Recipezaar: Poultry,OAMC/Freezer/Make Ahead recipes

Ultimate Samosas (Chicken and Spinach) - Tyler Florence

Mon, 09 Feb 2009 15:58:51 -0500

Tyler Florence's recipe for chicken and spinach samosas. From "Tyler's Ultimate," episode "Ultimate Indian Dinner." Madras is definitely the preferred style of curry powder, and you need pure ground chili pepper, not chili powder (which is usually blended with oregano, garlic, onion and salt). -- posted by DrGaellon

Mary's Chicken Wild Rice Soup

Tue, 10 Feb 2009 13:41:35 -0500

If you like wild rice soup you will like this one. Yum! You can also add extra items to this soup to suit your taste. Example mushrooms, carrot, celery....you can also sub turkey for the chicken. This can also be made ahead of time and warmed in the crockpot or reheated in the microwave. -- posted by MOM of 3 under 3 Chef #369452

Debbie's Chicken Parmesan

Tue, 17 Feb 2009 08:49:50 -0500

This recipe is for OAMC; you can reduce the amount very easily. I tried to measure the best I could as well as give prep and cook times. The oil should be about 2 inches deep in whatever pan you use to fry the cutlets in. If I have leftover coating mix I use it to make homemade onion rings. It is best to set up an assembly line when making this and get all the cutlets breaded before starting to fry because the frying process does not take long. Depending on how fast your oil gets dirty you might have to change it before all the cutlets are cooked. -- posted by Mainely Debbie

Chicken Cacciatore

Sun, 22 Feb 2009 16:06:03 -0500

Hunter's style. This comes from Eleanora Scarpetta who was seen on the Martha Stewart show many, many years ago. My husband absolutely loves it! The original recipe calls for white wine and a hot pepper, which I omitted, and gaeta olives, for which I substituted green olives due to my husbands tastes, as well as oyster mushrooms, for which I used regular white mushrooms due to convenience and expense. It also called for fresh basil which I did not have so I just used dried. I am sure the ingredients I omitted would make for a more authentic dish. Any combination of chicken may be used, I prefer boneless because I am spoiled. :) This could also be done in a crock pot after the browning steps. -- posted by Chef Corn

Moroccan-Style Chicken With Lentils

Mon, 23 Feb 2009 13:36:27 -0500

This rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous. Can be frozen for up to one month. -- posted by English_Rose

Sausage Egg & Cheese Breakfast Casserole

Sat, 28 Feb 2009 02:26:51 -0500

Prep it the night before, then bake it in the morning. Great for holidays, company, brunch, taking to church meals, etc. -- posted by AmerAussie

Turkey Sausage Wild Rice Stuffing

Sun, 01 Mar 2009 18:17:19 -0500

Another stuffing recipe, but a little different. I like to use the turkey sausages for this because they already have some seasoning in them. The apple and pecans really raise the flavor level of the dish. -- posted by Jess4Freedom

Homemade Taco Seasoning Mix

Sun, 01 Mar 2009 18:34:14 -0500

¼ cup seasoning and ¾ cup of water per pound of meat. As long as its stored in a cool, dry place it keeps forever. possible add-ins: dried jalapeños ancho chilli powder chipotle ( I always add chipotle) dried onions theyll rehydrate during cooking. This recipe will make enough for about 4 lbs of meat. This is pretty spicy stuff, if you dont like a lot heat remove some of the peppers. -- posted by Jemshui

Italian Chicken & Butternut Pie

Mon, 02 Mar 2009 17:52:55 -0500

Taste the Mediterranean in this warming, no pastry pie. -- posted by English_Rose

Marinated Roast Chicken

Tue, 03 Mar 2009 01:11:06 -0500

This is from the Blood Type Diet website. I don't particularly agree with the premise of the diet, but there are some good recipes on the website. Marinating time not included in prep or cooking times. This would be a good recipe for OAMC. -- posted by LARavenscroft

South of the Border Chicken Rolls

Sun, 08 Mar 2009 01:29:53 -0500

This came from a book called Cook Now, Serve Later (with some alterations). You can refrigerate the rolls after you've rolled them up, overnight then cook them the next day. My husband made this after I made him make dinner and it was really good! You can put salsa on it if you want, but I preferred mine plain. -- posted by Mrs. Delishis

Mexican Lasagne

Sun, 08 Mar 2009 01:41:02 -0500

This is from an old issue of recipes + mag. I love the fact that this has a high vegie content and can't wait to test this out on little miss DD. -- posted by **Mandy**

Kirby's Excellent White Chili

Tue, 10 Mar 2009 01:27:38 -0400

Our boss made this chili and brought it in for a staff meeting. Everyone loved it. It's a great alternative to a red chili. -- posted by TiaZia

Chicken Chili

Thu, 12 Mar 2009 14:32:18 -0400

So simple, but so tasty this one-pot chicken and bean chili is packed with cilantro and flavoured with lime. To freeze: Put in a freezerproof container, cool and freeze for up to three months. Thaw overnight at cool room temperature. Preheat the oven to 350F. Bring the chili to the boil on the hob, then cover and reheat in the oven for 20min or until piping hot. This is great served in warm tortillas, with some grated mature Cheddar, guacamole, green chilis and soured cream. Put it all on the table and let everyone help themselves. Freeze a packet of tortillas alongside the chili, so you'll have them to hand, too. -- posted by English_Rose

Chicken With Prosciutto Di Parma (Pollo E Prosciutto Di Parma)

Mon, 16 Mar 2009 20:01:24 -0400

This recipe is from Giuliano Bugialli's Classic Techniques of Italian Cooking. I made it this past weekend with 20 drumsticks, 20 slices of Prosciutto di Parma and doubled all other ingredients. It was the most tasty dish at the party and everyone loved it! The chicken was incredibly flavorful and juicy and the prep is quite simple as well. I put everything together the day before and just roast it in the oven before the party. -- posted by Grace Lynn

Super Moist and Tender Chicken Fingers

Thu, 19 Mar 2009 16:03:20 -0400

These chicken fingers may not be the healthiest, but are super easy to make and turn out tender, moist and delicious! I watch 3 toddlers under 2 1/2 (including my own!) and they all devour these chicken fingers with glee. They are great served plain, cut up over salads, and in Chicken Parmesan. Also delicious reheated in the oven. -- posted by Chef #631739

Homemade Chicken Stock (Harry Caray's)

Sat, 21 Mar 2009 02:26:41 -0400

from Harry Caray's Restaurant Cookbook, the official home plate of the Chicago cubs. Also used for Chicken Vesuvio. -- posted by Pneuma

Chicken or Turkey Pot Pies

Thu, 26 Mar 2009 14:44:15 -0400

I found this recipe in he Spring 2009 edition of Cooking for 2. I made a couple of changes and really loved that the recipe makes 4 pot pies--2 for now and 2 for later. Very easy and economical. -- posted by PaulaG

16 Quart Chicken Corn Soup

Mon, 06 Apr 2009 00:28:35 -0400

My mom bought what she thought at the time was the biggest stockpot ever in 1998, and this is the first thing she made in it. I've always loved it and I make it when I can in my own 16 quart pot! It freezes really well, so don't be afraid to make it all. Cook the chicken a day ahead so you can refrigerate the broth to skim the fat off easier. Thanks Mom!! -- posted by Chef Skie

Make-Ahead Mexican Chicken (Oamc)

Wed, 08 Apr 2009 01:43:31 -0400

This recipe is from a Pampered Chef party photocopy. I have always read and heard that it is not best practice to cook chicken in the juice that it marinates in, but I did for this recipe, and I'm still alive. It is not ABSOLUTELY necessary to freeze the chicken after combining all the ingredients in the bag - in fact, for my experience, I just took out frozen chicken breasts and defrosted the chicken in the sauce (in the fridge) and made it the very next night. The freezing part is just an option for busy people to have a convenient ready-made meal waiting in the freezer. I served this with cornbread and steamed veggies, but fiesta-style rice might be nice as well. -- posted by Greeny4444

White Chili

Wed, 08 Apr 2009 14:28:53 -0400

A light white bean chili with a hint of lime. From Betty Crocker's Bridal Edition Cookbook. Very yummy and light. -- posted by Chef #1228237

Teriyaki Turkey Burgers With Grilled Pineapple Slices

Fri, 10 Apr 2009 13:52:10 -0400

Healthful and Satisfying. These moist turkey burgers are sure to please your guests, great on a barbeque or in a pan. No condiments required! I developed this recipe because I was curious about whether I could make a turkey burger without using eggs or bread crumbs as filler. If you are planning to grill these on a barbeque, it helps to make the patties early and freeze them first. This will allow it to hold shape long enough for the turkey to release the small amount of fat that will hold it together. -- posted by Mike Schafer

Chicken With White Wine Lemon Pepper Marinade

Sun, 12 Apr 2009 01:09:40 -0400

This is a recipe that I had modified to suite our needs. Perfect for OMAC. Instructions on a quick thaw -- posted by Abby Girl

Treasure Bags

Sat, 18 Apr 2009 16:57:07 -0400

These are a delicious lunchtime treat for both kids and adults! The treasure comes when you bite in, and find the melted gooey cheese centre! My son is just learning how to cook, and this is a simple recipe he is able to make pretty much on his own! You can use beef or pork if you prefer. you can make these ahead if you like..just cover them with cling wrap, pop them in the fridge, then cook them as you need them. Serve them with sweet chilli, plum, or tomato sauce. From the January 2009 issue of "recipes +" magazine. -- posted by Sara 76

Peppery Grilled Chicken

Mon, 20 Apr 2009 00:47:11 -0400

I love trying different marinades and this is one that I always seem to come back to. Perfect for OMAC -- posted by Abby Girl

Chicken With Balsamic Vinegar

Mon, 20 Apr 2009 12:03:26 -0400

I got this recipe from my neice. This would be perfect for OMAC -- posted by Abby Girl

Goat's Cheese & Thyme Stuffed Chicken

Tue, 21 Apr 2009 10:19:45 -0400

A French inspired dish I found in a back issue of BBC Good Food Magazine. The recipe says it can be frozen in the uncooked stage. -- posted by Sarah_Jayne

The Ultimate Sloppy Joes

Tue, 21 Apr 2009 10:24:25 -0400

Tyler Florence's recipe for The Ultimate Sloppy Joes -- posted by clw721

Abby's Citrus Garlic Marinade

Fri, 24 Apr 2009 16:55:47 -0400

I got creative one day and came up a marinade with all my favorite ingredients in it. This would be ideal for chicken or seafood. -- posted by Abby Girl

Chicken Chowder With Chipotles

Tue, 28 Apr 2009 01:02:42 -0400

This spicy hearty stew is great with fresh french bread. The spiciness in this recipe can be altered by either cutting the chiptole's up or leaving them whole. Prep time includes cooking the pureed vegetable broth. -- posted by Tiny_Toodles

Creamy Chicken Enchiladas

Fri, 08 May 2009 02:04:15 -0400

I got this from a friend a long time ago, and I love it. It's easy to put together, and freezes great for later. Hope you like it too! -- posted by CharlieGal

Brown Cajun Jambalaya

Tue, 12 May 2009 01:18:55 -0400

Whenever I refer to this jambalaya, I call it brown as opposed to the red Creole jambalaya. Prepare all the ingredients the night before, ready to throw it together. Once cooked it can be frozen for future use. -- posted by gailanng

Confit of Duck Breast and Sausage Cassoulet

Tue, 19 May 2009 16:23:18 -0400

This is a slow cooker recipe. The beans in it can cooked up to 2 days in advance. It may be cooked for 6 1/2 to 7 1/2 hours on low or 5 1/2 to 6 1/2 on high. It takes quite a bit of preparation, so it's served for special occasions. From Sunset magazine, slightly modified. Posted for ZWT 5. -- posted by Mami Janine

Stuffed Shells With Ground Turkey and Ricotta Cheese

Wed, 20 May 2009 14:37:24 -0400

Left over ricotta cheese led me to making this recipe. Instead of the basic marinara sauce I made a bechamel sauce. Now if you are looking for a low fat recipe - this is not it. This is rich and creamy and delicious! -- posted by Golden Sunflower

Caribbean Spice Islands Marinated Chicken by Clean Eating

Fri, 22 May 2009 01:59:48 -0400

Entered for safe-keeping for ZWT5. From Clean Eating, May/June 2009 issue. This is a more complex mixture of Caribbean spices and ingredients than "knock-your-socks-off" hot peppers and "suicide-spicy" jerk chicken. The preparation is geared toward advance preparation and freezing of the marinade and marinated chicken (for 3-4 months), but I did not include freezing/thawing time in preparation time. For tropical fruit, use any combination of tropical fruit: pineapple, mango or papaya were suggested by Clean Eating. -- posted by KateL

Hearty Meat Pasta Sauce

Fri, 22 May 2009 12:22:09 -0400

a few modifications on my Mom's pasta sauce, this is hearty good tomato sauce -- posted by Drew A

Fajita Marinade

Mon, 25 May 2009 22:33:26 -0400

I got this recipe from a friend of mine from Texas 20 years ago and it has become one of my family's favorites. You can use the marinade to flavor peppers, onions and/or mushrooms and cook them to go along with your fajitas. The leftover chicken fajitas are great the next day mixed in a green salad. Extra marinade can be stored in the refrigerator or freezer for later use. -- posted by irishred5

Low Carb Spinach Lasagna

Thu, 28 May 2009 18:07:41 -0400

This is a very easy, inexpensive, Low carb spinach lasagna. -- posted by Chef #535264

Chili N' Chicken Macaroni OAMC Freezer

Wed, 10 Jun 2009 02:29:28 -0400

This is a great recipe to make ahead and store in Ziploc freezer bags! My whole family loves this. You can easily change it up to suit your tastes-- different veggies, different meat, change up the spices....good every way! The following recipe will make you a big 3 meal batch. Freeze all 3, or eat one portion tonight! -- posted by chrisnkelley

Creamy Poblano Chicken With Cornbread Waffles

Sun, 14 Jun 2009 21:49:11 -0400

I had this at a dinner party, and it is sooooo delicious! Creamy chicken with just a bit of heat, served atop crunchy cornbread waffles. Comfort Food! If your chicken breasts are on the large side, 6 will work nicely. This can be made ahead, simply reheat the chicken mixture and warm the waffles! -- posted by Kizzikate

Hoisin-Chicken Buns

Mon, 15 Jun 2009 19:07:29 -0400

Cooking Cute. Bento and/or OAMC. -- posted by dicentra

Authentic Cajun Chicken and Sausage Gumbo

Wed, 17 Jun 2009 15:36:39 -0400

Some people think that New Orleans cuisine is Cajun cuisine. It isn't. It's Creole cuisine, where most sauces and gravies are prepared with tomato. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Just be sure that you like spicy, because most of it is highly seasoned. My mother taught me how to make Gumbo. I usually make enough to freeze in portions so that I'll always have some on hand. Potato salad is traditionally served as a side dish.....oh, and of course, some good, crusty, garlic french bread to sop up the juice. :) -- posted by Irishcolleen

Lemon Glazed Chicken Breasts

Thu, 18 Jun 2009 14:09:11 -0400

Just double or triple to make more servings or meals. Source: Don't Panic - Dinner's in the Freezer -- posted by Brookelynne26

Sesame Chicken Strips

Thu, 18 Jun 2009 14:09:55 -0400

Source: Don't Panic - Dinner's in the Freezer -- posted by Brookelynne26

Coconut Chicken Curry

Thu, 18 Jun 2009 14:12:36 -0400

If you want fast & easy that tastes like take out, try this! It's my version of curry, fool-proof, never-fail, always delicious. Serve with rice and naan or pappadums. -- posted by Carol in Oz

Buttermilk Herb Chicken Breasts

Thu, 18 Jun 2009 14:12:50 -0400

Source : Don't Panic - Dinner's in the Freezer. -- posted by Brookelynne26

Spicy Turkey Jerky

Sat, 20 Jun 2009 02:04:04 -0400

This is adapted from a recipe I got from my food preservation yahoo group. -- posted by dicentra

Avoyelles Parish Chicken and Sausage Gumbo

Tue, 23 Jun 2009 01:24:11 -0400

You couldn't get any more authentic. This was taught to me by my Cajun maternal grandmother who was taught by her maternal grandmother. I've never run across a gumbo recipe with "parsley meatballs". These are optional. I asked my mom about this and she said that this was probably used to "extend" the gumbo because there were usually so many mouths to feed. It's a great addition and worthy of the effort. An observation: never have I eaten Gumbo until recently that has been deboned and this was always at restaurants. Oh, using a baking hen results in a more velvety texture and I have to honestly say that I've never used a fryer. One last thing...it's freezable. -- posted by gailanng

Turkey Noodle-Poppy Seed Casserole

Thu, 02 Jul 2009 02:35:57 -0400

After Thanksgiving I give an extra thanks for a recipe to use up that leftover turkey. Can be prepared and refrigerated night before, let stand 30 minutes before baking. Can sub chicken. See note below for freezing. -- posted by gailanng

Asian Turkey Burgers With Sesame Mayo

Sat, 04 Jul 2009 14:26:27 -0400

Hoisin sauce gives these burgers a juicy texture, while ginger and garlic provide a burst of flavor and water chestnuts deliver an appealing crunch. Serve them over toasted whole-wheat buns with a side of tender greens. We used this tangy mayonnaise to enliven the burger even more or for a chicken sandwich or a dip for a platter of wonderful roasted vegetables or perhaps use it as a dressing for sliced napa cabbage with scallions.:) I had some Apricot Mustard left over from another dish and the combination was great - I served it on the side. EatingWell newsletter, Summer/03. Nutrition Profile: Low Cal - Low Carb - Low Sodium - Low Cholesterol - Low Sat Fat - Heart Healthy - Diabetes Appropriate - Healthy Weight.:) -- posted by Manami

Saffron-Scented Chicken Pilaf (Pilau)

Mon, 06 Jul 2009 12:17:48 -0400

Fragrant golden pistachio-studded rice with moist and tender chunks of chicken infused with lemony yogurt and musky spices. This is a fabulous one-dish meal! My recipe is a much adapted one, from a Nigella Lawson recipe taken from one of her cookbooks. -- posted by BecR

Wild Rice Chicken Casserole

Tue, 07 Jul 2009 02:54:20 -0400

Not gourmet by any stretch of the imagination, but still surprisingly good especially for a rushed weekday night. -- posted by gailanng

'rough Cut' Slow Cooker No-Beef Chili

Mon, 13 Jul 2009 18:01:51 -0400

This is a simple, hearty comfort recipe that was based on whatever I had in the pantry last night. It's called 'rough cut' because it is meant to be just a "rustic", simple, easy, hearty, filling dish. There is to be No tedious MINCING!! :-) Just put the ingredients in the cooker. ;-) It's really easy! Just put the ingredients into the cooker in the order listed, ending with the chicken. You don't want to taste it after adding raw meat to it so adjust your seasoning as nearly as you can before the chicken goes in. You can adjust the flavors further after it's finished. Ours came out with a LOT of juice so, if you don't like it that way, consider draining the tomatoes, cutting the stock and using bouillon cubes instead. Or cook as directed and removing excess juices to reach the consistency you prefer. I ladled off about 4 cups of the liquid after all the seasonings married in the cooking process. I served it over rice. I thought about adding ground cayenne or red pepper flakes after cooking for a little added heat. Or just having them in ramekins on the table for those who'd like it. Consider substituting 2 LBS of ground turkey or chicken for the thighs. I'm going to try duck or venison this winter. Bon, Bon Apetit! -- posted by MW Savant

King Ranch Chicken (Cotton Country Collection Cookbook)

Tue, 14 Jul 2009 01:41:42 -0400

The cookbook is the publication of the Junior Charity League of Monroe, Louisiana. This is great for OAMC--you can even OAMC it in stages...broth, chicken, vegetables. In my family it is the go-to funeral covered dish, the dish we bring when a relative of a family friend dies. I alter it a bit from the recipe, and to me (even though it may not be the "authentic" or "original" King Ranch Chicken) it is the ONLY King Ranch Chicken! There are some on here that are close to the recipe, but there always seems to be a difference in the layering/mixing of ingredients. The cookbook lists it as "A Mexican party must!" Below is the text of the recipe (with my few variations in parentheses or in notes). Preparation time includes the making of the stock, etc. -- posted by JanieTeachGal

Peanut Butter Chicken

Tue, 14 Jul 2009 10:54:24 -0400

I don't recall where I got this but it's a family favorite that we make often! We generally use a mix of white and dark meat so use your preference. All ingredients can be adjusted to taste. Fish oil can be omitted but it really adds to the flavor! I highly recommend adding the peanut butter a little at a time and tasting the sauce with each addition as some may like more or less peanut butter flavor. Rotel is a great substitution for the diced tomatoes if your family likes it. I've quadrupled the recipe with great results for large gatherings and you can easily scale back the chicken and add more onions and mushrooms to make this even more budget friendly. Leftovers freeze well and reheat easily in the microwave. This also works well in the crockpot by throwing in everything except the peanut butter (and rice or noodles) and cooking till the chicken is done. Mix in the peanut butter just before serving (it may work fine going in with everything else but I haven't tried it for fear of a burnt peanut flavor). -- posted by persi

Tater Tot Hotdish

Thu, 16 Jul 2009 15:41:31 -0400

This is the Tater Tot Hotdish that I grew up with modified to be a bit more healthy. Still a family favorite. -- posted by Angela0322

Low Fat Chicken Enchiladas - OAMC

Sun, 19 Jul 2009 12:59:06 -0400

A lighter version of the Chicken Enchiladas - haven't tried it with the alternatives, but I will this week. -- posted by Chef #1327323

Potato-Topped Chicken Casserole

Fri, 24 Jul 2009 13:41:22 -0400

I found this in my June 2009 issue of TOH's Simple and Delicious. I am posting until I try it - recipe says it is a great freezer meal - can be frozen up to 3 months (and is $1.75 a serving according to them). :) I'll give it a whirl! **serving size is 2 casseroles, 6 servings each approx. -- posted by Mommy Diva

Peanut Chicken

Wed, 26 Aug 2009 10:36:45 -0400

I came up with this after reading a dozen different chicken satay recipes and finding that I didn't have all the ingredients to make any of them. Not authentic thai, but thai-ish. It's not spicy at all to keep it toddler friendly. To make it more friendly to my gestational diabetes, I substitute an equal amount of splenda for the sugar, but left the honey in. I have frozen this dish successfully, defrost in fridge and heat in microwave. Serve over rice. -- posted by ~Jena~

Katelyn's Southwest Breakfast Skillet

Thu, 27 Aug 2009 02:31:06 -0400

This is my Gluten Free, Wheat Free, Egg Free Breakfast skillet. Substitute cheddar for goats cheese/soy cheese for a Lactose free recipe. I make a skillet every Sunday night to feed me breakfast for the week. -- posted by CalgaryHealthyCook

Chicken Enchiladas

Mon, 31 Aug 2009 02:22:45 -0400

Great for kids. Quick and easy, freezable meal. You can substitute precooked chicken. You can use white, dark, or mixed meat on the chicken. Season it however you like, I prefer just salt, pepper and oregano. When added with Spanish rice and refried beans you have a wonderful Mexican dinner. -- posted by iblevenmermaids

Southwestern Chicken Soup

Mon, 31 Aug 2009 02:29:08 -0400

With Fall & Winter around the corner this soup will become a great staple in your home. You can even double the recipe and freeze for future meals. The spices really liven up this filling soup. Recipe By: Anne S TOH -- posted by daisygrl64

Easy Chicken Satay Skewers

Fri, 04 Sep 2009 10:55:30 -0400

The chicken can be grilled the day before and the remaining sauce refrigerated. Reheat chicken on skewers in warm oven, then garnish. You can do this on an indoor grill, an outdoor grill or under the broiler. -- posted by lazy gourmet

Mexican-Style Chicken Soup

Sun, 06 Sep 2009 10:09:06 -0400

Taken from the September 2009 issue of Chatelaine. Feeds a large or very hungry family -- posted by Sam #3

Turkey Burgers

Mon, 14 Sep 2009 15:23:31 -0400

These are prepared with reduced-fat sour cream & mango chutney also some other goodies, like Dijon mustard which will give them additional moisture and flavor. They are truly delicious! Serve in some Romaine lettuce instead of bread - a little messy but . . . .good! ;) Martha Stewart web site, first published in 2006. -- posted by Manami

Michele's Chicken Tortilla Soup

Mon, 14 Sep 2009 17:11:18 -0400

I used to go to a local Mexican restaurant all the time for this soup. I finally decided I needed to learn to make it because eating out was costing me way too much ;) I looked through several recipes for the soup, combined some, and then tweaked until I came up with a recipe that was close to that of my favorite Mexican place. This is quick and easy and I usually get rave reviews when I make this for a crowd. I hope you enjoy it! :) PS. This soup has a mild heat. If you like it spicier, add a can of chopped chilies or a diced jalepeno. I've also substituted the Rotel tomatoes with a really good chunky salsa when I couldn't find them. And I like to garnish with a lime wedge. -- posted by Michele105

Chicken Stew

Mon, 21 Sep 2009 00:57:15 -0400

This is a very hearty stew. I got this recipe about 30 years ago from "Family Circle". My son was 5 or 6 and would not eat many vegetables but liked this, so it was a keeper. He never noticed the okra in it. You can also substitue or add what you like to it easily. This makes a huge pot, so be ready to share or freeze some! I cook it on top of the stove in a dutch oven. I serve it with corn muffins and it is a meal. I hope other's enjoy it. Note: If using left over turkey, use chicken broth instead of water. -- posted by Chef #1388586

Panera Bread Cafe's Sierra Turkey Sandwich

Mon, 21 Sep 2009 12:43:35 -0400

This is a copy recipe found from another site. It makes a ton and would be great for game day. -- posted by aronsinvest

Monster Party Meat Balls

Thu, 01 Oct 2009 01:15:43 -0400

Acrabby1's best meat balls...I made these for some friends, they went over so well I put the recipe up for everyone to enjoy. -- posted by Chef Acrabby1

Turkey Turnovers

Tue, 06 Oct 2009 11:03:19 -0400

By The Canadian Living Test Kitchen "These puff-pastry turnovers look so professional, guests will think that you went out and bought them. If you have a few leftover cooked green peas, add 1/3 cup (75 mL) to the filling. Serve with a tossed salad or a spinach-and-orange salad dressed with a tangy vinaigrette to balance the turnovers' fruity sweetness" -- posted by Lambkyns

Southern Cornbread Dressing (Stuffing)

Tue, 06 Oct 2009 11:05:39 -0400

This dish is most famous as a thanksgiving side, but I crave it year round and my whole family loves it. this one is seasoned just right -- posted by GingerlyJ

Creole Chicken Spaghetti

Fri, 16 Oct 2009 17:34:42 -0400

I grew up eating this dish at Church suppers and potlucks. it tastes great and is a bit different -- posted by GingerlyJ

Chicken Parmesan

Tue, 20 Oct 2009 17:33:55 -0400

I take 3 pounds of chicken breast and slice into strips to make this version go father. Using more crumbs to coat stretching the meal to serve a touch more. Instead of 5 breasts I have 30-35 strips. Serve on crispy Italian roll or over pasta. Freezes well. -- posted by ~Rita~

Chicken Parmesan Bite-Bake

Sun, 25 Oct 2009 21:20:28 -0400

Okay it sounds silly, right? I find it hard to fry the chicken breasts because they're different thicknesses from one end to the other. I just cut them into bite sized cubes and continue on with the recipe. My mom likes it with pasta under it, but I really just like it with a nice salad and some cheesey bread. Add as much or as little as you like; this is just a basic, tasty recipe. Enjoy. :o) -- posted by NicolinaSurel

Slow Cooker Orange Chicken

Mon, 26 Oct 2009 13:03:04 -0400

I got this recipe from kraft a couple of years ago but we still use it often -- posted by GingerlyJ

Chicken and White Wine Casserole (Oamc)

Wed, 28 Oct 2009 17:20:58 -0400

A winner taste-wise and it'll cu down on the washing up too! Can be frozen for up to three months. -- posted by English_Rose

Chicken-Mushroom Crepe Filling

Sun, 01 Nov 2009 09:28:19 -0500

This recipe is from an old weight watchers cook book and though it has been a few years since I last made I will be doing tomorrow night as it is an easy tea and it can also be frozen to be used later. The original recipe uses 360 grams of cooked chicken but I usually use a small cooked chook bought from the deli. I have also upped the original recipe to feed 6, so I have 2 serves for freezing. I like recipe #35049 for the crepes but would omit the sugar for this recipe. -- posted by I'mPat

Chicken With Peas in Packages

Mon, 23 Nov 2009 18:26:04 -0500

A variation of a Mark Bittman recipe. -- posted by WiGal

Creamy Chicken and Kabocha Squash Shells

Tue, 24 Nov 2009 16:57:12 -0500

Don't be deceived by the lack of added seasonings. It is full of flavor! Adding the squash makes the whole thing rich and smooth, with a color and consistency similar to Kraft Mac'N'Cheese! Delicious! Even my daughters loved it! (3 yrs & 7 mos) I just took the chicken out for my baby girl, mashed it up, and she couldn't have enough! This recipe makes a whole stock-pot full, and it's super easy to make, so it's a great one to make and freeze the leftovers. I was going to, but it we scarfed it all up in 2 days! -- posted by Chef #1459874

Campbells Chicken Enchiladas

Tue, 01 Dec 2009 18:04:07 -0500

I found this recipe online but added some of my own ingredients. i thinks its VERY delicious . me and my fiance loved it. -- posted by Chef #1467834

Dynasty Chow Funn Noodles

Wed, 09 Dec 2009 17:27:13 -0500

Got this recipe off the back of a package of Dynasty Chow Funn Noodles pack and tweaked it according to what I had in stock (the original recipe called for pork, but I used chicken breast instead). It came out well and was a quick change of pace for a weekday family dinner. I purchased the noodles from Hows supermarket - but it can probably be found at most generic American supermarket chains. -- posted by Fluffkins

Deluxe Cornbread Dressing Casserole (Big Batch)

Sat, 19 Dec 2009 08:05:12 -0500

An old family recipe that's been tweaked little by little over the last 100 years. This makes 2 large pans about 1/2-3/4 filled. To relieve holiday stress make the pre-cooked dressing the week before Thanksgiving and freeze. Use one pan for Thanksgiving and one for Christmas. Begin defrosting 2 days before in the refrigerator. I split the prep process between 2 days. On the first day make the cornbread, boil the fryer, pick the meat and save the broth. The second day assemble and freeze. For OAMC split dressing into even smaller portions; may need to reduce bake time. My picture is of a smaller baked portion. -- posted by gailanng

Leftover Turkey and Leek Pot Pie With Instant Gravy

Fri, 08 Jan 2010 06:03:53 -0500

This is MY much adapted version of Jamie Oliver's Turkey and Sweet Leek Pie! I made this with left over Christmas turkey this year, and it was so delicious and went down a bomb with my family and friends! A new Jamie Oliver recipe that he showed on his Family Christmas show this year and one that is so clever, as this pie makes its own gravy! I have left out adding the chestnuts and sage to the pastry as he suggests, I will try it sometime in the future though, as it sounds a brilliant idea; I have added this option at the end of the recipe however, for those who want to try it that way. Serve this with mashed potatoes and the extra gravy in a gravy boat on the side. Here is what Jamie says about this pie: "This is dead simple, completely versatile and absolutely gorgeous. Its not a pretty-boy pie; its a proper, old-school pie that everyone will be over the moon to see on the table. Im putting leftover white turkey meat to good use here, but you could also mix brown meat in there too." I agree, all of my family and friends were over the moon to see this on the post Christmas table, I bet it tastes great with chicken and ham too. NB: he original recipe makes enough for 6 to 8 people, mine is perfect for 4 very hungry people! -- posted by French Tart

Orange Chicken

Fri, 08 Jan 2010 15:49:20 -0500

From the SHARE Colorado website. Untried; am reducing this from FEEDS 100 to a more manageable four. -- posted by Chef #615581

Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole

Mon, 11 Jan 2010 08:54:15 -0500

This recipe was made from leftovers and has been requested again ALREADY by Malcolm, my husband! Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce..........sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to calm it down a bit, but please DO use hot salsa if you like a little spice in your life! I topped this with a dollop of sour cream and dressed it with chopped jalapeno peppers, parsley and a little chopped coriander (cilantro) for a perfect cold weather lunch. I devised this recipe especially for the Two for One Leftovers event in the Cooking Photo's Forum. Please adjust the chilli powder to your own requirements. I like spicy food but Malcolm does not, so I topped mine with loads of chopped jalapeno peppers and a sprinkling of chipotle chilli powder!! NB: I used Spanish chorizo sausage, which is cured; if you are using fresh chorizo sausage, it needs to be browned beforehand.(I made this original recipe with leftovers from KissKiss's Recipe #368069. However, ANY cooked chicken will do for this!) -- posted by French Tart

Broccoli and Lemon Pepper Chicken Alfredo With Bow Tie Pasta

Fri, 15 Jan 2010 17:38:05 -0500

The most delicious chicken-broccoli-alfredo twist I've had. Great for potlucks, or for leftovers! -- posted by Velvet Elevator

Sesame Turkey Cutlets

Mon, 18 Jan 2010 00:43:21 -0500

I got this recipe from a friend who said she got it from a "Saving Dinner" cookbook by the Dinner Diva, Leanne Ely. I love the Dinner Diva's recipes because they are rather simple, but very tasty. She also has recipes out there that can be put together and frozen for later consumption. 250 calories; 15g fat; 26g protein; 3g carbohydrate; 1g dietary fiber; 60mg cholesterol; 226mg sodium. Exchanges: 0 grain (starch); 3 1/2 lean meat; 0 vegetable; 3 fat. Serving suggestions: sauteed snow peas and mushrooms in a little oil and garlic and wild rice pilaf. -- posted by Mrs. Hughes

Shawarma Spiced Shepherds Cottage Pie

Mon, 18 Jan 2010 01:46:44 -0500

I got this recipe from a local hole in the wall Lebanese restaurant and tweaked it a bit. Best of both the sweet and savory worlds. As a time saver I keep a jar of this spice blend (Shawarma spice blend) on hand and just measure out 2 1/2 tsp of the combined mixture in order to make this recipe. For the frozen vegetables I use a combo of corn, peas, green beans and carrots. -- posted by Banriona Aeval

Turkey Tortilla Casserole

Mon, 18 Jan 2010 20:06:19 -0500

This is a recipe adapted from Sparkpeople.com, a nutritional site. I made it today, and thought it was excellent considering the calories involved! -- posted by Nimita Patel

Texas Two-Step Chicken

Thu, 21 Jan 2010 13:48:52 -0500

Place 4 boneless chicken breast halves in a 2 1/2 quart shallow baking dish. Mix 1 1/2 cups of Picante sauce, 3 tbsp. brown sugar, 1 tbsp. Dijon mustard and pour over the chicken. Bake at 400 degrees for 20 min. or until done. Serve with rice. -- posted by G. Hellewell

Chicken Rice/Noodle Soup

Thu, 21 Jan 2010 16:49:47 -0500

I've been trying to perfect my chicken soup for a while now and my husband tells me I finally found the winner. My toddler enjoyed it as well. Spices are mostly to taste I used left over chicken from the night before. -- posted by JenniferElizabeth

Shredded Chicken Sandwiches

Fri, 22 Jan 2010 10:25:47 -0500

I've tried numerous shredded chicken sandwich recipes and this one is far and away the best one. It was given to me by a friend who served it at her parent's 50th wedding anniversary reception. Simple and tasty! It can be easily doubled for large crowds. Be sure to use a Reynold's Crock Pot Liner for easy clean up. Serving number is an estimate. It depends on how much shredded chicken you pile onto the bun :) -- posted by Marianne5

Chicken Pepper Pot Soup

Mon, 25 Jan 2010 12:16:52 -0500

I got this fabulous recipe when I vacationed at Disney's Animal Kingdom Lodge. The soup was on the Boma - Flavors of Africa Buffet. When I inquired about a cookbook with the recipe, the waitress went & got the recipe from the kitchen. This is posted in the same manner I got it, but I'll tell you that finding 1 gallon containers of broth is difficult. So I use 10 14oz cans, it's a little more, but just as good. I also usually use 2 poblanos. Using ready to go chicken tenders is a big time saver. I just sautee them in a little sesame oil & garlic before I dice them. This soup is very tasty and borderline addicitive. I've made several times since I got back. It is absolutley delicious the next day and freezes well. Hope you enjoy it as much as I do. -- posted by Tina & Angie

Rainy Day Chicken

Mon, 25 Jan 2010 16:09:05 -0500

I found this recipe in the "once a month cooking" cookbook by Mimi Wilson and Mary Beth Lagerborg. It's just yummy and I want to remember it even when I don't have the book checked out. -- posted by Chef #1222401

Turkey and Earl Grey Honey Butter Tea Sandwiches

Sat, 30 Jan 2010 15:35:28 -0500

You don't have to be British to enjoy these wonderful tea-time sandwiches! From about.com. -- posted by BecR

Asian Roasted Chicken

Tue, 02 Feb 2010 14:37:37 -0500

From a Cooking Light Everyday Favorites recipe. I have adapted the recipe for OAMC. -- posted by Erindipity

Slow Cooker Mediterranean Chicken Stew

Tue, 02 Feb 2010 14:43:44 -0500

Adapted from a Betty Crocker magazine to be OAMC friendly. This should be made with bone-in chicken breasts, but you can also use thighs. -- posted by Erindipity

Marcaroni and Cheese Italia

Thu, 04 Feb 2010 11:09:27 -0500

Quick and easy baked pasta dish...Italian style. -- posted by topchefddb

Chicken, Red Wine and Bacon Casserole (Oamc)

Sun, 07 Feb 2010 11:21:23 -0500

This can be frozen for up to three months. To ensure the chicken remains succulent, defrost slowly in the fridge and reheat gently. Add a handful of chopped parsley before serving and accompany with mashed potato and a green vegetable, such as peas. -- posted by English_Rose

Cream of Chicken Enchiladas

Mon, 08 Feb 2010 10:51:44 -0500

This is a great recipe that a friend of mine has been bringing to office pot-lucks for years. I just got the recipe from him and made it myself. It's a unique and pretty decadent twist on traditional enchiladas. You can adjust the amount of green chiles and jalapenos to your particular taste. This recipe carries a little bite, but is not particularly hot (even using green chiles rated HOT). To pep it up, use 3 cans of green chiles and 2 cans of jalapenos. For potlucks or freezing, double or triple this recipe. -- posted by Chef #1534395