Chicken and Dumplings Serves 4
6 Cups Reduced Sodium Chicken Broth (from 32-Oz Carton)
3 Tablespoons Ranch Salad Dressing & Seasoning Mix (from 1-Oz Package)
1/2 Teaspoon Black Pepper
3 Cups Shredded Cooked Chicken
1/2 Bag Frozen Buttermilk Biscuits (from 25-Oz Bag), Thawed
1 Cup Shredded Colby (2 Oz)
In 4-quart saucepan, heat broth, ranch seasoning mix, pepper and chicken to boiling. Cut each biscuit in half lengthwise, and cut each half into 4 pieces; add to boiling mixture. Reduce heat to medium; simmer uncovered 5 to 7 minutes, stirring frequently, until dumplings are cooked through and mixture is slightly thickened. Stir in cheese until cheese melts. Serve immediately.
How About A Wedgie? Salad That Is….
1-2 Heads Iceberg Lettuce, Quartered
1 Pound Uncured Bacon, Cooked And Crumbled
Cherry Tomatoes, As Needed
For The Ranch:
½ Cup Full-Fat Greek Yogurt
½ Cup Full-Fat Coconut Milk
1 Tablespoon Apple Cider Vinegar
1-2 Cloves Garlic
½ Teaspoon Garlic Powder
½ Teaspoon Onion Powder
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
2 Tablespoons Fresh Dill
1 Teaspoon Fresh Chives
Optional for serving: protein of choice
1.) Combine all dressing ingredients together in a blender and process until smooth.
2.) Place the quartered iceberg lettuce on plates or a platter, then drizzle the dressing over the top and add the bacon and tomatoes as you desire. Serve with a protein of your choice for a more filling meal.