Lulu Jane Favorite Ground Chicken Recipes edition by Lulu Jane Cookbooks Food Wine eBooks
Download As PDF : Lulu Jane Favorite Ground Chicken Recipes edition by Lulu Jane Cookbooks Food Wine eBooks 
Who says you can’t have your burger and good health too? As an old-fashioned cook, Lulu Jane understands the yummy and satisfying goodness of a big juicy burger, a scoop of thick pasta sauce, or a thick tasty slice of homemade meatloaf. But, like everyone else, she is trying to make healthier eating choices. Thankfully, Lulu has discovered how to cook all of these favorites using lean ground chicken.
Her latest collection of recipes includes 20 of the tastiest recipes for ground chicken that you’ll ever eat. And, just like all Lulu Jane’s recipes, each one is quick and easy to prepare using simple ingredients, and tastes great! Here is just a peek at the recipes you’ll get
Chicken and Stuffing Meatloaf
Cheesy Chicken Meatloaf
Chicken Pizza Burgers
Stuffing Topped Shepherd’s Pie
Chicken Breakfast Skillet
Southwest Chili Soup
Creamy Chicken Stroganoff
Crockpot Parmesan Meatballs
And more!
************PLEASE READ BEFORE YOU BUY! **********
This is not a collection of hundreds of recipes. It is simply 20 of Lulu Jane’s proven family favorites. As with most things in life, Lulu Jane believes that quality and not quantity is what counts.
Also, to those who like recipes with pictures, Lulu Jane does apologize. She’s a great cook but a terrible photographer! So sorry, folks, there are no illustrations to accompany these recipes. The food will simply have to speak for itself!
Enjoy!
Lulu Jane Favorite Ground Chicken Recipes edition by Lulu Jane Cookbooks Food Wine eBooks
Lulu Jane's Favorite Ground Chicken Recipes contains 20 recipes that utilize ground chicken instead of the more usual ground beef. There is an interactive Table of Contents, though it does not interface with the Kindle Navigation Menu.Most of the recipes seem to be recipes that originally called for ground beef rather than recipes specific to ground chicken. Grandma did notice several errors. Chicken and Stuffing Meatloaf does not contain anywhere near enough liquid for the "1 box of stuffing mix" called for and most unfortunately, Lulu Jane has specified "1/4 chicken broth." (There are others.) Sad to say, Grandma has no idea how to divide 1 chicken broth into quarters.
All of the recipes exhibit a heavy reliance on garlic &/or onion powder in fairly large quantity with little else in the way of seasoning. Stuffing mix, packaged gravies, frozen vegetables and canned mushrooms, along with purchased pasta sauce and canned soups are the norm throughout.
There is one particular bone Grandma would like to pick. Never once does Lulu Jane mention the possibility of salmonella in purchased ground poultry. As recently as the fall of 2010 (Grandma can't lay hands on more recent statistics) a full 23% of the poultry tested by the USDA for the presence of Salmonella tested positive. That does not include other bacterial species such as Campylobacter and Listeria. And do note that the USDA tests only a proportion of the meat supply, not every single chicken. What that means in common terms is that every piece of poultry you bring into your home has a 1 in 4 chance (at least) of carrying bacteria that cause severe disease.
You might recall from various E. coli episodes that there is far more danger of contracting E. coli from ground meat than there is from that nice 2" thick steak that you brought home. This is because when the meat is ground the bacteria that contaminates one piece of meat mixes throughout the entire batch and also contaminates the machinery. The same thing is true of ground poultry.
Because of this, the USDA and CDC recommend that all poultry products or dishes containing poultry products be cooked to a temperature of 165F - measured with a thermometer. "Brown chicken and seasonings until the chicken is no longer pink" is simply not adequate. While many of the included dishes will meet this standard (casseroles that have been baked for an hour), other recipes, like the Chunky Chicken Pasta Sauce, which calls for a mere 5 minutes of cooking beyond cooking the chicken till no longer pink, very well may not. Grandma urges you to use good sense, extreme caution and an Instant-Read Thermometer.
Your call!
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Lulu Jane Favorite Ground Chicken Recipes edition by Lulu Jane Cookbooks Food Wine eBooks Reviews
Lulu Jane's Favorite Ground Chicken Recipes contains 20 recipes that utilize ground chicken instead of the more usual ground beef. There is an interactive Table of Contents, though it does not interface with the Navigation Menu.
Most of the recipes seem to be recipes that originally called for ground beef rather than recipes specific to ground chicken. Grandma did notice several errors. Chicken and Stuffing Meatloaf does not contain anywhere near enough liquid for the "1 box of stuffing mix" called for and most unfortunately, Lulu Jane has specified "1/4 chicken broth." (There are others.) Sad to say, Grandma has no idea how to divide 1 chicken broth into quarters.
All of the recipes exhibit a heavy reliance on garlic &/or onion powder in fairly large quantity with little else in the way of seasoning. Stuffing mix, packaged gravies, frozen vegetables and canned mushrooms, along with purchased pasta sauce and canned soups are the norm throughout.
There is one particular bone Grandma would like to pick. Never once does Lulu Jane mention the possibility of salmonella in purchased ground poultry. As recently as the fall of 2010 (Grandma can't lay hands on more recent statistics) a full 23% of the poultry tested by the USDA for the presence of Salmonella tested positive. That does not include other bacterial species such as Campylobacter and Listeria. And do note that the USDA tests only a proportion of the meat supply, not every single chicken. What that means in common terms is that every piece of poultry you bring into your home has a 1 in 4 chance (at least) of carrying bacteria that cause severe disease.
You might recall from various E. coli episodes that there is far more danger of contracting E. coli from ground meat than there is from that nice 2" thick steak that you brought home. This is because when the meat is ground the bacteria that contaminates one piece of meat mixes throughout the entire batch and also contaminates the machinery. The same thing is true of ground poultry.
Because of this, the USDA and CDC recommend that all poultry products or dishes containing poultry products be cooked to a temperature of 165F - measured with a thermometer. "Brown chicken and seasonings until the chicken is no longer pink" is simply not adequate. While many of the included dishes will meet this standard (casseroles that have been baked for an hour), other recipes, like the Chunky Chicken Pasta Sauce, which calls for a mere 5 minutes of cooking beyond cooking the chicken till no longer pink, very well may not. Grandma urges you to use good sense, extreme caution and an Instant-Read Thermometer.
Your call!
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