Archive for the ‘CHICKEN & TURKEY’ Category
Turkey Curry with Crisp Noodles
August 15, 2021 Lee
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Turkey Curry with Crisp Noodles

Adapted from a recipe in the Casserole Cook Book, page 149.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 tablespoons butter
  • 1½ cups apple, peeled, finely diced, Granny Smith or Fuji would be good
  • ⅓ cup onion, diced
  • 2 tablespoons all-purpose flour
  • 1-2 teaspoons yellow curry powder
  • 1 teaspoon salt
  • 3 cups cooked turkey, coarsely chopped
  • chow mein noodles, warmed, for serving

Instructions
 

  • In a large saucepan, melt the butter. Add the apple and onion, cook until tender but not browned.
  • Stir in the flour and curry powder.
  • Slow stir in milk, cook, stirring constantly until mixture thickens.
  • Stir in the salt and turkey. Cook and heat through.
  • Serve over warmed chow mein noodles. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,LEFTOVERS
Creamed Chicken or Turkey
August 10, 2021 Lee
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Creamed Chicken or Turkey

Adapted from a recipe in the Casserole Cook Book, page 64.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • ½ cup onion, finely diced
  • ⅓ cup butter, (⅓ block)
  • ¼ cup all-purpose flour
  • 1½ cups chicken broth, or turkey broth, Shortcut
  • 1½ cup half and half cream
  • 2 teaspoons salt
  • 1 teaspoon MSG
  • 2 egg yolks, slightly beaten
  • 3 cups cooked chicken, or turkey, diced
  • 1⅓ cups mushrooms, sliced and drained, canned or sautéed
  • 1 Confetti Rice ring or Parsley Rice ring, Links in Notes

Instructions
 

  • In a large non stick pan, melt the butter. Cook onion until soft but not browned.
  • Stir in the flour, then slowly stir in the broth and cream. Stir in seasonings. Cook and stir on medium heat until mixture thickens.
  • Light beat yolks in a bowl, scoop out a small amount of mixture from the pan and stir into the yolks, then stir yolks into the pan and cook for 1 minute.
  • Add the chicken and mushrooms, cook until just heated through.
  • Pour mixture into the bowl in the center of a prepared Confetti Rice ring or Parsley Rice ring, or simply serve with hot cooked rice.

Notes

Low cost per serving.
Additional recipes: Confetti Rice Ring, Parsley Rice Ring.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Company Chicken & Potatoes
August 10, 2021 Lee
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Company Chicken & Potatoes

Adapted from a recipe in the Casserole Cook Book, page 63.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 45 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup butter, (½ stick / ¼ block)
  • 1 kilo chicken quarters, legs and thighs separated, (2 lb)
  • 1 cup chicken broth, Shortcut
  • 2 tablespoons all-purpose flour
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 4 medium potatoes, peeled, quartered, cooked
  • 3 tablespoons dry white wine, or sherry
  • black pepper, as desired

Instructions
 

  • Melt the butter in a large non stick pan, when hot, add the chicken pieces and brown on all sides.
  • Push the chicken to one side of the pan, blend in the flour into the fat, then stir in the broth. Cook and stir until mixture thickens.
  • Add the onion and garlic and mix with the chicken. Cover and simmer 30 minutes or until chicken is tender.
  • While the chicken chicken is simmering, cook potatoes in a pot of boiling water until fork tender, drain.
  • When the chicken is tender, add the potatoes to the pan and stir in the wine and season with black pepper as desired. Cook to warm through the potatoes.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Spanish-style Chicken Skillet
August 10, 2021 Lee
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Spanish-style Chicken Skillet

Adapted from a recipe in the Casserole Cook Book, page 63.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo chicken quarters, legs and thighs separated, (2 lb)
  • salt and black pepper, as desired
  • 3 tablespoons cooking oil
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1 cup tomato juice
  • 2 cups chicken broth, divided, Shortcut
  • 1 cup dry white rice, rinsed
  • 2 cups frozen peas, thawed
  • ¼ cup pimento, coarsely chopped

Instructions
 

  • Heat the oil in a large non stick pan. Season chicken with salt and pepper as desired, brown in hot oil.
  • Add the onion and garlic, cook until the onion is tender.
  • Add the tomato juice and ½ cup of broth. Cover and simmer 20 minutes.
  • Add the rice and remaining 1½ cups of broth. Cover and simmer an additional 20 minutes.
  • Add the peas and pimento, simmer another 5 minutes or until the peas are tender.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Gourmet Chicken with Noodles
August 10, 2021 Lee
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Gourmet Chicken with Noodles

Adapted from a recipe in the Casserole Cook Book, page 63.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ⅓ cup onion, diced
  • 1 tablespoon butter
  • 3 cups dry egg noodles
  • 2¾ cups chicken broth, Shortcut
  • ½ teaspoon lemon peel, grated
  • ½ teaspoon MSG
  • 1 teaspoon salt
  • 2 tablespoons dry white wine, or sherry
  • 1 cup sour cream, Shortcut
  • 2 cups cooked chicken, diced, fresh cooked or canned - drained
  • ¼ cup toasted slivered almonds
  • 3 tablespoons fresh parsley, chopped

Instructions
 

  • In a pot, melt the butter. Add the onion and cook until tender but not browned.
  • Add the noodles, broth, lemon peel, MSG, and salt. Stir together, bring to a boil. Reduce heat to low, cover, and simmer 25 minutes or until noodles are tender.
  • Stir in the wine, sour cream, and chicken. Heat through.
  • Sprinkle with almonds and parsley, serve and enjoy.

Notes

Low cost per serving, and the broth shortcut is a 2 for 1, as you can cook the chicken at the same time.
Shortcuts: Chicken Broth (Pressure Cooker), Sour Cream.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned
Curried Chicken in Peppers
August 2, 2021 Lee
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Curried Chicken in Peppers

Adapted from a recipe in the Casserole Cook Book, page 40.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 medium green bell peppers
  • 1½ cups cooked rice, I need to verify this amount
  • 2 cups chicken, drained, diced, (canned, or fresh cooked)
  • 1 cup celery, diced
  • ¼ cup onion, diced
  • 2 tablespoons pimento, diced
  • 1 cup mayo
  • 1 teaspoon yellow curry powder
  • ½ teaspoon salt
  • dash black pepper

Instructions
 

  • Cut the tops off the peppers, remove seeds and membrane.
  • Place the peppers in small amount of boiling salted water, cover, and steam for 5 minutes, drain.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking dish.
  • Add the rice and all remaining ingredients to a mixing bowl and mix together.
  • Fill peppers with mixture and place upright in the baking pan. Add ½ inch water to the pan.
  • Bake for 30 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CASSEROLES,CHICKEN & TURKEY,Chicken - Canned
Chicken Upside Down Pie
July 13, 2021 Lee
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Chicken Upside Down Pie

Adapted from a recipe in the Casserole Cook Book, page 22.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Round Baking Pan (8 or 9 inch)

Ingredients
  

  • 1 can gravy, (10½ oz / 298 g) or 1¼ cups
  • ⅔ cup canned mushrooms, or sautéed fresh mushrooms
  • 2 tablespoons pimento, diced
  • 2 tablespoons stuffed green olives, sliced
  • black pepper, as desired
  • 2 cans chicken, drained, diced, (5 oz / 142 g each)
  • 2 cups biscuit mix, Shortcut
  • 1 teaspoon rubbed sage

Instructions
 

  • Reserve ⅔ cup of gravy. Preheat your oven to 230° C (450° F), get out a shallow 8 or 9 inch round baking pan, like a layer cake pan.
  • In a saucepan on medium heat, add remaining gravy, mushrooms, pimento, olives, and season with pepper as desired. Stir to mix together.
  • Stir in the chicken, bring to a boil.
  • Pour mixture into the round baking pan.
  • Mix the sage into the biscuit mix, prepare dough according to package instructions but use the ⅔ cup gravy for the liquid called for in the instructions.
  • Roll dough out to the size of the baking pan and place on top of the hot mixture.
  • Bake for 15 minutes or until golden brown.
  • Run a knife around the edge. Place a deep plate, upside down on the baking pan, and carefully turn the baking pan and plate over and remove the pan.
  • Slice, serve, and enjoy.

Notes

Not sure of the cost per serving as I believe canned chicken is only available in high end / Western markets. To make this Low cost per serving, use fresh mushrooms and fresh cooked chicken.
Variant: 1. Use fresh cooked chicken in place of the canned chicken, about 1 1/2 cups diced would work fine.
* Best Value $1 or Less per Serving,CASSEROLES,CHICKEN & TURKEY,Chicken - Canned
Turkey Loaf
July 11, 2021 Lee
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Turkey Loaf

Julie Brown, United States.
I have enjoyed this dish at a good friend's house and I asked for the recipe. Full credit for this dish goes to my good friend, Julie Brown. Enjoy!
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

For the Turkey Loaf

  • 1½ kilo ground turkey, (3 lb)
  • 7 sliced bread, torn to make soft breadcrumbs
  • 2 eggs, lightly beaten
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 tablespoons fresh parsley, chopped
  • ½ cup Mozzarella cheese, shredded

For the Glaze

  • ½ cup ketchup
  • ¼ cup honey mustard
  • ¼ cup whole grain mustard

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • In a small bowl, mix together the Glaze ingredients. Set aside.
  • In a large mixing bowl, add all the turkey loaf ingredients, mix together but don't over work it or it may turn out tough.
  • Plop the meat mixture into the baking pan and shape into a loaf with your hands.
  • Brush the glaze on the top.
  • Bake for 1 hour or until cooked through.
  • Serve with sides of your choice. Enjoy!

Notes

I will say this is Fair cost per serving depending on where you source the turkey from. To make this a Low cost per serving dish, use ground chicken.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Shredded Chicken Tacos (Slow Cooker)
July 8, 2021 Lee
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Shredded Chicken Tacos (Slow Cooker)

Julie Brown, United States.
This recipe is from a good friend, and I have enjoy this several times so I asked for the recipe. This is a simple recipe but the flavor is excellent. I don't remember the amount of servings so I will determine this when I make this myself.
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Prep Time 15 minutes
Cook Time 4 hours
Course Lunch, Main Dish
Servings 0

Equipment

  • Slow Cooker

Ingredients
  

For the Slow Cooker

  • 500 grams chicken breasts, or thighs, boneless, skinless, (1 lb)
  • salt and pepper, as desired
  • 1 medium onion, sliced
  • 2 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 2 tablespoons tomatillo, chopped

For Serving

  • corn tortillas
  • taco sauce
  • lettuce, shredded
  • tomato, diced
  • onion, diced
  • sour cream
  • Cheddar cheese, shredded

Instructions
 

  • Add all Slow Cooker ingredients to your slow cooker, cover, and set to Low set for 3 hours or High for 1½ hours, or until meat can be shredded. (I will verify the time when I make this.)
  • Shred chicken and mix with juices in pot.
  • Serve in corn tortillas with toppings of your choice. Enjoy.

Notes

Low cost per serving.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Slow Cooker
Curried Noodle Pie
July 3, 2021 Lee
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Curried Noodle Pie

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 103.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup sour cream, Shortcut
  • 3 cups egg noodles, cooked and drained
  • 1 egg, beaten
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 teaspoon yellow curry powder
  • Meat Option
  • 1 cup Vegetable Option, cooked and drained
  • Garnish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed cream of chicken soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed golden mushroom soup

Meat - Use 1 Item

  • 3 cups chicken, cooked, diced
  • 3 cups pork, cooked, diced
  • 3 cups beef, cooked, diced
  • 2 cans tuna, drained, flaked, (7 oz / 185 g each)

Vegetable - Use 1 Item

  • carrots, sliced
  • mixed vegetables
  • lima beans
  • cut asparagus

Garnish - Use 1 Item

  • almonds, toasted, sliced
  • spring onion, sliced
  • coconut, toasted, flaked
  • pimento, diced

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease a 9 inch pie dish with butter or cooking spray.
  • In a medium mixing bowl, together Soup Option and sour cream.
  • In a large mixing bowl, ¾ cup of the soup mixture into the noodles, then mix in the egg.
  • Press the noodle mixture into the bottom and sides of the pie dish, this forms the crust of the pie.
  • Heat the oil in a large non stick pan on medium heat, when hot, add the garlic and curry powder and cook 1 minute.
  • Stir in the remaining soup option, and the Meat and Vegetable Options. Remove from heat.
  • Pour mixture into the noodle crust and spread out evenly.
  • Cover with foil and bake 30 minutes or until hot.
  • Sprinkle with Garnish Option and let pie rest 10 minutes.
  • Serve and enjoy.

Notes

Low cost per serving except for the beef, but that depends on what you buy and where.
Shortcuts: Sour Cream, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,FISH - ALL,Fish - Tuna,PORK