I need Chicken recipes

briteyes1002
briteyes1002 Posts: 313 Member
in Recipes
Hello everyone!

I am some what of a vegetarian. I dont eat anything with four legs. So the only animals I consume is chicken and turkey. So after 20 years of eating the same recipes over and over. I am a little bored.

Any suggestion on chicken breast or ground turkey recipes?

I do the usual turkey chilli
turkey meatloaf
chicken kabobs
grilled chicken
chicken stew
baked chicken

I need something a little more exciting for my taste buds..

Any recipes you all can throw out to me?

Kerry

Replies

  • Francl27
    Francl27 Posts: 26,371 Member
    Sadly the only way I actually like chicken breast is grilled, or pan fried in small chunks (as part of a meal or whatever).

    But I eat it

    Plain with barbecue sauce and veggies
    In salads (chicken salad or just pieces of grilled chicken over greens and mixed ins)
    With rice and peppers and sweet and sour sauce
    Could put it in fried rice I guess, but I prefer shrimp
    In tacos/tortillas (can do quesadillas)
    On a bun

    Ground turkey I typically just do stuffed peppers or meatloaf with.
  • Jen800
    Jen800 Posts: 548 Member
    Oooooh Girl, do I have some recipes for you! These are ones I've tried and tested, and they are Ah-Ma-Zing.


    1.Cheesy Stuffed Jalapeno popper chicken - Don't worry, it doesn't have to be spicy. Just add less of the jalapeno.

    http://www.skinnytaste.com/2012/04/cheesy-jalapeno-popper-baked-stuffed.html


    2. Enchiladas. I made my own sauce though to make it healthier.
    http://www.skinnytaste.com/2010/02/chicken-enchiladas.html

    3.Quesadilla recipe of my own:
    1-2 oz chicken
    30 g cheese finely shredded
    about 1 cup spinach
    salsa
    YOU CAN'T TASTE THE SPINACH AT ALL! Add more stuff too if you want.


    4. Bruchetta chicken. I haven't tried this one actually, but I plan to (without the dressing and wtih tomatos)

    http://www.the-girl-who-ate-everything.com/2009/04/grilled-bruschetta-chicken.html


    5. Paleo Almond crusted chicken strips. This is one of my all time favorites. I replace a bit of the almonds with oat flour to lower the calories, and I add a TON of paprika (more than the recipe) to give it a sweet-ish flavor. Make honey mustard out of greek yogurt!

    http://www.generationyfoodie.com/2013/06/paleo-almond-chicken-fingers.html


    6. Chicken Rollatini stuffed with spinach - I use mozzarella in this recipe instead of the "fancy" cheese. The ricotta makes this taste so good inside though, so don't substitute that.

    http://www.skinnytaste.com/2011/04/chicken-rollatini-with-spinach-alla.html


    7. Homemade "chicken Cordon Blu"
    I make this variation of it by using:

    -30 g mozzarella cheese, sliced
    1-2 slices deli ham (try to find grass fed/ non gmo, but no problem if you can't. It's not that much.
    however many oz chicken you want, coated in oat flour/almond mix and garlic / whatever other spices you like.

    I serve this with Greek yogurt honey mustard instead of hollendaise and it's great!
  • k_nicole87
    k_nicole87 Posts: 407 Member
    A new family favorite in my home is teriyaki stir-fry. We use a low-sodium (organic if we can find it) teriyaki sauce, tons of veggies, and plate it over rice. I use quinoa for mine instead of rice.
  • ThinLizzie0802
    ThinLizzie0802 Posts: 863 Member
    Stir Fry
    Ground turkey or chicken tacos
    Ground turkey or chicken enchiladas
    Ground turkey or chicken meatball subs
    Chicken and Kale soup
    Chicken Fajitas
    Orange Chicken
    Enjoying the Land O Lakes Saute cubes for chicken
  • Mygsds
    Mygsds Posts: 1,564 Member
    Go to for my husband is

    2-3 chicken breasts
    Taco seasoning 2-3 T
    Any kind of salsa
    Small container sour cream

    Mix chicken with taco seasoning, put in crockpot
    Cover with salsa whole jar
    Cook on high 3-4 hours or till done
    Remove, shred and mix with sour cream. Good in tortilla or over rice.
    Always my family favorite.
  • couchbunny
    couchbunny Posts: 11 Member
    I like turkey burgers (season well with salt/pepper and a dash of worchestershire) and make taco-seasoned turkey meat for tacos, burritos and taco salads. If you have a slow cooker you can use it to cook chicken breasts for shredding, which is good for all sorts of things. You can also sometimes find chicken sausage at meat counters, depending on where you shop, seasoned up in various ways. I love to get the italian spiced ones and make pasta with them. Yum! I know those aren't specific recipes, but if you want/need more detail feel free to message me.

    A few Skinnytaste recipes have been linked already, but all of my favorite chicken recipes in my recipe box come from there.

    Chicken and Andouille Sausage: http://www.skinnytaste.com/2013/02/chicken-and-andouille-sausage.html

    Baked Chicken Parmesan: http://www.skinnytaste.com/2009/04/baked-chicken-parmesan.html

    Chicken Francese, lightened up: http://www.skinnytaste.com/2009/01/lighter-chicken-francese-83-pts.html

    Taco Stuffed Zucchini Boats: http://www.skinnytaste.com/2013/07/taco-stuffed-zucchini-boats.html (turkey, but meets your qualifications!)

    Good luck and if you find some others you like let us know! :)
  • dglenn2015
    dglenn2015 Posts: 2
    I like taking ground chicken and ground turkey and browning it. After I will add some sriracha sauce. It is amazing!!
  • avskk
    avskk Posts: 1,787 Member
    Here's a new one I just threw together this morning. It's very easy and should be delicious -- sort of a quicker, updated take on chicken yassa. I used chicken thighs but breasts would work just as well.

    Take your thighs/breasts (frozen is fine) and coat them in mustard sauce (I used store-bought, Trader Joe's garlic-mustard aioli but I'll include a quick recipe for homemade at the end). Quickly toast some fresh cardamom (non-stick skillet, dry, over medium heat just until the seeds get fragrant) and grind it up (pestle or coffee grinder) -- or use store-bought cardamom powder. Roll the coated chicken in the cardamom and throw it in the Crockpot on low for 12 hours or high for 8 hours.

    To make homemade mustard sauce: Mash a couple cloves of garlic with a tablespoon of salt (kosher is best but table will work) until a paste forms. Process garlic-salt paste, three egg yolks, four tablespoons strong mustard, two tablespoons mayonnaise, and two tablespoons lemon juice in a food processor or blender until mixture emulsifies.
  • mzbek24
    mzbek24 Posts: 436 Member
    What about a Chicken or ground Turkey Paella? I was going to cook one tonight with chicken mince and vegetables, from a recipe I found online.
    I figured the Aussie recipe wouldn't be any good to you because of different measurements etc but I found this one on a US site if you're interested:


    http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyCooking/Chicken-Paella_UCM_444306_Article.jsp
  • Currahee3
    Currahee3 Posts: 8 Member
    These sound amazing. Bump!
  • Josalinn
    Josalinn Posts: 1,066 Member
    http://www.foodnetwork.com/recipes/aarti-sequeira/tomato-yogurt-chicken-curry-recipe.html

    I made this over the weekend. It came out awesome. It's about 400/serving, but you could easily half that and have some steamed broccoli on the side.
  • MysteriousMerlin
    MysteriousMerlin Posts: 2,270 Member
    I make taco meat using ground turkey.

    1/2lbs ground turkey
    1 yellow onion, chopped
    1 green or red bell pepper, chopped
    1 can low sodium black beans, drained and rinsed well (or if you can find frozen, use half bag)
    1 can no salt added fire roasted tomatoes (I like Muir Glen brand)
    1/2 cup corn
    1/2 tablespoon dark chili powder
    2 teaspoons ground cumin
    1/2 teaspoon onion powder
    1/2 cup no-salt-added chicken stock (or just water)
    pinch of salt

    Saute onion in small amount of butter or olive oil on medium heat until softened (5-7 minutes). Add bell pepper and saute another 3-4 minutes. Add turkey and cook until no longer pink. Add in black beans, tomatoes, corn and seasonings and stir well. Add chicken stock and stir. Bring to a slight boil, then reduce heat to low. Cover with lid most of the way, and let simmer for 15-20 minutes.
  • nsimon24
    nsimon24 Posts: 115 Member
    My favorite "goto" recipe - I LOVE African food - Ethiopian (Swoon), Moroccan - if it comes from that continent I'm in! The sunflower butter can be subbed with any of the nut butters or Tahini, use the same amount for mild butters, adjust for the stronger ones, The coconut oil adds some flavor, but if all I have is olive oil or canola that goes in instead, it is pretty forgiving. I've eaten it plain or over Quinoa (polenta did not quite work). It gets even better as leftovers since the flavor has time to really develop. (I think I know what is for dinner tonight!)

    West African Chicken Stew

    Yield 2-4
    Total Time 45

    Ingredients

    1/2 tablespoon coconut oil
    1 pound boneless, skinless chicken thighs (I use breasts as well)
    salt and ground black pepper
    1/2 medium onion, diced (about 1/2 cup)
    1 -inch piece fresh ginger, grated (about 1 tablespoon)
    3 cloves garlic, minced (about 1 tablespoon)
    1/2 tablespoon ground coriander
    1/2 teaspoon cayenne pepper
    1 bay leaf
    1 cup canned crushed tomatoes
    1/4 cup water
    1/4 cup sunflower seed butter (no sugar added)
    1/4 teaspoon pure vanilla extract
    garnish: minced fresh parsley leaves, sunflower seeds

    Instructions

    Sprinkle the chicken enthusiastically with salt and pepper. Heat a large soup pot over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the chicken in a single layer and brown well on both sides, about 10 minutes. (Don’t crowd the pan; cook in batches if you need to.) Remove the chicken to a bowl to catch the juices.
    In the same pot, cook the onions and ginger until soft, about 5-7 minutes. Add the garlic, coriander, cayenne, and bay leaf, and cook until fragrant, about 30 seconds. Add the tomatoes and water, stirring to combine. Nestle the chicken into the sauce, along with any juices it released. Increase the heat to bring the pot to a boil, then reduce to a simmer and cook, covered, for 25 minutes.
    Remove the chicken from the pot; it will be very tender. Break the chicken into large pieces with the side of a wooden spoon. Add the sunflower seed butter and vanilla to the pot and mix to combine. Return the chicken to the pot and cover. Heat through, about 5 minutes, then serve, sprinkled with parsley and sunflower seeds.

    Notes

    274 calories per serving, 11.9 carbohydrates

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