Chicken and Turkey Dishes

The following are some delicious turkey and chicken dishes that can be made easily.

Chicken And Turkey Recipes #1
Chicken Cacciatore
PREP 10 min COOK 30 min SERVINGS 4
1 tablespoon olive or vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup sliced mushrooms (3 ounces) 1 medium green bell pepper, chopped (1 cup)
2 tablespoons finely chopped onion
2 cloves garlic, finely chopped
1/2 cup dry white wine or chicken broth
1 teaspoon red or white wine vinegar
1 jar (14 ounces) spaghetti sauce
4 cups hot cooked spaghetti

1. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil, stirring occasionally, until brown. Stir mushrooms, bell pepper, onion and garlic into chicken. Cook 6 to 8 minutes, stirring occasionally, until bell pepper and onion are crisp-tender and chicken is no longer pink in center.
2. Stir in wine and vinegar. Cook 3 minutes. Stir in spaghetti sauce. Simmer uncovered 10 to 12 minutes to blend flavors. Serve sauce over spaghetti.

1 SERVING Calories 505 (Calories from Fat 110) | Fat 12g (Saturated 2g) | Cholesterol 70mg | Sodium 610mg | Carbohydrate 64g | (Dietary Fiber 4g) | Protein 35g %DAILY VALUE Vitamin A 16% | Vitamin C 36% | Calcium 6% | Iron 22% EXCHANGES 4 Starch, 1 Vegetable, 3 Lean Meat CARBOHYDRATE CHOICES 4 Cacciatore comes from cacciatore, the Italian word for hunter. If a food is prepared “hunter-style,” it means it contains mushrooms, onions, tomatoes, herbs and sometimes wine.

Asparagus-Dijon- Chicken Fettuccine
PREP 10 min COOK 17 min STAND 5 min SERVINGS 5
1 tablespoon butter or margarine
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 can (4 ounces) mushroom pieces and stems, drained 1 medium onion, chopped (1/2 cup)
1 package (6.8 ounces) fettuccine Alfredo skilletdinner mix for chicken
1 cup milk
2 1/2 cups water
2 tablespoons Dijon mustard
1 package (10 ounces) frozen asparagus cuts, thawed and drained

1. Melt butter in 10-inch skillet over high heat. Cook chicken, mushrooms and onion in butter 3 to 5 minutes, stirring occasionally, until chicken is white.
2. Stir Sauce Mix from skillet-dinner mix, the milk, water and mustard into chicken mixture. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; reduce heat to low. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
3. Stir in asparagus. Cover and simmer 2 minutes, stirring occasionally; remove from heat. Uncover and let stand about 5 minutes or until sauce thickens. Stir before serving.

1 SERVING Calories 290 (Calories from Fat 90) | Fat 10g (Saturated 3g) | Cholesterol 60mg | Sodium 1030mg | Carbohydrate 34g (Dietary Fiber 3g) | Protein 29g %DAILY VALUE Vitamin A 10% | Vitamin C 10% | Calcium 10% | Iron 12% EXCHANGES 2 Starch, 1 Vegetable, 3 Very Lean Meat CARBOHYDRATE Dijon-Chicken Fettuccine with Green Peas Use a 10-ounce package of frozen green peas, thawed and drained, instead of the asparagus cuts. A tossed salad with mandarin orange segments and vinaigrette dressing would taste great with this delicious entrée.

Southwest Chicken and Couscous
PREP 10 min COOK 10 min STAND 5 min SERVING
1 cup frozen stir-fry bell peppers and onions (from 1-pound bag)
1 can (15 ounces) black beans with cumin and chili spices, undrained
1/2 cup thick-and-chunky salsa
1 package (9 ounces) frozen cooked Southwestseasoned chicken breast strips
1/2 cup frozen whole kernel corn (from 1-pound bag)
2 cups water
1 1/2 cups uncooked couscous
1/4 cup chopped fresh cilantro

1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook stir-fry vegetables in skillet 2 to 3 minutes, stirring frequently, until crisp-tender.
2. Stir beans, salsa, chicken and corn into vegetable mixture. Heat to boiling; reduce heat to low. Cover and simmer about 5 minutes, stirring occasionally, until chicken is hot, breaking up large pieces of chicken.
3. While chicken mixture is cooking, heat water to boiling. Stir in couscous; remove from heat. Cover and let stand 5 minutes. Fluff with fork.
4. Spoon couscous onto serving plates. Top with chicken mixture. Sprinkle with cilantro.

1 SERVING Calories 505 (Calories from Fat 35) | Fat 4g (Saturated 1g) | Cholesterol 55mg | Sodium 610mg | Carbohydrate 90g (Dietary Fiber 12g) | Protein 39g %DAILY VALUE Vitamin A 10% | Vitamin C 34% | Calcium 12% | Iron 26% EXCHANGES 6 Starch, 2 Very Lean Meat CARBOHYDRATE CHOICES 6 Get fresh! In place of the frozen stir-fry vegetables, you can use a combo of chopped red, yellow and green bell peppers and onion equal to 1 cup if you like.

Chicken-Vegetable Stroganoff
PREP 15 min COOK 15 min SERVINGS 4
1 1/2 cups (from 1-pound bag) frozen broccoli, cauliflower and carrots (or other combination)
1 1/2 cups sliced mushrooms (4 ounces)
1 large onion, sliced
2 cups chicken broth
1 tablespoon chopped fresh or 1 teaspoon dried marjoram leaves
1/4 teaspoon pepper
3 to 3 3/4 cups uncooked egg noodles (6 to 7 ounces)
2 cups cut-up cooked chicken or turkey
1 container (8 ounces) sour cream
1/3 cup water
2 tablespoons all-purpose flour

1. Heat broccoli mixture, mushrooms, onion, broth, marjoram, pepper and noodles to boiling in 10-inch skillet; reduce heat to low.
2. Cover and simmer about 8 minutes, stirring occasionally, until noodles and vegetables are tender.
3. Stir in chicken. Mix sour cream, water and flour; stir into chicken mixture. Heat to boiling. Boil and stir 1 minute.

1 SERVING Calories 445 (Calories from Fat 170) | Fat 19g (Saturated 9g) | Cholesterol 135mg | Sodium 620mg | Carbohydrate 40g (Dietary Fiber 3g) | Protein 31g %DAILY VALUE Vitamin A 22% | Vitamin C 12% | Calcium 10% | Iron 20% EXCHANGES 2 Starch, 2 Vegetable, 3 Medium-Fat Meat CARBOHYDRATE For a health twist, use low-sodium chicken broth and reduced-fat sour cream in this stroganoff. 1 pound boneless, skinless chicken breast strips for stir-fry 1/2 cup teriyaki baste and glaze 3 tablespoons lemon juice 1 bag (1 pound) frozen broccoli, carrots, water chestnuts and red peppers (or other combination) Hot cooked rice, couscous, or noodles, if desired

Teriyaki Chicken Stir-Fry
PREP 5 min COOK 10 min SERVINGS 4
1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken 3 to 4 minutes, stirring frequently, until chicken is no longer pink in center.
2. Stir remaining ingredients except rice into chicken. Heat to boiling, stirring constantly; reduce heat to low. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice.

1 SERVING Calories 215 (Calories from Fat 45) | Fat 5g (Saturated 1g) | Cholesterol 70mg | Sodium 1850mg | Carbohydrate 15g (Dietary Fiber 3g) | Protein 30g %DAILY VALUE Vitamin A 26% | Vitamin C 32% | Calcium 6% | Iron 14% EXCHANGES 3 Very Lean Meat, 3 Vegetable, 1 Fat CARBOHYDRATE CHOICES 1 Take care not to confuse teriyaki baste and glaze with teriyaki sauce or marinade. The first is a thick and brown-colored sauce, while the second has a watery consistency. Both can be found in the Asian foods section of your supermarket.

Country-French Turkey and Red Potatoes
PREP 10 min COOK 18 min SERVINGS 4
1/4 cup all-purpose flour
1/8 teaspoon pepper
1 pound uncooked turkey breast slices, about 1/4 inch thick
1 pound mushrooms, cut in half
8 large shallots, cut into fourths 8 small red potatoes (about 3/4 pound), cut into 6 wedges
1/3 cup dry white wine or chicken broth
1/2 teaspoon dried rosemary leaves

1. Mix flour and pepper in shallow dish or resealable plastic food-storage bag. Toss turkey with flour mixture. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown. Remove turkey from skillet; keep warm.
2. Add mushrooms and shallots to skillet. Cook about 3 minutes, stirring frequently, until shallots are tender. Stir in remaining ingredients. Heat to boiling, stirring constantly. Boil and stir 2 minutes. Add turkey; reduce heat to low. Cover and simmer about 6 minutes, stirring occasionally, until turkey is no longer pink in center.

1 SERVING Calories 290 (Calories from Fat 20) | Fat 2g (Saturated 1g) | Cholesterol 75mg | Sodium 150mg | Carbohydrate 32g (Dietary Fiber 5g) | Protein 34g %DAILY VALUE Vitamin A 8% | Vitamin C 18% | Calcium 6% | Iron 26% EXCHANGES 2 Starch, 4 Very Lean Meat CARBOHYDRATE Shallots look like mini onions and taste like a mild mix of garlic and onion. You can usually find them

Pesto Turkey and Pasta
PREP 5 min COOK 20 min SERVINGS 4
near the onions in the produce section of the supermarket.
3 cups uncooked farfalle (bow-tie) pasta or wide egg noodles (6 ounces)
2 cups cubed cooked turkey breast
1/2 cup basil pesto
1/2 cup coarsely chopped drained roasted red bell peppers (from 7-ounce jar)

Sliced ripe olives, if desired
1. Cook and drain pasta as directed on package in 3-quart saucepan.
2. Mix hot cooked pasta, turkey, pesto and bell peppers in same saucepan. Heat over low heat, stirring constantly, until hot. Garnish with olives.

1 SERVING Calories 410 (Calories from Fat 170) | Fat 19g (Saturated 4g) | Cholesterol 100mg | Sodium 320mg | Carbohydrate 31g (Dietary Fiber 2g) | Protein 29g %DAILY VALUE Vitamin A 28% | Vitamin C 30% | Calcium 14% | Iron 20% EXCHANGES 2 Starch, 3 Medium-Fat Meat, 1/2 Fat CARBOHYDRATE This recipe makes good use of any turkey you may have left over from the holidays. Or looked for cooked turkey breast cubes in the deli section of your supermarket. You can also switch gears completely and use chicken breast instead of the turkey breast.

Glazed Turkey and Pea Pods
PREP 15 min COOK 10 min SERVINGS 4
1 pound uncooked turkey breast slices, about 1/4 inch thick
1 teaspoon cornstarch
3/4 cup chicken broth
1 tablespoon cornstarch
3 tablespoons hoisin sauce
2 teaspoons chopped gingerroot or 1 teaspoon ground ginger
1/8 teaspoon pepper 2 tablespoons vegetable oil
2 cups snow (Chinese) pea pods, strings removed
1 large red or green bell pepper, cut into 3/4-inch pieces
2 cups frozen small whole onions (from 1-pound bag), thawed and drained
2 cups chow mein noodles
1/2 cup coarsely chopped cashews or peanuts

1. Cut turkey breast slices into bite-size pieces. Toss turkey and 1 teaspoon cornstarch. Mix broth, 1 tablespoon cornstarch, the hoisin sauce, gingerroot and pepper; set aside.
2. Heat 12-inch skillet or wok over medium-high heat. Add 1 tablespoon of the oil to skillet; rotate skillet to bottom. Add turkey; stir-fry about 4 minutes or until turkey is white. Remove turkey from skillet.
3. Add remaining 1 tablespoon oil to skillet; rotate skillet to bottom. Add pea pods, bell pepper and onions; stir-fry 4 to 5 minutes or until vegetables are crisp-tender. Stir in hoisin sauce mixture. Cook and stir about 1 minute or until thickened. Stir in turkey; heat through. Stir in noodles and cashews. Serve immediately.

1 SERVING Calories 495 (Calories from Fat 215) | Fat 24g (Saturated 4g) | Cholesterol 75mg | Sodium 640mg | Carbohydrate 35g (Dietary Fiber 5g) | Protein 35g %DAILY VALUE Vitamin A 55% | Vitamin C 80% | Calcium 6% | Iron 24% EXCHANGES 2 Starch, 1 Vegetable, 4 Lean Meat, 2 Fat CARBOHYDRATE You can use a 6-ounce package of frozen snow (Chinese) pea pods, thawed and drained, instead of the fresh pea pods, if you have them on hand.

Smoked Turkey Lo Mein
PREP 30 min COOK 3 min SERVINGS 4
6 dried black (shiitake) mushrooms
1/2 pound fully cooked smoked 97%-fat-free turkey breast, cut into 1/2-inch cubes (1 1/2 cups)
1 cup frozen green peas (from 1-pound bag) 1 package (about 7.31 ounces) fresh (refrigerated)
stir-fry noodles with soy sauce–flavored sauce
3/4 cup water
1 tablespoon oyster sauce
2 green onions, chopped (2 tablespoons)

1. Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips.
2. Spray 12-inch nonstick skillet or nonstick wok with cooking spray; heat over medium-high heat. Add turkey; stir-fry about 1 minute or until brown. Stir in mushrooms, peas, contents of Sauce Packet from noodles, water and oyster sauce. Add noodles; separate and stirfry about 2 minutes or until heated through. Sprinkle with onions.

1 SERVING Calories 190 (Calories from Fat 45) | Fat 5g (Saturated 2g) | Cholesterol 30mg | Sodium 1080mg | Carbohydrate 21g (Dietary Fiber 3g) | Protein 15g %DAILY VALUE Vitamin A 8% | Vitamin C 4% | Calcium 6% | Iron 10% EXCHANGES 1 Starch, 1 Vegetable, 1 1/2 Lean Meat CARBOHYDRATE Instead of throwing away the mushroom stems, save them for future use in sautés, soups and sauces. They can be kept for up to three days when covered and stored in the fridge, or they can be frozen for up to six months.

Cheesy Turkey, Rice and Broccoli
PREP 10 min COOK 17 min STAND 5 min SERVINGS 4
1 pound turkey breast tenderloins, cut into 1-inch pieces
1 package (10 ounces) frozen broccoli with low-fat cheese-flavored sauce
1 2/3 cups uncooked instant brown rice 1 cup sliced mushrooms (3 ounces)
1/2 cup sliced water chestnuts
1 1/2 cups fat-free chicken broth
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt 5 medium green onions, sliced (1/3 cup)

1. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook turkey in skillet about 5 minutes, stirring occasionally, until no longer pink in center. 2. While turkey is cooking, microwave broccoli in pouch on High 1 minute to easily remove from package. 3. Add broccoli mixture to turkey. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes, stirring occasionally, until most of liquid is absorbed. Let stand 5 minutes before serving.

1 SERVING Calories 305 (Calories from Fat 25) | Fat 3g (Saturated 1g) | Cholesterol 60mg | Sodium 600mg | Carbohydrate 43g (Dietary Fiber 5g) | Protein 31g %DAILY VALUE Vitamin A 12% | Vitamin C 14% | Calcium 12% | Iron 4% EXCHANGES 2 Starch, 2 Vegetable, 3 Very Lean Meat CARBOHYDRATE CHOICES 3 Regardless of whether it’s fresh or frozen, one-half cup of chopped broccoli provides 90 percent of your RDA for vitamin A and 100 percent of vitamin C. With this tasty recipe, it’s easy to go green. 1 pound ground turkey breast 1 package (7.3 ounces) rice Oriental skillet-dinner mix for hamburger 4 cups water 1 can (16 ounces) chow mein vegetables, drained 1 can (8 ounces) sliced water chestnuts, drained 2 cups chow mein noodles

Oriental Turkey and Rice
PREP 5 min COOK 30 min SERVINGS 4
If you like, you can skip the dumplings and make Bisquick biscuits instead. Before serving, plop a biscuit on top of each bowl of stew or serve them on the side.
1. Cook turkey in 10-inch skillet over medium heat, stirring frequently, until no longer pink; drain.
2. Stir uncooked Rice and Sauce Mix from skillet-dinner mix, the water, vegetables and water chestnuts into turkey. Heat to boiling, stirring occasionally; reduce heat to low.
3. Cover and simmer about 25 minutes or until rice is tender. Uncover and cook until desired consistency. Serve over noodles.

1 SERVING Calories 490 (Calories from Fat 100) | Fat 11g (Saturated 2g) | Cholesterol 50mg | Sodium 1150mg | Carbohydrate 68g (Dietary Fiber 4g) | Protein 30g %DAILY VALUE Vitamin A 8% | Vitamin C 10% | Calcium 4% | Iron 28% EXCHANGES 4 Starch, 1 Vegetable, 2 Lean Meat CARBOHYDRATE CHOICES 4 1/2 you’d like to serve this dish with a side, grab a bag of Oriental salad greens and top the salad with drained canned mandarin orange segments and toasted slivered
almonds.

Turkey-Pasta Primavera
PREP 10 min COOK 8 min SERVINGS 4
1 package (9 ounces) refrigerated fettuccine or linguine
2 tablespoons Italian dressing
1 bag (1 pound) frozen broccoli, cauliflower and carrots (or other combination), thawed and drained
2 cups cut-up cooked turkey or chicken
1 teaspoon salt
2 large tomatoes, seeded and chopped (2 cups)
1/4 cup freshly grated
Parmesan cheese
2 tablespoons chopped fresh parsley

1. Cook and drain fettuccine as directed on package.
2. While fettuccine is cooking, heat dressing in 10-inch skillet over medium-high heat. Cook vegetables in dressing, stirring occasionally, until crisp-tender.
3. Stir turkey, salt and tomatoes into vegetables. Cook about 3 minutes or just until turkey is hot. Spoon turkey mixture over fettuccine. Sprinkle with cheese and parsley.

1 SERVING Calories 435 (Calories from Fat 115) | Fat 13g (Saturated 3g) | Cholesterol 120mg | Sodium 880mg | Carbohydrate 52g (Dietary Fiber 6g) | Protein 34g %DAILY VALUE Vitamin A 80% | Vitamin C 46% | Calcium 16% | Iron 26% EXCHANGES 3 Starch, 1 Vegetable, 3 Lean Meat CARBOHYDRATE CHOICES 3 1/2 Need to thaw veggies in a hurry? Place them in a colander and run cool water over them until thawed but still cold. 1 can (14 ounces) chicken broth 2 cups broccoli flowerets 1 cup cut-up fully cooked smoked turkey 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves 1/2 cup uncooked couscous 1/2 cup shredded Cheddar cheese (2 ounces)

Smoked Turkey and Couscous
PREP 10 min COOK 6 min STAND 10 min SERVINGS 4
1. Heat broth to boiling in 10-inch skillet. Stir broccoli, turkey and tarragon into broth. Cover and cook 3 to 4 minutes or until broccoli is crisp-tender.
2. Stir in couscous; remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed.
3. Fluff couscous mixture with fork. Sprinkle with cheese. Cover and let stand 3 to 5 minutes or until cheese is melted.

1 SERVING Calories 195 (Calories from Fat 65) | Fat 7g (Saturated 4g) | Cholesterol 35mg | Sodium 880mg | Carbohydrate 19g (Dietary Fiber 2g) | Protein 16g %DAILY VALUE Vitamin A 12% | Vitamin C 8% | Calcium 10% | Iron 8% EXCHANGES 1 Starch, 2 Lean Meat CARBOHYDRATE CHOICES 1

Click Here to Purchase this Book


Local Articles
Food & Beverage
Home