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 Post subject: Easy Chicken Recipes?
PostPosted: Sun Jan 14, 2007 2:43 am 
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Location: Lexington, KY
Whenever I ask someone about a healthy martial arts diet they always say, "Chicken, chicken, and more chicken..." I like chicken and all, but I run out of ways to fix it. Krogers only caries so many marinades :lol:. Anyone have a favorite recipe they'd like to share?


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PostPosted: Sun Jan 14, 2007 6:07 am 
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I have one I love from my boss's wife. It is incredibly easy and fast to make, and everyone that I make it for always loves it and asks me for the recipe. Recipe is below.

Swiss Chicken Casserole

Take 4-6 boneless, skinless chicken breasts and put them in a casserole dish to fit.
Lay a piece of swiss cheese on each.
Mix together a 10 3/4 oz. can of condensed soup (either Cream of Chicken or Cream of Mushroom) with a 1/4 cup of milk and pour over chicken.
Sprinkle a 2 cups of herb seasoned stuffing evenly over this.
Melt 1/4 stick of butter and drizzle over stuffing.
Cover and bake in 350 degree oven for 50 minutes.

Magnificent dish. Serve with a salad, or green vegetable like broccoli or spinach.....and maybe a nice fruit ambrosia as well.

Enjoy,
Vicki

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"Cry in the dojo, laugh in the battlefield"


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PostPosted: Sat Jan 20, 2007 7:12 pm 
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Location: Halifax, NS Canada
Hiya David, sorry for the delay in responding - busy week! I find most of my chicken I eat on things like grilled chicken on caesar salads, on nachos, etc. But I searched the cook books in my kitchen and here's three that I have:

CHICKN CASSEROLE (Hot or Cold)

3-4 Boneless chicken breasts
1 green pepper
1 red pepper
1 onion
1 stalk of celery
1 pkg. peppercorn sauce (Knor makes this but I'm sure there are other brands)
1/2 c. lite mayo
2 c. fusilli pasts (multi colour is nice)
1 can of cream of chicken or mushroom soup

Cook chicken and cut up into good size pieces and pasta ahead
Combine everything into a casserole dish and banke for 20-25 mins. at 350.


CHICKEN/BROCCOLLI CASSEROLE

4 cooked cut up chicken breast (2 cups of meat)
1 can cream of mushroom soup
1 tsp. lemon juice
1/2 tsp. curry powder
1 tbs. melted butter
1 pkg. frozen broccolli
2/3 c. mayo
1/2 c. grated cheddar cheese
1/2 c. bread crumbs

Cook broccolli til tender

Mix soup, mayo, cheese, lemon juice, and curry. Put broccolli in greased casserolle dish. top with chicken. Spread mixture on top and cover with bread crumbs and butter. Bake at 350 for 25-30 mins.


SPEEDY STIR-FRY

1 pouch Lipton onion soup mix
2 tbs. vegetable oil
3 cups fav veggies sliced in stir-fry fashion
1/2 tsp. groung ginger
1 c. water
1 c. cooked chicken (cut in Julienne strips)
1 tbs. cornstarch
1/4 c. apple juice

In large skillet or wok heat oil and fry veggies 2-3 mins. At soup, ginger, water and chicken. Bring to boil. Reduce heat, cover and simmer for 5 mins. Blend cornstarch with apple juice and stir into chicken mixture. Cook and stir til sauce has thickened. Serve over rice - very nice with almonds as garnish!


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PostPosted: Sat Jan 20, 2007 9:04 pm 
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Bastilla is one of my favorite dishes to make with chicken.

http://www.fabulousfoods.com/recipes/ap ... tilla.html

It is chicken good with eggs and spices and then combined with nuts and dried fruit which is all baked together in phyllo dough in the oven.

yummy!
-d

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 Post subject:
PostPosted: Fri Jan 26, 2007 10:29 pm 
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Location: State of Confusion
Hey Dana, this sounds wonderful. On the recipe they give, there is no fruit in this recipe. What fruit do you put in yours? Raisins, apples, figs or something along that line?

Regards,
Vicki

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"Cry in the dojo, laugh in the battlefield"


Last edited by chef on Wed Jan 31, 2007 9:56 pm, edited 1 time in total.

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 Post subject:
PostPosted: Wed Jan 31, 2007 8:36 pm 
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Joined: Fri Aug 11, 2006 2:43 pm
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Location: Oakton, VA
As snobby as it sounds, look for recipes on epicurious.com, home of Gourmet and other food magazines. They actually have great, simple-to-fix recipes. If you see heavy cream as an ingredient, don't run away. Either you work out enough to burn the fat off already or just substitue sour cream. Never use th no- or low-fat versions. When you eat those, or any no-fat, normally fat food, you are prepping your future corpse for mummification. :) Try chicken chili, cordon bleu or substitute for pork recipes.

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 Post subject:
PostPosted: Wed Jan 31, 2007 11:01 pm 
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Location: Halifax, NS Canada
Dale, not snobby at all :) I have that site bookmarked at home AND at work!!!

FYI - did another chicken recipe last night - marinated chicken thighs in teriyaki sauce (sauce is only 50 cals for 2 tbps!!!) put them on a cookie sheet lined with tin foil (for extremely easy clean up) and threw them in the oven at 375 for about 30-40 mins. Delicious with rice on the side!!! :)


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PostPosted: Sat Feb 03, 2007 10:46 pm 
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David the Gnome wrote:
Whenever I ask someone about a healthy martial arts diet they always say, "Chicken, chicken, and more chicken..." I like chicken and all, but I run out of ways to fix it. Krogers only caries so many marinades :lol:. Anyone have a favorite recipe they'd like to share?


David these are Easy Chicken Recipes…

INGREDIENTS:

* 1 dl apple juice or sherry
* 1 teaspoon cinnamon
* 1 chicken
* 200 g raisins
*500 g tutti frutti /apricots –pears-plums/
* 35 g butter
* juice of 1 large lemon
* pepper, salt
* 1 tablespoon oil

PREPARATION:

Cut the chicken in to pieces. Sprinkle with salt and pepper.
Heat the butter with the oil in a pan .Bake the chicken until browned but not over crusted./ browning gently/
Add the raisins and the fruits, cinnamon, the lemon juice and the apple juice to it
Simmer approx. 30 minutes, depending on the weight of the chicken
Turn the meat regularly
Best with cooked potatoes


INGREDIENTS:

• 1/2 cup sliced almonds
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 6 boneless chicken breast halves, skin removed
• 1/2 cup dry white wine

PREPARATION:
Heat butter in a large skillet; add almonds. Cook, stirring, until almonds are lightly browned. Remove almonds with a slotted spoon ,reserving butter in skillet. Set almonds aside.
Combine flour, rosemary, salt, and pepper.
Dredge chicken in flour mixture.
Brown chicken in reserved butter for about 5 to 6 minutes on each side. Stir in wine; cover, reduce heat, and simmer 15 minutes, or until chicken is done.
Remove chicken to a serving plat, reserving juices in skillet. Set chicken aside, and keep warm. Bring juices to a boil; add almonds in. Spoon almond mixture over the
chicken. Serve with hot cooked rice.

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Eva


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 Post subject:
PostPosted: Thu Mar 08, 2007 4:36 pm 
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Location: State of Confusion
.....and then there is very Southern 'Chicken and Dumplings'. Yum! Talk about comfort food. I am making that tonight.

I got in this cooking frenzy since my daughter was home for spring break and wanted home cooking, the thing she misses most (besides her parent, of course).

I have several things I am in the process of making for this week: a good Beef Stew, Chicken White Chili (with Great Northern Beans), Stuffed Peppers, and her favorite, Chicken and Dumplings.

Sometimes it is easier to just take a day and cook many things for the week ahead. Some things are even better when they sit, like Gumbo.

Regards,
Vicki

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"Cry in the dojo, laugh in the battlefield"


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 Post subject: Rosemary Chicken
PostPosted: Sun Mar 11, 2007 5:04 pm 
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Joined: Wed Jul 09, 2003 12:20 pm
Posts: 2117
Location: Virginia
Rosemary chicken


4 chicken breast peices

2 tbsp balsamic vinigar

2 tbsp extra virgin olive oil

2tbsp rosemary

salt and pepper

4 cloves garlic chopped
------------------------------

coat chicken w/ vinegar. season with rosemary salt and pepper . let stand at least 10 minutes.

--------------------------------------

Heat skillet over med-high heat w/olive oil. add chicken and garlic. cook 12 minutes or unti juices clear.

I found this to be a savory dish! It's low in saturated fat and has the good fats found in olive oil.


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 Post subject: Fruit 4 Bastilla
PostPosted: Mon Mar 12, 2007 12:35 am 
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I usually add dried apricots, dried currants, and/or yellow raisins.

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 Post subject:
PostPosted: Thu Mar 15, 2007 6:14 pm 
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Posts: 65
Actually , I find that fruit goes extremely well with any poultry. It tastes good, it's healthy and it's easy to prepare. Also you can add fruit sauces instead of the other greasy alternatives such as butter, cream or cheese to your chicken.


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