need chicken receipes

hi everyone ! i have several pkgs of chicken breasts in freezer that i want to cook but i am looking for receipes for our diet requirements. any sugestions out there ?? i have look at some on different web sights but i am not a gourmet cook !! any ideas will be helpful. thx

I don't have an answer....but I also am not a gourmet chef...so some of those recipes I find.....I need simple. LOL Do alot of post op people use the frozen dinners like South Beach and Lean Cuisine?

I eat alot of chicken and I like too grill the chicken in a pan . Then I add a Can of Cream of Mushroom soup and let it simmer on top of the stove for about a half of hour. I do add some water maybe about a Quater cup. Season the chicken to your taste. But I like to make sure I use enough black pepper. It just makes the cream of Mushroom soup taste better. Another one I like to do is bake the chicken season to your taste. When the Chicken is done I will add a table spoon of BBQ sauce, Bacon, and Cheese and bake it until the cheese melts. Very yummy. Just a few for you to try.

Here's a couple I like. Basically, cook up your chicken like you normally would (I use a little salt, pepper, garlic, onion powder, and dash of cayenne), saute up some onions, green peppers, and mushrooms and heap a tablespoon of the veggies on top of the chicken, toss on some FF cheese of your choice (I like provolone) and have "smothered chicken." Also, I like to cook up my chicken and then make an orange/ginger sauce. It never quite comes out the same way twice since I don't measure...but start with about a quarter cup of sugar free orange marmalade, add a dash of o.j. and sometimes I use pineapple juice too (the juice is to thin it out a little), add ground ginger to taste, then heat it microwave till warm, and slap on the chicken...mmm...mmm. Hope you enjoy! Maria W.

I've done so much with chicken I begin to wonder, will we ever run out????? http://store.bariatriceating.com/ourhomeandre.html try that site for delightful post op bariatric recipes. also, check out www.allrecipes.com and select "chicken" there are literally millions of recipes out there. if you have a printer, you can make your own cookbook! My Mom use to make Chicken Divan .....I'll look up the recipe and post it tomorrow. Stacey W HERE ARE SOME RECIPES FROM THE FIRST LINK: White Chicken Chili Makes about twelve 1-cup servings Per Serving: 179 Cal; 16 g Protein; 7 g Tot Fat; 13 g Carb; 3 g Fiber; 1 g Sugar; 309 mg Sodium Here's a quick and easy winter chili. Use store-bought rotisserie chicken or leftover turkey if you have them to make this dish even faster. Serve this high protein meal with a dollop of sour cream and a sprinkle of chili powder. 1 medium onion, chopped 2 garlic cloves, minced 2 tablespoon olive oil Two 15-ounce cans Cannellini or white beans, drained 2 tablespoons flour 4 cups diced, cooked chicken or turkey 1 cup corn One 4.5-ounce can diced green chilies Two 14.5-ounce cans chicken broth 1 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon oregano Kosher salt and freshly ground black pepper Saute onion and garlic in olive oil in a large pot over medium high heat until onion is tender. Puree one can of drained beans and set aside. Stir the flour into the onion mixture and cook for one minute. Add chicken, corn, chilies, broth, cumin, chili powder, oregano, beans, reserved bean puree, and one cup water. Season with salt and pepper. Reduce heat and simmer for 30 minutes. Copyright © 2006 by Susan Maria Leach/Linda Farnsworth. All rights reserved. www.BariatricEating.com Back to list of Chicken Recipes Asian Pineappple Chicken March 06 This marinade is inspired by the roasted salmon dish we enjoyed at MGM Grand's Shibuya Japanese sushi restaurant. This simple sweet and sour marinade made with Libby's Splenda Sweetened Crushed Pineapple is perfect for salmon or chicken; and is excellent on the grill as well. Complete this delicious and healthy meal with spinach sautéed in garlic and sesame oil WLS serving, 4 ounces: Calories 185, fat 8 gr, carbs 5 gr, protein 22 gr Serves 4 1 whole chicken, cut up, or 8 chicken thighs, skin removed One 8-ounce can Libby's Splenda Sweetened Crushed Pineapple ¼ cup soy sauce 1 teaspoon sesame oil 2 garlic cloves, minced ½ teaspoon grated fresh ginger Blend together the pineapple and juice, soy sauce, sesame oil, garlic, and ginger and pour over the chicken pieces in a shallow bowl or plastic bag. Cover and refrigerate 2 to 4 hours, or overnight. Preheat the over to 400 degrees. Drain the chicken pieces, reserving the marinade; arrange in a baking dish and roast 35-45 minutes, until the juices run clear and the chicken is golden. Reduce the reserved marinade in a small saucepan over medium high heat until a thick glaze forms. Spoon a little sauce over the roasted chicken just before serving. Copyright © 2006 by Susan Maria Leach. All rights reserved. www.BariatricEating.com Back to list of Chicken Recipes Susan Maria's Cancun Chili I used to live in Mexico and have always loved the flavor of good chili. No one says that we have to eat bland food after having weight loss surgery. This chili can be made as spicy as you like at the table... I add a few shakes of Tabasco Chipotle Sauce. The alcohol of the beer cooks out so don't worry even if you are a new post op. This recipe is excellent with a scoop of Any Whey instantized protein stirred into the post op's serving of chili just before serving. I discovered this product a while back and use it to fortify soups and sauces to boost my protein intake. This is the perfect recipe for this protein as you absolutely cannot detect it in this flavorful chili and even just one half scoop will add 9 additional protein grams to a serving. 8 servings WLS 1 cup serving Calories 230, fat 12gr, carbs 7gr, protein 17gr 1 tablespoon olive oil 1 1/2 pounds lean ground turkey or beef 1 large sweet onion, diced 1 large green bell pepper, diced 4 garlic cloves, chopped 3 tablespoons chili powder (I use pure ancho and chipotle, but supermarket varieties are excellent, just make sure it is fresh) 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/4 teaspoon Tabasco, or to taste One 15-ounce can diced tomatoes One 6-ounce can tomato paste One 12-ounce bottle of Mexican beer 2 cans black beans, rinsed and well-drained 1/2 cup coarsly chopped cilantro 6 corn tortillas Shredded cheddar Reduced fat sour cream Sliced scallions Sauté the meat in the olive oil in a large, heavy pot over medium-high heat. Cook, stirring with a wooden spoon to break up the pieces, until the meat is brown and cooked through, about 5 minutes. Add the onion, green bell pepper, garlic, chili powder, salt, oregano, and Tabasco, and cook, stirring, until soft, about 6 minutes. Add the tomatoes with their juice, the tomato paste, and beer to the pot. Stir well and bring to a boil. Add the beans, lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally. Just before serving stir in the chopped cilantro. Cut the stack of corn tortillas into twelve wedges. Spread out on a baking sheet, sprinkle with kosher salt and chili powder and bake at 350° until crisp and golden, about 10 minutes. Serve chili with a sprinkle of shredded cheddar, a dollop of sour cream, some scallions, and a few tortilla chips for dipping. Copyright © 2006 by Susan Maria Leach www.BariatricEating.com, HarperCollins Publishers Inc. all rights reserved. Back to list of Chicken Recipes Caribbean Grilled Turkey This marinated turkey tenderloin dish is a perfect and quick dish for summer barbequeing. Plus they are moist and easy to eat with the little remaining Caribbean style puree. Just dont cook the tenderloins too long or they will be very dry... when these are cooked just until they are no longer pink inside they are juice and tender! This dish is also excellent with chicken breasts or thighs or fish as well. Serves 4 Calories 155, fat 3gr, carbs 1gr, protein 42gr 2 pounds turkey breast tenderloin (2 medium) 3 tablespoons Smuckers Sugar Free Apricot preserves 2 green onions 3 garlic cloves, minced 1/2 teaspoon Tabasco sauce 1 teaspoon Kosher salt 1/4 teaspoon freshly ground black pepper Grated zest of one lime Juice of 2 limes 1 tablespoon soy sauce Puree preserves, green onions, Tabasco, salt, pepper, lime zest, lime juice, and soy sauce in a blender or food processor adding a little water or chicken broth if necessary to facilatate blending. Coat the tenderloins with some of the puree and marinate for 20 minutes, covered on the countertop. Preheat grill or nonstick grill pan over medium high heat and cook tenderloins for about 8 minutes per side or until internal temperature reaches 155 on an instant-read thermometer. Remove from grill and allow meat to rest for 5 minutes to reabsorb juices. Thinly slice on bias and arrange on a platter. Drizzle with remaining puree or use as a dipping sauce. Copyright © 2006 by Susan Maria Leach www.BariatricEating.com, HarperCollins Publishers Inc. all rights reserved. Back to list of Chicken Recipes Chicken Cordon Bleu This has always been one of my favorite dishes, and it is fast and simple to make at home. Pounding the chicken breast makes it very tender plus the ham and cheese keep it juicy and moist. Some of you may need a dipping sauce and a small dollop of equal parts Dijon mustard and mayonnaise works well and adds flavor. All you need to complete this meal is a tossed green salad or some sautéed spinach. WLS ½ roll portion, about 4 ounces: Calories 157, fat 7 gr, carbs 2 gr, protein 20 gr Serves 4 4 small skinless boneless chicken breast halves Dijon or whole grained mustard 4 slices deli ham 4 slices Swiss cheese 1 tablespoon butter, melted ¼ cup Panko or fresh breadcrumbs (1 slice of sandwich bread pulsed in the food processor) Preheat oven to 350˚F. Place each chicken breast half between two pieces of plastic wrap; working from the center to the edges, lightly pound with the flat side of a meat mallet or the bottom of a small heavy skillet to a uniform ¼ inch thickness. Remove plastic wrap. Place one slice of ham and one slice of cheese on each chicken piece then smear with mustard; fold in the sides and roll up jelly-roll style, securing both ends with toothpicks. Arrange chicken rolls in a shallow baking dish; brush with melted butter and sprinkle with the fresh or Panko crumbs. Bake for 25-30 minutes, until chicken rolls are cooked though. Cut each roll into ½ inch thick slices and fan out on individual plates. Copyright © 2006 by Susan Maria Leach www.BariatricEating.com, HarperCollins Publishers Inc. all rights reserved. Back to list of Chicken Recipes Chicken with Creole Apricot Sauce This recipe features moist and tender chicken thighs in a snappy sweet and tangy sauce. I serve it with spinach sautéed in garlic and olive oil. The texture of the chicken pieces is perfect for even a fairly new post op. The Natures Hollow preserves are in the Sugar Free Sweets section of this website. Serves 4 WLS 3½ ounce portion...Calories 129,fat 2 grams,carbs 4 grams,protein 27 grams 1 ½ pounds boneless skinless chicken thighs, cut into 1 inch pieces Kosher salt and freshly ground black pepper 1 tablespoon olive oil ½ cup orange juice ½ cup chicken broth 2 tablespoons Creole or wholegrain mustard 1 tablespoon Natures Hollow sugar-free Apricot jam (or Smuckers Sugar Free Orange Marmalade) ½ teaspoon Tabasco sauce Season the chicken with salt and pepper. Heat the olive oil in a large covered nonstick skillet and brown the chicken pieces. Add the orange juice and chicken broth to the pan, reduce heat, cover, and simmer 25-30 minutes, until chicken is very tender. Remove the chicken to a large bowl. Add the mustard, preserves and Tabasco to the skillet, increase the heat and boil until the sauce is thickened, about 5 minutes. Return the chicken to the sauce and simmer until heated through. Copyright © 2006 by Susan Maria Leach www.BariatricEating.com, HarperCollins Publishers Inc. all rights reserved. Back to list of Chicken Recipes Fresh Lettuce Wrap I eat these at my desk quite frequently. They are healthy, filling, simple and fast. If I am having one of those Saturdays where I find myself standing in front of the open refrigerator every 15 minutes, I will make a quick wrap and end the snacking. This recipe can also be prepared using half of a low-carb flatbread wrap. I find that the Toufayan brand is excellent in quality and taste! WLS serving, 4 ounces: Calories 132, fat 8 gr, carbs 5 gr, protein 18 gr Single wrap 1 large leaf red or green lettuce 3 ounces leftover Asian Pineapple Chicken (or sliced Boars Head deli turkey) 1 slice Swiss cheese 1 thin slice tomato 1 thin slice avocado 1 teaspoon lime juice 1 tablespoon Ranch dressing Place lettuce on a plate. Top with the seafood or chicken, cheese, tomato, and avocado. Drizzle with lime juice and ranch dressing. Roll up, secure with a wooden pick and slice on the diagonal. Copyright © 2006 by Susan Maria Leach www.BariatricEating.com, HarperCollins Publishers Inc. all rights reserved. Back to list of Chicken Recipes 'Honey' Mustard Ginger Grilled Chicken WLS half portion: Calories 150, fat 3 gr, carbs 3 gr, protein 26 gr Makes 4 servings ½ cup Grey Poupon Dijon mustard ¼ cup Smuckers sugar free orange preserves 2 tablespoons finely grated fresh gingerroot 2 garlic cloves, minced 4 boneless skinless chicken breast halves Whisk together the mustard, preserves, ginger, and garlic. Place the chicken in a resealable bag with ¼ of the mustard mixture and turn the chicken breasts to coat well. Reserve remaining mustard mixture for sauce. Preheat grill or broiler. Remove chicken pieces from marinade and grill or broil 5 to 6 minutes per side or until just cooked through. Heat remaining mustard mixture in a small saucepan over low heat. Thinly slice chicken breasts and arrange on serving plates. Drizzle with warm mustard ginger sauce. Copyright © 2006 by Susan Maria Leach www.BariatricEating.com, HarperCollins Publishers Inc. all rights reserved. Back to list of Chicken Recipes Italian Chicken and Sauce This isn't really a recipe, but a cooking technique for what is quite possibly the perfect bariatric post-op supper. When folks on the OH message board are complaining about their inability to eat chicken, I am often quick to post this dish as a response. Don't use chicken breasts as they can cook up stringy and dense. Trust me and try it with thighs and you wont believe how easy to eat and tasty the much maligned dark meat can be. It's not just your imagination that many of my dishes are Italian. Everyone loves Italian food and with a name like Susan Maria it isn't tough to understand why my cooking has a decidedly Italian slant so let's just go with it. However, you can change this dish to Mexican by using a jar of salsa, and swapping out shredded cheddar cheese and adding a dollop of sour cream. Choose a green salsa 'verde' for yet another direction in flavor. In fact, by choosing new varieties of spaghetti sauce and salsa you can eat a different meltingly tender chicken dish every night for a month and not get tired of the same old thing. Serve to your family over angel hair pasta for Italian, white or yellow rice for Mexican. Complete the meal with a green salad. 4 ounce WLS portion: Calories 212, fat 8 gr, carbs 5 gr, protein 28 gr Serves 4 1 ½ pounds boneless skinless chicken thighs 2 teaspoons olive oil One 26-ounce jar of Barilla spaghetti sauce, choose your flavor (I choose this brand for taste and because it doesn't contain chemical ingredients or preservatives) Grated parmesan cheese Brown chicken thighs in olive oil, in a large covered skillet, over medium high heat. Remove any excess fat remaining in pan. Add jar of sauce, bring to a boil, cover, reduce heat and simmer until very tender, about 35 to 40 minutes. Serve with plenty of grated parmesan cheese. Copyright © 2006 by Susan Maria Leach www.BariatricEating.com, HarperCollins Publishers Inc. all rights reserved. Back to list of Chicken Recipes Parmesan Crusted Chicken Tenders After a busy day at work, I opened the refrigerator to discover that I had forgotten to transfer a package of frozen chicken from the freezer that morning. Not having anything else to prepare, I placed the individually frozen pieces in a bowl of water to thaw while I prepared the other ingredients for our supper. Not only did the water quickly thaw the chicken, but it had also infused extra moisture into the meat! Now I always brine my chicken for at least ten minutes in salted water for extra moist and juicy chicken that is very easy for me to eat. WLS serving, 2 pieces about 3 ounces: Calories 208, fat 8 gr, carbs 5 gr, protein 22 gr Serves four, 2-3 per regular serving 10-12 chicken tenderloins, about one pound 2 teaspoons salt ¼ cup mayonnaise (I prefer Hellmann's or Best Foods Light) ¼ grated Parmesan cheese ½ cup Italian flavored breadcrumbs or Japanese Panko breadcrumbs Preheat oven to 425 degrees. Place chicken tenders in a small bowl, cover with water, add salt and soak for 10-15 minutes. Remove tenders from brining solution, drain well and pat dry with paper towels. Combine mayonnaise with cheese in a small bowl. Coat each tender with the mayonnaise mixture, lightly roll in breadcrumbs and place on baking sheet. Bake for 12 minutes or until almost cooked through; turn on broiler and continue to coo****il golden brown, 1-2 minutes. Copyright © 2006 by Susan Maria Leach www.BariatricEating.com, HarperCollins Publishers Inc. all rights reserved. Back to list of Chicken Recipes Turkey Meatball Stroganoff The meatballs are a soft moist texture, a manageable size and relatively quick to prepare. The stroganoff sauce is delicious. An excellent family meal when paired with buttered noodles and a dressed mixed salad. A couple of leftover meatballs in sauce also heat nicely in the microwave for next day's lunch. WLS ½ portion, 3 meatballs: Calories 134, fat 8 gr, carbs 5 gr, protein 11 gr Serves 4 1 pound ground turkey 1 medium onion, finely chopped 2 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 slice sandwich bread mashed with 2 tablespoons milk 1 egg yolk 1 tablespoon olive oil 1/2 pound mushrooms, sliced (baby bella are great) 1 ½ cups beef broth 2 teaspoons Worcestershire sauce 1 tablespoon cornstarch dissolved in 2 tablespoons water 2 tablespoons minced fresh dill ½ cup sour cream Blend turkey, 3 tablespoons onion, garlic, salt, pepper, bread, and egg yolk and form into 1-inch meatballs. (I use my cookie dough scoop to form the meatballs) Brown meatballs in olive oil in a non-stick skillet over medium heat; transfer to a bowl and set aside. Add remaining onion to the hot skillet, season with salt and pepper and cook over medium heat until onion is softened. Add mushrooms and sauté until the liquid the mushrooms give off has evaporated and mixture is fairly dry. Add broth, Worcestershire sauce and bring to a boil. Add cornstarch mixture and blend until sauce is glossy and thickened. Add meatballs with any accumulated juices, reduce heat, and simmer, covered, for 5 minutes. Turn off heat, stir in sour cream and dill, and adjust seasonings. Copyright © 2006 by Susan Maria Leach www.BariatricEating.com, HarperCollins Publishers Inc. all rights reserved. Back to list of Chicken Recipes Zucchini Boats Anyone with a summer garden has a few small tender zucchini to spare. This is a great looking dish; and a healthy and delicious meal when served with a tossed salad of baby greens, olives, artichoke hearts, grape tomatoes, and red onion, dressed with olive oil and balsamic vinegar. This dish also works with small thin japanese eggplant. WLS serving, 1 zucchini boat: Calories 154, fat 6 gr, carbs 4 gr, protein 18 gr Makes 8 boats, 2 per regular serving 4 small zucchini, about 5-7 inches each 2 teaspoon olive oil Kosher salt and freshly ground black pepper 16 ounces Italian turkey sausage, casings removed 1 cup ricotta cheese 1 cup marinara sauce (I use Barilla Marinara or Rustica Sweet Peppers and Garlic) Parmesan cheese Preheat broiler to high. Cut zucchini in half lengthwise and remove seeds from each half using a spoon, creating a shell. Arrange on baking sheet cut side up, brush cut surface with olive oil and season with salt and pepper. Broil 8 minutes, until zucchini are fork tender, and set aside. While zucchini are broiling, cook turkey sausage in a nonstick skillet over high heat, mashing with a fork or wooden spoon until well browned and finely crumbled. Assemble boats by spreading some of the ricotta in the hollow of each prepared zucchini, fill with 1/8th of the cooked meat and top with a little sauce. Sprinkle generously with Parmesan cheese. Broil 5-7 minutes, until boats are heated through and cheese is lightly browned. Copyright © 2006 by Susan Maria Leach www.BariatricEating.com, HarperCollins Publishers Inc. all rights reserved.

wow thx alot for your suggestions everyone, i am going to try cordon blue tomorrow, going into 5th week and i want to try soft solid food, wish me luck !!!