I have that problem with the dryness of chicken and turkey too. I have found several baked chicken meatball recipes on Pinterest that have been good. I like to keep them on the small side....then bake them and freeze them on a tray before I put them in a ziplock bag and put them back in the freezer. Putting the meatballs in sauce or soup really helps with the dryness and I can take out as many or as little as I need. I make a simple vegetable soup and drop them in to make the soup more hearty. Here is one recipe from Pinterest hope this helps
http://dandydishes.blogspot.com/2011/06/baked-chicken-meatballs.html#.U9_UtmNeI_9

I add chopped mushrooms and diced onions to my turkey. These veggies are high in water content and it keeps my turkey from being dry. I also add some homemade bread crumbs soaked in a little bit of milk for extra moisture.

i did some bbq chicken (2 double breasts, 3 thighs) in the crock pot the other day and shredded them.. awesomely moist

Hi,

I have a no-fail consistent BSCB recipe, based off this - http://www.onegoodthingbyjillee.com/2012/04/my-house-seasoning.html

Basically I do;

- flatten BSCB's to an even thickness
- season both sides (can vary - salt+pepper, bbq seasoning, taco seasoning, add what you like)
- heat pan to medium-high heat
- spray with pam (or whatever you use for oil), add chicken breast for 1 minute to get a little browning (all steps need to be covered, very important)
- flip, turn to low, cook for 10 min
- turn off heat for 10 min

I find them to be very consistently moist for adding to salads, eating alone with veggies, adding to wraps etc. It's easy to remember as the 1-10-10 method.

For turkey, I tend to just make wraps (with 60cal corn tortillas). I usually will sautee some garlic/onions/mushrooms, put off to the side, get the turkey white (cook covered on medium), then add spicy taco mix, then add the veggies. It's a recipe that allows for several dinners or lunches or whatever.

I also do things like shredded chicken with salsa in the slow cooker, or 3 bean chili with shredded chicken in slow cooker, there are tons of recipes, just google. My salsa chicken wraps;

- add half a 16oz bottle of salsa to crockpot
- add 2 BSCB's (frozen is fine)
- add the rest of salsa
- cook on low for 4 hours
- take out chicken breasts, shred with fork, add back to crock pot
- cook on high for 30 min (or low for 1h)

You can add onions or any low cal veggies and it'll be great. I use goya corn tortillas for wraps, 60 cal each.

Good luck!

I just made a nice ground chicken pasta sauce the other day. And I love ground turkey burgers. Allrecipes has some nice ideas.

Thanks Robeff, sounds good and thanks for the link!

I prefer chicken on the bone. Never dry.Easy to pick meat from bone,freeze in zip lock bags. So handy for a quick meal,sandwiches etc.Turkey needs seasoning.I make meatballs & freeze.Very quick meal with pasta etc.Meatball subs,in gravy with mashed potatoes,added to soup.Use ground turkey in most any dish in place of ground beef.

I know some people don't really care for soup, but we've been making turkey taco soup every week. My boyfriend loves it (and he hates ground turkey). It's really low calorie and high fiber....plus it tastes good. For a pound of turkey meat (extra lean works in this) you add a can of black beans, a can of dark red kidney beans, a can of corn, a can of diced tomatoes, a can of rotel, half an onion, a packet of taco seasoning, and two cans of water. I usually cook the turkey and onion together and then add everything and simmer for about 30 minutes. Like chili, it's better the longer it sits. We really like spicy food, so I usually add ground red pepper, garlic, cumin, and Mrs. Dash spicy seasoning. My boyfriend has high blood pressure, so to limit sodium I used reduced sodium taco seasoning and rinse/drain the beans and corn. I believe you can also buy reduced sodium tomatoes, too. If you're really trying to cut salt you can use dry beans (pre-soaked) and cook it longer. We usually top with a little hot sauce, reduced fat sour cream, and a touch of cheese. Even with the cheese, it usually comes to around 200 calories for just under a cup.

Have you made pasta sauce with it? I use zucchini or squash as my noodles. My son loves taco salads, as well. All very low carb and calorie friendly.

The key to moist chicken breast is searing it in some oil, on both sides then lowering the heat to finish it. I also pound mine so that it is even in thickness and cooks evenly. I then top it with any number of things...flavored olive oil, blue cheese and Buffalo sauce, mushroom wine sauce, Caesar dressing, or I just make it with some Simply Organic Chicken seasoning and eat it.

I make Buffalo Chicken burgers with ground chicken, cayenne, celery, onions, Cajun spice, egg and almond flour. I top it with Buffalo sauce and blue cheese. (If you weren't aware, Buffalo sauce is just butter and Red Hot or other hot sauce to taste with maybe some salt, pepper and garlic to taste as well.)

I love simple ground turkey burgers, the ones with a little higher fat, 93% I believe, with a bit of chicken seasoning and BBQ sauce. I like them simple, or just plain.

Chicken wings and legs are your friends! Very simple! Just season with salt, pepper, maybe some chicken seasoning and bake until crispy and delicious! You can add sauces of choice at this point, if you want.

Low carb chicken nuggets: cut up chicken breast dipped in egg, breaded in parmesan cheese and almond flour with garlic powder, salt and pepper. Either fry or bake with generous spray of cooking spray on the pan and on top of the nuggets.

Chicken legs (may work with other cuts, I haven't tried) marinated in coconut milk and your favorite spices...Mexican, Indian, Asian, BBQ, Cajun...The coconut milk serves to keep it moist and doesn't add much flavor if you use sparingly just to coat.

I have more, and I can't think of them now!