Chicken can be a versatile component in a family’s menu plans. Less expensive than beef, I’ve found that using chicken as my main meat allows me to stretch my grocery budget much farther than I could otherwise stretch it. Using chicken a great deal, though, requires me to have a large arsenal of chicken recipes in my recipe box.
Fortunately, I have found many different recipes that my family loves. Some are traditional, all-American recipes. Others, however, are a little spicier. Rotating all of these recipes into my meal plans keeps me from ever having to hear my family groaning, “Ugh! Chicken, again?!”
Fried Chicken – My mom’s friend chicken was always one of my favorite foods growing up, so it’s no wonder that I prepare it for my own family. I simply coat the chicken in flour a fry at a low temperature. This meal does take some time to prepare, though, so I don’t recommend trying to cook it on a night filled with other activities.
Chicken Enchiladas – My husband loves spicy foods so coming home to find that it’s enchilada night totally makes his day. Add chili pepper, a sliced green onion, a chopped tomato, and shredded cheese to cooked chunks of chicken. Spoon the mixture into enchilada shells, roll the shells, and drizzle them with your favorite taco sauce. Add a little more cheese over the top and bake the entire creation in your oven until the cheese is melted.
Chicken Pot Pie – No food is as comforting to me as a chicken pot pie. You can make small ones for each member of your family or cookie one large to dish up cafeteria-style. Flour, salt and shortening are all you need to make a fluffy crust for the top of your entrée. Place a layer of crust into your pie pan and cover it with the yummy filling. Chicken chunks, two cups of mixed veggies, and salt and pepper are all great filling ingredients. Add anything else you like and cover with another layer of crust. Bake the entire thing at 425 degrees for around thirty-five minutes.
Asian Chicken Salad – For a totally different take on chicken, my family enjoys an Asian version of chicken salad. I begin by coating chunks of boneless, skinless chicken breast with a ginger-sesame dressing. A cup of Bisquick mixed with a quarter cup of coconut serves as a breading for the chicken. I pour the dry ingredients into a baggies, drop in a few of the coated chunks of chicken, and shake the bag until the pieces are coated. Continue in this manner until everything is coated. Next, you should cook the chicken chunks in a skillet until they are browned and cooked throughout. Finally, add the chicken to a mixture of salad greens, snowpeas, radishes, mandarin oranges, and anything else you like. Top the whole thing off with a sesame salad dressing.
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Thanks, looking for new chicken recipes. I always have the same meals.
For new chicken recipes–I have two words–”Stuff it”!
Yep. Filet open some boneless breasts (they should look like hearts), and you can stuff it with just about anything!
Ham & cheese, a veggie combo (sauteed mushrooms, spinach and onions works good), or really just about anything else.
Fold over or roll up, then you can bake or fry.
Variations of this can keep your menu fresh for days!