Ground Beef and chicken breasts recipes...HELP!!

Mikayl - posted on 03/11/2009 ( 15 moms have responded )

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I am such a horrible cook, I try so hard to make up new recipes! I think if I end up making one more thing that is absolutly discusting my husband is going to kill me!!! HAHA!! I really need new recipes for ground beef and chicken breasts. If anyone has any good Ideas...they are greatly appriciated!! Thanks a bunch!!

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Heather - posted on 03/17/2009

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I made a brunswick stew in my crockpot the other night using both chicken and hamburger meat and it was delicious!



1 lb. hamburger

1 lb. chicken breasts or tenders, cut into bite size pieces

10 oz bag of frozen peas

10 oz bag of frozen corn kernals

2 cans diced potatoes, drained

2 cans tomato soup

12-14 oz. ketchup

2 cups chicken broth

hot sauce to taste

salt, pepper, garlic salt, onion powder to taste



Put chicken in crockpot. Top with potatoes, peas, corn, soups, ketchup and chicken broth. Brown hamburger in skillet and then add to crockpot mix. Add seasonings. Cook on low for 8-10 hours or high for 4-6 hours.

p.s. I don't add the hot sauce into the pot. I let everyone add it to their own bowls after it's cooked...that way everyone can control their own heat level with it.

Caroll - posted on 03/17/2009

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This chicken recipe is super easy. You will need a pan that can go from stove top to oven to minimize steps and dishes.  Pre heat oven to 350 degrees.  sprinkle the chicken breast with mrs. dash (any flavor but I like the garlic).  cover the bottom of a pan with olive oil ( or you can fry 4 slices of bacon diced then add chicken to the bacon fact).  Brown the chicken on both sides.  Add one diced onion and one diced green pepper.  Whisk 3 parts water or chicken broth (the amount depends of the size of the dish but enough to cover the chicken) and 1 part flour together.  Then add 1 can diced tomatoes (there are a lot of flavors but I use plain or with chilie b/c they cost less) and minced garlic.  cover and place in oven for about an hour.  You can serve over rice or egg noodles. 



For a twist you can dice the chicken and mix with angel hair or spaghetti two seperate meals from one recipe.

Jaimie - posted on 03/11/2009

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Hello. You are not a terrible cook...you just haven't found the chef in you yet! Anyway I find chicken breast to be very versitile & esay to work with. The only thing is it needs to be cooked perfectly or it either dries if over cooked and it can't be under cooked. So watch your timing. Here are a couple of super easy ideas.



1- Marinate in teriaki sauce for the day. Barbeque on low flame for about 4 1/2 minutes per side. Depending on the thickness



2- Cut chicken into strips, coat with eggs(beaten), then roll in fine bread crumbs (add spices to the crumbs salt, pepper, italian) place on baking sheet & cook for about 17 - 20 minutes.@350 Dip in favorite chicken finger sauce.



3- marinate chicken in bbq sauce for the day. Place on foil topped baking sheet. Bake for 20-25 minutes @350



4- yummy chicken dinner, put chicken breast in casseole, mix together olive oil & poultry seasoning pour on chicken, cover cook for 25-30 min @350. meanwhile mash potatoes, make gravy & stuffing.& veggies.



I hope you like thease recipes. Good like finding your inner chef!

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Alexii - posted on 03/17/2009

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pulling it out of a hat takes alot of practice and comes with alot of "bumps" on your plate but how do you know unless you try right, that being said the betty crocker web site has a ton of easy and low cost meal ideas the are excellent i have made a few really liked the easy cheese burger pie and making taco super skillet tonight. best of luck



http://www.bettycrocker.com/cooking/dinn...

Jennifer - posted on 03/17/2009

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Hi everyone....I am adding to Lori's because we love this recipe after seeing it on Mission Impossible with Robert on the Food Network. We put in roasted red peppers and a basil leaf. We also melt down some butter with a whole garlic clove in it (but you can add more or cut back depending on how well you like garlic) and after we pound out the chicken (oh and we also put salt and pepper on the chicken breast before pounding out) we brush the garlic butter on first then start layering away.....The possibalites with this are just endless. We have also deep fried ours first before putting them in the oven so that they stay together. Only thing I suggest is that you don't put a cheese in there that melts easily because it will run out and you won't have any inside the chicken....good luck!

Lori - posted on 03/17/2009

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hey, here's a real simple reciepe and it's real good!! all u need is 4 to 6 chicken breast(all on how many ppl u r serving ) boneless and skinless pound it till it's flat not too thin place black forest ham and swiss cheese roll it up dip it into egg and bread crumbs and place 1-2 tooth picks to hold it in place put it in oven in @350 for about half hour make sure to check to see that it is moist and not dry..enjoy!! serve with mash potatoes or rice and a salad.

Karina - posted on 03/17/2009

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hello, sorry this is not low fat...but yummy....slice chicken breast in half width ways, brown them in a skillet. add 2 cloves crushed garlic and 1 cup chicken stock, simmer, turning the chicken until stock is almost dried up.

remove chicken from pan and set aside.

in same skillet pour in some more stock about half cup and 1 cup cream, 1 teaspoon sugar and 2 sliced green onions. simmer sauce for 5 mins and then add chicken back in pan turning to coat it in the creamy sauce.

serve ontop of rice or pasta...(i also serve it with pasta,brocolli and bacon for a one bowl dinner)



hope this helps.

kind regards, karina.

(australia)

Lauren - posted on 03/16/2009

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Here are several of our favorites:



Beef and Cheese Enchiladas

1 lb. ground beef or round (I used a little over a #)

1/2 c. chopped onion, or to taste

1/2 c. chopped green pepper, or to taste

1 can enchilada sauce

1 packet taco seasoning

8 oz. milk

1 can cream of chicken soup

2 c. (or more as desired) grated Cheddar cheese

1 1/2 pkg. corn tortillas, about 18 (I used 8 big tortillas...whole wheat, low carb ones)

1 can refried beans (I did not use these...I added about a cup, cup and a half of cooked rice)

I also added hot sauce and some salt and pepper to the meat



Saute ground round, onions and green pepper. Drain fat and add water and taco seasoning according to the package.Combine enchilada sauce, milk, soup. Partially cool meat mixture and add rice, 1 cup of cheese and half cup of the sauce mix/ Soften tortilla shells in microwave (I wrapped them in paper towel and microwaved them for about 45 seconds) or over steaming water for easy rolling. Spoon half of the sauce on the bottom of the pan. Spread each tortilla with approximately 1 tablespoon of refried beans; then spoon on some of the beef mixture.

Spoon on some of the cheese/soup mixture. (I filled each tortilla with approximately 1/2 cup of meat filling) . Roll up the enchilada. Place in long casserole dish. Repeat until all tortillas are used. Pour extra sauce over enchiladas. Sprinkle with remaining cheese. Bake 30 minutes at 350 degrees.



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Cincinnati Chili



Sauteed 1 chopped white onion and 2 cloves of garlic in olive oil until transparent and starting to brown.



Add 2 2tbs of tomato paste ans stir for a few minutes.



Add 1 large can of tomato sauce, 1 can of chicken broth and 3/4 cup of water.



Bring to a simmer and add 3 tbs chili powder, 1 tsp cumin, 1 tbs oregano, 1 tsp cayenne, 1.5 tsp salt, 1.5 tsp cinnamon, 1.5 tbs of apple cider vinegar, 2 tbs sugar, 1 tbs worchestershire.



Simmer 15 minutes.



Add 2#s of 85% ground beef and mash with a potato masher to break up meat finely (this is one thing that stands out in Cincinnati chili...it is very fine). Simmer about 20 minutes until beef is cooked.



Taste and add more spices if needed.



Serve the following ways:



Cincinnati chili lovers order their chili by number. Two, Three, Four, or Five Way. Let your guest create their own final product.



Two-Way Chili: Chili served on spaghetti



Three-Way Chili: Additionally topped with shredded Cheddar cheese



Four-Way Chili: Additionally topped with chopped onions



Five-Way Chili: Additionally topped with kidney beans



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Chicken Marsala

Thin cut chicken breast

Flour seasoned with salt pepper and garlic

Olive Oil

About 1/2 - 3/4 cup chicken broth

3/4 cup Marsala cooking wine

2 tbs butter

about 2tbs of corn startch and water, used for thickening

parsley for garnish

***sauteed mushrooms are great in this but the boys do not like them

***a touch of cream can also be added



Heat olive oil in frying pan over medium heat.



Dredge chicken in flour and fry on each side for about 4 minutes. Remove to platter.



Add butter to pan, then broth, and marsala. Simmer for about 5 minutes. Taste to see if anything else is needed...more saesoning, wine butter, etc.



Add cornstarch and water mixture (a little at a time) to thicken. Stir constantly.



Add chicken back in to heat up for about 2 minutes. Remove, pour sauce over the top and garnish with parsley.



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Chicken Francese (Would be great with shrimp or veal too!)



1 1/2 lb thin cut chicken breast

salt, pepper and garlic powder

1 - 2 eggs (beaten)

3/4 cup flour

3 cloves garlic (chopped)

1 cup chicken broth

1/2 cup white wine

1 TBS lemon juice (I usually add about 5 TBS)

parsley for color

1/2 stick butter

oil for frying

flour or corn starch mixed with a little water to thicken sauce (optional)

Optional toppings: sauted mushrooms, spinach, ham, prociutto, mozzerella



I usually double the sauce and serve with linguine or rice...Yummy!



Heat fry pan and oil to fry chicken. In a shallow dish mix flour with salt, pepper and garlic powder. Coat chicken with flour then dip in egg and fry to golden brown on both sides. Drain chicken and set aside (this can be done prior and refridgerated).



Preheat oven to 350 degrees.



SAUCE (can be made ahead too) In a small sauce pan, melt butter and saute garlic lightly. Add broth, lemon juice and wine. Simmer for 5 minutes. Add flour/cornstarch to thicken and boil for a few minutes. Add parsley and salt and pepper to taste.



Line baking dish with chicken, pour sauce over meat (if doubled recipe for sauce do not use entire amount), add toppings. Bake for approximately 15 minutes. Let stand 5 minutes before serving.



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Crockpot "Roaster" Chicken



1 large roaster



Dry Rub

***This rub is awesome. I think I will use it all the time for roast chicken!

4 tsp salt

2 tsp paprika

1 tsp cayenne pepper

1 tsp onion powder

1 tsp black pepper

1 tsp thyme

1/2 tsp garlic powder



1 med onion, peeled and quartered

1/2 cup cooking sherry or chicken broth

2 TBS butter

2 heaping TBS cornstarch mixed with water to thicken gravy





Mix rub ingredients.



Remove inards from chicken and wash and dry. Sprinkle rub inside and out of bird and under the skin. Place in a large ziploc and marinate in fridge for at least 2 hours, overnight is better.



Place a rack in the crockpot (if you do not have one, cut veggies can be used or make a rack using crumpled tin foil...this is to keep chicken higher than juices).



Add butter and sherry to pot. Stuff bird with onion and place on rack. Cover and cook on low for 8 - 10 hours (my pot cooks fast so it only needed about 7 hours...meat thermometer should read 170 - 180).



Remove chicken to cutting board and let rest about 10 minutes.



Strain juices into a sauce pot and bring to a boil. Stir in cornstarch/water and keeping stirring until thickened.



Remove skin from chicken and carve.



Serve with gravy on the side.

Brenda - posted on 03/11/2009

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Adding to Rebakah's: You can also coat the chicken in doritos, whatever is your favorite. I use miracle whip mixed with italian seasoning.

Rebekah - posted on 03/11/2009

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I call this one crunchy munchy chicken and my son eats it up. Chicken breast coated in mayo ( the real stuff hellmans fat free works well) then roll in crushed corn bread stuffing and bake for 35 min. at 350 the mayo makes the inside of the chicken so juicy and buttery. yum yum.

Karen - posted on 03/11/2009

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Chow Mein Noodle Casserole (allrecipes.com) is a favourite of ours...

You just brown a lb of ground beef with garlic, onions and celery (I also add mushrooms and beansprouts). In a lg bowl, mix one can cream of chicken soup, 1/2 cup of water, 3 tbsp or more of soy sauce, (I also add a bit of sesame oil) a cup of rice and a cup of crunchy chow mein noodles. Mix all together, then add the beef mixture and mix well. Pour into a 9x13 baking dish, crumble a handful of chow mein noodles on top and put in 350 degree oven until heated through (about 30 mins).

Laurie - posted on 03/11/2009

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Here's a quick, easy and delicious recipe:

2 pkgs ramen noodles--I like the beef ones

2 cups water

1 1/4 lbs. browned hamburger

1 pkg frozen veggies--I like to use the california blend

Mix and heat on stove or in the microwave

Marya - posted on 03/11/2009

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I have a great marinade which I use all the time for Chicken and pork.



1 cup balsamic vinegar

2 tbs steak seasoning

1 tbs brown sugar

1 cup Olive oil



Disolve the seasoning and sugar in the vinegar, add the olive oil. Let the meat (chicken or pork) marinate in the fridge for 2-3 hours. Cook in the marinade basting every 10-15 minutes. Cooking temps and time vary depending on the cut of meat.



I usually serve this with rice and a green veg. Hope that is helpful.

Brenda - posted on 03/11/2009

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Makedinnereasy.com I have been using this the past few weeks, and things have turned out good. I made creamy ziti with meat sauce, my husband loved it. I am trying orange glazed chicken tonight.

Kraftfoods.com try the 3 cheese penne and chicken. We enjoy that.

Tasteofhome.com "Dad's swedish meatballs" My 2 year old eats this one. It is one of my favorites. I have a modification to make it a little healthier and doesn't change the flavor much, if you are interested.

the websites have lots of other recipes that I have or would use, check them out. They have ingredients that I either have or are easy to get at the store and aren't expensive. I just gave you some of my favorites. Hope it helps.

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