Chook Me!

What's a good dish ( recipe ) I can make that will last for days as leftovers? Need ideas?

I need some ideas about what I could make that would be relatively easy to make, and I could make it my next staple food that I turn to all the time. I rarely come up with new dish ideas, and have been stuck on chicken fingers and spaghetti for what seems like ages now. I was thinking some type of casserole, or something I could make with boneless skinless chicken breast...I have tons of that in the freezer that my dad gave me. Hmmmm. But it doesn't have to be a casserole , I'm sure there are tons of things I would love to make but can't seem to imagine them in my head. Just for God sake no more pasta! Oh, yes, and it while it doesn't have to be necessarily super-healthy, I don't want something that will cause a heart attack either lol.

Public Comments

1. Soups hold up for a few days as well as chili or pasta sauces. Many casseroles can be frozen and used in a month or so.
2. Chili usually lasts for several days. Go to www.allrecipes.com and search for recipes that use chicken breasts. You will get pages and pages. Then you can decide what sounds good. Most of them have pictures too.
3. Here is a great recipe u can put left over meat in this.And lettuce and have a taco! INGREDIENTS (Nutrition) 4 cups whole wheat flour 1 teaspoon salt 1/4 teaspoon baking powder 1 cup warm water DIRECTIONS In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed. Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes. Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness. Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.
4. This is so delicious and makes a ton!! Ingredients 1 onion, chopped 1 16-oz can black beans 1 16-oz can kidney beans 1 16-oz can corn (drained) 1 8-oz can tomato sauce 2 14.5-oz cans diced tomatoes w/chilies 1 1.25-oz packet taco seasoning (I use 2 packs) 1lb or so of boneless skinless chicken breasts Directions Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. This is good eaten with cheese, sour cream, or tortilla chips. Fritos are good with it...or even inside soft tortillas! I've also had this over white rice....
5. chilie
6. Roast the chicken breasts in a crock pot with salt and pepper and chicken broth on low for 6 hours. Once the chicken is cooked and cooled, shred it. Now you can use the shredded meat for chicken tacos, enchiladas, noodle soup, white chili, or BBQ sandwich. No reason to eat the same thing over and over, just use the same main ingredient. But enchiladas, soup, or chili can all be made in very large batches.
7. Season the chicken with your favorite seasoning. (I use salt-free Mrs. Dash). Saute it olive oil to cook it thoroughly. Put the chicken breasts in a deep dish baker and cover it with a mixture of stewed tomatoes, sliced carrots, sliced celery, sliced onions and garlic. (I use 2-14.5 oz cans of stewed tomoatoes for every three chicken breasts.) Bake in the oven at 350 F for two hours. You can serve it over rice, with potatoes or with pasta to make it a little different for every meal. Happy eating!
8. This is one of my usuals. Fairly healthy, makes a ton for 2 people. It's also great stuffed in tortillas with cheese, or turned into enchiladas and then it can be frozen. Dirty Rice Recipe 2 Tbs (30 ml) vegetable oil 1/4 lb (125 G) ground pork or beef 1 tsp (5 ml) cayenne pepper, or to taste Salt and freshly ground black pepper to taste 1 tsp (5 ml) paprika 1 tsp (5 ml) dry mustard 1/2 tsp (2 ml) ground cumin 1/2 tsp (2 ml) dried thyme 1/2 tsp (2 ml) dried marjoram 1 Tbs (15 ml) finely chopped garlic 1/2 cup (250 ml) EACH, finely chopped onions, green and/or red bell pepper, and celery 3 cups canned or fresh beef or chicken stock 1 1/2 cup (375 ml) uncooked white rice Cook the meat in the vegetable oil in a large skillet over high heat for about 5 minutes, until thoroughly browned. Stir in the seasonings and the onion, peppers, and celery. Reduce the heat to a moderate flame and cook, stirring frequently, for about 10 minutes. Add the stock and stir, being careful to scrape all the brown bits off the bottom of the skillet. Add the rice and stir thoroughly. Cover and reduce the heat to very low. Cook for 15 minutes without lifting the lid. Remove from the heat and fluff the rice with a fork. Keep tightly covered if not served immediately. Serves 4 to 6. You could use little chicken chunks or grind your chicken and use in place of the burger.