How do you cook your chicken?
I add two teaspoons of olive oil, salt pepper, lemon juice and some kinda herbs or spices like oregno, parsley, basil or rosemary. Sometimes I even add some garlic.
How do you all cook yours? Anyone try anything adventurous?
I have added chicken seasoning once, it was amazing
How do you all cook yours? Anyone try anything adventurous?
I have added chicken seasoning once, it was amazing
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Replies
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I'm only cooking for me, and I tend to be lazy, so I buy the big packages and cook them all at once in the crockpot with some low sodium chicken broth, then freeze them in 4oz portions. That way I don't have to cook when I want some I thaw it, add whatever spices fit the rest of the meal I'm having, and am on my way! It's super moist, tender and flavorful even without spices though, thanks to the broth.0
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What broth do you use?I'm only cooking for me, and I tend to be lazy, so I buy the big packages and cook them all at once in the crockpot with some low sodium chicken broth, then freeze them in 4oz portions. That way I don't have to cook when I want some I thaw it, add whatever spices fit the rest of the meal I'm having, and am on my way! It's super moist, tender and flavorful even without spices though, thanks to the broth.0
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I always season with salt, pepper, onion powder, garlic powder, and paprika. Depending on the cuisine I will add other spices or herbs. Then I brown it on both sides in a dry skillet, and then transfer to a baking dish to finish it off. Any extra is saved for lunches for the next couple days0
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I will cook it in the crockpot with a jar of salsa and portion it out and freeze it. That way I can pull a portion out and throw together enchiladas or taco sales really fast.0
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What broth do you use?I'm only cooking for me, and I tend to be lazy, so I buy the big packages and cook them all at once in the crockpot with some low sodium chicken broth, then freeze them in 4oz portions. That way I don't have to cook when I want some I thaw it, add whatever spices fit the rest of the meal I'm having, and am on my way! It's super moist, tender and flavorful even without spices though, thanks to the broth.
Usually whatever is cheapest, and has a low sodium option! I got a few "scratch and dent" cans of Swanson Low Sodium at the grocery store a few weeks ago for something like 40c per can, so that's what I used last time I made up a batch. More often it's Great Value (Walmart house brand).0 -
I like to cut a slice in whole skinless chicken breasts and stuff them with baby spinach and a little bit of feta or other goat cheese. On the out side i use lemon and garlic or sometimes just the greek seasoning that you buy at the store and then stick it under the broiler for about 15 minutes flipping once. The whole thing takes about twenty minutes and is delicious.0
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I love to put a couple chicken breasts in my crockpot with Frank's Wing Sauce on them. Not too spicy and great for me to freeze for the rest of the week!0
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I'm really lazy and like to throw some chicken in the crockpot on high for 4 hours with a little water in it, maybe some salt and pepper or Montreal chicken seasoning if I'm feeling sassy. It will fall apart. I use the shredded chicken to eat with rice and veggies, on top of salads, for pizza, tacos, whatever. Very versatile. I usually do a whole package of chicken breasts at once but occasionally I will just do a couple at a time so I can make something more specific, like salsa shredded chicken, sesame chicken, or BBQ.0
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Wrap it in bacon, brown in a pan, then cook in the oven. Awww yeah bacon :glasses:0
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I need to change it up a bit, but I usually just use a little sesame oil spray for the pan and fry the sliced chicken breast with only salt and pepper. I really like to fry with garlic paste but I am scared that they could smell it on me at work0
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Something simple, but extremely delicious.
Chicken
Cilantro
Jalapeno
Lime Juice
That's it.... Great flavor with few carbs and fat.0 -
I add two teaspoons of olive oil, salt pepper, lemon juice and some kinda herbs or spices like oregno, parsley, basil or rosemary. Sometimes I even add some garlic.
Once I made a mistake of using cinnamon instead of paprika on baked chicken pieces. It was intriguing so DW and i started looking at Indian and middle east cookbooks. One of our favorites is moroccan chicken cooked in a tagine. It is simmered like chicken cacciatore, but made with green olives and preserved lemons. They are sort of like salted, pickled lemons. If you don't have an official clay tagine, a pan and lid will do, tilted to let the steam out slowly.0 -
I like to coat my chicken with breadcrumbs and bake it. I remove the skin and any fat I can see, dip it in water and then the breadcrumbs, and bake in a 350 oven. I make my own breadcrumbs by grating my dried bread crusts, so I know there's only whole-grain bread in it. I'm watching my sodium so I add spices other than salt to the breadcrumbs - garlic powder, fresh ground pepper, sometimes paprika or dry mustard, sometimes a herb like oregano or thyme or dill - every time is different! I usually estimate the coating for one dinner as about 1/2 slice of bread.
Chicken's also good cut in small pieces for a stir-fry, and you can add whatever vegetables you have - really the list is endless! I put that on rice or mashed potatoes or noodles.
I also like to make chicken stew in the crockpot - very simple traditional chicken stew like mama used to make - chicken, potatoes, carrots, onions, peas. I add whatever spices or herbs I'm in the mood for that day and thicken the gravy a little, then divide it into serving-size portions. I don't like to freeze carrots because the texture is never as good when they've been frozen, but any other vegetable is fine.0 -
I usually put mine in a crock pot with cream of celery soup & carrots..0
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I love my gas grill and cook on it year round. I usually take boneless skinless chicken breast and use Misto spray and fill it with extra light olive oil, mince fresh rosemary and basil sprinkled on both side. No salt needed so you don't have to worry about the sodium intake.0
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I make my own rubs and sauces. During the week, I tend to drizzle a little olive oil on the chicken, rub it and then cook it in a very hot oven. In cast iron.
On the week ends, I usually BBQ and use sauces and marinades. Got a great recipe for Raspberry Jalapeno Sauce and a Garlic Sauce.0 -
I bake large quantities in the oven at once and then reheat individually, because I live alone.
My go-to is ginger, garlic, cayenne, mustard, salt, pepper, and soy sauce. It might be a little spicy but I tend to have boring old steamed vegetables with the chicken so the contrast is yummy.0 -
I'm only cooking for me, and I tend to be lazy, so I buy the big packages and cook them all at once in the crockpot with some low sodium chicken broth, then freeze them in 4oz portions. That way I don't have to cook when I want some I thaw it, add whatever spices fit the rest of the meal I'm having, and am on my way! It's super moist, tender and flavorful even without spices though, thanks to the broth.
I do the same thing, but use water instead of broth. Lower in sodium, and cheaper, and it makes its own broth as it cooks.0 -
With dry seasonings on the grill.0
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I will cook it in the crockpot with a jar of salsa and portion it out and freeze it. That way I can pull a portion out and throw together enchiladas or taco sales really fast.
I cook my chicken breasts with fresh salsa also. The only difference is I use pressure cooker. Time is money and it is soooo good.0 -
I use this for pork steaks, pork chops, country-style ribs, chicken thighs or breasts....
My favorite recipe:
4-6 portions of meat of your choice (4 oz each or so)
2 Tablespoons Balsamic vinegar
2 Tablespoons Worcestershire sauce (I use reduced sodium)
2 Tablespoons brown sugar
2 Tablespoons unsalted butter, cut into cubes
salt & pepper
Preheat oven to 350F.
Line a 9x13 pan with heavy duty foil. Pepper & lightly salt meat on both sides and place in pan. In a small bowl, whisk together the vinegar, Worcestershire sauce and brown sugar, and pour evenly over meat. Dot meat with cubes of butter.
Cover pan tightly with foil. Bake at 350F for 30 -60 minutes (30-35 for small chicken breasts, 40-45 for thighs & pork chops, 50-60 for pork steaks & country style ribs). Uncover, bake another 10-15 minutes.
I change it up all the time. I will replace the balsamic with rice wine vinegar, and the Worcestershire sauce with low-sodium soy sauce, and will add a pinch or two of Chinese 5-spice & a pinch of extra hot red pepper with the salt and pepper. You can even add a couple dashes of sriracha if you like it even spicier (and I do :drinker: )0 -
I'm only cooking for me, and I tend to be lazy, so I buy the big packages and cook them all at once in the crockpot with some low sodium chicken broth, then freeze them in 4oz portions. That way I don't have to cook when I want some I thaw it, add whatever spices fit the rest of the meal I'm having, and am on my way! It's super moist, tender and flavorful even without spices though, thanks to the broth.
Hmmm never thought of that!
Good idea!0 -
I marinate in mix of soy sauce, sugar, sriacha and tumeric for 1-2 days. The salt and sugar kinda cures it like a ham, stays nice and moist.0
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I read this as 'How do you cook your children?'
I was very concerned!0 -
Outside on the grill.0
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I make this once or twice a month (and homemade broth afterwards!)
http://www.thelittlekitchen.net/whole-chicken-in-a-slow-cooker/
this constantly almost
http://allrecipes.com/recipe/slow-cooker-carnitas/0 -
One of my weight loss goals has been to find a way to make my chicken taste like chicken wings without the massive calories (i still eat chicken wings, and they will eventually pry a bone out of my cold dead hands, but I wanted something i could eat more often).
So for me it starts with boneless thigh. I can use breast as well if I am absolutely forced too. A heavy bottomed pan and a touch of Avocado oil (2 teaspoons). I don't choose that kind of oil for any magical properties, just because it has high smoke point.
Get the pan hot, toss in the oil, toss in the boneless chicken thigh (I sometimes even cut it into wing like shape, sometimes leave whole). I also usually toss a steak weight/bacon press on top of it to ensure maximum crispiness. Cook the ever living **** out of it until it is crisp. Then take pan off heat - hit it with some Franks Buffalo Sauce (so low in cals and has a butter taste...yes I know it isn't natural but...shrug), toss it around a bit then nom.0 -
I always brine it for 24 hours, then rinse well, rub with olive oil, and onto the grill to smoke for 30 minutes, then finish off at 350. Perfect every time, whether it's the whole bird or just a leg quarter.0
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I bake large quantities in the oven at once and then reheat individually, because I live alone.
My go-to is ginger, garlic, cayenne, mustard, salt, pepper, and soy sauce. It might be a little spicy but I tend to have boring old steamed vegetables with the chicken so the contrast is yummy.
Golly. This thread looks delicious.0 -
I cook mine all sorts of ways. I get bored eating the same thing over and over again.0
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