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can anyone give me some chicken or hamburg recipies? or other meat recipies

We are going grocery shopping today and I am tired of the same foods over and over and over again I want something diffrent. I know how to make stuffed pepers and meat loaf so minus that, but is there anything else I want something new I never made before lol.


Asked by mommy5409 at 8:55 AM on Aug. 7, 2010 in Food & Drink

Level 25 (22,258 Credits)
This question is closed.
Answers (14)
  • Porcupine Meatballs (I have to double the recipe for my large family)

    * 1 lb ground beef

    * 1/4 cup uncooked long grain rice
    * 1 slightly beaten eggs
    * 1/2 tablespoon snipped fresh parsley or dried parsley
    * 2 tablespoons finely chopped onions
    * 1/2 teaspoon salt
    * 1 dash pepper
    * 1 (10 1/2 ounce) can tomato soup
    * 1/2 cup water
    * 1 teaspoon Worcestershire sauce

    Combine the first 7 ingredients with 1/4 c. of the tomato soup. Mix well. Shape into about 20 balls and place in a skillet. Mix rest of soup, water, and Worcestershire sauce and pour over meatballs. Bring to a boil. Reduce heat, cover, and simmer for 40 minutes or until rice is soft and meatballs are set. Serve with sauce.

    Answer by michiganmom116 at 9:07 AM on Aug. 7, 2010

  • Chicken Breasts in Lemon Cream Sauce

    * 6 Tbsp. butter, divided
    * 12 oz. mushrooms sliced, or 12 oz. can mushroom pieces, drained
    * 6 boneless skinless chicken breasts
    * Flour to dredge
    * 2 c. chicken broth
    * 2 c. heavy whipping cream (I used evaporated milk)
    * 6 Tbsp. lemon juice (fresh or bottled)
    * 1/2 tsp. white or black pepper

    Melt 3 Tbsp. butter in a large skillet over medium heat. Add mushrooms and saute until tender (or just cook the canned mushrooms a bit). Remove with a slotted spoon and set aside.

    Sprinkle chicken with some salt & pepper, dredge in flour, shaking off excess. Melt remaining 3 Tbsp. butter in skillet. Add chicken and saute 5 to 6 minutes on each side or until golden brown. Transfer chicken to a plate and cover to keep it warm. Add chicken broth to skillet, scraping up browned bits. Bring to a boil, reduce heat and simmer until reduced to approximatel

    Answer by michiganmom116 at 9:06 AM on Aug. 7, 2010

  • Smoky Joes
    Serves 4

    1 pound ground beef
    1/2 cup chopped onion
    1 garlic clove, finely chopped
    1 teaspoon sweet paprika
    1 teaspoon smoked paprika
    1/4 teaspoon chipotle powder (or 1/2 teaspoon canned chipotles)
    1 cup ketchup
    1 tablespoon balsamic vinegar
    1 tablespoon Worcestershire sauce
    3 tablespoons brown sugar
    Salt to taste
    4 hamburger buns
    In a large skillet over high heat, sauté the beef, onions, and garlic until the beef is cooked and browning, and all the liquid has boiled off (around 10 minutes).
    Turn the heat down to low, then add the spices and cook, stirring, for a few seconds.
    Stir in the remaining ingredients, then partially cover and simmer over low heat for 30 minutes, stirring frequently to prevent scorching.
    Divide the mixture among the buns and serve.


    Answer by MTM at 9:11 AM on Aug. 7, 2010

  • Chicken Stroganoff I have to double this for my large family

    * 4 bacon strips, diced
    * 1 lb. boneless skinless chicken breasts, cut into 1/4 inch wide strips
    * 1 medium onion, chopped
    * 2 4 oz. cans mushroom pieces
    * 1 1/2 c. chicken broth
    * 2 garlic cloves, minced
    * 1/2 tsp. salt
    * 1/8 tsp. paprika
    * pepper to taste
    * 2 Tbsp. flour
    * 1 cup sour cream
    * Hot cooked noodles

    In a skillet, cook bacon until crisp. Drain, reserving 2 Tbsp. drippings; set bacon aside. In the drippings. cook the chicken, onion and mushrooms until the chicken is no longer pink. Add the broth, garlic, salt, paprika, pepper and bacon. cover and simmer for 10 minutes. Combine flour and sour cream until smooth; add to the skillet. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve over noodles. Sprinkle with paprika if desired.

    Answer by michiganmom116 at 9:11 AM on Aug. 7, 2010

  • Cheesy Chicken Lasagna

    * 3 Tbsp. margarine
    * 1/2 c. chopped onion
    * 1 can cream of chicken soup
    * 1 4 oz. can mushroom pieces, drained
    * 1/3 c. milk
    * 16 oz. container cottage cheese
    * 6 lasagna noodles, cooked
    * 2 to 3 c. cooked chicken, cut up
    * 1 8 oz. pkg shredded Cheddar cheese
    * 1 8 oz. pkg. shredded Mozzarella cheese
    * 1/4 c. grated Parmesan cheese

    Melt butter in a medium saucepan and saute onion. Stir in soup, mushrooms, milk and cottage cheese. Layer half the noodles in a 9 x 13 pan. Cover with 1/2 the sauce mixture, 1/2 the chicken and 1/2 of each the Cheddar and Mozzarella cheeses. Repeat and top with Parmesan cheese. Bake at 350 degrees for 45 to 50 minutes.

    Answer by michiganmom116 at 9:12 AM on Aug. 7, 2010

  • Chicken Alfredo


    * 1 1/2 lbs. boneless chicken breast, cut into 3/4 inch chunks
    * 2 Tbsp. olive or vegetable oil
    * 1/2 tsp. minced garlic
    * salt and pepper


    * 8 oz. cream cheese
    * 1/2 c. butter
    * 3/4 c. milk
    * 3/4 c. grated Parmesan cheese
    * 1/2 tsp. white pepper (may also use black pepper)

    16 oz. cooked spaghetti, linguini, fettucini or angel hair pasta


    Cook chicken in olive oil with garlic and salt and pepper. While chicken is cooking, melt cream cheese and butter together in saucepan. Stir until smooth. Stir in milk, Parmesan cheese and pepper. Pour chicken and juices over spaghetti in a serving dish, then top with sauce and sprinkle parsley on top.

    * 1/2 c. dry bread crumbs
    * 1/4 c. grated Parmesan cheese
    * 1 egg, beaten
    * 4 - 5 chicken brea

    Answer by michiganmom116 at 9:14 AM on Aug. 7, 2010

  • Teriyaki Chicken

    * 1 1/2 lbs. boneless skinless chicken breasts, cut in 1/4 inch slices
    * 3/4 c. water
    * 1/2 c. soy sauce
    * 2/3 c. brown sugar
    * 1/4 tsp. garlic powder
    * 1/8 tsp. ground ginger
    * 2 Tbsp. cornstarch
    * 1 Tbsp. vegetable oil

    Combine water, soy sauce, brown sugar, garlic and ginger. Whisk to mix well. Marinate chicken in 1/3 to 1/2 of the sauce for 2 to 3 hours (we've done it for less than that).

    Drain marinade off chicken, reserving the marinade. Stir fry chicken in vegetable oil over medium high heat until chicken is cooked. Stir in remaining marinade and continue stir frying until chicken is done and glazed.

    Stir cornstarch into remaining sauce and bring to boil over medium heat, stirring frequently, until mixture boils and thickens slightly. (I do this while chicken is cooking). Serve chicken over hot rice with the sauce.


    Answer by michiganmom116 at 9:07 AM on Aug. 7, 2010

  • Chicken & Sausage Jambalaya
    3 c. chicken breast meat, cut into bite size pieces
    1 lb. smoked sausage, cut into bite size pieces
    2 large onions
    1 large green pepper
    2 cloves garlic
    1/2 bunch green onions
    1 15 oz. can tomato sauce
    1 10 oz. can Rotel tomatoes & chilies
    2 cups uncooked long grain rice
    2 Tbsp. butter
    salt to taste (used 1 tsp.)
    cayenne pepper to taste (used 1 tsp.)
    black pepper to taste (used 1 tsp.)
    water as necessary

    Season chicken with salt, cayenne pepper, and black pepper. Brown chicken in a large pot with melted butter. Remove chicken. Chop onions & bell pepper. Mince garlic. Brown onions, bell pepper, and garlic in pot.Add tomato sauce & Rotel tomatoes. Simmer 15 minutes. Add chicken and sausage. Cook until chicken is tender. Add rice and chopped green onions. Stir thoroughly. Add enough water to cover ingredients by 1 inch. Cover & simmer over low heat unt

    Answer by michiganmom116 at 9:11 AM on Aug. 7, 2010

  • Bruschetta Chicken Bake

    * 1 14 1/2 oz. can diced tomatoes, undrained
    * 2 garlic cloves, minced OR 1 tsp. minced garlic
    * 1 6 oz. box chicken flavored stuffing mix
    * 1/2 c. water
    * 1 1/2 lbs. boneless skinless chicken breasts, cut into bite sized chunks
    * 1 tsp. dried basil
    * 1 c. shredded mozzarella cheese

    Preheat oven to 400 degrees. Place tomateos with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Set aside

    Place chicken in 13 x 9 baking dish; sprinkle with basil & cheese. Top with stuffing mixture. Bake 30 minutes or until chicken is cooked through.

    Answer by michiganmom116 at 9:12 AM on Aug. 7, 2010

  • Chicken Drumsticks Pierre

    * 1/2 c. flour
    * 1 tsp. salt
    * 2 dashes pepper
    * 16 chicken drumsticks
    * 6 Tbsp. butter
    * 2 15 oz. can diced tomatoes
    * 1 c. water
    * 4 Tbsp. brown sugar
    * 4 Tbsp. vinegar (we use white)
    * 4 Tbsp. worcestershire sauce
    * 2 tsp. salt
    * 2 tsp. chili powder
    * 2 tsp. dry mustard
    * 1 tsp. celery seeds
    * 2 cloves garlic, minced
    * 6 to 10 drops hot pepper sauce (optional)

    Mix together the flour, salt, and pepper. Coat the drum sticks with the seasoned flour. Melt the butter in a skillet with a lid. Brown the chicken over medium heat on all sides. Remove the chicken from the pan. In the same pan, combine the rest of the ingredients and bring to a boil. Reduce the heat, return the chicken to the pan, cover and simmer about 45 minutes.

    We like to serve this over hot boiled rice.

    Answer by michiganmom116 at 9:13 AM on Aug. 7, 2010