it's better to get on it and ride!
It's a good thing you can make a meal out of butternut squash...
There are a heck of a lot of foods that I like just as much as this stew, maybe even more, but it's definitely up there on my list of preferred dinner foods! It's even great as leftovers because the potatoes and butternut squash all mush together and create a goopy delicious mass of potato and squash. Of course, my favorite part of this meal is definitely the dumplings, gotta stay true to my "carbohydrate kid" past!
Stew
4 boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup bisquick mix
1 Tbsp vegetable oil
A big butternut squash (cut into 1-inch cubes)
2-3 medium potatoes (cut into 1-inch cubes)
1 medium onion (chopped)
1 can stewed tomatoes, undrained
1 cans of vegetable broth
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground allspice
Dumplings
1 3/4 cups bisquick
3/4 cups milk
1. Coat chicken with 1/4 cup Bisquick mix. In a 4.5-quart dutch oven (or soup pot), heat oil over medium heat. Add chicken; cook 10 to 12 minutes, stirring occasionally until it's no longer pink in the center. Add onion when chicken is almost done so it browns a little
2. Stir in pumpkin, spices, potatoes, tomatoes, and broth. Heat to boiling; reduce heat and cover. Simmer for 5 minutes, stirring occasionally.
3. Meanwhile, mix dumpling ingredients in a bowl.
4. Drop dough by spoonfuls onto stew mixture. Cook uncovered for 10 minutes. Cover and cook an additional 10 minutes or so.
5. Enjoy the deliciousness!
Thanks Betty Crocker!
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