Category: – Poultry

Posted in - Poultry, Budget Friendly

Budget Friendly Bits: Easy Skillet Chicken Cordon Bleu

Posted on by Northerly Nosh

Under $10: Easy Skillet Chicken Cordon Bleu

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Cook time:10 Minutes
Prep time:10 Minutes

Makes 8 serving

Cost per serving $1.16
Total Cost $9.31

1 cup Italian seasoned breadcrumbs – cost $1.15
2 teaspoon pepper – cost $.08
1 teaspoon salt – cost $.01
16 chicken tenders (about 2 lb.) – cost $4.98
2 tablespoon butter – cost $.12
2 tablespoon olive oil – cost $.23
16 Slices of deli ham, cut into thin strips – cost $1.50
8 Swiss cheese slices, halved – cost $1.24

Prep Day: Combine breadcrumbs, pepper, and salt in a large zip-top plastic bag. Rinse chicken tenders, and add to freezer bag. Seal bag, and shake to coat. Place parchment paper on cookie sheet and place coated chicken on sheet and freeze for a few hours. Once frozen place in new freezer bag along with packaged cheese and bacon.

Serve Day: Thaw. Melt butter with oil in an ovenproof skillet over medium heat. Cook chicken 3 1/2 to 4 minutes on each side or until done. Arrange Canadian bacon strips over chicken in skillet, and top each with 1 cheese slice. Broil 5 1/2 inches from heat 2 minutes or until cheese is melted.

Posted in - Poultry, Healthy Eating

Healthy Eating: Diabetic Friendly Freezer Recipe

Posted on by Northerly Nosh

When you have diabetes it’s important to eat right and having healthy homemade choices in the freezer makes it easy to make those healthy choices.

Turkey Vegetable Bake

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Make 6 servings

2 cups sliced fresh mushrooms
3/4 cup chopped red or yellow sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons butter or margarine
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
2 cups fat-free milk
1 10 ounce package frozen chopped spinach, thawed and well drained
2 cups cooked brown rice
2 cups chopped cooked turkey or chicken
1/2 cup finely shredded Parmesan cheese (2 ounces)

Prep Day: In a 12-inch skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, turkey, and 1/4 cup of the Parmesan cheese. Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Cover baking dish with plastic wrap and then foil. Label and freeze for up to 3 months.

Serve Day: Thaw in the refrigerator for 1 to 2 days or until completely thawed. Bake, covered, in a 350 degree oven for 30 – 40 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

Nutrition Facts Per Serving:
Servings Per Recipe: 6
Calories: 297
Protein(gm): 24
Carbohydrate(gm): 28
Fat, total(gm): 10
Cholesterol(mg): 53
Saturated fat(gm): 5
Dietary Fiber, total(gm): 3
Vitamin A(IU): 8017
Vitamin C(mg): 35
Sodium(mg): 602
Calcium(DV %): 263
Iron(DV %): 2
Diabetic Exchanges
Milk(d.e): 1
Vegetables(d.e): 1
Starch(d.e): 1
Lean Meat(d.e): 2
Fat(d.e): 1

Posted in - Poultry, Budget Friendly

Budget Friendly Bits: Buttermilk Roasted Chicken

Posted on by Northerly Nosh

Under $10: Buttermilk Roasted Chicken

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adapted from Smitten Kitchen, originally from Nigella Lawson

6 servings

Total Cost: $8.08
Cost Per Serving: $1.35

3 cups buttermilk (I used 3 cups of regular milk with 3 tbsp of white vinegar) – $.82
6 garlic cloves, minced – $.60
1 1/2 tablespoon table salt – $.02
1 1/2 tablespoon granulated sugar – $.03
3 teaspoons paprika, plus extra for sprinkling $.37
Freshly ground black pepper – $.15
5 to 6 pounds chicken parts – $5.94
Flaked or coarse sea salt, to finish – $.15

Prep Day: Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in two freezer gallon-sized freezer bags and pour half of the buttermilk brine over each of them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 hours and freeze.

Serve Day: Thaw. When ready to roast, preheat oven to 425 degrees. Remove chicken from buttermilk brine, let the excess brine drip off, and arrange in large baking dish or large cast iron skillet (which is what I used). Sprinkle with additional paprika and sea salt to taste. Roast for 40-45 minutes, until brown and a bit scorched in spots. Serve immediately.