PREP:10 min COOK:50 min TOTAL TIME :1 hr SERVINGS: 8 Cal: 311

INGREDIENTS

• 2 eggs beaten
• 1/4 cup heavy cream or buttermilk
• 3/4 cup freshly grated parmesan cheese
• 3/4 cup Italian Bread Crumbs
• 1 teaspoon paprika
• 1 teaspoon course sea salt
• 1/2 teaspoon black pepper
• 8 large boneless/skinless pieces chicken I used thighs, but you can use breasts if preferred
• 1/4 cup salted butter melted
• fresh oregano and thyme for garnish optional

INSTRUCTIONS

• Preheat oven to 375F and spray 2 large baking dishes with nonstick spray
• In a small shallow bowl, stir together the beaten eggs and heavy cream.
• In another small shallow bowl, stir together the parmesan, bread crumbs, paprika, salt, and pepper.
• Dip each piece of chicken in the egg mixture, coating both sides completely. Shake off excess and then dip into the parmesan mixture, pressing down to fully coat the entire chicken with a thick layer.
• Arrange chicken in prepared baking dishes, making sure they don’t touch (if they touch, those sections won’t get crispy).
• Pour melted butter over all the chicken.
• Cook for approximately 50 minutes, or until the chicken reaches an internal temperature of 165F.
• Serve garnished with fresh oregano or thyme.
• Enjoy!

INGREDIENTS

• 6 tablespoons butter
• 1 cup chopped yellow onion
• 1 cup matchstick carrots
• 1 cup diced celery
• 4 cloves garlic, minced
• 3 tablespoons all purpose flour
• 12 oz (1 can) evaporated milk
• 32 oz (1 quart) chicken stock
• 4 cups shredded cooked chicken
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 2 teaspoons freshly cracked black pepper (or to taste)
• salt, to taste

HOMEMADE DUMPLINGS:

• 2 cups all purpose flour
• 1 tablespoon plus 1 teaspoon, baking powder
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon salt
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 3/4 cup (6 oz) whole milk
• 4 tablespoons butter, melted

INSTRUCTIONS

1. In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat. 
2. Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.
3. Add flour and stir to combine. Cook for 1 minute. Add evaporated milk and chicken stock and quickly stir to combine. 
4. Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings. 
5. In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. 
6. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk. 
7. Using a large** sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. 
8. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them. 
9. Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings). 
10. Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.
11. If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again. 

Prep Time 5 min Cook Time 15 min Total Time 20 min Servings 4 Calories 306 kcal

Ingredients

• 1 tbsp olive oil, divided
• 1 1/2 lbs flank steak, very thinly sliced across the grain
• 3 cloves garlic, minced
• 1 shallot, finely chopped
• 4 green onions, thinly sliced
• 4 cups broccoli florets, about 2 small crowns
• 2 tbsp arrowroot starch
• 3/4 cup water
• 1/3 cup low-sodium soy sauce
• 2 tbsp coconut sugar
• 1 tsp fresh ginger, minced
• 1/8 tsp crushed red pepper flakes

Instructions

1. Heat the oil in a skillet over medium-high heat. Add the beef and cook until well-browned, about 6-8 minutes. Once well-browned, remove from pan and set aside.
2. In the same pan, add garlic, shallot and green onions to the beef drippings. Cook one minute, stirring frequently. Add broccoli and cover for 5 minutes.
3. In a small mixing bowl, combine water and arrowroot starch and mix until no longer lumpy. Combine soy sauce, coconut sugar, ginger and red pepper flakes in a medium bowl. Add arrowroot starch mixture and stir to combine. Set aside.
4. Remove cover from pan and add sauce. Cook until sauce starts to thicken, about 3-5 minutes. Add beef and stir to combine, cooking an additional 2-3 minutes.
5. Serve over brown rice, if desired.