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" \n We all have one of those weeks every now and again when the pressure is rising and the stress barometer hits its max. There are plenty of different cures for relief \u2014 massage, yoga, deep breathing. My number one elixir for anxiety? Comfort food. Best of all, this meal is as simple as it is soothing. Invite your boyfriend to join you, and after a bowl of chicken and dumplings and a foot rub, you&amp;#039;ll be wondering What tension? Bonus: He&amp;#039;ll think you&amp;#039;re a domestic goddess! Fennel Salad With Red Onions and Oranges Crunchy, sweet, and savory \u2014 this salad has all the elements to make it so satisfying. 3 fennel bulbs, very thinly sliced 1/2 red onion, very thinly sliced 1 orange, cut into segments 2 T extra-virgin olive oil 2 T freshly squeezed lemon juice Salt and pepper Toss fennel, onion, and orange with olive oil and lemon juice. Season with salt and pepper. Quick &amp;#039;n&amp;#039; Easy Chicken and Dumplings I grew up eating chicken and dumplings in my grandma&amp;#039;s kitchen. Making them from scratch can be time consuming, but with a couple adjustments, I managed to turn my favorite comfort food into a one-pot wonder that&amp;#039;s done in a snap...and I think it&amp;#039;s just as good as Grandma&amp;#039;s is (but don&amp;#039;t tell her I said that). 2 c. biscuit mix (such as Bisquick) 2/3 c. reduced-fat milk 6 c. low-sodium chicken stock 2 sprigs fresh thyme 1 bay leaf 1/2 t. salt 1/2 t. freshly ground black pepper 2 T all-purpose flour 1/4 c. water 2 c. cooked chicken, shredded (I use a store-bought rotisserie chicken) 2 c. frozen mixed vegetables (such as peas, carrots, and corn) 2 T fresh flat-leaf parsley, minced In a small bowl, stir biscuit mix and milk until just combined. Set aside. In a medium pot, combine stock, thyme, bay leaf, salt, and pepper, and bring to a boil. In a small dish, whisk flour with water, and stir into chicken stock. Add chicken and mixed vegetables. Using a tablespoon or an ice-cream scoop, drop dumpling batter into boiling stock. Reduce heat to a simmer, and cook uncovered for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley. NEXT: Katie Lee&amp;#039;s recipe for Cookies and Cream Truffles!    Cookies and Cream Truffles These look really fancy, but they are so easy! Store them in an airtight container in the freezer and they&amp;#039;ll last two weeks. 8 Oreo cookies 4 oz. cream cheese 1 c. semisweet chocolate chips 1 t. powdered sugar, for dusting Line a baking sheet with parchment paper. Place the cookies in a food processor, and pulse into fine crumbs. (Or put cookies in a zip-top plastic bag and crush.) Add the cream cheese, and pulse until just mixed. Use a teaspoon to scoop the cookie mixture into small balls. Place the cookie balls on the baking sheet, cover with plastic, and freeze until firm, about 1 hour. Microwave the chocolate chips for 1 minute, and stir. Then nuke for 30 more seconds, and stir again. Dip the cookie balls into the chocolate using a toothpick or fork, and place back on baking sheet. Put the powdered sugar in a sieve, and lightly dust the truffles. Cover with plastic wrap, and freeze until firm, about 1 hour. Serve cold. "^^<http://www.w3.org/2001/XMLSchema#string>
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