From Ordinary to Extraordinary Chicken Recipes?
I’m on Diet, so I Gotta do this Baked Chiken Thing now. I’ve been eating Rotisserie for like 5 years, lol I’M SO TIRED OF THAT!!! It’s about time to get Creative, but I Need your Help. I Need some Ideas.
Not Just Chicken Recipes, but feel free to add any creative Recipe for anything, just as long as it’s simple.
Help me 180 my Diet from Ordinary…..to EXTRAORDINARY!!
October 21st, 2010 at 3:28 am
Add some pepperoni (made from turkey only 10 calories each) to your chicken dish, either while baking with a fat-free soup sauce on on top of the stove with a liquid wine sauce. Adds tons of flavor and depth, without many more calories.
October 21st, 2010 at 3:56 am
When I was on my crazy chicken diet, one of my favorites was marinating chicken in Italian dressing overnight. Then, I’d grill it. It was pretty good.
I really got into a lot of the marinades. You can buy marinades at the store in bottles so you just pout it on or dry in packages where you just add a little oil and water to make it yourself.
Try them out and you can have a totally differnt flavor on the same kind of meat every night of the week.
October 21st, 2010 at 4:31 am
Ok, this is my own recipe. Hope you try it because it’s very flavorful.
Baked Chicken with Gravy
Rub
2 1/2 tbs paprika
2 tbs garlic powder
1 tbs onion powder
1 tbs cayenne pepper
1 tbs dried oregano
1 tbs dried thyme
Preheat oven to 400.
1 whole chicken for roasting
Olive oil
Kosher salt
Ground black pepper
2-3 cans chicken broth
3 tbs unsalted butter
3+ tbs flour
Mix together well the six dry ingredients for the rub.
Rinse chicken with water and pat dry with paper towels.
Pour olive oil over chicken and rub in.
Liberally apply kosher salt and ground black pepper over chicken, including the cavities.
Spinkle rub over chicken, both sides.
Place on wire rack in roasting pan, breast side up.
Add 2 cans chicken broth to bottom of pan for basting. If broth starts to dry up during baking, add another can of broth.
Place roasting pan in oven and turn heat down to 350.
Bake, uncovered, 20 minutes to the pound or until juices run clear after poking between leg and thigh.
Baste with the broth every 20-30 minutes.
When done, remove from oven, place on a serving platter and cover loosely with aluminum foil.
Melt butter in saucepan on stovetop over medium heat. When melted add flour and make a roux. Stirring constantly until the mixture arrives at the desired color you wish. I like a nice brown chocolate color. Now add the broth and drippings leftover from the roasting pan. Bring to a boil, reduce heat to a simmer and stir until the gravy achieves the consistency you like. You should not have to add any seasonings to this gravy. When gravy is done, transfer to a gravy boat or large bowl and place on table. Remove foil from chicken, carve and serve with gravy. The gravy is great over mashed potatoes or rice. Add a steamed vegetable and you’ve got a nice three course dinner.
Since you’re on a diet, you may elect to not have the mashed potatoes or rice. Your call since I don’t know what diet you are on.
And don’t forget the wine!
October 21st, 2010 at 5:24 am
DO YOU LIKE STIR-FRY? CHICKEN CORDON BLEU? THE ARE ALOT OF RECIPES AT PILLSBURY.COM,BETTY CROCKER.COM AND IF YOU JUST GO TO RECIPES.COM I’M SURE YOU WILL FIND THOUSANDS OF IDEAS…..ARE YOU ON SOME KIND OF JUST MEAT AND VEGES DIET? AND IF SO HAS SIT BEEN WORKING FOR?…..THERE ALSO ALOT OF HERBS YOU CAN USE TO CHANGE THE TASTE AND ALSO BRING OUT THE FLAVOR ALOT MORE…..YOU CAN GET A FREE CATALOG FROM MOUNTAIN HERBS.COM THAT EXPLAIN HOW TO USE SOME OF THE HERBS AND WHAT NOT TO USE WITH CERTAIN THINGS ….THAT MIGHT HELP YOU OUT…IF YOU NEED MORE HELP JUST EMAIL ME…I JUST CAN’T SIT AND TYPE OUT RECIPES FOR YOU OFF THE TOP OF MY HEAD BUT I WOULD BE THAN HAPPY TO HELP YOU OUT.I COOK ALOT WITH HERBS CUZ I, MYSELF EAT MOSTLY MEATS, AND VEGES..EMAIL ME IF YOU WANT MORE HELP…….WHWITEWOLF1252@YAHOO.COM
October 21st, 2010 at 5:59 am
Sprinkle with any one step seasoning and bake at 350 for about 20 minutes. Or follow one of the recipes on the jar.
You can find it in the spice aisle of the grocery store with the meat seasonings.
October 21st, 2010 at 6:41 am
Chicken Ritz Recipe
I love this recipe because it’s so easy to throw together and takes no time to serve. It’s a half hour in the oven and it’s ready. It can be prepared a day ahead of time for those busy people, just keep it refrigerated. It’s served best with cranberry sauce to the side or just spread on top of it after its cooked..it’s yummy!!
2 lbs boneless chicken breasts (as much as you’d like to prepare)
1/2 cup butter, melted (I use one stick for about 4 chicken breasts)
2 packages of ground-up Ritz crackers
4 servings
1. Cut off all unecessary fat from chicken breasts.
2. If breasts are thick, cut in half so you butterfly them.
3. Pound down with a mallet so they’re not too thick, but not paper thin either.
4. Dip the breasts in your melted butter, both sides.
5. Dip the buttery breasts into the ritz cracker crumbs, on both sides and press firmly so the crumbs really stick to it.
6. Place on a cookie sheet in oven set at 350* for 15 minutes on both sides.
October 21st, 2010 at 7:25 am
teriyaki sauce
fresh ginger
and fresh garlic
Thses flavors combined are wonderful.
also try…dijon mustard, honey, olive oil and a little salt and pepper . i let marinate a couple of hours and grill.
This make a really tasty honey mustard glazed chicken.
Both are low in fat and have tons of flavor.
The teriyaki marinade can also be use with lean beef or pork tenderloin.
Hope this might help. ENJOY!!
October 21st, 2010 at 7:51 am
Here is a favorite and it is so easy!
1 cup oil
1/2 cup Rose’s lime juice
1/4 cup cajun spices
Marinate raw chicken breasts in mixture for two hours.
Best if charbroiled, but also good in skillet or flat grill.
October 21st, 2010 at 8:45 am
CHICKEN AND SALSA SOUP
1 & 3/4 cups water
1 (14 & 1/2 oz.) can chicken broth
1/2 lb. boneless, skinless, cooked chicken breasts, cut in bite-size pieces
1 – 2 tsps. chili powder
1/2 cup chopped, sauteed green pepper (diced small)
1 cup chunky salsa
3 cups broken tortilla chips
1/2 cup shredded cheddar cheese
In 3-quart pot combine water, broth, chicken and chili powder. Bring to boiling. Reduce heat; simmer, covered, for 8 minutes.
Add sauteed green peppers; simmer, uncovered, 5 minutes more. Stir in salsa; heat through. Ladle into a bowl and top with chips and shredded cheddar. (This recipe didn’t give the servings size, but soup is great for freezing and reheating later.)