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*~ Ground Chicken ~*

Posted by on Jan. 22, 2011 at 1:41 AM
  • 1 Replies
1 mom liked this

Ground Chicken and Spinach Cannelloni

"This is a lovely recipe that I found on the net. I made changes as I saw fit. It can also be made with ground turkey."


    • 1 lb ground chicken
    • 1/2 cup chopped onions
    • 5 cloves garlic, minced
    • 10 ounces frozen chopped spinach, thawed and water squeezed out
    • 3/4 teaspoon black pepper
    • 1/2 teaspoon salt
    • 15 ounces tomato sauce ( use your favorite)
    • 1 teaspoon fresh basil, chopped
    • 1/2 teaspoon fresh oregano, chopped
    • 10 large egg roll wraps
    • 1 cup fresh parmesan cheese, grated
    • 1/2 cup mozzarella cheese


  1. Preheat your oven to 350 degrees F.
  2. First take out a skillet and saute ground chicken, onion and garlic.
  3. Using a spatula, make sure you break up the chicken making sure there are no chunks.
  4. Allow mixture to cook for approximately 5 minutes until it is nicely browned and remove from heat.
  5. Add your spinach, salt, pepper and 1/2 of your parm.
  6. cheese to the chicken and thoroughly combined.
  7. In a bowl, combine your tomato sauce with your herbs, adding additional herbs if you desire.
  8. Take our a baking dish and put a thin layer of sauce on the bottom of the baking dish.
  9. Place a small amount (about 1/3 cup) of your chicken mixture into your egg roll wrapper.
  10. You will want to make a bunched line with the mixture closer to one side of the wrapper, making sure that you are placing it lengthwise down the longer side of the wrapper.
by on Jan. 22, 2011 at 1:41 AM
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by on May. 16, 2011 at 8:51 PM

Buffalo Chicken Burgers
The familiar hot sauce and blue cheese companions for buffalo chicken are nestled on just-baked biscuits in a smaller-sized sandwich classic.
Prep Time: 40 Min
Total Time: 40 Min
Makes: 8

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin’® refrigerated biscuits (8 biscuits)
3 tablespoons LAND O LAKES® Unsalted or Salted Butter
2 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
1 tablespoon McCormick® Cajun seasoning
1 teaspoon McCormick® Ground Red Pepper (cayenne)
Dash salt
Dash McCormick® Black Pepper
2 tablespoons Pillsbury BEST® All Purpose Flour
2 tablespoons ranch dressing mix
1 cup Progresso® chicken broth
2 tablespoons Louisiana hot sauce or other red pepper sauce
3 medium carrots
1 cup crumbled blue cheese (4 oz)

  • Heat oven to 350°F. Bake biscuits as directed on can.
  • Meanwhile, melt 1 tablespoon of the butter. In food processor, place chicken, Cajun seasoning, red pepper, salt, black pepper, 1 tablespoon of the flour, 1 tablespoon of the dry dressing mix and melted butter. Cover; process with 10 to 15 on-and-off pulses until chopped. Shape mixture into 8 patties, 2 1/2 inches in diameter.
  • Heat 12-inch nonstick skillet over medium heat. Melt 1 tablespoon of the butter in skillet. Add patties; cook about 5 minutes on each side or until light golden brown. Remove from skillet; cover with foil.
  • Stir 1/2 cup of the chicken stock into skillet, stirring to loosen bits from bottom of skillet. In small bowl, beat remaining 1/2 cup chicken stock, remaining 1 tablespoon flour and remaining 1 tablespoon dry dressing mix with wire whisk until blended; beat into mixture in skillet. Heat to boiling. Stir in hot sauce; return patties to skillet. Reduce heat to medium-low. Cover; simmer 6 to 10 minutes, turning patties once, until thermometer inserted in center of patties reads 165°F. Meanwhile, using vegetable peeler, peel carrots into thin strips.
  • Remove patties from skillet. Remove skillet from heat; stir remaining 1 tablespoon butter into sauce. Split biscuits; fill with patties, sauce, carrots and cheese.
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