Re: wanted... cooking tips for chicken breast

[Guest guest]

Lindy, try boiling them until almost done , just a tad pink. Then freeze each one in a ziploc type freezer bag. When you want to reheat it put it in microwave with platic wrap over it. Save some of your broth, and mix a little with some frozen stir fry veggies. It is really good. <y kids put theirs over brown rice.Also if you want, you can roll chicken in plain yogurt and roll lightly in bread crumbs, we crush the lower fat Ritz crackers. Then bake it is a lot like fried chicken, only no ol and is delicious. Also add a little bit of mango to coleslaw and due to mango juice you use less mayo; it is so good!!!!Also don't forget mashed cauliflower. Was real skepticasl on that one but it is now a family favorite.I add a tiny bit

of evaporated milk to it to make it creamier.My kids love tacos, but hate giving them the grease from the shell. So we use ground turkey, brown it, add salsa, refried beans, black beans, and heat. Then top with tomatos and cucumbes. Cucumbers? yes, they add a cold freshness to it unlike letuce.Also if you are a sour cream lover you will use less on it with the cucumbers. Hope this helps. Leena

wanted... cooking tips for chicken breast

Hi! I want to bulk cook some chicken breasts and pop them in thefreezer so that I can have something to eat instead of the fried foodsthat my mother always cooks. I would like to broil them but they dryout. Does anyone have an idea how to keep the boneless, skinlesschicken breasts from drying out? tonight wasn't bad because I wasvery low in my fat count lol... still it is sooo hard to measure thefat content in something fried! nobody in my house should be eatingfried food! I did walk for 4.5 miles today and ate 2000 calories so Ifigure I am doing good :)One time I did use a mix of orange juice concentrate and soy sauce onetime and it was goooood.Any cooking tips?thanks!Lindy-- "Adventures free your spirit, let off steam and break up the monotonythat is the trap of life. May they be simple and ordinary orextraordinary and grand, one should have adventures and have themoften."

~Lindy

[Guest guest]

I have to recommend America's Test Kitchen/Cooks Illustrated. See if

you can find them in the Library or at a used book store. Some of the

recipes are available on their website but you ahve to register to get

access to most of them and you have to be a paid subscriber to get

access to all of them.

I keep meaning to check out s used cooking and see what they

have, but I just dont make it down there any more.

My only tips are, cover it in oil. I use the cooking spray, i pick the

brand with the best type of oil (canola or olive) and spray it

lightly. You can also marinade the checking in salad dressing and then

broil or BBQ it. Breast meat is naturally dry, so you are fighting

it's natural tendency when you cook it so there's a few tricks needed

to keep it moist. I usually cook thigh meat because i hate it when i

botch the breast meat and dry it out. which is frequently these days

because i get distracted by my kid! I turned a steak into Charcoal the

other night!

best luck with the cooking.

>

> Hi! I want to bulk cook some chicken breasts and pop them in the

> freezer so that I can have something to eat instead of the fried foods

> that my mother always cooks. I would like to broil them but they dry

> out. Does anyone have an idea how to keep the boneless, skinless

> chicken breasts from drying out? tonight wasn't bad because I was

> very low in my fat count lol... still it is sooo hard to measure the

> fat content in something fried! nobody in my house should be eating

> fried food! I did walk for 4.5 miles today and ate 2000 calories so I

> figure I am doing good

>

> One time I did use a mix of orange juice concentrate and soy sauce one

> time and it was goooood.

>

> Any cooking tips?

>

> thanks!

> Lindy

>

> --

> " Adventures free your spirit, let off steam and break up the monotony

> that is the trap of life. May they be simple and ordinary or

> extraordinary and grand, one should have adventures and have them

> often. " ~Lindy

>

[Guest guest]

You can also go to food network it is free. Look up meals by the Calorie Commando and there is one other one Leena

Re: wanted... cooking tips for chicken breast

I have to recommend America's Test Kitchen/Cooks Illustrated. See ifyou can find them in the Library or at a used book store. Some of therecipes are available on their website but you ahve to register to getaccess to most of them and you have to be a paid subscriber to getaccess to all of them. I keep meaning to check out s used cooking and see what theyhave, but I just dont make it down there any more. My only tips are, cover it in oil. I use the cooking spray, i pick thebrand with the best type of oil (canola or olive) and spray itlightly. You can also marinade the checking in salad dressing and thenbroil or BBQ it. Breast meat is naturally dry, so you are fightingit's natural tendency when you cook it so there's a few tricks neededto keep it moist. I usually cook thigh meat because i hate it when ibotch the breast meat and dry it out. which is frequently these daysbecause i get distracted by my

kid! I turned a steak into Charcoal theother night!best luck with the cooking.>> Hi! I want to bulk cook some chicken breasts and pop them in the> freezer so that I can have something to eat instead of the fried foods> that my mother always cooks. I would like to broil them but they dry> out. Does anyone have an idea how to keep the boneless, skinless> chicken breasts from drying out? tonight wasn't bad because I was> very low in my fat count lol... still it is sooo hard to measure the> fat content in something fried! nobody in my house should be eating> fried food! I did walk for 4.5 miles today and ate 2000 calories so I> figure I am doing good > > One time I did use

a mix of orange juice concentrate and soy sauce one> time and it was goooood.> > Any cooking tips?> > thanks!> Lindy> > -- > "Adventures free your spirit, let off steam and break up the monotony> that is the trap of life. May they be simple and ordinary or> extraordinary and grand, one should have adventures and have them> often." ~Lindy>

[Guest guest]

Way to go Lindy!

Jane

[Guest guest]

I once cooked several breasts and froze them as you want to do and the

results were awful. They don't take that long to cook when raw

though. I have a toaster oven and I just pop one in at meal time.

Cooking isn't too long and clean up is easier. Sometimes I pour

Italian salad dressing over it.

Other times I cook in a frying pan. Some olive oil, sometimes

sauteing onions and maybe garlic in the pan first, brown the chicken,

add a few tablespoons of lemon juice & pepper, then cover before the

lemon juice disappears. Lower the heat and cook til done. Takes less

than a half hour. I'm thinking that probably I don't have to brown it

first which would mean I could use very little or no olive oil. They

always come out moist and good. You can heat the leftovers at another

meal or eat it cold as it is or make it into a salad.

When I buy them on the bone, I boil them with a couple carrots, onion,

celery (all cut up), S & P. When done, throw out the vegetables as they

become overcooked but their purpose is only to flavor the chicken. I

often use the broth for other things. The chicken is really moist and

lasts through several meals.

I have frozen chicken breasts (individually, in little baggies) and at

least 10-15 minutes before cooking I take it out of the freezer. That

allows it to thaw just enough to be able to cut it. Cut it up in

bite-size pieces. Saute onions, maybe garlic, the chicken and

(pre-cooked) potatoes in the same pan. At the end you can add frozen

cook and cook just until that is heated, and you're done. Because the

chicken is cut small, it cooks rather quickly. It's so yummy. You

can use just a little olive oil or butter to get it going. That's a

really fast meal, in just one pan.

Also, I often cook an extra breast or two for future meals, then just

heat it up. I do that with most foods--cook extra for another meal.

hth

Elaine

> Hi! I want to bulk cook some chicken breasts and pop them in the

> freezer so that I can have something to eat instead of the fried foods

> that my mother always cooks. I would like to broil them but they dry

> out. Does anyone have an idea how to keep the boneless, skinless

> chicken breasts from drying out? tonight wasn't bad because I was

> very low in my fat count lol... still it is sooo hard to measure the

> fat content in something fried! nobody in my house should be eating

> fried food! I did walk for 4.5 miles today and ate 2000 calories so I

> figure I am doing good

>

> One time I did use a mix of orange juice concentrate and soy sauce one

> time and it was goooood.

>

> Any cooking tips?

>

> thanks!

> Lindy

[Guest guest]

I recently discovered the following recipe but haven't yet tried it.

It looks healthy and easy. I got it from the recipe page on the site

for the Victory Garden. They had interesting, different and healthy

recipes. When I try it, I want to cook less so I'll probably half the

recipe and use it for two meals. I actually love leftovers and

appreciate not having to cook as often.

Steamed Chicken

by Chef Michel Nischan

Prepared using a rice cooker and served with cabbage and garden vegetables

INGREDIENTS:

2 steamer cups of brown rice (preferably short grain)

Chicken stock, nicely seasoned

1 double skinless, boneless chicken breast

1 lemon

2 tablespoons extra virgin olive oil

1/4 teaspoon sea salt

1 tablespoon of your favorite fresh herb

10 to 15 turns of the pepper mill

1 cup thinly sliced white cabbage

1 cup thinly sliced red cabbage

1/2 red pepper, peeled, seeded and thinly sliced

1/2 yellow pepper, peeled, seeded and thinly sliced

Makes 4 to 6 servings

Rinse the rice in a fine strainer and add to the rice cooker. Fill the

cooker with nicely seasoned chicken stock to a level just above the

number 2 mark. Set aside an extra 1/2 cup of stock for later. Turn the

cooker on. The rice should take about a half hour to 40 minutes to

cook. Set a timer for 30 minutes so you don't forget to add the rest

of the ingredients. Now you can do the rest...

Cut the chicken breasts in half lengthwise, then slice each breast

into 1/4- to 1/2-inch slices. Arrange the slices in a dish large

enough to hold the slices in a single layer without overlapping.

Grate the peel off the lemon into a small non-reactive bowl (glass or

plastic), being careful not to grate into the white part. Squeeze one

half of the lemon into the bowl. Add the oil, salt, herb and freshly

milled pepper. Mix until the ingredients are well combined.

Drizzle evenly over the chicken slices and set aside to marinate.

Listen carefully for the rice cooker to " click " to the warm position.

Now you must work quickly!

Remove the lid from the cooker and spread the white and red cabbage

over the top of the rice, then sprinkle the onions over.

Quickly lay the chicken over the cabbage and onions. The chicken

should almost completely cover the veggies.

Top the chicken with the red and yellow peppers and some more of the

fresh herbs. Pour in the 1/2 cup of reserved chicken stock and cover.

Turn the steamer back to the on position and set a timer for 10

minutes. When the timer goes off, all of the chicken and veggies will

be perfectly cooked. Serve right from the cooker, or toss well and

place in a serving bowl.

Chef Michel Nischan notes: It's not often that I recommend kitchen

gadgets beyond a good knife, decent pans and a mortar and pestle.

However, a rice steamer is an absolute must for cooks who love rice

served in various forms. This is a gadget that allows you to cook

great rice every time, no matter what type of rice you use (provided

you use real rice). It's simple — you measure rice into the rice

cooker with the cup that's provided with the steamer, then fill water

to the mark that matches the number of cups you put in. The cooker

cooks as long as there is water in the cooker. The cooking time will

automatically vary according to how fast your particular rice absorbs

water. If your rice absorbs water quickly, the increase in heat that

results from the drying pan will turn the cooker off. If your rice

absorbs water slowly, the cooker will take longer to turn off.

Another benefit I have discovered about a rice cooker is that the

moist heat of hot rice is great for gently cooking things. For

instance, when the rice is done, you can remove the lid and quickly

add thinly sliced raw meat, veggies, herbs, etc., and the heat energy

from the very hot rice will cook these ingredients in a quick 10

minutes. I love this because I can do a full meal in one cooking

utensil.

I discovered this when trying to figure out how to design a couple of

good meals for my daughter in college. Instead of the dangerous and

cumbersome hot plate, a rice cooker can provide a full healthy meal

without the danger of starting a fire (remember, we're talking about

teenagers in college). I found the method so easy that I always

include a rice cooker dish when I entertain. Try it, you'll like it!

[Guest guest]

thank you all so much for your kind responces!I have found that I enjoy it poached! I pop the breast in the microwave and let it defrost a bit, saving all the juices from this process and then cut the breast up into bits and then pop the whole thing, juice/water and all into my cast iron pan and it cooks up wonderfully! I add lots of herbs and spices and it is quite yummy. Granted I know that the cheapie chicken breasts are injected with salt water *sigh* so I take advantage of it since I do not add any salt to my diet.

Hey I'm down another 3 pounds this week! Another .6 inches off of my hips too. Today I am going to the track and walking 5 miles ... yikes! Next week is the 5K and then in three weeks is the 10K. Whew! I'm registered and paid my money so I guess there is no getting out of it now! LOL

Lindy

[Guest guest]

Hi Everyone: I just wanted to give my favorite way of cooking chicken breasts. I learned it from Beard on TV years ago.

I put water in a large pan with a tight fitting lid OR a pressure cooker pan is what I usually use. Bring the water to a rolling boil. drop the chicken breasts in and turn the heat off. Cover the pan tightly and let it sit for at least 5 minutes. When you take the lid off the chicken should be pretty well done. If not I bring the water to a boil again and do the same thing only I don't leave it in there as long. I have never had the chicken breasts not be done. I even drop frozen chicken breasts in the water and they turn out good also. I use the chicken then however I want to fix it. If I want a stir fry I just cut it up for that. If I want the chicken a little more browned I cook it in the water less and then rub just a little olive oil on it and whatever herbs appeals to me at the time. I bake it for just a few minutes to let it brown. Sometimes I do it with brown rice and pineapple chunks and maybe some red and green peppers cut up in it. I put it in the oven a few minutes to brown. The possibilities are up to your imagination. It is a very fast way to cook the chicken and it is always nice and tender.

I save the water that from the chicken and put it on my dogs dry dog food. They love it. The cat likes it also in his dry food.

I really like sharing cooking tips with everyone.

Shirley from Southern Illinois

Subj: Re: wanted... cooking tips for chicken breast

[Guest guest]

My favorite way to do chicken breasts:

Let my husband cook them. They usually don't turn out very good, and

I don't eat more than a bite or two

Alice

[Guest guest]

You go, Alice!!

W.

Re: wanted... cooking tips for chicken breast

My favorite way to do chicken breasts:Let my husband cook them. They usually don't turn out very good, and I don't eat more than a bite or two :)Alice

[Guest guest]

LOL made me smile for the day ty Leena

[thefatmanwalking_ group] Re: wanted... cooking tips for chicken breast

My favorite way to do chicken breasts:Let my husband cook them. They usually don't turn out very good, and I don't eat more than a bite or two :)Alice