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      Avatar for BiggerPiggyBankBiggerPiggyBank

      Chicken legs and thighs are usually much cheaper that other parts of the
      chicken. I like to boil the chicken in a big pot of water to use as a base for
      soup. You can then use the chicken in different ways. I have taken the already
      cooked chicken, removed the skin, dredged in some seasoned flour, then a
      scrambled up egg and topped with crushed up cornflakes or crackers. Bake until
      topping is borwned. Doesn’t take long since the meat is already cooked. You
      could also take the meat off the bones and add lots of finely chopped onion,
      celery, carrots etc with some mayo for chicken salad sandwhiches or instead of
      sandwhiches add to some pasta for a chicken salad meal.

      Curried Chicken Salad Tea Sandwiches Serves
      Makes 36 tea sandwiches
      2 cups chopped, cooked, boneless, skinless chicken breast
      ? cup chopped celery
      1/3 cup fat-free mayonnaise
      1/3 cup raisins
      3 tablespoon chopped scallions
      2 teaspoons curry powder
      1/8 teaspoon salt
      A few drops of hot pepper sauce
      18 slices white, wheat or pumpernickel bread

      In a medium bowl, stir together all of the ingredients except the bread. If
      desired, trim the crusts from the slices of bread. Top 9 slices with about ?
      cup of the curried chicken mixture and spread to cover the surface of the
      bread. Top each sandwich with the remaining slices of bread. Cut into squares
      triangles to form 4 tea sandwiches from each larger sandwich.

      Nutritional Information Per 4 Sandwiches Calories 233 Protein 15 g
      Carbohydrates 36
      Total Fat 3 g Fiber 2 g Sodium 445 mg

      make up rice in rice cooker using 1-2 cans of chicken broth (SAL has cheap)
      rest in water – use spices in cooker

      make up “gravy” in pan little bit of chicken stock, flour, creamer (we don’t
      use much milk) onion, garlic, mushroom, spices, touch of butter — cook down

      Add in cooked Rosemary chicken .. serve over the rice

      Serves 6 ** IGNORE THIS
      5 tablespoons olive oil
      3 tablespoons lemon juice
      6 cloves garlic — pressed ** USE JAR EASIER
      1 1/2 teaspoons dried rosemary
      6 boneless skinless chicken breast halves ** CUT INTO BITESIZE PIECES
      salt and pepper — to taste
      **SPICE OPTIONS – poultry seasoning, touch of cayenne

      In a big plastic zipper topped bag, combine 4 tablespoons olive oil, lemon
      juice, garlic and rosemary. Place chicken in the bag and refrigerate. Do this in
      the morning to have it perfect by dinner time. If you can, turn the bag
      during the day a few times.

      In a skillet over medium high heat, heat remaining olive oil and cook chicken
      for approximately 5 minutes on each side, depending on the thickness of the
      chicken. Salt and pepper to taste and serve with lemon wedges.

      Per Serving: 237 Calories; 13g Fat (49.5% calories from fat); 27g Protein; 2g
      Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 77mg Sodium. Exchanges:
      0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat.

      1 tablespoon oil
      1 ounce butter
      1 shallot, finely chopped * CAN SUB ONION
      1 lb boneless skinless chicken breasts, cut into 1BITE SIZE * CAN SUB THIGHS
      1 tablespoon chopped fresh tarragon * OR BASIL OR ANY OTHER SPICE YOU LIKE
      7 ounces cream
      6 ounces gruyere cheese, grated * CAN SUB A BIT OF PARM, WHITE AM CHEESE, ETC

      preheat oven to 400 degrees. butter a shallow 8 or 9 inch baking dish.

      slice potatoes thinly and boil in salted water for 10 minutes or until
      tender. Drain and set aside.

      heat oil and butter in a medium frying pan. add onion and cook for 5 minutes.

      Add chicken and fry over a high heat until nicely browned. lower heat and
      stir in tarragon and half of the cream and season with salt and pepper.

      spread half of the potatoes in the greased baking dish and pour chicken
      mixture over top.

      Cover with remaing potatoes. pour remaining cream over top of potatoes and
      sprinkle with gruyere. Bake for 20-25 minutes

      2 9-in. deep dish frozen pie crusts, thawed (or two homemade)
      1 can of mixed vegetables, drained**
      2 cups cooked, diced chicken breast ** CAN SUB THIGHS
      1 (10.75 ounce) can condensed cream of chicken soup
      1/2 cup milk

      Preheat oven to 350 degree. In a bowl combine the mixed vegetables, chicken,
      cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn
      the other crust over and pop out of the tin on to the top of the filled pie
      (if using purchased crust). Seal the edges and poke holes in the top crust. Bake
      at 350 degrees for 30
      minutes or until crust is golden brown.

      **I don’t purchase canned mixed vegetables, so when I make this I usually
      saute some sliced carrots and onion in some butter until tender and then mix
      in with the other ingredients.

      I also usually add about 1/4 to 1/2 tsp. of thyme to the mixture for extra

      1 can cream of celery soup
      1 cup mayonnaise
      1 egg – beaten
      2 packages frozen chopped broccoli (10 ounces)
      1 package frozen cauliflower (10 ounces)
      12 ounces shredded Cheddar cheese
      1/2 teaspoon salt
      1/4 teaspoon pepper
      1/8 teaspoon paprika

      Spray a large casserole dish with non-stick spray. In a mixing bowl combine
      soup, mayonnaise and beaten egg. Place partially thawed broccoli and
      cauliflower in another large mixing bowl. Stir in soup, mayonnaise and egg
      mixture. Add
      8 ounces cheese and seasonings and mix well. Pour mixture into prepared
      casserole dish. Smooth top of casserole using spatula. Bake at 350? for 45
      Top with
      remaining 4 ounces of cheese and bake 5 minutes longer.

      2 cups shredded cabbage *use both colours
      1/2 cup shredded carrot
      1/4 cup chopped red or green onion
      1/2 cup chopped sweet red or yellow; or
      green pepper; optional

      granulated sugar 1 cup
      flour 1/4 cup
      dry mustard 4 tsp
      salt 1 tsp
      buttermilk 1 cup
      egg, beaten 1
      cider vinegar 1 cup
      butter 2 tbsp
      Mix sugar, flour, mustard and salt in heavy saucepan. Whisk in buttermilk and
      egg until smooth. Slowly whisk in vinegar. Cook over medium-low heat,
      stirring constantly, until mixture comes to a boil and then thickens. Reduce
      heat and
      simmer for 2 minutes. Add butter, stirring until melted. Pour into jar, cover
      and refrigerate. Makes 2 1/2 cups (625 ml)

      DRESSING 2
      1 clove garlic; minced
      1/4 cup water
      2 tablespoons lemon juice
      1 tablespoon granulated sugar
      1 tablespoon olive oil
      1 teaspoon Dijon mustard
      salt and pepper
      Combine garlic, water, lemon juice, sugar, oil and mustard; mix until sugar
      dissolves. Add salt and pepper to taste. Pour over salad and toss to mix.

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