poultry recipes

20 minute meal! These Turkey Taco Stuffed Sweet Potatoes are a fantastic option when you need a quick dinner recipe. 226 calories and 5 Weight Watchers Freestyle SP

Turkey Taco Stuffed Sweet Potatoes

sweet potatoes

olive oil

cumin (divided)

salt

pepper

lean (93%) ground turkey

garlic

chili powder

oregano

paprika

tomatoes

grated pepper Jack cheese

parsley

Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.

Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.

Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining ¾ teaspoon cumin, oregano, paprika, and remaining ⅛ teaspoon salt and pepper. Cook for 1 minute. Stir in the crushed tomatoes.

Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Broil until the cheese is melted, about 30 seconds. Garnish with parsley. Serve.

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20 minute meal! These Turkey Taco Stuffed Sweet Potatoes are a fantastic option when you need a quick dinner recipe. They're even good cold the next day.

One-Pot Chicken, Quinoa, Mushrooms and Spinach recipe...Healthy dinner, quick clean-up! 256 calories and 6 Weight Watchers SP

One-Pot Chicken, Quinoa, Mushrooms &amp; Spinach Recipe

boneless skinless chicken thighs, (trimmed)

rosemary

smoked paprika

ground pepper

olive oil (divided)

onion

crimini mushrooms (sliced)

quinoa

chicken broth

spinach leaves

Salt and pepper (to taste)

Place the chicken thighs in a medium bowl. Add the rosemary, smoked paprika, salt and pepper, and toss to coat the chicken.

Heat 1 teaspoon of olive oil in large nonstick skillet set over medium-high heat. Add the chicken and cook for 2 minutes on each side. Transfer the chicken to a plate.

Heat the remaining 1 teaspoon of olive oil in the skillet. Add the onion and mushrooms, and cook until the vegetables are tender, 4 to 5 minutes. Add the garlic and cook for 1 minute.

Stir the quinoa and broth into the vegetables. Bring to a boil, then cover, reduce heat and simmer for 10 minutes. Nestle the chicken into the quinoa, and cook (covered) until the liquid is absorbed and the chicken is cooked through, about 20 minutes (total of 30 minutes).

Transfer the chicken to a plate. Stir the spinach into the quinoa. Serve with the chicken. Season to taste.

Caramel chicken is a classic Vietnamese dish, also known as Ga Kho. The perfect combination of sweet and savory flavors.

Vietnamese Caramel Ginger Chicken (Ga Kho) Recipe

sugar

water

canola oil

onion (finely chopped)

ginger

chicken

fish sauce

black pepper

red chile flakes

green onions (thinly sliced)

Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes.

Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat.

Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.

With hot water (so the leftover caramel bits don't seize up on the bottom of the pan), clean and dry the pan.

Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute.

Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl.

To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded!

Add the reserved caramel sauce, fish sauce, ¼ teaspoon kosher salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes.

Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.

Transfer the chicken and cooked aromatics (ginger, etc.) to a serving platter. Thinly slice 3 green onions and use to garnish the chicken. Serve with rice.

This southwestern turkey rice casserole is a fantastic mix of spices, vegetables and lean protein. It all comes together in about 30 minutes for a healthy dinner. 267 calories and 5 Weight Watchers Freestyle SP

Southwestern Turkey Rice Casserole Recipe

turkey

onion (chopped)

cumin

brown rice

green chiles

salsa (your favorite kind)

corn kernels

cilantro

Monterey Jack cheese

Preheat the oven to 350 degrees F. Lightly coat an 11- by 7-inch baking dish with cooking spray.

Heat the olive oil in a large nonstick skillet set over medium high heat. Add the ground turkey and onions. Cook, breaking up the turkey, until the turkey is just cooked through.

Add the garlic, cumin, chili powder, paprika, salt and pepper, and cook for 1 minute.

Remove from the heat and stir in the rice, diced green chiles, diced tomatoes, salsa, black beans, corn and cilantro. Stir to combine.

Transfer the mixture to the prepared baking dish. Sprinkle the cheese over top. Cook until heated through, about 20 minutes. Serve.

https://content.jwplatform.com/videos/l0Kn74bx.mp4

This southwestern turkey rice casserole is a fantastic mix of spices, vegetables and lean protein. It all comes together in about 30 minutes for a healthy dinner.

Southwestern Turkey Rice Casserole

Make school night dinners a breeze with these slow cooker shredded barbecue chicken sandwiches, topped with a light kefir cilantro slaw.

Slow Cooker Shredded Barbecue Chicken with Kefir Cilantro Slaw

ketchup

cider vinegar

molasses

Dijon mustard

Worcestershire sauce

chipotle pepper (seeded & minced)

adobo sauce

lbs. boneless (skinless chicken thighs, fat trimmed (about 6 thighs))

tsp salt

tsp ground pepper

Green Valley Organics (Redwood Hill plain kefir)

apple cider vinegar

honey

cabbage

carrot

whole wheat hamburger buns

Heat the canola oil in a medium saucepan set over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

Add the ketchup, cider vinegar, molasses, Dijon mustard, Worcestershire sauce, chipotle pepper and adobo sauce. Whisk to combine. Heat the sauce until simmering.

The Sauce:

Season the chicken thighs with salt and pepper.

Heat the oil in a large skillet set over medium-high heat. Add half of the chicken and brown on both sides, 2 to 3 minutes per side. Repeat with the remaining chicken.

Place the chicken into the bottom of a large slow cooker.

Pour the barbecue sauce over the chicken and turn to coat.

Set the slow cooker to LOW and cook until the chicken is tender, about 4 hours.

Transfer the chicken to a cutting board and shred with 2 forks. Return the chicken to the slow cooker and toss to coat with the sauce.

The Chicken:

In a medium bowl, whisk together the Kefir, cider vinegar, honey, Dijon mustard, salt and pepper.

In a large bowl, toss together the green and purple cabbage, shredded carrot and cilantro. Toss to coat with the dressing.

Pour the dressing over the slaw mixture and toss to coat.

The Slaw:

Place one hamburger bun half on each of 8 plates. Top each with ½ cup of the chicken mixture and ½ cup of the slaw. Serve.

Putting it Together:

These Chinese Fried Chicken Wings Are All About the Seasoning! Soy Sauce, Oyster Sauce, Fresh Ginger, Garlic, Salt, and Pepper Combine to Deliver These ...

Chinese Fried Chicken Wings

Chicken wings 1 lb

ginger 1 tbsp

cloves

Oyster sauce 1 tbsp

Soy sauce 2 ½ tbsp

Salt ½ tsp

Black pepper ⅓ tsp

Canola oil

Cornstarch ¼ cup

All-purpose flour ¼ cup

Mix chicken with marinade

Mix chicken wings, ginger, garlic, soy sauce, oyster sauce, salt, and black pepper together in a large bowl. 


Marinate the chicken

Leave the chicken to marinate for 24 hours.


Dust the wings in flour

Mix all-purpose flour and cornstarch together in a separate bowl. Put the chicken wings in the bowl with the flour mixture. Dust the wings until they are evenly coated.


Fry the wings

Heat the canola oil to 350 °F. Drop the chicken wings into the hot oil and fry until golden brown and crispy.


Remove and drain

Remove the wings from the hot oil with a slotted spoon or strainer. Drain them on a wire rack over paper towels.


Serve

Pile the crispy chicken wings on a sharing plate and serve warm.


https://www.youtube.com/embed/_kdf5CoRpAo?feature=oembed

Thai Chicken Salad Recipe…It’s virtually impossible to stop eating this delicious, healthy salad! 236 calories and 4 Weight Watchers Freestyle SP

Thai Chicken Salad Recipe

Napa cabbage (thinly sliced (about 4 cups))

red cabbage (thinly sliced (about 2 cups))

carrots (grated (about 1 cup))

green onion (thinly sliced)

chicken breast)

almonds

lime (juiced)

peanut butter

soy sauce

agave nectar (or honey)

rice vinegar

chili garlic sauce

In a large bowl, combine the Napa cabbage, red cabbage, carrot, green onion, cilantro and chicken breast. Toss with the dressing. Garnish with the toasted almonds. Serve.

In a small glass bowl, combine the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth.

The Dressing:

https://content.jwplatform.com/videos/Rv3VySil.mp4

This Thai Chicken Salad recipe is always the star of the show whenever it's served at our table. This easy, healthy salad come together in 15 to 20 minutes.

Thai Chicken Salad

I Love This Easy Chicken Casserole, and It Is Made with My Favorite Type Of Chicken Meat - Thighs. Bone-In, Skin-On Chicken Thighs Are The ...

Easy Chicken Casserole

Chicken thighs 8

Olive oil 1 tbsp

Onion 1

Smoked Bacon 4

Mushrooms 5½ oz

Carrots 3

Plain flour ¾ oz

thyme 1 tbsp

Chicken stock 18 fl oz

Leek 1

Salt

Black pepper

Heat oven  

Season chicken thighs

Generously season chicken thighs all over with salt and lots of black pepper.


Fry chicken 

Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Add the chicken thighs and fry the chicken for 7–8 minutes, skin-side down. Once the skin is browned, turn the thighs and cook on the other side for 3 more minutes. Transfer the cooked thighs to a plate.


Saute onion, bacon and mushroom

Return the pan to the heat. Add 1 sliced onion, 4 bacon slices and 5½ ounces of sliced mushrooms. Saute stirring regularly over medium-high heat for 4–5 minutes, until lightly browned.


Transfer to casserole dish

Transfer the onion, bacon and mushroom to a medium casserole with a lid. Add carrots and flour to the casserole and toss together well.


Assemble casserole

Sprinkle the contents of the casserole with thyme. Pour in 18 fluid ounces of stock, a little at a time. Stir well between each addition. Add the cooked chicken thighs to the dish. Bring the contents to a gentle simmer and cover the pan with a lid.


Cook

Place the casserole in the oven and cook for 45 minutes. Remove and stir in the leeks. Cook for a further 15 minutes until the chicken and leeks are tender and the sauce has thickened. 


<p>Delicious casserole for family dinner!</p>


https://www.youtube.com/embed/FU_The50Kis?feature=oembed

This Spicy Asian Chicken Wing Marinade Makes the Most Amazing Chicken Wings. The Marinade Is Quick and Simple to Prepare and Has a Perfect ...

Spicy Asian Chicken Wing Marinade

Olive oil ⅓ cup

Soy sauce ⅓ cup

Honey ¼ cup

Chili garlic sauce ¼ cup

Lime Juice of 1

tbsp

Chicken wings 2 lb

Prepare marinade

Whisk together ⅓ cup of oil, ⅓ cup of soy sauce, ¼ cup of honey, ¼ cup of chili garlic sauce, lime juice, 4 minced cloves of garlic, and 1 tablespoon of minced ginger in a large bowl. Reserve ½ cup of mixture. 


Mix in the chicken wings and place in the refrigerator to marinate for 2 hours.


Top 11 poultry recipes recipes from across the web

The most viewed poultry recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Turkey Taco Stuffed Sweet Potatoes

One-Pot Chicken, Quinoa, Mushrooms ...

Vietnamese Caramel Ginger Chicken (...

Southwestern Turkey Rice Casserole ...

Slow Cooker Shredded Barbecue Chick...

Chinese Fried Chicken Wings

Thai Chicken Salad Recipe

Easy Chicken Casserole

Spicy Asian Chicken Wing Marinade

Honey Garlic Turkey Meatballs Recip...

One-Pot Italian Chicken & Quino...

Top 11 poultry recipes recipes from across the web

The most viewed poultry recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkey Taco Stuffed Sweet Potatoes

One-Pot Chicken, Quinoa, Mushrooms ...

Vietnamese Caramel Ginger Chicken (...

Southwestern Turkey Rice Casserole ...

Slow Cooker Shredded Barbecue Chick...

Chinese Fried Chicken Wings

Thai Chicken Salad Recipe

Easy Chicken Casserole

Spicy Asian Chicken Wing Marinade

Honey Garlic Turkey Meatballs Recip...

One-Pot Italian Chicken &amp; Quino...

The most viewed poultry recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

One-Pot Italian Chicken & Quino...