get back to a non sticky dough.
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Prepare your rolling surface and rolling pin with flour.
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Break dough into 1/3 or 1/4 sections and begin to roll out.
Sprinkle with a bit of flour.
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Prepare a plate with flour to lay cut dumplings on.
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Use a pizza cutter to cut your dumplings
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Lay cut dumplings on flour plate – flour that layer and then at the next layer of cut dumplings to the plate and repeat. Use enough flour between layers to allow your dumplings not to stick to each other.

I prepare dumplings in the morning if I am making chicken and dumplings for supper.
Start chicken approx. 3 hours before you are ready to eat.

Add water and frozen boneless skinless chicken breast to a large pot.
Boil until chicken is cooked through and fork tender.
Water will evaporate from pot – keep an eye on this and add water if/when needed.
Once cooked shred chicken with two forks.
Return chicken to pot.
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Now add 3 cubes chicken bouillon and water until pot is about 3/4 the way refilled.
Bring to rolling boil.
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Add salt and pepper to taste.
Now it’s time to start adding dumplings.
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Add one dumpling at a time stirring the pot every 5 or so dumplings.
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Continue adding until all dumplings are added to the boiling pot.
Remaining flour on plate dump into pot to help thicken up the dumplings.
Turn temp to med and allow to boil low.
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Cook for about 20 – 30 more minutes.
Serve and enjoy!
We love these dumplings!

Asian Pork and Broccoli Crock Pot

(picture is of my actual bowl) YUM!

This meal was so good and best yet fast and easy.

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for you loved one by reading all labels.

Calorie count: 655 (based on the food items I used) Read your labels for accurate calorie counts.

What you will need:

4-6 Boneless Pork Chops

1 Cup Soy Sauce (watch for allergens)

1 Cup Water

1 Cup Light Brown Sugar

1 Cup Ketchup (watch allergens)

1 Bag of Frozen Steamable Broccoli

1-2 Bags of Rice in a Bag (watch for allergens)

How to:

Turn on your crock pot to high allowing it to warm up while you add ingredients to it.

Mix water, soy sauce, ketchup, brown sugar in crock pot until brown sugar is dissolved.

Add pork chops ensuring all are coated in mixture.

Cover and cook for about 5 hours pending how many chops you have and how your crock pot cooks.

Once chops are fork tender / cooked thoroughly remove from crock pot and dice up return to crock pot on warm setting.

Prepare your broccoli and rice following package directions.

Dish up rice, broccoli into serving bowls based on package serving sizes to maintain calorie count. Use 1-1 1/2 chop per serving.

Scoop out some of the sauce from the crock pot and pour over rice, broccoli, pork chops and stir.

Be your own judge on how much cause you want in your finished meal.

Enjoy! This meal is so good. Beats take out any day and is so heathly