Chook Me!

What are your different ways of preparing Chicken....?

My dad is not a chicken eating fan lol. And his doctor wants him to eat right... he LOVES MEAT but not the healthy kind and he can't eat so much of it either. Of course there are other foods to prepare. But he wanted me to find different ways to make chicken I've done a few but just curious as to how you prepare your chicken maybe I've missed a few different ways of preparing it lol. In a healthy way please lol. He's a diabetic and has high blood pressure if that helps. I've done it steamed, stuffed with herbs and with veggies, I've done casseroles, grilled, prepared them in salads, sandwiches and had them as the main coarse meal. Is there any other ways that I've missed or maybe different ways you make them in casseroles or stuffed etc.... Thanks! :)

Public Comments

1. Either get yourself a chicken recipe book or do a google.
2. 101 GLORIOUS WAYS TO COOK CHICKEN — From the COOKS.COM TOMATO CHICKETTI 1 pound chicken livers, chopped 2 tablespoons vegetable oil 1 onion, chopped 2 1/2 cups water 1 can (8 oz.) tomato sauce 1/2 pound raw spaghetti 2 tablespoons chopped celery leaves 1 1/4 teaspoon salt 1/4 teaspoon Tabasco Brown livers in vegetable oil. Add other ingredients. Stir lightly. Cover, simmer 30 minutes, stirring occasionally to keep spaghetti from sticking. 6 servings. SKILLET CHICKEN a la KING 1 green pepper, diced 1 cup sliced mushrooms 1/4 cup vegetable oil 3 tablespoons flour 1 cup chicken broth 1/2 cup milk 1 cup diced cooked chicken 1 pimiento, chopped 1 egg yolk 2 tablespoons sherry Lightly cook green pepper and mushrooms in 2 tablespoons vegetable oil. Remove. Add remaining vegetable oil, stir in flour. Add chicken broth. Cook over low heat, stirring constantly until mixture thickens. Blend in milk. Add green pepper, mushrooms and chicken, heat through. Just before serving add pimiento, then egg yolk beaten with sherry. Salt and pepper to taste. Serve on toast. 4 servings. SKILLET BARBECUED CHICKEN Salt and pepper fryer pieces and brown on all sides in moderately hot vegetable oil (350 degrees) to the depth of 1 inch in skillet. Remove chicken to pour off all but 2 tablespoons oil and browned bits. Return chicken to skillet, add Quick Barbecue Sauce. Cover and simmer 30 minutes
3. curry chicken..
4. You can go here: http://www.eatingwell.com/recipes/collections/healthy_chicken_recipes.html OR Healthy ground chicken meatloaf (you can use ground turkey as well) 2 lbs ground chicken 3/4 cup seasoned bread crumbs 1 lg egg, whipped 1 small shredded carrot (or about 1/2 cup or preshredded) 1 stalk celery chopped fine (or about 1/2 teaspoon celery seed) 1/2 cup of finely chopped onion 1 tablespoon Italian seasoning 1 minced clove of garlic or more to taste (substitute garlic powder) salt, pepper optional: 1 teaspoon each of sage and thyme or add your choice of other seasonings Combine well, everything with a fork, put loaf mixture into your choice of pan. Bake at about 350 degrees for 45 min. to an hour, or until done. OR Whole Wheat Spagetti With Ground Chicken Meatballs In Homemeade Spagetti Sauce Sauce: 1 tablespoon olive oil 1 medium onion, chopped 8 cloves garlic, minced 6tablespoons tomato paste 2 (28-ounce) can tomatoes unsalted 1 15 ounce can of fire roasted diced tomatos 2 teaspoons chopped oregano leaves 1 sprig fresh rosemary Salt 1/4 cup torn fresh basil leaves chicken meatballs Cooking spray 1 pound ground chicken breast 1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs or whole wheat panko 1/3 cup 1/4 cup grated Parmesan, plus more for serving 1/2 cup finely grated carrot 1/2 cup finely chopped onion 2 large cloves garlic, minced 2 tablespoons minced fresh parsley leaves, plus more for garnish 2 teaspoons minced fresh thyme leaves 1 egg, lightly beaten 1/2 teaspoon salt Freshly ground black pepper 1 box (16 ounces) whole-wheat spaghetti Fill a large stockpot with water and bring to a boil for pasta. Make Sauce: In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste . While sauce is cooking, make meatballs. Meatballs: Preheat the broiler. Spray a baking sheet with cooking spray. Combine the chickenwith all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through. Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions. Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls garnish with parsley and 1 tablespoon grated Parmesan OR Chicken Casserole 16 oz. pkg. uncooked rigatoni pasta 2 boneless chicken breasts 2 cans cream of chicken soup 1 cup mayonnaise 2 tsp. lemon juice 1/2 tsp. curry powder 14.5 oz. can French-style green beans, drained 4 oz. can sliced mushrooms, drained 1 cup shredded Cheddar cheese 1/4 cup melted butter 1 cup crushed cornflakes cereal 2 tsp. chopped fresh parsley Directions Heat oven to 375. Cook the rigatoni according to package directions until al dente. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked. In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a 2 quart casserole dish. Sprinkle the cheese on top over all. In a medium bowl, combine the butter and the corn flakes and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley. Bake 20 to 30 minutes, or until the cheese is bubbly.
5. Christy, without knowing which casseroles you've done, it's difficult to answer your question, but what a devoted daughter you are. On http://americanmadeyes.com/recipes.html you'll find tested recipes, not a lot of them but tested for chicken main courses and for chicken casseroles, a really good chicken cacciatore.
6. I've boiled my chicken also for soup! . :) I just did a quick search on good ol' Betty Crocker- To see what came up. http://www.bettycrocker.com/search/searchresults.aspx?terms=chicken+soup Hmmm looking for healthy chicken recipes? http://www.bettycrocker.com/search/searchresults.aspx?terms=healthy+chicken mmm- The Grilled Italian Chicken Packets look good. Hope this helps! :D CC
7. you can boil it with curry powder, one chili pepper, add a little salt to taste, slice onion and garlic. i'm sure your dad will enjoy the chicken and the sauce. you can also fry the chicken after steaming
8. stuffed it with ham and Chesse like a chicken corn on blue or u can make soup out of it stew out of it ster Fry chicken on stick with vegs or chicken with passta or chicken and on a slaid or chicken with bacon or chicken with vegs and make it into a wrap
9. Chicken Kuzhambu / Chicken curry (Madurai, Trichy and Ponnamaravathi Special) Marinate 500 gm of small pieces of chicken with bone with a little salt, turmeric powder, chili powder, chicken masala and lemon juice. Roast ½ tsp each of poppy seeds (kasa kasa), black pepper, fennel and qty four red chili. Grind to powder in a mixer-grinder. Fry a chopped onion, a chopped tomato, three green chili and four cloves of garlic and a small piece of ginger in a tbsp of oil. Add this with the powder in mixer-grinder and grind well. Add 3 tbsp of grated coconut and grind further. Heat 2 tbsp of oil in a cooker. Add a cinnamon stick and 3 cardamoms for seasoning. Add the grinded mixture and fry for about 5 minutes with occasional stirring. Add the marinated chicken, required salt and stir. Add water as required. Pressure cook for about 4 or 5 whistles. Garnish with coriander leaves. Serve hot with rice, biriyani, idly, dosa or paratha.