Meal Plan: Diet Food and Comfort Food – Farmhouse Chicken & Vegetable Stew with Dumplings Meal Plan: - Diet Food and Comfort Food - Farmhouse Chicken & Vegetable Stew with Dumplings Recipe Meal Plan: Diet Food and Comfort Food – Farmhouse Chicken & Vegetable Stew with Dumplings I apologise for missing out on last week’s Monday Meal Plan, but, I was making marmalade in Somerset with Vivien Lloyd, and was away from Sunday until very late on Monday evening when I got back home. I will be writing all about my marmalade making experience later this week, and have some amazing photos to share too. This week will be a little upside-down as I am travelling over to France on Tuesday and will be trying to pack later on today, but, all the more reason to try to plan my meals this week, even if one day is taken up with travelling. So, back to my meal plan for this week; I only managed to do one 5:2 diet fast day last week, and I am only planning one day this week too, but, it will all be back to normal next week, I hope! There are several special days this week, Pancake Day on Tuesday (Shrove Tuesday) and then Valentine’s Day on Thursday, so an opportunity to scoff as many pancakes as I can make, as well as a chance to cook a special meal for Malcolm and I on Thursday. But, to start to the week off, I am sharing a hearty farmhouse style chicken and vegetable stew with dumplings; I say farmhouse style, as this is a dish that my grandmother used to make, in her old stone farmhouse in Northumberland…….so, a farmhouse style stew then; a real family recipe and one that is perfect to make the day after a roast chicken dinner. I made this stew with some of my home-made chicken stew, which is so much better than when made with commercial stock granules, however, if you have no home-made stock, the best stock is Marigold Swiss vegetable bouillon powder, and, like Delia, I love it and use it frequently in my cooking. So, along with seafood, pancakes and low-calorie meals in this week’s meal plan, I’m starting the week off with this hearty and comforting bowl of chicken and vegetable stew with herb dumplings, perfect for the snow that has decided to return again. I hope you enjoy my weekly meal plan and see you later, Karen. Meal Plan: Diet Food and Comfort Food – Farmhouse Chicken & Vegetable Stew with Dumplings Farmhouse Chicken & Vegetable Stew with Dumplings Print recipe Print with main photo Print text only Serves 4 Prep time 15 minutes Cook time 45 minutes Total time 1 hour Meal type Lunch, Main Dish, Soup, Starter Misc Child Friendly, Serve Hot Occasion Region British By author Karen S Burns-Booth A fabulous and healthy farmhouse style chicken stew with vegetables and herb dumplings; this is perfect for a mid-week family supper or a hearty lunch with crusty bread. I make mine with home-made chicken stock. Ingredients Stew 200g cooked chicken, cut into pieces (skinned and boned) 2 large potatoes, peeled and cut into chunks 450g mixed vegetables, such as carrots, onions, swede and leeks (peeled and diced or sliced) 50g pearl barley 400mls home-made chicken stock (or 400mls hot water with 4 tablespoons chicken stock granules) Dumplings 125g self-raising flour 50g low-fat vegetable suet (or margarine such as Stork margarine) 1 teaspoon dried mixed herbs (or 1 tablespoon freshly chopped mixed herbs) Note A fabulous and healthy farmhouse style chicken stew with vegetables and herb dumplings; this is perfect for a mid-week family supper or a hearty lunch with crusty bread. I make mine with home-made chicken stock. Directions Step 1 Stew: Put the vegetables, pearl barley and cooked chicken in to a casserole dish or large saucepan and add the stock (or water and stock granules). Simmer for 25 to 30 minutes, or until vegetables and pearl barley are soft and then season with salt and pepper to taste. Step 2 To make the dumplings, mix the flour, suet or margarine, herbs and seasoning (salt and pepper), and add enough water to make dough that is elastic, but not too sticky. With floured hands roll the mixture into 8 balls. Step 3 Add the dumplings to the stew and put the lid on, and cook for a further 20 minutes without taking the lid off, until the dumplings are light and fluffy. Step 4 Serve immediately allowing 2 dumplings per person. Powered by GetMeCooking Monday Meal Plan: Monday 11th February: Breakfast: Porridge with Honey Lunch: Sandwiches Tea/Supper: Farmhouse Chicken & Vegetable Stew with Dumplings Farmhouse Chicken & Vegetable Stew with Dumplings Tuesday 12th February: Breakfast: Porridge with Honey Lunch: Travelling all day – Sandwiches and Fresh Fruit Tea: Late supper – Pancakes A Quire of Pancakes Wednesday 13th February – Fast Day: (500 calories) Breakfast: Boiled Egg (51 cals) Lunch: Leek Soup (100 cals) Tea: Mediterranean Wild Haddock Gratin (270 calories) Mediterranean Wild Haddock Gratin Supper: Apple (47 cals) Milky coffee made with 100mls skimmed milk (41 cals) Total: 508 calories Thursday 14th February – Valentine’s Day: Breakfast: French Toast with Raspberries Lunch: Truffle Omelette Supper: Pan-fried Scallops with Black Pudding and Warm Fennel Salad Pan-Fried Scallops with Black Pudding and Warm Fennel Salad Friday 15th February: Brunch: Scandinavian Smoked Salmon & Scrambled Egg Breakfast Wraps Scandinavian Smoked Salmon & Scrambled Egg Breakfast Wraps Supper: “Sunday Lunch” Chicken, Sausage and Vegetable Hotpot “Sunday Lunch” Chicken, Sausage and Vegetable Hotpot Weekend: Baking and Preserves Old-Fashioned Granny Loaf (Egg-Free and Fat-Free) Recipe Three Fruit Marmalade Ham for Sunday lunch Ham with Madeira Raisin Sauce I am linking this meal plan up to Mrs M’s Meal Planning Monday Blog Hop.