Archive for the Category » Poultry «

Turkey Chili

Unit: 6 or 8 Quart

1 lb. lean ground turkey
1 bag white or sweet frozen corn
2 cans light kidney beans
1 can black beans
1 packet chili seasoning
1 can hunts garlic tomatoes
1 tsp darn good seasoning
1/4 cup bbq sauce

Turn Heat to medium and brown the meat. Turn the heat off and add the rest of the ingredients. Turn heat back on medium. When the pan signals, reduce heat to medium low for 15 minutes.
(for a spicier chili use hot rotel or add 2 tsp Tabasco)

Print Friendly, PDF & Email

Spicy Chicken Spaghetti

Unit: 4 Quart, small skillet
Time: Approx. 30 minutes
Serves: 6-8

1 Large Frozen Chicken Breast
1 can hot Rotel
1 can Healthy Request cream of chicken
1 box Whole Wheat spaghetti
4 oz. 2% Colby or cheddar cheese (#2)
4 oz. Daisy Light Sour Cream
2 tsp Darn Good Seasoning

Fill 4Qt 2/3 full of water and turn to medium high until the pan signals. While water is heating, heat skillet to medium and put in chicken. Cook 8 min on each side and shred or cube the chicken. After the water is boiling, add pasta, cover and turn heat off for 10 minutes. Drain pasta and put back in the 4 qt. Add remaining ingredients except cheese and stir. Top with cheese. Turn heat to medium low to medium and cover for 10 minutes and serve.
NUTRITION: 6g fat, 236 calories, 572mg sodium, 6g fiber per serving

Print Friendly, PDF & Email

Turkey Taco Skillet Meal

Utensils: Large skillet(10.5"), Food Cutter


1 lb ground turkey (97% lean)
1 pkg (1.25 oz) low-salt taco seasoning mix
2 cups water
1 jar (16 oz) thick & chunky salsa
1 bag frozen corn
2 cups instant brown rice
8 oz block pepper jack cheese (#1 blade)
2 cups shredded lettuce
1 large tomato, chopped
1/2 cup daisy light sour cream
Serve with: baked tortilla chips

Cook turkey in  large skillet over medium heat, stirring to break up meat, 5 minutes or until browned. Stir in seasoning mix, water, salsa and corn; bring to a boil. Stir in rice. Cover and remove from heat; let stand 12 to 15 minutes, until liquid is absorbed. Sprinkle with cheese; cover and let stand 1 to 2 minutes to melt cheese.  On plates, top rice mixture with lettuce, tomato and sour cream. Serve with tortilla chips.

Print Friendly, PDF & Email

Quick Italian

UTENSILS: Food Cutter & Electric Skillet

4 Chicken Breasts (or more depending on your family)
1 Cup Thinly Sliced Sweet Onion
1 – 2 Cups Sliced Mushrooms
1 Zucchini, #4 cone
2 Small Yellow Squash, #2 Cone
1 Large Jar Spaghetti Sauce, any flavor
8 oz. Block Mozzarella Cheese (#1 blade)
1 cup White Rice
Darn Good Seasoning
Chopped Fresh Sweet Basil

Preheat Electric Skillet on 300˚. Saute Onion until tender. Remove from the pan. Season the chicken on both sides with darn good seasoning. Place chicken in skillet, sprinkle with some sweet basil, and cook 5 minutes on each side. Stir the sauce and rice together and pour over the chicken. Combine the sautéed onion, zucchini, squash and mushrooms; add over the sauce. Cover and let cook for 20 minutes. Uncover and sprinkle grated cheese over the top, re-cover. Reduce the heat to 200 and set the timer for 15 minutes. Garnish with some of the chopped Basil and serve.

Print Friendly, PDF & Email

Chicken & Potatoes

UTENSILS: Electric Skillet, Food Cutter

4 Boneless, Skinless Chicken Breasts
½ Sweet Yellow Onion, sliced into rings
2 Large Baking Potatoes
Darn Good Seasoning

Preheat pan on 375. Saute the onion for 5-7 minutes until they are tender. Season the chicken with Darn Good and add to the skillet on top of the onions. Cover and cook until water begins to bubble around the edges.

Meanwhile, slice the potatoes on #4 cone and toss with Darn Good seasoning. When water bubbles around the edges of the pan, uncover; pull the onions on top of the chicken and layer the potatoes on top of the onions; recover and reduce temperature to 250. Set the timer for 10 minutes and allow to stand for 15 minutes covered after it shuts off.

Print Friendly, PDF & Email

Easy Apple Chicken

Utensils: Electric Skillet


1 1/2 Pounds Chicken Pieces -- (4 to 6)
1/2 cup apple juice
1/2 teaspoon chicken bouillon
1 clove garlic
1/4 teaspoon tarragon
1 tablespoon Darn Good Seasoning (for chicken)
1 Whole apple -- cored and sliced
1/4 cup green onion – diced


Spray electric skillet with cooking spray if desired.  Place all ingredients in the skillet and turn to coat.  Cover and cook for 45-55 minutes on 350 degrees --  turning chicken occasionally.  If cooking nothing but chicken breasts, cook 20-30 minutes, or until chicken juices run clear.
Great served with rice.

Print Friendly, PDF & Email

Creamy Pepper Jack Chicken

Utensil: Electric Skillet


1 cup chopped onion
1 teaspoon minced garlic
1 small tomato, diced
1 can (4 ounces) diced green chilies
1 ¼ cups water
1 box (6 ounces) long grain and wild rice blend
4-6 boneless, skinless chicken breasts (4 ounces each)
1 tbs. Darn Good Seasoning
1 cup daisy light sour cream
¼ cup chopped fresh cilantro
1 large jalapeno pepper, minced
1 cup grated reduced-fat Colby & Monterey Jack cheese blend (made with 2% milk)
¾ cup salsa

Heat electric skillet to 350 degrees. Sauté onion 1-2 minutes. Add garlic and sauté 1 minute more. Add tomato, green chilies, water and seasoning packet from rice. Bring to a boil.

Stir in rice. Arrange chicken breasts in skillet with rice mixture.  Season with Darn Good Seasoning. Cover. When lid signals, reduce heat to 220 degrees. Cook 20 minutes.

Meanwhile in a small bowl, combine sour cream and cilantro. Set aside.

Sprinkle chicken with jalapeno and cook 5 minutes more, covered.

Sprinkle chicken with cheese. Cover just until cheese melts, 1-2 minutes. Place each serving on a plate. Top with 2 tablespoons salsa and 2-3 tablespoons cilantro cream.

Print Friendly, PDF & Email

Apricot Glazed Chicken

Utensils: electric skillet

1/2 cup apricot preserves
1/3 cup bottled Russian dressing (or Thousand Island)
1/2 envelope onion soup mix
4 frozen chicken breasts (not thawed)

Mix the first 3 ingredients together.  Place the chicken in the electric skillet and cover with the apricot mixture.  Cover, cook on 350 for 55 minutes.  Stir a few times to make sure that it does not stick.

Print Friendly, PDF & Email

Chicken with Chipotle Cream

Culinary Tools:

  • Carving Knife
  • 10 ½” Gourmet Skillet with Cover


  • 8 chicken pieces (leg and thigh)
  • ½ white onion
  • 1 clove garlic
  • Salt and black pepper to taste
  • 1 (8.8 ounce) container daisy light sour cream
  • 3 to 5 pieces chipotle chiles in adobo sauce


Wash chicken pieces and remove excess fat with the Carving Knife.  Blend onion, garlic, salt and pepper.  Preheat 10 ½” Skillet for 3 minute at medium-high heat.  Reduce temperature to medium.  Add chicken and blended mixture to skillet and cover; cook for 15 minutes.  Blend sour cream and chipotle pieces.  Add them to the skillet.  Mix for 5 minutes or until chicken is fully cooked and serve!

Chef’s Note: Best served with pasta or mixed greens.

Print Friendly, PDF & Email

Chicken Burritos

Utensils: large skillet; food cutter

2-3 boneless skinless chicken breasts
1 package of taco seasoning
1 package of wheat tortillas (burrito size)
1 onion, quartered and shredded (#2 blade)
1/2 shredded lettuce
1 small tomato, chopped
8 oz block pepper jack cheese, #1 blade
1 cup salsa
daisy light sour cream (optional)
1 avacado, peeled and sliced

Preheat large skillet to medium heat. Put chicken in pan, cover. When pan signals, cut up the chicken and add package of taco seasoning, onions and about 1/4 cup water. Cover until pan signals a second time, lower heat and allow mixture to simmer for about 10 minutes. Serve with remaining ingredients wrapped in tortilla. Great with salsa and sour cream on top.

May also serve with Mexican rice and re fried beans as a side.

Want to learn how to cook healthy and fast? Visit Healthy Homes @

For Darn Good Seasoning visit:

Print Friendly, PDF & Email