OLD ORDER AMISH CHICKEN LOAF FOR A CROWD
1 chicken (5 lb) cooked and cubed
2 cups chicken broth
2 cups uncooked rice
2 cups milk
2 cups bread cubes
4 eggs
salt and pepper to taste
2 cups diced celery
In a large bowl combine all the ingredients until well mixed. Spoon the mixture into a greased baking pan. Bake at 350 degrees for 1 hour or until a knife in the center comes out clean. Serve in slices.
Yield: 20 servings
CRUNCHY RANCH CHICKEN BREASTS
3/4 cup crushed cornflakes
1 envelope dry Ranch dressing mix
1/2 cup butter, melted
3/4 cup grated Parmesan cheese
8 boneless skinless chicken breasts
Preheat oven to 350 degrees.
In a shallow bowl or pie plate, combine the cornflakes, Parmesan cheese, and Ranch dressing mix until well blended.
Put melted butter in a shallow bowl. Dip the chicken breasts in butter then in the cornflakes mixture to coat. Place chicken in a baking dish that has been sprayed with nonstick cooking spray. Bake, uncovered, for 45 minutes at 350 degrees.
ROAST TURKEY BREAST AND VEGETABLES
4 lb turkey breast
1 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1 tsp vegetable oil
2 medium zucchini, cut into chunks
6 small potatoes, peeled
1 large green bell pepper, seeded, cut into 8 strips
2 medium carrots, cut into chunks
3 ribs celery, cut into chunks
Preheat oven to 325 degrees.
Place turkey breast skin side up on a rack in a shallow roasting pan. Season with the salt, pepper, and paprika; rub with oil. Bake at 325 degrees for 1 hour, basting occasionally with the pan juices. Place the vegetables around the turkey and bake for another hour. Baste occasionally with the pan juices until the vegetables are tender and a meat thermometer inserted in the thickest part of the turkey registers 180 degrees. Let the turkey stand for 15 minutes before slicing. Serve the turkey with the vegetables. Thicken some pan juices for gravy, if desired.
BREADED BAKED CHICKEN
1/2 cup seasoned bread crumbs
3 tbsp grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp ground ginger
6 boneless, skinless chicken breast halves
1/4 cup butter
Preheat oven to 425 degrees. Spray a 9 x 13 inch roasting pan with nonstick cooking spray; set aside.
In a shallow bowl or a pie plate, combine the bread crumbs, Parmesan cheese, garlic powder, and ground ginger. Melt butter in a shallow bowl and dip chicken into the butter. Dip the buttered chicken into the bread crumb mixture, coating well. Arrange the chicken in the prepared pan. Bake at 425 degrees until the chicken juices run clean, about 20 to 25 minutes.
MS NELSON'S CHICKEN BREASTS SUPREME
4 large or 6 medium chicken breasts (skin removed)
1 can cream of mushroom soup, undiluted
1 can (3-oz) mushrooms with juice
1 1/2 cups sour cream
Preheat oven to 350 degrees.
Place chicken breasts in a baking pan. Mix the soup, mushrooms, and sour cream together. Pour the mixture over the chicken breasts. Sprinkle paprika over the top. Bake for 1 to 1 1/4 hours until chicken is cooked through. Serve over hot brown rice.
MUSTARD OVEN BAKED CHICKEN
8 skinless chicken breast halves
1/2 tsp salat
1/8 tsp pepper
2 tbsp prepared mustard
1 egg
1/4 cup + 2 tbsp grated Parmesan cheese
1/4 cup soft breadcrumbs
vegetable oil spray
Preheat oven to 400 degrees.
Sprinkle the salt and pepper over the chicken breasts. Combine the mustard and egg, beating with a wire whisk until well blended. Combine the Parmesan cheese with the breadcrumbs and stir together well. Dip the chicken in the egg mixture then dredge in the breadcrumb mixture. Let stand at room temperature for 10 minutes allowing the coating to set.
Place chicken to a wire rack in a roasting pan that has been sprayed the the vegetable oil spray. Bake for 40 minutes at 400 degrees or until the coating is lightly browned.
CHICKEN WITH APPLE-SAUSAGE STUFFING
1/4 lb bulk pork sausage
1 roasting chicken (about 3 1/2 lbs)
2 tbsp butter
2 tbsp chopped green onions
3/4 cup herb-seasoned croutons
1/4 cup chopped peeled apple
1 tbsp raisins
2 tbsp chicken broth
1 tsp salt
Preheat oven to 400 degree.
Heat a large skillet over medium-high heat; add sausage. Cook, stirring continually, until browned and crumbly, about 5 minutes.
Melt butter in a medium skillet over medium heat; add green onions. Saute until the onion is tender, about 5 minutes. Remove from heat; stir in croutons, apple, raisins, broth and sausage. Mix well.
Sprinkle the inside of the chicken with half of the salt. Fill cavity with stuffing; close with skewers. Sprinkle outside of chicken with remaining salt. Place chicken, breast side down in a roasting pan. Roast chicken for 30 minutes; turn breast up. Roast, basting frequently, until a meat thermometer registers 185 degrees or until the juices run clear when meat is pierced with a fork, about another 30 minutes.
TARRAGON CHICKEN THIGHS
8 chicken thighs
1 cup all-purpose flour
1/2 tsp fresh ground black pepper
1 tsp salt
3 tbsp canola oil
1 1/2 cups low-sodium chicken broth
1 tbsp chopped fresh tarragon OR 1 tsp dried tarragon
1 cup quartered white mushrooms
2 1/2 tbsp lemon juice
Combine the flour, salt and pepper in a shallow bowl. Coat chicken thighs in the flour mixture, saving any leftover flour mixture. In a deep 12-inch skillet, over high heat, heat the canola oil. Add the chicken thighs to the oil in the skillet. Cook chicken until browned, about 3 to 4 minutes on each side. Stir 2 tablespoons of the reserved flour mixture into the skillet drippings. Add the broth gradually to the skillet, stirring continuously. Stir in the tarragon; bring to a boil and reduce heat. Simmer, covered, for 10 minutes. Add the mushrooms to the skillet. Simmer until chicken is cooked through, about 10 minutes. Stir in lemon juice. Serve immediately while still hot.
CHICKEN BREASTS ALMONDINE
2 tbsp butter
1 garlic clove, minced
1/2 tsp salt
1 tbsp cornstarch
1/4 cup roasted slivered almonds
4 skinless, boneless chicken breasts
1 pkg (8-oz) sliced fresh mushrooms
1 can (10-oz) condensed chicken broth
1/2 tsp pepper
parsley for garnish, if desired
Begin preparing about 40 minutes before serving.
In a skillet over medium heat, melt the butter and brown chicken breasts, garlic, almonds, and mushroom slices, stirring occasionally until golden brown. Add salt, pepper, and chicken broth. Simmer, covered, for 30 minutes or until the chicken is tender. Mix cornstarch with a little water; stir into the liquid in skillet. Cook, stirring constantly, until thickened. Garnish dish with parsley, if desired.
TARRAGON CHICKEN WITH CARROTS AND LINGUINE
6-oz uncooked linguine
1 cup stock
1 lb skinless boneless chicken breast
1 small onion, sliced crosswise
2 carrots, cut into julienne strips
8 mushrooms, sliced
1/4 cup minced fresh parsley
1/2 tsp dried tarragon
freshly grated Parmesan cheese
minced green onions for garnish
In a large stock pot, cook linguine until just tender. Drain and set aside.
In a large skillet, heat stock over medium heat. Cut chicken into strips 1/2-inch wide and 3-inches long; add to the stock. Separate onion slices into individual rings and add to the stock. Cook 7 minutes, stirring frequently. Add the carrots, mushrooms, parsley, and tarragon. Heat until chicken is cooked through, about 5 minutes. Add linguine and toss to combine. Heat until linguine is hot. Remove to a serving bowl or platter and sprinkle with cheese and green onions.
Yield: 4 servings
PARMESAN CHICKEN WITH RED ONION WEDGES
4 boneless skinless chicken breast halves
1/2 cup panko (Japanese) bread crumbs
1/2 cup shredded Parmesan cheese
1/4 tsp black pepper
1 egg
2 tbsp water
1 red onion, cut into 4 wedges
Preheat oven to 400 degrees. Coat a large baking sheet with nonstick cooking spray.
Cut chicken into 1-inch slices. In a pie plate, combine the panko crumbs, Parmesan cheese, and pepper. In a shallow bowl, beat the egg and water together with a fork. Dip chicken pieces into the egg mixture, then into the panko crumb mixture, pressing to coat. Place on the prepared baking sheet and coat the surface of the chicken with cooking spray. Add the onion wedges to the baking sheet and also spray them with cooking spray. Bake at 400 degrees for 10 minutes or until chicken juices run clear.
TORTILLA CHICKEN PIZZA
4 (8-inch) whole wheat tortillas
1 cup fresh salsa
1 cup thinly sliced green or yellow bell pepper
1 cup chopped red onion
1 cup sliced fresh mushrooms
2 tbsp olive oil
3 or 4 cloves garlic, chopped
2 boneless, skinless chicken breast halves
1 cup part-skim mozzarella cheese
Preheat oven to 375 degrees.
Place tortillas on baking sheet and spread salsa evenly over the tortillas. Top salsa with the onion, bell pepper and mushrooms; set aside.
Heat the olive oil in a medium skillet. Add the chicken and garlic to the oil and cook until the chicken is no longer pink inside. Season with salt and pepper, if desired. Cut chicken into bite-size pieces and place on the tortillas. Sprinkle the cheese over the chicken and vegetables. Bake at 375 for 10 minutes. Cut each tortilla into 4 pieces to serve.
Note: These are perfect for a light meal with a salad. Or you may use as appetizers.
ONION BAKED CHICKEN
3 lb chicken pieces
1 tbsp extra virgin olive oil
1 tbsp onion powder
1 1/2 tsp Italian seasoning
1 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
Preheat oven to 375 degrees.
Brush chicken pieces with the olive oil. In a small bowl, combine the onion powder, Italian seasoning, salt, pepper, garlic powder, and paprika. Coat the chicken pieces evenly with the seasoning mixture; place in a shallow baking dish. Bake at 375 degrees for 45 to 50 minutes or until the juices run clear and chicken is cooked through.
Yield: 8 servings
SESAME CHICKEN BREASTS
2 large split chicken breasts (1 lb total)
1/2 stick butter, melted
2 tbsp grated Parmesan cheese
1/4 tsp salt
1/8 tsp crumbled, dried thyme
1/8 tsp pepper
1 tbsp sesame seeds
Rinse and dry chicken breasts. Place skin side up in the center of a sheet of aluminum foil. Combine the butter, cheese, salt, pepper, and thyme. Spoon about 1/2 of the mixture over the chicken. Fold foil over chicken and seal. Place on a broiler pan and put under broiler, about 4-inches from the heat for approximately 20 to 25 minutes. (May also be placed in a 350 degree oven and baked for 30 minutes. Unfold the foil and fold down into the shape of a shallow pan with edges. Add the sesame seeds to the remaining butter mixture. Spread a spoonful of the sesame mixture on top of each breast. Return to broiler for 3 to 5 minutes or until sesame seeds are browned. Pour juices into a bowl to be used as gravy, if desired. Serve over brown rice, if desired.
CHICKEN DIVAN
8 skinless, boneless chicken breast halves
1 pkg (10-oz) frozen chopped broccoli
Vegetable oil cooking spray
1/4 can cream of chicken soup, undiluted
1/4 can cream of potato soup, undiluted
1/2 cup milk
1 1/2 tsp lemon juice
2 tbsp grated Parmesan cheese
Put chicken in a large saucepan with enough water to cover. Bring chicken to a boil, reduce the heat and simmer for about 20 minutes or until chicken is no longer pink; drain well. Chop chicken and set aside.
Cook broccoli according to the package directions, omitting the salt and the butter; drain well.
Spray a 2-quart baking dish with nonstick vegetable oil spray and put broccoli in bottom of dish. Place the chopped chicken over the broccoli. In a small mixing bowl, combine the cream of chicken soup, cream of potato soup, milk, and lemon juice. Sprinkle the Parmesan cheese over the top. Bake in a 350 degree oven for approximately 25 minutes or until heated through.
TOMATO BAKED CHICKEN
4 (3 to 4-oz each) skinless, boneless chicken breast halves
Vegetable oil cooking spray
1 can (12-oz) whole tomatoes, undrained and chopped
1/2 cup chopped green bell pepper
1/2 cup onion
1/2 tsp garlic powder
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp black pepper
Arrange chicken breast halves in a 10 x 2 x 6-inch baking dish that has been sprayed with the vegetable oil cooking spray. Combine the tomatoes with the bell pepper, onion, garlic powder, basil, oregano, and pepper. Stir mixture to combine well. Spoon the tomato mixture over the chicken in the baking dish. Cover and bake at 400 degrees for 1 hour or until the chicken is done.
QUICK AND EASY CHICKEN KIEV
4 tbsps butter, softened to room temperature
1 tbsp chopped fresh parsley
1 tbsp snipped fresh chives
1 clove garlic, finely chopped
4 skinless boneless chicken breasts
3/4 cup seasoned bread crumbs
2 tbsp grated Parmesan cheese
3/4 cup flour
1 egg, beaten
1/4 cup vegetable oil
In a small bowl, mix butter, parsley, chives, and garlic. Divide the mixture evenly into fourths. Roll each fourth into a log and place logs on a piece of waxed paper. Cover logs and chill until firm. While the logs chill, pound the chicken breasts to 1/4-inch thick. Place one butter log atop each chicken breast. Roll up to enclose the butter log. Secure with a toothpick. In a shallow bowl, mix the bread crumbs with the Parmesan cheese. Coat the chicken bundles in flour, dip in egg and roll in the bread crumb mixture. Place on a waxed paper lined plate and cover. Chill until the coating is firm. (Just a few minutes.) Heat the oil in a large skillet over medium-high heat. Add chicken to skillet. Cook until golden brown and cooked through, turning to brown all around. This will take about 10 minutes.
Note: If you do not have fresh herbs, you can use the dried ones by using only 1/2 the amount listed.
TWO-BEAN CHICKEN AND RICE
1 chicken, cut-up
2 tbsps olive oil
2 med onions, sliced
1 clove garlic, minced
2 cans (16 oz each) stewed tomatoes
1 tsp dried basil
1/2 tsp ground allspice
2 bay leaves
1 (10 oz) pkg frozen green beans
2 (16 oz cans) chick-peas (Garbanzo beans), drained
1 1/2 cups hot cooked rice
Remove skin from chicken. Heat oil in a large skillet over medium-high heat; add chicken and brown on all sides. Add onions and garlic. Saute for 5 minutes or until onions are brown. Add undrained tomatoes, basil, allspice and bay leaves to skillet. Bring to a simmer and reduce heat. Cook, covered, for 20 minutes. Remove and discard bay leaves. Add green beans and chick peas to skillet. Simmer, covered, for 10 minutes or until beans and chicken are tender. Spoon rice onto a serving platter. Arrange chicken and vegetables over rice.
Yield: 4 servings
CHICKEN DIJON
4 tbsps Dijon Mustard
2 tbsps extra virgin olive oil
1 tsp garlic powder
1/2 tsp dried Italian seasoning
4 boneless, skinless chicken breast halves
In a large bowl or ziplock plastic bag, combine the mustard, olive oil, garlic powder and Italian seasoning. Add the chicken and mix to coat completely. Place chicken in a 9x9-inch square baking pan (stoneware is excellent if you have it). Bake at 375 degrees for about 20 minutes until done--juices run clear.
LEMON-OREGANO CHICKEN AND POTATO
4 skinless boneless chicken breast halves, trimmed of all fat and cubed
1/2 cup lemon juice
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
4 tsp dried oregano
1 tsp salt
1 tsp pepper
4 small Idaho potatoes, peeled and cut into 1/2 to 3/4-inch cubes.
Place chicken cubes in a shallow dish. In a small bowl, whisk together the lemon juice, wine, olive oil, oregano, salt and pepper. Pour over the chicken. Cover and refrigerate from 1 hour to overnight.
Preheat oven to 450 degrees. Spread the potatoes in a shallow roasting pan. Roast for 15 minutes. Add the chicken and it's marinade. Cover pan with foil and bake for 30 minutes. Uncover the pan and stir the potato-chicken mixture. Bake another 15 minutes. Remove from the oven and let stand five minutes before serving.
Yield: 4 servings. Per serving: Calories 477, Carbs 21 g, Protein 32 g
SPICED -UP OVEN FRIED CHICKEN FOR A CROWD
8 cups plain cornflakes cereal, crushed
1 to 1 1/2 tbsps smoked paprika, to taste
2 1/2 tsp salt
1 1/2 tsp freshly ground black pepper
3 eggs
1/2 cup milk
3 chickens, cut-up into 8 pieces each
2 tbsps chopped fresh parsley for garnish
Preheat oven to 350 degrees. Line two baking sheets with sides with aluminum foil. Spray foil with nonstick cooking spray.
In a large bowl, combine the crushed cornflakes, smoked paprika, salt and pepper. Set aside.
In a smaller bowl, lightly beat the eggs with the milk. Dip the chicken pieces into the egg mixture, one at a time. Shake off excess mixture then dip into the crumb mixture coating well. Place on the prepared baking sheets. Do not crowd the pieces together. Bake for 1 hour or until golden brown and juices run clear. To serve, arrange on a serving platter and sprinkle with the parsley.
Note: This is a great make ahead entree as it is good served hot, cold, or at room temperature.
MARINATED GOURMET BAKED CHICKEN
10 boneless, skinless chicken breasts halves
2 cups sour cream
1 tbsp Worcestershire sauce
2 tsps salt
1 1/4 tsps paprika
1 1/4 cups fine bread crumbs
butter, melted
Place chicken in a shallow baking dish; set aside. Combine the sour cream, Worcestershire sauce, salt and paprika. Pour mixture over the chicken and turn chicken breasts to coat. Cover the dish and refrigerate overnight. The next day, coat the chicken breasts, one at a time, in the bread crumbs being sure to coat both sides. Butter a baking pan and place the chicken pieces in the pan. Cover and chill 1 1/2 hours or longer. Bake, uncovered, at 325 degrees for 1 1/4 hours or until golden and tender. Baste with melted butter occasionally during baking.
Yield: 10 servings.
FLAKY CRISPED CHICKEN
1 fryer chicken, cut-up (about 2 to 3 lbs)
1/2 cup evaporated milk
1 cup corn flakes, crush into fine crumbs
1 1/2 tsp salt
1/4 tsp pepper
Preheat oven to 350 degrees. Mix the corn flake crumbs, salt and pepper together in a shallow bowl. Dip chicken pieces into the evaporated milk then coat with the crumb mixture. Line a shallow baking pan with aluminum foil and place chicken pieces on the foil. Bake approximately one hour until drumstick is tender and juices run clear when pierced with a fork.
HERB FRIED CHICKEN
3 lb chicken, cut into 8 pieces
2 cups all-purpose flour
1/2 cup snipped fresh sage
1 tsp fresh ground black pepper
3 eggs
1/2 cup milk
Canola oil for frying
Season chicken with salt and pepper to suit your taste and put in the refrigerator, covered, for a couple of hours.
In a bowl big enough to dip chicken pieces in, combine the flour, sage and fresh ground black pepper. Set aside. In a shallow dish, whisk the eggs and milk together. Dip chicken pieces in egg mixture then dredge in the flour mixture. Repeat the process.
Using a deep 12-inch skillet, add oil to 1-inch depth. Heat oil to 350 degrees using medium-high heat. Very gently put half the chicken in the oil. Be careful of hot oil splatters. Chicken will cause temperature of oil to drop. Adjust heat to keep oil between 325-350 degrees. Cook chicken approximately 15 minutes or until brown, crisp, and no longer pink. Juices should run clear! Turn chicken once during the cooking process. Remove chicken and drain on paper toweling then place in a preheated 300 degree oven while you fry the remaining half of the chicken.
Note: You may use chicken breats or thighs instead of the whole chicken, if you prefer.
QUICK AND EASY CHICKEN ORIENTAL
1 lb skinless, boneless chicken breasts
2 tbsps butter
1 cup diced celery
1 bunch green onions, sliced
1 can (6 oz) sliced water chestnuts, drained
1 can (8 oz) sliced mushrooms, drained
1 can golden mushroom soup, undiluted
2 tbsps soy sauce
Cut chicken into bite-sized pieces. In a large skillet, melt butter over medium heat. Add chicken and cook until no longer pink. Add the remaining ingredients and mix well. Simmer for 15 minutes, stirring frequently. Serve over hot brown rice.
Note: Add 1/4 cup chopped cashews if desired.
CHICKEN PICCATA
4 boneless,skinless chicken breast halves
dash of black pepper
1/4 tsp salt
1/4 cup flour
4 tbsp butter
1 cup fresh mushrooms, sliced
1 clove garlic, minced
1/4 cup dry white wine or chicken broth
2 tbsp lemon juice
2 tbsp chopped parsley
Place chicken between 2 pieces of plastic wrap and pound chicken to 1/2-inch thickness. Sprinkle with the salt and black pepper. Coat chicken with the flour. In a large skillet, over medium heat, melt 3 tablespoons of the butter. Place chicken in the skillet and cook about 5 minutes or until golden brown, turning once during the cooking time. Remove chicken from the skillet and keep warm. Add remaining butter to the skillet; add the mushrooms and garlic to the skillet and cook until tender. Return the chicken to the pan and add the wine OR chicken broth and the lemon juice. Simmer approximately ten minutes, stirring occasionally until sauce is slightly thickened. Place chicken on serving platter and sprinkle with chopped parsley.
THE DAY AFTER HASH
8 tbsps (1 stick) butter
1/2 cup sifted all-purpose flour
3 cups chicken broth
4 cups finely chopped turkey
1 cup finely chopped celery, blanched for a few minutes in boiling water, drained, and rinsed until cold
1/4 cup heavy cream
2 egg yolks
2 tbsp dry sherry, if desired
salt and pepper to taste
In a heavy skillet over medium heat, melt butter, add flour, and stir with a wooden spoon or wire whisk until mixture is smooth, bubbly, and golden. Remove from heat and slowly add chicken broth, stirring constantly. Return to medium heat and simmer uncovered for five minutes. Add turkey and celery, reduce heat to low and continue simmering. You can keep hash warm up to one hour this way.
Just before serving, in a small bowl, beat cream into egg yolks. Distribute mixture evenly over hash and fold in with a rubber spatula. Remove from heat and fold in sherry, if using. Add salt and pepper to suit your taste.
Serves 6 to 8.
Note: A good way to serve is over toast with a poached or fried egg in the center.
QUICK AND EASY CHICKEN RICE DISH
This recipe is perfect when you need to get a meal on the table quickly. Table ready in 30 minutes is hard to beat!
2 cups water
2 cups fresh asparagus cut in 1-inch pieces
1 pkg (6 oz size) long grain and wild rice mix
1/4 cup butter, divided
3/4 lb boneless, skinless chicken breasts, cut into strips
1 tsp minced garlic
1/4 tsp salt
1 med carrot, shredded
2 tbsp lemon juice
1/2 tsp grated lemon peel, optional
In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet, and 2 tablespoons of the butter. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes until the water is absorbed.
While about mixture simmers, in a large skillet, saute the chicken, garlic, and salt in remaining butter until the juices run clear. Add the carrot, lemon juice, and the lemon peel if desired. Cook and stir the mixture for a couple of minutes, until heated through. Stir into the rice mixture. Ready to serve!
Yield: 4 servings at 247 calories, 29 g carbs, and 20 g protein each.
ONE NOW, ONE LATER CHICKEN POTPIES
1 cup cooked chicken, cubed
4 cups frozen mixed vegetables, thawed
1 can (18.5 oz) ready-to-serve creamy chicken soup
1 can (18.5 oz) ready-to-serve cream of potato soup
1 pkg (15 oz) refrigerated pie pastry
Preheat oven to 400 degrees.
In a large mixing bowl, combine the chicken, vegetables, and soups. Pour half the mixture into a nine-inch pie plate; repeat with the other half in another pie plate. Roll out the pastry to fit the tops of the pies. Cut "breathing" slits in the pastry sheets. Fit pastry over the tops of the filling. Trim and seal edges. Bake at 400 degrees for 25 to 30 minutes or until golden brown.
NOTE: If you want, you can put one of the pies in an aluminum or other freezer-proof pie pan. Before baking, cover pie well and freeze for up to three months. To cook the frozen pie remove from the freezer 30 minutes before baking. Do NOT completely thaw. Cover the edges of the crust loosely with aluminum foil. Place pie on a baking sheet and bake at 425 degrees for 30 minutes. Reduce heat to 350 degrees and remove the foil. Bake 60-65 minutes more until golden brown.
TURKEY MUFFINS
1 cup cooked, chopped turkey
2 tbsp chopped celery
2 tbsp chopped onion
1/4 cup margarine
2 cups flour
1/2 tsp salt
4 tsp baking powder
2 eggs, beaten
1 cup milk
Brown celery and onion in margarine. Sift together the flour, salt, and baking powder. Combine eggs, milk, and turkey with celery mixture. Add to dry ingredients. Fill greased muffin tins two-thirds full. Bake at 425 degrees for 15 minutes or until brown. Serve with turkey gravy, if desired.
HEALTHY OAT 'N' SESAME CHICKEN
1 cup uncooked oat bran
1/4 cup sesame seeds
2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
2 large egg whites
1/4 cup buttermilk
6 skinned and boned chicken breast halves
4 tbsp olive oil
Put oat bran, sesame seeds, paprika, salt and pepper in a clean brown paper bag. Place bag inside another bag--double bagging will keep mixture from leaking out. Set bag aside. Beat egg whites and buttermilk in a pie plate until well blended. Dip chicken into egg/buttermilk mixture, gently shake off excess and drop chicken, 2 or 3 pieces at a time, into the brown bag. Fold down top of bag 2 to 3 times to seal. Shake chicken in bag to coat evenly. Remove chicken pieces and set in refrigerator for 10 minutes to several hours to allow coating to adhere. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add chicken to skillet and cook 3 to 4 minutes. Turn chicken, add remaining oil, and continue cooking another 3 to 4 minutes or until done. Chicken is done when juices run clear and it is no longer pink in the center. It should feel springy to the touch.
Each piece = 436 calories, 53 g pro, 11 g carbs
CHICKEN WELLINGTON
4 boneless, skinless chicken breast halves
1 tbsp olive oil
2 tbsp butter, softened, divided
1 tsp dried crushed rosemary
1/2 tsp rubbed sage
1/4 tsp salt
1/4 tsp fresh ground black pepper
2 pkgs (15 oz ea) refrigerated pie pastry
1 egg, lightly beaten
Sauce:
1 1/4 tsp chicken bouillon granules
1 1/4 cups hot water
2 tbsp butter
3 tbsp all-purpose flour
2 tbsp chicken broth
Flatten chicken to 1/4-inch thickness. In a large shillet, cook chicken in oil and 1 tablespoon butter for 4 to 5 minutes on each side until juices run clear.
Meanwhile, in a small bowl, combine the rosemary, sage, salt, pepper and remaining butter. Unroll pastry sheets and cut each into a 9-in square. Place a chicken breast half on each square. Spread the butter mixture over the chicken. Fold the pastry over the chicken cutting off any excess pastry. Pinch the seams to seal. Place on a greased baking sheet; brush with the egg. Bake at 450 degrees for 18 to 20 minutes or until a golden brown color. Remove from oven and let stand for 10 minutes before serving.
Meanwhile, make sauce. Dissolve bouillon in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in bouillon and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over the chicken.
PERSONAL CHICKEN PIES IN RICE CRUST
Rice Crust
1 cup raw brewn Basmati rice
2 cups defatted chicken stock
1/3 cup chopped pecans
2 tbsp chopped chives
2 tbsp toasted sesame seeds
Salt and pepper to taste
2 egg whites
Wash rice. In a large saucepan with a lid, bring the chicken stock to a boil. Stir rice into boiling stock and bring back to a boil. Lower heat to simmer, add lid to pan and cook 45 minutes, until rice is tender and stock is absorbed. Cool to lukewarm and add pecans, chives, sesame seeds, salt, pepper, and egg whites. Pat into 4 individual quiche-type dishes to form crusts. Bake in a 350 degree oven for 10 minutes.
Chicken Filling:
4 large skinless, boneless chicken breasts
1 tbsp olive or canola oil
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 cup water
8 tbsp Worcestershire sauce
1 tbsp Dijon mustard
2 garlic cloves, crushed
Cut chicken into small chunks. In a large frying pan, heat oil. Add chicken and cook to a golden brown. Season with salt and pepper. Remove chicken from pan and allow to drain on paper toweling. Wipe any excess oil from the pan. Return pan to heat and deglaze with water and Worcestershire sauce. Add mustard and garlic; bring to a boil. Lower heat to simmer, add chicken back to pan and cook for 5 minutes. Fill the rice crusts with the chicken mixture.
Yield is 4 servings at 490 calories, 45 g carbs, and 37 g protein each
HOMEMADE TURKEY BREAKFAST SAUSAGE
1 egg white, slightly beaten
1/3 cup finely chopped onion
1/2 cup fresh apple, very finely diced
1/4 cup seasoned bread crumbs
2 tbsp fresh chopped parsley
1/2 tsp salt
1/2 tsp sage
1/4 tsp nutmeg
1/4 tsp pepper
1/8 tsp cayenne pepper
1/2 lb lean ground turkey breast*
In a medium size mixing bowl,combine the following ingredients: egg white, onion, apples, crumbs, and spices. Add the turkey and mix well. Shape mixture into eight patties about 2-inches in size. Preheat grill or nonstick skillet. Cook until meat is no longer pink and the juices run clear.
*For a healthy sausage patty, use only ground turkey breast. Regular ground turkey is no healthy bargain as it often contains the skin which makes it fatty.
OAT 'N' SESAME CHICKEN
1 cup uncooked oat bran
1/4 cup sesame seeds
2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
whites from 2 lge eggs
1/4 cup buttermilk
6 skinless, boneless chicken breasts halves
4 tbsp olive oil
Mix oat bran, sesame seeds, paprika, salt, and pepper on waxed paper. Beat egg whites and buttermilk in a glass pie plate using a fork until blended. Dip chicken into egg mixture then oat bran mixture to coat, pressing coating firmly onto chicken. (All coating mixture should be used.) Heat two tablespoons of oil in a large skillet over medium-high heat. Add chicken; cook about three minutes. Turn chicken over and add remaining two tablespoons of oil to skillet, tilting pan to distribute oil evenly. Cook another two to three minutes until chicken feels springy when pressed and is no longer pink in center.
Note: After dipping chicken in oat mixture, let stand 5 to 10 minutes before cooking so the coating will adhere better.
Yield: 6 servings Per serving: 436 calories, 53 g protein, 11 g carbs
GLAZED CHICKEN AND CARROTS
1 tsp dill weed
1/2 tsp salt
1/4 tsp pepper
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
3 ribs of celery, thin sliced
2 medium carrots, thin sliced
1 tbsp canola oil
4 tsp cornstarch
1 tsp chicken bouillon granules
1 cup no-sugar-add apple juice
In a bowl, combine the dill, salt and pepper; add chicken and toss to coat. Place oil in a large nonstick skillet or wok; add chicken, celery, and carrots. Stir-fry until the chicken is thorougly cooked and the vegetables are tender. In a small bowl, combine the cornstarch, bouillon and apple juice until smooth. Stir mixture into skillet with chicken and vegetables. Bring to a boil; cook and stir for two minutes or until thickened.
Yields 4 servings of 228 calories, 15 g carbs, and 26 g protein per serving.
Note: This recipe is one I got from an old Taste of Home's Light and Tasty Magazine. The recipe is credited to H Bekert of New York.
HERB GRILLED CHICKEN
1/3 cup lemon juice
1/4 cup olive oil
1/4 cup minced fresh parsley
3 garlic cloves, minced
1 tbsp grated lemon peel
1 tsp minced fresh thyme
1/4 tsp pepper
1/2 tsp salt
1 3-lb chicken, cut-up
Using a fork, prick the skin of each piece of chicken. In a large resealable plastic bag, combine the lemon juice, oil, parsley, onion, garlic, lemon peel, thyme, salt and pepper; add chicken. Seal bag and turn to be sure all pieces of chicken are coated. Refrigerate 6 to 8 hours or overnight, turning occasionally. Drain and discard marinade. Grill chicken, covered, over medium heat for 35-40 minutes or until juices run clear. Turn every 15 minutes while grilling.
BAKED TURKEY-STUFFED TOMATOES
6 medium tomatoes
1/2 tsp salt, optional
1 cup low-fat milk
1 tbsp flour
1 3/4 cups chopped, cooked turkey breast
1/2 cup chopped celery
1/4 cup chopped green onion
1/4 cup shredded low-fat American cheese
1/4 tsp seasoned salt
1/4 tsp pepper
Cut tops from tomatoes and scoop out pulp. Sprinkle inside of tomato shells with 1/4 tsp salt, if using. Invert tomatoes on paper towels to drain. Meanwhile, in a small saucepan, combine milk and flour stirring to blend. Bring to a boil, reduce heat to low and cook, stirring constantly, until smooth and thickened. Stir in turkey, celery, onion, and cheese. Sprinkle with seasoned salt and pepper. Spoon mixture into the tomatoes shells and place in a 13 x 9 x 2-inch baking pan or dish. Bake at 375 for 15 to 29 minutes or until thoroughly heated.
1 stuffed tomato = 114 calories, 7 g carbs, 17 g protein
CHICKEN WITH OLIVES
1 red bell pepper
1 orange bell pepper
1yellow bell pepper
6 skinless, boneless chicken breast halves
3/4 tsp salt
1/4 tsp black pepper
2 tps olive oil, divided
2 tsp chopped fresh rosemary
2 garlic cloves, minced
3 tbsp chopped pitted kalamata olives
3 tbsp chopped pitted green olives
2 tsp fresh squeezed lemon juice
Preheat broiler. Cut bell peppers in halves, lengthwise, remove seeds and membrames. Place pepper halves, skin sides up, on a foil-lined baking sheet and flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top bag and seal. Let stand for 10 minutes. Remove from bag, peel and chop.
Sprinkle chicken with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook 5 minutes on each side or until no longer pink in center. Remove from pan; keep warm.
Add 1 teaspoon oil, rosemary, and garlic to pan; saute until garlic begins to brown. Stir in bell peppers, olives, and lemon juice. Cook 1 minute or until thoroughly heated, stirring constantly.
Yield: 6 servings of 1 piece of chicken and 1/3 cup of sauce
Per serving: 159 calories, 3 g carbs, 27 g proteins
ALABAMA CHICKEN CACCIATORE
1 tbsp unsalted butter
2 skinless, boneless chicken breast halves
1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
1 large can Italian-style diced tomatoes
1 cup fresh, sliced mushrooms
1/4 cup chopped green bell pepper
1/2 cup fresh chopped parsley
1 tsp basil
1 tsp oregano
1/4 tsp salt
1/4 tsp black pepper
sprinkle of red pepper flakes
5 servings hot cooked brown rice
In a large skillet, melt butter. Add chicken to skillet and cook until no longer pink in center. Remove chicken from skillet and chop into bite-sized pieces. Set aside.
Add onion, celery, bell pepper, mushrooms and garlic to skillet. Saute vegetables until crisp tender. Return to chicken to skillet and add the tomatoes and remaining ingredients. Cover and simmer 20 minutes.
Serve over rice.
LEMON TURKEY BURGERS
1 egg, lightly beaten
1/3 cup finely chopped onion
3 tbsp minced fresh parsley
1 tsp caraway seeds, crushed
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 lb. lean ground turkey
1 tbsp olive oil
6 whole-wheat sandwich buns
6 lettuce leaves
6 tomato slices
In a large mixing bowl, combine the egg, onion, parsley, lemon juice, lemon peel, garlic, caraway seeds, salt and pepper. Crumble turkey over the mixture and mix well, using hands if necessary. Shape into 6 patties. Heat oil in a large non-stick skillet over medium heat. Add burgers, cooking in two batches if necessary, to the skillet. Cook until no longer pink in the center. A meat thermometer should read 165 degrees to reach doneness. Serve patties on rolls with lettuce and tomato slices.
1 sandwich: 268 calories, 24 g carbs, 18 g protein
Note: Not all ground turkey is lean. When purchasing, be use you buy lean ground turkey.
30-MINUTE CHICKEN LO MEIN
1 tbsp cornstarch
1 tsp ground ginger
1/4 cup reduced-sodium soy sauce
2 tbsp cooking sherry or chicken broth
1 1/2 lbs. boneless skinless chicken breasts, thinly sliced
1 tsp reduced-sodium chicken bouillon granules
1/2 cup hot water
6 oz uncooked linguine
1/2 lb fresh mushrooms, sliced
1/4 fresh snow peas
1 large red bell pepper, sliced into thin strips
2 green onions, cut into bite-sized pieces
2 tbsp canola or olive oil, divided
2 tsp sesame oil
In a large mixing bowl, combine cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat well; set aside. In a small mixing bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions.
In a large nonstick skillet or wok, stir-fry the mushrooms, pepper, peas and green onions in 1 tablespoon canola oil for 3 to 5 minutes until crisp tender. Remove with a slotted spoon and set aside. In the same skillet, add remaining oil and stir-fry the chicken 2 to 3 minutes or until no longer pink in the center. Stir in dissolved bouillon. Bring to a boil. Cook and stir 1 to 2 minutes until thickened. Return veggies to skillet. Drain linguine; add sesame oil and linguine to skillet or wok. Toss to coat all. Cook another minute or two until heated through.
6 servings: 328 cal, 27 g carbs, 31 g protein
CRUNCHY SALSA CHICKEN
1 cup toasted wheat germ
1 tsp pumpkin pie spice
1 tsp gound cumin
3/4 tsp salt
1/4 tsp cayenne pepper
2 egg whites
1 tbsp water
4 skinless, boneless chicken breast halves
SALSA:
3/4 cup peeled, diced orange
3/4 cup mild salsa
1 tbsp chopped cilantro
Preheat oven to 400 degrees.
Spray baking sheet with no-stick cooking spray. In shallow dish, combine wheat germ, pie spice, cumin, salt and cayenne. In second shallow dish, beat egg whites and water until frothy. Dip chicken into egg white mixture and then into wheat germ mixture. Dip and coat chicken again, coating thoroughly. Arrange on baking sheet. Lightly spray tops of chicken breats with cooking spray. Bake 18 to 20 minutes or until chicken is no longer pink in center. Combine salsa ingredients in small bowl. Serve chicken with salsa.
SOUTHERN FRIED CHICKEN
2 1/2 lb frying chicken, cut-up
1 cup all-purpose flour
1/2 tsp fresh-ground black pepper
1 tsp salt
1/2 tsp paprika
Wash chicken and pat off excess water. Mix remaining ingredients together and place in a zip-top type bag. In a large skillet, put canola oil to about 1/2-inch depth and heat. Place chicken pieces 1 or 2 at a time into bag with flour mixture. Shake to coat well. Shake off excess flour and add chicken to skillet. Cook chicken over medium heat, turning to brown all sides, for 15 to 20 minutes. Reduce heat, cover tightly, simmer 30 to 40 minutes or until tender and cooked through. Remove the lid from skillet the last 10 minutes of cooking to allow chicken to brown. Remove from skillet and drain on paper toweling.
All American Turkey Loaves
(This recipe is from The Joslin Diabetes Quick & Easy Cookbook)
Vegetable cooking spray
8 oz very lean ground turkey breast
2 tbsp quick rolled oats
2 tbsp chopped onion
1 clove garlic, minced OR 1/8 tsp garlic powder
1/2 tsp Dijon mustard
1/2 tsp tomato paste
1/4 tsp Worcestershire sauce
2 tbsp egg substitute
1/8 tsp crushed dried marjoram
1/8 tsp crushed dried thyme
freshly ground pepper to taste
1 small bay leaf cut in half
Preheat oven to 425 degrees. Lightly coat a small shallow baking dish with cooking spray.
Place the turkey in a medium bowl. Add the oats, onion, garlic, mustard, tomato paste, Worcestershire sauce, egg substitute, thyme, marjoram and pepper. Mix well. Wet your hands before forming the mixture into 2 loaves of equal size.
Place the loaves in the prepared baking dish. Top each loaf with half a bay leaf. Lightly coat the loaves with cooking spray and bake for 20-25 minutes. Check after 15 minutes. Lower heat to 400 degrees if athe top is browning too quickly. Be sure to remove bay leaf halves before eating.
Per loaf: 30 grams protein, 5 grams carbs
CHILI-SPICED CHICKEN
8 skinless, boneless chicken breasts
2 tsp onion powder
1 tsp salt
1 1/2 tsp paprika
1/2 tsp chile powder
Cooking oil spray
Preheat oven to 350 degrees. Combine spices in a small bowl. Sprinkle spice mixture evenly over chicken breasts. Heat a large non-stick skillet over medium-high heat. Spray pan with cooking spray. Add chicken to pan and saute about 2 minutes on each side. Remove chicken to a shallow baking pan and bake approximately 15 minutes or until juices run clear.
CITRUS GLAZED CHICKEN
4 boneless, skinless chicken breasts (about 1 lb)
3 tbsp orange juice concentrate, thawed
2 tbsp lemon juice
1/2 cup chicken broth
3 tbsp Splenda or Equal Sugar-Lite
1 1/2 tsp cornstarch
1 tbsp butter
1 tbsp chives, chopped
1 tbsp fresh parsley, stemmed and chopped
1/4 cup sliced almonds, roasted
Preheat oven to 425 degrees. Place chicken breasts on foil-lined baking sheet. Brush with 1 tbsp orange juice concentrate. Bake 15-20 minutes until cook through.
Place remaining juice concentrate, lemon juice and broth in a small saucepan. Blend Splenda/Equal and cornstarch in a small bowl. Stir cornstarch mixture into juice mixture in saucepan. Heat over medium-high heat and simmer 8 to 10 minutes until sauce thickens slightly. Remove from heat and whisk butter into the sauce. Add chives and parsley. Pour over the chicken breasts then top with the almonds.
CHICKPEA CHICKEN
4 not too thick boneless skinless chicken breasts
1 can chickpeas, drained and rinsed
1 cup low-fat chicken broth
1/2 cup dried apricot halves, halved
1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp pepper
2 tbsp fresh chopped parsley
Preheat oven to 425 degrees. Combine chickpeas, broth, fruit and cinnamon in a 13x9-inch baking dish. Arrange chicken on top of mixture and sprinkle with salt and pepper. Spray with butter-flavored nonstick cooking spray. Cover and bake 35-40 minutes or until chicken juices run clear. Remove to serving platter and sprinkle with parsley.
BROCCOLI BACON CHICKEN
10 boneless, skinless chicken breast halves
10 bacon slices
1 pkg chopped beef
10 frozen or fresh broccoli spears
1 oz carton sour cream
1 can cream of mushroom soup (may substitute cream of chicken)
Preheat oven to 275 degrees. Tear beef into pieces and line the bottom of a 9x13 inch baking pan with them. Put a broccoli spear with each piece of chicken and wrap them together with a bacon slice. Place over the beef layer. Mix sour cream and soup together and put over the chicken. Bake for 3 1/2 hours or until chicken and broccoli are done. Baste with sauce two or three times during baking.
CHICKEN 'N' BROCCOLI BRAID
2 cups cooked chicken breast, cubed
1 cup chopped fresh broccoli
1 cup shredded reduced-fat cheddar cheese
1/2 cup chopped red bell pepper
2 tsp dill
2 garlic cloves, minced
1/4 tsp salt
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat plain yogurt
2 tubes refrigerated reduced-fat crescent rolls
1 egg white, lightly beaten
1 tbsp slivered plain almonds
Preheat oven to 375 degrees. In a large mixing bowl, combine chicken, broccoli, cheese, red pepper, dill, garlic and salt. Stir in mayonnaise and yogurt. Unroll both tubes of crescent roll dough onto an ungreased baking sheet and press together forming a rectangle. Seal seams and perforations. Place chicken mixture down the center third of the dough. On each long side, cut dough 3-inches toward the center and about 1 1/2-inch intervals, forming strips. Bring one strip from each side of filling and pinch ends together to seal. Repeat the process until reaching the end. Pinch ends of loaf on both ends to seal in the mixture. Brush top with egg white and sprinkle almonds over the top. Bake for 15-20 minutes until the crust is golden brown and the filling is heated through.
1/8 of this recipe has 28 g carbs and 19 g protein.
Serve with a salad and you have a meal!
CHICKEN WITH BLACK BEAN SALSA
1 can black beans, rinsed and drained
1 can (8 oz) crushed pineapple in its own juice, drained
1/2 small red onion, chopped
1 plum tomato, chopped
1 garlic clove, minced
2 tbsp lime juice
1/4 tsp salt, optional
1/4 tsp freshly ground black pepper
RUB: 1 tbsp brown sugar
1 tsp hot pepper sauce
1/2 tsp garlic powder
1/2 tsp salt (optional)
1/2 tsp freshly ground black pepper
4 skinless boneless chicken breast halves
To make salsa: In a large bowl, combine the beans, pineapple, onion, tomato, garlic, lime juice, salt and pepper. Refrigerate until serving.
To make chicken: Combine the sugar, hot pepper sauce, garlic powder, salt and pepper. Rub mixture over both sides of chicken.
To grill chicken: Coat grill with nonstick cooking spray before starting the grill. Grill chicken over medium heat until cooked thoroughly, about 4 to 7 minutes each side.
To broil chicken: Spray broiler pan with nonstick cooking spray. Broil chicken 4-inches from heat for 4 to 7 minutes on each side until juices run clear.
Serve chicken with salsa.
A good diabetic recipe as 1 serving of 1 breast half with 3/4 cup salsa has 31 g carbs but 29 g protein.
CRESCENT CHICKEN WREATH
2 tubes (8 oz each) refrigerated crescent rolls
1 cup shredded low-fat cheddar cheese
2/3 cup cream of chicken soup, undiluted
1/3 cup chopped broccoli
1/2 cup chopped red bell pepper
1/4 cup water chestnuts, chopped
3/4-1 cup cooked cubed chicken
2 tbsp chopped onion
Preheat oven to 375 degrees. Arrange crescent rolls on a 12-inch pizza pan, forming a ring with the pointed ends facing the outer edge of the pan. The wide ends should overlap. Combine the remaining ingredients and spoon over the wide ends of the rolls. Fold points over filling and tuck under wide ends. The filling will be visible. Bake for 20-25 minutes until golden brown.
EASY CHICKEN CACCIATORE
2 tbsp olive oil
2 lbs boneless, skinless chicken breasts and/or thighs
1 cup thinly sliced onion
1 cup thinly cut strips of green bell pepper
1/2 cup diced celery
2 tbsp Tomato Basil Garlic blend (such as Mrs. Dash)
1 - 14 1/2 oz can diced tomatoes, undrained
1/2 cup red cooking wine
Cooked whole-wheat thin spaghetti for 4 to 6 servings.
Heat oil in large skillet. Add chicken and cook over medium heat on both sides until lightly browned. This should take about 5 minutes per side. Remove from pan and set aside. Add onion, bell pepper, celery and spices to skillet. Cook over medium heat 3 to 4 minutes until vegetables are tender, stirring occasionally. Stir in tomatoes and red wine. Return chicken to skillet with vegetables and cook over medium heat 6 to 8 minutes or until chicken is no longer pink in center. Serve over cooked spaghetti.
TURKEY PECAN ENCHILADAS
1 medium onion, chopped
4 ounces reduced-fat cream cheese
1 tbsp water
1 tsp ground cumin
1/4 tsp black pepper
1/8 tsp salt
4 cups cubed cooked turkey
1/4 cup chopped pecans, toasted
12 6-inch flour tortillas
1 can reduced-fat, reduced-sodium cream of chicken soup, undiluted
1 cup reduced-fat sour cream
1 cup skim milk
2 tbsp chopped green chilies
1/2 cup shredded reduced-fat cheddar cheese
2 tbsp fresh cilantro, minced
Preheat oven to 350 degrees. Spray a small non-stick skillet with non-stick cooking spray. Add onion to pan and cook, stirring, over medium heat until onion is tender. Set aside.
In a large mixing bowl, beat cream cheese, water, cumin, pepper and salt until smooth. Stir in the onion, turkey and pecans. Warm tortillas and spoon 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a 13x9-inch baking pan that's been coated with non-stick cooking spray. In a bowl, combine the soup, sour cream, milk and chilies. Pour soup mixture over enchiladas.
Cover and bake for 40 minutes. Uncover and sprinkle with cheese. Bake 5 minutes longer. Sprinkle with cilantro.