Chicken, Chicken, and more Chicken!

lh1626

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btflmami

I LOVE this thread. I'll slowly but surely try them all.

I also love the chick who doesn't eat animals but cooks them, hahaha

LOL..too funny!

jezzelynn

Does it matter if you cook chicken legs the same way every night and eat them. The only way I will eat chicken is if its baked in the oven. And the only part of the chicken I will eat are the legs.. Is that a good thing or a bad thing? I know my Mother in law eats nothing but boneless skinless chicken breast she makes in the microwave and she weighs maybe 80lbs. She is skin and bones. But I cant handle chicken breast no matter how it is cooked. Are there different options I can try with the chicken legs??

emileesgram

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knw32183

Can't wait to go grocery shopping and make some of these:)

bcl003

Okay here is a family favorite: Chinese Chicken Morsels
Serving size is for 2 adults and a toddler... It can be for 4 by adding 2 more chicken breasts, but we like a lot of the sauce...

2 chicken breasts (supposed to be cut into cubes to technically be morsels, but we often just make the whole breasts)
1/4 cup lemon juice
1/4 cup soy sauce (I use reduced sodium)
1/4 cup dijon mustard (I normally go to taste with the mustard)
1/4 tsp cayenne pepper (I add more because we like a lot of fire!!!)
Optional add garlic powder (I did this accidentally and it turned out even better)

Throw everything in a container, the big ziplock baggies work great. Mix it all around making sure the mustard has dissolved into the other liquids and there are no clumps of the spices. Let marinade for at least 30 minutes, the longer the better. I then pull the chicken out and cook however I feel that night. Most of the time I pull the chicken out with tongs and put on the George Foreman, sometimes we bake them and other times I will put them in the skillet and turn once until done. The remainder of the marinade you boil and strain for an amazing tart sauce! We eat it like this: a bed of steamed brown rice with chicken pieces and steamed veggies on top covered with the sauce. It's delicious if you like mustard and/or tangy foods.

bcl003

I'm a chicken fanatic... >.> I eat it all the time... I think i was born part fox or something and just feel a need to eat the little suckers...
Here are some of my ideas, hope you all like them :P

I loved all of your ideas!!! Thank you so much for posting them!

mel8693

I eat chicken the same way, everyday, but I love it. It's simple and tastes great.
I use boneless, skinless chicken breasts and cook them in my George Foreman Grill, with Italian seasoning and cracked black pepper. Once fully cooked, I cut it up (looks like I have more on my plate!) and drizzle olive oil over the pieces, adding more seasoning and pepper.
It's SO good!

sounds mm mm mmm.

sweetd_cali

I get cravings for California Pizza Kitchen's BBQ Chicken pizzas, so I do this

I take a pita, split it so you get two thin round "pizza" crusts. On each, spread a tablespoon of your favorite bbq sauce, add low fat cheese of your choice, red onions, bell peppers and shredded chicken. Broil for 5-7 minutes (until the edges are crispy and cheese melted).

Pizza craving quenched

Brin2012

Here's a Spicey Chicken a Spinach Salad you can toss together in no time - Just had it for lunch! Filling and Delicious!

Boneless Skinless Chicken Breast and Frank's Red Hot Original - Cook down in a crockpot

Serve it on a baby spinach salad with red peppers, avocado, non-fat greek yogurt and fresh lime!! So yummy I might have it for dinner too!

wofford16

My favorite way to cook chicken is to bake it in the oven covered in Cream of Chicken Soup.....Yum.

BlueJean4114

for some variety, i think that pork is just as lean,
if not leaner,
than chicken. Getting a low calorie BBQ sauce, and throwing them in the oven, or on the grill, is 1 of many many easy ways to cook porkchops.

gatorginger

bump for later

cheergirl1993

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maryjay51

marinate it in jamacain jerk sauce and grill it ..omg deeelish over a bed of brown rice

vkruithof

bump!

jlapey

Chicken is one of the most versatile meats. Google "chicken recipes". I'm certain you'll find a multitude of ideas. Lots of healthy cookbooks available as well. If you can follow directions, you should never be bored with it.

My favorite super easy ways are: sauteed with onions and peppers, tortilla pizza, tacos or stir-fry. I've even added the sauteed chicken into pilafs made with wild rice or barley (throw in some veggies and it's a healthy one-dish wonder).

Happy cooking!

Monkeymomma05

Trying some of these this weekend!

SaharaZaraMorocco

My new favorite way is to put about a pound and half of tenders in the slow cooker with La Choy Orange Ginger Sauce/Marinade. Cook on low 4 -6 hours - delish! Nothing else needed. Yum.

Yellerie

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Allison22451

buffalo chicken wraps... i eat variations of this several times a week. low cal, cheap, and super-easy.
nom nom nom.
in fact, i just had it for lunch.

KFJOI4JWGOJM

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foslisa

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toysbigkid

umping this to get all these great recipes...thanks everyone... Now, I starving!

wolfmom53

My old way of cooking it was my favorite. Throw it in crockpot (frozen if needed), add a can of cream of something soup and cook all day. Shred and put on top of mashed potatoes. OMG, I ate this at least 3 times a week. So good.

My new way is chicken with salsa cooked all day with no mashed potatoes. Still good. I will either eat plain with a bit of sour cream or I put on corn tortillas (not the crunchy kind the ones that aren't fried).

My other favorite is baking with a piece of bacon or two on top. Then when almost done put a couple of slices of swiss cheese on top and let melt. Very plain but very delicious.

Do you use boneless skinless?

Hearts_2015

Homemade Chicken Stock (Crockpot or on the Stove)

Ingredients:

•1 whole chicken carcass {You can alternately use a whole chicken with all of the meat on it or smaller pieces of chicken with bone.}
•8 cups water
•1 Tablespoon lemon juice or vinegar
•3 stalks of celery, cut in half
•1 onion, quartered
•3 carrots, peeled and cut in half
•3 cloves of garlic, peeled
•salt and pepper to taste
•sprigs of fresh rosemary, thyme, and parsley {optional}

Directions:

After the chicken boils, remove any impurities that rise to the top for a nice clear stock. Then reduce temperature to low. Cooking over too high heat also makes stock cloudy.

Place chicken carcass {or chicken pieces, or whole chicken} in a large stock pot. Cover with 8 cups of water and lemon juice or vinegar. Bring just to a boil and then reduce heat to low. Skim off any scum that rises to the top. Add celery, onion, carrots, and garlic to the pot.

Simmer covered on low heat for 8-12 hours (or overnight). Low, slow heat is key. ( If you don’t like leaving the stove on all night (or day), you can easily adapt this recipe for the slow cooker. Just make sure to boil raw meat before adding it to the crock pot.

If you boil your bones, you will get a cloudy stock. If you wish to add fresh herbs for extra seasoning, add for the last 30-60 minutes of cooking. When stock is finished, strain out bones and vegetables and discard. {If you were using a whole chicken, be sure to remove so that you can pull off all of the meat when it is cooled.} Use a fine mesh strainer or cheese cloth to strain out any small pieces if necessary.

Freezing Directions:
Cool chicken broth and use in recipes as directed or store in freezer bags. Thaw to use in recipes.

Servings: 8 cups

http://onceamonthmom.com/homemade-chicken-stock/ - Lots of great tips regarding the above at this link.

jenjen0214

One that I tried recently - crush pork skins to a powder and add any flavor of seasoning to the mix. Put a tablespoon of olive oil in a zip lock bag and put your chicken breasts in to coat them. Roll them in the powder mix. Place them in a glass cooking pan and bake at 400 degrees for 30 minutes. Super yummy!!!

jenjen0214

For lunch today, I pan grilled chicken breasts, onion and red pepper. Once the chicken was cooked, I added drained/rinsed black beans and a handful of grated cheese, rolled this mixture in whole wheat tortilla shells and grilled on the griddle just long enough to brown the shell and melt the cheese. Served with salsa and sour cream, YUM!!

Hearts_2015

Hummus Crusted Chicken

1. Sprinkle chicken lightly with salt and pepper. Spread chicken with hummus; roll in bread crumbs.

3. Heat 2 tablespoons oil in a skillet over medium heat. Add chicken; cook 12 minutes or until no pink remains (170 degrees F), turning once. Add more oil, if needed. If crumbs brown too quickly, reduce heat. Serve with lime wedges. Makes 4 servings.

Nutrition Facts (Hummus Crusted Chicken )
Servings Per Recipe 4,Calories 491,Protein (gm) 43,Carbohydrate (gm) 35,Fat, total (gm) 20,Cholesterol (mg) 82,Saturated fat (gm) 3,Monosaturated fat (gm) 13,Polyunsaturated fat (gm) 3,Dietary Fiber, total (gm) 6,Sugar, total (gm) 2,Vitamin A (IU) 49,Vitamin C (mg) 8,Thiamin (mg) 0,Riboflavin (mg) 0,Niacin (mg) 17,Pyridoxine (Vit. B6) (mg) 1,Folate (µg) 101,Cobalamin (Vit. B12) (µg) 1,Sodium (mg) 676,Potassium (mg) 714,Calcium (DV %) 101,Iron (DV %) 4,

I imagine this could be done in the oven with tenders as well?? Thanks for the idea! Never would have thought to brush a bit of hummus on the chicken, love the idea of the unique taste with all the varieties of hummus out there these days.

dot1212

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