Cranberry Feta Pinwheels Directions
- In a large saucepan, sauté the carrots, celery, and onion with a small amount of cooking spray or 1 tsp of oil for 5 minutes until softened.
- Add the minced thyme, rosemary, and garlic, and cook for an additional 1 minute until aromatic.
- Season the chicken breasts with salt and pepper, then add them to the pot with the stock and water. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, until the chicken is cooked through.
- While the chicken cooks, prepare the dumplings: In a bowl, combine the self-rising flour, baking powder, and salt. Stir in the almond milk, melted butter (or oil), and egg (optional) until just combined—don’t overmix.
- Add peas (if using) to the simmering soup and drop spoonfuls of the dumpling batter into the soup, ensuring there is space between each dumpling.
- Cover and simmer for about 15 minutes until dumplings are fluffy and cooked through.
- Taste and adjust the seasoning with salt and pepper before serving.
WW Points Calculation:
- 1 lb skinless, boneless chicken breast: 0 points
- 4 cups low-sodium chicken broth: 0 points
- 1 cup water: 0 points
- 2 medium carrots: 0 points
- 2 stalks celery: 0 points
- 1 medium onion: 0 points
- Fresh thyme, rosemary: 0 points
- 1 cup frozen peas (optional): 0 points
- ½ cup self-rising whole wheat flour: 4 points
- ¼ cup unsweetened almond milk: 1 point
- 2 tbsp light butter: 4 points
Total Points: 9 points
Servings: 6
Per Serving: 1.5 points
Nutrition Information:
- Calories: 180
- Fat: 9g
- Protein: 25g
- Carbohydrates: 12g
- Sugar: 4g
- Sodium: 450mg
I'm waiting for your comments! Enjoy!
