Chicken Casserole

A Chicken Casserole Low Calorie Recipe
Casserole recipes are commonly known as a one-dish food that generally include the cooked poultry, meats, egg, fish & vegetables; bound with soup or sauce. They are basically cooked by using the casserole dish therefore in which the name was came from. There are Varieties of low-calorie recipes were presented depending on each person's necessity. The typical low calorie intake on a daily basis is made up of 1500 - 1800 kcal. Normally, calorie intake varies, 1940 kcal for females and 2550 kcal for men. These calories are then burned up into energy and the excess intake turn into fat. Low- calorie diet should always be upon the doctor's advice. Regular food are usually eliminated and also a meal replacement is recommended. There is a casserole recipe that I usually prepare for my family is the low- calorie Chicken Casserole.

Low Calorie (Filipino's) Chicken Casserole Ingredients:
1.5 lbs chicken breast (skinless), diced
1 bay leaf
4 tbsp olive oil
4 cloves garlic, crushed
1 tbsp paprika
1 tbsp parsley, chopped
2 medium size potatoes, diced
1 medium size turnip, diced
salt & pepper to taste
1 large onion, chopped
1 liter chicken stock
cup tomato paste
2 medium size carrots, diced
1 each green and red bell pepper, sliced

How to Cook:
In a mixing bowl / dish, combine all ingredients together the salt, chicken, paprika and pepper. Heat the olive oil in a casserole or a large sauce pan and place the seasoned chicken. Cook it for around five to ten minutes till the chicken turned brown. Take away the chicken and set aside. Saute onion with garlic on the same casserole prior to the onions are see-through. Add the chopped green pepper andparsley then the tomato paste. Blend well then cook for three or four minutes more.
Return the chicken to the casserole. Steadily add the chicken broth. Garnish with parsley and dish up immediately with plain rice.
Each and every 100 grams of chicken breast is the same as 116 kcal. This casserole recipe contains with 700 grams of chicken breast and thus has 812 kcal. Taking into account the extra vegetables, it's still in abidance using a low calorie diet which is intended to be 1500 -1800 calories each day according to a person's needs and doctor's suggestions.
You have just learned about How to Cook a healthy of Chicken Casserole. Happy Cooking! :)


For additional info about Chicken Casserole Slow Cooker please visit
Lamb Shanks Slow Cooker website

Chicken Corn Chowder

This great Chicken Corn Chowder recipe is a dish full of fresh vegetables well suited for the light bodied. The warmth of the chowder combined with the sweetness of the corn is sure to satisfy as well. Homemade chicken broth is combined with onion, shallots, potatoes, corn and cream in this simple, hearty chowder chef John shows us how.

Ingredients:

2 tbsp Butter
1 pc onion, chopped
250 g potatoes, cubed
½ cup cream of corn
1/2 cup fresh milk
½ cup all purpose cream
¼ kilo Chicken Breast Fillet, Boiled and cubed
½ tsp salt
¼ tsp pepper


Procedure:

Melt butter in a pan and sauté onions. Set aside.
In a stock pot cook potatoes, until tender in as little water as possible. Add creamed corn, milk, cooked onions and chicken. Simmer for 15 minutes then season with salt and pepper.
Makes 2-4 servings.

Soup is true comfort food. We have put together a collection of delicious soup recipes that will satisfy the hearty appetite; and that can be served for holidays, special occasions and everyday dining. Find the perfect clam chowder recipe from our growing selection of the world's finest soups.

Black Bean Chicken

This black bean chicken dish combines tasty chicken with the delicious black beans commonly known as Tausi.  View full recipe below.

Ingredients:

500 gm chicken breasts, cut in half to make less thick, and then cut into thin strips
½ Tbsp grated ginger
2 Tbsp cornstarch
1 Tbsp rice wine
½ Tbsp soy sauce
1 ½ Tbsp cooking oil
1 tsp sesame oil
1 ½ Tbsp chopped shallots
½ Tbsp minced garlic
2 Tbsp black bean and garlic sauce (available in supermarket)
½ cup chicken stock
1 ½ tsp sugar
1 cup (80 gm) snow peas
½ cup shiitake or oyster mushrooms, sliced into strips

Procedure:

Combine the chicken with ginger, cornstarch mixture and soy sauce. Leave to marinate for 10 minutes.

Heat cooking oil and sesame oil in a wok over high heat.  Sauté shallots and garlic for 30 seconds or until fragrant.  Add black bean sauce and stir-fry for another 30 seconds.

Add chicken and let cook. Add chicken stock and sugar. Bring to a boil. Reduce the heat to low and simmer for 3 minutes. Add the snow peas and mushrooms and cook for another 2 minutes or until vegetables are tender.  (optional ) Add some red pepper flakes, or some chili garlic sauce to give the dish a little spicy.

Makes 3-4 servings.

Chicken Curry - A Caribbean Recipe

There's nothing nicer on a cold winter's night than a warming chicken curry. Many of us turn to Indian recipes for our chicken curry but here's a Caribbean recipe or two, just for a change.
Actually here are a couple of different methods for making your own Caribbean chicken curry.

Recipe 1
Ingredients
1 whole chicken
1 large onion, peeled and chopped
Vegetable oil for frying
1 tbsp hot curry powder
1.5cm root ginger
1 cloves garlic
Salt and black pepper
½ tsp cayenne pepper
3 potatoes, peeled and cut into chunks

Method
First wash and skin the chicken then cut into joints, then cut each joint into two or three pieces depending on size.
Next, heat the oil in a large saucepan and fry the onion until golden.
Peel and chop the root ginger and the garlic then grind to a paste, using a little water if necessary and add to the onions, continuing to fry for a minute or so.
Add the curry powder, cayenne and salt and pepper to taste. Stir a fry for a minute or two then gradually add about 200ml water. Don't add too much at this stage.
Put the chicken into the pot and stir. Cover and simmer until nearly tender (about 15 minutes), adding water if necessary then add the potatoes, cover once again and cook until the potatoes are done (about another 15 minutes).
This next recipe is a bit spicier than the last so choose whichever one suits your palate the best.

Recipe 2
Ingredients
1 whole chicken
Lemon or lime juice
1 onion, peeled and finely chopped
3 spring onions, finely chopped
4 cloves garlic, peeled and crushed
2 hot chillies such as Scotch Bonnet
6 tbsp Jamaican curry powder
5 sprigs fresh thyme or 1 tsp dried thyme
Salt and black pepper to taste
1.5 tbsp vegetable oil
2 potatoes, peeled and cut into small pieces

Method
Rub the lemon or lime juice all over the chicken then chop it into small pieces.
Combine, the chopped onion, spring onions, chillies and the crushed garlic in a bowl and add the curry powder, thyme, salt, pepper and oil, stir well and mix in the chicken pieces. Cover and leave to marinate in the fridge for at least two hours or overnight.
Brown the chicken in some more vegetable oil, add the potatoes and some water and leave to stew on a very low heat for about an hour. Top up the water if necessary.
Traditionally, Caribbean chicken curry is served with rice and peas.



For more chicken curry recipes, visit Liz Canham's website Authentic Curry Recipes.