Sunday Chicken Dinner

I can't always find ground chicken at the store, so when I do, I stock up on it, and use it in various dishes. Last night, I busted out the wok for a spicy and speedy Thai noodle stir-fry, and tonight I'm using the rest of the ground meat to create a newfangled twist on a familiar favorite: meatballs.

Rather than the typical pork-and-beef mix, I'm taking the meatball to a different level with a mixture of chicken, scallions, and ginger — then tossing in shelled edamame, snow peas, and rice to the mix for a balanced supper. A simple teriyaki sauce ties the whole meal together. Ready for the recipe? Then keep reading.

For this week's Sunday night chicken dinner, I can't wait to apply the mainstream meat to a home-cooked Southeast Asian meal.

I love preparing ethnic foods at home, and this spicy noodle stir-fry, with its complex flavors, comes together in mere minutes, thanks to quick-cooking (and inexpensive) ground chicken.

Craving Thai takeout, sans the grease? For the recipe, read more.

Chicken breasts and thighs have always been a staple in my household, but lately I've been doing some serious wallet-watching, and I've discovered that the best bang for your buck lies with the purchase of whole chickens.

So today, I'll pick up a couple chickens to make a classic poultry dish, chicken cacciatore, which uses every piece of the bird. Cacciatore means "hunter" in Italian, and protein prepared in this style is simmered in a sauce of mushrooms, onions, tomatoes, and herbs until succulent. Dying to try out the flavors for yourself? Then read more.

Filled with anticipation of the workweek, Sunday night can easily fall short of a relaxing evening. So, to keep my thoughts at bay, I'm going to prepare the ultimate in comfort food: cassoulet, a pork and bean casserole that hails from southern France.

Traditional cassoulet can be heavy and time-intensive, but I've found one that's luscious yet light — and takes less than an hour to prepare. Rather than using duck confit and pork sausage, the recipe employs boneless, skinless chicken thighs and turkey kielbasa. Interested yet? Check it out when you read more

Crazed start to the week? Then reassure your stomach and soothe the mind by using yesterday's chicken breasts to make a poultry riff on Provençal soupe au pistou.

This dish consists of assorted vegetables, with pistou, a sauce made of garlic, basil, olive oil, and Parmesan.

Serve it at room temperature, or piping hot, with fresh croutons for an element of crunch. If you're coveting the recipe, read more.

As the days shorten and the weather grows chillier, I've decided to give my barbecue grill a much-needed rest (for now). Instead, I'll be taking Sunday's dinners back into the kitchen, where, I'll turn my attention to America's favorite dinner meat: chicken.

Convenient, healthy, affordable, and delectable, this staple protein comes through time and time again. Today, I'm searing all-purpose breasts in a hot skillet, then cooking them in the oven for a golden brown and crispy skin. I'll serve the chicken with a zippy mustard sauce. Craving chicken yet? Then read more.