whats for dinner?

thanks guy's and Ms.T

any Idea's?
I have chicken breasts and ground beef
and I have already done all I can in my lifetime. . .
I thought there there was only so much you can do with ground beef untill I saw
IRON CHEF AMERICA
where they did some really weird sh. .stuff. . .
what do you like to do and /or what would you do with what I have
(spices and money are also limited)

 

I have a million and ten ideas for chicken breasts, since we tend to eat a lot of it (low fat and cheap). Ground beef I tend to only use for chili, shepherd's pie, and tacos.

If you want cheap spices, hit the dollar store and/or RiteAid, they've got huge bottles for a dollar or less. That's where I get most of mine.

Quick and dirty best chicken recipes I have?

Balsamic Peppered Chicken

What you need:
4 boneless, skinless chicken breast halves
2 teaspoons lemon-pepper seasoning
1 ½ teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
¼ cup chicken broth
2 garlic cloves, minced
4 teaspoons butter
parsley sprigs
cherry tomatoes

How to make it:
On hard surface with meat mallet or similar, lightly pound chicken to ¼ inch thickness.
Press lemon-pepper seasoning evenly on both sides of chicken.
In large skillet, heat oil to medium temperature.
Add chicken and cook, turning once, about 7 minutes or until fork can be inserted with ease.
Remove chicken to warm serving platter; keep warm.
In medium bowl, mix together vinegar, broth and garlic; add to skillet.
Cook over medium-high heat, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy.
Add butter, stir to melt.
Spoon over chicken.
Garnish with parsley sprigs and cherry tomatoes.

Serves 4.

Chicken and Artichoke Casserole

What you need:
4 boneless, skinless chicken breast halves
1 can (8 ounces) sliced water chestnuts, drained
1 can (2 ounces) diced pimento
1 can (14 ounces) quartered, water-packed artichoke hearts, drained
1 can (14 ounces) spinach, or 1 pkg. frozen (thawed)
1/3 cup minced onion
1 cup mayonnaise
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese (the stuff in the can)
1/3 cup dry seasoned bread crumbs

What you do with it:
In medium saucepan, cover chicken with cold water.
Bring to boil, reduce to low heat and simmer, covered about 7 minutes.
Turn off heat, remove cover and let chicken cool in the water for 10 minutes.

While chicken is cooling, stir together artichoke hearts, spinach, pimento, water chestnuts, onion, mayonnaise and pepper in medium bowl.
In small bowl, stir together Parmesan cheese and bread crumbs.
Stir half the crumb mixture into artichoke mixture.
Set remaining bread crumbs aside.

Preheat oven to 400°F.
Dice chicken and stir into artichoke mixture.
Spoon into 1-1/2 quart casserole and smooth top.
Sprinkle with reserved crumbs.
Bake about 35 minutes, until golden brown and heated through.
Serve over rice.

Makes 4 servings.

Garlic Lime Chicken

Ingredients:

4 broiler-fryer chicken breast halves, skinned, boned
1/2 cup low sodium soy sauce
1/4 cup fresh lime juice
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper

How to make:

Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Place chicken in bowl and pour sauce over all. Cover and marinate in refrigerator 30 minutes. Remove chicken from marinade and sprinkle with pepper. Spray non-stick frypan with butter-flavored cooking spray and heat over medium temperature. Add chicken and cook about 6 minutes on each side or until fork can be inserted in chicken with ease. Serves 4

Glazed Chicken
1/4 cup shortening
1/4 cup catsup
1/4 cup lemon juice
2 tbsp Worcestershire sauce
6 chicken pieces, your choice
1/4 tsp salt
Pinch of pepper

Preheat oven to 350 degrees.

Combine shortening, catsup, lemon juice and Worcestershire sauce in saucepan. Bring to a boil, remove from heat.

Arrange chicken pieces in baking dish. Sprinkle with salt and pepper. Pour sauce over chicken pieces.

Bake at 350 for 45 minutes. Turn chicken pieces several times during baking.

Oregano Garlic Chicken Breasts

What you need:
¼ cup lemon juice
5 cloves garlic, minced
1 ½ teaspoon oregano
¼ teaspoon pepper
4 skinless boneless chicken breast halves
¼ cup minced fresh chives or scallion greens
1 medium onion
¼ cup cornstarch
1 tablespoon butter
1 tablespoon olive oil
¾ cup chicken broth
2 ½ teaspoons grated lemon zest
Pinch of sugar

How to make them:
In a shallow 11x7-inch baking dish, combine the lemon juice, garlic, ¼ teaspoon of the oregano and the pepper.
Add the chicken, turn to coat well with the seasonings and set aside to marinate for 10 minutes.

Meanwhile, chop the chives.
Cut the onion into thin wedges.
Place the cornstarch on a plate or in a shallow bowl.
Remove the chicken from the marinade, reserving the marinade.
Dredge the chicken lightly in the cornstarch reserving the excess cornstarch.
In a large skillet, warm the butter in the oil over medium-high heat until the butter is melted.
Place the chicken in the skillet and cook for 5 minutes on each side.
Remove the chicken to a plate and cover loosely to keep warm.

Add the onion to the skillet and stir-fry until it begins to soften, 1-2 minutes.
In a small bowl, blend the chicken broth with the reserved cornstarch.
Add the broth mixture, reserved marinade, remaining ¼ teaspoon oregano, 2 tablespoons of the chives, the lemon zest, and the sugar to the skillet, and bring to a boil.
Return the chicken <and any juices that have accumulated on the plate> to the skillet and cook for 2-3 minutes, or until the chicken is cooked through.
Serve the chicken topped with the onion and sauce and sprinkled with the remaining 2 tablespoons chives.

Serves 4

Parmesan Chicken <for one>

What you need:
1 (6-ounce) skinned chicken breast half
1/2 teaspoon olive oil
1 tablespoon (1/4 ounce) grated fresh Parmesan cheese
1/8 teaspoon dried thyme
1/8 teaspoon dried oregano
1/8 teaspoon salt
Dash of black pepper
Cooking spray
1/4 cup fat-free, less-sodium chicken broth

How to make it:
Preheat oven to 400F.

Brush chicken breast half with olive oil.
Combine cheese and next 4 ingredients (cheese through pepper) in a small bowl, and sprinkle cheese mixture over both sides of chicken.
Place chicken in a shallow dish coated with cooking spray, and pour broth over the chicken.
Cover, and bake at 400F for 40 minutes or until done.


Buttery Tarragon Chicken
What you need:
4 4-oz. boneless skinless chicken breast halves
Butter-flavoured cooking spray
2 tablespoons yogurt -based spread <Brummel & Brown>
1 tablespoon minced fresh parsley
1/4 teaspoon dried tarragon
1/8 teaspoon salt
4 cups cooked angel hair pasta <about 8 oz. uncooked>

How to make it:
Place a large nonstick skillet over medium-high heat until hot.
Coat both sides of chicken with cooking spray.
Cook chicken 5 minutes on each side or until done.

Combine spread and next 3 ingredients in a small bowl.

Place chicken on a serving platter; top evenly with spread mixture.
Serve immediately over pasta.

Serves 4

Pan-Glazed Chicken with Basil
What you need:
4 4-oz. boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons chopped fresh basil OR 2 teaspoons dried basil

How to make it:
Sprinkle both sides of chicken with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat.
Add chicken; cook 5 minutes or until lightly browned.
Turn chicken over; cook an additional 6 minutes or until chicken is done through.
Stir in vinegar, honey and basil.
Cook one minute longer.

Serves 4.

Creamy Balsamic Baked Chicken Breast

2 boneless chicken breasts
Marinade
2 tablespoons fat free ranch dressing
3 tablespoons fat-free balsamic vinegar

Marinade the chicken for 30 minutes.
Preheat oven to 400 degrees F.
Bake at 400 for 30 minutes basting occasionally with additional marinade.

Soy Balsamic Chicken Thighs

1/4 cup good quality soy sauce
3 tablespoons balsamic vinegar
2 tablespoons sugar
2 garlic cloves, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
6-8 chicken thighs

Mix together the soy sauce, balsamic vinegar, sugar, garlic, salt and pepper until the sugar is dissolved.
Put cleaned and dry chicken thighs in a large sealable plastic bag, add the soy mixture, force out excess air and leave to marinate for up to 24 hours.
Preheat oven to 425F Transfer chicken and marinade to a large shallow baking pan (do not crowd chicken) then roast in middle of oven turning twice until chicken is cooked through for about 35-40 minutes.
Arrange chicken on serving dish.
Skim fat from the pan juices, place baking dish across 2 burners on top of stove add 1/3 cup water and deglaze over mod high heat stirring and scraping up brown bits, do this till reduced to about 1/4 cup. (approx 2 minutes) Spoon sauce over chicken.


Hopefully that helped some.

 

Any venison available? I can help with that.

 

Buy some chest expanders and exercise more frequently......

 

This recipe contains both ground beef and chicken, have fixed it with chicken breast but traditional chileans use chicken pieces. This is served at lunch at many local eating establishments and served with tomato slices, onion slices and oil and vinegar.

http://www.nuevoanden.com/recetas/recpastel.html