Q. I cut up chicken and cooked it last night. My husband ended up bringing home dinner. Any ideas or healthy recipes that are kid friendly also. Thanks!
A. I have made this with chicken before...
Leftover Turkey Soup
Recipe Rating: * * * * *
Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings, 1 cup each
1/2 cup chopped onion
1 medium carrot, sliced
1 stalk celery, sliced
1 Tbsp. oil
2 cans (14-1/2 oz. each) chicken broth
2 cups water
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
2 cups cubed cooked turkey
1/2 cup bite-sized pasta, uncooked
COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.
STIR in chicken broth, water and dressing mix. Bring to boil.
ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.
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Our Favorite Chicken Salad
Recipe Rating: * * * *
Prep Time: 5 min
Total Time: 5 min
Makes: 2 servings
1 cup shredded cooked chicken (3 oz.)
1/2 cup sliced celery
1 Tbsp. KRAFT Mayo Real Mayonnaise
1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
MIX chicken, celery, mayo and sour cream. Serve with TRISCUITS Crackers or on a sandwich roll.
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Dijon Chicken Salad Sandwich
Recipe Rating: * * * *
Prep Time: 15 min
Total Time: 15 min
Makes: 8 servings
4 cups chopped cooked chicken
1-1/2 cups chopped celery
1/2 cup KRAFT Mayo Real Mayonnaise
1/4 cup GREY POUPON Dijon Mustard
2 Tbsp. lemon juice
1/8 tsp. ground black pepper
8 lettuce leaves
16 slices rye bread
MIX chicken, celery, mayo, mustard, lemon juice and pepper until well blended.
PLACE 1 lettuce leaf on each of 8 bread slices.
COVER evenly with the chicken salad; top with remaining bread slices.
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I like to add cooked chicken to Zatarain's boxed rice. I especially like to add it to the Jambalaya and Red Beans and Rice. It's a one pot meal.
I also shred it and simmer it with salsa and use it for tacos, burritos, or nachos.
My husband shreds it and then sautes some onions until tender, adds bbq sauce and the chicken. He simmers it until everythig is hot and then makes a sandwich with it.
Leftover Turkey Soup
Recipe Rating: * * * * *
Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings, 1 cup each
1/2 cup chopped onion
1 medium carrot, sliced
1 stalk celery, sliced
1 Tbsp. oil
2 cans (14-1/2 oz. each) chicken broth
2 cups water
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
2 cups cubed cooked turkey
1/2 cup bite-sized pasta, uncooked
COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.
STIR in chicken broth, water and dressing mix. Bring to boil.
ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.
----------
Our Favorite Chicken Salad
Recipe Rating: * * * *
Prep Time: 5 min
Total Time: 5 min
Makes: 2 servings
1 cup shredded cooked chicken (3 oz.)
1/2 cup sliced celery
1 Tbsp. KRAFT Mayo Real Mayonnaise
1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
MIX chicken, celery, mayo and sour cream. Serve with TRISCUITS Crackers or on a sandwich roll.
----------
Dijon Chicken Salad Sandwich
Recipe Rating: * * * *
Prep Time: 15 min
Total Time: 15 min
Makes: 8 servings
4 cups chopped cooked chicken
1-1/2 cups chopped celery
1/2 cup KRAFT Mayo Real Mayonnaise
1/4 cup GREY POUPON Dijon Mustard
2 Tbsp. lemon juice
1/8 tsp. ground black pepper
8 lettuce leaves
16 slices rye bread
MIX chicken, celery, mayo, mustard, lemon juice and pepper until well blended.
PLACE 1 lettuce leaf on each of 8 bread slices.
COVER evenly with the chicken salad; top with remaining bread slices.
----------
I like to add cooked chicken to Zatarain's boxed rice. I especially like to add it to the Jambalaya and Red Beans and Rice. It's a one pot meal.
I also shred it and simmer it with salsa and use it for tacos, burritos, or nachos.
My husband shreds it and then sautes some onions until tender, adds bbq sauce and the chicken. He simmers it until everythig is hot and then makes a sandwich with it.
What are some good healthy meals for a 13 year old?
Q. Be specific!
Breakfast, lunch,snacks, dinner, treats, drinks?
Be specific!
Recipes and links too please!?
Vegetarian here!
Breakfast, lunch,snacks, dinner, treats, drinks?
Be specific!
Recipes and links too please!?
Vegetarian here!
A. Watch for excessively processed(lunch meats, mayonaise, margarine, some salad dressings) salt added, high fat foods.Restrict carbonated soft drinks, sodas, candy, cookies, and fast food.Learn to read product labels. Follow portion control, low sugar, low fat-lots of fruit and vegetables, lean cuts of fish and meat. Artifical sweetners should be avoided.
Breakfast: fruit, low fat yogurt, whole grain cereal with 1 or 2 % low fat milk, 100% juice(no sugar added), oatmeal with fruit and no more than 2 teaspoons of raw sugar, occassionally a poached or soft boiled egg with whole grain bread with 1 tbspn real butter, or with peanut butter and honey
Lunch/ dinner: fresh fruit, steamed vegetables, 4 oz broiled boneless skinless chicken breast, fish filets, tuna, lean beef or turkey breast. Pasta with tomato based sauces. Homemade soups.
Snacks and treats: fresh fruit and vegetables, all natural fruit snacks and fruit roll ups, string cheese, low fat,and salt crackers, peanut butter, whole fruit spreads, sandwiches of whole grain bread, vanilla wafers, molasses, or ginger bread cookies(any low fat, low sugar varieties).
Drinks:water, 100% fruit juices, 1 or 2% low fat milk, herbal teas(hot or iced) lightly sweetened.
This doesn't mean an occassional piece of candy, chocolate chip cookie, pizza or hamburger can't be had, these just shouldn't be first and constant fare.
As for recipes follow the above guidelines. Suggestions: Grill meats and steam vegetables then season with herbs and spices. Use as natural ingredients as you can get: raw sugar, nothing with high fructose sugar or syrup, sea salt(has trace minerals and natural iodine), watch for added salt, too.
Hope this helps. Good luck and God Bless.
Breakfast: fruit, low fat yogurt, whole grain cereal with 1 or 2 % low fat milk, 100% juice(no sugar added), oatmeal with fruit and no more than 2 teaspoons of raw sugar, occassionally a poached or soft boiled egg with whole grain bread with 1 tbspn real butter, or with peanut butter and honey
Lunch/ dinner: fresh fruit, steamed vegetables, 4 oz broiled boneless skinless chicken breast, fish filets, tuna, lean beef or turkey breast. Pasta with tomato based sauces. Homemade soups.
Snacks and treats: fresh fruit and vegetables, all natural fruit snacks and fruit roll ups, string cheese, low fat,and salt crackers, peanut butter, whole fruit spreads, sandwiches of whole grain bread, vanilla wafers, molasses, or ginger bread cookies(any low fat, low sugar varieties).
Drinks:water, 100% fruit juices, 1 or 2% low fat milk, herbal teas(hot or iced) lightly sweetened.
This doesn't mean an occassional piece of candy, chocolate chip cookie, pizza or hamburger can't be had, these just shouldn't be first and constant fare.
As for recipes follow the above guidelines. Suggestions: Grill meats and steam vegetables then season with herbs and spices. Use as natural ingredients as you can get: raw sugar, nothing with high fructose sugar or syrup, sea salt(has trace minerals and natural iodine), watch for added salt, too.
Hope this helps. Good luck and God Bless.
What healthy meals can you make and freeze for the week?
Q. I like chicken, shrimp, beef, etc...just no pork.
Recipe for your favorite would be great.
Recipe for your favorite would be great.
A. I love this non-traditional chili made with canned tomatillos, green chilies and white beans. It goes together quickly, can be prepared in advance and leftovers freeze beautifully. The optional toppings add fresh color and bright flavor. Serve with brown or white rice, if desired.
WHITE TURKEY CHILI
Serves 6 to 8
Ingredients
1 1/2 tablespoons olive oil, divided
2 pounds ground turkey breast
1 green bell pepper, cored, seeded and chopped
1 medium yellow onion, chopped
1 teaspoon ground coriander
2 tablespoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1 bay leaf
1 (28-ounce) can tomatillos, drained and chopped
1 (4-ounce) can diced green chiles, drained
1 small jalapeno, seeded and finely sliced
2 cups low-sodium chicken broth
3 cups cooked Great Northern beans, drained
Chopped cilantro, for garnish (optional)
7 teaspoons grated Monterey Jack cheese, for garnish (optional)
7 teaspoons sour cream, for garnish (optional)
Method
Heat 1/2 tablespoon of the oil in a large pot over medium high heat. Add turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to heat. Add remaining 1 tablespoon oil, bell pepper and onion and cook until softened and golden brown. Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine. Add bay leaf, tomatillos, chiles, jalapenos and broth, reduce heat and simmer, uncovered, 45 to 50 minutes. Gently stir in beans and cook for 30 minutes more. Stir in cilantro, ladle chili into bowls and garnish with cheese and sour cream, if you like.
Other cooked meals or entrees that freeze well are meatballs (either Italian style or Swedish; beef or turkey Meatballs), Meatloaf, Lasagna, Chicken Parmigiana, Veal or Beef Rollatine, Beef stew without the potatoes. Meatloaf and meatballs also make great hero sandwiches or turn them into Shepherds pie which also freezes well. The filling for chicken pot pies freezes well; just defrost the filling and top with refrigerated crescent or biscuits and bake until hot and bubbly or just serve the filling over toast.
WHITE TURKEY CHILI
Serves 6 to 8
Ingredients
1 1/2 tablespoons olive oil, divided
2 pounds ground turkey breast
1 green bell pepper, cored, seeded and chopped
1 medium yellow onion, chopped
1 teaspoon ground coriander
2 tablespoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1 bay leaf
1 (28-ounce) can tomatillos, drained and chopped
1 (4-ounce) can diced green chiles, drained
1 small jalapeno, seeded and finely sliced
2 cups low-sodium chicken broth
3 cups cooked Great Northern beans, drained
Chopped cilantro, for garnish (optional)
7 teaspoons grated Monterey Jack cheese, for garnish (optional)
7 teaspoons sour cream, for garnish (optional)
Method
Heat 1/2 tablespoon of the oil in a large pot over medium high heat. Add turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to heat. Add remaining 1 tablespoon oil, bell pepper and onion and cook until softened and golden brown. Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine. Add bay leaf, tomatillos, chiles, jalapenos and broth, reduce heat and simmer, uncovered, 45 to 50 minutes. Gently stir in beans and cook for 30 minutes more. Stir in cilantro, ladle chili into bowls and garnish with cheese and sour cream, if you like.
Other cooked meals or entrees that freeze well are meatballs (either Italian style or Swedish; beef or turkey Meatballs), Meatloaf, Lasagna, Chicken Parmigiana, Veal or Beef Rollatine, Beef stew without the potatoes. Meatloaf and meatballs also make great hero sandwiches or turn them into Shepherds pie which also freezes well. The filling for chicken pot pies freezes well; just defrost the filling and top with refrigerated crescent or biscuits and bake until hot and bubbly or just serve the filling over toast.
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