For the stew: | |
1 lb | skinless, boneless chicken meat, cut into 1-inch cubes |
1/2 C | onion, coarsely chopped |
1 medium | carrot, peeled and thinly sliced |
1 stalk | celery, thinly sliced |
1/4 tsp | salt |
to taste | black pepper |
1 pinch | ground cloves |
1 | bay leaf |
3 C | water |
1 tsp | cornstarch |
1 tsp | dried basil |
1 package | (10 oz) frozen peas |
For the cornmeal dumplings: | |
1 C | yellow cornmeal |
3/4 C | sifted all-purpose flour |
2 tsp | baking powder |
1/2 tsp | salt |
1 C | low-fat (1%) milk |
1 Tbsp | vegetable oil |
For the stew:
For the dumplings:
Each serving provides:
Calories: 307
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 43 mg
Sodium: 471 mg