Ingredients:

• 1½ lbs. boneless, skinless chicken breasts

• 2 cups low sodium chicken stock

• ¾ tsp salt, divided

• 1½ cups button mushrooms, cut into quarters

• 1½ cups asparagus cut into 1-inch pieces

• ¼ cup low-fat cream cheese

• 3 cups riced cauliflower

• 1 large egg

 Directions:

1. To prepare the dumplings, preheat the oven to 400°F.

2. Spread the riced cauliflower on a baking sheet lined with parchment paper and bake for 20 minutes until golden brown, stirring occasionally. When done, remove from the oven and allow to cool. Keep the oven on at 400°F and set the baking sheet lined with parchment paper aside for later use.

3. In a kitchen towel, squeeze the cauliflower to remove any excess moisture. Mix together the squeezed cauliflower with the egg and salt.

4. Shape the cauliflower mix into 8 little dumplings and place them back on the baking sheet. Bake for five minutes.

5. To prepare the chicken stew, combine the chicken, chicken stock, and a half teaspoon of salt in a pot with a tight closing lid. Bring to a boil and simmer gently for about 20 minutes until chicken is tender.

6. Remove the chicken from the stock and set it aside.

7. Add the mushrooms, asparagus, and cream cheese to the stock, bring to a boil, and simmer gently for 8 minutes, stirring occasionally.

8. Pull the chicken into bite-sized pieces and return to the sauce, and heat through.

9. To serve, place 2 dumplings into each bowl and top with an equal amount of stew, about 1½ to 2 cups per bowl.

Yield: 4 Servings

Per Serving: 1 LEANER, 1 HEALTHY FAT, 3 GREEN, 2 CONDIMENTS

Nutritional Facts Per Serving: 300 calories, 43g protein, 10g carbohydrate, 10g fat