Archive for the ‘CHICKEN & TURKEY’ Category
Brown Rice Supper
June 26, 2021 Lee
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Brown Rice Supper

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 77.
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.
Print Recipe
Course Main Dish
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • Meat Option
  • ½ cup Vegetable Option
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 cup dry brown rice
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 can stewed tomatoes, undrained, (14½ oz / 411 g)
  • ½ cup water
  • 1 teaspoon Herb Option

OPTIONS

Meat - Use 1 Item

  • 1 kilo chicken thighs and drumsticks, (2 lb)
  • 4 pork chops, ½ inch thick
  • 4 smoked pork chops, ½ inch thick
  • 500 grams shrimp, peeled, deveined, tails removed

Vegetable - Use 1 Item

  • green bell pepper, diced
  • mushrooms, sliced
  • celery, diced
  • zucchini, sliced

Soup - Use 1 Item

  • condensed chicken broth
  • condensed beef broth
  • condensed chicken gumbo
  • condensed chicken with rice soup

Herb - Use 1 Item

  • dried basil
  • dried thyme
  • dried marjoram
  • dried tarragon

Instructions
 

  • Heat the oil in a large 6 quart pot on medium heat, when hot, add the Meat Option and brown on all sides. Do not cook the shrimp. Remove the meat from the pot.
  • To the dripping in the pot, add the Vegetable Option, onion, and garlic. Cook until the vegetables are tender. Stir often.
  • Add the rice, stirring constantly and cook for 1 minute.
  • Stir in the Soup and Herb Options, tomatoes with their juice, and water.
  • Arrange the chicken or pork on top of the rice, do not add the shrimp. Bring to a boil then reduce to low. Cover and simmer for 1 hour or until the rice is tender. Stir occasionally, if mixture appears dry, add more water during cooking. If using the shrimp, add during the last 10 minutes of cooking.
  • When the rice is tender, remove from heat and remove the cover, let pot sit 5 minutes.
  • Serve and enjoy.

Notes

Low cost per serving is using the chicken or pork, and may be Fair cost per serving if using shrimp. 
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY,PORK,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Meat & Vegetable Packets
June 16, 2021 Lee
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Meat & Vegetable Packets

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 67.
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 15 minutes
Cook Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Aluminum Foil
  • Baking Sheet

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup Vegetable Option
  • ½ teaspoon Herb Option, crushed
  • 4 medium carrots, thinly sliced
  • 4 medium potatoes, thinly sliced
  • 1 medium onion, sliced
  • ¼ teaspoon black pepper
  • Meat Option

OPTIONS

Soup - Use 1 Item

  • condensed golden mushroom soup
  • condensed cream of chicken soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of celery soup, Shortcut

Vegetable - Use 1 Item

  • peas, fresh or frozen
  • mushrooms, sliced
  • cut green beans, fresh or frozen
  • zucchini, sliced

Herb - Use 1 Item

  • dried thyme
  • dried rosemary
  • dried dill weed
  • dried marjoram

Meat - Use 1 Item

  • 4 pork chops, ½ inch thick
  • 1 kilo chicken pieces, (2 lb)
  • 4 patties ground beef, (about ¼ lb / 113 g each)
  • 4 veal chops, ½ inch thick

Instructions
 

  • Preheat your oven to 180° C (350° F).
  • Tear of 4 sheets of foil, each 12 inches long. Heavy duty foil would be preferred.
  • In a large mixing bowl, add the Soup, Vegetable, and Herb Options, carrots, potatoes, onion, and black pepper. Mix together.
  • Divide mixture equally among the foil sheets.
  • Place Meat Option on top of each foil sheet, divided equally.
  • Fold up the sides of the foil to cover the contents of the foil to make a tight 'packet'. Place packets on a baking sheet.
  • Bake the packets for 1¼ hours or until the meat and vegetables are tender.
  • Serve and enjoy.

Notes

Low cost per serving if using chicken, beef, or pork. For the veal, I have not seen that in stores but it may be available in specialty shops in larger cities. 
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup.
Variant: 1. Cook on a gas or charcoal grill instead of the oven.
* Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER,PORK,VEAL
Oriental Skillet
June 16, 2021 Lee
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Oriental Skillet

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 66.
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. 
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Dish
Servings 4 servings

Equipment

  • Meat Tenderizer Mallet

Ingredients
  

  • 500 grams Cutlets Option, (1 lb)
  • ¼ cup butter, (½ stick / ¼ block)
  • ½ cup spring onion, sliced
  • 2 cloves garlic, minced
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • Seasoning Option
  • Vegetable Option
  • ½ cup water chestnuts, sliced
  • 1½ tablespoons cornstarch
  • 3 tablespoons water
  • Garnish Option

OPTIONS

Cutlets - Use 1 Item

  • turkey
  • chicken
  • veal

Seasoning - Use 1 Item

  • ½ teaspoon lemon pepper
  • ¼ teaspoon ground ginger
  • ¼ teaspoon Chinese 5 Spice powder

Vegetable - Use 1 Item

  • 1 large cucumber, halved, seeded, cut into ½ chunks
  • 1 cup snow pea pods, fresh or frozen
  • 1 cup zucchini, sliced

Garnish - Use 1 Item

  • 1 tablespoon pimento, chopped
  • 2 tablespoons black olives, sliced
  • ¼ cup carrot, shredded

Instructions
 

  • If the Cutlets Option are thicker than ¼ inch, use a meat tenderizer mallet and pound cutlets to ¼ inch thickness.
  • Heat the butter in a large non stick pan on medium heat, when hot, add cutlets and brown on each side, then remove them from the pan.
  • Same pan, add the spring onion and garlic, cook for 2 minutes, stirring constantly.
  • Add the broth and Seasoning Option and bring to a boil.
  • Return the cutlets to the pan and reduce heat to low. Cover and simmer 15 minutes or until the cutlets are almost tender. Stir occasionally.
  • Stir in the Vegetable Option and water chestnuts. Simmer for another 5 minutes or until the vegetables and cutlets are tender.
  • Remove cutlets and vegetables to a serving platter, cover to keep warm.
  • Stir together the cornstarch and water to make a slurry, stir the slurry into the pan. Bring to a boil while stirring constantly, and cook for 1 minute.
  • Pour sauce over the cutlets and vegetables, serve and enjoy.

Notes

Low cost per serving if using chicken or even if you can get locally sourced turkey. For the veal, I have not seen that in stores but it may be available in specialty shops in larger cities. 
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,VEAL
Fancy Chicken Salad
June 4, 2021 Lee
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Fancy Chicken Salad

This recipe for Fancy Chicken Salad is from Natasha's Kitchen.
This recipe comes from a friend, and it is absolutely delicious! I made this for my parents and they loved it. For the chicken, feel free to use roasted, rotisserie, canned, or cook your own. I used canned the first time I made this and I also plan on using my pressure cooker so I can make broth at the same time for use in another recipe. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Main Dish, Salad
Cuisine American
Servings 6 servings as a main dish

Ingredients
  

For the Salad

  • 4 chicken breasts, boneless, skinless, cooked, cubed, (1 kilo / 2 lb), Shortcut
  • 3 cups seedless red grapes, halved
  • 1 cup celery, diced
  • ½ cup red onion, diced
  • 1 cup pecan pieces

For the Dressing

  • ½ cup mayo
  • ½ cup sour cream, Shortcut
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh dill, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1-2 cups Cheddar cheese, shredded, optional

Instructions
 

  • For the chicken, first time I made this I used four 10 oz / 283 g cans of chunk breast meat in water, drained. It was 4 cups and very convenient. I have also made this with 4 cooked chicken breasts, cubed, which was also 4 cups.
  • Using a dry skillet on low heat, add the pecan pieces and toast for several minutes, stirring them and turning them with a spatula often until lightly golden and fragrant, remove from pan and set aside to cool. If you are using pecan halves, just coarsely chop after toasting them and let cool.
  • To a large mixing bowl (I used a 4 quart bowl), add the prepared chicken, grapes, celery, onion, and the cooled pecans. Toss together.
  • To prepare the dressing, add all the Dressing ingredients to a small bowl and mix together.
  • Add the dressing to the salad, stir until well mixed. Cover and place in the fridge until serving.
  • Just before serving, mix in the cheese if using that, serve as is as a main dish with light sides of your choice.
  • Serve over lettuce or arugula. Recommended.
  • Serve in a large croissant with arugula. Highly recommended.

Notes

Low cost per serving, use the shortcut for the sour cream for additional savings.
Shortcut: Chicken (Pressure Cooker), Sour Cream.
Variants: 1. Use 4 10 oz / 283 g cans, drained. 2. Use chicken thigh meat or a mix of thigh and breast meat in place of just breast meat. 3. Use unsalted cashews in place of the pecans. 4. Wrap in soft flour tortillas.
Updated on 17 December 2021.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned,Salads - Main Dish
Chicken Salad with White Wine Dressing
January 14, 2021 Lee
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Chicken Salad with White Wine Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 37.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This 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 20 minutes
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ⅔ cup White Wine Dressing, Shortcut
  • 2 cups cooked chicken, coarsely chopped, Shortcut
  • ¼ cup toasted almonds, chopped
  • ¼ cup celery, diced
  • 2 teaspoons capers, drained, chopped
  • ¼ cup plain yogurt
  • 1½ teaspoons lemon juice
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • lettuce, as needed

Instructions
 

  • Prepare the White Wine Dressing if using the Shortcut. Place the chicken in a shallow bowl, pour the dressing over the chicken and toss. Place in the fridge to let the chicken marinate for about 1 hour.
  • Drain the chicken thoroughly and place in a mixing bowl. Add the almonds, celery, and capers, and toss together.
  • In a separate bowl, Add the yogurt, lemon juice, salt, and pepper. Mix together.
  • Pour yogurt mixture on the chicken mixture and toss lightly until thoroughly mixed. Place salad in fridge to chill.
  • When ready to serve, shape cups from lettuce leaves and place in salad bowls. Spoon chicken salad into the lettuce bowls.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: White Wine Dressing, Cooked Chicken (Pressure Cooker).
Variant: 1. Use canned, drained chicken in place of fresh cooked.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned,SALADS,Salads - Main Dish
Tipsy Chicken Wraps
December 17, 2020 Lee
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Tipsy Chicken Wraps

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 20 wraps

Ingredients
  

  • 1 tablespoon sesame oil
  • 500 grams ground chicken, (1 lb)
  • 250 grams firm tofu, diced, (8 oz)
  • ½ red bell pepper, diced
  • 3 spring onions, sliced
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • ½ cup Asian beer, I will use Leo Beer in Thailand
  • ⅓ cup hoisin sauce
  • 1 teaspoon red chili paste
  • ½ cup peanuts, chopped
  • 2 heads Boston lettuce, separated into large leaves
  • whole fresh chives, rinsed, as needed

Instructions
 

  • Heat oil in a large non stick pan on medium heat, add chicken and cook, stirring often, for 6-8 minutes.
  • Then add the tofu, bell pepper, spring onion, ginger, and garlic. Cook and stir often, 5-7 minutes or until the spring onion is softened.
  • Stir in the beer, hoisin sauce, and chili paste. Cook until heated through.
  • Stir in the peanuts and remove from heat.
  • Lay a lettuce leaf flat on the counter, place a spoonful of chicken mixture in the center.
  • Roll up to enclose the filling, secure by tying a chive around the bundle. Repeat until all the chicken mixture is used.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Mole Chicken
December 15, 2020 Lee
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Mole Chicken

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This 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 20 minutes
Cook Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Food Processor / Blender

Ingredients
  

  • 3 tablespoons vegetable oil
  • 1 whole chicken, cut up, (about 2 kilos / 4 lb)
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon ground cinnamon
  • 1 can diced tomatoes, (14 oz / 411 g)
  • 1 cup chicken broth, Shortcut
  • 1 cup dark Mexican beer
  • ¼ cup raisins
  • 2 chipotle peppers in adobo sauce, diced
  • 2 tablespoons peanut butter
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 57 grams unsweetened chocolate, chopped, (2 oz)
  • hot cooked rice, for serving
  • lime wedges, for serving, optional

Instructions
 

  • Heat the oil in a large non stick pan on medium heat, when hot, add chicken pieces in batches, and brown all sides.
  • As the chicken is browned, remove from the pan and place in a large baking pan and set that aside.
  • Once all the chicken is browned and removed from the pan, add to the pan the onion, bell pepper, and garlic. Sauté for about 5 minutes or until the onion and bell pepper is soft.
  • Stir in the chili powder, cumin, and cinnamon. Sauté for another 5 minutes.
  • Add the tomatoes, broth, beer, raisins, chipotle peppers, peanut butter, sugar, and salt. Bring to a simmer and cook for 20 minutes, stirring often.
  • Pour the contents of the pan and the chocolate into a food processor or blender. Process until smooth to make the mole sauce.
  • Preheat your oven to 180° C (350° F). Pour the mole sauce over the browned chicken in the baking pan. Cover the pan loosely with foil and bake for 45 minutes or until the chicken is cooked through (74° C / 165° F) and the sauce is bubbly.
  • Serve with rice and lemon lime wedges, enjoy.

Notes

Not sure if the canned chipotle peppers could be found in Thailand, maybe at a high end Western market, other than the peppers, the rest is quite easy. 
Shortcut: Chicken Broth (Pressure Cooker). 
* High Cost $1.51+ per Serving,CHICKEN & TURKEY
Chicken Vera Cruz
December 9, 2020 Lee
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Chicken Vera Cruz

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This 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 20 minutes
Cook Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven

Ingredients
  

  • 1 whole chicken, cut up, (about 1½ kilos / 3 lbs)
  • 1 jar salsa, (12 oz / 340 g), Shortcut
  • 1⅓ cups french fried onions, divided, Shortcut
  • ½ cup stuffed green olives, sliced
  • ½ cup beer
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh parsley, chopped, or 1 tablespoon dried
  • ¼ teaspoon black pepper
  • hot cooked rice, optional for serving, as desired

Instructions
 

  • Preheat your oven to 180° C (350° F). Place chicken pieces in a 2 quart shallow baking dish.
  • Bake for 40 minutes uncovered. Remove from oven and drain off fat.
  • In a medium size saucepan, add the salsa, ⅔ cup of the onions, olives, beer, lemon juice, parsley, and pepper. Place on medium heat, stir to mix together, and bring to a boil and then reduce to a simmer. Stir and cook 5 minutes or until mixture is slightly thickened.
  • Pour sauce over the chicken. Place baking dish with chicken, back in the oven and bake for another 15 minutes or until no longer pink near bone.
  • Sprinkle chicken with remaining ⅔ cup onions,
  • Bake 5 minutes more or until onions are golden.
  • Serve with sides of your choice or over rice as desired. Enjoy.

Notes

Low cost per serving.
Shortcuts: Salsa, French Fried Onions.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken & Beer Dumplings
December 3, 2020 Lee
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Chicken & Beer Dumplings

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This 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 20 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1¾ cups all purpose flour, divided
  • 1½ teaspoons salt, divided
  • 1 whole chicken, cut up, (about 2 kilos / 4 lbs)
  • 3 tablespoons cooking oil
  • 1 cup onion, diced
  • ¾ cup carrot, sliced
  • ¾ cup celery, sliced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1 quart chicken broth, (4 cups), Shortcut
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • ¾ cup beer
  • 3 tablespoons fresh parsley, chopped

Instructions
 

  • In a mixing bowl, add ¼ cup flour and ½ teaspoon of salt. Add chicken pieces and toss to coat.
  • Heat the oil in a large heavy pot on medium high heat, when hot, add the chicken in batches, cook about 10 minutes, turning the pieces as needed to to brown them on all sides. Remove chicken to a large plate and keep warm.
  • To the pot, add the onion, carrot, celery, garlic, bay leaf, and thyme. Cook 4-5 minutes or until the vegetables start to soften, turn them occasionally.
  • Add the broth, chicken, and ½ teaspoon of salt, bring to a boil, Reduce heat to medium low, cover and simmer for 30 minutes.
  • While the chicken is simmering, to a large mixing bowl add the remaining 1½ cups of flour, baking powder, sugar, and remaining ½ teaspoon of salt. Whisk to mix together.
  • To the flour mixture, stir in the parsley and beer until mixture is just moistened. Spoon 10-12 dumplings onto the chicken mixture.
  • Cook 9-10 minutes or until a toothpick inserted into the centers comes out clean.
  • Remove and discard the bay leaf. Serve the chicken and dumplings, enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Crockpot Turkey Breast
December 1, 2020 Lee
1 Comment

Crockpot Turkey Breast

Holly - Spend with Pennies
This is an excellent method for cooking turkey breast, juicy and tender. Links to the Shortcuts are listed in the Recipe Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 2 tablespoons olive oil
  • 1 teaspoon poultry seasoning, Shortcut
  • 1 teaspoon sea salt
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 cup chicken broth, Shortcut
  • 2 stalks celery, cut in half
  • 2 carrots, cut into quarters
  • 1 large onion, cut into ½ inch wedges
  • 1 turkey breast, boneless, skin on, (1-2 kilos / 2-4 lbs)

Instructions
 

  • Add the celery, carrots, and onion to your slow cooker. Pour in the broth.
  • Make the seasoning; mix together the olive oil, poultry seasoning, garlic powder, pepper, and paprika in a small bowl. Turn breast so it is skin side down, use a brush and spread about half of the seasoning evenly over the meat side of the breast. Place breast into the slow cooker skin side up. Brush the remaining seasoning over the skin side of the breast. (I used a skinless turkey breast by mistake.)
  • Cover the slow cooker and set to Low setting, length of time based on weight.
    1 kilo / 2-2½ lbs: 2 hours 45 minutes to 3 hours 15 minutes.
    1½ kilo / 3-3½ lbs: 3 hours 45 minutes to 4 hours 15 minutes.
    2 kilo / 4-4½ lbs: 4 hours 45 minutes to 5 hours 15 minutes.
  • Check internal temp to ensure the meat is fully cooked, temp should be 74° C (165° F). Do not overcook or the turkey may not turn out as juicy. If the internal temp is low, continue cooking for 30 minutes and test again.
  • Remove the turkey breast to a cutting board and let it rest for 5 minutes, then slice and arrange on a serving platter.
  • Use the liquid in the slow cooker to make a gravy, or if using a packaged gravy mix, replace the water called for with an equal amount of liquid from the slow cooker.
  • Serve with sides of your choice, enjoy.

Notes

I will price this when I order another turkey and I will cut the turkey up before cooking and prepare this. For now I will say Fair cost.
Shortcuts: Poultry Seasoning, Chicken Broth (Pressure Cooker).
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY,Chicken - Slow Cooker