Gluten Free Chicken Fingers May 19, 2008

Another of my favorite treats that I never expected to be able to eat on a healthy diet is chicken fingers.  This recipe is referred to by my friends as Healthy Chicken Fingers.  They are made with good fresh heart-healthy oil and whole grain flour.  What’s not to love?  I never measure ingredients when I make this recipe, so I have estimated.  Adjust to your liking.

Healthy Chicken Fingers

6 – 8 Chicken tenderloins or chicken breasts cut into strips
1 egg
3/4 – 1 cup Brown Rice Flour
1 tbsp Garlic Powder
1 tbsp Italian Seasoning
A pinch of Red Pepper Flakes
A pinch of Black Pepper
Canola Oil

Put about an inch of oil in a pan on medium heat, and while your oil warms up, mix together all dry ingredients.  Beat the egg and dip the chicken in egg, then in the flour mixture.  Fry until golden brown.  Serve with organic ketchup and a salad. 

My friend commented once that these taste better than the fast food kind.  I hope you think so too!

 

The multitasking chicken May 18, 2008

I just love chicken. Being one of the only meats I can digest (I ate beef and pork for so very long, and ignored many a stomachache because of it) it’s kind of a staple around my house. I like to buy a whole chicken, and make a soup out of it, and then a lot of the meat then becomes chicken salad or some other fun thing. Today I will share 3 chicken recipes, all from one whole chicken. The one I bought the other day cost about $7.50 and it will last all week in various forms.

First, I cook the chicken and start making the stock. For the broth, you will need:

a whole chicken

a couple of carrots

a couple stalks of celery

half an onion

a bay leaf or two

your choice of spices

black pepper

Later, you will need: whatever veggies you like in your soup- I suggest a bag of frozen mixed veggies, celery, carrots, onion, potatoes…

brown rice or pasta

wild rice is also nice in this soup

 

Put the chicken in a stock pot and fill it with water. Add the ingredients from list #1. Cook this for a while until the meat on the chicken is cooked all the way through- a half hour to 45 minutes (or so). Take off the meat that you can get to easily, like the breast meat and some from the legs. Put that in the fridge. Cook the carcass for a couple of hours, until you feel like going on to the next step. Add water as needed.

Cook your rice or pasta while you strain the bones and veggies from the broth, and find the chicken that is still left on the bones. Put the broth back on the stove. Add the vegetables that you want in your soup, and cook for a short time, until they feel ready. When the vegetables are done, add the rice or pasta and salt.

Chicken Salad

Ok, remember that chicken you put in the fridge? It will make great chicken salad. Once it’s cooled, cut into small chunks. Divide the chicken to make both of the following recipes.

You will need:

Mayonnaise (corn syrup free)

1/2 -3/4 cup chopped onions

1/2-3/4 cup chopped celery

freshly ground salt and pepper

Mix together. Yum!

Fake Pulled Pork Sandwich

My husband likes pulled BBQ pork sandwiches, but he hasn’t had one for years. This was a welcome surprise. You will need:

barbecue sauce

onions

freshly ground pepper

lettuce & tomato

whole grain bread

Mix the barbecue sauce, onions, and chicken. Make a sandwich. Yum!