Leftover Recipes and Money Saving Budget Ideas » Leftover Chicken Recipes

Leftover Turkey, Chicken, or Beef Fajitas

Linda — Fri, 31 Oct 2008 15:54:29 +0000

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Make the best use of leftover turkey, chicken, or beef this coming holiday season!

Here is a delicious, healthy and filling recipe for fajitas that will make the best use of leftover turkey, chicken, or beef. I just made it last night and it is wonderful!

total time: 65 Minutes

Ingredients

3 Leftover chicken breast fillets, leftover turkey, or leftover beef [steak] (cut into strips)
1 green pepper (cut into strips)
1 red pepper (cut into strips
8 – 8″ Flour Tortillas

Marinade:

1 lime
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp cilantro

Toppings: (your choice)

Guacamole
Sour Cream
Salsa
Corn
Shredded Cheddar Cheese
Chopped Lettuce
Tomatoes
Refried Beans

Directions

Mix together marinade ingredients. Add the thin strips of meat and marinate for minimum of 30 minutes to maximum of overnight).
Saute peppers in 1 Tbl of canola oil. Add onion slices. Remove peppers and onions when soft and set aside. Add meat to pan (add more oil if necessary). Cook until warm (approx 5 minutes and add peppers. Cook for a few minutes more and serve. While meat mix is cooking, prepare the toppings in individual bowls for serving. Warm up tortillas in a tortilla warmer, or individually in the microwave on a paper towel for 15 seconds each.
Place fajita mixture in the tortilla. Let each person add their own toppings and wrap tightly.

Number of Servings: 8

Rice and Leftover Turkey or Chicken Hash

tom — Mon, 27 Oct 2008 03:49:54 +0000

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Photo: Jacqueline Hopkins

This recipe for Rice and leftover chicken can also be used for leftover Thanksgiving turkey. A reasonably low-calorie meal that is both budget friendly!

Number of servings: 4
Prep Time: 23 minutes
Total Time: 23 minutes

Nutrition Facts (Amount Per Serving)

Calories 382
Total Fat 12g
Saturated Fat 3g
Cholesterol 83mg
Sodium 592mg
Total Carbohydrates 36g
Dietary Fiber 4g
Protein 30g

INGREDIENTS

2 1/2 cups chopped cooked chicken or turkey
1 1/2 cups cooked white converted rice
3 medium carrots, shredded
1 1/2 cups frozen green peas
1/3 cup each finely chopped bell pepper and minced scallions
1 cup leftover chicken or turkey gravy or gravy made from 1 pkt (0.87 oz) chicken gravy mix
1/4 cup light mayonnaise
1/2 tsp each poultry seasoning and freshly ground pepper

PREPARATION

Mix all ingredients in a large nonstick skillet; press down with back of a broad spatula. Place over medium-high heat.
Cook, stirring occasionally, 14 to 16 minutes until liquid evaporates and some crustiness forms on bottom.
Turn in sections with the spatula; cook 2 minutes more.

Leftover Chicken Salad

tom — Mon, 27 Oct 2008 00:40:41 +0000

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Leftover Chicken Salad is a quick and easy meal. Adjust the ingredients to your liking, but this one works for me!

Ingredients

2 c leftover chicken, deboned and chopped
1/4 c onion finely chopped
1/4 c celery finely chopped
1 tsp garlic powder
2 tbs dill relish
2-3 tbs real mayo
1/2 c chopped apple
1/4 c chopped almonds, pecans or walnuts
Alfalfa sprouts
avocado slices

Directions

Mix all ingredients together except sprouts and avocado.
Serve on bread or in an avocado half over lettuce.
Top with sprouts and avocado slices.

Leftover Turkey Burritos with Salsa and Cilantro

tom — Fri, 24 Oct 2008 16:48:56 +0000

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The bold flavor of leftover turkey is a natural with Mexican food. Fire-roasted salsa can be found in the refrigerated deli case at most supermarkets.

Prep: 40 minutes

Total: 40 minutes

Servings: Makes 6 servings.

Ingredients

3 tablespoons olive oil
2 red onions, sliced
2 bell peppers (preferably 1 red and 1 yellow), seeded, sliced
4 cups diced leftover cooked turkey meat
3/4 cup purchased fresh fire-roasted salsa
1 tablespoon ground cumin
1 8-ounce package grated Mexican 4-cheese blend (about 2 cups)
3/4 cup chopped fresh cilantro
6 burrito-size flour tortillas

Preparation

Preheat oven to 300°F. Heat oil in large nonstick skillet over
medium-high heat. Add onions and bell peppers; sauté until tender and
golden, about 15 minutes. Add turkey, salsa, and cumin; stir until
heated through, about 5 minutes. Stir in cheese and cilantro; season
generously with salt and pepper. Remove from heat; cover to keep warm.

Working with 1 tortilla at a time, heat tortilla directly over
medium-high gas flame (or in dry skillet over medium-high heat) until
warm, softened, and browned in spots, about 30 seconds per side. Place
tortilla on work surface. Spoon 1 cup warm turkey mixture along center
of tortilla; fold sides in over filling, then roll up tortilla to
enclose filling. Place burrito seam side down on baking sheet, and
place in oven to keep warm. Repeat with remaining tortillas and
filling.

Honey Sesame Chicken

tom — Sun, 12 Oct 2008 22:54:12 +0000

Hot:

Sesame
chickens are a very popular restaurant or take out dish. I’d like to
share this restaurant quality recipes at it always comes out perfect
with very little fuss and inexpensive ingredients which you probably
have on hand. It can be served at home, potluck, special party, or
anytime you crave for some Chinese take out food.

Ingredients :

3 pieces of chicken breast or 1/2 chicken – cut to bite size pieces
1 tbsp of light soy sauce
1 tbsp of cooking wine
1/2 tbsp of sesame oil
1 tsp of sugar
2 tbsp flour
1 tbsp rice flour or cornstarch
Salt & pepper to taste

Sauce:

3 tbsp of sweet chili sauce
2 tbsp of tomato ketchup
1- 2 tbsp of honey (depend on how sweet you want)
1 tbsp of oyster sauce
2 tbsp of light soy sauce
1/4 cup of water
some toasted sesame seed

1.
Marinate chicken with soy sauce, wine, sugar, sesame oil, salt and
pepper and set it aside for at least an hour. Just before frying mix
the 2 type of flour together and mix it into the chicken.
2. Prepare
oil for frying. Fry chicken until golden brown, dish out and drain the
oil in paper towel. Remove all the oil from the pan.
3. Mix all the sauce ingredients together and pour it back into the pan. Bring it up to a boil and let the sauce thicken a bit.
4.
Add in the chicken and toss it gently until the chicken are evenly
coated with the sauce. Sprinkle the sesame seeds to the chicken. Serve
with warm rice.

Oven Fried Chicken- Great as a Leftover!

Linda — Thu, 02 Oct 2008 16:30:16 +0000

Hot:

I haven’t tried this recipe but it sounds like it’s worth a try since leftovers are said to be delicious!

Oven “fried” chicken — a fall comfort food

As summer begins to fade into autumn, comfort foods will soon be on everyone’s mind. And what could be better than enjoying the great taste of fried chicken without the frying pan? Whether you’re preparing for a picnic on a brisk sunny day or a simple family meal around the dining room table, this recipe is sure to please.

To get the texture of traditional fried chicken without a dip in an oil bath, we’ve created a crunchy coating that marries the flavors of paprika, thyme and sage. In addition, cooking the meat in a hot oven produces a slightly crunchy texture that can trick your taste buds into thinking you are eating chicken straight from a stovetop frying pan.

One surprising element in the coating is the addition of sesame seeds. Although they are almost invisible, they impart a somewhat nutty taste that enhances the overall flavor.

Sesame seeds have played an important role in history. They are widely believed to be one of the first condiments, as well as one of the first plants to be converted into edible oil. Expanding sesame’s role beyond the kitchen, the Chinese burned sesame oil as a source of light and used the oil to make a sooty ash for their ink-blocks. The seed is also the impetus for the phrase “Open sesame!” It originated based on a unique feature of the sesame pod, which bursts open when it matures.

The secret to keeping the chicken moist is the marinade. Made of buttermilk, mustard, garlic and a hint of hot sauce, it is slightly acidic and acts as a tenderizer. The unique flavors add a bit of a kick, reminiscent of true Southern soul food.

This dish also makes a practical leftover. Serve it cold with a selection of roasted veggies or wrap it and pack it as part of a brown bag lunch for school or office.

Oven Fried Chicken

Cooking spray
1/2 C lowfat buttermilk
1 T Dijon mustard
1/2 tsp. garlic powder
1/2 tsp. hot sauce
3 lb. chicken legs, skin removed (thighs may be substituted)
1/2 C whole-wheat flour
2 tsp. paprika
1 tsp. baking powder
3 T sesame seeds
1 1/2 tsp. dried thyme
1 tsp. sage
1/2 tsp. salt
Freshly ground pepper to taste
Preheat oven to 425 degrees. Line baking sheet with foil, set a wire rack on the sheet and coat with cooking spray.

In a shallow glass baking dish, whisk buttermilk, mustard, garlic and hot sauce. Add chicken, turning to coat. Cover and marinate in the refrigerator for 2 to 6 hours.

Whisk flour, paprika, baking powder, sesame seeds, thyme, sage, salt and pepper in small mixing bowl. Place flour mixture in a large sealable plastic bag. Shake off excess marinade and place one piece of chicken at a time in the bag and shake to coat. Gently shake off excess flour and place chicken on prepared wire rack. Spray chicken pieces with cooking spray.

Bake chicken until golden brown and thoroughly cooked, about 45 to 55 minutes. Makes 8 servings.

Per serving: 260 calories, 8 g fat (2 g saturated fat), 7 g carbohydrate, 37 g protein, 1 g dietary fiber, 320 mg sodium.

– American Institute for Cancer Research

Artichoke Chicken Salad using Leftover Chicken

Linda — Thu, 02 Oct 2008 16:27:55 +0000

Hot:

Serves: 4 to 6
This leftover chicken recipe was found online and rated as a favorite! It was first enjoyed at a friend’s wedding shower. “All the food had been prepared by family members and friends of the bride. I had never had anything so delicious and different for a chicken salad. It was on a buffet table with 400 other items. It took two years to track down which family member brought it. Turns out that the groom’s aunt had slipped it on the table and hadn’t said a word. I love it.” We used wild rice to add flavor and folded in some yogurt for its tangy taste and to lighten the mayonnaise.

Ingredients
4 grilled, boneless skinless chicken breasts, diced
3 large green onions, chopped
3/4 cup pitted black olives, chopped
5 plain or marinated artichoke hearts, chopped
2 cups cooked wild rice
1/3 cup expeller pressed mayonnaise
1/3 cup plain low fat yogurt
Sea salt and freshly ground black pepper

Method
Toss chicken with green onions, olive, artichoke hearts and wild rice. In a small bowl, combine mayonnaise and yogurt. Toss with chicken. Taste and adjust seasoning with salt and pepper.

Nutrition
Per serving (About 7 1/4 oz/206g-wt.): 320 calories (140 from fat), 16g total fat, 2g saturated fat, 26g protein, 18g total carbohydrate (2g dietary fiber, 2g sugar), 65mg cholesterol, 430mg sodium

Chicken with Asparagus and Peas

admin — Wed, 01 Oct 2008 15:28:51 +0000

Hot:

This is a quick and simple way to prepare chicken the first time around when planning leftover chicken meals.

Prep Time: 25 min.
Grill Time: 35 min.

Ingredients

1/4 cup ketchup
3 Tbsp. hoisin sauce
4 whole chicken legs, about 2-1/2 lb.
4 slices bacon
2 bunches small carrots with tops, trimmed, or 12 oz. baby carrots
3/4 lb. sugar snap peas
8 oz. asparagus, trimmed and cut in 2-inch lengths
1 Tbsp. small fresh mint leaves

Directions

1. For sauce, in small bowl stir together the ketchup and hoist sauce; set aside.

2. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. For charcoal grill, place chicken on rack, bone side up, directly over medium coals. Grill, uncovered, 35 to 45 minutes or until no longer pink (180°F), turning once halfway through and brushing with sauce last 10 minutes. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on rack over heat. Cover; grill as above.)

3. Meanwhile, for vegetables, in 12-inch skillet cook bacon over medium-low heat until crisp. Drain on paper towels, reserving drippings in skillet. Add carrots to drippings; cook and stir 5 minutes. Add peas and asparagus; cook and stir 6 to 8 minutes or until vegetables are tender. Remove from heat. Crumble bacon. Stir in mint and bacon. Serve with chicken. Makes 4 servings.

Nutrition Facts

Calories 674,
Total Fat (g) 43,
Saturated Fat (g) 13,
Monounsaturated Fat (g) 18,
Polyunsaturated Fat (g) 8,
Cholesterol (mg) 198,
Sodium (mg) 1056,
Carbohydrate (g) 25,
Total Sugar (g) 15,
Fiber (g) 5,
Protein (g) 46,
Vitamin C (DV%) 32,
Calcium (DV%) 11,
Iron (DV%) 21,
Percent Daily Values are based on a 2,000 calorie diet

Hints and How to's for Chicken Recipes

admin — Wed, 01 Oct 2008 15:12:05 +0000

Hot:

These Hints and How-To’s for Chicken Recipes are directly from the Lando’Lakes website. I thought it was interesting that you should only store uncooked chicken in the refrigerator for two days before cooking. Another good argument for cooking chicken right away and using the “leftover” cooked chicken for the recipes found at “LeftoverLovers.com”!

Storing Chicken

Proper storage of chicken is essential to maintain flavor and quality.

Chicken may be stored in the refrigerator for up to two days before cooking. It should be washed in cold water, patted dry, and wrapped in plastic food wrap or aluminum foil for refrigerator storage.

Chicken freezes well. Freeze chicken in original unopened store packaging. Or, you can wash chicken in cold water and pat dry. Then, wrap in freezer paper, aluminum foil, or resealable plastic freezer bags. When stored properly, chicken may be kept in the freezer for up to 6 months.

Freezer temperature should be 0° F. or less.

Thawing Chicken

The safest way to thaw chicken is in the refrigerator but you can also use a microwave. Approximate thawing times for each are:

Refrigerator:

Chicken Type/Cut Thawing Time
Whole chicken 12 to 16 hours
Cut-up chicken 4 to 9 hours

Microwave*:

Chicken Type/Cut Thawing Time
Boneless breasts 9 to 13 minutes per pound
Chicken pieces 4 to 8 minutes per pound
Chicken quarters and whole chickens 5 to 9 minutes per pound

*Use Defrost or Low (30%) power setting. Cook immediately after thawing in the microwave.

Trisha Yearwood's Unusual Chicken Salad

admin — Wed, 01 Oct 2008 14:47:37 +0000

Hot:

This unusual chicken salad from Trisha Yearwood’s cookbook, “Georgia Cooking in an Oklahoma Kitchen,” is jammed with flavor. This recipe is a great way to use up leftover grilled chicken.

CHICKEN SALAD WITH FRUIT

Start to finish: 20 minutes (plus chilling)

1 cup mayonnaise

2 tablespoons olive oil

2 tablespoons orange juice

1 teaspoon salt

5 boneless, skinless chicken breasts, cooked and cooled

3 cups cooked rice, cooled

1 1/2 cups green grapes, halved

13-ounce can pineapple bits in juice, drained

15-ounce can mandarin orange sections, drained

1 cup slivered almonds

Ground black pepper In a large bowl, mix together the mayonnaise, oil, orange juice and salt. Set aside.

Dice the chicken breasts, then add to the mayonnaise mixture. Add the rice, grapes, pineapple, orange sections and almonds. Gently mix until all ingredients are coated with the dressing. Season with pepper.

Cover and refrigerate until chilled (overnight is best). Serves 12.

(Recipe from Trisha Yearwood’s “Georgia Cooking in an Oklahoma Kitchen,” Clarkson Potter, 2008)