Chicken, Chicken, and more Chicken!

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!

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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.

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.

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!

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.

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Trying some of these this weekend!

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

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.

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!!

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