Leftover Recipes and Money Saving Budget Ideas » Leftover Chicken

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.

Oven Fried Chicken- Great as a Leftover!

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

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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

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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

The Brown Bag is back using Leftovers

Linda — Thu, 02 Oct 2008 16:23:42 +0000

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A recent article explains that more and more individuals are trying to save money by bringing lunch to work with them- many using leftovers such as leftover chicken or beef from the night before. In the article it explains “While the days of peanut butter and jelly sandwiches may be a distant childhood memory, the “brown bag” lunch is once again becoming a popular fixture on the office desk. With recent economic factors influencing food purchases, America is looking to the brown bag to save a few bucks. According to a new study from the market research firm NPD Group, weekday packed lunches among adults reached a new high in 2007, and this trend is expected to continue.”

But “bagging it” doesn’t have to mean a boring turkey sandwich and apple five days a week. With several new, affordable and convenient products, not to mention tips and tricks to turn leftovers into luscious lunches, ordinary options won’t be missed. Revamping the traditional brown bag can help cut costs, as well as turn your mid-day meal into a healthier, more delicious selection you’ll actually look forward to eating.

Leftover Love

Prepare healthy, delicious meals that dish up plenty of leftovers. A few tweaks to yesterday’s dinner can provide delectable work week lunches. Transform chicken or beef leftovers into healthy pasta dishes or vegetable packed salads that can easily be toted to the office. Try adding spreads, such as hummus, to spice up traditional cold cut sandwiches. Hummus, left over from a weekend get-together, can be a healthy, delicious alternative to mayo on Monday’s turkey sandwich as it is packed with flavor and is a great source of protein.

When preparing weekend meals, search for recipes that involve pantry staples such as whole wheat pastas, brown rice, and vegetables. Look for recipes that utilize ingredients that can feed the entire family for $10 or less and whip up inexpensive meals that dish out several portions. With the average serving costing just a little more than $2, one portion is cheaper, and usually healthier than your typical slice of pizza.

To ensure you can always prepare healthy, delicious meals any time of the week, always keep your pantry stocked with a few staples, including canned fruits and vegetables, such as Del Monte corn and tomatoes, and lean proteins such as tuna. Remember to keep a full spice rack to add your own personal touch to traditional recipes.

Brown Bag Buddy

Bring the concept of morning carpooling to the office lunch room, and try partnering with a work friend to make eating in more diverse and exciting! Take turns bringing packed lunches for each other to keep brown bagging fun and surprising. If others in the office want to participate, start a weekly, healthy work potluck lunch.

By planning ahead and stocking up on a few healthy staples, you’ll be prepared for quick and healthy meal options even during the most hectic weeks. And you’ll save a few bucks, too.