Chicken at your house again? We have it often at ours, too. Besides being a lower fat meat choice, it’s simple economics: chicken just costs less, so our grocery dollars go further. Need a few ideas for something different to make with chicken? I’ve rounded up the six chicken recipes I have here on the blog, with the links, to help you try something a little different this coming week. Italian, Mexican, Asian themed recipes-there’s bound to be something your family will love.
The most recent chicken dish on the blog, Loaded Quinoa & Chicken Nachos, proves that nachos don’t have to be unhealthy snack food. These main dish nachos get protein from both chicken and quinoa, plus they’ve got a mountain of veggies on top. Who doesn’t want to scoop up their dinner with a chip?
Okay, I cut open the meatballs in these Mozzarella Stuffed Chicken Meatballs so you could get a glimpse of the good stuff inside: balls of gooey, melty mozzarella cheese. They taste equally good over pasta or nestled in a meatball sub. Ground chicken, unlike it’s fully intact counterpart, can be pricey. The good news is you can grind your own easily in a food processor, and I show you how in this post.
Inspired by my favorite restaurant chicken salad, Cashew Chicken Salad is uber-crunchy, non-fruity, and easy to make. Tastes equally good with regular or light mayo. Eat it with a side of fruit in the summer, a bowl of tomato soup in the fall and winter. If I could only have one sandwich for the rest of my life-this would be it.
One leetle bowl, one big ol’ skillet, one cookie sheet + 45ish minutes and you have a hearty Everyday Chicken Parm, with no frying, that feeds 6 very hungry folks or 8 average appetites. Add a salad and call it done. Pack the leftovers to take in your lunch then veg out on the sofa the rest of the night. Comfort food for any season.
Pounded thin, spread with a flavorful rub, and cooked quickly over high heat, this Blackened Chicken Salad With Honey Lime Dressing is a super speedy way to get supper on the table. Skip the salad part and serve as a main dish, or mix it in with your favorite pasta, or make sandwiches with it. Or slice it up and sneak it out of the fridge every time you want a snack (not that I would do that).
Chicken breast is extremely versatile and is the cut of chicken I use in about 85% of all the chicken dishes I make. But can we talk thighs here? I mean chicken thighs. They belong in this Easy Baked Teriyaki Chicken, I think. Yes, they need some fat trimming-I can relate-but some kitchen shears can fix that in a few minutes. The chicken thighs stay incredibly tender and juicy throughout the bake time. And that sticky sauce-just pour it on all the things, please.
September was National Chicken Month. I know- it’s October, but I doubt any chicken farmers will hold it against us if we extend the, uh, poultry party. Eating the same ol’ same ol’ can get pretty boring, so try one (or more) of my chicken recipes. Save money and your tastebuds.