* Remember - there must be at least 2 fresh veggies. I've highlighted them in the recipes in green

* For dishes including rice, you can use half a packet of pre-cooked rice instead. Add the rice 3 minutes before the end of cooking time, and reduce the amount of liquid by ¼ mug.

Chicken Stew and Dumplings


1 chicken breast, skinless boneless

1 packet chicken cup-a soup

1 small potato, diced

1 small onion, diced

1 carrot, sliced

1 stalk celery, sliced

garlic salt




1 bay leaf

1/4 pack dumpling mix

1 tablespoons vegetable oil

Make up the dumpling mix as per the instructions on the packet.  Put oil In cooking pan and heat to medium. Saute the chicken breasts for about 20 minutes, turning after 10 minutes. Remove chicken to a cutting board. Saute onion for about 5 minutes. Add 1mug of water and bring to the boil, meanwhile cut the chicken into cubes. Add the chicken cup-a-soup mix and stir. Add remaining vegetables, diced chicken, and herbs. Stir well, bring to the boil and then reduce to a simmer. Make 4 balls of dumpling mix, and place them on top of the stew. Put a lid on the pot and simmer for about 10 minutes. Remove the bay leaf before serving.