It's a better idea to freeze whole cooked chicken breasts rather than
diced chicken meat.
Not exact matches
While noodles are cooking, remove casings from al fresco Sun Dried Tomato
Chicken Sausage and
dice meat.
Shredded
meat from 2 cooked
chicken legs 6 leaves Bibb lettuce 1/2 seedless cucumber, chopped 1 mango, pitted, peeled and
diced 1/2 cup seedless grapes 3 scallions, thinly sliced 1/2 cup chopped fresh cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)
Meanwhile, discard the skin from the
chicken and
dice the
meat.
Latin Flare Burger Yields: 6 large burgers Ingredients for the patty: 2 pounds ground
chicken breast 1 large Vidalia onion, minced into
meat 1/2 cup cornmeal 1 tbsp adobo seasoning 2 tbsp Montreal seasoning 2 jalapenos peppers, seeded and
diced 1 cup of corn 1 tbsp hot sauce Directions: Preheat grill 350 degrees.
Meat: Use the combination here, use one or the other, or substitute for
diced chicken.
1 tablespoon olive oil 1 medium onion,
diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or
diced chicken flavored seitan (or 8 ounces faux
meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
soup: 2 - 3 carrots, washed, peeled &
diced 2 celery stalks,
diced 1 small onion,
diced 2 garlic cloves, minced
meat of kosher rotisserie
chicken, shredded 1/2 cup rice 1/8 -1 / 4 cup kosher fish sauce (i used Red Boat) 1 TBL oil, olive oil or grapeseed
Approx. 8 cups homemade
chicken stock 2 cups cooked
chicken meat (I use
meat left over from making stock) 1 large onion,
diced 1 - 2 cloves garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1 celery stalk, finely sliced 3 carrots, peeled and
diced 2 - 3 other root vegetables (eg.
Ingredients: 1 cup quinoa 1 1/2 cups low - sodium
chicken broth 1 tablespoon extra-virgin olive oil 1 1/2 cups cauliflower «rice» (aka very finely chopped cauliflower florets) 1/2 medium yellow onion, minced 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 2 cups
diced or shredded
chicken breast (I used the foolproof method, but feel free to use the
meat from a store - bough rotisserie bird.)
Spread the
diced veggies into an even layer, place the
chicken among the veggies to absorb their moisture (don't place the
meat on top of the veggies, it becomes dry).
2 cups
diced or shredded
chicken breast (I used the foolproof method, but feel free to use the
meat from a store - bough rotisserie bird.)
1 Pound Cooked
Chicken Breast
Meat, Cut Into Strips 2 Tablespoons Hot Buffalo Wing Sauce (Plus Additional For Assembly) Salt & Pepper Dash Cayenne Pepper 4 Whole Wheat Tortillas 1 Celery Stalk, Cut Into Matchsticks 1 1/2 Cups Baby Spinach 1 Large Tomato, Cut Into
Dice Sauce: 1/4 Cup Crumbled Blue Cheese 1/4 Cup Low Fat Olive Oil Mayonnaise 3 Tablespoons Fat Free Greek Yogurt Sat & Pepper
For the
meat: 1 onion,
diced 1 - 2 cloves garlic, minced 1 tablespoon fresh ginger,
diced 1 - 2 jalapeno peppers, seeded and
diced 1 1/2 pounds of ground
meat, beef or lamb 1 tablespoon turmeric 1 teaspoon coriander salt & pepper to taste 3 tablespoons tomato paste 1 1/2 cups
chicken or vegetable broth or water
2 teaspoons plus 1 tablespoon olive oil 1 yellow onion,
diced 1 pound ground
chicken (preferably 2/3 white
meat plus 1/3 dark
meat) 4 ounces Cabot Hot Buffalo Wing Cheddar, grated (about 1 cup) 2 red Fresno chiles, finely chopped 1/4 cup chopped fresh cilantro 1 tablespoon Cholula Hot Sauce, or more to taste 1/2 teaspoon salt 1/4 teaspoon ground black pepper Whole grain buns, fresh spinach leaves and sliced cucumbers
ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground
chicken (50 % white
meat, 50 % dark
meat) 1 yellow onion (peeled, small
dice) 2 carrots (peeled, small
dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium
chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
1 lb ground lamb (or other
meat: beef, turkey,
chicken, etc.) 2 cloves garlic, minced 1/2 of a small onion,
diced 1 tsp dried thyme 1 tsp dried rosemary 1 tsp dried basil 1/4 tsp salt 1/4 tsp pepper 2 tbsp virgin coconut oil 1/4 cup water
Making broth - based soups at home follows a certain formula — cook any
meat (in this case, that was
chicken breasts), sauté the aromatics (things like onions and garlic), including any herbs or spices, pour in the liquid (
chicken broth and
diced tomatoes for this soup), simmer, then add in any vegetables and extras (such as tortellini) that need a smaller amount of cooking time.
Vegetarian protein additions can be seitan or wheat
meat, tofu which has been frozen and baked or grilled in small
dice or very thin slices, in addition to
chicken, turkey, beef, ham, or even bacon.
If using uncooked
chicken,
dice into cubes and add to saucepan Step 3: Add just enough water to cover the veggies (and
meat if cooking).
Dice leftover turkey
meat and Thanksgiving vegetables, like Brussels sprouts, sweet potatoes and green beans, and turn them into a broth - based
chicken soup.
2 Tablespoons Olive Oil 1 Medium Onion, Peeled &
Diced 2 Carrots, Trimmed &
Diced 2 Celery Stalks,
Diced 4 Links Italian Turkey Sausage,
Meat Removed From Casings 3 Garlic Cloves, Peeled &
Diced 1 (1 Pound) Bag Green or Beige Lentils 2 Cups
Chicken Broth 1 Tablespoon Chopped Fresh Thyme 1 Tablespoon Chopped Fresh Oregano 1/3 Cup Chopped Fresh Parsley Salt & Pepper 1 Can Black Beans 1 Can Chickpeas Lemon Wedges Herb Pesto: 1 Cup Fresh Basil 1/3 Cup Fresh Parsley 1/4 Cup Fresh Mint 2 Cloves Garlic, Peeled Salt & Pepper 1 Tablespoon Lemon Juice Extra Virgin Olive Oil
To insure moistness and flavor, I mixed the ground turkey
meat with
diced Bilinski's all natural mild Italian, casing free,
chicken sausage.
The stew is naturally vegan sans optional cheese topping — and I really urge you to keep it vegetarian — but if you must have
meat, you could easily add some
diced chicken sausage or shredded
chicken into the mix.
I dig ground
chicken in this pasta for its texture and the fact that it cooks in about 5 minutes, but you could easily sub two
diced idiotproof
chicken breasts or shredded
meat from a store - bought rotisserie
chicken.
about 200 g of left over
chicken meat 1 liter of
chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper,
diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped
If you like tiny cubes of
meat, then
dice your cooked
chicken and place in a bowl.
Almost any food that is healthy and nutritious and has a soft texture makes a good finger food, if it's cut small enough:
diced pasta; small pieces of well - cooked vegetables such as carrots, peas, or zucchini; and pea - sized bites of
chicken or soft
meat.
When baby is ready for
meat, stir in
diced chicken or cooked ground turkey.
Ingredients: 1 cup quinoa 1 1/2 cups low - sodium
chicken broth 1 tablespoon extra-virgin olive oil 1 1/2 cups cauliflower «rice» (aka very finely chopped cauliflower florets) 1/2 medium yellow onion, minced 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 2 cups
diced or shredded
chicken breast (I used the foolproof method, but feel free to use the
meat from a store - bough rotisserie bird.)
Here is sample meal plan Breakfast: Fat bomb coffee, Turkey sausage, Carb wise yogurt with three strawberries
diced up Snack:
Meat and cheese Lunch: Low carb brocoli cheddar soup homemade, Grilled
chicken Snack: Cottage cheese with two small Roma tomatoes
diced Dinner: 2 fillets Fish, cauliflower mash with gRlic butter, Green beans Snack (sometimes): 2 fat bombs Drink gallon of water.
You can serve this gluten - free, vegetarian dish as a full meal or, for our
meat eating friends, serve along side some cooked
chicken or even toss leftover
diced chicken right in!
From vegan hot dogs, vegetarian beef cutlets and breakfast sausages, to vegetarian
diced chicken, vegan taco
meat and hamburgers made from plant - based protein, we've got the selection of veggie
meat that fits your needs and your taste.
That can be leftover taco
meat, leftover bits of
diced steak, leftover pulled
chicken, leftover
diced pork chops, hard boiled eggs, smoked salmon, tuna, nuts, you get the picture.
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or
chicken (any ground
meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch
dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use
boneless
chicken meat with skin (white or dark; skin may be too rich for some dogs, and its inclusion is optional) 2 cups brown rice or barley 6 large sweet potatoes, peeled and
diced 6 carrots, peeled and chopped 1 medium package (24 oz.)