Recipes that stretch Chicken?

[Pea-n-Me]

The other thing I like to make is chicken caesar wraps. I use shredded chicken breast, romaine lettuce, red onion, parmesan cheese, and wraps. You can probably find some low sodium caesar dressing somewhere.

 

[LuvOrlando]

discovered this recently-super fast, easy and tasty

8 can chicken taco soup (low sodium and healthy choice canned works fine)

1 can (or 15 oz) chicken shredded or chopped
1 can black beans-drained
1 can pinto beans-drained
1 can diced tomatoes-drained
1 can corn-drained
1 can (10 3/4 oz) cream of chicken soup
1 can (15 oz) chicken broth (or equivalent cubes/water)
1 can (10 oz) green enchilada sauce

combine in pot, bring to boil, add taco seasoning to taste, simmer 20 minutes.




i get jars of tikki masala, rogan josh and korma sauces, i cube chicken and saute it with mushrooms, bell peppers and red onion. add the sauce and simmer. great over rice or with a some naan.

I have been looking far and wide for spice blend mixes for Indian Food, which I just love., but haven't found any reliable brands. Trouble is no-one seems to put together spice blends, particularly the tasty rice blends in packets and the recipes are always so very complex I don't dare on my own, they read like Potions class at Hogwarts. The jar stuff is fab but still too salty and by the time I dilute it enough for the salt it has no taste, I have tried.

 

[LuvOrlando]

This is one of my favorites, it’s very low sodium if you use low or no sodium chicken broth and other ingredients.
I use one large chicken breast, shredded. It’s delicious. (You can crumble some low sodium tortilla chips and add some sour cream to the top if you want to, or add more frozen corn.)

https://www.amazon.com/Frontier-Sou...f3_0o_wf?qid=1673824868&sr=8-2&srs=2592237011

Great idea! I have not tried this particular one, I love this brand and used to get it for my kids when they were in college but it vanished for a while, thought they were a casualty of 2020. Thrilled to see they are still around! I recently discovered there is such a thing as no salt tortilla chips, which I enjoy, so this dish plus chips might be my Superbowl treat.


I'll look for the low sodium Caesar dressing and give that a try, there are so many interesting sorts of wraps out in stores now.

 

[PrincessShmoo]

Can I coax you to share the recipe you enjoy?

Well, it's pretty simple. For 2 people:
1 or 2 boneless chicken breasts (depending on size of breast)
BBQ sauce (yes, I use a bottled product, but you could make your own if you need to limit salt)
1/2 onion

In crockpot, pour a thin layer of BBQ sauce (so chicken doesn't stick).
Place chicken breast(s) on top and top with approx. 1/2 - 3/4 cup BBQ sauce.

Cook on high for 2 hours (if thawed/fresh) or 3 hours (if frozen). I usually check how done it's getting about 1/2 hour ahead of end time.

Just before the end of the time, cut onion in strips.
Remove breast and shred with 2 forks, return to crockpot. Add onions and some more sauce (if you want more).

Turn heat to low and cook additional 45 minutes.

Stir and serve over hamburger buns.

 

[Skywalker3]

Chicken gumbo? Interesting, do you make it hot or have ways to soften the heat? My family loves heat but I can't do it so I discovered tasty Poblano peppers these days and the family adds something from the Hot Ones show to their liking. If you are of the mind to share how to I would be of the mind to try it

I may be from South Louisiana, but I am actually not a huge fan of spice. Flavor yes, but not a lot of cayenne. My gumbo is pretty mild as far as heat. We do more seasoning in our bowls. I add salt (and I know I shouldn't.), and my husband always add a good amount of Tony's (Tony Chacherie's seasonings, but there are many spice blends like this if that brand is n/a in your area.) So if you just made basic gumbo (with salt/some pepper, garlic, and the trinity of onions,bell pepper, celery) family could add spice to their bowls. Happy cooking!

 

[RoseColored97]

I made this a couple weeks ago and it was a hit. We all really enjoyed it. https://www.allrecipes.com/recipe/46982/pesto-pasta-with-chicken/

 

[ronandannette]

My go-to for a little bit of left-over chicken is extremely basic and very quick but gets a great reception from my family.

Chicken quesadillas: Shred or chop the chicken very finely. Heat a skillet and brush with a thin layer of olive oil. Take two small tortillas per person and place one in the heated pan. Fill with shredded cheddar all over and top with about an ounce of chopped chicken and a few chopped green onions. Dust with a little bit of chili powder and top with the second tortilla. Cook on each side until the tortillas are toasty and the cheese is melted.

I serve with homemade guacamole, bottled salsa, sour cream and a tossed side salad. 4 oz. of cooked chicken makes 4 nice quesadillas.

 

[TwoMisfits]

I would love to have a good chicken fried rice recipe if you have a good one, there are a thousand bad recipes out there. In fact, I would love if people would share their favorite recipes.

I still struggle with rice but it is way better now that I got a tip to only use 1 cup water per cup of rice.

The trick to fried rice is to use your leftover rice, never fresh rice. Fresh rice will just give you gummy fried rice.

Two ways to get leftover rice - order Chinese and leave all the white rice uneaten and use that the next day. Or, make double the rice you need for a dinner and save half for a fried rice the next day.

 

[barkley]

I make crockpot pulled chicken.

Can I coax you to share the recipe you enjoy?

i'm not who was asked but do you want to know the singular easiest way to make pulled beef, chicken or pork in a crock pot?

get a box of those crock pot liners, line your crock pot, put in the meat (if pork or beef leave in nice big chunks, chicken can be left on the bone). pour a can of soda, any kind-diet or regular, makes no difference because you will not taste it. cook on high periodically checking to see if meat is starting to either shred (large pieces) or pull from the bone (chicken). when it's starting to, carefully removed the meat from the bag (i use tongs). debone/shred meat. while you are doing this let crock pot cool a bit-then remove the bag (i knot it at the top and set it in another bowl to cool before i throw it in the garbage can). return the meat to the crock pot-

add whatever sauce you desire and cook to warm through. we do bbq pulled this way, add enchilada sauce for enchiladas, as well as beef w/pasta sauce for a pot roast like pulled meat. i like this method because all the fat and liquid from the meat is poured off before the sauce is added which is less greasy/healthier for us.

 

[theluckyrabbit]

2 favorite go-to chicken recipes (both make plenty of leftovers and are very flexible for ingredient adjustments):

1) Slow Cooker Beer Can Chicken: https://www.wideopeneats.com/slow-cooker-beer-can-chicken/
There are lots of versions of this recipe on the internet, so you can search for something similar if this recipe won't work for you. You can use low sodium chicken broth instead of beer. You can change up the spices. I don't use the foil strips, but cover the bottom of my slow cooker insert with thick slices of onion. That works well and adds more flavor. Leftovers make great soup, stew, tacos, etc.

2) Chicken Kapama: https://food52.com/recipes/25224-chicken-kapama
Easy recipe that can be doubled for good leftovers. I serve this over noodles, potatoes, sometimes cauliflower, etc.

 

[goooof1]

I have recently discovered chicken enchiladas with the green goya sauce, it is such a nice switch up. Is this the kind you make? I have never had braised chicken and not in BBQ sauce, what is it? I usually use BBQ only with the grill.

I use La Victoria or Herdez salsa verde or enchilada sauce. I cook the chicken in it and also use it to soften the tortillas to roll them and spread on top before baking a bit.
For the braised chicken I cook it in diced tomatoes and BBQ sauce until it is shredded or most of it is shredded, leaving some chunks. (so kind of like a pulled pork/chicken.)

 

[Turn the Page]

We like the mojo pork recipe in the Disney Food & Wine Festival cookbook but often do it with chicken and use it for taco meat.

It's a crowd pleaser.

 

[kanne323]

I do a lot of slow cooker soups- usually heavy on the veggies and lighter on the chicken. I made a lemon chicken soup tonight and it was delicious. I'm not great about strictly following recipes (that's why I like cooking and hate baking!)

I sauteed a cup of chopped celery with a few cloves of garlic (minced)- recipe called for onion, as well, but I don't like it. Then I added that to the slow cooker with a cup of chopped carrots, a cup of chopped fresh green beans, a few chicken breasts, thyme, bay leaves (called for dried parsley, too, but I'm not a fan, also called for salt but I never add salt), 6 c chicken broth (I get low sodium.) Cook on low for eight hours, then shred chicken and add 1/2 c fresh squeezed lemon juice and 1 c spinach. Made a pot of brown rice on the side and served soup over the rice. Can also do pasta or quinoa.

Another easy one is a sweet potato kale soup- chopped sweet potatoes, chopped kale, chicken, low sodium chicken broth, and Italian seasoning. I usually add green beans and carrots, too, to increase the veggies and then go with less chicken.

I was going to make slow cooker chicken fajitas this weekend, but honestly, the price for the bell peppers was not worth the quality at all- they looked terrible, and the price was pretty high. But usually, I'd do sliced peppers (red, orange, yellow, and green), chicken, and taco seasoning (make my own to control spice and omit salt.) Recipe calls for onions, too, but not a fan. Sometimes I throw green beans in, too (what can I say, I love green beans.)

For tacos, I add in extra beans (no salt added), plus shredded carrots, corn, bell pepper, and sometimes spinach. Makes a ton more this way. I usually use ground turkey, though, not chicken.

 

[ronandannette]

I would love to have a good chicken fried rice recipe if you have a good one, there are a thousand bad recipes out there. In fact, I would love if people would share their favorite recipes.

I still struggle with rice but it is way better now that I got a tip to only use 1 cup water per cup of rice.

Figure out your rice situation** as advised by @TwoMisfits. Once you have cold, day-old rice, give this a go:

Chop cold, cooked chicken, green onions, 2 bacon slices and canned mushrooms (if you like them). Heat a skillet and add 2 tbsp. vegetable oil (olive is not great for this). Add the chopped ingredients and sautee at quite high temperature until the bacon is cooked, constantly stirring so as not to burn. Add your cooked rice (about 3 cups) and pour another 2 tbsps. oil over it. Sautee, stirring constantly for 2 minutes. Mix 4 tbsp. soy sauce, 1 tbsp. garlic powder, 1tbsp. chicken bullion powder and enough water to make about 1/2 cup. Pour this over and keep cooking until it is very hot; bring everything together with one beaten egg and continue cooking until the egg is set. Season to taste with salt and pepper. If you want to serve it as a main instead of a side, heavy up on the chicken and add 1 cup frozen mixed vegetables. I think you'll like it.

** I've used Minute Rice for this by making it and then putting it in the fridge for an hour to stiffen up. Not quite as good as actual rice but not bad; nobody here complains.

 

[fly girl]

The way I can stretch chicken is by butterflying them. Works well for recipes such as chicken piccata, chicken marsala, Tuscan chicken, oven fried chicken tenders, and chicken caprese sandwiches.

I find I eat less but don’t feel hungry too. Maybe psychological since the breasts look the same size, just thinner.

https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2-1913809.amp

https://www.delish.com/cooking/recipe-ideas/a49576/creamy-chicken-marsala-recipe/
https://www.delish.com/cooking/recipe-ideas/a19636089/creamy-tuscan-chicken-recipe/

https://www.foodnetwork.com/recipes...ken-tenders-with-honey-mustard-recipe-1921323
(I sub Panko for cornmeal)

https://www.foodiecrush.com/chicken-caprese-sandwich/
(I used this as a base - however, I make my own differently. This is a jumping off point.)

 

[Maggie'sMom]

Avocado chicken enchiladas are a favorite recipe of mine.
https://www.familyfreshmeals.com/2013/06/avocado-chicken-enchiladas.html

 

[amylevan]

I really like this chicken tortilla soup: https://www.thepioneerwoman.com/food-cooking/recipes/a82077/slow-cooker-chicken-tortilla-soup/

I also will make chicken burrito bowls, which go over well with the kids https://www.carrieelle.com/21-day-fix-chicken-burrito-bowls/

 

[karen4546]

I would love to have a good chicken fried rice recipe if you have a good one, there are a thousand bad recipes out there. In fact, I would love if people would share their favorite recipes.

I still struggle with rice but it is way better now that I got a tip to only use 1 cup water per cup of rice.

I use long grain par boiled rice. Par boiled rice is the best! I never use the instant rice. Parboiled rice is 2 cups water to ONE cup rice. perfect every time.

Rice is a great meal stretcher also for chili, stews, some soups, etc. Make a large pot and freeze it.

Oh and for the people wanting to make fried rice, cold rice is always better to "fry".

 

[TwoMisfits]

In 2023, I'd say the best way to stretch chicken is to surround it with loss leaders your family likes for dinner.

Thankfully, where I am, there's been a lot of produce loss leaders, so I'm always surrounding any chicken (usually done simply to keep costs down - a loss leader or clearanced sauce bottle, or just some produce and oil or spice and oil based marinade) with simply done roasted veg and fresh fruit - at least 1 of each and sometimes more (especially if I am low on a few - they become a roasted veg combo or a fruit salad).

And then the loss leader carb - so far this year, that's been sweet potatoes, regular potatoes, bakery french bread, and bakery rolls. So, something in that genesis to finish out the meal. Later this year, it will probably be muffins, rice, pasta, and/or stuffing when those get loss led.

It's a twist on 1950's meat and potato cooking but with a much larger emphasis on the loss led fruit and veg.

This week, the produce loss leaders at my 2 shopped stores were okra, green beans, watercress, spinach, cilantro, mushrooms, coleslaw mix, pineapple, citrus, and bananas...so those feature largely in my cooking and meals...

 

[LuvOrlando]

In 2023, I'd say the best way to stretch chicken is to surround it with loss leaders your family likes for dinner.

Thankfully, where I am, there's been a lot of produce loss leaders, so I'm always surrounding any chicken (usually done simply to keep costs down - a loss leader or clearanced sauce bottle, or just some produce and oil or spice and oil based marinade) with simply done roasted veg and fresh fruit - at least 1 of each and sometimes more (especially if I am low on a few - they become a roasted veg combo or a fruit salad).

And then the loss leader carb - so far this year, that's been sweet potatoes, regular potatoes, bakery french bread, and bakery rolls. So, something in that genesis to finish out the meal. Later this year, it will probably be muffins, rice, pasta, and/or stuffing when those get loss led.

It's a twist on 1950's meat and potato cooking but with a much larger emphasis on the loss led fruit and veg.

This week, the produce loss leaders at my 2 shopped stores were okra, green beans, watercress, spinach, cilantro, mushrooms, coleslaw mix, pineapple, citrus, and bananas...so those feature largely in my cooking and meals...

This is an interesting approach, it's a good idea to follow the markets. Funny you mention 50's meat and potato cooking because I took out my grandmother's very worn Betty Crocker's Cookbook from 1942 yesterday to look for hints on how to stretch ingredients when things are unavailable. People sure were inventive with names of plain foods and everything under the sun seemed to be fair game for meals. There is even a section on ice box care in the book.