Archive for the ‘CHICKEN & TURKEY’ Category
Creamed Chicken on Toast
January 28, 2019 Lee
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Creamed Chicken on Toast

This sounds really good, and easy, with common ingredients. Don't let the name fool you, you can serve this over toast, biscuits, rice, or even pasta. This recipe is very versatile. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams chicken breasts, boneless, skinless, cut into bit size pieces, (1 lb)
  • 1 can condensed cream of chicken soup, (Shortcut)
  • 1/2 cup milk
  • 1 cup frozen peas, thawed
  • 1/2 cup Colby Jack cheese, shredded
  • olive oil, as needed
  • salt and pepper, to taste, as desired
  • toast, for serving

Instructions
 

  • Plan according to what you are going to serve this over, toast, biscuits, rice, or pasta, your choice, and prepare those items according to your own recipes or package instructions. I using biscuits, rice, or pasta, prepare those now. If serving over toast, you can prepare that while the chicken is simmering.
  • Heat a tablespoon of olive oil in a non stick pan on medium heat, when hot, add the cubed chicken, season with salt and pepper as desired. Saute until the chicken is just done, takes just a few minutes, don't over cook the chicken or it will be dry. Turn down heat to low.
  • Add the soup, milk, and peas, and stir together. Cover and simmer for about 5 minutes. Stir in the cheese and simmer for another 5-10 minutes or until the cheese is melted in. Prepare toast if using that.
  • Serve over toast, biscuits, rice, or pasta, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Chicken Soup.
Variants: 1. Used mixed vegetables in place of peas. 2. Use Cheddar or Swiss in place of Colby Jack to change the flavor.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Creamy Garlic Chicken with Broccoli
January 28, 2019 Lee
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Creamy Garlic Chicken with Broccoli

This comes from a good friend who has not only made this but is asked often to make it for others, that tells me, this has to be delicious. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo chicken breasts, boneless, skinless, 4-6 would be perfect, (2 lbs)
  • salt, pepper, and paprika, as desired
  • 4 tablespoons butter, divided
  • 4-5 cloves garlic, smashed and minced
  • 1 can condensed cream of chicken soup, (Shortcut)
  • 3/4 cup water
  • 2-3 cups broccoli, chopped bite size, plus stems
  • 1 teaspoon fresh parsley, chopped
  • lemon wedges, optional, for serving
  • cooked rice, or pasta, for serving

Instructions
 

  • Season the chicken on both sides with salt, pepper, and paprika as desired.
  • Heat 2 tablespoons of butter in a large non stick pan on medium high heat. When hot, add the chicken and cook for about 5 minutes on each side, or until nicely browned, don't overcook the chicken or it will dry out, and no one likes dry chicken, it gets cooked more later. Remove from the pan and side aside and cover to keep warm.
  • Same pan, melt the other 2 tablespoons of butter then add the garlic, saute until the garlic is aromatic and lightly browned.
  • Whisk in the soup and water and heat until bubbly then reduce heat to low. Add the chicken back to the pan, and the broccoli, cover, and simmer for about 10 minutes or until the chicken is cooked through, sacrifice a piece and cut one in half. Note about the broccoli, add the broccoli to the pan between 3 and 5 minutes before the 10 minutes is complete, for good and crunchy broccoli.
  • Serve over rice or pasta of your choice, spoon some sauce over the top and garnish with chopped parsley and a wedge of lemon.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Chicken Soup.
Variant: 1. Add lightly sauteed sliced mushrooms when the chicken is placed back into the pan.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken Provolone
January 25, 2019 Lee
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Chicken Provolone

Sounds like a simple and easy dish, just six ingredients as well. On my to make and taste list.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 1 tablespoon butter
  • black pepper, as desired
  • 8 fresh basil leaves
  • 4 slices thin proscuitto, or deli ham
  • 4 slices Provolone cheese

Instructions
 

  • In a large non stick pan on medium heat and add the butter. Sprinkle both sides of the chicken with pepper as desired. When the butter is melted and the pan hot, add the chicken, cook for 4-5 minutes on each side or until juices run clear.
  • Heat your broiler, and for those with counter top ovens, heat the top element to broil. Line a baking sheet with foil, and place the chicken on the foil.
  • Top each piece of chicken with 2 basil leaves, 1 slice of prosciutto or ham, and 1 slice of cheese.
  • Broil for 1-2 minutes or until the cheese is melted.
  • Serve with sides of your choice.

Notes

Lost cost per serving.
Variants: 1. Use fresh sage leaves in place of basil. 2. Use thin sliced salami in place of the prosciutto. 3. Use Swiss cheese in place of Provolone.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken in Dill Sauce & Broccoli
January 23, 2019 Lee
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Chicken in Dill Sauce & Broccoli

This sounds like a simple and dish to prepare with common ingredients, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • salt and pepper, as desired
  • 1 tabelspoon olive oil
  • 4 cups fresh broccoli, cut into bite size pieces, including stems
  • 1 cup chicken broth, fresh or from powder, (Shortcut)
  • 1 tablespoon fresh dill, chopped
  • 1 cup milk

Instructions
 

  • Heat the oil a large non stick pan on medium heat. While heating, season the chicken breasts on both sides with salt and pepper as desired. Add chicken to the hot pan and cook to nicely brown each side. Remove chicken from pan and set aside.
  • Same pan, add the chicken broth and broccoli and bring to a boil. Reduce heat to a simmer and cover, cooking the broccoli until just tender, about 3-5 minutes. Remove the broccoli to a bowl with a slotted spoon, keeping as much as the broth as possible in the pan. Cover the bowl to keep the broccoli warm. Remove pan from heat.
  • In a small bowl, whisk together the milk and flour until smooth then whisk in the dill.
  • Place the same pan back on medium heat and stir the milk mixture into the broth and bring to a boil while stirring constantly. Stir until thickened, about 1-2 minutes.
  • Add the chicken back to the pan and reduce heat to a simmer, cover, and allow the chicken to simmer in the sauce for 10-13 minutes or until cooked through. Sacrifice one piece and cut in half to check, do not over cook the chicken or it will be dry.
  • Serve the chicken with a side of broccoli and spoon some of the sauce over the chicken.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken Piccata
January 20, 2019 Lee
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Chicken Piccata

Spend with Pennies, Holly, Canada.
This recipe comes from a good friend and is highly recommended, I was convinced when I read capers in the ingredients. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

For the Chicken

  • 4 chicken breasts, boneless, skinless
  • ½ cup all purpose flour
  • 1 lemon, zested
  • salt and pepper, as desired
  • 2 tablespoons olive oil, and as needed

For the Sauce

  • ¼ cup butter
  • 1½ tablespoons all purpose flour
  • 1 cup chicken broth, fresh or powdered, (Shortcut)
  • 1½ tablespoons lemon or lime juice
  • ½ cup dry white wine, or chicken broth
  • 3 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped
  • cooked pasta, your choice, for serving

Instructions
 

For the Chicken

  • Pound the chicken with a meat tenderizer to about ½ inch thick, goal is to make sure of an even thickness so it cooks evenly.
  • Add the flour, salt, pepper, and lemon zest in a shallow wide bowl, mix together. Roll the chicken in the flour mixture to coat evenly.
  • Heat the oil on medium high heat in non stick pan. When the oil is hot, add the chicken, cooking in batches as needed, and cook about 4 to 5 minutes then turn them and cook another 4 to 5 minutes, until just cooked through, this will provide tender and juicy chicken, overcooked will be dry. Remove the chicken to a plate and cover to keep warm. Keep the pan handy.

For the Sauce

  • Same pan on medium heat, add the butter, when melted, whisk in the flour and whisk until smooth, about 1 to 2 minutes. Slowly add the chicken broth, while whisking, until you have smooth mixture.
  • Add the lemon or lime juice, wine (or additional broth), and the capers. Simmer the sauce for about 3 minutes, whisking often.
  • Add the chicken to the pan and simmer for about 2 to 3 minutes to warm the chicken through.
  • Add the parsley and stir in. The chicken should be warmed through now.
  • Serve over cooked pasta of your choice. Enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth.
* Best Value $1 or Less per Serving,: ITALIAN,CHICKEN & TURKEY
Pakistani Style Roast Chicken Thighs
January 12, 2019 Lee
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Pakistani Style Roast Chicken Thighs

Adapted from an internet recipe.
I am going to assume from the name, this might be Pakistani in nature, but who knows, just kidding, it certainly has the correct spices for Indian/Pakistani. Anyway, it sounds delicious and is on my to make and taste list. Plan ahead with this, marinate time is minimum 4 hours to overnight. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 4 hours
Total Time 5 hours
Course Main Dish
Cuisine Pakistani
Servings 8 servings

Equipment

  • Oven
  • Baking Pan

Ingredients
  

  • 8 chicken thighs, skin on, bone in
  • 3 tablespoons lemon or lime juice
  • 2 tablespoons tomato ketchup
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala, Shortcut
  • 2 teaspoons brown sugar
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried sage
  • 1 teaspoon dried mint
  • butter or olive oil, for greasing baking dish

Instructions
 

  • A note about the chicken thighs. In Thailand, buying quarters will give you larger thighs, just separate yourself and you will have legs for use in another recipe.
  • Add the chicken thighs to a large mixing bowl.
  • In a small mixing bowl, add remaining ingredients except the butter or olive oil.
  • Pour this over the chicken and get your hands in there to rub this into all the pieces and even under the skin until all is coated. Cover and place in the fridge for a minimum of 4 hours, overnight will provide more flavor.
  • When you are ready to cook, preheat your oven to 200° C (400° F) and grease the bottom of a baking dish with butter, or if you have a mister, mist with olive oil. Place the chicken thighs on the dish, spaced apart, skin side up.
  • Bake for about 45 minutes until done and juices run clear.
  • Serve with sides of your choice. Enjoy.

Notes

Low cost.
Shortcut: Garam Masala.
* Best Value $1 or Less per Serving,: PAKISTANI,CHICKEN & TURKEY
Chicken Ritz Casserole
January 10, 2019 Lee
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Chicken Ritz Casserole

Adapted from an internet recipe.
This is an old time classic comfort food that stretched the dollars by using the crackers as a filler, and it is delicious and filling! Now for folks in Thailand and probably all of Southeast Asia, Ritz crackers are here but imported and come with a higher cost, so use made in Thailand products such as Magic or Rosi, which are just butter crackers and taste exactly like Ritz, and cost less. The prep time will vary depending on if you are cooking the chicken for this now or using leftover cooked chicken. This casserole is wide open to modifications. There is several shortcuts for cost savings as well. Links to the Shortcuts are listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Baking Pan (9x13 inch)
  • Oven

Ingredients
  

  • 4 cups cooked chicken breasts, shredded, Shortcut
  • 1 can condensed cream of chicken soup, or creamy chicken mushroom soup, Shortcut
  • 1 cup sour cream, Shortcut
  • 2 sleeves Ritz crackers, about 70, crushed
  • ½ cup butter, melted, (½ standard block / 1 stick)

Instructions
 

  • Preheat your oven to 180° C (350° F), lightly grease a 9x13 baking dish with butter or oil spray. Melt the ½ cup butter in a small sauce pan or microwave, then set that aside.
  • For the chicken, you can use boiled, roasted, leftover chicken, or even rotisserie. Cook the chicken or use you preferred type. If using bone in, remove all the meat from the bones, discarding the bones and any skin and gristle. Shred and set aside. I used 3 chicken breasts that I pressure cooked, but feel free to use thighs, legs, or breasts or any combination.
  • In a large mixing bowl, whisk together the soup and sour cream.
  • Mix in the cooked and shredded chicken, and any vegetables if you are using. I added frozen peas.
  • Pour the chicken mixture into the baking dish and spread out evenly.
  • Sprinkle the cracker crumbs over the casserole, then drizzle the crumbs with the melted butter.
  • Bake for 25-30 minutes or until the crumbs are starting to turn golden brown and the casserole is hot and bubbly.
  • Serve with a vegetable for a nice complete meal. Enjoy.

Notes

Low cost per serving using 3 chicken breasts. 
Shortcuts: Chicken (Pressure Cooker) (this is a 2 for 1 recipe, you get cooked chicken for the recipe, and broth for use in another recipe, Condensed Cream of Chicken Soup, Sour Cream.
Variants: 1. Use a combination of breast and thigh meat. 2. Add some cooked egg noodles, say 250 grams (8 oz) but you will need to double the soup and sour cream. 3. Add 1 cup of peas or mixed vegetables to the meat mixture. 4. Add 1 cup sautéed mushrooms to the meat mixture. 
Updated on 4 December 2023.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,CASSEROLES,CHICKEN & TURKEY
Pancit Bihon
December 21, 2018 Lee
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Pancit Bihon

Rasa Malaysia, Bee, United States.
Little culture lesson for you, the name Pancit originates in China, Hokkien to be specific. "Pancit" in Tagalog (Filipino language) means noodle, and "pian i sit" in the Chinese Hokkien dialect. Now Pancit Bihon means noodles, thin rice vermicelli (called glass noodles). In the Philippines, and in China, pancit is a common birthday dish as noodles are a symbol of longevity. There is as many ways to make pancit as there is shades of green, with the most common being Pancit Bihon.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine Filipino
Servings 6 servings

Ingredients
  

  • 250 grams dry rice noodles, thin, vermicelli, (8 oz)
  • 2-3 chicken thighs, or legs, skin on bone in
  • 1 head small green cabbage, shredded into ½ to 1 inch pieces
  • 2-3 medium carrots, shredded or thinly sliced crosswise
  • 1 small onion, finely diced
  • 2 cloves garlic, smashed and minced
  • 250 grams shrimp, peeled, deveined, tails removed, (8 oz)
  • 1 tablespoon cooking oil
  • 2 tablespoons dark soy sauce
  • 1 tablespoon fish sauce
  • black pepper, as desired
  • spring onions, sliced, for garnish, if desired
  • small limes, cut into wedges, for garnish, if desired

Instructions
 

  • In a pot, add 4 cups of water and add the chicken pieces, bring to a boil to cook the chicken, this is dual purpose here, you will cook the chicken needed, and make the broth needed, skim off any foam that forms on the surface of the water. When the chicken is cooked through, remove to cutting board and shred the chicken, discard the bones, skin, and cartilage, and set aside. There, you just made the broth we are going to use, so set the pot of broth to the side as well.
  • While the chicken is cooking, add some hot water to a bowl and add the dry rice noodles, let them soak for 5 minutes or so, this removes some starch and softens them to make the stir fry cooking easier.
  • Get everything prepped and ready while the chicken is cooking.
  • Now using a large wok, or non stick wok pan (my preference) or a large no stick pan, heat the pan of your choice on medium heat then add the oil, garlic, and onion. Stir fry until the onion is translucent but do not burn the garlic. (A side joke to the meaning of pancit is stirring, you will be doing a lot of stirring.) This dish uses very little oil so the stirring is key here.
  • To the pan add the shredded chicken and shrimp, and, you guessed it, stir fry until the shrimp is just turning pink.
  • Now add the cabbage and carrot, and stir fry for 2-3 minutes to soften the cabbage and carrot. Remove the mixture to a large bowl and set that aside for now. Return the pan back to the heat.
  • Add the reserved chicken broth you made to the pan and bring to a boil then reduce the heat to a low boil. Add the dry rice noodles, dark soy sauce, and fish sauce. Let this return to a low boil and let this cook for 5 minutes or so, you are going to reduce the broth now, stirring once in a while as well.
  • When the broth has reduced to about ¼ cup. Add the meat and vegetable mixture back to the pan, season with black pepper as desired, and once again, stir fry until the liquid has all evaporated. Taste and season with black pepper again if desired.
  • Place on a serving platter and garnish with sliced spring onion and lime wedges if desired. Serve.

Notes

Low cost.
Variants: 1. Add hard boiled quail eggs. 2. Use sliced steamed Chinese sausage in place of, or with, the chicken.
* Best Value $1 or Less per Serving,: FILIPINO,CHICKEN & TURKEY,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Leftover Turkey in Creamy Mushroom Sauce
December 16, 2018 Lee
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Leftover Turkey in Gravy

This comes from a good friend and awesome chef, and fear not if you don't like turkey or have leftover turkey, you can make with this with chicken. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 500 grams fresh mushrooms, button, crimini, or Shiitake (remove stems), sliced, (1 lb)
  • 1 small onion, finely diced
  • 4 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 2 cups chicken broth, fresh or from powder, (Shortcut)
  • 4-6 cups leftover turkey meat, torn into bite size pieces, or chicken
  • 1/8 teaspoon black pepper, or to taste
  • salt, as desired
  • fresh parsley, chopped, for garnish, if desired

Instructions
 

  • Heat the oil in a large non stick pan on medium heat, when hot, add the onion and saute for 4-5 minutes until soft and lightly browned.
  • Add the mushrooms and saute, stirring often until golden brown, about 5-6 minutes or so.
  • Remove the mushrooms and onion to a plate and using the same pan, add all the butter, when melted, whisk in the flour and cook, always whisking, until it is golden brown, about 2 minutes, there, you just made a roux.
  • Now whisk in the chicken broth. Heat to a simmer and season to taste with salt and black pepper.
  • Add the turkey meat, or chicken meat, stir and heat until the meat is heated through.
  • Garnish with fresh parsley and server over mashed potatoes or egg noodles.

Notes

Low cost if using left over turkey or chicken, even if roasting a chicken yourself, this is still law cost, under $1, per serving.
Shortcut: Chicken Broth.
Variants: 1. Use chicken in place of turkey, oven roasted, baked, rotisserie, or even pressure cooked (which would provide broth for the recipe as well).
This recipe for Leftover Turkey in Creamy Mushroom Sauce is from Natasha's Kitchen.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,LEFTOVERS,MUSHROOMS
Chicken & White Bean Stuffed Peppers
December 12, 2018 Lee
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Chicken & White Bean Stuffed Peppers

This sounds delicious, and I normally have chicken in the freezer and bell peppers on hand, I will be testing this out soon. There is two shortcuts to use to make the chicken and white beans, and from these shortcuts, you get two more items for use in another dish, win win. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, smashed and minced
  • 1/4 cup fresh cilantro, chopped
  • 5 bell peppers, mix of red, green, and yellow
  • 500 grams chicken, cooked, shredded, breasts and/or thighs, (1 lb), (Shortcut)
  • 1/2 teaspoon ground cumin
  • salt, as desired
  • 1 1/2 cups white beans (Great Northern), cooked, 1 can 15 oz, drained, (Shortcut)
  • 1/2 cup Cheddar cheese, shredded
  • water, as needed

Instructions
 

  • Prep the peppers first. First, get out a baking dish that will hold 5 peppers upright. Slice the tops of each pepper off, remove the stems from the tops, remove the seeds and membranes inside the peppers. Place the peppers in the baking dish and set the dish aside.
  • Now take the tops without the stems and dice those, as well as the onion. Prep the garlic and cilantro as well.
  • For the chicken, you can use leftover cooked chicken removed from the bones. You can boil some chicken, remembering to save the broth for use in another dish later. And my preferred way is to pressure cook the chicken to make flavorful and juicy chicken as well as flavorful broth, for use later. Shred the chicken.
  • For the beans, feel free to use canned, drained. My preferred way is pressure cooked, you get excellent tasting beans and bean broth for use later as well.
  • In a large non stick pan, heat the olive oil on medium heat, when hot, add the onion, garlic, and diced bell pepper tops. Cook until the onion is soft, about 2 minutes.
  • Mix in the chicken and cilantro, season to taste with the cumin and salt.
  • Mix in the beans and stir in 1 to 1 1/2 cups water. Simmer for 5-10 minutes until the liquid reduces and is thickened. Taste and adjust cumin and salt as desired.
  • While the filling is simmering, preheat your oven to 180 C (350 C). When the filling is thickened, spoon the filling into the peppers in the dish. Pour about 1/3 cup of water (or chicken broth if you have that on hand) into the bottom of the dish.
  • Cover the dish with foil and back for 30 minutes. Remove foil, top the peppers with the cheese, and bake, uncovered, for another 5 minutes. Remove from oven to a wire rack and let rest for 5 minutes.
  • Serve with a side salad for a nice meal.

Notes

Low cost.
Shortcuts: Chicken Broth (Pressure Cooker), Great Northern Beans (Pressure Cooker).
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY