Defrazzle with Simple Chicken and Poultry Meals
30 Minutes, Start to Finish!

Easy Chinese Chicken

From: Amanda Carson on "Frugal Moms" yahoo group (thanks, Amanda!)

Yield: 4

• 1 (6-oz.) pkg. uncooked rice noodles
• 2 teaspoons light sesame or vegetable oil
• 4 boneless skinless chicken breast halves, cut into thin bite-sized strips
• 2 cups fresh bean sprouts
• 1 (9-oz.) pkg. Green Giant® Frozen Cut Broccoli, thawed, drained
• 1 (8-oz.) can bamboo shoots, drained
• 1/2 cup water
• 2 tablespoons soy sauce
• 4 teaspoons cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon chicken-flavor instant bouillon

1. Cook noodles to desired doneness as directed on package.

2. Drain; cover to keep warm.

3. Meanwhile, heat oil in large skillet over mediumhigh heat until hot.

4. Add chicken; cook 3 to 6 minutes or until chicken is no longer pink.

5. Add bean sprouts, broccoli and bamboo shoots; cook and stir about 5 minutes or until vegetables are tender.

6. In small bowl, combine water, soy sauce, cornstarch, sugar and bouillon; blend well.

7. Stir into chicken mixture; cook and stir until thick and bubbly.

8. Serve chicken over hot cooked noodles.

Cowboy Rice and Beans

From: Amanda Carson on "Frugal Moms" yahoo group (thanks, Amanda!)

Yield: 4

• 1 cup rice
• 1/2 pound turkey sausage, cooked
• 1 16-ounce can pinto, Ranch-style or jalapeno beans

v1/2 cup barbecue sauce

Directions

1. Cook the rice in 3 cups water.

2. Meanwhile, heat a large nonstick skillet.

3. Slice the sausage and add it to the pan.

4. Cook and stir 3 minutes, until lightly browned.

5. Add cooked rice, beans and barbecued sauce and stir 3 to 5 minutes, until heated through.

Turkey Sandwiches with Salad

from www.wholefoodsmarket.com. Ingredients with the asterisk (*) are available as 365 and 365 Organic Everyday Value™ products (see the site for more information).

Yield: 4

• 1 lb turkey breast fillet
• sea salt, to taste
• ground black pepper, to taste
• 1 1/2 TB canola oil*
• 3 TB unsalted butter*
• 4 TB all-purpose flour
• 2 cups chicken broth*
• 4 slices whole wheat bread
• 1 1/2 cups whole berry cranberry sauce*

Directions

1. Season the turkey fillet on both sides with salt and freshly ground black pepper.

2. Preheat a large, heavy-bottomed skillet over medium-high heat. Heat the oil.

3. Add the turkey fillet and cook for 2 minutes. Lower heat to medium and cook another 8 minutes, until turkey is nicely browned.

4. Flip and continue cooking until it is cooked through, about 10 minutes (a small slice to the turkey's center will show clear juices). Remove turkey from the skillet.

5. In the same skillet over medium heat, melt the butter.

6. Add the flour and whisk until the mixture is a paste. Cook, continuing to whisk, until the paste becomes light brown and fragrant, about 1 minute.

7. Add the chicken broth. Scrape up all the browned bits from the bottom of the pan. Whisk until smooth.

8. Taste gravy and add salt and pepper, if desired.

9. Lower heat to a simmer and cook until the gravy thickens, about 5 minutes.

10. Meanwhile, thinly slice turkey fillet. Slip the slices into the gravy to warm them.

11. Toast the bread. Spread some cranberry sauce on each slice. Top with turkey and a few spoonfuls of gravy from the pan. Serve at once with salad.

Cheesy Chicken Pasta Dinner

From: www.quickfixes4families.com

Yield: 4

MENU

• Cheesy Chicken Pasta
• Garden Salad
• Herb-Garlic Crescent Rollsv

• Polynesian Paradise Cups (super fast dessert!)

CHEESY CHICKEN PASTA

More a suggestion than a recipe, this is easily adapted to using whatever you have on hand! No chicken breasts? Use chopped, cooked ham instead. We've even used canned tuna and still had a wonderful dish. Experiment! Enjoy!

• 2 boneless, skinless chicken breasts (approx. 1 lb.) or 2 C. of cooked chicken, ham, etc.
• 2 10.5 oz cans condensed Cream of Mushroom soup or any cream of…soup
• 1 soup can of milk
• 2 C. shredded American, Monterey Jack or Mozzarella cheese
• 16oz. medium pasta such as bowtie, rotini, penne or whatever you have, uncooked
• 16oz. bag of frozen mixed broccoli, cauliflower & carrots (again, use what you have)

Directions

1. Bring 4 quarts of water to a boil in large pot.

2. While you're waiting for the water to boil, chop the chicken breasts into small cubes.

3. Combine uncooked chicken, condensed soups and milk in medium saucepan over med-low heat.

4. Add pasta AND frozen vegetables to boiling water. Let boil for 10-12 minutes or until pasta is done, stirring occasionally.

5. After you have put the pasta and vegetables in the water, add the cheese to your sauce. Stir the cheese in a little at a time and then reduce heat to low. Do not let it boil! Stir the sauce frequently to keep from burning.

*Prepare crescents and place in oven.*

HERB-GARLIC CRESCENTS

These tasty rolls are great with any meal.

• 1 tube refrigerated crescent roll dough
• 2 TBSP. Butter or margarine
• 1/2 TSP garlic powder (Do NOT use garlic salt)
• 1 TSP. Salt-free herb blend, dried parsley flakes or herb of your choice

Directions

1. Preheat oven to 400ºF.

2. Unroll crescent dough but do not separate.

3. Mix butter, garlic powder and herbs together and spread over dough.

4. Separate dough into triangles and rollup, starting with wide end.

5. Place on ungreased baking sheet and put in preheated oven for 8-10 minutes or until golden brown.

When pasta and vegetables are tender, drain them and return to large pot. Pour sauce over pasta and toss to coat well. Let the pasta sit to thicken the sauce, while you prepare the salad and dessert.

Makes 4 hearty servings. This recipe can be doubled or tripled for large groups.

GARDEN SALAD

Another recipe that is not written in stone. Use what's on hand.

• 4 C. mixed salad greens (lettuce, spinach, etc.)
• 2 lg. Tomatoes, chopped
• 1 lg. Cucumber, peeled & chopped
• 1 sm. Carrot, coarsely grated

Directions

1. Toss ingredients together in large bowl. Top with your favorite dressing just before serving.

POLYNESIAN PARADISE CUPS

Nice light dessert to follow a generous meal.

• 1 20oz. can pineapple chunks, drained
• 1 11oz can mandarin oranges, drained
• 4 TBSP vanilla flavored yogurt
• 8 coconut cookies, crushed + 4 whole cookies for garnish

Directions

1. Combine pineapple chunks, mandarin oranges and crushed cookies with yogurt in a medium sized bowl.

2. Divide mixture equally between 4 dessert cups.

3. Garnish each cup with a whole cookie.

4. Set in refrigerator to chill.

*If you make these just before serving dinner, they will be ready by the time you are finished eating.*