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Breads and Baked Goods - Salads and Stuff - Soups
Vegetables - Main Dishes - Desserts
Chicken & Dumpling Soup

12 ounces boneless chicken strips
1 tablespoon cooking oil of choice
2 tablespoons flour
1/4 teaspoon dried marjoram, crushed
1 14-ounce can chicken broth
1 medium onion, cut into wedges
1 cup fresh green beans, halved
1 cup carrots, chopped
2/3 cup reduced-fat packaged biscuit mix
1/3 cup yellow cornmeal
1/4 cup cheddar cheese, shredded
1/2 cup milk
1 cup water
Salt and pepper to taste

Season chicken with salt and pepper. In a large saucepan, cook and stir chicken in hot oil for 2 minutes or until browned. Sprinkle flour and marjoram over chicken. Stir in broth, onion, green beans, carrots and water. Bring to a boil; reduce heat and simmer, covered, for 7 minutes.
In a mixing bowl, combine biscuit mix, cornmeal and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls onto hot liquid in soup pot, making eight dumplings. Return soup to boiling, then reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (It’s important not to lift the cover while simmering so the dumplings will cook in the steam.)