Fitness Minutes: (6,555)
8/30/13 9:40 A
Chicken tenderloin is just strips of chicken breast so anything you can do with the first, you can do with the second. That being said, I agree with the PP to check the labels on all the chicken you buy (fresh or frozen) very carefully. The saline pumped into commercial chicken is bad, but IMO the antibiotics fed to the birds is worse because its been shown to increase your chances of being resistant to antibiotics when you need to take them for an infection. If anyone asks I can dig up the article.
What I do is either get the chicken from a farmers market or wait until the hormone/antibiotic free chicken is on sale at the grocery store, buy a ton and freeze it myself.
Most chicken in the United States is pumped with sodium, especially the frozen kind so check the label carefully.....compare it to Perdue...more economical maybe....harder on your heart and kidneys as well as the fact that salt that accumulates in the body and blood over several years can build up inside the arterial walls...clogging the arteries.....high blood pressure even worse a heart attack or stroke....
I search the labels on fresh chicken for the least amount of sodium added
Fajitas are really easy. I doano carb lettuce wrap too
Fitness Minutes: (0)
42 8/30/13 1:12 A
What a brilliant Frozen Chicken Breasts . I have never tried making Frozen Chicken Breasts previous to and would like to give it a try.
Fitness Minutes: (40,998)
774 8/29/13 8:04 P
It's the only way I buy my chicken breasts.
8/29/13 3:25 P
I put the breasts in the crock pot and cook them until done, pour off any liquid and then shred with forks. You can add a variety of sauces to the shredded chicken (either homemade or bottled). I usually let the chicken cook a half hour or so after adding the sauce, so the sauce gets properly heated. If you add sauce before they cook, the sauce may burn.
I always thaw my chicken breasts (either in the microwave or for a day in the refrigerator) before adding them to the crockpot. I went through a period of time in my life where I'd just put frozen chicken breasts in the crockpot, but, honestly, they spend a LONG time at the perfect temperature for bacterial growth and toxin production to occur if you put them in the crockpot frozen. I decided I'd better stop doing it because, for me, the convenience wasn't worth the potential for food poisoning. Some of these bacteria produce toxins which are not destroyed in the cooking process, so you can get sick even if you cook very fully and kill all the bacteria because the toxins will still be there, unchanged by the cooking process. I know that a lot of people do put frozen chicken in the crockpot (and, like I said, I used to as well), but it's sort of like playing with fire. You may or may not get burned, but, if it happens, it won't be pleasant.
Fitness Minutes: (74,443)
3,293 8/29/13 1:58 P
I often grill them (with a variety of marinades/rubs) then slice them in strips and freeze in 3oz. portions. Then it is easy to pull them out, microwave and toss them on a salad.
As for marinades, I make my own BBQ sauce or use use soy sauce/lemon juice/garlic powder most of the time. A little salt, garlic powder and smoked paprika is good too.
Another simple/healthy thing to do is to smother them in salsa, wrap them in a banana leaf or foil and grill them. I do this with fish too. Actually I am canning a bunch of different kinds of salsa (peach, mango, cucumber, tomato, tomatillo) right now just so that I can do this in the winter. :)
Dances to Learn in the future: flamenco, tango Argentino, samba, belly dancing, bhangra, danzón, Cuban rumba, ballroom rumba
Fitness Minutes: (804)
8/29/13 11:54 A
You can use them for anything you would have used the tenderloins for just cut the breast smaller. For the sake of saving on cooking time I'll cut them in half (kinda like butterflying them all the way through) Then I'll cut them in strips. TADA it's a tenderloin!
Did you know that you can add FROZEN chicken breasts to crockpots and they'll cook all the way through by dinner time? It's a time saver b/c you don't have to worry about thawing the chicken before cooking. P.s. i've done the same with pork and beef. I have not done that with a whole chicken or ham or anything like that but if cooked on low long enough it'll probably be just fine and cook all the way through. I prefer chicken out of the crockpot b/c it seems to stay more moist.
I usually try to remember to take 1 or 2 out in the morning to defrost and either cook them on the grill, stove top, or bake them. You could also put a few in a slow cooker with salsa for shredded tacos or salads or even over a cup of rice. There are so many different things you can do. Go check out www.SparkRecipes.com
Edited by: 1CUTESMILE at: 8/29/2013 (11:45)
Mini Goals: 225 - 225.1 on 8.24.13 220 - 220.2 on 9.13.13 215 - 215.8 on 9.20.13 210 - 210.1 on 10.11.13 205 - 205.5 on 11.1.13 200 - 200.4 on 12.15.13 195 - 190 - 185 - 180 - hopefully by June 2014
Fitness Minutes: (65,018)
8/29/13 11:44 A
this is the perfect thing to cook in the crock pot. You can then portion them out & freeze the cooked chicken to use in recipes.
DH has also cooked several meals worth on the grill, then we've used them during the week.
you can use in salads, to make fajitas, casserole type dishes, etc.
any time boneless skinless chicken breasts are on special, I stock up!
the last time I was craving hot wings, I cooked chicken breasts in the crock pot. When they were fully cooked, I poured off the liquid & froze it for later, then dumped in a bottle of buffalo wing sauce. I shredded the chicken with a fork, and cooked on low for another 30 minutes. It was great! Satisfied my craving, and I didn't eat any fried food.
Edited by: OBIESMOM2 at: 8/29/2013 (11:45)
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Fitness Minutes: (69,987)
7,772 8/29/13 11:42 A
That is what I use for all my chicken. I cut it for any of my chicken stir fry's, any casseroles, I cut it to make chicken tenders. I Grill it, I bake it, I will cook in skillet, in crock pot.
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