Archive for the ‘CHICKEN & TURKEY’ Category
Chicken Nugget Sandwiches
I just kind of winged this to use chicken nuggets, and they are good! I made these on 6 Aug 2022 and they were very well liked by the family. For myself, I made one with lettuce and one with sweet pickle relish, both are equally good!
Ingredients
- 1 package soft rolls, can be soft rolls, dinner rolls, or even hamburger buns
- chicken nuggets, figure 1 nugget for each small roll, and 3 nuggets for average rolls, and 1-2 sandwiches per serving (I made 6 sandwiches and used 18 nuggets)
- Ranch dressing, as desired
- butter, as needed to toast the rolls
Additional Items - As Desired
- lettuce
- cheese slices, your choice
- dill pickle slices
- sweet pickle relish
Instructions
- Fry the nuggets in a non stick pan until crispy, remove to paper towels to drain.
- Split each roll in half, butter the cut sides. Heat a non stick pan on medium heat, when hot, place the rolls, buttered side down and toast until browned. Work in batches if needed.
- On the bottom rolls, spread Ranch dressing as desired, I topped one with lettuce and one with sweet pickle relish, the top with nuggets. I used 3 nuggets per roll.
- Spread more Ranch dressing on top of the nuggets.
- Top with a slice of cheese. I was going to use sliced Gouda I had in the fridge, that was dried out so went with the back up of processed cheese slices that we have on hand for the family when they make grilled cheese sandwiches.
- Top with the top bun, serve and enjoy.
Notes
Low cost per serving.
Broccoli, Chicken & Rice Casserole
I love a good casserole and this one not only sounds really good, it is delicious! I made this on 11 Jul 2022 and it was well liked by the family. I used my pressure cooker to cook the chicken, and that also provided me with 2 quarts of broth for other recipes. I also made the homemade Stove Stop stuffing using my shortcut. Links to the Shortcuts are listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 1 head broccoli, cut into bite size pieces, steam or boil until tender, drain well
- 4 chicken breasts, boneless, skinless, cooked and cubed, Shortcut
- 2 cups cooked rice
- 2 cans condensed cream of chicken soup, (10½ oz / 298 g each), Shortcut
- ½ cup mayo
- ⅓ cup milk
- 2 teaspoons lemon juice
- 1 cup butter, melted
- 1 box stuffing mix, just the contents of the box, not the additional ingredients it calls for, (6 oz / 170 g), Shortcut
Instructions
- In a saucepan, add the soup, mayo, milk, and lemon juice.
- Whisk together and place on low heat and heat until warmed through, set aside.
- Preheat your oven to 180° C (350° F). Get out a 9x13 inch baking dish and lightly grease with butter or non stick spray.
- In the baking dish, add the cooked and drained broccoli and spread out in an even layer. Then add the rice over the broccoli in an even layer.
- Then add the cooked cubed chicken over the rice.
- Add the soup mixture over the chicken, spreading it evenly over the top.
- In a mixing bowl, add the contents of the stuffing mix and the melted butter and mix together. Spread the buttered stuffing over the top of the casserole.
- Place in the oven and bake for 25 minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Quick Chicken Broth (Pressure Cooker), Condensed Cream of Chicken Soup, Homemade Stove Top Stuffing.
Super Easy Orange Chicken
This recipe comes from a good friend on the Just a Pinch Recipe Club website. I made this on 23 June 20222, and it is excellent chicken, great flavor. My family really enjoyed this dish.
Equipment
- 1 Gallon Zip Lock Bag
Ingredients
For the Orange Sauce
- ¾ cup orange marmalade
- 3 tablespoons rice vinegar
- 3 tablespoons light soy sauce
- 2 teaspoons fresh ginger, grated
- 3 cloves garlic, minced
For the Chicken
- 750-1000 grams chicken breasts, boneless, skinless, (1½-2 lb), I used 4 breasts
- ¼ cup corn starch
- ¼ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- cooking oil, for frying
Instructions
- Add all the Orange Sauce ingredients to medium bowl and mix together. You can prepare this two different ways. Prepare the sauce right before cooking the chicken, or make the sauce a few hours before, or even in the morning before cooking the chicken, to let the flavors blend together.
- Prep the chicken by cutting into large bite size pieces.
- When ready to cook the chicken, add the corn starch, garlic powder, salt, and pepper to the gallon size zip lock bag. Seal the bag and shake to mix together. Add the chicken to the bag.
- Seal, and shake and mix the the chicken with the corn starch mixture to coat the chicken.
- To a large skillet, heat 3-4 tablespoons of cooking, when hot, remove chicken from the zip lock bag and add to the pan. (I use a wok pan which is a flat bottomed wok - works perfect for this.)
- Cook until golden brown, turning the chicken often, about 10-15 minutes. Do not overcook or you will have tough chicken.
- While the chicken is cooking, if you made the sauce earlier and let the flavors blend in the fridge, take that out and microwave to just warm it up.
- With the chicken still in the pan, pour in the sauce, stir with the chicken pieces and cook until hot and slightly thickened, it thickens more as it cools, about 3-5 minutes.
- When the sauce is hot and thickened, remove from heat, sprinkle with white poppy seeds if desired.
- Serve with rice of your choice and a vegetable for a delicious meal. Enjoy.
24 Hour Chicken
This sounds really good, and the sour cream I am going to prepare from a powder, and it is sour cream and onion powder.
Equipment
- Baking Sheet
- Foil
- Oven
Ingredients
- 1½ kilo chicken pieces, legs, thighs, (2-3 lb)
For the Marinade
- ½ cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- ½ teaspoon dry mustard
- ⅛ teaspoon black pepper
For the Coating
- ¾ cup corn flake crumbs
Instructions
- I am using chicken quarters that I separated into legs and thighs.
- Add all the Marinade ingredients to a mixing bowl and stir together.
- Add the chicken pieces and toss to coat. Cover and place in the fridge overnight.
- When ready to bake, preheat your oven to 180° C (350° F). Line a baking sheet with foil.
- Add the crumbs to a plate or tray, and roll chicken pieces to coat and place on the pieces on the baking sheet.
- Bake for 45 minutes, turning the pieces over halfway through cooking.
Notes
Low cost.
Chicken & Mushroom Soup
This recipe comes from a friend, and it is delicious! I made this on 21 Apr 2022 and tailored it to our liking here.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 stalk celery, diced
- 250 grams mushrooms, brown or white button, sliced, (8 oz)
- 2 cloves garlic, minced
- 1 teaspoon salt, and as needed
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ¼ teaspoon ground sage
- ⅛ teaspoon black pepper
- 6 cups chicken broth, I used OXO cubes
- 3 chicken breasts, boneless, skinless
- ¾ cup dry Jasmine rice
Instructions
- In a large pot, melt the butter, when hot, add the onion, celery, carrots, and mushrooms. Stir oftern and cook until the onion softens. (I used Shiitake mushrooms - stems removed, and did not have celery on hand so just skipped that.)
- Stir in the garlic, salt, parsley, thyme, sage, and pepper. Cook for just a minute or two until the garlic is fragrant.
- Add the chicken breasts, rice, and broth. Stir together and heat to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally.
- Then remove the chicken to a cutting board and chop, and set aside. Let to soup continue to simmer.
- When the rice is tender, about 10-15 minutes after you took the chicken out, return the chicken to the chicken to the pot and simmer for another 5-10 minutes to heat the chicken through. Taste and add salt as desired.
- Ladle into bowls, serve, and enjoy.
Notes
Low cost per serving.
Variants: 1. Use Shiitake mushrooms with stems removed, and sliced in place of button mushrooms. 2. Use Straw mushrooms sliced in half in place of button mushrooms.
Bonnie's Almost Campbell's Chicken Noodle Soup
This is nothing short of best soup I have ever made, hands down. I made this on 12 Mar 2022 and it is delicious, highly recommended. Link to the Shortcut is listed in the Notes section.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 4 cups chicken breasts, boneless, skinless, cooked and cubed, (I used 4 chicken breasts, perfect)
- 2½ quarts chicken broth, (10 cups), Shortcut
- 2 teaspoons chicken broth powder
- 1 cup spaghetti, broken into 2 inch pieces
- ¼ teaspoon dried thyme
- 1 bay leaf
- ¼ teaspoon dried marjoram
- ⅛ teaspoon black pepper
- salt, to taste
Instructions
- Heat the butter in a large saucepan, when hot, add the onion, celery, and carrots. Sauté until the onion is translucent and softened.
- Add remaining ingredients and let simmer for 20 minutes, stirring occasionally.
- Add the spaghetti and cook until pasta is done, stirring occasionally. Taste and season with salt as desired.
- Ladle into bowls, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker). This also provides the cooked chicken.
Slow Cooker Smothered Chicken
This recipe was recommended to me and on my making today list, made on 22 Feb 2022 and was well liked by the family, this is a low cost and easy recipe for a great meal. Link to the Shortcut listed in the Notes section.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 4 chicken breasts, skinless, boneless
- 2 cups chicken broth, from powder or homemade
- ¼ cup dry white wine
- ¼ cup whipping cream
- 2 tablespoons all-purpose flour
- 1 tablespoon Italian seasoning, Shortcut
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon corn starch, heaping
Instructions
- Prep the chicken by cutting each breast in half lengthwise, then cut each piece into 3 chunks. Set aside.
- To your slow cooker, add all ingredients except the chicken and corn starch. Whisk to combine and there is no lumps.
- Add the chicken, stir everything together, cover, and place on High setting for 3 hours.
- At 3 hours, leave cooker on High, uncover and remove chicken with a slotted spoon.
- Sprinkle the corn starch into the pot, whisk to mix in well. Leave the cooker on High and return chicken to the pot and mix in. Leave uncovered and simmer for 20-30 minutes, stir often to slightly thicken sauce.
- Spoon over hot cooked rice or mashed potatoes, spoon sauce over the chicken and rice as desired, enjoy.
Notes
Low cost per serving.
Shortcut: Italian Seasoning.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
Slow Cooker Mandarin Orange Chicken
This recipe is from a friend who specializes in slow cooker dishes. I made this on 16 Jan 2022, and it is absolutely delicious! Highly recommended!
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 750-1000 grams chicken breasts, boneless, skinless, (1½-2 lb)
- 1 can mandarin oranges, with juice, (15 oz / 425 g)
- 1½ cups fresh long beans, or green beans, cut into 1-2 inch pieces
- 1 cup chicken broth
- 1 cup orange juice
- 3 tablespoons light soy sauce
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- 3 tablespoons corn starch
- 3 tablespoons cold water
- sesame seeds, for garnish, as desired
Instructions
- Cut the chicken into bite size pieces and add to your slow cooker.
- Open the can of mandarin orange and drain the juice into the slow cooker (the oranges will be used later so set them aside), then add the long beans, orange juice, broth, soy sauce, brown sugar, garlic, ginger, and sesame oil to the slow cooker.
- Stir everything together, cover, and set to Low setting for 3½ hours.
- At 3½ hours, mix together the corn starch and 3 tablespoons of cold water in a measuring cup, then stir into the cooker. Cover and cook for another 30 minutes to thicken the sauce.
- Add the mandarin orange slices and gently mix in, allow to heat for a few minutes.
- Spoon some of the sauce into a gravy boat or two, serve with rice and garnish with sesame seeds as desired, and pour on sauce as desired, enjoy.
Notes
I will say Fair cost per serving as I will be using canned mandarin oranges (Brook brand) first for this (I plan on canning some at a later date).
Chicken Alphabet Soup
I put this together based on a beef alphabet soup, and it turned out excellent. I made this on 10 Jan 2022, and did in fact pressure cook the chicken to cook that and make the broth, plus I pressure cooked the beans. Links to the Shortcuts are listed in the Notes section.
Ingredients
- 1 kilo chicken breasts, boneless, skinless, cooked, cubed, (2 lb)
- 2 quarts chicken broth, (8 cups), Shortcut
- 1 carrot, peeled and diced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 small onion, diced
- 2½ teaspoons Italian seasoning, Shortcut
- 3-4 cans Great Northern Beans, drained, (15 oz / 425 g each), Shortcut
- 1 can diced tomatoes, undrained, (20 oz / 425 g)
- 2 cups dry alphabet pasta
- salt and black pepper, as needed, to taste
Instructions
- For the chicken and the broth, I did cook the chicken in my pressure cooker and that produced the broth as well, I also let it cool to room temp in the broth for juicy chicken.For the beans, I also cooked them in the pressure cooker, 500 grams (1 lb) and all went into the soup. Drain the beans but reserve the bean broth.
- To a large pot, add the carrot, celery, onion, garlic, and Italian seasoning. I used two bunches of Chinese celery which is quite thin compared to western celery.
- Add the broth, undrained tomatoes, and the drained beans, stir together, if more liquid is needed, add some bean broth or water and bring to a boil then reduce to a simmer and let cook, stirring occasionally, for 30 minutes. While the soup is simmering, cube the chicken.
- Stir in the dry pasta and cubed, cooked chicken, cook an additional 10-15 minutes or until the pasta is tender. Taste and season with salt and pepper as desired.
- When the pasta is cooked, the soup consistency is much like a stew. Taste and season with additional salt and pepper as desired.
- Ladle into bowls, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Chicken Broth, Italian Seasoning, Great Northern Beans (Pressure Cooker).
Variants: 1. Use orzo in place of alphabet pasta. 2. Use beans cooked from dry, use 500 g / 1 lb cooked (retain the bean broth) to replace the canned. 3. Use a pressure cooker to cook the chicken which make the broth needed as well.
Bologna, Ham, or Chicken Salad
This comes from the Just A Pinch Recipe Club, and is delicious! This recipe assumes you have hard boiled eggs on hand but if not, a link is provided for my favorite way to make them. This recipe requires a meat grinder or food processor, however, I can vouch for using a sharp knife and dicing sliced bologna or sliced ham. Link to the Shortcut is listed in the Notes section.
Equipment
- Meat Grinder or Food Processor
Ingredients
- 500 grams bologna, ham, or cooked chicken, (1 lb), see Step 1
- 4-6 dill pickles
- 6 hard boiled eggs, peeled, Shortcut
- 1 medium onion, quartered
- 1 cup mayo
Instructions
- For the Bologna and Ham, feel free to use bulk unsliced, or sliced. For sliced, you can use a sharp knife and quickly dice this, then finely dice the other ingredients, saving you the cleaning of a grinder or food processor. For grinding or processing, cut the bologna or ham into chunks.For the Chicken, cook it your preferred way, boiling, baking, leftovers, rotisserie, you get the idea. For this a grinder or processor would be the best way to go. Cut the chicken in to chunks.
Grinder / Food Processor Method
- Run the bologna, ham, or chicken, pickles, eggs, and onion through your meat grinder or pulse with an S blade in your food processor until finely chopped.
- Mix the ground / chopped ingredients together.
- Add the mayo and mix together. Cover and place in the fridge for at least 2 hours or even overnight.
- Serve on bread, toast (buttered), or on crackers, enjoy.
Knife Method
- For sliced bologna or ham place a stack of slices on a cutting board, cut thin slices all the way across, turn the board 90° and slice again, result is finely diced bologna or ham, add to a mixing bowl.
- Now finely dice the pickles, eggs, and onion, adding each to the same mixing bowl.
- Mix together.
- Add the mayo and mix that in. Cover and place in the fridge for at least 2 hours or even overnight. (I used Japanese Kewpie mayo, and already smoothed it out, ready to be covered and placed in the fridge.)
- After several hours of chilling, I made sandwiches using my fresh baked multigrain bread, toasted and buttered. Delicious!
Notes
I will say Low cost for now as this does make a lot.
Shortcut: Perfect Hard Boiled Chicken Eggs.
