Cluck, cluck, chirp, chirp, quack, quack-POULTRY!
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_Kitten_Kate
Posts: 520 Member
This is the place where you add your poultry recipes.
Please add the ingredients as well as the nutritional content.
Photos of the dishes are greatly appreciated.
Thanks for adding!
Please add the ingredients as well as the nutritional content.
Photos of the dishes are greatly appreciated.
Thanks for adding!
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Replies
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This is from Shannon023... from the recipe forum
Buffalo Chicken Rolls
makes 12
12 egg roll wrappers (roughly 4 square inches)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese (4 ounces)
1 cup broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving
Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
Repeat with remaining rolls.
Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.
*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.
Nutrition Information for 1 roll: Calories: 103, Fat: 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb: 9.9g, Fiber: 0.5g, Sugars: 0.3g, Protein: 8.1g0 -
From the recipe Forum-ChristineS_51
Spicy Chicken & Couscous (serves 4)
MARINADE
1 tablespoon olive oil
1 clove garlic, crushed
1½ teaspoons ground cumin
1 teaspoon ground paprika
1 – 2 tablespoons sweet chilli sauce (or ¼ - ½ teaspoon dried chilli flakes)
4 (800g) single skinless chicken breast fillets
COUSCOUS
1 cup chicken stock (or 1 cup hot water & chicken cube)
1 cup couscous
40g butter
2 teaspoons finely grated lemon rind
150g baby spinach leaves (or box of frozen spinach)
Salt & freshly ground black pepper
• Combine marinade ingredients in large bowl.
• Split chicken breasts sideways – lay your hand flat on chicken, then slice carefully through chicken to make two thinner pieces.
• Put chicken in bowl and mix the marinade all over the chicken so it is all coated. You can cover & put in fridge overnight if you want.
• When ready to eat, prepare couscous:
• Pour boiling stock over couscous in heatproof bowl. Cover, stand for 5 mins.
• Stir couscous with fork to fluff it up.
• Melt butter in pan, fry couscous till hot and separated, add raw fresh spinach and cook until wilted. If using frozen, cook spinach in microwave 4 mins, drain, stir into couscous, heat thru. Add rind, salt & pepper to taste. Toss gently.
• Cook chicken on heated oiled griddle pan or fry pan until browned on both sides and cooked thru – shouldn’t take long – about 6-8 minutes.
• Serve chicken on Spinach Couscous with lemon.\\If you didn't want to eat the couscous you could just have the chicken - it is really nice, and the spices marinade make it taste so nice - one of my favourites0 -
Creamy Cranberry and Pistachio Chicken
8 oz Light Cream Cheese
1/8 Cup Red onion or yellow-fine Diced
1oz Pistachio's- roughly chopped
1 Tbsp balsamic Vinegar
Pepper to Taste-- One or two Grinds
1/2 Cup Fresh Cranberries- Roughly Chopped
1/4 Cup or More- Canned Cranberry Sauce- Or Omit and Sweeten with sugar.
4 chicken Breasts
Preheat oven to 350
Mix all the ingredients except the chicken. Taste. If you want it to be sweeter. add a bit more cranberry sauce or sugar.
Cook or bake Chicken til Done. Top the chicken with the Cranberry Mixture Place in oven safe baking dish.
Place in oven. Bake 20 minutes or til the cranberry mixture is hott.0 -
Bocconcini Balsamic tomato chicken
2 8 Oz Chicken Breasts- Boneless and Skinless
6 Tbsp Balsamic Vinegar
2 to 4 Tbsp Honey
Salt and pepper to taste
1/4 Cup Red Onion - thin Sliced
12 Cherry Tomatoes or more
8 Bocconcini
2 Tbsp margarine or Butter
1/2 Tsp Minced Garlic
Directions
Grill your Chicken on a BBQ or Fry in a pan til done.Season and set aside
In a separate pan, warm the butter and add the garlic, red onion and cherry Tomatoes, sautee til the onion is tender add the balsamic vinegar and two tbsp honey,
Simmer til it begins to thicken. add salt and pepper. Sample the sauce to make sure its sweet enough.
Add the Bocconcini.
Plate your Chicken, And put 6 cherry tomatoes and 4 Bocconcini balls on each, pour over remaining sauce.0 -
Fake Sesame Chicken
1 cup brown rice- uncooked
2 Cups Low Sodium chicken Stock
6 tablespoons honey
1 tbsp Fresh Cilantro-Opitonal
4 Tbsp Golden Roasted Flax Seeds
4 tablespoons soy sauce (low sodium)
2 cloves of garlic, minced
1/8 cup cornstarch- Optional
1 lb chicken cut into 1 inch pieces
Pepper
Broccoli or Snap Peas, or par boiled carrots- Or All of them- Opitonal
2 tablespoons olive oil
Directions
heat your oven to 400, put your rice and chicken stock into a oven safe container and bake 45 Minutes or til done. or cook on the stove.
After your rice has been cooking for 15 minutes.
Preheat a large frying pan on medium.
Toss the chicken in the cornstarch
Add the Olive Oil to the pan, wait 30 seconds, Add Chicken, Spread out. cook Til almost done. Add your veggies if you're adding them.
Add the Flax seed and the garlic.let Cook a minute or two.Now add the honey cilantro,and the Soy sauce sauce.
Simmer til the sauce thickens.
Serve on a bed of Rice.0 -
Thai Chicken Patties
1 Lime-Juiced
1 egg
2 tbsp bread crumbs
1 tbsp hot chili garlic sauce
1 lb ground chicken or turkey
1/4 cup cilantro
Dash pepper
Combine together ingredients. Mixing well
Form into patties. and grill.0 -
Chicken Taco Cornmeal Pie
1
Tbsp. oil
1-1/2
lb. boneless skinless chicken breasts, chopped
1
green pepper, chopped
1
pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
3/4
cup water
1
cup KRAFT Shredded Cheddar Cheese
1
pkg. (8-1/2 oz.) corn muffin mix
Make It
HEAT oven to 400°F.
HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. Stir in peppers, seasoning mix and water. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
SPOON into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.
BAKE 20 min. or until golden brown. Let stand 5 min. before serving0 -
Chicken Biryani
1
cup basmati rice, uncooked, rinsed
1
Tbsp. olive oil
1/2
tsp. cumin seed
1
onion, finely chopped
2
cloves garlic, minced
1
tsp. minced gingerroot
1/2
lb. boneless skinless chicken breasts, cut into bite-size pieces
1
tsp. ground cumin
1-3/4
cups chicken broth
1/4
cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
1
tsp. garam masala
1/2
tsp. ground turmeric
1/4
tsp. ground red pepper (cayenne)
1/2
cup ATHENOS Greek Strained Nonfat Yogurt
Make It
PLACE rice in medium bowl. Add enough cold water to cover rice. Let stand 10 min.
MEANWHILE, heat oil in large nonstick skillet on medium heat. Add cumin seed; cook and stir 30 sec. Stir in onions, garlic and ginger; cook 5 min. or until crisp-tender, stirring constantly. Add chicken and ground cumin; cook and stir 2 min.
DRAIN rice. Add to chicken mixture with all remaining ingredients except yogurt; mix well. Bring to boil; cover. Simmer on low heat 22 to 24 min. or until rice is tender and liquid is absorbed. Serve topped with yogurt.0 -
My Homemade Turkey Chili
(adjust spices to your taste, I like mine really spicy!)
Makes 8 servings
-1 tbsp extra virgin olive oil
-1lb ground extra lean turkey breast
-1 large clove garlic, minced
-1 yellow onion, diced
-1.5tbsp chili powder
-2 tsp cumin
-1 tsp dried oregano
-1 tsp paprika
-1/2 tsp cayenne pepper
-1 19oz can diced tomatoes (no added salt)
-1 16oz can kidney beans, rinsed under cold water for at least 1 minute
-Salt & Pepper to taste
Heat olive oil in a large stockpot over medium-high heat, add garlic and onions, cook 1 minute. Add turkey and stir-fry until browned. Stir in seasonings, canned tomatoes, and one full can of water. Bring to boil, reduce heat to low. Add kidney beans, and simmer 15-20 minutes. Season to taste. I like to garnish with a couple tablespoons shredded cheddar.
** additional vegetables (peppers, corn, zucchini) can be added at the same time as the kidney beans if you like **0 -
Snagged from the recipe boards.... Sounds oh so yummy.
Shredded Buffalo (sauce) Chicken in the crock pot
4 boneless skinless chicken breast
1 bottle of Franks Buffalo Sauce
1 Packet Hidden Valley Ranch Powder
2 Tablespoons Butter
Throw the (frozen or thawed) chicken breast in the crock pot, top with 3/4 bottle of franks buffalo wing sauce, add packet of ranch powder. Cook on low for 6 hours. After 6 hours, shred chicken with two forks, add butter, stir, cover and cook for another hour to let the chicken soak up the sauce.
Serve however the hell you would like! In a hoagie, on top of salad, in your eggs, as a taco...the sky is the limit people!0 -
Snagged from the recipe boards.... Sounds oh so yummy.
Shredded Buffalo (sauce) Chicken in the crock pot
4 boneless skinless chicken breast
1 bottle of Franks Buffalo Sauce
1 Packet Hidden Valley Ranch Powder
2 Tablespoons Butter
Throw the (frozen or thawed) chicken breast in the crock pot, top with 3/4 bottle of franks buffalo wing sauce, add packet of ranch powder. Cook on low for 6 hours. After 6 hours, shred chicken with two forks, add butter, stir, cover and cook for another hour to let the chicken soak up the sauce.
Serve however the hell you would like! In a hoagie, on top of salad, in your eggs, as a taco...the sky is the limit people!
I made this today... And it was good, but I had to tweak it a little. It was wayyyy too hot.
So, this is what I did...
I used half a bottle of buffalo sauce and half a bottle of BBQ(bulls eye) and added about half a cup of apple juice...along with the ranch powder..(which I think you could leave out you don't really taste it).
It tasted like a lil spicy BBQ chicken.
I made turnip/collard greens and some diced sweet potatoes to go with it. It was a hit with the family.0 -
This is an italian dish. I forgot its name. Hmmm...well here's how its made.
Ingredients:
2 chicken breast or 4 chicken thigh
1 can unsalted tomatoes
1 carrot
1 stock celery
1 onion
1 can chicken broth
1/2 cup white wine
1 tbsp minced garlic
1 tbsp oregano/basil/tyme (italian seasoning?)
1 sprig of rosemary (or 1 tbsp)
Salt and Pepper to taste.
Set a high heat, add a little oil, and brown slightly salt/peppered chicken. Put to the side (doesnt hv to be fully cooked). Lower heat, and add onions and garlic till carmelized. Then add carrot and celery. Cook for a few moments just to get the flavor incorperated. Then add broth, white wine, and italian seasoning. Scrape the bottom with a wooden spoon to pick up any chicken falvored bits. Allow the alcohol in the broth to cook for a moment, then lower the heat and add the chicken and rosemary. Allow it to simmer for 20-30 minutes.
You can eat this by itself, which some quinoa, or mix in some pasta and eat it like a rich stew.
This is a modified version of a recipe i found online. Its pretty low calorie. I would say this is enough for 3-4 people with sides. My bf and i ate all of it ourselves. Lol. We eat A LOT though.
Its just under 800 calories for the whole pot. 70 g of protein, 8 g of fat, 12 g of carbs.
So thats about 267 cals per serving (if your serving 3), 24 g protein, 3 g of fat, 4 g of carbs.0 -
What is the serving size and calories per serving on this one? It looks so easy and yummy. For the spicy chicken with couscous.0
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This sounds really good. Thanks for sharing!0
