Whats your FAV recipe for Ground chicken??

You could add some salsa or sloppy joe mix to it and eat it on top of a baked potato.

Ground chicken with shredded spinach, salsa and parm cheese. Its like a skillet meal, actually really good. Also have tried it with a little tomato sauce, mushrooms and parm, making it like a chick parm.

Hey Kim!

I use ground chicken to make chili. I just add some garlic, pepper, chili powder, kidney beans, canned tomatoes with green chilis, and tomato sauce. Then I top it with FF sour cream and low fat cheese. If you like it with a real kick, you can add some white pepper or tabasco. Mmmmmmm

I used ground turkey to make shepards pie. there are instant mashed potatos that are 80 calories/serving and I add tons of veggies

White Chicken Chili
2 1/2 cups water
1 teaspoon lemon pepper seasoning
1 teaspoon ground cumin
1 tablespoon olive oil
1-2 lbs. ground chicken (browned)
1 clove garlic, finely chopped
1 cup chopped onion
2 (8 ounce) cans white shoepeg corn, drained
2 (4 ounce) cans chopped green chilies, undrained
1 teaspoon ground cumin
2-3 tablespoons lime juice
2 (14 ounce) cans great northern beans, undrained
shredded monterey jack cheese, to garnish

In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil. Bring to a boil. Add the chicken and return to a low boil. Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth. Bring to a boil. Simmer until thoroughly heated, about 45 minutes. To serve, ladle into soup bowls and sprinkle cheese on top. Refrigerate any leftovers; this chili is usually even better heated up the next day. To make it creamier, use creamed corn in place of one of the cans of corn. You can also add black beans.

Stuffed peppers, yummy! and the pepper has next to no calories, to make up for the cals in the ground chicken.

I would like to hear more of these stuffed peppers. I have never had nor made them before.

OMG, I live off them, but I use a chicken breast that i've shredded myself.

here's my recipe:

8 oz extra low fat ground chicken ( but I sub the chicken breast), 2 large red bell peppers, 2 oz long grain brown rice, 1 small onion, portebello mushrooms,chopped broccoli (any veg you have will work in these, carrots, corn, beans...), 1 teaspoon mixed herbs, prepared tomatoe sauce.(add as much as you like, I use 1/4cup per pepper)

Preparation

slice the top off the peppers and remove the caws, keep both the top and body of the peppers, finely chop the onion, mushroom.

Method - Serves 2

Heat a non stick pan to moderate temperature and cook the low fat ground chicken without using any fat or oil, until brown, then remove and put to one side. Put the chopped onion and mushrooms, and whatever cveg you're using in the pan and cook only adding small amounts of water, until starting to get soft, return the chicken to the pan and add the mixed herbs and the tomato sauce, then cook until mixture is fairly dry. Remove pan from heat and put to one side.

While the low fat chicken and onions are cooking, boil the long grain rice, but not too much, the rice should be cooked but firm, and then put to one side. Place the peppers and the tops in boiling water for approximately five or six minutes remove and keep to one side. Once everything is cooked put rice and low fat chicken mixture into a bowl and mix together, add salt if needed. Fill the peppers with the mixture and put the lids on the top. Stand peppers in a shallow dish or on a baking tray and cook in the oven at 180c for twenty minutes, pour some more sauce over the top, heat a few more minutes and then serve.


You can add some shredded cheese to the tops at the same time as the sauce for the last few minutes of cooking! These are soooo good, I make many of them, ahead of time and eat them throughout the week, if you chop them all up(the whole pepper with all the filling) you can addit overtop of some spaghetti squash and have yet another dish!

Stuffed peppers, yummy! and the pepper has next to no calories, to make up for the cals in the ground chicken.

I would like to hear more of these stuffed peppers. I have never had nor made them before.

OMG, I live off them, but I use a chicken breast that i've shredded myself.

here's my recipe:

8 oz extra low fat ground chicken ( but I sub the chicken breast), 2 large red bell peppers, 2 oz long grain brown rice, 1 small onion, portebello mushrooms,chopped broccoli (any veg you have will work in these, carrots, corn, beans...), 1 teaspoon mixed herbs, prepared tomatoe sauce.(add as much as you like, I use 1/4cup per pepper)

Preparation

slice the top off the peppers and remove the caws, keep both the top and body of the peppers, finely chop the onion, mushroom.

Method - Serves 2

Heat a non stick pan to moderate temperature and cook the low fat ground chicken without using any fat or oil, until brown, then remove and put to one side. Put the chopped onion and mushrooms, and whatever cveg you're using in the pan and cook only adding small amounts of water, until starting to get soft, return the chicken to the pan and add the mixed herbs and the tomato sauce, then cook until mixture is fairly dry. Remove pan from heat and put to one side.

While the low fat chicken and onions are cooking, boil the long grain rice, but not too much, the rice should be cooked but firm, and then put to one side. Place the peppers and the tops in boiling water for approximately five or six minutes remove and keep to one side. Once everything is cooked put rice and low fat chicken mixture into a bowl and mix together, add salt if needed. Fill the peppers with the mixture and put the lids on the top. Stand peppers in a shallow dish or on a baking tray and cook in the oven at 180c for twenty minutes, pour some more sauce over the top, heat a few more minutes and then serve.


You can add some shredded cheese to the tops at the same time as the sauce for the last few minutes of cooking! These are soooo good, I make many of them, ahead of time and eat them throughout the week, if you chop them all up(the whole pepper with all the filling) you can addit overtop of some spaghetti squash and have yet another dish!

Do they keep or reheat well I was thinking make one for dinner tonight and one for lunch tomrorow

They keep for about 3 days, but you can freeze em...just make sure they have completely cooled down. I tend to chop them up then freeze I'll throw in some cooked cabbage and cottage cheese and it's kinda like a mock cabbage roll casserole.