The Green Room - Healthy chicken meals

May 16^th, 2010 at 4:42pm

kitchensinger Offline
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My family eats a lot of chicken.

I'd love to know all of your chicken recipes. Preferably using skinless chicken breasts, loads of vegetables and minimal fat.

And nothing with canned cream soup as an ingredient, please.

"I have noticed that nothing I never said ever did me any harm."--Calvin Coolidge&&&&"Some families go water skiing together; others go camping.....our family does THEME PARTIES." --my brother Ben

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Reply #1 - May 16^th, 2010 at 5:38pm

Krumpson Offline
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Reply #2 - May 16^th, 2010 at 5:48pm

Krumpson Offline
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We also do a lot of chicken with curried veggies and rice at our house.� No recipe, because it comes out different every time.

My family also likes "soy chicken", which is basically chicken pieces boiled in soy sauce and water, with a bit of brown sugar, cloves of garlic, and a few dashes of cayenne pepper.� If you put it over steamed veggies and rice, it cuts down the sodium a bit.

Another is "oyster chicken" which a stir fry Dave makes with oyster sauce, broccoli, chicken and onions.

I also like cooking island-type chicken. I bake chicken in the over with pineapple, onion, tomatoes, and other stuff.�

Let's see.� Um... shredding chicken and making hot dinner sandwiches or stuffing chicken breasts with chopped veggies and baking them in a sauce, or rolling chicken in some bread dough with veggies and making a stuffed bread sounds good right now.�

How about chicken fajitas?

I'm sorry I don't have the recipes for any of these things, but I don't usually use recipes when I'm cooking dinner and neither does anyone else in the family.� We cook on the fly.

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Reply #3 - May 17^th, 2010 at 11:18am

MRC Offline
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One thing that I do every now and then for lunches... throw some chicken breasts in the crockpot with BBQ sauce and some vinegar and let it slow cook all day. Then you just shred it with a fork and use it on sandwiches, tortillas, salads, whatever.... super easy and really good.

And no creamed soups!

Why yes, I AM the Mekong River Commission!

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Reply #4 - May 17^th, 2010 at 12:02pm

kitchensinger Offline
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MRC wrote on May 17^th, 2010 at 11:18am:

One thing that I do every now and then for lunches... throw some chicken breasts in the crockpot with BBQ sauce and some vinegar and let it slow cook all day.� Then you just shred it with a fork and use it on sandwiches, tortillas, salads, whatever.... super easy and really good.

And no creamed soups!

Yum! This is really good as part of a Cafe Rio-type salad (since the pork barbacoa sauce is pretty much just BBQ sauce).�

I lightly season my chicken and cook it all day, too.� Usually a lot in one day, and then I use the meat in recipes throughout the week.� We often rotate through our most popular healthy dishes:� chicken fajitas, chicken/tomato/cucumbers/red onions and greek viniagrette over couscous or in a greek wrap, chopped chicken salad with pepper jack cheese and pumpkin seeds, chicken soup with salsa and chicken stir-fry with a little Thai peanut sauce for dipping.

Thank you, Miriam, for your links to your blog.� I love your blog, and the way you use your veggies.� By coincidence I was already making white chili for tonight.� I especially want to try your chicken tortillas, soy chicken and root stew.

Keep 'em coming, folks!� Especially those with low carbs, lots of veggies (or those that can be accompanied with veggies), low in fat.� Or great recipes that can just be adjusted to meet these goals.

"I have noticed that nothing I never said ever did me any harm."--Calvin Coolidge&&&&"Some families go water skiing together; others go camping.....our family does THEME PARTIES." --my brother Ben

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Reply #5 - May 17^th, 2010 at 1:57pm

Krumpson Offline
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MRC wrote on May 17^th, 2010 at 11:18am:

One thing that I do every now and then for lunches... throw some chicken breasts in the crockpot with BBQ sauce and some vinegar and let it slow cook all day.� Then you just shred it with a fork and use it on sandwiches, tortillas, salads, whatever.... super easy and really good.

And no creamed soups!

My 14 year old son has a small crockpot and he likes to make shredded chicken the same way, only with mango salsa from Costco. He also likes to slow-cook and shred chicken with mole sauce. He uses Do�a Maria brand mole sauce. He usually gets the paste and dilutes it, but they have the sauce in boxes now too.

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Reply #6 - May 18^th, 2010 at 2:16pm

Ashwgrl Offline
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LIME GINGER CHICKEN

1/4 c. E.V.O.O
1 tsp. Ground Ginger
1 tsp. Groung Garlic
Juice of 1 lime
6 Free Range Certified Organic Chicken Breasts

Combine all ingredients, except chicken in a bowl and whisk together. Place chicken breast in a Ziploc bag. Pour marinade over chicken. Marinate in fridge overnight or 3-4 hours. Grill for 5-7 minutes. Repeat on other side. Brush some marinade while grilling.

SALSA COUSCOUS CHICKEN

3 c. hot cooked couscous or rice
1 T. E.V.O.O.
1/4 c. course chopped almonds
2 garlic cloves, minced
6-8 chicken thighs, skin removed (or less chicken breast)
1 c. salsa
1/4 c. water
2 T honey
2 T raisins
3/4 t. cumin
1/2 t. cinnamon
Heat oil in a large skillet over medium high heat until hot. Add almonds; cook 1-2 minutes or until golden brown. Remove almonds and set aside. Add garlic to skillet and stir for 30 seconds. Add chicken, cook 4-5 minutes until browned. Combine salsa, water, raisins, honey, cumin. Add sauce to chicken; mix well. Reduce heat to medium; cover and cook 20 minutes until chicken is fork-tender and juices run clear stirring occasionally. Stir in almonds. Serve chicken misture with couscous or rice.

*contributing post edited by Swami*

« Last Edit: May 19^th, 2010 at 10:25pm by Swami »

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Reply #7 - May 19^th, 2010 at 2:27pm

spiker Offline
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Aaaanndd...on the topic of chicken. For what it's worth, kitchensinger, I almost always use boneless skinless thighs. Yeah, breasts are more lean, but not THAT much more lean and the richness you get from the thighs, and sometimes even a creaminess that they give to sauces (when I saute them chopped up, I don't even have to use butter or cream--just olive oil--and it still feels and tastes creamy) is worth it...to me.

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Reply #8 - May 19^th, 2010 at 2:54pm

The Kaylee and the Ivy Offline
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spiker wrote on May 19^th, 2010 at 2:27pm:

Aaaanndd...on the topic of chicken.� For what it's worth, kitchensinger, I almost always use boneless skinless thighs.� Yeah, breasts are more lean, but not THAT much more lean and the richness you get from the thighs, and sometimes even a creaminess that they give to sauces (when I saute them chopped up, I don't even have to use butter or cream--just olive oil--and it still feels and tastes creamy) is worth it...to me.

Really! Dude, I have always avoided thigh meat for... some weird reason I can't conjure up now. I should try this.

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Reply #9 - May 19^th, 2010 at 4:10pm

Krumpson Offline
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spiker wrote on May 19^th, 2010 at 2:27pm:

Aaaanndd...on the topic of chicken.� For what it's worth, kitchensinger, I almost always use boneless skinless thighs.� Yeah, breasts are more lean, but not THAT much more lean and the richness you get from the thighs, and sometimes even a creaminess that they give to sauces (when I saute them chopped up, I don't even have to use butter or cream--just olive oil--and it still feels and tastes creamy) is worth it...to me.

I agree with this completely.� I like the size of them better too.� Some people are breast people, but I'm a thigh gal.

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