Welcome to the Poultry Recipe Page

Tantalize your tastebuds with these delicious recipes. Remember to visit us often to catch up with new recipes.
Enjoy !!

Actual chicken part:
1 tbsp. oil
½ tsp. salt
2 single chicken breasts, cut into chunks - skinless and boneless
1 large onion, cut into chunks
1 green pepper, cut into chunks
1 large tomato, cut into 1-inch chunks

Method
First make the sauce.
Mix together the sugar ketchup, pineapple juice, vinegar, and squished garlic
in a small saucepan. Bring to a boil, then stir in the cornstarch mixture and
cook over low heat just until thickened. Add the pineapple chunks and remove from heat.

Now do the chicken part.
Put the oil and salt into a wok or large skillet, and heat over high heat.
Add the chicken, onion, and green pepper and stir-fry until the chicken is white.
Add the tomato and continue stir-frying for another minute or two.
Stir in the sauce, and heat through.

That’s it - you’ll want some rice with this.

Salt and pepper to taste

Method
Finely dice onion and garlic. Sauté in a pot with olive oil until soft.
Add tomato sauce, diced tomato and tomato paste.
Add oregano, basil, salt and pepper.
Stir well, cover and simmer for 0.5 - 1 hour.

Cut chicken breast into bite size pieces.
Fry until browned in a Teflon frying pan, no oil.
Drain fat, if any, into a separate container for disposal.
Put chicken into tomato sauce and let simmer for 0.5 - 1 hour.
Complement with millet grains or quinoa noodles.

Millet and quinoa can be purchased at most health food stores.
Quinoa noodles are cooked in a similar way as pasta noodles.

Preparing Millet, Quinoa, Rice, or Noodles
Use 500 mL (2 cups) water to 250 mL (1 cup) grain (keep in proportion depending on how much you want to end up with)
Boil water first, turn to simmer and stir in grain
Cover and cook for 25 minutes on simmer.

Method
In large pot , saute onion and garlic in extra virgin olive oil until
soft.Add carrots and celery and saute for 5 minutes. Add broth , chicken and
brocolli and corn, salt and pepper to taste and simmer 1 hour. Then add rice
and cook until rice is cooked. Add more broth if necessary. For the broth I
use 2 tablespoons of yeast free chichen broth that I get at the health food
store with 5-6 cups of water. For variation you can add tomatoes or any
other vegetable you are allowed. Again can be micowaved away from home.

Method
Cook rice. Put rice and tomato juice in a microwavable container. Cook at
high temperature for 6 minutes, then reduce heat to medium low and cook for
20 minutes or until done.In a non stick wolk add 1 tablespoon of extra
virgin olive oil and fry the garlic and onions until soft then add chicken
and cook till cooked. Add the vegetables and lightly saute them adding a bit
more oil if you have too then add the rice and add salt and pepper to taste.

Method
Saute`onions and garlic in extra virgin olive oil until soft in a large
pot. Add turkey or chicken to pot and brown until cooked.Add carrots and
celery and 1 can of crushed tomatoes and blend in blender.Add remaining cans
of tomatoes. Add oregeno if allowed and simmer for one hour or longer to
enhance flavour.
This recipy can be frozen. Serve with rice or corn noodles. Can be put
together and put in microwavable container and taken to work or school etc.

Method
Blend seasonings and coating mix.Place in plastic bag. Moisten chicken
pieces with water and shake one piece at a time in bag. Lay on greased pan
and bake for 1 hour at 350.
*can be used for fish fillets(Bake 30 minutes)
*can omit seasonings that are not tolerated
*Great coating for chicken fingers

Method
Marinate chicken for 1/2 hour in oyster sauce.
In wok add extra virgin olive oil and brown garlic, then add chicken and
stir fry till chicken cooked . Remove chicken to a paper towel.
Then add some more extra virgin olive oil,brown 3-4 minced garlic gloves
then add onion and cook till soft.
Add vegetables and stir fry to desired crispness, adding water if
necessary, near the end add oyster and water mixture to coat vegetables and
chicken. Cook till chicken is reheated. Served with rice.

Method
Core cabbage and place in a large pot with enough water to nearly cover.
Cover and bring to a boil and cook for about 5 minutes or until leaves
aresoft. Drain well.Carefully remove the outer 12 leaves and set aside. Dice
remaining cabbage and set aside.
Combine turkey with rice, onion, carrot,salt and pepper. Mix until
ingredients are thoroughly blended.
Separate turkey mixture into 12 balls and place a ball in center of each
leave. Roll up each leaf, tucking ends in securely after the first roll.
In a large pot, place rolls close together. seam side down, stacking
rolls if necessary. Add diced cabbage, apple, and raisins to pot.
Combine wine, tomatoes, water, and lemon juice and pour over cabbage
rolls in pot, adding additional water to cover rolls if necessary. Bring to
a boil, then reduce heat to low , cover and simmer for about 1 hour.

Method
Marinate chicken in 2 tablespoons oil, lemon juice and salt and pepper for
one hour, turning often.
In a large skillet sauté garlic and onions in remaining 1 tablespoon
olive oil.
Add tomatoes and olives and sauté for 15 minutes, uncovered, stirring often.
Add 1 tablespoon of the parsley and all of the thyme, stirring to combine.
Place the chicken breasts in the prepared pans and cover with sautéed
mixture.
Sprinkle with remaining parsley.
Bake for 35 - 40 minutes in a 375F. oven or until brown.
Yield: 8 - 10 main course portions

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