1 package ground turkey (approx 16-20 oz)
1 egg white
1 slice whole wheat bread pulsed in the blender in to bread crumbs
2 T dried parsley flakes
big grinds of sea salt, roasted garlic salt and black pepper
Mix all ingredients together. Form in to patties (this recipe made 8 flat patties for me). Cook in a non-stick skillet until internal temps reach 180 degrees.
cooked patties are 1 pt per ounce
Showing posts with label poultry. Show all posts
Showing posts with label poultry. Show all posts
Friday, January 8, 2010
Monday, November 26, 2007
Tom Ka Gai (Coconut Chicken Soup)
INGREDIENTS
* 2 large carrots, chopped
* 4 ribs celery, chopped
* 1 large onion, chopped
* 7-8 boneless, skinless chicken breast tenders
* 3 tablespoons vegetable oil
* 2 (14 ounce) cans coconut milk
* 1 32 oz box of vegetable or chicken broth
* 3-4 tablespoons brown sugar
* 4 tablespoons fish sauce
* 1/4 cup fresh lemon/lime juice
* sprinkle cayenne pepper
* 1/2 teaspoon ground turmeric (omitted)
* 2 tablespoons thinly sliced green onion
* 1 tablespoon chopped fresh cilantro (I didn't have fresh cilantro so I added some dry cilantro midway)
* ~8oz fresh baby spinach
DIRECTIONS
1. Cut chicken into bite size pieces and saute in oil for to 2 to 3 minutes until the chicken turns white.
2. In a pot, saute onion, carrots and celery in a bit of broth.
3. Add coconut milk and broth and bring to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
4. Stir in fresh spinach and cook until wilted. Sprinkle with scallions and fresh cilantro and serve steaming hot.
This soup was a huge hit with my entire family.
* 2 large carrots, chopped
* 4 ribs celery, chopped
* 1 large onion, chopped
* 7-8 boneless, skinless chicken breast tenders
* 3 tablespoons vegetable oil
* 2 (14 ounce) cans coconut milk
* 1 32 oz box of vegetable or chicken broth
* 3-4 tablespoons brown sugar
* 4 tablespoons fish sauce
* 1/4 cup fresh lemon/lime juice
* sprinkle cayenne pepper
* 1/2 teaspoon ground turmeric (omitted)
* 2 tablespoons thinly sliced green onion
* 1 tablespoon chopped fresh cilantro (I didn't have fresh cilantro so I added some dry cilantro midway)
* ~8oz fresh baby spinach
DIRECTIONS
1. Cut chicken into bite size pieces and saute in oil for to 2 to 3 minutes until the chicken turns white.
2. In a pot, saute onion, carrots and celery in a bit of broth.
3. Add coconut milk and broth and bring to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
4. Stir in fresh spinach and cook until wilted. Sprinkle with scallions and fresh cilantro and serve steaming hot.
This soup was a huge hit with my entire family.
Chicken and Veggie Pasta Salad
Chicken and Veggie Pasta Salad
1 lb cooked whole wheat spaghetti, rinsed
half a roasted chicken, removed from bones and chopped (or 2 large chicken breasts)
6 roma tomatoes, seeds removed and then cut into thin wedges
1 English cucumber, half peeled and sliced thin
1.5 cups fresh baby spinach, chopped
Italian dressing (I used Good Seasons prepared with red wine vinegar)
cheese (used a shredded Italian blend, next time I will try mini mozzarella balls)
marinate cucumbers and tomatoes in Italian dressing 4-5 hours
before serving add all other ingredients to cucumbers and tomatoes and toss
Serves a crowd. I have varied the pasta shape, vegetables (artichokes, peppers, carrots, raw zucchini, celery and more) and omitted the chicken. This makes a great potluck dish or new mom dish.
1 lb cooked whole wheat spaghetti, rinsed
half a roasted chicken, removed from bones and chopped (or 2 large chicken breasts)
6 roma tomatoes, seeds removed and then cut into thin wedges
1 English cucumber, half peeled and sliced thin
1.5 cups fresh baby spinach, chopped
Italian dressing (I used Good Seasons prepared with red wine vinegar)
cheese (used a shredded Italian blend, next time I will try mini mozzarella balls)
marinate cucumbers and tomatoes in Italian dressing 4-5 hours
before serving add all other ingredients to cucumbers and tomatoes and toss
Serves a crowd. I have varied the pasta shape, vegetables (artichokes, peppers, carrots, raw zucchini, celery and more) and omitted the chicken. This makes a great potluck dish or new mom dish.
Chicken and Veggie Pasta Salad
Chicken and Veggie Pasta Salad
1 lb cooked whole wheat spaghetti, rinsed
half a roasted chicken, removed from bones and chopped (or 2 large chicken breasts)
6 roma tomatoes, seeds removed and then cut into thin wedges
1 English cucumber, half peeled and sliced thin
1.5 cups fresh baby spinach, chopped
Italian dressing (I used Good Seasons prepared with red wine vinegar)
cheese (used a shredded Italian blend, next time I will try mini mozzarella balls)
marinate cucumbers and tomatoes in Italian dressing 4-5 hours
before serving add all other ingredients to cucumbers and tomatoes and toss
Serves a crowd
1 lb cooked whole wheat spaghetti, rinsed
half a roasted chicken, removed from bones and chopped (or 2 large chicken breasts)
6 roma tomatoes, seeds removed and then cut into thin wedges
1 English cucumber, half peeled and sliced thin
1.5 cups fresh baby spinach, chopped
Italian dressing (I used Good Seasons prepared with red wine vinegar)
cheese (used a shredded Italian blend, next time I will try mini mozzarella balls)
marinate cucumbers and tomatoes in Italian dressing 4-5 hours
before serving add all other ingredients to cucumbers and tomatoes and toss
Serves a crowd
Buffalo Chicken Dip
Buffalo Chicken Dip
1.5 large cans chicken breast - crumbled/broken up
.5 cup Franks Red Hot Buffalo wing sauce
.5 cup prepared blue cheese salad dressing
8oz cream cheese
1 cup shredded sharp cheddar cheese
in an 8x8 dish microwave cream cheese for 1 minute to soften
add all other ingredients - mix well
microwave 4 minutes, stir. microwave 2 minutes or until hot. stir before serving.
this was sooooooo good. just spicy enough for me (I am kind of whimpy). I served it with crackers, tortilla chips, apple slices and celery. Yum!
ETA: I think the cheddar made it greasy. I think I will try a lower fat version - subbing lowfat blue cheese, omitting cheese and using lowfat cream cheese.
1.5 large cans chicken breast - crumbled/broken up
.5 cup Franks Red Hot Buffalo wing sauce
.5 cup prepared blue cheese salad dressing
8oz cream cheese
1 cup shredded sharp cheddar cheese
in an 8x8 dish microwave cream cheese for 1 minute to soften
add all other ingredients - mix well
microwave 4 minutes, stir. microwave 2 minutes or until hot. stir before serving.
this was sooooooo good. just spicy enough for me (I am kind of whimpy). I served it with crackers, tortilla chips, apple slices and celery. Yum!
ETA: I think the cheddar made it greasy. I think I will try a lower fat version - subbing lowfat blue cheese, omitting cheese and using lowfat cream cheese.
Easter Bunny's Pasta Salad
Easter Bunny's Pasta Salad
12 oz dried pasta, cooked and cooled
1 large carrot shredded
1 3.8 oz can sliced black olives
(celery if I had it)
5 chicken breast tenders, cooked, chopped and cooled
1 c mayo
2 T rice wine vinegar
1 t sugar
2 pinches salt
couple of grinds of fresh ground black pepper
Mix dressing ingredients together. Mix all other ingredients together. Mix everything together. chill. Eat. Yum.
12 oz dried pasta, cooked and cooled
1 large carrot shredded
1 3.8 oz can sliced black olives
(celery if I had it)
5 chicken breast tenders, cooked, chopped and cooled
1 c mayo
2 T rice wine vinegar
1 t sugar
2 pinches salt
couple of grinds of fresh ground black pepper
Mix dressing ingredients together. Mix all other ingredients together. Mix everything together. chill. Eat. Yum.
Moroccan-ish Chicken
Moroccan-ish Chicken
~1.3 lbs of boneless skinless chicken breasts cut in to bite size pieces
3 T flour
1.5 t ground cumin
.5 t ground red pepper
couple of turns of fresh cracked sea salt
2 t ground cinnamon
~2 T olive oil
1.5 cups chicken broth
.5 cups raisins
4 zucchini - sliced thin
mix flour, cumin, red pepper, sea salt and cinnamon in a large plastic bag - toss chicken to coat
heat olive oil in a large saucepan - add chicken and cook until browned
add chicken broth and raisins and cook until broth is thickened (about 8-10 minutes)
add zucchini the last 5 or so minutes of cooking
I served with brown rice but it would have been more moroccanish over couscous if we had had any. I also served with a couple spoonfulls of plain yogurt.
"Haven't Been to the Grocery Store and I have two crabby kids" Lemon Chicken Piccata
12 skinless boneless chicken breast tenders, chopped in to bite site pieces
juice of 2 lemons (about 1/2 cup)
1/2 lemon thinly sliced and halved
3 tablespoons flour
1/2 teaspoon paprika
1 garlic big garlic clove, minced
1/2 cup butter/butter sub
1 cup vegetable stock
3 tablespoons capers
Note: I am not an exact cook - so the above are my best guesses - I used the rest of the capers in the jar - which looked to be about 3 tablespoons, the paprika I eyeballed, lemon juice is approximate.
1. put chicken pieces in a big ziploc with the flour and paprika - smoosh around to coat.
2. melt butter in a large saucepan on medium
3. add garlic - cook for 1 minute. .
4. turn heat to med-highish. add chicken. cook chicken until lightly browned and no longer pink on the outside (I used a spatula to make sure that the pieces were not sticking together while it was browning)
5. add lemon juice and vegetable stock (I am sure this would be fine with chicken broth or stock but I had vegetable on hand). simmer for approx. 10 minutes.
6. add lemon slices (reserving a couple for garnish should you choose to photograph your meal ) and capers. cook until sauce has reduced by about 1/3 or 1/2. add kosher salt and cracked pepper to taste. Serve over pasta or rice (I mixed angel hair in the saucepan to sop up lots of sauce).
juice of 2 lemons (about 1/2 cup)
1/2 lemon thinly sliced and halved
3 tablespoons flour
1/2 teaspoon paprika
1 garlic big garlic clove, minced
1/2 cup butter/butter sub
1 cup vegetable stock
3 tablespoons capers
Note: I am not an exact cook - so the above are my best guesses - I used the rest of the capers in the jar - which looked to be about 3 tablespoons, the paprika I eyeballed, lemon juice is approximate.
1. put chicken pieces in a big ziploc with the flour and paprika - smoosh around to coat.
2. melt butter in a large saucepan on medium
3. add garlic - cook for 1 minute. .
4. turn heat to med-highish. add chicken. cook chicken until lightly browned and no longer pink on the outside (I used a spatula to make sure that the pieces were not sticking together while it was browning)
5. add lemon juice and vegetable stock (I am sure this would be fine with chicken broth or stock but I had vegetable on hand). simmer for approx. 10 minutes.
6. add lemon slices (reserving a couple for garnish should you choose to photograph your meal ) and capers. cook until sauce has reduced by about 1/3 or 1/2. add kosher salt and cracked pepper to taste. Serve over pasta or rice (I mixed angel hair in the saucepan to sop up lots of sauce).
Crockpot Chicken Cacciatore
(made a huge pot - taking some to a new mommy friend and some for my family for dinner)
20 frozen b/s chicken breast tenders
1/2 sm can of tomato paste
1 c frozen sliced tri-color peppers (red, green, yellow)
1 med. onion sliced thin
4 tsp chopped fresh basil
4 cloves of garlic
1 tblsp dried oregano
1/4 c red wine
2 26 oz cans of pasta sauce
Dump all ingredients in crockpot, stir to combine. Cook 4-6 hours on high. Serve over hot pasta, sprinkle with parmesan.
WW pts for entire pot of chicken and sauce = 36
NOTE: Super yummy - picky DH liked as well!
20 frozen b/s chicken breast tenders
1/2 sm can of tomato paste
1 c frozen sliced tri-color peppers (red, green, yellow)
1 med. onion sliced thin
4 tsp chopped fresh basil
4 cloves of garlic
1 tblsp dried oregano
1/4 c red wine
2 26 oz cans of pasta sauce
Dump all ingredients in crockpot, stir to combine. Cook 4-6 hours on high. Serve over hot pasta, sprinkle with parmesan.
WW pts for entire pot of chicken and sauce = 36
NOTE: Super yummy - picky DH liked as well!
Inside Out Cabbage Rolls
1 head of cabbage
1/2 large onion, chopped
20 oz lean ground turkey
2 15 oz cans chopped tomatoes
1 8 oz can tomato sauce
1/2 tablespoon cinnamon
salt and pepper
brown turkey and onion in a skillet
chop cabbage in to strips
mix tomatoes, tomato sauce, cinnamon and salt and pepper
put all ingredients in crockpot and cook on low for 8-10 hours.
Points depend on the fat content/calories of your ground turkey. Ours was approx. 4 pts for 1/5ish. Served over brown rice. VERY yummy. The cinnamon gave it a really good flavor. It was excellent leftover the next day and DH actually complimented it multiple times - unusual for him for a recipe that includes veggies
1/2 large onion, chopped
20 oz lean ground turkey
2 15 oz cans chopped tomatoes
1 8 oz can tomato sauce
1/2 tablespoon cinnamon
salt and pepper
brown turkey and onion in a skillet
chop cabbage in to strips
mix tomatoes, tomato sauce, cinnamon and salt and pepper
put all ingredients in crockpot and cook on low for 8-10 hours.
Points depend on the fat content/calories of your ground turkey. Ours was approx. 4 pts for 1/5ish. Served over brown rice. VERY yummy. The cinnamon gave it a really good flavor. It was excellent leftover the next day and DH actually complimented it multiple times - unusual for him for a recipe that includes veggies
Cranberry Chicken
(split in to two meals)
1 can whole berry cranberry sauce
1 8 oz. bottle french dressing
1 pkg. dried onion soup mix
4-8 boneless/skinless chicken breasts OR 10 blsl chicken thighs
Combine the cranberry sauce, dressing, and soup mix. Put into a freezer bag with the chicken and freeze and label.
Defrost overnight, put in pan and bake for about an hour @ 350 degrees
NOTES: This was REALLY good. It cooked up as a great sauce. Served with brown rice and a bunch of vegetables (carrots, cabbage and zucchini).
1 can whole berry cranberry sauce
1 8 oz. bottle french dressing
1 pkg. dried onion soup mix
4-8 boneless/skinless chicken breasts OR 10 blsl chicken thighs
Combine the cranberry sauce, dressing, and soup mix. Put into a freezer bag with the chicken and freeze and label.
Defrost overnight, put in pan and bake for about an hour @ 350 degrees
NOTES: This was REALLY good. It cooked up as a great sauce. Served with brown rice and a bunch of vegetables (carrots, cabbage and zucchini).
Apricot Chicken
Apricot Chicken
10 frozen b/s chix tenders
all approx
6 T apricot preserves - reduced sugar, organic
4 T soy sauce - reduced sodium
1 t ground ginger
1/2 T garlic powder
marinate overnight. Cook.
10 frozen b/s chix tenders
all approx
6 T apricot preserves - reduced sugar, organic
4 T soy sauce - reduced sodium
1 t ground ginger
1/2 T garlic powder
marinate overnight. Cook.
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