POULTRY – Page 57 – Chasing MY Life WHEREVER it Leads ME

Turkey Spaghetti Pie

Turkey Spaghetti Pie adapted from Everyday Light Meals
6oz uncooked spaghetti
5 Tbsp grated Parmesan cheese
1/2 cup egg substitute
3/4lb lean ground turkey breast
1 medium onion, chopped
1/2 medium green pepper, chopped
1 1/2 cups meatless spaghetti sauce
1 cup fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese

Directions: Cook spaghetti according to package directions. Drain well and cool to room temperature. In a bowl, combine the spaghetti, Parmesan cheese and egg substitute. Transfer to a 9 inch pie plate coated with nonstick cooking spray and form into a crust; set aside.

In nonstick skillet over medium heat, cook turkey, onion and green pepper until turkey is no longer pink; drain. Add spaghetti sauce; heat through. Spread cottage cheese over crust; top with turkey mixture.

Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

Nutrition Facts
One serving (1 wedge) equals
Cal 274
Fat 11g (4g sat fat)
Cholesterol 57mg
Sodium 710mg
Carb 19g
Fiber 2g
Protein 25g

Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable

Modifications:
-I just used 3 whole eggs instead of egg substitute (not calculated in the above nutrition facts)
-I did not use a green pepper.
-I did not use the shredded mozzarella cheese.

Here’s what you’ll need:

Preheat the oven to 350 degrees.
Chop an onion.

Brown the ground turkey.
Cook the spaghetti according to package instructions.

Add the onions to the ground turkey
Add the spaghetti sauce to the turkey to warm.
In a separate bowl, pour the Parmesan cheese.
Add the eggs or egg substitute.

Drain the spaghetti, add to the egg/cheese, and mix.
Pour into a coated 9 inch pan.

Spread the cottage over the spaghetti.
Add the meat mixture on top.

Pop in the oven for about 20 minutes.
Sprinkle Parmesan cheese on top.

Here’s what you’ll end up with:

The cottage cheese really added an extra gooeyness to the dish but you could also substitute ricotta. The 2 things I would do different is that I would add more sauce and I would mix everything together and then pour it into the baking dish. Other than that, I wouldn’t change a thing.

KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF

KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF
1 roasting chicken (6-7 pounds)
1 kiwi, chopped or sliced
3 oranges
1/4 cup honey
2 cloves garlic, minced
4 green onions, sliced and divided
1 tablespoon safflower oil
1 teaspoon sea salt, divided
1/2 teaspoon ground ginger
1/2 teaspoon roasted corriander, ground
1/2 teaspoon white pepper
1 cup uncooked rice
1/2 cup cashews, chopped
2 tablespoons fresh parsley

Preheat oven to 350 degrees˚.
Quarter 1 orange, set aside.
Grate 1/2 teaspoon zest and juice remaining oranges to 1/2 cup.
In a small saucepan bring juice, honey and zest to a slow boil.
Cook about 5 minutes until slightly thickened. Remove from heat.

Thinly slice scallions.
Place chicken in roasting pan.
Fill cavity with orange quarters, kiwi pieces and scallion slices.

In a small food processor combine oil, salt, pepper, garlic, ginger and corriander until well blended.
Rub over chicken.
Roast 1 hour 45 minutes.
Brush reserved honey mixture all over chicken.
Roast another 15-20 minutes or until 180˚.

Meanwhile prepare rice according to package directions.
Add remaining salt.
Stir in sliced scallions, cashews and parsley.

Quick Chicken and Dumplings

INGREDIENTS

1 tablespoon butter
1/2 cup pre chopped onion
2 cups chopped roasted skinless, boneless chicken breasts
1 (10-ounce) box frozen mixed vegetables, thawed
1 1/2 cups water
1 tablespoon all-purpose flour
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch strips
1 tablespoon chopped fresh parsley

Preparation

Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.
While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.

From My Recipes.com…

Happy Eating…

West Texas Chipotle Chicken Wrap

We are getting geared up for playoff football around my house. This is a perfect recipe for your football party.

West Texas Chipotle Chicken Wrap adapted from Kids Eat Right
½ cup reduced-fat mayonnaise
¼ cup light sour cream
2 tablespoons fresh lime juice
1 jalapeno pepper, seeded and minced
½ teaspoon diced chipotle pepper
¼ teaspoon salt, optional
3 cups cooked chicken, cut into ¾-inch cubes
1 cup chopped tomato
1 avocado, peeled and chopped
3 tablespoons chopped fresh cilantro
6 flour tortillas

Directions: Combine the mayonnaise, sour cream, lime juice, jalapeno, chipotle peppers, and salt in large mixing bowl. Place the chicken, tomato, avocado, and cilantro in a bowl with the mayonnaise mixture and toss lightly to coat. Top each of the 6 tortillas evenly with the chicken mixture. Roll.

Cooking Tip

This filling can serve as a cold entree, a wrap sandwich filling, or a tasty pasta salad (add 2 cups cooked orzo and increase the seasonings to taste).

Serving Size is 1 wrap. 480 calories, Protein 28g, Dietary Fiber 4g, Total Fat 20g (Sat Fat 4g), Sodium 820mg

Here’s what you’ll need:

I used this all-natural, pre-cooked chicken from Trader Joe’s but you could always just use frozen, fresh or even rotisserie chicken.

Chop up the pepper and tomato.

Mix the mayo and sour cream.

Cook the chicken.

Mince up some cilantro.

Cut up the chicken.

Add the chicken, tomato, and pepper to the mayo/sour cream.
Warm your tortillas. You can do this by putting two in two paper towels and microwave for 20-25 seconds.
Put the mixture onto the tortilla and roll.

Here’s what you’ll end up with:

These little roll-ups were so easy to make and were totally finished in under 15 minutes. You can serve them hot or cold.

To make them even healthier, substitute 1/2 of the mayo and sour cream with Greek yogurt.

You also could roll them all up and put them in a microwave-safe dish, sprinkle with cheese and then microwave for 30 seconds or so. Serve with sour cream and salsa on the side.

These wraps had great flavor and with the creaminess of the mayo/sour cream, I didn’t even need to dip them in salsa. For a hotter version, add jalapenos or even a can of diced chilies.

Hope you enjoy!

April

Fire Roasted Chicken Wings – Fire Day Friday

The NFL playoffs are firing up and so are grills at game day parties everywhere. There will be “chicken wings” on menus but these are a little different. Instead of the traditional hot wing pieces of “drumettes” and “wingettes”, these use whole chicken wings.

It’s cold and possibly snowy wherever you are and you probably don’t want to drag your grill out. Good news, you don’t have to. You can do this one in your oven, if you have to. But they are even better roasted on your grill.

Fire Roasted Chicken Wings

Adapted from Adam Perry Lang’s BBQ25

Serves 6

Ingredients

24 chicken wings (whole wings, not wing parts)

For the marinade

1 Tbsp kosher salt
1.5 tsp black pepper, coarsely ground
1 tsp garlic powder
1 Tbsp peanut oil
1 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar
1 Tbsp hot sauce

For the BBQ glaze

1 cup BBQ sauce (use your favorite)
2 Tbsp brown sugar
1/4 tsp cayenne pepper

Instructions

Combine the marinade ingredients and marinate the wings for 1-3 hours.
Preheat your grill to 300f for indirect heat* (or your oven).
Drain the wings and pat them dry. Take the wing tip and tuck it behind the other end of the wing (the “drumette”.
Place the wings on your grill (or in your oven) for 1 hour.
Remove the wings and toss a large bowl with the BBQ glaze ingredients.
Raise the grill (or oven…you really aren’t using your oven are you? ha ha) temp to 400f.
Cook the wings for another 30 minutes.
Eat and enjoy!

Notes

Indirect heat is where you put the hot coals on one side of the grill and cook your food on the other side while the grill lid is closed so the meat “fire roasts” instead of grilling.

HONEY LIME ENCHILADAS

Enchiladas are just something that I never grow tired of. For one thing, you can make them a bazillion different ways. So I’m always excited when I see a new way to make enchiladas. This time I needed something quick. I had the chicken, I just needed stuff to put in it. These were perfect.

The flavor combination of the honey, lime and chipotle is wonderful. A lot sweet with a little spice for the tongue.

This recipe made a lot, we froze one 8 x 8 pan so I have something to look forward to next month!

Honey Lime Enchiladas

Adapted from TidyMom

2 pounds chicken, cooked and shredded
2 cans (15 oz) black beans, rinsed and drained

6 tablespoons honey (1/4 cup + 2 tablespoons)
1/2 cup lime juice
1 tablespoon chipotle chili powder
1 teaspoon garlic powder

2 (10 oz) cans green enchilada sauce
6 ounces colby jack cheese (or whatever kind you’d like)
1/2 cup milk
18 -6 inch 100 calories whole wheat tortillas

Cook chicken, cool, shred. Mix together the honey, lime juice, chipotle chili powder and garlic powder. Add the chicken and black beans to it, stir and marinate in the frig for 30 minutes or more.
I used a 9 x 13 pan and an 8 x 8 pan. Pour a small bit of sauce on the bottom of the pans.
Mix milk with the enchilada sauce.
Lay out tortilla. Spread a small amount of enchilada sauce around on tortilla. Place 1/4 cup of chicken/bean mixture on the tortilla, sprinkle with a bit of cheese. Not too much as you want to save some for the top. Fold enchilada and place in pan. I got 12 in the 9 x 13 pan and 6 in the 8 x 8 pan. Cover enchiladas with the rest of the sauce and sprinkle with cheese. Bake at 350 for about 30 minutes. Or cover one pan with aluminum foil and freeze for another night.

You could also use 3 – 8 x 8 pans with 6 enchiladas in each and freeze two of them.

Total calories = 4801 calories
18 servings = 267 calories per enchilada

Jerk Chicken Wraps – Fire Day Friday

Ahhh, the holiday parties have passed but don’t look now…NFL playoffs are starting and tailgate parties are popping up.

I know, chicken wraps can seem a little boring, but not these. These wraps are packed with the bold flavors of Carribean jerk seasoning and are great portable “party food”.

Jerk Chicken Wraps
Serves: 10 wraps

Ingredients

4 ea chicken breasts, boneless, skinless
2 1/2 cups jerk marinade (1/4 cup reserved for mayo)
10 ea flour tortilla, burrito size
1 head iceberg lettuce, shredded
4 oz cheese, sliced thin (monterey jack, colby jack, or pepper jack)

For the spicy mayonnaise

1/2 cup mayonnaise
1/4 cup jerk marinade

Instructions

Marinade the chicken according to the marinade directions. You can use a commercial brand, Walkerswood is a popular brand but I’ve never tried it. I prefer to make my own with a blend of dry seasonings, onions, chilies, and liquids (recipe here).
Mix the mayo ingredients together and refrigerate for at least 1 hour before serving.
Preheat a charcoal grill to medium heat (350f).
Grill 8-10 minutes a side or until the chicken breasts reach an internal temperature of 160f.
Let chicken rest for 15 minutes before slicing as thin as you can across the grain.
On each tortilla, smear 1 tablespoon of the spicy mayo to one side. Top with two slices of cheese, a handful of lettuce, and several slices of chicken.
Fold the top of the tortilla down, the bottom up and roll up burrito style.
Slice in half and serve.

Notes

You can cook the chicken a day in advance. These wraps are delicious served hot or cold.
I use a lower grill temp for chicken because I don’t want the savory marinade ingredients to burn. But if you like to grill at high temps and 4-6 minutes a side, knock yourself out.
Also makes a tray of 20 appetizer servings.
I like to wrap ours in deli paper before slicing, it holds them together better if making a tray of them.

Jerk usually uses bone in chicken but tastes great on boneless chicken too!

Place to the side like this, fold top down, bottom up and roll left to right.

CHICKEN KIEV ~ CLASSIC GOOD EATS

8 tablespoons + 2 tablespoons unsalted butter, room temperature
1 teaspoon parsley
1 teaspoon tarragon
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Panko crumbs + 1/4 cup for filling
1/4 bag frozen broccoli florets, chopped
salt and pepper to taste for chicken pieces
Safflower oil for frying

Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer.
Fold in broccoli floret pieces.
Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Spray chicken lightly with water as well as the top of the plastic wrap. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast.
Place chicken in refrigerator for 2 hours, or up to overnight.
Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
Heat 1/2-inch of safflower oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
Dip each breast in the egg mixture and then roll in the bread crumbs.
Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F.
Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

Easy Chicken and Dumplings

Easy Chicken and Dumplings
1 (32) oz of chicken broth
5 cups of shredded cooked chicken
1 10 1/2 can of cream of mushroom soup
1 10 1/2 oz can of jumbo refrigerated buttermilk biscuits
frozen peas

Directions: I always toss in some frozen chopped onions and season with a little pepper or Mrs. Dash. Bring first 3 ingredients to a boil over med. high heat. Cover, reduce heat to low and simmer, stirring occasionally. Increase heat to med. high : return to a low boil.

Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8 inch thickness: cut into 1/2 inch wide strips.;

Drop strips, 1 at a time, into boiling broth mixture. Add peas and cover, reduce heat to low and simmer 15 to 20 min. stirring occasionally to prevent dumplings from sticking.

Here’s what you’ll need:

Cut up 2 boneless, skinless chicken breasts to help them cook.

Put the chicken pieces in boiling water and let them cook for about 20 minutes.
Once the chicken is cooked through, drain them and then shred it with 2 forks.

Combine the chicken broth, cream of mushroom soup and cooked chicken in a dutch oven. Bring it to a boil, turn it down and cover it and let it simmer for a bit and then turn it back up to a low boil.

While the chicken is boiling in the stock, throw some flour down on the cutting board. Open the biscuits and pad them down until they were about 1/8 inch and then cut them into 1/2 inch strips.

Drop them into the pot and let it cook, cover, for about 20 minutes. Stir it every once in a while so they biscuits didn’t stick.

Put about 1/2 bag of green peas in the pot, too.

Here’s what you’ll end up with:

This recipe is so good and easy. The peas added a sweetness to the dish. I only added green peas but you could also add some carrots or whatever veggies you want to it.

PIQUANT CHICKEN with CHARRED TOMATO SAUCE

Chipotle chiles add a nice smoky heat to the sauce. Serve this piquant chicken with lime wedges, chopped cilantro and chiles, and sour cream.
PIQUANT CHICKEN with CHARRED TOMATO SAUCE
3 pounds skinless chicken breast
1-1/2 cups oil
2 cans Chipolte Peppers in Adobo Sauce
1 (can) 16 ounce whole tomatoes, chopped
1 cup onions, chopped fine
1/2 cup chopped celery
1 large bunches green onions, chopped
1/4 cup chopped parsley
3 large cloves garlic, sliced thin
3 cups chicken broth
1 tablespoon red pepper
1 teaspoon black pepper
2 tablespoons sea salt
2 tablespoons sugar
1/2 teaspoon oregano
2 tablespoons Worcestershire sauce

Drain peppers, retaining sauce. Finely chop peppers and set aside.
In a heavy skillet, add 1/4 oil and heat until hot.
Add 1/2 cup flour and stir mixture until roux is a nice caramel color. Set aside.
In a 4 quart heavy pot add 2 to 3 tablespoons of oil and adobo sauce.
Cook on low heat until brown in color.
Add onions, celery, garlic and stir until mixture is sauteed.
Add roux, a pepper or two depending on your heat index and whole tomatoes, while continuing to stir to keep mixture from sticking to bottom of pot.
Slowly add chicken broth while stirring to blend all ingredients together.
Add all seasonings, sugar and Worcestershire sauce.
Cook on medium heat for about 1 hour, stirring every 10 to 15 minutes.
Turn down heat, and add green onions and parsley.
Heat remaining oil until hot.
Slowly add chicken and pan-fry until slightly brown. Salt and peppering generously.
Drain on paper towels to remove excess oil.
Slowly add chicken to the sauce and cook for about 45 minutes.

BUFFALO CHICKEN SHEPHERD’S PIE

I have a friend who hates to have her food touch other food. She’s very particular about keeping it all separate on a plate.

I wonder how she’d be with Shepherds Pie?

I think Shepherds Pie is just an excuse to play with your food and throw it all in a pile and eat it.

It helps that it’s extremely delicious too!

I’ve been on a buffalo kick and I find myself throwing it in just about everything. I’ve made this Shepherd’s Pie a couple of times and am always amazed at how incredibly tasty it is.

Buffalo Chicken Shepherds Pie Recipe

Adapted from Once A Month Mom

2 pounds boneless chicken breast
1 tablespoon oil (I used bacon grease)
3 stalks celery, diced (6 oz)
2 carrots, diced (6 oz)
1 large onion, diced (12 oz)
4 cloves garlic, minced
1 pint cherry tomatoes, halved or quartered
2 teaspoons paprika
Salt and pepper
1/4 cup chicken stock
1/4 cup buffalo wing sauce (I used Franks)
1/4 cup ranch dressing, light
4 oz. mozzarella cheese, part skim, shredded
6 potatoes (I used 3 pounds)
1/2 cup sour cream, light

Cook chicken with salt and pepper. Remove and dice or shred. In same pan, combine celery, carrots and onion with oil and saute for 6 – 8 minutes. Add garlic. Saute for a couple more minutes. Add chicken, cherry tomatoes, paprika and more salt and pepper. Add chicken broth and buffalo wing sauce. Stir to combine. Reduce heat and simmer.

Boil potatoes until done. Mash and combine with 1/2 cup sour cream. Set aside.

Pour the chicken mixture into the bottom of a 9 x 13 in. pan sprayed with cooking spray. Add the ranch to the top and the mozzarella cheese. (you can use blue cheese instead of ranch and mozzarella if you like). Spoon the potatoes on top of chicken mixture. Bake at 375 for 25 – 30 minutes.

Total calories = 3699 calories
8 servings = 462 calories per serving

Buffalo Chicken Shepherds Pie = 462 calorie dinner

GARLIC CHICKEN & NOODLES

1 ½ + 1 ½ tablespoons safflower oil
2 teaspoons minced ginger
4-5 cloves garlic, minced
1 teaspoon sea salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)

1 tablespoon cornstarch

1 egg white

bok choy

1 can water chestnuts, drained well

1 small bunch green onions, sliced thin

1/4 cup sliced yellow pepper

2 chicken breasts, sliced thin

noodles for 2

Whisk together 1 tablespoon cornstarch and egg white.
Coat chicken with cor starch mixture and let rest for 1 hour.

Drain cornstarch mixture from chicken pieces.
Cook noodles.
Heat 1 ½ tablespoons of oil in wok.
Stir fry chicken pieces until just about cooked through.
Remove with slotted spoon to mixing bowl.
Add bok choy, yellow pepper and onions cooking until just done.
Add to platter also.
Add drained noodles to mixing bowl.
Heat oil in your wok.
Add garlic and ginger and stir fry for 30 seconds.
Add salt, honey, vinegar, and water. Mix well.
Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
Coat chicken with the sauce and toss well.

Category: POULTRY