i want to find a healthy simple chicken or turkey receipe.?

These recipes say for chicken or pork but turkey fillets can be used as well and since pork is very lean these day, you may want to think about using it occasionally. ☺

Baked Chicken OR Pork Chops #1

Marinate your chicken in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in - bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are. Serve with roasted potatoes, a veggie or salad.

Baked Chicken OR Pork Chops #2

1 box of stuffing mix like Stove Top

4-6 boneless, skinless chicken breasts

1 can condensed Cream of Mushroom or Cream of Chicken soup - I like Campbell's but any brand will work

1/2 soup can of milk

1/4 cup bread crumbs - I like Italian style

1 cup shredded cheddar cheese

Preheat oven to 375 degrees F. In a small bowl, mix the can of soup and milk; set aside. Make stuffing mix according to package directions and spread into a greased 13x9 in baking pan. Place chicken pieces over the stuffing. Cover with the soup mixture. Sprinkle the shredded cheese and bread crumbs over the top of the chicken and bake for 45 minutes to one hour depending upon how thick you chicken pieces are. Serve with a green salad.

Prepared macaroni and cheese can be substituted for the stuffing.

Baked Chicken or Pork Chops #3

4-6 boneless chicken breasts

1 can cherry pie filling

Preheat oven to 375 degrees F and spray a baking pan with Pam or other non-stick spray. Arrange chicken on pan and spoon on 1/2 cherry pie filling. Bake for 30 minutes then spoon or brush on remaining pie filling and cook for another 30 minutes or until the meat is done. Serve with white rice, rice pilaf, roasted or mashed potatoes, a steamed veggie and a salad. If doing pork chops, do not forget the applesauce.

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Stove Top BBQ'd Pork chops or Chicken

Melt a little butter in a big heavy frying pan, add some slice onion and cook until tender. Put you pork chops in the frying pan and brown on both sides. Cover with your favorite BBQ sauce, cover the pan and simmer until the chops are tender. Serve with rice, potato salad or mashed potatoes and a veggie.

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I love to cook with fruit and pork or chicken - they are such a great combination of flavors. You can use any part of the chicken, but I prefer to use boneless chicken breasts. I also prefer to use boneless pork chops but bone in or pork steaks will work just as well with this recipe.

Here is one way that I do mine: In a bowl, combine 1 cup sliced apples with a tablespoon of honey, teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 3 tablespoons of sugar - you can use either white or brown sugar - and 1/2 cup apple juice or cider or pineapple juice - whichever you prefer and mix to combine; let sit while you brown your pork chops or chicken in some butter in a heavy pan; pour apple mixture over your pork or chicken, bring to a boil, cover and then simmer until pork chops or chicken pieces are tender. You can substitute peaches - canned or fresh - for the apples or use canned pie apples if you do not have fresh. Cherry Pie filling is also another good alternative to simmer your pork chops or chicken in.

WA

Halve two chicken breasts and remove all of the fat, put them in a loaf pan. Add enough apple juice to fully submerge them and add 1tsp. of onion powder and 2 tsp. Italian seasoning. Mix the juice so that the seasonings get distributed evenly. Bake at 350 degrees for about an hour or until the centers are no longer pink. You can chop them and add to a salad or eat them between toast as a panini with catalina dressing and whatever else you like, pickles, avocados, tomato, etc.

Congrats on eating healthier! Chicken is a great way to go. Here are some ideas for dinner that you might enjoy:

1. Marinate boneless, skinless chicken breasts in Italian dressing overnight or for at least a few hours. Cut into strips and grill. Serve over sauteed or roasted red peppers, onions, and portabella mushrooms and a wild rice pilaf.

2. Season a whole chicken with kosher salt, fresh ground pepper, chopped thyme, minced garlic, and stuff the cavity with cut lemons, carrots, and celery. Roast for 1 to 1 1/2 hours (depending on size) at 350 degrees. Baste with a mixture of lemon juice, melted light margarine, garlic powder, and soy sauce. Let skin crisp and baste every 20 minutes. Serve with lemon butter roasted potatos (quarter yukon gold potatos, season with olive oil, kosher salt, fresh ground pepper, and lemon juice. Baste with melted light butter and lemon juice) and chopped salad with pears, chopped candied pecans, feta cheese and champagne vinagrette.

3. Boneless, skinless chicken breasts seasoned with salt and pepper and sauteed lightly to sear. Place in baking dish and top with Paul Newman's Sockaroonie Pasta Sauce. Sprinkle with grated parmesan and mozarella cheese. Serve over whole grain linguini and with a light caesar salad.

I eat this and absolutely love it you can also use ritz crackers which make it taste buttery and its a great dish make some corn on the cob with maybe a lemon chive butter and a side salad!!! Heres the chicken recipe

http://findarticles.com/p/articles/mi_hb3080/is_20...

Here are gobs of different recipes to choose from:

Chicken recipes:

http://www.cooks.com/rec/search?q=chicken+recipes

Turkey recipes:

http://www.cooks.com/rec/search?q=turkey+recipes

Do check out these easy and delicious chicken recipes and videos

http://www.ifood.tv/network/chicken/recipes

Fish and Chips.

all of these are healthy cheap and easy!

Baked Honey Mustard Chicken

INGREDIENTS:

6 skinless, boneless chicken

breast halves

salt and pepper to taste

1/2 cup honey 1/2 cup prepared mustard

1 teaspoon dried basil

1 teaspoon paprika

1/2 teaspoon dried parsley

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.

3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Cinnamon Chicken

INGREDIENTS:

4 skinless, boneless chicken

breast halves

1 teaspoon ground cinnamon

2 tablespoons Italian-style

seasoning 1 1/2 teaspoons garlic powder

3 teaspoons salt

1 teaspoon ground black

pepper

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)

3. Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.

Easy Garlic and Rosemary Chicken

INGREDIENTS:

2 skinless, boneless chicken

breasts

2 cloves garlic, chopped 2 tablespoons dried rosemary

1 tablespoon lemon juice

salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

Chicken Dijon

INGREDIENTS:

4 skinless, boneless chicken

breasts

3 tablespoons butter

2 tablespoons all-purpose flour 1 cup chicken broth

1/2 cup half-and-half cream

2 tablespoons Dijon-style

prepared mustard

DIRECTIONS:

1. In a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.

2. Preheat oven to 150 degrees F (65 degrees C).

3. Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.

4. Pour mustard sauce over chicken breasts. Put platter in warm preheated oven for about 10 to 15 minutes, then serve!

Super Simple Chicken

INGREDIENTS:

4 bone-in chicken breast

halves, with skin

4 tablespoons butter 1 tablespoon dried basil

1 teaspoon garlic salt

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place chicken breasts in a lightly greased 9x13 inch baking dish or roasting pan. Dot each breast with 1 tablespoon of butter or margarine, then season each breast with dried basil and garlic salt to taste.

3. Bake at 350 degrees F (175 degrees C) for approximately 1 to 1 1/4 hours.

Simply Parmesan Chicken

INGREDIENTS:

1/2 cup dried bread crumbs

1/2 cup grated Parmesan

cheese

2 teaspoons Italian seasoning 1 egg, beaten

5 skinless, boneless chicken

breasts

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.

3. Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.