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New member
Jun 30, 2020
Looking for any recipes or food etc that y’all use to bulk up, starting to bulk again now that fall is here have a hard time gaining with a fast metabolism so I dirty bulk a big go to is heavy whipping cream in milk/ protein shakes personally
Add more chicken to meat protein requirements per serving but this ones yummy


2 bay leaves
1 /2 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 teaspoon ground white pepper
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon rubbed sage
2 tablespoons butter
1/2 pound chopped smoked or andouille sausage
4 boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup chopped onion, divided
1 cup chopped celery, divided
1 cup chopped green bell pepper, divided
1 tablespoon minced garlic
1/2 cup tomato sauce
1 914-ounce) can diced tomatoes, drained
2 1/2 cups chicken stock
1 1/2 cups long grain rice, uncooked

Combine first 7 ingredients in a small bowl. Set aside.
Preheat oven to 350 degrees.
In a Dutch oven, melt butter over medium-high heat. Add sausage and cook for 2 to 3 minutes.
Add chicken and cook for 3 to 5 minutes, stirring often. Add seasoning mix and half the onion, celery, and green pepper. Cook, stirring often, for 5 minutes.
Add garlic and cook 2 more minutes. Stir in tomato sauce, diced tomatoes, remaining onion, celery, and green pepper.
Add chicken stock and rice and stir to mix. Transfer mixture to 9-inch baking dish. Bake uncovered for 60 minutes. Stir well and remove bay leaves.


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Make a bunch of chicken and freeze or refrigerate in individual bags. Reheats well
Chicken shawarma

2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs(you can use breasts too but thighs have more flavor)
1 large red onion, peeled and sliced

Tsatziki sauce

1.5 cups unflavored Greek yogurt
1/4 cup chopped fresh dill
Juice of 2 lemons
2 cloves finely minced garlic
Salt and pepper to taste
Combine and let sit for at least an hour

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)
Serve in pitas warmed in the microwave with slice tomato, slice cucumber, dill pickles, tsatziki sauce, and sliced raw red onion


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Chicken lazone pasta

This is a recipe from the famous Brennan’s restaurant in New Orleans and it’s delicious


1 tsp oregano

1 tsp basil

1 teaspoon Salt

1 1/2 teaspoons Chili Powder

1 1/2 teaspoons Onion Powder

2 teaspoons Garlic Powder

4 whole boneless, skinless Chicken Breast

1/4 cup (1/2 stick) Butter

1/2 cup Heavy Cream

In a small bowl, combine the salt, chili powder, onion powder, garlic powder, basil, and oregano. Coat the chicken breast with the seasoning mixture.

Melt 2 tablespoons of the butter in a large saute pan, then cook the chicken breasts over medium heat about 7 to 8 minutes, turning them once. Pour the cream into the pan and lower the heat. Simmer for several minutes, stirring, until the sauce thickens, then fold in the remaining 2 tablespoons butter. When the butter is melted, transfer the chicken breast to 4 plates of cooked pasta and top with the sauce. Sprinkle with some fresh parsley and shredded Parmesan


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Pan roasted herb chicken

Heat about 3 tablespoons of extra virgin olive oil in the pan on medium high until it just smoked. Put the chicken in skin side down and sear it until it's dark golden like this. Then flip over to the other side. Add a few cloves of chopped garlic and one chopped shallot to the pan along with whatever fresh herbs you like. This had thyme,sage, and parsley in it. Sauté for about one minute then add a half cup of any good wine that you would actually drink and about a cup of chicken stock. Put a lid on and turn the heat down to medium low and simmer till the chicken is cooked through. Keep an eye on the level of the stock and add more as needed to prevent scorching. You want the finished sauce to be thickened a bit but still be able to
Kind of drizzle it. Like a thin gravy


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Italian roast beef sandwiches
One of my favorite recipes

1 3-4 pound chuck or round roast
4 cups beef broth
2 packages Italian dressing mix
1.5 tsp each of oregano, onion powder, garlic powder, basil, black pepper
1 tsp salt
1 whole bay leaf
1 jar of pepperonis with some of the juice

Combine it all in a crockpot and cook on low for 6-8 hours

Place on hoagie rolls with your favorite white cheese


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