Any recipes for Chicken or Turkey?

Question

It can't have too much sugar as I'm diabetic, and not much in the way of Carbs as I've got high blood pressure! I'm just getting a bit bored of plain vegetables!

Thanks

Answer 1

Ooo that's difficult! Here's some recipes from the Weightwatchers website. Probably best to double check the sugar/carb content but you could always take out or cut down on the rice/potatoes from the recipes.

Chicken in Oyster Sauce:

2 medium chicken breast, uncooked, skinless
1 tablespoon Chinese five spice powder
1 tablespoon Amoy Light Soy Sauce
3 medium carrot(s)
1 medium portion broccoli
1 medium portion green beans
3 g Morrison's Baby Corn Cobs
1 pouch Tilda Rizazz Pilau Basmati Rice

Italian Spicy Chicken

500 g chicken breast, uncooked, skinless, 4 breasts, about 125g each
2 clove garlic, large, finely chopped
1 teaspoon dried chilli flakes, or chilli powder
1 teaspoon oregano, dried
2 teaspoon olive oil, extra virgin (10ml)
30 ml lemon juice, (1 small lemon)
4 tablespoon water, or stock cube in water
1 pinch salt
1 serving pepper, black, ground
Serve with wilted spinach or green beans.

Answer 2

Juicy Crockpot Turkey Breast Recipe #188444

You might never make turkey breast any other way but this, this creates the most flavorful juiciest turkey breast you will ever have! do not be tempted to add in water or broth, the slow-cooking will create juice. This can also be done using a whole chicken. If you have time rub soup ingredients on and underneath the skin of the breast, wrap in foil and refrigerate for 24 hours. To cook 2 breasts just double the recipe. Do not add in any extra salt.
by KITTENCAL
6 servings time to make 1⁄2 day 10 min prep
1 (6-7 lb) turkey breast (do not remove the skin on top of the breast!)
1 tablespoon vegetable oil (can use less)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper (or to taste)
1 (1 ounce) envelope of lipton's dry onion soup mix

1. Rince the breast under cold water, then pat dry using paper towel.
2. Lightly rub vegetable oil all over the turkey breast.
3. In a small bowl mix together the onion soup mix with garlic and black pepper, then rub all over the breast and underneath the skin (at this point you can cover tightly and refrigerate for 24 hours).
4. Cover and cook on HIGH for 1 hour.
5. Reduce the heat to LOW and cook for about 7 hours (7 hours is for a 6-pound breast, for a larger breast increase the cooking time slightly).

Answer 3

Chicken Marengo

Now a classic, this was originally an odds–and–ends dish made for Napoleon at the Battle of Marengo

Ingredients
2 tablespoons olive oil
1 three pound broiler–fryer, cut up
1/2 pound button mushrooms, wiped clean
2 cloves garlic, peeled and crushed
1 large ripe tomato, peeled, cored, seeded and chopped [or 2/3 cup coarsely chopped drained canned tomatoes]
1/2 cup dry white wine
2 tablespoons tomato paste
coarse salt
freshly ground black pepper
freshly minced parsley

Method
Heat oil in a large, flameproof casserole over moderate heat. Brown chicken well on all sides; remove and set aside. Sauté mushrooms in casserole 3–5 minutes until golden; add garlic and stir–fry 1 minute. Stir in all remaining ingredients except parsley and return chicken to casserole. Cover and simmer about 45 minutes until tender. Sprinkle with parsley and serve.

Answer 4

Crockpot Chicken Stroganoff

Ingredients

(4 servings)

6 Boneless Chicken Breasts
16 oz Sour cream
1 cn Cream of Mushroom soup
1 pk Onion Soup mix, Lipton's


Instructions

Mix all together and put into crockpot. Cook on low for 4 -6 hours. Or until chicken is tender. Serve over cooked noodles or rice.

Answer 5

(L)
In preparation for Thanksgiving, and in anticipation of turkey leftovers, we've been experimenting with various turkey dishes that use cooked turkey. This recipe is an easy one for turkey chili using turkey leftovers. (My mom makes great chili beans if you want a chili that starts with ground turkey). Note that this turkey chili recipe makes a lot of chili. We had so much leftover after making this batch that we used a bunch of it as the sauce and filling for enchiladas (which, by the way, is a terrific way to use up extra chili).

2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (15 oz) cans kidney beans, drained
2 Tbsp tomato paste
3/4 cup chicken or turkey stock
2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
1 Tbsp ground cumin
1 Tbsp dried hot red pepper flakes
1 teaspoon dried oregano
1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
3 to 4 cups of shredded, cooked turkey meat
Sugar

Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.


1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.

Makes about 12 cups. Serves 8.

Answer 6

Try this easy french chicken recipe:

Tarragon Cream Chicken

Ingredients (for 4 persons):

4 chicken breastfilets
1/3 cup plain flour
ground white pepper, to taste
60 g butter
2 leeks (Lauch), sliced not too thinly
1 cup dry white wine
1 cup chicken stock
1½ tsp dried tarragon leaves (Estragon)
¼ cup cream (Sahne)
fresh tarragon sprigs, to garnish

Method:

1. Trim fat off chicken fillets, toss in flour seasoned with white pepper.
2. Heat butter in a large pan until coloured. Add chicken fillets, cook over medium heat for 3 minutes, turning once. Remove to a plate.
3. Add leeks to pan and cook until slightly coloured, sprinkle through any remaining flour.
4. Pour wine and stock into pan, stir until mixture begins to simmer, add tarragon, simmer uncovered for 10 minutes.
5. Return chicken fillets to the pan, simmer uncovered 10-15 minutes or until tender. Add cream and garnish with tarragon sprigs.
6. Serve with buttered rice or boiled potatoes.

Answer 7

This is a favorite at my house

Cheddary Chicken and Broccoli

1 pack Puff Pastry ( we like biscuits better) - baked
2 cups cooked Chicken
2 cups frozen broccoli cuts
2 jars chicken gravy
1 tbsp lemon juice
1/2 cup cheddar cheese.

Mix chicken, broccoli, gravy and lemon juice in saucepan. Heat, stirring frequently. Serve in shell (or over biscuits) top with cheese.

Answer 8

chiken sukka.--- boil 1 kg of chicken pieces in the masala of 20 red chilly+salt, to taste + tamarind 20 grams and keep aside. then fry 5-6 onions finly chopped in ghee till golden brown. add 10-12clove + 4-5cinnamon+ 8-10cardomam+ 250 grams coconut scrapping (wet desicated coconut- should not run water) + 1 table spoon gharam masala. then add the chicken mixture to this. cook well. this tastes very good with chapathi/ roti/ parat etc;

Answer 9

i like to make chicken wraps, get some flour tortillas and fry some chicken and bacon and wrap up with some nice salad and mayo.

Answer 10

Curry or sandwiches