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KELEKONA Posts: 605
5/26/12 12:47 P

Here's an old thread I made about stringing recipes. http://www.sparkpeople.com/myspark/team_me
ssageboard_thread.asp?board=15461x4256
1x37248520

In the frozen vegetable isle, there are convenience side dishes. These make excellent hunger-emergency food, especially if you can strip only a little bit of chicken from a carcass before throwing it into the crock pot.

My current thing is chopping extra veggies whenever I'm chopping for dinner. It's so easy to have some onions and such ready to be thrown into the frying pan.

DROPCONE Posts: 1,537
5/21/12 3:34 P

Adding to Snoopy1960's comment, after you have finished the most edible parts of the chicken, you can boil the bones & tendons and any bits you don't like (except the fatty skin of course) with some vegetables and make a stock. You can add stock to anything you boil for extra flavor (like rice or quinoa) or add more veggies, or even leftover veggies and a bit of quinoa or rice or pasta for soup. It's a pain to strain the stock, but might be nutritionally worth it. Here is the Chef Meg version:

recipes.sparkpeople.com/recipe-detail.asp?
recipe=830028


Eggs don't have to be just for breakfast and they are a great source of protein and fairly cheap in many areas. I like to make little mini-quiches in muffin pans, and you can put anything in them. I favor fresh spinach, tomato and feta, but you can use whatever. If you pair one or two of these with a salad they make a great luncheon. Make a dozen or two at the beginning of the week and freeze most of them. Pop them in the microwave or thaw them at breakfast time for lunch later. Here is my base recipe (which doesn't use muffin pans but works just fine if you do!)

recipes.sparkpeople.com/recipe-detail.asp?
recipe=308291


SNOOPY1960 Posts: 1,681
5/20/12 7:53 P

On Sunday cook a roast chicken dinner with lots of roasted veggies. ( potatoes, onions, carrots, squash ) Buy a Perdue Oven Stuffer Roaster , they range from 8 to 10 pounds. It has a pop up time so you can be sure it will be cooked perfectly. Smear the bird with some olive oil and sprinkle a lot of paprika all over it.

Sunday - roast chicken dinner

With the left over chicken you can make a few more meals.

Make chicken salad, chicken rollups, chicken quesadilla's, chicken soup etc etc

Edited by: SNOOPY1960 at: 5/20/2012 (19:54)
EMILYT92 Posts: 51
5/16/12 12:49 A

thanks that was really helpful!

SOCPAGE Posts: 229
5/15/12 11:38 P

let's start with a bag of chicken breasts.

1- barbecue. sprinkle with barbecue seasoning and eat one with a tossed salad (lettuce, tomato, cucumber, onion, celery)
shred and toss onto a tossed salad, or top a baked potato or other veg of your choice, or in a bun for sandwich. serve with cucumber on the side

2- greek. sprinkle with greek seasoning (basically garlic, salt, oregano). slice and serve with salad (lettuce, tomato, cucumber, olives, feta cheese)
shred and roll up or stuff into pita bread with red onions, cucumber, yogurt

3- soup. saute onion in a little olive oil add diced chicken that you have seasoned with your choice. add some chicken broth, a handful or two of veggies, a few noodles if you like. you can scramble an egg, stir up the soup and pour a thin stream of egg into the boiling broth to make "egg noodles." depending on the seasoning and veggies, this could be a regular chicken soup (carrots, celery, onion, potatoes) or asian (spring onions, snow peas, carrots, etc.) get it?

4- buffalo - slice into fingers, slather on wing sauce, microwave. serve with low fat flue cheese dressing and celery.

5- asian. cut into small cubes or strips, marinate in soy sauce, teriyaki, or sprinkle on 5-spice powder. saute onion, garlic if you have it. add meat to slightly brown, take the stuff out and add any other veggies you have on hand. add the meat stuff back, adjust the sauce. serve over rice, noodles, or even lettuce.

6- mexican - sprinkle adobo powder or garlic and oregano. slice into strips, saute and serve rolled up in burrito (fajita) with green peppers, onions, tomatoes, shredded lettuce. or fold up into taco. or top a salad. serve with a few crumbled doritos on top or on the side.

7- poach and toss with grapes, some nuts, celery and a little light miracle whip, lite mayo, lite sour cream, or yogurt for chicken salad. for variety, add a dash of curry powder or garam masala.

8- Indian. saute onion and garlic in a little oil (or butter if you are careful or ghee if you want) add a tablespoon or so of curry powder or garam masala and saute. add chicken in strips of small chunks. add spinach, sweet potato, potato, cauliflower, or really whatever strikes your fancy. remove from heat and stir in some yogurt or sour cream to make it creamy. eat as is or serve over rice.

Your shopping list: chicken breasts, celery, onion (red onions are nice), lettuce, veggies, olives, feta cheese, cucumber, yogurt, bread or carb products of your choice, potato (for soup or barbecue), lite blue cheese dressing or make your own with the lite mayo/miracle whip/yogurt/ sour cream from the chicken salad and blue cheese or try the feta (it is a nice twist from blue cheese), wing sauce, asian sauce of your choice or 5-spice, eggs, wing sauce, try making salad dressings by mixing the above white creamy products with the wing sauce or other spices and cheese you have on hand and thin it out with a little water or milk

You can substitute a bag of shrimp or fish for the bag of chicken.

Good luck.
We do batch cooking for convenience, sometimes for necessity when our schedules get out of hand, or when a really good sale pops up and I want to use items before they get old.

EMILYT92 Posts: 51
5/15/12 1:41 P

Hello everyone,
I am a college student living in a co-ed fraternity house. During the year, we are provided with a chef who cooks lunch and dinner 5 days a week and various breakfast foods. However, I am staying here over the summer with absolutely no meal plan. I am all set with a plan for breakfast, but I need help with recipes I can prepare myself. I know how to cook, but would like to limit cooking to once or twice a week, but if it requires more prep than that, I am willing to adapt.

I am on a high-protein plan with snacks throughout the day, so I am looking for low-cal lunches and dinner that are packed mainly with protein and veggies. My main goal is to find many recipes with common ingredients like chicken breast so I can make many different meals from some common ingredients. If you could help me out with spark recipes with one or two common ingredients that would be great! I have absolutely no ingredients to my name right now except spices from the kitchen's pantry. I am looking forward to cooking for myself, I just need some help with planning my meals!

Thanks,
Emily

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