Chicken Recipes

Place all ingredients in a crockpot and add enough water to cover.

Cook for 8-9 hours on low until chicken/beef is very tender. Remove meat from crockpot and shred.

Divide into 8 individual servings and place in small containers. Add 1-2 Tbsp. broth to each serving to

Keep moist. Seal and freeze. Hint: chill beef broth and skim off fat before using. Save remainder of broth for use in other recipes.

8 Servings

You can cook several pounds of beef/chicken ahead in a pressure cooker. Remove visible fat from beef or use chicken breasts. Add all the ingredients and pressure chicken for 30 minutes and beef 50-60 minutes. Remove the meat and shred upon completion. Divide into 8 individual servings and place in small containers. Add 1-2 Tbsp. of the broth to each serving to keep it moist. Freeze extras.

Hint: Chill beef broth and skim off fat before using. Save the additional broth for other recipes.

8 servings

Cook ground meat until done. Remove from frying pan into a colander and rinse under hot water to remove all fat. Return to pan and add the remaining ingredients. Simmer for 20-30 minutes. Divide into 8 portions and package. Serve with Melba toast and additional fresh tomato wedges to complete your vegetable. Freeze unused packages for quick meals later.

8 servings

Mix together finely grated ginger, garlic, onion powder, balsamic vinegar, salt, pepper and chicken pieces. Cook until chicken is cooked thoroughly and then add the Napa cabbage and cook until cabbage is slightly cooked. Take the 2 green cabbage leaf and split the chicken mixture and place in cabbage leaves and roll into a wrap.

Lightly coat a large skillet with cooking spray and warm to medium-high heat. Sauté the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet.  Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.  Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, and then coat the chicken breasts evenly with the spice mixture.  Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Season chicken breasts with ground black pepper and garlic salt. Lightly coat a medium skillet with cooking spray and brown the onion and seasoned chicken breasts. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

In a medium saucepan add 2 cups chicken broth. Bring to boil. Add spices, cabbage and cooked chicken. Stir constantly.  The broth will begin to dissolve, so it will become less soupy. Let simmer for about 10 minutes or so, until the cabbage is to your preference.

Mix chicken and all seasonings and 1/2 the lime and cook chicken through. Throw the spinach in for 1 minute and serve in a bowl and squeeze the other 1/2 of the lime

Preheat grill for medium to high heat. Dip chicken in lemon juice and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice. Cook on the grill10 to 15 minutes per side, or until no longer pink and juices run clear.

Mix all ingredients into the ground chicken breast and mold into a small patty. Grill or broil and serve with the spinach and balsamic vinegar.

Pour salsa into large saucepan. Add chicken breasts to sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.

In a medium bowl mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 T. of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables). Lightly oil the grill with cooking spray. Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

Steam big cabbage leaves for 5 minutes. Move leaves over to side of steamer to make room for shredded cabbage. Steam both for 5 additional minutes. Remove shredded cabbage to a mixing bowl. Add chopped chicken or shrimp and spices. Mix and then wrap in a big cabbage leaf.

Lightly brown the chicken in small saucepan with lemon juice. Add garlic, onion, spices and water. After chicken is cooked add fresh tomatoes and basil. Continue cooking for 5-10 minutes. Salt and pepper to taste, garnish with fresh basil.

*Makes 1 serving (1 protein, 1 fruit or vegetable)

This one is great for variety while on the HCG Diet.

In a large bowl, combine ginger, garlic, turmeric, salt, and yogurt. Marinate the chicken pieces in the mixture for 3 hours.

Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill chicken until juices run clear.

Season birds with salt and pepper and put 1 bay leaf in each cavity. Truss for roasting. Arrange vegetables in roasting pan. Place birds, breast side up, on vegetables. Combine herbs and brush over birds. Roast in 375 degree F. oven 55-65 minutes or until tender, basting with pan juices.  Use a light cooking spray if herbs don't stick to chicken.

Place ingredients in baking dish. Sprinkle with salt, pepper and garlic over them. Cover with tin foil. Poke fork holes in foil. Cook on smoker or in oven with small amount of liquid smoke. Cook until tender.

Puree first 5 ingredients with salt and pepper in processor or blender. Arrange chicken in shallow dish and pour puree over. Cover and refrigerate for 4 to 6 hours, turning several times.

Preheat oven to 350 degrees. Drain marinate into small bowl. Pat chicken dry with paper towel and arrange in single layer in shallow roasting pan. Roast 45 minutes basting often with marinade.  Heat coals until gray ash forms. Spread around perimeter of barbecue, leaving center with well-spaced single layer of coals. Set grill 4" above coals, let coals burn about 20 minutes.  Arrange chicken pieces without touching over center of grill. Cook 15 minutes, turning and basting frequently until chicken is crisp and browned, adding remaining pine boughs to fire when smoke dies down.

4 servings.

Bone and skin chicken breasts. Cut each into 2 pieces, cutting crosswise so that each piece is 2 to 3 inches square.  Place between sheets of plastic wrap. With flat side of mallet, pound to about 1/4 inch thickness and double the diameter.  Lightly spray oil in skillet. Add chicken. Sprinkle with salt and black pepper. Brown quickly on both sides, cooking about 1 minute in all, sufficient time to cook meat through. Remove onto warm platter.  Pour off excess fat. Add wine, vinegar, capers and lemon juice to pan. Heat to a boil, scraping bottom of pan.  When about 4 tablespoons liquid remains, pour it over chicken on platter. Sprinkle with parsley. Garnish with lemon and lime slices. Serve immediately.