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Old 03-11-2007, 02:54 PM   #1
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Canned chicken ideas?

Does anyone have any good receipe for canned chicken breast? I got them at the dollar store for a good deal, so would really like to use them for a yummy receipe tia
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Old 03-11-2007, 03:13 PM   #2
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I need some ideas too. I have just been putting in some mayo and a bit of dried dill. I eat that in a bowl on top of some lettuce. Taste good but gets boring. Hopping some good ideas get posted
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Old 03-11-2007, 03:16 PM   #3
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I dont know if it's odd, but I have NEVER tried canned chicken :blush: I havent even opened the can yet...lol

Do u think stry frying them with veggies will be good? Or is it usually used to chicken salads only?
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Old 03-11-2007, 03:28 PM   #4
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hmmm never tried frying it before. not sure how well that would handle in the pan. Wouldnt hurt to try it though. I havent gotten real adventurous with it. But i have substituted it for recipies that call for tuna fish (no one in our house really cares for tuna) We had a recipie for a non lowcarb dish where it takes macaroni and cheese,canned peas, tuna fish and a splash of lemon juice. Sounds like a very strange combo. We used the chicken in it instead and it was really good (its still good too if you omit the peas)
Maybe if you have some dream fields pasta you could make some kind of chicken caserole.
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Old 03-11-2007, 04:28 PM   #5
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The consistency of canned chicken is very similar to canned tuna. I think it even tastes a bit like canned tuna, but not quite as fishy. If you tried to stir-fry it with veggies it would fall apart into little shreds of chicken.

Here's a recipe that I like:



BRUCE'S POOR MAN'S CRAB CAKES
16-18 ounces canned chicken *
1 1/2 teaspoons Old Bay seasoning
2 tablespoons fresh herbs, such as parsley and chives, chopped
2 tablespoons green onion tops, finely chopped
1/4 cup mayonnaise
1 egg
Pinch salt, optional
Pinch pepper
1/4 cup oil

Break the chicken up into very small bits. Squeeze all moisture out of meat. Mix all ingredients and shape in 4 patties. I put a sheet of wax paper on a small baking sheet then dropped the chicken mixture into piles. I used my hands to shape each pile into a patty. Cover with plastic wrap and chill at least 1 hour. Heat oil in a skillet over medium heat. Fry patties 4-5 minutes per side, flipping carefully, until golden brown on each side.

Makes 2-4 servings
Can be frozen

* I used two 10-ounce cans of white meat chicken and after draining both cans I ended up with only 10 ounces of meat total. I think the amount called for is the weight before draining because I seemed to have plenty for the recipe. I'm not too happy about paying for 10 ounces of water though. I based the nutritional counts on the actual amount of chicken, not 16-20 ounces.

Per 1/2 Recipe: 572 Calories; 42g Fat; 45g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Per 1/3 Recipe: 381 Calories; 28g Fat; 30g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per 1/4 Recipe: 286 Calories; 21g Fat; 22g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
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Old 03-11-2007, 04:30 PM   #6
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These were very good too:



COCONUT CRUSTED CHICKEN PATTIES
12 1/2 ounce can mixed white and dark meat chicken, drained *
1/4 cup mayonnaise
1 tablespoon fresh parsley, minced
2 green onions, finely chopped
1 teaspoon Old Bay seasoning
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
1/8 teaspoon pepper
1/2 teaspoon Tabasco or other hot sauce
1 egg white
1/4 cup finely shredded unsweetened coconut **
Oil for frying

In a medium bowl, break up the chicken with your fingers until it's finely shredded. Stir in all remaining ingredients, except coconut, until well blended. Divide into 4 equal portions on a wax paper-lined baking sheet. Gently shape into patties with your hands. Mixture will be very soft. Put the coconut in a small shallow dish. Carefully set one chicken patty in the coconut and gently turn over to coat both sides; place back on wax paper. Repeat to coat all the patties. Chill at least 1 hour. Heat oil in a skillet over medium heat. Fry patties 4-5 minutes per side, flipping carefully, until golden brown on each side.

Makes 4 servings
Can be frozen

* A 12 1/2 ounce can will yield about 7 ounces of chicken

** You will only use about 2 tablespoons, but it will be easier to coat them if you have extra coconut in the dish. The counts reflect only 2 tablespoons of coconut for the batch.

Per Serving: 277 Calories; 23g Fat; 16g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs

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Old 03-12-2007, 07:12 AM   #7
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I have some left over roasted chicken...do you think that would work here also?
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Old 03-12-2007, 10:35 PM   #8
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Originally Posted by Kaos0100 View Post
I have some left over roasted chicken...do you think that would work here also?
I would think it would work
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Old 03-12-2007, 10:37 PM   #9
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I use the canned chicken for the buffalo chicken dip and I also use it with a tiny bit of taco seasoning and I top it with mexican cheeses and then bake.
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Old 03-13-2007, 07:24 AM   #10
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You could make a quick chicken soup. . .or chicken and dumplings with strips of LC tortillas. . .you'd need broth, and some flavorings. . .I've done both in the past when sick and needing comfort food. . .how about for higher protein egg drop soup????

Note: When sick I needed quick and easy. That's why I have cans of chicken in my pantry. . .
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Old 03-13-2007, 08:44 AM   #11
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The only thing I've used it for is extra meat in soup. I don't care for it in chicken salad (too stringy for me).
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Old 03-13-2007, 07:44 PM   #12
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Thanks everyone...Linda sue those look YUMMY! I will try and make those soon....how long do u think I can keep them in the freezer?

JUst added the canned chicken to my deviled eggs instead of tuna and it tastes really good
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Old 03-14-2007, 06:14 AM   #13
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Originally Posted by nisha_mommy2one View Post
Thanks everyone...Linda sue those look YUMMY! I will try and make those soon....how long do u think I can keep them in the freezer?
I have a tendency to leave things like that in the freezer way too long. Most of the time they taste fine but after a year or so they kind of lose something, if you know what I mean, LOL. Do expect them to get a little bit watery after thawing but you can blot them with paper towel if it bothers you. Of course they're best freshly made but they're still good after freezing.
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Old 03-14-2007, 09:54 AM   #14
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LindaSue..........

I have to say that you are amazing! I just love your recipes and your pics are fantastic!

I agree with you that the canned chicken is similar to canned tuna but better tasting! I usually make chicken salad with the canned chicken but I will definitely try the two recipes you posted! Thanks again sooooooo much!
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Old 06-02-2011, 01:23 PM   #15
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bumping cause those coconut chicken patties sound AMAZING~~~~
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Old 06-02-2011, 06:49 PM   #16
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I use it for the buffalo chicken dip or buffalo chicken salad.....for the salad I just mix it with bleu cheese or ranch dressing instead of mayo and add Franks Red sauce. I put it over lettuce or in a low-carb wrap
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Old 06-02-2011, 07:15 PM   #17
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Hi nisha…

Hot-n-Sweet Chicken Slaw

First…
  • Shred all the cabbage you want to for the number of people you plan to feed

Add chopped:
  • Green Pepper
  • Onion
  • Chicken (cubed)

Then…
  • Add 1/4 cup Sliced almonds - toasted if you like (and we do).
  • Make a vinagrette of 1/3 cup oil, 1/3 cup Frank's Hot sauce, 1/3 cup raspberry vinegar . Blend with the hand wand and pour over the Slaw and veggies...

We make our own Raspberry vinegar with DaVinci's Sugar Free Raspberry syrup (a tbls goes a long way).



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Old 06-03-2011, 08:10 AM   #18
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Drain and shred the chicken. Place in pan with salsa to warm. Add in cubed cream cheese, stirring til it melts. Creamy mexican chicken. Great to top salads.

Or replace the cream cheese with shredded cheese and use for quesadillas with LC tortillas.
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Old 06-03-2011, 04:57 PM   #19
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Subscribing! Yum!
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Old 06-03-2011, 05:02 PM   #20
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Chicken Chimichangas
Recipe By : Anita aka SkeeterN
Serving Size : 4 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 12.5 oz chicken breast -- canned--drained
4 ounces green chiles -- small can
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon adobo spice -- powder
3 tablespoons green pepper -- chopped
3 tablespoons onion -- chopped
shredded cheddar cheese inside and for outside
4 8 inch Mission brand low carb tortillas
10 oz can green enchilada sauce canned

combine all ingredients but the last three and saute in pan till onion and green peppers are soft.

Assemble chimi's

cheese, scoop chicken mixture roll and toothpick shut. Deep fry till golden.

Top with more cheddar cheese, and drizzle green enchilada sauce over top. YUM
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Read how low carb saved my life
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Last edited by SkeeterN; 06-03-2011 at 05:05 PM..
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