Ingredients for Chicken & Dumplings, a Low Calorie Recipe for Dieters

1 can of biscuit dough found in the dairy section at your local market - use biscuits lowest in calories we opted for 50-calorie biscuits

low fat milk (amount will depend upon personal desired consistency of the chicken and dumplings)

2 Tablespoons of whipped margarine

Salt & Pepper to suit personal taste

1/4 cup of chopped onions, dried parsley (optional)

All-Purpose Flour (for rolling out the biscuit dough)

Chicken bullion (if needed for extra chickeny flavor)

3 raw chicken legs (keep the skins attached for now)

+ 2 quarts of water + large, deep, non-stick cooking pot

As the chicken legs cook with the chopped onions, roll out the biscuits using the flour to coat them so they don't stick to your rolling pin. Roll them until they reach a thin state, then stack on a plate. Cut the stack into 4 sections (in half, then in half again).

Remove the chicken from the pot when it's done, then add bullion if needed. After bullion dissolves, carefully drop the dumplings into the boiling water, one at a time - and in differentareas of the pot to prevent clumping. Reduce heat to low and allow to cook until dumplings are tender. Add the margarine, then the milk - until the dumplings reach desired consistency.

Add parsley if desired, as well as salt and pepper. Enjoy with a serving of English Peas.