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Blue Butte
I want to make canned chicken brest at home for make healthy sandwich for my kids. Someone has a good recipe?
Answer
How To Can Chicken Breast.The ingredients here are simple: Chicken and Salt.
Begin by cutting your boneless chicken into chunks then pack them raw into the jars, leaving about 3/4th of an inch headspace
Next add 3/4 tsp of salt to each jar
Wipe the rims with a damp clean rag and then place the lids and rings on the jars. Remember if you are using Tattler lids to back them off 1/4 inch. After you get the lids and rings on then place into your canner with the needed water for a long processing time. You do not want it to boil dry during processing. Use the racks in between levels of jars.
Place the lid onto your canner and then bring it to a boil. You want the steam to vent out of the stem for about 10 minutes. Then place your weight on the canner and set to 15lb (or the recomended pressure for your elevation). Once the canner gets to the correct pressure then time for 75 minutes for pints and 90 minutes for qts.
Once the time is up then slide your canner off the burner to a cool spot. Do not try to rapidly reduce the pressure you can have jar breakage and seal failure. After it is cooled sufficiently to have no pressure left remove the lid carefully (the steam can burn you) Then using a jar lifter remove the jars and place them on a clean dry towel. The jars are very hot at this point and may still be boiling inside the jar. If you are using Tattler lids then now is the time to tighten the rings down. Once again use oven mits as the jars are very hot.
Leave the jars undisturbed until they are fully cooled.
After they have cooled then place a piece of tape on the lid and mark at least the date also the contents if you so desire. Chicken prepared like this is great for many dishes but our favorite is chicken salad for sandwiches.
Chicken Salad
1 jar canned chicken
6 hard boiled eggs
Mayo
Relish
salt/pepper to taste
Chcopped green onions
chopped celery if desired
Place into a bowl the drained chicken broken up, the cut up hard boiled eggs, the chopped onions and celery. Then add relish to taste and Mayo to desired consistency, salt and pepper to taste. Put whatever amount you want on bread or crackers and enjoy. It is beautiful served on a lettuce leaf.
http://modernsurvivalblog.com/survival-kitchen/how-to-can-chicken-breast/
How To Can Chicken Breast.The ingredients here are simple: Chicken and Salt.
Begin by cutting your boneless chicken into chunks then pack them raw into the jars, leaving about 3/4th of an inch headspace
Next add 3/4 tsp of salt to each jar
Wipe the rims with a damp clean rag and then place the lids and rings on the jars. Remember if you are using Tattler lids to back them off 1/4 inch. After you get the lids and rings on then place into your canner with the needed water for a long processing time. You do not want it to boil dry during processing. Use the racks in between levels of jars.
Place the lid onto your canner and then bring it to a boil. You want the steam to vent out of the stem for about 10 minutes. Then place your weight on the canner and set to 15lb (or the recomended pressure for your elevation). Once the canner gets to the correct pressure then time for 75 minutes for pints and 90 minutes for qts.
Once the time is up then slide your canner off the burner to a cool spot. Do not try to rapidly reduce the pressure you can have jar breakage and seal failure. After it is cooled sufficiently to have no pressure left remove the lid carefully (the steam can burn you) Then using a jar lifter remove the jars and place them on a clean dry towel. The jars are very hot at this point and may still be boiling inside the jar. If you are using Tattler lids then now is the time to tighten the rings down. Once again use oven mits as the jars are very hot.
Leave the jars undisturbed until they are fully cooled.
After they have cooled then place a piece of tape on the lid and mark at least the date also the contents if you so desire. Chicken prepared like this is great for many dishes but our favorite is chicken salad for sandwiches.
Chicken Salad
1 jar canned chicken
6 hard boiled eggs
Mayo
Relish
salt/pepper to taste
Chcopped green onions
chopped celery if desired
Place into a bowl the drained chicken broken up, the cut up hard boiled eggs, the chopped onions and celery. Then add relish to taste and Mayo to desired consistency, salt and pepper to taste. Put whatever amount you want on bread or crackers and enjoy. It is beautiful served on a lettuce leaf.
http://modernsurvivalblog.com/survival-kitchen/how-to-can-chicken-breast/
Can anyone help me with healthy dinner ideas?
Paislee's
Me and my boyfriend both need to shed a good amount of Weight, we also want to keep our family healthy. He goes to school three night a week an hour away so I need healthy meal Ideas that he could eat in the car. I also need quick dinner time and lunch meals. My daughter isn't old enough to eat solids yet but we do have his children every weekend so kid friendly recipes are also highly appreciated. Unfortunately me and his oldest are very picky eaters so the wider the meal options the better. I would also appreciate links too.
Thank you!
Answer
I'd check out Allrecipes.com and tasteofhome.com. Fish, chicken, whole grain pasta, and veggies should be the majority of your meals. This rosemary chicken recipe is great on its own and great as leftovers for lunch as a sandwich or wrap. The chicken alfredo can be made with Healthy Request soup and it's a good choice for picky eaters.
Marinated Rosemary Chicken
From Taste of Home
INGREDIENTS
1/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons olive oil
4 garlic cloves, minced
4 tablespoons minced fresh rosemary or 4 teaspoons dried rosemary, crushed
1 broiler/fryer chicken (3 pounds), cut up and skin removed (sub all chicken breasts)
SERVINGS 6
DIRECTIONS
In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade from chicken.
Place chicken in an ungreased 13-in. x 9-in. x 2-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once.
Immediately grill chicken, covered, over indirect medium heat for 5 minutes. Turn; grill 8-10 minutes longer or until juices run clear, basting occasionally with reserved marinade.
Can also bake in a 350 oven for 20-25 mins.
- - - - - - -
Chicken & Broccoli Alfredo
From: Campbell's Kitchen
Prep/Cook Time: 20 minutes
Serves: 4
Ingredients:
1/2 pkg. linguine (8 oz.)
1 cup fresh OR frozen broccoli flowerets - double
2 tbsp. butter
1 lb. skinless, boneless chicken breasts, cut into cubes
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk - sub fat free half & half
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper
Directions:
COOK linguine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.
HEAT butter in skillet. Cook chicken until browned, stirring often.
ADD soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.
Happy cooking!
I'd check out Allrecipes.com and tasteofhome.com. Fish, chicken, whole grain pasta, and veggies should be the majority of your meals. This rosemary chicken recipe is great on its own and great as leftovers for lunch as a sandwich or wrap. The chicken alfredo can be made with Healthy Request soup and it's a good choice for picky eaters.
Marinated Rosemary Chicken
From Taste of Home
INGREDIENTS
1/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons olive oil
4 garlic cloves, minced
4 tablespoons minced fresh rosemary or 4 teaspoons dried rosemary, crushed
1 broiler/fryer chicken (3 pounds), cut up and skin removed (sub all chicken breasts)
SERVINGS 6
DIRECTIONS
In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade from chicken.
Place chicken in an ungreased 13-in. x 9-in. x 2-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once.
Immediately grill chicken, covered, over indirect medium heat for 5 minutes. Turn; grill 8-10 minutes longer or until juices run clear, basting occasionally with reserved marinade.
Can also bake in a 350 oven for 20-25 mins.
- - - - - - -
Chicken & Broccoli Alfredo
From: Campbell's Kitchen
Prep/Cook Time: 20 minutes
Serves: 4
Ingredients:
1/2 pkg. linguine (8 oz.)
1 cup fresh OR frozen broccoli flowerets - double
2 tbsp. butter
1 lb. skinless, boneless chicken breasts, cut into cubes
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk - sub fat free half & half
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper
Directions:
COOK linguine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.
HEAT butter in skillet. Cook chicken until browned, stirring often.
ADD soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.
Happy cooking!
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