Ok this week, I’m starting to get back in the swing of things slowly by posting twice a week until I can work up three post a week. I’ve had so many people bring us food for having the baby that I’m just now starting to have to cook again. I originally made this dish before I had the baby and It’s different from the original recipe on the quantities so you’ll have to click the Diabetic Living link if you want the original. I would make this again in the Fall except it does need a little more seasoning then just salt and pepper.

Chicken and Cornmeal Dumplings

(Inspired by Diabetic Living)

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16 ounces baby cut carrots

7 ounces chopped celery

15 1/4 ounce can corn kernels

1/2 of a medium onion, thinly sliced

4 cloves garlic, minced

1 teaspoon dried rosemary, crushed

1/4 teaspoon ground black pepper

3 chicken breast, skinned

1 (14.5 ounce) can reduced-sodium chicken broth

1 cup fat-free milk

2 tablespoons all-purpose flour

1 recipe Cornmeal Dumplings (see recipe below)

Coarsely ground black pepper (optional)

In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper.

Top with chicken.

Pour broth over mixture in cooker.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.

If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly.

When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker.

In a small bowl, combine milk and flour until smooth.

Stir into mixture in cooker.

Using two spoons, drop Cornmeal Dumplings dough into four mounds on top of hot chicken mixture.

Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle each serving with coarse pepper.

Cornmeal Dumplings

1/4 cup flour

1/4 cup cornmeal

1/2 teaspoon baking powder

Dash salt

1 egg white

1 tablespoon fat-free milk

1 tablespoon canola oil

In a medium bowl stir together flour, cornmeal, baking powder, and salt. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.