Category Archives: Poultry

Chicken and Shrimp Paella

My eyes are burning as I write this, I spent the last 6 hours adding every ingredients, of every recipe to the “Browse by Ingredients” page. I’m hoping it will help make the site easier to scan through old recipes.

I have also updated the search bar to a much more accurate search that will return the results you are looking for rather than wading through pages and pages of useless results.

It’s all starting to come together!

Chicken and Shrimp Paella - Supper for a Steal

We recently hosted a church dinner for about 10 other people and I had the wild idea to make paella. Now I had never made paella before but a few weeks prior I purchases a paella pan on sale at HomeGoods. When I was coming up with the menu for our dinner I wanted to stick to a Spanish theme, the other couples brought a Spanish salad, olive and cheese plate, and dessert. Paella ended up being a great thing to make because it easily feeds a crowd. In fact my husband is still eating frozen leftovers.

Since I had never made it I started experimenting a few nights before and this shrimp and chicken paella was the results of my experimentation.

I ended up making two paellas for our dinner because some people weren’t to thrilled with the idea of just seafood. Chicken and chorizo in one and mussels, clams, shrimp, chicken and chorizo in the other. Paella makes for a fairly frugal meal for a crowd, it’s mainly rice. And seafood is pretty cheap. Mussels can be found around $1.99-$3.99 per pound, shrimp can be bought on sale for decent prices, throw some chicken in for more cheap protein and a little bit of chorizo for flavor.

Chicken and Shrimp Paella

This is not my paella pan, only my cast iron skillet. The paella pan is huge!

 

For our dinner I got all of the prep work done and started cooking the paellas out over the grill flame about 20 minutes before everyone was supposed to arrive. They simmered while we enjoyed our appetizers and I got to enjoy a stress free evening with dinner already completed before anyone arrived.

Chicken and Shrimp Paella
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • ½ cup chopped parsley
  • juice of 1 lemon
  • 1 tablespoon olive oil, divided
  • 3 garlic clove, divided and minced
  • 1 cup water
  • 3 cups chicken stock
  • generous pinch of saffron threads
  • 1 large chicken breast, cut into 1 inch cubes
  • ½ lb large shrimp, peeled and devained
  • 1 link of Spanish chorizo, thinly sliced
  • 1 small onion, chopped
  • ½ red bell pepper, chopped
  • ½ cup petite diced tomatoes, undrained
  • ½ teaspoon paprika
  • 1½ cups short to medium grain rice
  • ½ cup frozen peas

Instructions
  1. Combine parsley, lemon juice, ½ tablespoon olive oil, and 1 garlic clove in a small bowl and set aside.
  2. In a saucepan combine water, chicken stock and saffron threads and bring to a low simmer.
  3. Heat ½ tablespoons of olive oil over medium high heat in paella pan or cast iron skillet. Add chicken and saute for 2 minutes. Remove to a plate, add chorizo and cook 1 minutes, remove to the plate. Then add shrimp and cook for 1 minutes and remove to the plate. The meats will finish cooking with the rice.
  4. Reduce heat to medium low, add onion and pepper. Saute and cook 5-7 minutes until softened. Add tomatoes, paprika and 2 cloves of garlic. Cook 2-3 minutes. Add rice, stir to coat with oils and cook 1 minute. Add parsley mixture, broth, chicken, chorizo, and peas. Allow to cook undisturbed for 15-20 minutes until water is almost evaporated. Nest shrimp into rice and cook 5 minutes.
  5. Remove from heat and let sit, covered with a towel for 5 minutes.

 

Approx. cost per serving: $3.50

 

Chicken Tortilla Soup

Chicken Tortilla Soup - Supper for a Steal

Is there anything more comforting than a warm bowl of soup? I had a little bit of a sore throat and head cold recently and all I wanted was spicy, hot soup to ease my pain.

Now don’t be scared off, this soup isn’t very spicy on it’s own, but if you have had dinner with me you know I had extra hot sauce to almost everything. If you are worried about the heat leave out one of the jalapenos.

I have previously posted a Crockpot Chicken Tortilla Soup, but this one is a quicker cooking, stovetop recipe for a comforting favorite.

I got the idea to add avocado from BJ’s Restaurant. Now their chicken tortilla soup is really good! I would love to get that recipe, but until then I will be sticking to this one. A small amount of grated cheese, homemade tortilla strips, and warm avocado on top, mmmm….

Chicken Tortilla Soup

 

Chicken Tortilla Soup
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 4 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 jalapenos, minced
  • 6 cups chicken stock
  • 1 14.5 oz can petite diced tomatoes
  • 1 cup frozen corn
  • 1 lb chicken breasts
  • juice of 1 lime
  • salt and pepper
  • 1 cup chopped cilantro
  • 2 corn tortillas, cut into thin strips
  • 1 avocado
  • shredded cheese

Instructions
  1. In a stock pot heat 2 tablespoons vegetable oil, add onion and cook for 2 minutes. Add garlic and jalapenos and cook for an additional minute.
  2. Pour in the chicken stock, tomatoes and juice, and corn and bring to a boil. Lower to a simmer and add the chicken breasts. Let chicken cook for 25-30 minutes. Remove to a bowl and shred with two forks.
  3. Add lime juice and cilantro to soup. Return shredded chicken. Let simmer 5-10 minutes while you fry up the tortilla strips.
  4. Heat 2 tablespoons oil in a small skillet. Add tortilla strips, working in two batches and lightly fry until crispy. Remove to paper towel lined plate to drain.
  5. Scoop soup into bowl, top with a small amount of shredded cheese, a few slices of avocado, and some tortilla strips.

 

Tequila Lime Chicken Tacos

Tequila Lime Chicken Tacos - Supper for a Steal I whipped up these tacos on a whim one day to boost a little extra flavor into our grilled chicken tacos. The marinade is easy to put together and best yet I usually have all the ingredients on hand. The flavor isn’t overwhelming, but chicken always tastes better marinated in citrus I think.

Tacos make both the husband and I happy. Grilled tacos make me especially happy because I don’t have to cook!

Now as I sit here after dinner writing this post I’m hungry all over again. Guess what, I’m craving tacos.

Tequila Lime Chicken Tacos

Tequila Lime Chicken Tacos
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 2 large chicken breasts, split into 2 cutlets
  • 1½ oz tequila
  • ¼ cup olive oil
  • ½ cup chopped cilantro
  • juice of 1 lime
  • 6″ whole wheat soft taco shells
  • taco toppings: cheese, lettuce, salsa, sour cream

Instructions
  1. Put chicken peices in a large plastic bag. Add tequila, olive oil, cilantro, and lime juice. Allow to marinate for 30 minutes up to an hour.
  2. Remove chicken from bag, shake off excess marinade and grill 3-4 minutes per side.
  3. Allow to cool slightly and cut into thin strips. Assemble tacos to your liking.

 

Grilled Chicken and Garden Vegetable Pasta for #WeekdaySupper

Grilled Chicken and Garden Vegetable Pasta - Supper for a Steal It’s that time of year again, school is starting back up and everyone is looking for easy, but hopefully healthy recipes. Roasted vegetables make for a great side dish, pizza topping, or in this pasta. Stick them in the oven and let them go.

You can make veggie swaps based on your families likes and dislikes and maybe add in a few veggies that they haven’t tried. I prepared this for my in laws and my father in law loved all the fresh veggies.

I always use whole wheat pasta and really don’t think there is much of a difference between the two. It is usually a little bit firmer, but that is how I prefer my pasta anyway.

Check out more #WeekdaySupper inspiration below.

Grilled Chicken and Garden Vegetable Pasta

Grilled Chicken and Garden Vegetable Pasta
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

Ingredients
  • 1 large chicken breast, split in half and grilled, diced
  • 6 roma tomatoes, quartered
  • 1 lb summer squash, cut into 1″ cubes
  • 1 red bell pepper, diced
  • 1 scallion, minced
  • ¼ cup olive oil + 2 tablespoons for pasta
  • 1 tablespoon chopped fresh rosemary
  • salt and pepper
  • 8 oz penne
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • shredded Parmesan cheese

Instructions
  1. Preheat oven to 450 degrees.
  2. Place tomatoes in a shallow roasting pan. Place squash, bell pepper, and scallion in a seperate roasting pan.
  3. Divide olive oil and rosemary among the two pans. Season with salt and pepper. Roast the tomatoes for 10 minutes, add the squash pan to the oven and continue roasting an additional 20 minutes. Stirring occasionally.
  4. While vegetables are cooking bring a large pot of water to a boil and cook pasta according to package directions. When done reserve ½ cup of cooking liquid and discard remaining.
  5. Return pasta to the pot and stir in vegetables, chicken, parsley, and basil. Add olive oil and pasta water, ¼ cup at a time, until just moist.
  6. Top with Parmesan cheese.

 

Monday: Skillet Fajitas from Country Girl In The Village
Tuesday: BBQ Shrimp, Broccoli & Cheesy Quinoa Bowls from Cupcakes & Kale Chips
Wednesday: Grilled Chicken and Garden Vegetable Pasta from Supper For A Steal
Friday: Chinese Chicken Salad from The Urban Mrs.

Veggie Filled Sloppy Joes

Veggie Filled Sloppy Joes - Supper for a Steal

Who remembers the sloppy joes from your childhood? Did the sauce come out of a can? I remember my mom making sloppy joes with Manwich more than I would like to think about. I loved them at the time, but now not so much. I wanted to try making an updated, chock full of veggies sloppy joe. First I made them for the husband and I. We of course loved them because we love veggies, then I tried them out on the kids at camp. The results were a mixed bag. Some of the kids loved them, so refused to try them because the the zucchini. One girl went home and made them for her family the next night, she was my star veggie eater of the week.

I grew up eating ground turkey instead of ground beef so naturally I continue to use that the majority of times when ground beef would typically be used.  But if you are buying just plain ole ground turkey you  aren’t really saving yourself much fat or calories. Sure it is lower in cholesterol, but that’s about it.  To see the lower fat and calories  you need to buy ground turkey breast. Make sure to check the label when purchasing, most ground turkey breast should come in at about 1.5 grams of fat per servings.

Veggie Filled Sloppy Joes

Veggie Filled Sloppy Joes
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 10 oz lean ground turkey
  • 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 2 medium zucchini, chopped
  • 1 large garlic clove, minced
  • ¾ cup ketchup
  • ½ cup water
  • 1 tablespoon brown sugar
  • 1 teaspoon chili powder
  • ½ teaspoon dry mustard
  • 4-5 squirts of worcestershire sauce
  • 1 tablespoon tomato paste
  • tabasco sauce, to taste
  • salt
  • 4 buns

Instructions
  1. In a skillet over medium heat, saute turkey until almost cooke through, add onion and carrot and saute 2-3 minutes. Add squash and saute an additional 2 minutes.
  2. Add ketchup, water, brown sugar, chili powder, dry mustard, worcestershire, tomato pasta and tabasco sauce. Mix well and simmer for 15 minutes. Add salt to taste, serve on buns

 

BBQ Chicken Salad

BBQ Chicken Salad

What is one to do with leftover chicken, but make a salad with it. When I grill chicken I usually grill an extra breast or two and slice them up to freeze. They are perfect for salads or quesadillas when I’m feeling to lazy to cook. And the only ingredient is chicken! You don’t even want to look at the ingredients list on store bought pre-cooked chicken strips…

The dressing is simply a mixture of BBQ sauce, mayo and a little apple cider vinegar to thin it out. Start with the original recipe then start playing around with it until it comes out how you would prefer. I ended up thinning mine out with a little more apple cider vinegar.

BBQ Chicken Salad - Supper for a Steal

Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1 large chicken breast, butterflied
  • 2 ears of corn
  • ½ red onion, sliced thin
  • 1 bell pepper, sliced thin
  • ½ cup shredded cheese
  • 8 cups lettuce (about 2 bags should feed 4 people)
  • ½ cup BBQ sauce
  • 2 tablespoons mayo
  • 1 tablespoon apple cider vinegar
  • salt and pepper, to taste

Instructions
  1. In a small bowl whisk together BBQ sauce, mayo, vinegar, and salt and pepper. Set aside.
  2. Preheat grill to medium high heat. Remove corn from husk and soak in a bowl of water for 5 minutes.
  3. Season chicken with salt and pepper. Drain corn and grill corn and chicken. Turning corn every 2-3 minutes until slightly charred. Cook chicken 3-5 minutes per side.
  4. Let sit until slightly cooled. Cut chicken into strips and cut the corn off of the cob.
  5. Divide lettuce into four bowls, top each with all of the toppings and drizzle with dressing.

 

Chicken and Zucchini Meatballs

Chicken and Zucchini Meatballs

 

I am really excited about this recipe. I’m a huge meatball fan and thrilled to have a delicious recipe for meatballs that are actually quite healthy. You could really use chicken or turkey in this recipe, but ground turkey breast was about $7.59/lb and chicken was on sale for $2.99/lb. I think you can see why I went with the chicken.

You can find the Homemade Marinara recipe here, posted yesterday.

We are now on our fourth day of camp. Yesterday I asked the kids what their favorite dish has been so far and the unanimous vote is for the meatballs. They couldn’t get enough of them. They actually loved the fact that they had vegetables in them and they couldn’t even taste it. They thought that was pretty neat. And they all agreed they would rather eat these than greasy beef meatballs.

Chicken and Zucchini Meatballs - Supper for a Steal

Chicken and Zucchini Meatballs
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • 1lb ground chicken breast
  • 3 garlic cloves
  • ¼ cup onion, minced
  • ¼ cup parsley, chopped
  • 1 medium zucchini, shredded
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon oregano
  • 1 egg
  • ½ cup breadcrumbs

Instructions
  1. Mix all the ingredients together and shape into equal sized meatballs. I use a 1″ cookie scoop.
  2. Preheat oven to 400 degrees.
  3. Line a baking sheet with foil and coat with non stick cooking spray. Arrange meatballs on baking sheet and bake 20 minutes.

 

Chicken Saltimbocca Rollups

Chicken Saltimbocca Rollups - Supper for a Steal

 

Prosciutto is not something I buy often. It is pricey and I really just don’t know what to do with it. But recently I had saltimbocca on the brain. I have seen my mother in law order it at Maggiano’s but I’ve never really had it out. I wanted to give it a shot at home.

I found Giada’s easy recipe and the results were delicious. I did swap out mozzarella cheese for the Parmesan she used and cut down on the salt some (while still using plenty).

This made for a tasty dinner with a huge side of roasted asparagus. Have I mentioned how much I am loving asparagus recently? It’s the best. I cook up a huge bundle for just the two of us and then I don’t have to worry about any other starchy side.

Chicken Saltimbocca Rollups

Chicken Saltimbocca Rollups
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 2 chicken breasts, butterflied all the way through and pounded to evenly flatten
  • salt and pepper
  • garlic powder
  • 4 thin slices prosciutto
  • 1 cup frozen chopped spinach, thawed
  • 3 tablespoons olive oil
  • ½ cup shredded mozzarella cheese
  • 2 cups chicken stock
  • juice of 1 lemon

Instructions
  1. Squeeze frozen spinach to remove excess water, season with a pinch of salt, pepper, and garlic powder. Toss with 1 tablespoon of olive oil to coat.
  2. Sprinkle each chicken cutlet with salt and pepper. Layer with 1 thin slice of prosciutto on top of each. Divide spinach evenly among each chicken. Sprinkle mozzarella cheese over each. Roll up each chicken piece beginning with the smaller end. Secure with toothpick.
  3. Heat remaining oil in a large skillet over medium high heat. Add chicken and cook on each side until golden brown, about 1-2 minutes. Add chicken broth and lemon juice and bring to a boil. Reduce heat to medium, cover, and simmer 8-10 minutes.
  4. Remove chicken to a plate and reduce the liquid by boiling over medium high heat for 3-5 minutes. Drizzle liquid over chicken before serving.

Adapted from Giada de Laurentiis of the Food Network 

Jalapeno Turkey Burgers

Jalapeno Turkey Burger - Supper for a Steal

Grilling season is upon us and even though it is pretty dang hot outside, I love sitting on patio to eat dinner.  This burger packs a punch with a double whammy of jalapenos. You’ve got the fresh jalapenos on top and the chipotle aioli smeared all over he bun. Did you know that chipotles are smoked jalapenos? I read that somewhere recently. I would have gone on thinking they were their own pepper.

Chipotle Aioli

The chipotle aioli is amazing, the perfect amount of heat with a hint of lime. I may or may not have slathered it all over my buttered, grilled corn.  And it may not be the healthiest, but I suggest giving it a try. Hey, at least I use the olive oil mayo.

When shopping for ground turkey, make sure to purchase ground turkey breast. It may be a few dollars more, but you wouldn’t believe the difference in the amount of fats and saturated fats. Definitely worth it to spring for the breast meat.

Jalapeno Turkey Burger

Jalapeno Turkey Burgers
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
Chipotle Aioli
  • 6 tablespoons mayo
  • 1 large chipotle in adobe, chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 small garlic cloves
  • ½ teaspoon cumin
  • juice from 1 lime
  • salt and pepper, to taste
Turkey Burgers
  • 1 lb ground turkey
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • pepper jack cheese
  • lettuce
  • tomato
  • 2 fresh jalapenos, sliced
  • buns, toasted

Instructions
  1. Combine all Chipotle Aioli ingredients in a small food processor or blender and blend to combine. Refrigerate until needed.
  2. In a large bowl mix together turkey, salt, pepper, and garlic powder until well combined. Form into four patties.
  3. Heat grill to medium, cook burgers 6-7 minutes per side, until internal temperature is 165 degrees.
  4. Place each patty on a toasted bun top with pepperjack cheese, sliced jalapeno, lettuce, tomato, and chipotle aioli.

 

Lemon Chicken

Lemon Chicken - Supper for a Steal

Yay, more reinvented Asian takeout made at home! I haven’t posted many Asian inspired dishes lately. Did you think I had lost interest? Not at all. I just needed to find some super easy inspiration.

Sometimes cooking lately has started to feel like a chore. It’s draining trying to find a new recipe to cook every single night. Since starting this blog I have only made the same thing one time! That means I have probably cooked over 400-500 new recipes throughout the last year and a half. Sometimes my creativity runs a little low.  Trying to get back into the swing of things I have been turning to magazines and cookbooks more.

I keep seeing the same things over and over online, but I want different. I found this recipes in Steamy Kitchen’s Healthy Asian Favorites. I added a few more vegetables, served it over jasmine rice and dinner was on the table in 20 minutes. Now that’s a seriously great weekday supper.

Of course as I sit here writing this, the creative juices are flowing. I could imagine also making this with thinly sliced pork, for a sticky, sweet pork dish.

Lemon Chicken

Lemon Chicken
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 2 tablespoons soy sauce, divided
  • ½ teaspoon vegetable oil + 2 tablespoons
  • ½ teaspoon cornstarch
  • 1 large boneless chicken breast (12-16oz), sliced thin
  • 5 small sweet peppers, sliced
  • ½ onion, sliced
  • ¼ cup carrots, shredded
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • juice of 1 lemon
  • 1 tablespoon honey

Instructions
  1. In a bowl combine 1 tablespoon soy sauce, ½ teaspoon vegetable oil, and cornstarch. Toss chicken with mixture and set aside.
  2. Heat a large skillet or wok over medium high heat. Add 1 tablespoon vegetable oil, add chicken, and cook 1 minute. Flip and cook an additional 1-2 minutes. Transfer to a plate and set aside.
  3. Add remaining 1 tablespoon vegetable oil to skillet and add peppers, onions, and carrots. Stir fry for 1 minute. Add ginger and garlic and continue stir frying for an additional 30 seconds. Add lemon juice honey, remaining 1 tablespoon soy sauce, and chicken. Cook 3-4 minutes until chicken is done.

Adapted from Steamy Kitchen’s Healthy Asian Favorites