Chicken Veggie Meatballs with Pesto Zucchini "Noodles"

I made this tasty little dish for dinner last night.  Isaac went back for seconds and Marin actually had a few bites-- which is a major accomplishment these days. Major.

Now, just to get one thing straight... this is a "paleo" recipe. I'm not normally into this kind of thing, but have been trying to make healthy dinners for Isaac and I (mostly so I won't gain a million pounds while pregnant) and this yummy dish popped up in Pinterest. Thank you, Pinterest. It made quite a few meatballs and I thought we'd have enough left over for dinner another night this week, but Isaac ate them all. They were small meatballs, so I guess I'll give him that. They are actually the perfect size for kids, in my opinion. So if your kids won't eat veggies, like my little one, then this is a good way to secretly squeeze some in! 

There were a few things I didn't have on hand and I used some other ingredients instead. For instance, I only had 1 zucchini and opted to use it for the noodles, instead of in the meatballs. All my changes/substitutions are noted below in bold. They were very easy to make, just for the record. 

Ingredients:
Chicken Veggie Meatballs

• 1 cup zucchini, chopped (about 1 zucchini) (I used half a bag of broccoli slaw I bought at the store in place of the zucchini. It included broccoli, carrots and cabbage, so I also omitted the extra carrots below)
• 1 cup carrots, chopped (about 2 medium carrots)
• 1 cup parsley, coarsely chopped
• 3 medium garlic cloves, minced
• 2 cup blanched almond flour (I used oat flour, I'm sure any flour would do) 
• 1 egg
• 1 pound boneless skinless chicken breasts (I used ground chicken, made it so much easier) 
• 1 teaspoon sea salt
• 1 teaspoon ground pepper
• 2 teaspoon chili powder (optional... I did NOT use this)

Paleo Spinach Pesto

• 2 cups fresh spinach (I had a bag of spinach/kale blend. Worked great)
• 1 cup fresh basil
• 2 teaspoons garlic, minced
• 3 to 4 tablespoons olive oil
• Salt and pepper to taste

Zucchini Noodles

• 1 to 2 large zucchini's (I just used 1, wish I would have had 2 for this)
• 1 tablespoons coconut oil
• 1 garlic clove, minced
• Salt and pepper to taste

Directions:
Chicken Veggie Meatballs

1. Preheat oven to 350
2. In a food processor, pulse together the zucchini, carrots, parsley and garlic.
3. Add almond flour, egg, chicken and pulse.
4. Then add salt, pepper and chili powder and process until thoroughly combined.
5. Drop tablespoon size balls of the chicken mixture onto a parchment lined baking sheet.
6. Bake 23 to 28 minutes.

Paleo Spinach Pesto

1. In a food processor, add spinach, basil, garlic, salt and pepper.  Turn food processor on and add olive oil while processing.  Pulse until blended thoroughly.  If you need to add more olive oil add 1 tablespoon at a time.

Zucchini Noodles

1. Cut zucchini with a mandoline into "noodles".
2. In a skillet heat 1 tablespoons coconut oil, saut zucchini with minced garlic and salt and pepper to taste until soft or resembles noodles.  Toss noodles with spinach pesto and heat for about 1 minutes.

Spaghetti Squash Pasta

I made this for dinner last night and it was delicious and pretty healthy, too! Win win!
Cooking with spaghetti squash just might be my new way of cooking, at least when it comes to pasta dishes.

I found this recipe on pinterest, but the actual source comes from here.

Ingredients:
1 whole spaghetti squash
2 TBS extra virgin olive oil
4 cloves garlic, minced
1 cup chicken broth, divided
1/3 cup sun-dried tomatoes, chopped
2 cups broccoli florets
1 cup frozen peas
2 whole chicken breasts, grilled and sliced
1/4 cup grated parmesan cheese
1 pinch salt/pepper to taste

Directions:
1. Preheat oven to 375 degrees (F).
2. With a sharp knife, cut spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon.
3. Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
4. Using a fork, scrape the inside of the squash with the tines to remove strands.
5. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
6. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli and saute 5 minutes.
7. Add peas, grilled chicken, and remaining 3/4 cup of chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).
8. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
9. Serve on top of the squash strands with fresh shaved parmesan cheese.

Spinach Stuffed Chicken Breast

Amy and I have a chicken-spinach go-to recipe that I decided I'd made one too many times, and I needed to change it up slightly. So, this is my improvised recipe with a bacon addition (normally we just pour a bag of spinach into a baking dish, add chicken on top and occasionally add a slice of provolone or swiss cheese on top, topped with slices of tomato): 

Doesn't this look soooo good?  Well, it tastes soooo good!

Ingredients

• 1 (10 ounce) package fresh spinach leaves
• 1/2 cup sour cream (or low-fat mayo)
• 1/2 cup shredded pepperjack cheese (I used mozzarella) 
• 4 cloves garlic, minced
• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• 1 pinch ground black pepper
• 8 slices bacon
• 
  

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place a few handfuls of the spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
3. Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks.
4. In a baking dish, cover bottom with a little bit of olive oil, and add the rest of the contents of the bag of spinach into the dish. Douse with a little more olive oil, and arrange the chicken on top.
5. If you like tomatoes, cut up a tomato and sprinkle over chicken and spinach. 
6. Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon

Sopa de Tortilla

This is my favorite tortilla soup of all time.  Everyone who has it likes it, although it isn't a "normal" tortilla soup.  Because it is hard to get some of the ingredients in Sweden, I make a lot of substitutions, but here is the real recipe.  I'll note if I use a substitution.

Ingredients:

3 tablespoons canola oil
2 corn tortillas
1/2 cup chopped white Spanish onion (I just use a half cup of whatever onion we have)
1 clove garlic, finely chopped (I usually use two or three)
1 small dried guajillo chile, stemmed, seeded, and broken into pieces (no guajillos here, so I have used chipotle and ancho chilles before.  And I usually use two.  Basically find a nice, dark red, dried, mexican chile and you should be okay)
1 small dried pasilla chile, stemmed, seeded, and broken into pieces.  (again, I can't always find this chile, so see above)
1/2 cup fresh epazote or 2 tablespoons dried epazote (I have no idea what this is, needless to say, it isn't in Sweden, so I don't use it.)
5 plum tomatoes, halved
4 cups chicken broth
2 tablespoons lime juice
1/2 teaspoon salt
1/8 teaspoon black pepper
I also add some cumin
1/2 cup or so cream (my addition)

Garnish:
diced avocado
diced chicken
creme fresh or sour cream
tortilla chips (I usually fry up some extra tortillas when I am making this, so you have extra to crumble on the soup)
chopped fresh jalapeno chiles
shredded cheese (I usually use Manchego, but any cheese would work)

Directions:
In a large skillet, heat 2 tablespoons of the oil over medium-high heat.  Add the tortillas and fry until crisp, turning over once, 1 to 2 minutes.  Transfer the tortillas to paper towels to drain.  Break into pieces.

In a large saucepan, heat the remaining 1 tablespoon oil (I just use the leftover oil from frying the tortillas) over medium heat.  Add the onion and garlic, and saute until softened and lightly browned.  Add the dried chile pieces and epazote, and saute until the chile pieces are lightly colored on both sides, 30 - 45 seconds.  Stir in the tomatoes, tortilla pieces, and broth.  Bring to a boil.  Lower the heat and simmer, uncovered, over low heat for 30 minutes.

Working in batches if necessary (note that the above recipe all fits into my blender, so I don't have to do batches) pour the soup mixture into a blender and puree.  Pour into a medium-mesh sieve placed over a large bowl, and force the solids through with a rubber spatula.  Discard any solids left in the sieve.  (I don't put it through a sieve, I tried the first time, and it was a pain, and the soup taste fine without straining it this way.)

I then add about a half cup of cream.  This isn't in the recipe at all, but it makes it so it isn't too spicy and a bit creamier.  Go figure, if you add cream...

To serve:  Place in bowls and garnish with any of the above garnishes (hence them being called garnish!).

Lorena always asks for me to double the recipe so that she can freeze some and have it later.  It is also really good for dipping tortilla chips in.

Chicken Piccata

I don't have a picture. I'm sure I could find one. But oh-well. I made this for dinner tonight. It was dang good. Even Brian loved it. When he got home from work and saw it, he asked if he could have regular pasta sauce instead, but I made him try it and he was pleasantly surprised and didn't ask for it again after that. He even commented after dinner was over that he wouldn't mind if I made it again! I served it with angel hair pasta and green salad.

Chicken Piccata (from Food Network)

• 2 skinless and boneless chicken breasts
  
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter (I halved this)
  
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped
• dash of white cooking wine (optional, but I think it adds great flavor)
  
• approximately 1/4 cup cream (optional, but you know me and of course I added it)
  

Directions

Ingredients:

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, wine, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. If the sauce reduces too much (which mine did), add more chicken stock. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce (and cream, if desired) and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Asian Lettuce Wraps

I made these for dinner last night and boy were they delicious. Then, I warmed up the leftover chicken for lunch today, put it on top of spinach, then added cherry tomatoes and rice noodles and I think it was one of the most amazing salads I've ever had. The juice from the teriyaki sauce made it so you didn't even need dressing. Yum. Make these. Your taste buds will thank you.

Asian Lettuce Wraps: (Just as good if not better than P.F. Changs)
¼ c. water
1 T. cornstarch
½ c. teriyaki sauce
1 – 1½ lb. chicken breast slices
1 can water chestnuts, coarsely chopped
2 T. vegetable oil
Iceberg lettuce leaves
Shredded carrots to taste
Sliced green onions to taste
Rice noodles for garnish

View full recipeWhisk together water and cornstarch in a large bowl until smooth. Stir in teriyaki sauce. Add chicken and water chestnuts; stir to coat. Marinate for 30 minutes. cook and stir small batches of chicken in hot oil in a wok or a large skillet until no longer pink. Serve with rice noodles, shredded carrots and lettuce leaves.

Slow Cooker Chicken BBQ

Super easy. And I just got done eating this and it was SOOOOOOOOOOOO good that I can't stop thinking about it. You know those times when your eyes roll back in your head and you think "this is the best thing I have ever eaten"? Well, admittedly, I have too many of those moments while I am pregnant to actually decide on what really is the best thing I have ever eaten, but at the moment I think it is this. I even took my own picture, I was so happy about it.

I ate this as a BBQ Chicken Sandwich on a hard cheese roll (the kind where the cheese is crusty on top) with light mayo, cheese, tomato, arugula (really healthy and kinda buttery soft - I love arugula), red onion, and pickles. It was so good I will never eat it any other way. Although I am sure it still stands pretty good even without all the toppings.

Oh, and if you use anything but Sweet Baby Ray's BBQ sauce, you are taking a risk. 

From http://allrecipes.com//Recipe/zesty-slow-cooker-chicken-barbecue/Detail.aspx
(For two people, I recommend using half the recipe)

Zesty Slow Cooker Chicken Barbecue

Ingredients

• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce (Sweet Baby Ray's is the best!)
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

Directions

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Chicken Enchiladas with Roasted Tomatillo Salsa

*I made this tonight for dinner for some friends in the ward, and it was a big hit.  It was really tasty!

INGREDIENTS
Roasted Tomatillo Salsa:
1 lb. tomatillos, husked
1 white onion, peeled and quartered
4 garlic cloves, peeled
2 jalapenos, stems removed
2 tsp. ground cumin
1 tsp. salt
1/2 cup fresh cilantro, chopped
1/2 lime, juiced

Enchiladas:
1 Tbsp. extra virgin olive oil
1/2 yellow onion, diced
3 cloves garlic, minced
1 1/2 tsp. ground cumin
1/4 cup all-purpose flour
2 cups homemade or store-bought low-sodium chicken broth
fresh cilantro, chopped (to taste)
1 3 lb. chicken (rotisserie or boil your own to make the broth), boned and meat shredded
salt and freshly ground black pepper, to taste
10 large whole wheat flour tortillas, warmed
8 oz. Monterey Jack and/or Pepper Jack cheese, shredded

sour cream, for serving
shredded lettuce, for serving
Roma tomatoes, diced for serving
avocado or guacamole, for serving
fresh cilantro, chopped for garnish

DIRECTIONS
1. Preheat oven to 400 F.

2. Line a large baking sheet with aluminum foil and lightly grease with cooking spray. Spread tomatillos, onion, garlic, and jalapenos on the prepared baking tray. Roast in preheated oven for 15 minutes. Cool slightly before transferring roasted vegetables and their juices to a blender or food processor. Add the cumin, salt, cilantro, and lime juice and pulse until well combined but still slightly chunky. 

3. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft and caramelized, about 7 minutes. Add the garlic and cumin and cook for another minute. Sprinkle in the flour and stir until a thick paste forms. Slowly stir in the chicken broth and simmer until thickened. Remove from the heat and add half of the roasted tomatillo salsa, a handful of fresh cilantro, and fold in the shredded chicken. Season to taste with salt and pepper.

4. Preheat oven to 350 F. Lightly grease a 9x13 baking dish with cooking spray. Spread a little of the reserved salsa in the bottom of the baking dish.

5. To assemble the enchiladas, put a scoop of the filling inside each warmed tortilla and sprinkle with some shredded cheese. Roll up and place in the prepared baking dish. Pour the remaining salsa over top and sprinkle with the remaining cheese.

6. Bake uncovered in preheated oven for 30 minutes, until bubbling and golden brown on top. Garnish with fresh cilantro and serve with sour cream, shredded lettuce, diced tomato, and avocado.

Serves 6.

Chicken Tortilla Soup (Williams Sonoma's)

A girl in my ward in Richmond made me this after I had James and it has such amazing flavor! She also made this for a Relief Society luncheon once and every girl in the ward begged her for the recipe--it's delicious and I have never really liked tortilla soup before!

1 yellow onion, thinly sliced
2 cloves garlic, sliced
Handful of fresh cilantro (about 2 tsp chopped)
1 cup plum tomatoes, drained
1/2 tsp cumin
4 cups chicken broth
2-3 chicken breasts, shredded (I like to put my chicken in the slow cooker until it falls apart)
Crushed red pepper, optional

Toppings:
tortilla chips
avocado
Monterey Jack cheese
fresh lime wedges
sour cream

Put onion, garlic, and cilantro into frying pan with olive oil, and on medium heat, fry until onion is golden brown. Pour into blender with 1 cup of drained plum tomatoes and puree. Pour back into frying pan and stir in 1/2 tsp. cumin. Cook for 5-6 minutes, it will thicken and darken a little. Pour into a pot with the chicken broth and shredded chicken. Add crushed red pepper for desired spicy heat! Serve with tortilla chips, avocado, Monterey Jack cheese, and fresh lime wedges.

(You can also use this recipe to make Chicken Enchiladas). When you puree the onion, garlic, and cilantro, you puree it with 1 or 2 cans of enchilada sauce. Pour back into frying pan and add cumin and probably just half of a chicken bouillon cube. Heat and stir, stop and pour some of this sauce into a bowl for the enchilada topping. Then, add black beans and shredded chicken to the frying pan mixture (you can also add some crushed red pepper if you like spice). Fry some corn tortillas and fill with the mixture. Top with remaining sauce and cheese. Backe at 350 until hot. SErve with avocado, lettuce, and sour cream.

Chicken and Steak Fajitas

Lorena, this recipe is for you! Since I know you're missing Mexican food in Sweden, I can't imagine you don't have the ingredients for these out there. I've never been a huge fajita fan until I tried these. They're from Cooking Light and they are delicious and I know you and Rob will love them! The marinade is super easy (it says to marinate for 4 hours but tonight I only did it for 2 and they still tasted good) and you can probably use whatever steak you have on hand, or even just chicken. I didn't use a grill for any of it, just a frying pan (cooked the meat first and then added onions, green peppers, and then tomatoes very last). Seriously, they have so much flavor, you will love them!

Chicken and Steak Fajitas
(From Cooking Light)

Ingredients
Marinade:
1/4 cup olive oil
1 teaspoon grated lime rind (I didn't use this)
2 1/2 tablespoons fresh lime juice (I used bottled lime juice)
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon coarsely ground black pepper
2 garlic cloves, minced
1 (14.25-ounce) can low-salt beef broth

Fajitas:
1 (1-pound) flank steak
1 pound skinned, boned chicken breast
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 large Vidalia or other sweet onion, cut into 16 wedges
Cooking spray
16 (6-inch) fat-free flour tortillas
1 cup bottled salsa and/or guacamole
1/4 cup low-fat sour cream
1/2 cup chopped fresh cilantro
Fresh cilantro sprigs

Preparation
To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
Prepare grill.
Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.
Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.
Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.

Chicken Mole Tacos

Not your mama's tacos. Unless your mama is mexican, I suppose.
Anyway, this is more of an idea than a recipe. It's the most authentic mexican taste I can get in Sweden, even though you can get americanized versions of mexican stuff at the grocery store. Mole tacos taste quite a bit different from a ground beef with packet seasoning and hard shells variety. It's not the same at all.


Do this:
Buy a bottle of Dona Maria Mole Sauce (I think most big american grocery stores have this). Mix about a quarter(ish) cup of the mole sauce with 1 cup chicken broth. Freeze the rest of the sauce divided into similar size portions for later use. Put the chicken and mole sauce and some chopped onions, if you like, in a slow cooker for a few hours. When you are ready for it, it will be soooo tender that when you use a fork to shred it, there isn't much shredding involved - it just falls apart.

1 onion - you don't need the whole thing, but dice some up really small
tomatos - dice em up
avocados - make some guacamole
cheese
corn tortillas
favorite taco sauce (although the meat is so good and flavorful, you hardly need it - this from a girl who looooves her sauces)

We like to warm the tortillas up with a little cheese in a pan over the stove top. And I trust that you know what to do from here. The leftovers are great for nachos, burritos, etc.

But you can probably just go to a taco shop for dinner, can't you? I'm so jealous.

Curried corn and shrimp or chicken chowder

Curried Corn and Shrimp / Chicken Chowder
1 can corn or 4 ears of fresh corn
2 T olive oil
1 large yellow onion, diced
2 tsp. curry powder
1 1/2 tsp. smoked paprika
1 can lite coconut milk (15-ounce)
1 quart chidken broth
2 large potatoes, peeled and diced
1 lg. large raw shrimp, remove shells and tails or substitute chicken torn into small pieces
salt and pepper to taste

Cut the kernels from the corn if fresh. Heat the olive oil in a large saucepan. Add onion and saute' until just starting to brown.
Add curry powder and paprika. Cook, stirring constantly, for another minute. Add coconut milk, chicken broth and potatoes. Bring to a simmer and cook until the potatoes are tender. Transfer mixture to a blender, and blend until mostly smooth. Return mixture to the pot over medium heat. When chowder returns to a simmer, add shrimp or chicken. Cook until the shrimp turns pink. Add corn kernels and cook until the chowder is just heated. Serve with salt, pepper and hot sauce...I'm not adding the hot sauce.

Chicken and Dumplings

Lorena's notes: One of the best comfort foods ever. And especially filling for a soup. My own little changes to suit what I had on hand: I used a Betty Crocker biscuit mix (Three cheese and Garlic), substituted cauliflower for the celery, substituted Greek Seasoning for the poultry seasoning, and used cream of chicken for half of the broth. I also cheated and used canned chicken and Rob was none the wiser - he was singing its praises. 

Not too hard to make, but the 15 min prep time as listed in the recipe is a cold-hearted-lie, Rachel Ray.

Recipe by Rachel Ray

Prep Time:

15 min

Cook Time:

25 min

Serves:

4 servings

from http://www.foodnetwork.com/recipes/rachael-ray/chicken-and-dumplings-recipe/index.html

Ingredients

• 1 1/2 pounds chicken breast tenders
• 1 tablespoon olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1 russet potato, peeled and diced
• 2 medium carrots, peeled and diced or thinly sliced
• 1 medium onion, chopped
• 1 rib celery, diced
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 1 teaspoon poultry seasoning, 1/3 palm full
• 2 tablespoons flour, a handful
• 1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
• 1 small box biscuit mix(preferred brand Jiffy Mix)
• 1/2 cup warm water
• Handful flat-leaf parsley, chopped
• 1 cup frozen green peas

Directions

Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.