Tag Archive: Ground Chicken


I love the Little Big Meal deals at The Fresh Market.  They put all the ingredients in one spot and it’s a no thought and just a little effort required weekday meal!

This week it was a Chili meal.  For $20.00, I got:

1 lb. fresh ground turkey (you could also choose ground chuck or a vegetarian meat substitute)

1 package veggies (onions, peppers, and garlic – ready to go)

1 jar Frontera Chili Starter – a Rick Bayless product.  I chose White Bean with Chilis – YUMMMMM

1 can beans (I chose cannelloni beans)

1 package shredded cheese

1 container (8 oz) Daisy sour cream

6 corn muffins

It is advertised as enough to feed a family of four.  I bought an extra pound of ground meat (chicken) and had lettuce, tomato, and avocado on hand for toppings, as well as some tortillas left from taco night.

Brown meat and veggies in olive oil.


Add drained beans and chili starter.


Simmer 15-20 minutes.

I thickened it with breadcrumbs (my new go to for thickening sauces, chilis and stews)





Chicken Burgers

2 lb. ground chicken

2 Tbsp. pesto

2 Tbsp. sweet pickle relish

1 egg

1/3 c. Italian seasoned bread crumbs

4 Tbsp. garlic infused olive oil

Mix meat and wet ingredients.  Add in about half of the bread crumbs.

Put remaining bread crumbs onto a paper plate.

Form 8 burgers and coat with bread crumbs.

Cook in skillet over medium heat in the oil until internal temperature reaches 165 F.  Allow bottom to become golden and crispy before flipping.

This makes 8 nice size burgers.  The kids loved them!




2 lb. ground chicken

1/2 jar mango salsa

1 can petite diced tomatoes with zesty jalapeno

1 can corn drained

1 can garbanzo beans drained

1 can great northern beans drained

1/2 onion, chopped

1/4 c. sofrito

Combine everything in the crock pot and go off to work!  Come home to a yummy chili.  I ate mine topped with avocado, sour cream and shredded cheddar.  The kids had some chips with theirs!

I love love love watching Lidia’s Italy.  She explains things in a way that helps me see things I can incorporate in to my own recipes.  We enjoy chicken meatballs, but the ground chicken is so wet and sticky and hard to work with.  Lidia was making meatballs out of veal.  She made the meat mixture extra simple and then rolled the meatballs in a seasoned flour and flattened them a little like tiny sliders.


2 lb. ground chicken

1 egg

1/4 c. Italian seasoned panko breadcrumbs

1/2 c. flour seasoned with seasoning of choice.  I used my old favorite Cajun seasoning.

4 c, marinara sauce

Mix chicken, egg and bread crumbs and form meatballs.  Roll them in seasoned flour.  Flatten them like little patties and bake them at 325 F for 40 minutes in 13 x 9 baking dish coated with olive oil.  Turn meatballs/patties so there is olive oil on both sides.

Remove from baking dishes and pat them dry.

Pour sauce in baking dishes and top with meatballs.  Pour remaining sauce over meatballs.  You can cover and refrigerate at this point for future use.

Top with cheese.

Bake at 350 F for 25 minutes if cooked from room temperature, or 35-40 minutes if from the fridge.

I can’t put my finger on what it is that makes it so much better when you roll them in flour!  I do know that’s what I’ll do to meatballs, burgers, and meatloaf from now on!

Chinese Chicken Meatballs (adapted from Guy Fieri's General Guy's Chicken)

2 lb. ground chicken
2 Tbsp. Sofrito Criollo (peppers, onion, cilantro and garlic in a jar)
1 egg
1/2 c. bread crumbs
1 tsp. each ginger and sesame seeds
2 Tbsp. soy sauce

Mix until well blended. Form into small meatballs. Drizzle sesame oil in bottom of 13 x 9 baking dish. Place meatballs in dish. Drizzle with canola oil.
Bake 350 F for 30-35 minutes.

1 tablespoon toasted sesame oil
2 tablespoons Ginger-Garlic Paste
1/2 cup chicken stock
1/2 cup low-sodium soy sauce
2 tablespoons orange juice
2 tablespoons light brown sugar
2 tablespoons rice wine vinegar
4 teaspoons mirin
2 teaspoons grated orange zest
1 teaspoon red pepper flakes
1 tablespoon cornstarch, mixed with 2 teaspoons water

Ginger-Garlic Paste:

Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You’ll need 4 tablespoons of the paste for the present recipe. Refrigerate remaining paste for up to a week or freeze for up to several months.

To make the sauce:

Heat the sesame oil in a large saute pan over medium heat. Add the ginger-garlic paste and cook until fragrant, 1 to 2 minutes. Raise the heat to medium-high and add the chicken stock, soy sauce, orange juice, brown sugar, vinegar, mirin, orange zest and pepper flakes. Simmer for 8 to 10 minutes, stirring occasionally. Add the cornstarch slurry and stir until the sauce is thickened. Pour over drained chicken meatballs in 350 F oven to marry the flavors while you make the rice.

Serve with rice. Funny story. I decided to be a little lazy and made Rice A Roni Fried Rice (I always use half the seasonings they provide to lessen the sodium). Well, I completely forgot to add any seasoning! Luckily, I used chicken broth in addition to the water called for or the rice would have been totally tasteless! Now I have packets of asian seasonings to use in future recipes, and I stir fried the leftover rice for another night’s meal. No one complained about the plain rice. Probably because the sauce packs a lot of heat!
Top with sliced green onions and more sesame seeds.

Barbecue Ranch Chicken Meatballs

I made the meatballs ahead (the same night I made the chicken burgers posted a few days ago)

4 lbs. ground chicken
2 egg
2 Tbsp. pickle relish
2 Tbsp. barbecue sauce
2 tsp. dijon mustard
2 tsp. smoked paprika
2 tsp. steak seasoning
2/3 c. oatmeal

Mix wet ingredients well.
Pour over meat and blend in.

Slowly add in oatmeal. I use the clean hand/dirty hand method so I can add more oatmeal as needed.

Form into small meatballs. Place in two 13×9 baking dishes and drizzle with olive oil.

Bake at 325 F for 35-40 minutes.

Remove from baking dish and place in large bowl.


8 oz. barbecue sauce
8 oz. ranch dressing
1/4 c. fruit infused balsamic vinegar

Combine and pour over completely cooled meatballs. Use your hands to roll them around in the sauce so all the meatballs are completely coated.

Place in lasagne pan and refrigerate overnight.

Bake at 325 F for 30 minutes to heat through.

Top with cheese and cook for 10 to 15 minutes more until cheese is melted and top is well browned.



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