Archive for the ‘CHICKEN & TURKEY’ Category
Chicken Noodle Casserole II
This recipe comes from a friend and this is perfect, easy and delicious. This can be easily tailored depending on the chicken you want to use as well as the vegetables. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 6 cups uncooked egg noodles
- 2-3 large chicken breasts, cut into bite size pieces
- 2 tablespoons olive oil
- 1½ teaspoons garlic salt
- 1½ teaspoons dried parsley
- 1 bag frozen mixed vegetables, (12 oz / 340 g)
- 2 cans condensed cream of chicken soup, Shortcut
- 1 can condensed cream of mushroom soup, Shortcut
- ½ cup milk
- salt and pepper, as desired, to taste
Instructions
- Heat a pot of water to boiling then add the egg noodles and cook until just tender. Drain.
- Preheat your oven to 180° C (350° F) and grease a 9x13 baking dish with butter.
- Same pot after the noodles are poured out, heat the olive oil on medium high heat, add the chicken and season with garlic salt and parsley. Cook chicken until just cooked through, do not over cook the chicken or it will be dry.
- Add the soups and milk, when it is heated through add the frozen vegetables and mix in. Taste and season with salt and pepper as desired.
- Add the drained noodles to the pot and mix together. Pour into the prepared baking dish and spread out evenly.
- Cover with foil and bake for 30 minutes. Remove foil before serving.
- Serve with sides of your choice, and enjoy.
Notes
Easily under $1 dollar per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Variants: 1. Use two 1½ lb cans of chicken, drained. 2. In place of mixed vegetables, use peas, peas and carrots, or peas carrots and corn. 3. Use fat free soups. 4. Use skim milk.
Cheese Cracker Chicken
This comes from a friend, and just three ingredients needed. I made these on 18 August 2019, using 9 legs and 4 thighs, and I will say, this is tasty chicken. Feel free to use breasts, legs, or legs and thighs.
Ingredients
- 4 chicken breasts, boneless and skinless
- 1/4 cup butter, melted, (1/2 stick)
- 3 cups Cheez-It crackers, crushed, about 12 oz box
Instructions
- For the stated ingredients, keep in mind you can make this with different chicken pieces and any amount you like, but do not mix breasts with legs or thighs to ensure even cooking on all items at one time. Also if increasing the number of chicken pieces, increase the butter as needed.
- Preheat your oven to 180 C (350 F). Get out a baking sheet and line it with foil for easy clean up, making sure the foil has an edge on all sides to prevent any fat from contacting the baking sheet.
- I crushed up one 12 oz box of Cheez-It crackers, whole grain type, and it came out to 3 cups. I left the crumbs with a bit of texture to them. And I melted the butter in the microwave, about 1/2 cup was used as I increased the amount of chicken.
- I used 9 legs and 4 thighs, all skin on. After dipping in butter and coating with the crackers, I sprinkled some of the cracker crumbs on the chicken after all pieces were placed on the baking sheet.
- Bake for 50 minutes then check either with a meat thermometer, target temp is 74 C (165 F) or just cut a large piece in half or through to the bone to check that it is cooked through and juices run clear.
- Transfer chicken to a serving tray, serve, and enjoy.
Notes
Low cost per serving.
Recipe adapted from Just A Pinch Recipe Club, Ellen Bales, and the original recipe is here.
United States.
United States.
One Pot Pasta with Chicken
Sounds tasty, and can be ready in less than 30 minutes. On my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 tablespoon olive oil
- 500 grams chicken breasts, boneless and skinless, (1 lb)
- salt and pepper, as desired
- 1/2 cup onion, diced
- 2 cloves garlic, smashed and minced
- 1 teaspoon Italian seasoning, Shortcut
- 1 tablespoon fresh parsley, chopped, or 1 1/2 teaspoons dried
- 1 can diced tomatoes, (14.5 oz / 411 g can)
- 3 cups chicken broth, fresh or from powder, and as needed, Shortcut
- 1 cup whipping cream
- 340 grams dry Penne pasta, (12 oz)
- 2/3 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan cheese, grated, divided
Instructions
- Dice the chicken into 1/2 inch pieces, and toss the chicken with salt and pepper as desired. Heat the oil in a non stick pan on medium heat, when hot, add the chicken and saute until no longer pink. Do not over cook the chicken or it will be dry and tough. Remove the chicken from the pan and aside.
- To the same pan, add the onion and garlic and saute until the onion is tender.
- Once the onion is tender, add the Italian seasoning, parsley, broth, tomatoes, and the cream. Bring mixture to a boil then add the pasta, stir in, and reduce the heat to a simmer to cook the pasta for about 15 minutes or until the pasta is tender. If needed, add another 1/2 cup of broth if the liquid runs out before the pasta is tender.
- After the pasta is tender, mix in the chicken and 1/4 cup of Parmesan cheese.
- Sprinkle the Mozzarella and remaining Parmesan on top and broil for 2-3 minutes to brown and melt the cheese.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Italian Seasoning, Chicken Broth.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Lo Mein
This is a Chinese dish and this recipe comes from a Chinese friend so this is the authentic way to prepare this. Lo mein can be made with pork, chicken, beef, or just veggies for a vegetarian version. I will state pork in this recipe. If you do not have lo mein noodles, ramen noodles work just as well. Two ways to prepare this, one way is the veggies and meat is served over the noodles, the other way is the noodles are mixed into the veggies and meat before serving.
Ingredients
- 200 grams lo mein noodles, (7 oz)
- 50 grams pork, sliced, (2 oz)
- 2 cloves garlic, smashed and minced
- 5-7 slices fresh ginger
- 1 spring onion, sliced
- 1 small red bell pepper, diced
- ½ cucumber, cut into strips
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon cooking oil
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
- 1 teaspoon salt
Instructions
- In a small bowl, mix the pork with the corn starch and salt, set aside for 10 minutes. While the pork is marinating, get the rest of the items prepped.
- Heat the oil in a non stick pan, when hot, add the garlic, spring onion, and ginger. Stir fry for a few minutes until fragrant, then add the pork and bell pepper.
- Stir fry until the pork changes color and is no longer pink, then stir in both soy sauces, stir fry for 30 seconds, remove from heat and stir in the sesame oil. Cover and set aside.
- Heat a pot of water to a boil, add the lo mein noodles and boil for 4-5 minutes or until tender, drain. Divide the noodles between 3 serving bowls.
- Divide the strips of cucumbers between the bowls, placing the cucumber on top of the noodles.
- Divide the stir fried pork between the bowls and spoon that over the cucumber strips. Serve and enjoy.
- Alternately, add the cooked noodles to the stir fried veggies and meat, toss to coat with the seasonings.
- Serve as a main dish or as a side.
Notes
Low cost per serving.
Variant: 1. This can be prepared as written, meaning the veggies and meat is stir fried and served over the noodles, or you can add the noodles to the pan and stir fry those with the veggies and meat.
Chicken & Broccoli Pasta
Sounds like a great tasting dish, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams dry Penne pasta, or Ziti, (1 lb)
- 500 grams broccoli florets, fresh or frozen, (1 lb)
- 4 cups chicken, boneless, skinless, cut into bite size pieces
- 1 can condensed cream of chicken soup, Shortcut
- 2 cups milk
- 1/2 cup Parmesan cheese
- salt and pepper, as desired
- extra light olive oil, as needed
Instructions
- Bring a large pot of salted water to a boil, then add the pasta and cook for 5 minutes then add the broccoli and continue cooking until the pasta is tender, about 5-7 minutes. Drain.
- While the water is heating for the pasta, heat a non stick pan with a tablespoon or two of olive oil, when hot, add the chicken pieces, saute until until no longer pink and just cooked through. Do not over cook the chicken or it may get tough.
- While the pasta and broccoli is draining, add the soup, milk, and cheese to the pot you cooked the pasta and broccoli in and stir to mix together.
- Add the pasta, broccoli, and chicken to the pot, stir to mix into the sauce. Cook on low heat until everything is heated through.
- Serve and enjoy.
Notes
Low cost per serving. I will verify how much chicken is needed for 4 cups when I prepare this.
Shortcut: Condensed Cream of Chicken Soup.
Adapted from a recipe on a pasta package.
Cheese Cracker Chicken Bites
These sound delicious, bite size pieces of chicken tenders and cheese crackers, perfect. On my to make and taste list.
Ingredients
- 750 grams chicken breasts, (1 1/2 lbs)
- 2 cups Cheez-It crackers
- 2 eggs
- 1 tablespoon whipping cream
- salt and pepper, as desired
Instructions
- Preheat your oven to 180 C (350 F) and get out a baking sheet. Line the sheet with foil (easy clean up) and spray with non stick spray, or just line the sheet with parchment paper.
- Cut the chicken breasts into bite size pieces then season with salt and pepper as desired.
- Crush the crackers but not into powder, and place in a shallow dish.
- Add the eggs and cream to a bowl and whisk to mix.
- Dip chicken pieces in the egg mixture then roll in the cracker crumbs until evenly coated and place on the prepared sheet, leaving a little space between each piece.
- Bake for 10-12 minutes or until golden brown.
- Serve and enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
Cheese Cracker Chicken Tenders II
Another version of chicken tenders and cheese crackers, on my to make and taste list.
Ingredients
- 1 - 1 1/2 kilos chicken tenders, (2-3 lbs)
- 1 1/2 cups Cheez-It crackers
- 1/2 teaspoon salt
- 1/8 teaspoon dried oregano
- 1/4 teaspoon celery salt, or garlic salt
- 1 egg, beaten
- 1/4 cup milk
- 3/4 cup butter, melted
Instructions
- Preheat your oven to 190 C (375 F) and get out a baking dish.
- Crush the crackers and place the cracker crumbs in a shallow dish and mix with the salt, celery salt, and oregano. In another dish, add the milk and egg and mix together.
- Rinse and dry the chicken. Roll a tender in cracker crumbs to evenly coat. Dip the tender in the milk and egg mixture, roll again in the crumbs.
- Place the tender in the baking dish, repeat for the remaining tenders.
- Drizzle the melted butter evenly over the chicken. Bake for 25-30 minutes or until golden brown.
- Serve and enjoy.
Notes
The chicken will cost 75 to 112 Baht. Going with 75 Baht, for 4 servings, this is about 60 cents per serving.
Adapted from an internet recipe.
Cheese Cracker Chicken Tenders I
These sound very good, chicken tenders and cheese crackers, sounds like a win win to me.
Ingredients
- 12 chicken tenders
- 1 cup sour cream
- 3/4 cup butter, melted
- 3 cups Cheez-It crackers
Instructions
- Preheat your oven to 190 C (375 F) and get out a baking dish.
- Crush the crackers, leaving them a bit chunky. Crush them with your hands, in a zip lock bag and a rolling pin, food processor, totally up to you. Place cracker crumbs in a shallow dish.
- Dip the tenders in sour cream to evenly coat all sides.
- Roll the tenders in the cracker crumbs to evenly coat all sides.
- Place tenders in the baking dish and drizzle with the butter. Bake for 25-30 minutes or until golden brown.
- Serve and enjoy.
Notes
I will price this when I get chicken tenders/fillets from Tesco again. For now I will say Low cost per serving.
Variant: 1. Mix a packet of Ranch Dressing into the sour cream before coating the chicken.
Adapted from an internet recipe.
Joe's Special
Now this is a copy of a recipe of from a famous Italian-American diner, New Joe's, in San Francisco from the 1920's or so.
Ingredients
- 250 grams fresh baby spinach, rinsed, (8 oz)
- 2 tablespoons extra light olive oil
- 1 small onion, finely diced
- 4 cloves garlic, smashed and minced
- 250 grams ground beef, (8 oz)
- 8 eggs, lightly beaten
- 1/3 cup Parmesan cheese, grated, plus more for garnish if desired
- salt black pepper, as desired
- buttered toast, as desired for a side
Instructions
- Blanch the spinach in a pot of boiling salted water for 30 seconds or until wilted, then drain and rinse under cold water to stop the cooking process. Squeeze out any water, coarsely chop and set aside.
- Heat the oil in a large non stick pan on medium heat, when hot, add the onion and saute until the onion golden. Then add the garlic and saute for another minute to get the garlic nice and fragrant.
- Add the ground beef to the pan, stirring often, and cook until just browned.
- Add the spinach, eggs, and cheese, stir and cook until the eggs are fully cooked.
- Spoon onto 4 serving plates, add buttered toast as a side, serve and enjoy.
Notes
Low cost per serving.
Variants: 1. Use ground chicken in place of beef. 2. Use ground pork in place of beef, but drain nearly all the fat after browning. 3. Add sliced mushrooms when you saute the onion.
Adapted from an internet recipe.
Chicken & Rice Noodle Soup
Asian soups are very easy to prepare and I come up with this soup on a whim. Not only is it good, the family loved it! And it is healthy.
Ingredients
- 1 quart bean broth, (4 cups)
- 1 quart water
- 2 chicken breasts, boneless, skinless, diced
- 1 carrot, diced
- 1 package baby corn, chopped, about 8-9 ears
- 1 package fresh Shimeji mushrooms, roots removed, separated
- 2-3 spring onions, chopped 1/2 inch pieces, white and green
- 1-2 bunches fresh cilantro, chopped
- 1 package dry wide rice noodles, 220 gram package
- white pepper, as desired
- hard boiled eggs, as needed, for serving, 1 per bowl
- fried wonton skins, for garnish, as desired
Instructions
- This is the rice noodle brand I used for this, Chuan Chim brand, blue pack, which is the wide noodles. This is a Thai product available at Tesco. Excellent noodles.
- Heat the broth and water in a pot until boiling, add the chicken and reduce heat to a simmer. Skim any foam from the broth.
- Simmer for about 5 minutes then add the carrot and corn. Simmer for another 10 minutes or until the carrot is just tender.
- Add the rice noodles. The noodles are white in the package, when you add them to the hot broth, first they will look like spaghetti, give the noodles a stir to get them separated.
- As the noodles cook, they will swell, turn white again, and they take on the flavor of the broth. Continue to simmer until the noodles are just barely tender.
- Add the mushrooms, spring onion, and cilantro, simmer until the noodles are tender, about 5 more minutes. Remove from heat.
- The completed soup, the noodles are tender and flavorful, the chicken is tender and juicy. Perfect.
- Ladle soup into bowls, add a hard boiled egg, sliced in half, yolks up, and add 2-3 fried wonton skins on the side of the soup as garnish as desired, serve hot. Enjoy.
Notes
The noodles are 35 Baht for a pack of 220 grams, the chicken is 57 Baht/kilo, for 2 breasts I will say 50 Baht max. For 4 servings this is about 70 cents per serving.
Created on a whim using common soup making principles in Thailand, Lee Thayer.
Thailand.
Thailand.