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“Fried Chicken” (turkey)

October 5, 2008

in Poultry

So, here’s my first heart-healthy recipe from Strawberries. The wheat-ish version was from SparkPeople.com and with a few adaptations, voila!

  • 4x 4oz turkey cutlets.  Ours were pounded fairly flat and were the size of a man’s palm.
  • 1.5 cups of gluten free corn flakes cereal (we used organic, fruit-juice-sweetened corn flakes)
  • salt and pepper to taste
  • 1/2 cup egg substitute or egg whites
  • 1.5 Tbsp Extra Virgin Olive Oil

Instructions:

1.  Place corn flakes into large bag, and roll with rolling pin to crush finely.  Add salt and pepper to the bag.

2.  Add oil to skillet, over med heat.

3.  Pour eggs into shallow bowl, and corn flakes into another.

4.  Dredge cutlets in egg, then corn flakes, and place in hot oil.

5.  Cook 3-5 minutes each side until done.

Weight Watchers Points per cutlet:  4

Nutritional Info here.

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BBQ Chicken Quesadilla

January 8, 2009

in Main Meals,Poultry

One of my favorite lunches!

Ingredients (for 4 quesadillas):

  • 4 small brown-rice tortilla wraps
  • 2 Sl BL chicken breasts, sliced thin
  • 1/4 each: green, red bell peppers, and onino, sliced
  • 1 clove garlic, minced
  • 4 tbsp Kraft Original BBQ Sauce
  • 1/2 cup shredded cheddar cheese
  • salsa & sour cream, if desired

dscn4025 BBQ Chicken Quesadilla

Directions:

  1. Stir fry veggies and chicken over medium-high heat with 1 Tbsp EV Olive Oil 5-7 minutes, until chicken is no longer pink in center
  2. add garlic 1 minute before end of cooking, and turn heat down to low, simmer, being careful not to burn garlic.
  3. Remove from heat, add bbq sauce and stir.
  4. Lay out each wrap on baking sheet. On one half of the wrap, layer 1/4 of the chicken and 1/4 of the cheese.  Fold the empty half over top like a calzone.
  5. Repeat for all wraps.
  6. Bake on 400° for 3-4 minutes until lightly toasted.
  7. Serve with sour cream and salsa.
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Chicken Alfredo & Rice Vermicelli (the unpretentious version)

December 14, 2008

in Main Meals,Poultry

Sometimes when I put the ingredients together, it just WORKS, but it is always SIMPLE.  I don’t add a lot of austentatious to my meals or ingredients.  So I just had to let you all know, that although it sounds all high and mighty, it really isn’t.  Whew.  Had to put that in there… there is nothing that my little hick-brain hates more than pretention.

So, add this:

Rice Vermicelli ($.99 from Asian market)

vermicelli 300x203 Chicken Alfredo & Rice Vermicelli (the unpretentious version)

and this yummy recipe for

ALFREDO SAUCE

garlic bowl Chicken Alfredo & Rice Vermicelli (the unpretentious version)

  • including fresh garlic,
  • cream cheese,
  • margarine,
  • milk,
  • parmesan cheese

Some yummy cooked and seasoned SK BL white chicken breast,

P2010016 Chicken Alfredo & Rice Vermicelli (the unpretentious version)

(No, this is not my image – would I actually take time to grill my chicken criss-cross?  I don’t think so.)

Accompanied by some too-old-to-eat-fresh veggies:

Bells Chicken Alfredo & Rice Vermicelli (the unpretentious version)

  • 1/2 red pepper
  • green pepper
  • 1/4 onion
  • 1 stick celery

We added a yummy cucumber salad, and microwaved green beans – for a very yummy meal!  Even the picky eater liked it, after the bits of veggies were removed, naturally.

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Curried Chicken & Rice

February 26, 2009

in Poultry

This was a little different for our gang, but mommy loves curry! This isn’t AT ALL spicy, just the yummy flavor of a little curry thrown in for good measure.

You’ll need:

  • 2 SL BL chicken breasts, cubed
  • 1/2 Tbsp garlic powder
  • 1/2 onion, chopped
  • Campbell’s Chicken and Rice Condensed Soup – GF in Canada- I’m not sure about the US
  • 1 tsp curry powder
  • 1 scant soup can of white rice.
  • 2 cans of water
  • 1/2 cup shredded cheese

Directions:

1. Saute onions with garlic and olive oil, add chicken and curry. Cook until chicken is done.
2. Add chicken to casserole dish.
3. Add everything else into casserole dish (I don’t know about you but whenever someone tells me to mix something in another bowl and then toss it in, I think they must be taking advantage of the kitchen staff, and, well, since I AM the kitchen staff around here, we manage just fine with the whole mix-it-right-in-the-casserole-method.)
4. Cook at 350F for one hour. Top with cheddar 10 minutes before removing from oven.

Of course I forgot to take a picture.

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Diet Friendly Pulled BBQ Chicken

May 16, 2009

in Main Meals,Poultry

300px Essig 1 Diet Friendly Pulled BBQ Chicken
Image via Wikipedia

So I’ve been a little adventurous this week with a new ingredient – White Wine Vinegar.  And I’ve had to be a little less kitchen-averse on this diet.  You just can’t pull out a bottle of BBQ sauce and expect to loose weight.  And this recipe?  I’ll never use a bottle of BBQ sauce again – it is THAT good!  If you try this with regular vinegar, let mek now how it works.

Homemade Special BBQ Sauce

  • 2 Tbsp soy sauce
  • 2 tsp white wine vinegar
  • 2 cloves of garlic, crushed
  • 4 grams Splenda (or 2 Tbsp brown sugar)
  • 1/2 cup ketchup
  • 1/4 cup water

BBQ Meat:

  • leftover pieces from yesterday’s baked chicken or
  • thinly sliced chicken breasts or
  • thinly sliced pork tenderloin

Cook meat first, or use leftover pieces.  Mix the sauce together, and pour over meat in large skillet.  Heat over medium until boiling.  Reduce heat and simmer for 10 – 20 minutes.  Serve over rice or with potato wedges.

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Fried Rice with Chicken and Broccoli

January 18, 2009

in Main Meals,Poultry

This came of necessity since I had about 8 cups of rice in the fridge!  I made a tad more than I needed last week.  lol

  • 3 Tbsp oil (I use half olive, half canola)
  • 3 defrosted skinless, boneless chicken breasts, cubed
  • 1 carrot, thinly sliced
  • 1/2 onion, thinly sliced
  • 3 cups of broccoli (I used frozen)
  • 4 cups of cooked rice
  • 1 cup hot water
  • 2 Tbsp chicken bouillion
  • 1/4 cup soya sauce
  1. Cook the chicken in the oil.  Add the soya sauce and garlic.fried rice Fried Rice with Chicken and Broccoli
  2. When cooked, add the carrot, onion, and broccoli.  Cover.  Cook for 4 minutes, until broccoli crisp-tender.
  3. Uncover, add seasonings and rice, stir over medium heat until heated through – approx. 10 minutes.

fried rice1 Fried Rice with Chicken and Broccoli

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How about some leftovers?

December 27, 2008

in Main Meals,Menus & Item Lists,Poultry

So I kinda missed the Holiday menu planning deadline here.  But how about some great ideas for leftover turkey? In all these recipes, turkey can be substituted for chicken.  If you want a lower fat version, use the white meat from the turkey breast.

Also try an open-faced sandwich with gluten-free bread:

  1. Layer bread, mayonnaise, stuffing(if you have it), turkey meat.
  2. Toast this in toaster oven or under broiler in oven.
  3. Re-heat gravy and pour on top for southern comfort.  For a lower fat version, sprinkle with cheddar cheese before toasting and leave out the gravy.

Happy Holidays!

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Real Gluten Free Bread Stuffing!

May 4, 2010

in Poultry,Special Events

So I’m a fan of turkey-eating occasions for a number of reasons.

1.  Mike cooks the turkey.

2.  Mike cooks the side dishes.

3. Mike cleans the kitchen.

Follow?

And now there’s another reason to adore the turkey-eating season, Gluten Free Bread stuffing – that actually doesn’t taste like soggy bread!

This is the recipe from Gluten-Free Girl, modified to use the sunflower whole grain, (very dense) gluten free loaf at found at the local bakery. I’ll leave you with the ingredients, but since I’m not sure what is the kosher way of ‘copying’ someone’s recipe (& giving credit of course), I’ll ask you to head over to her blog for the directions. If this doesn’t wet your appetite for turkey stuffing, nothing will!

THE GLUTEN-FREE STUFFING THE CHEF AND I WILL BE MAKING FOR THANKSGIVING

2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper
find the instructions over at Gluten-Free Girl’s blog.

Doesn’t that list of ingredients make you run to her blog to see the rest? Hello? Anybody here? stuffing Real Gluten Free Bread Stuffing!

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Very Yummy Turkey

October 15, 2008

in Main Meals,Poultry

We had our Canadian Thanksgiving yesterday.  Happy Thanksgiving to us!  And we too have our election day today.  when hubby gets home from work today, We usually go to Elections Canada together and take turns sitting in the car with the girls so we can each go in and vote.  I think this will be my first time voting in our new City.  I wonder what the wait will be like?

Anyhow, the first time i tried to make a turkey without stuffing, I was a little lost.  Here’s some tips:

  • clean the thawed turkey outside and in
  • rub salt throughout the inside cavity and the outside skin (just a little if you are trying to lower your sodium intake)
  • Stuff huge pieces of celery, carrot, and an onion chopped in half into the cavity.
  • Place the turkey breast-side down into a roaster.
  • Add a cup of water to the bottom and any seasonings you like.  I think turkey tastes great just as is so I don’t season it at all.  Just salt and pepper.
  • Cover tightly.  If the roaster lid doesn’t fit, cover tightly with tin foil.  :)   If the tin foil/ lid touches the surface of the turkey skin, then it may stick a little.  Although I don’t care if a bit tears off into the lid because we cut it up before it hits the table. If you serve the turkey whole to the table, then avoid any contact with the turkey skin while it roasts.
  • Roast first 45 minutes at 425°, until the outside is seared.  This keeps the juices from evaporating.
  • Then roast until done at 300° F.  Another 1/2 hour per pound, I think.
  • Remove veggies before serving.  Pureed, they can go into soup.  (albeit a high-fat soup)

Happy thanksgiving, peeps!  :)

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Warm Chicken Walnut salad

October 30, 2008

in Main Meals,Poultry

This is so yummy, and gets those servings of veggies and protein in there too.

  • 2 boneless skinless chicken breasts, cooked
  • 3/4 cup walnut pieces
  • 1/2 pkg spring salad mix (maybe 16 cups, loose)
  • 3 cups red grapes, halved
  • 1/2 cup thinly shredded goat cheese, optional (we used feta cheese)
  • Prepared Raspberry Vinaigrette
  1. To prepare chicken, season and cook until JUST cooked.  slice thinly and keep warm.
  2. place walnut pieces on tray and roast in 400°F oven, shaking every 2 minutes.  (I use a toaster oven)  Watch closely and remove when starting to brown.  This shouldn’t take longer than 5 minutes.  They burn quickly so keep an eye on them.
  3. Toss all ingredients together with vinaigrette (enough to coat lightly).  And top with cheese pieces.

Delish!

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