Find all of your favorite poultry recipes here, listed in alphabetical order.
Chicken Pot Pie
Easy Chicken Parm
Pulled Barbecue Chicken
Southwestern Chicken Salad
Speedy Chicken & Spinach Pasta
Broccoli & Turkey Divan
Makes about 6 servings
1 large bunch broccoli, trimmed & cut into 4-inch spears
1/4 cup unsalted butter
1/3 cup flour
2 cups turkey broth
1/2 cup whole milk
3 tablespoons dry sherry
1/4 teaspoon freshly grated nutmeg
2/3 cup freshly grated Parmesan cheese
1-1/2 pounds cooked turkey, cut in cubes
To taste salt and pepper
In a large saucepan of boiling salted water, cook broccoli for 6-8 minutes, or until just tender. Drain well and reserve. In a heavy saucepan melt butter over moderately low heat, add flour, and cook roux, stirring, for 3 minutes. Stir in broth and bring the mixture to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
Stir in milk, sherry and nutmeg. Stir 1/3 cup of the Parmesan into sauce. Stir in turkey cubes and broccoli. Adjust seasonings with salt and pepper. Place mixture into a prepared oven proof baking dish. Sprinkle with the remaining 1/3 cup Parmesan. Cover with foil and freeze.
To bake: Thaw in refrigerator. Bake in a preheated 350 degrees F oven for 20-25 minutes or until heated throughout.
Easy Chicken in a Pot
from Journal Sentinel ByRequest
Combine the following in a freezer bag:
3 carrots, sliced
2 onions, sliced
2 ribs of celery with leaves, cut into 1" pieces
1 chicken (about 3 lb), whole or cut-up
2 tsp. salt
1/2 tsp. black pepper, freshly ground
1 c. chicken broth or white wine
1/2 tsp. dried basil or sage
To prepare: thaw in fridge. In slow cooker, cook on low 7-10 hours, or on high 2-1/2 to 3-1/2 hours - if cooking on high, add additional broth/wine/water.
Here's another great recipe for Chicken Parm, and a video if you need a visual, from Everyday Food.
6 boneless, skinless chicken breasts (pound to even thickness, or slice thick breasts in 1/2)
1 ½ c. breadcrumbs (panko work great, or Italian)
2 eggs, lightly beaten
Olive oil for browning chicken
2 ½ c. of your favorite jarred pasta sauce
3 tbsp. grated Parmesan cheese
1 ½ cups shredded mozzarella cheese, bagged separately
Include 1 box of spaghetti (don't cook it)
Lightly grease 9x13 (foil) pan. In large skillet, heat oil (about 1-2 tbsp.). Dip chicken in egg wash, then coat both sides with breadcrumbs. Slightly (very slightly) brown the chicken. (Don’t cook the chicken, simply brown exterior.)
Place chicken breasts in pan, and spoon spaghetti sauce over chicken. Sprinkle with Parmesan cheese. Spray foil and cover. Then wrap entirely with foil & freeze. Include bagged cheese with pan.
To cook: Thaw in refrigerator. Bake, covered with foil, in 350 degree oven for 50-60 minutes, or until chicken is no longer pink inside. Remove foil and sprinkle with mozzarella cheese. Bake 5 more minutes or until cheese melts and sauce is bubbly.
Chicken Cordon Bleu
1 can cream of chicken soup
¼ c water
2 c seasoned croutons
¼ c butter, melted
Mix one can of cream of chicken soup to 1/4 cup water. Set aside. In a 9x13, layer chicken breast, ham and then Swiss cheese. Pour soup mixture over the top of chicken breast.
For Topping: Put 2 cups of seasoned croutons & 1/4 cup butter in small baggie. Put on top of the soup mixture. Cover with foil and freeze.
To Prepare: Thaw completely in refrigerator. Melt butter and coat croutons. Pour over top of chicken dish. Bake at 350 for 1 hour and 20 minutes.
from Marla Kalfayan
6 chicken breasts
1 cup fat-free or low fat Western dressing
1 can Whole Cranberry sauce
1 packet dry Onion Soup mix
Preparing the meal: Place the uncooked chicken breasts into an appropriately sied aluminum pan (1 9x13, or 2 8x8 or rounds for splitting) aluminum pan. Combine sauce and pour over chicken. Cover with foil, label and freeze.
Cooking: Thaw, bake uncovered at 350 for 30 minutes.
Filipino Chicken Adobo
from Colleen Hoeksema
4-5 lb. chicken thighs (boneless, skinless best for freezer meal - but could use bone in thighs/legs as well)
1/2 c. white vinegar
1/2 c. soy sauce
4 cloves garlic, crushed (I use minced from jar)
1 tsp. black peppercorns
3 bay leaves
Combine all ingredients - coat chicken thoroughly before freezing.
To prepare post freezing: Defrost and put in a deep skillet/pot with lid large enough to have chicken in a single layer - include the marinade in the skillet. Bring to a boil, then lower heat. Cover & simmer for 30 minutes, stirring occassionally. Uncover & simmer until sauce is reduced & somewhat thickened and chicken is tender, about 20 more minutes. Discard peppercorns & bay leaves. Serve with steamed rice (and vegetables if desired). Spoon extra sauce over rice, if desired. Could me modified to cook in a crockpot. Kid-tested - and approved! Serves 6-8.
Garden Chicken Enchiladas
from Marla Kalfayan
8 oz sour cream
1 can cream of chicken soup, condensed*
2 c chicken breast, cooked and diced
10 oz chopped spinach, thawed and drained
½ c chopped red bell pepper
½ c chopped green onions
2 c shredded Mexican cheese
8 flour tortillas
To prepare for freezing: Combine soup and sour cream. Combine chicken, ½ c soup mixture, spinach, red pepper, green onion, and 1 c cheese. Spread ½ c on each tortilla. Roll up, place into greased 9 x 13 pan. Spoon remaining soup mixture over tortillas. Place the remaining cheese in a separate ziploc bag.
To cook: Bake, covered with foil at 350 for 30 minutes or until hot and bubbly. Remove foil,
sprinkle with remaining cheese and cook for 5 more minutes.
*My fam felt like these were too creamy, so we'd leave out the can of soup, and just try it that way. We also used less cheese on top. The scallions and red peppers in the filling are so awesome!
Healthy Slow Cooker Provencal Chicken and Beans
24 oz boneless, skinless chicken breast
1 yellow bell pepper, diced
1 red bell pepper, diced
1 (16 oz) can cannellini beans, drained and rinsed
1 t dried thyme
1 (14.5 oz ) can petite diced tomatoes w/ basil and & oregano or any canned tomatoes
1 dash salt
1 dash black pepper
2 t dried basil
Combine all ingredients except beans in a freezer bag and knead to mix. Include can of beans separately (they'll get mushy if they're frozen then thawed & cooked).
Thaw. Place all ingredients into a slow cooker, stir and cover with lid; cook on low heat for 7 hours. If you are running late, the mixture will hold for 8 hours, so don't rush.
Makes 6 one cup servings.
Number of Servings: 6
Total Fat: 1.5 g
Honey Lime Chicken
4 chicken breasts, boneless & skinless
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook: thaw chicken in refrigerator overnight. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.
Honey Mustard Chicken
adapted from Val Hartemink's recipe
6 boneless, skinless chicken breasts
1/2 c. honey
1/2 c. prepared mustard
1 tsp. dried basil
1 tsp. paprika
1 tsp. dried parsley
salt & pepper to taste
Place all ingredients in a gallon-size freezer storage bag and "knead" to mix and coat chicken. Freeze.
To prepare: thaw, and bake in an oven-safe baking dish at 350 for 20-45 minutes, until done. Turn chicken half-way through and baste with sauce. Could also grill chicken.
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
16 oz. jar mild or medium salsa
2-3 cloves freshly pressed garlic
½ c. finely chopped onion
2 ½ oz. can sliced black olives, drained (optional)
1 T. Southwest Seasoning Mix
Sliced or grated Monterey Jack cheese
Place frozen chicken into freezer bag. Combine remaining ingredients except cheese. Pour sauce into bag and coat chicken well. Squeeze air out of bag and freeze. You can freeze shredded cheese or have it on hand.
To prepare: Thaw Chicken for 24 hours. Remove chicken from bag and place in Rectangular Baker. Pour excess sauce from bag over top of chicken. Bake, uncovered, at 400º for 45 minutes (30 minutes for tenderloins). Put grated cheese onto chicken; bake 10 minutes and serve. Serve with Rice, tortillas and/or a salad round out this healthy meal.
from Marla Kalfayan
6 boneless skinless chicken breasts
½ t cayenne red pepper
1 ½ t dried mint
1 t salt
1 ½ cups cornflake crumbs
½-1 c. olive oil
3 t granulated garlic
2 t black pepper
To prepare for freezing: Combine all dry ingredients in Ziploc bag. Add oil and mix thoroughly. Add chicken and mix to coat all breasts. Freeze. Package cornflake crumbs in separate Ziploc bag.
To cook: Thaw in refrigerator overnight to allow breasts to marinate. Dip in cornflake crumbs. Line baking sheet with foil and coat with cooking spray. Bake at 350 for 20-30 minutes.
2 C soy sauce
½ t garlic powder
2 t ginger
1 ¼ C sugar
1 ½ C cooking sherry
½ t onion powder
1 C brown sugar
6 chicken breasts
To prepare for freezing: Combine all ingredients except chicken in a saucepan and simmer for 45 minutes. Do not boil. Make sure sugar dissolves completely. Cool. Place chicken in Ziploc bag and pour enough sauce over chicken to marinate it. Package remaining sauce (about 1/4-1/2 c.) in a separate Ziploc bag to use for dipping.
To split: include 3 chicken breasts with 1/2 marinade in 2 bags. Include 2 small bags of marinade on the side for dipping.
To cook: Thaw chicken breasts and grill. Can also bake in the oven – place small amount of sauce in the bottom of a pan with the chicken and bake at 350 degrees for 20-25 minutes. Thaw sauce and heat on stove. Do not boil sauce. Use sauce for dipping.
adapted from Cooking Light
Makes 6 mini meatloaves or 2 8x4 loaves. For loaves, bake time may increase to about 45 to 50 minutes; use a thermometer to check for an internal temperature of 165°. Preheat oven to 350°.
1 cup chopped onion (finely minced for extra kid-friendliness)
1/2 c. dry breadcrumbs
2 tbsp. chopped fresh flat leaf parsley
2 tsp. Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
16 ounces ground turkey breast
2 large egg whites
1/2 c. ketchup, divided
1/2 teaspoon hot pepper sauce (such as Tabasco)
Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until lightly browned. Remove from heat; cool slightly.
Combine onion, breadcrumbs, and next 7 ingredients (through egg whites in a large bowl. Stir in 1/4 c. ketchup. Spoon about 1/2 cup meat mixture into each of 6 muffin cups coated with cooking spray; place muffin tin on a baking sheet. Combine remaining 1/4 c. ketchup and hot pepper sauce in a small bowl. Brush ketchup mixture over meat loaf tops. Bake at 350° for 30 minutes or until a thermometer registers 165°. Great with mashed potatoes & greens beans or glazed carrots.
Turkey & Black Bean Empanadas
2-3 c. roasted turkey, shredded - could also use chicken
1 (15-ounce) can black beans, rinsed & drained
1/2 cup shredded pepper jack or Monterey jack cheese
1/2 cup shredded cheddar
1/2 cup prepared salsa
2 tablespoons freshly chopped cilantro leaves
1 teaspoon ground cumin
2 (9-inch) refrigerated pie crusts
1 egg, beaten with water, if desired, for egg wash
*I felt like it was a little dry, so I added a little more salsa, and I also sauteed some onions, bell peppers and jalapeno I had, diced nice and small, and mixed that in.
Preheat oven to 425 degrees F. In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine. Unroll pie crusts onto a flat surface. Using 4-inch cutter (a drinking glass works, too), cut out 6 circles. (I rolled them out a little more so I had enough room to work - "pastry work" is not my forte - the results just don't turn out pretty.)
Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.
I would serve them with some sour cream and salsa on the side. Or maybe a salsa ranch dipping sauce...These could also make a good appetizer - maybe just make them a little smaller...
I am going to road test these for a freezer meal - I'm thinking par-bake them, and freeze on a tray, then pack into a freezer bag or foil pan. Thaw in fridge, and bake at 425 until golden.
(double this or triple if you want to make some to have on hand!)
Makes 20-30 meatballs
3 slices whole-wheat sandwich bread
1/4 cup whole milk (I used skim, it was fine)
1 1/2 pounds ground turkey, 93 percent lean
3 scallions, finely chopped (if you don't have them, they're ok, too)
2 small cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
1 large egg
Coarse salt and ground pepper
Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes. In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork (or your fingers).
With hands, form mixture into balls, each equal to 2 level tablespoons (or whatever size you want); arrange in a single layer on a rimmed baking sheet lined with parchment paper. To freeze, transfer baking sheet to freezer. Freeze for 1 hour to set shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.
To use immediately, brown them on all sides in a little evoo in a skillet over med-high heat, and then throw into soup or sauce to finish cooking.
1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves
In a gallon-sized freezer bag, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, pepper and olive oil. Place chicken in the mixture. Freeze. (to split, do 1/2 marinade and 3 chicken breasts in each bag)
To prepare: thaw in fridge. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.
White Wine Chicken
adapted from Kara Vander Vliet's recipe
4-6 boneless, skinless chicken breasts
4-6 slices of swiss cheese (deli)
1 c. white wine
1/2 tsp. salt
1/4 tsp. pepper
1 onion, diced
1/2-3/4 c. fresh mushrooms, sliced (or chopped up small if you need to hide them!)
2 garlic cloves, minced
1 (16 oz.) can stewed tomatoes (or petite diced, if you need smaller chunks)
1/4 tsp. ground thyme
parsley for garnish
Place chicken in an aluminum baking pan sprayed with cooking spray. Combine remaining ingredients in a bowl, and spoon over chicken. Layer swiss cheese on top. Cover with non-stick aluminum foil (spray side that will touch cheese with cooking spray to prevent sticking while baking.
To prepare: thaw, and bake covered at 350 for 40 minutes. Remove foil and bake 15-20 minutes more. You can thicken the sauce by mixing 1 tbsp. corn starch with 1 tbsp. water, and then adding to 1/2-1 c. sauce in a pan, and bringing to a boil. Take sauce off heat and pour over cooked chicken.