DAY 6: Southwest Chicken and Dumplings, Green Peas & Green Salad

Southwest Chicken and Dumplings

  • 2 Tbsp olive oil

  • ½ onion, diced

  • 1 carrot, sliced

  • 1 cup frozen corn

  • Chicken thighs and sauce from Day 4

  • 2 cups water

  • Freshly ground pepper to taste

  • 1 cup Kale-Cannon from Day 4

  • ½ cup flour

  • 1 egg

  • ½ tsp baking soda

  • Cilantro & green onions, chopped

Instructions

In a large saucepan, sauté onion and carrot in olive oil 5 minutes. Shred chicken with a fork. Add reserved  BBQ sauce, chicken, corn, water and pepper to pot. Bring to a boil. Combine  reserved Kale-Cannon, flour, egg and baking soda to form a dough. Drop by tablespoonful into boiling soup; cover and cook for 7 minutes or until dumplings are cooked through. Serve with cilantro and green onions.

Green Peas & Green Salad

Instructions

Place 1 cup green peas and ¼ tsp sea salt in a saucepan. Cover with water; bring to a boil and cook for 3-5 minutes or to your desired finish. Serve with green salad reserved from Day 2.