Ground chicken recipes?

Any good recipes to share with me?Ground chicken recipes?
LASAGNA LITE


9 lasagna noodles (about 8 oz; whole wheat noodles work)


1/2 cup onion, chopped


3 garlic clove, minced


1 lb ground turkey


1 cup mushroom, thinly sliced


1 green pepper, deseeded and diced


1 large tomato, diced


3 cups tomato sauce


2 teaspoons oregano


1 teaspoon basil


1 teaspoon dried parsley


1/2 teaspoon fresh ground black pepper


6 cups fresh spinach, chopped


2 cups fat-free ricotta cheese


3 teaspoons dried chives


8 ounces part-skim mozzarella cheese, grated





Directions


Preheat oven to 350掳F. Spray a large nonstick frying pan with vegetable cooking spray. Cook onion and garlic for several minutes stirring constantly. Add turkey and cook (crumbling the meat fine) until barely done about 4 minutes (if using precooked rinsed meat you don't need to cook for 4 minutes, just go to the next step). Add the mushrooms and cook for another 2-3 minutes. Add the green pepper, tomato, tomato sauce, oregano, basil, parsley and pepper and simmer 2-3 minutes. Remove frying pan from heat. While the sauce is cooking, cook noodles in a large pot of boiling water that has been sprayed with vegetable cooking spray until al dente. Drain noodles and rinse with cold water and drain. In a bowl, combine ricotta and chives, mix in spinach. Spray a 9x13-inch baking pan with vegetable cooking spray. Arrange 3 lasagna noodles on the bottom of the pan. Spread evenly with one third of the ricotta mixture, then one third of the turkey mixture, and sprinkle with one third of mozzarella. Repeat twice with remaining ingredients. Bake for about 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.





*Either ground chicken or ground turkey would work in this and it would be delicious either way!





Enjoy!Ground chicken recipes?
Buffalo Chicken Burgers





Preheat broiler. Combine 1 1/4 lb ground chicken, 1 diced celery stalk, and 3 tbsp cayenne pepper sauce (or hot sauce) in a bowl.


Shape into 4, 3/4 inch thick burgers. Spray both sides with cooking spray, place on rack in broiler pan and cook 12 to 14 minutes or until meat just loses its pink color, turning once.
Minced Chicken With Mushrooms





Ingredients





2 cups cooked chicken, fresh or canned


1 cup mushrooms


陆 cup milk


陆 teaspoon salt


1 tablespoon butter


1 tablespoon flour


录 teaspoon pepper








Instructions:





Chop chicken moderately fine.


Cut mushrooms into small pieces, boil them in their own liquor for five minutes, then skim them out, and set aside to keep hot.


Combine mushroom liquor and milk, make a white sauce with this liquid and the fat rubbed with the flour.


Add mushrooms and chopped chicken, and cook three minutes, stirring continually.


Add seasonings and serve on toast.





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Minced chicken with vegetables in lettuce cups





Ingredients:





4 large Boston lettuce leaves, washed and spun dry


2 tablespoons hoisin sauce


1/2 skinless boneless chicken breast, chilled (about 6 ounces)


1 1/2 teaspoons cornstarch


2 teaspoons dry white wine


1/3 cup canned water chestnuts (about 2 ounces), rinsed, drained and chopped fine


1/2 red bell pepper, chopped fine


1/4 teaspoon salt


1 large egg white, beaten lightly


For sauce


4 teaspoons oyster sauce


1 teaspoon Asian sesame oil


1/2 teaspoon sugar


1/4 teaspoon white pepper


1/2 teaspoon salt





2 tablespoons vegetable oil


1 small garlic clove, minced


2 tablespoons pine nuts, toasted








Preparation:





Brush inside of each lettuce leaf with 1/2 tablespoon hoisin sauce and chill.


In a food processor pulse chicken until chopped fine. In a small cup stir together cornstarch and wine and in a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white. Marinate chicken mixture 5 minutes.








Make sauce:





In a small bowl, stir together sauce ingredients until sugar is dissolved.





In a large saucepan with 6 cups salted boiling water cook chicken mixture, stirring constantly to break up lumps, until chicken is no longer pink, about 3 minutes. Drain chicken mixture in sieve.





In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and cook garlic, stirring until softened. Add chicken mixture and cook, stirring, until golden, about 2 minutes. Add sauce and cook, stirring, until mixture is coated, about 2 minutes.





Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts. Wrap leaves loosely around filling.





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Sour Cream Chicken Enchiladas





INGREDIENTS:





12 corn tortillas


4 cups green chile sauce, recipe below


3 cups cooked minced chicken


1 pound shredded Monterey Jack cheese


1/4 cup minced onion


1 to 2 cups sour cream


salt to taste


green chile sauce, below








PREPARATION:





Heat tortillas on griddle or in microwave or heat in oil until flexible; cover with a towel and keep warm. Make green chile sauce, below. Mix one cup chile sauce with the minced chicken. Put 1/4 cup of the mixture on each tortilla and roll up.





Place tortilla rolls, seam-side down, in a baking dish, cover enchiladas with shredded cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350掳 for about 20 minutes. Top with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.


Green Chile Sauce





1/4 cup olive oil 1 clove garlic, minced 1/2 cup minced onion 1 tablespoon flour 1 cup water 1 cup chopped green chiles salt to taste


Saute garlic and onion in oil in a heavy saucepan. Blend in flour; add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.
You can download this free chicken cookbook which has 300 recipes, am sure you will find something you like








http://www.mycookery.com/blog
Here are several recipes:





http://www.cooks.com/rec/search?q=Ground鈥?/a>
http://search.foodnetwork.com/food/recip鈥?/a>
There is a fantastic ground chicken recipe for Buffalo Chicken Chili on Rachael Ray's website.