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Chicken Anyone?

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Chicken Anyone?

Postby Dolly » Mon Jan 02, 2006 10:54 pm

Light Chicken Salad

3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1-1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts

Combine mayonnaise, ginger and salt.
Stir in chicken, grapes, celery, green onion and walnuts.
Makes 5 1/2 cups. Serve on lettuce leaf

Chicken Lettuce Wraps

2 Chicken Breasts
1 Tbls Teriyaki Sauce
2 tsp Low-Sodium Soy Sauce
1 cup chopped cabbage
1 cup frozen snow peas or stir fry veggie mix (no pasta)
1 tsp olive oil
Iceberg Lettuce
Optional: I use chili garlic sauce from Asian store

Cut chicken into chunks and marinate in the soy, teriyaki, and garlic sauce for about 15 mins. Heat olive oil in skillet and add the chicken and cook till done. Remove and set to side. If there is excess grease from chicken, discard it, but I usually don't find hardly any and use it for my veggies. Place veggies (excluding iceberg lettuce) in skillet and cook till done. Add chicken and simmer together about 5-10 mins. Take lettuce leafs and leave whole and then take the mixture and place some in the lettuce and enjoy. Really good stuff.

Light Lime-Roasted Chicken Breasts

4 chicken breast halves without skin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 limes
3 tablespoons olive oil -- divided
2 1/2 teaspoons white wine vinegar
2 limes (yes, 2 more)
2 1/2 teaspoons chopped fresh basil

Rub chicken with salt and pepper, and place in a shallow dish or heavy-duty zip-top plastic bag; set aside. Grate lime rind and squeeze juice from 2 limes. Combine grated lime rind, limejuice, 2 tablespoons oil, and vinegar; pour over chicken. Cover or seal; chill 2 1/2 hours, turning occasionally. Bake at 375 degrees F. in a roasting pan 45 minutes or until done. Peel 2 limes and, and cut into thin slices. Heat remaining 1 tablespoon oil in a small skillet; add lime slices and basil, and cook, stirring gently, 1 minute or until fruit just begins to soften. Spoon over chicken.

Light Chicken Cordon Blue w/ Honey Dijon Cream Sauce

4 4oz boneless skinless chicken breasts trimmed of any visible fat
1/2 cup fat free egg substitute or 3 egg whites mixed w/ 2 Tbls. water
1/8 teaspoon salt
1 teaspoon butter seasoning (i.e. Molly McButter, Butter Buds, etc.)
2 ounces reduce fat Swiss cheese divided into 4 slices
4 ounces 96 to 98% fat free ham, thinly sliced
cooking spray

Honey Dijon Cream Sauce:
1/2 cup fat free half and half
1/2 cup chicken broth or stock or 1/2 cup water mixed with tsp. chicken soup base or bouillon
1/4 cup flour
2 tablespoons white wine
2 tablespoons honey Dijon mustard

1. Combine croutons in food processor with salt and butter seasoning and process until fine, set aside.
2. Pour egg substitute or egg whites and water into a shallow bowl, beat lightly and set aside.
3. Preheat oven to 350F. Spray a non-stick or stick-resistant baking dish or baking sheet with cooking spray and set aside.
4. Cover each chicken breast top and bottom with a sheet of wax paper or plastic wrap. Using a meat mallet, pound/shape each breast out as evenly as possible into a 1/4-inch thick square/rectangle.
5. Fold cheese inside of ham slice(s) and place on half side of chicken breasts. Fold other half of breasts over top of ham and cheese and fasten edges together with toothpicks.
6. Dip chicken breasts in egg. Cover both sides in breadcrumbs and place in prepared baking dish. Lightly spray top of breasts with cooking spray and bake for 25 to 30 minutes until chicken is fork tender and breading has browned. Try not to overcook.
7. While chicken is baking pour fat free half & half and 1/2 cup chicken stock or water mixed with 1 tsp. chicken base into a small heavy saucepan. Adding about a third of the flour at a time, whisk flour briskly into liquid until blended.
8. Whisking constantly, bring mixture to a gentle boil over medium heat. Whisk in wine and honey mustard until blended and reduce heat to low.
9. Remove chicken from oven, place each breast on plate and top with 1/4-cup sauce and serve. If desired, sauce can be served separately on side or in a small dish.

Yield: 4 servings each with 1/3 cup sauce at approximately 307 calories; 5.5 grams total fat; 2.3 grams saturated fat; 90 milligrams cholesterol; 24 grams carbohydrate; 0 dietary fiber; 40.2 grams protein; 1230 milligrams sodium.

Chicken Dijon

(1 serving)
Prep time: 5 min Cook time: 10-12 min
1 tbsp Dijon mustard
1 tbsp honey
1/4 tsp dill
1 uncooked chicken breast

Preheat oven to 400 F. In cup combine mustard, honey, and dill. On sheet of foil sprayed with nonstick spray, bake chicken 10-12 minutes turning once and basting each side with some of the sauce. Serve topped with remaining sauce.
189 calories; 1.4 g fat; 0g fiber

Ranch Chicken

4 (4oz each) skinned, boneless chicken breasts
1 cup chopped onion
6 corn tortillas
1/2 cup fat free chicken broth
1 can Healthy Request cream of mushroom soup
1 can Healthy Request cream of chicken soup
1/2 cup tomatoes with green chilies
vegetable cooking spray
2 cups fat free cheddar cheese
Boil and dice chicken. Combine soups, chicken, chicken broth, tomatoes and onion in saucepan on low heat until thoroughly mixed. In a casserole dish prepared with non-stick vegetable spray, alternate layers of tortillas and sauce mixture and cheese. Top with cheese. Bake at 350° for 20 to 25 minutes, until completely heated.

Baked Chicken and Rice

Serves: 6
6 chicken breasts
1 cup white rice uncooked
3 cups water
2 10 3/4-ounce cans cream of chicken soup
2 stalks celery, cut up
1 tablespoon parsley, dried
black pepper

You can use up to 6 chicken breasts, or you can use just a few chicken tenders, whatever you want to eat. Put chicken in 9x13 pan; mix soup and water in large bowl. Add rice, celery, parsley, and salt and pepper to taste. Pour over chicken in pan. Cover tightly with foil. Bake at 325 for 2 hours.

'Lite' Chicken Chop

2 pieces chicken thigh. Remove skin and bones
Pinch of salt
Pinch of chili powder
1/2 tsp soft margarine

1. Marinade chicken thigh with a pinch of salt chili powder and pepper for 5 min.
2. Toast in oven with a small dab of margarine for 7 min.
3. Flip chicken over and toast for another 5 min.
4. Stir-fry everything until chicken is cooked.
5. Serve with green vegetables and tomatoes.

Grilled Chicken Breast

2 servings
1 tsp extra virgin olive oil
1 tsp. Freshly squeezed lemon juice
1 clove garlic, slivered
1TBLs. Chopped fresh parsley
1 boneless, skinless whole chicken breast, split in two and flattened

Whisk together olive oil, lemon juice, garlic, and parsley
Pour over chicken breast and marinate in refrigerator for two hours
Cook in grill pan or broiler for 5 minutes each side.

Honey-Mustard Chicken

3 tablespoons balsamic vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons capers, rinsed
2 cloves garlic, minced
4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
2 teaspoons extra-virgin olive oil

Made with ingredients you probably have on hand, this is the essential honey-mustard sauce for chicken. What could be simpler? Great with fresh bread, a simple green salad and, yes, red or white wine.
Prep time: 15 minutes
Start to finish: 30-35 minutes
Ease of preparation: easy
Makes 4 servings.
Per serving: 205 calories; 4 g fat (1 g sat, 2 g mono); 66 mg cholesterol; 16 g carbohydrate; 26 g protein; 0 g fiber; 448 mg sodium.

1. Whisk vinegar, honey, mustard, capers and garlic in a small bowl.
2. Place chicken between two pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even ½ inch thickness. Season chicken with salt and pepper.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until the underside is well browned, about 5 minutes. Turn the chicken over and cook for 2 minutes more. Add the honey-mustard mixture to the skillet (it will bubble up and begin to boil quickly). Partially cover the pan; cook until the chicken is no longer pink in the center and the juices run clear, 2 to 4 minutes. Transfer the chicken to a platter or individual plates, top with the pan sauce and serve.

Diabetic Bottomless Chicken Potpie

from Mr. Food's Quick & Easy Diabetic Cooking

1 (10 ounces) can condensed cream of chicken soup
1/4 cup nonfat milk
3 cups chicken breasts, cooked and cubed
1 (16 ounces) package frozen peas and carrots, thawed and drained
1/2 teaspoon black pepper
1 prepared pie crust

8 servings

50 minutes 5 mins prep
Preheat the oven to 425°F.
Combine the soup, milk, chicken, and peas & carrots in a large bowl.
Pour the filling mixture into a 9-inch deep-dish pie plate; cover with the pie crust and press the edges to seal; make several slits in the crust for venting.
To avoid spills, place on a baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden; let sit for 5 minutes then cut into wedges and serve.


Note: Some of these recipes would easily fit into another category but are place together here because they each facilitate cooking ahead.

“Bakedâ€￾ slow cooker chicken

1 (2 to 3 pound) whole chicken
Salt and pepper to taste
1 - teaspoon paprika

Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Chicken Delish

10 skinless, boneless chicken breast halves
1 teaspoon fresh lemon juice
salt and pepper to taste
1/8 teaspoon celery salt
1 teaspoon paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1/3 cup dry sherry
1/4 cup grated Parmesan cheese

Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
Cook on low setting for 8 to 10 hours, OR on high setting for 4 to 5 hours.

Chicken Stew with Peppers and Pineapple

1 skinless, boneless chicken breast halves - cut into cubes
4 cups carrots, cut into 1 inch pieces
1/2 cup chicken broth
1 tablespoon minced fresh ginger root
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon hot pepper sauce
1 tablespoon cornstarch
1 (8 ounce) can pineapple chunks, juice reserved
1 red bell pepper, diced

Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 1 1/2- to 4-quart crock pot slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink in center.
Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.

Slow Cooker Jambalaya

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails
3 cups uncooked long grain white rice
6 cups water

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes. Serve the slow cooker mixture over the cooked rice.

Creole Chicken

8 chicken thighs
1/4 pound cooked ham, cut into one inch cubes
1 (16 ounce) can diced tomatoes
1 green bell pepper, chopped
6 green onions, chopped
1 (6 ounce) can tomato paste
1 teaspoon salt
2 dashes hot pepper sauce
2 cups water
1 cup uncooked long grain white rice
1/2 pound Polish sausage, sliced diagonally

In a slow cooker, place the chicken, ham, tomatoes, bell pepper, green onions, tomato paste, salt, and hot pepper sauce. Cover, and cook on Low for 4 to 5 hours.
Combine water and rice in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Mix the cooked rice and sausage into the slow cooker. Cover, and cook on High for 15 to 20 minutes, or until the sausage is heated through.

Special Chicken

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
6 cloves garlic
1 (12 fluid ounce) can or bottle beer
2 sprigs fresh parsley, for garnish

Salt and pepper the chicken breasts and broil them until golden brown.
Place the chicken in a slow cooker with the rosemary, sage, thyme, garlic and beer. Cook on high for 3 to 4 hours. Remove the chicken breasts, garnish with parsley and serve.

Greek Chicken Pita
1 medium onion, diced
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into strips
1 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/4 teaspoon allspice
1/4 cup plain yoghurt
1/4 cup sour cream
1/2 cup cucumber, peeled and diced
4 pita bread rounds, cut in half

Place onion and garlic in a slow cooker. Season chicken with lemon pepper, oregano, and allspice; place on top of onions.
Cover, and cook on High for 6 hours.
In a small bowl, stir together yogurt, sour cream, and cucumber. Refrigerate until chicken is done cooking.
When chicken is done, fill pita halves with chicken, and top with the yogurt sauce.

Easy Slow Cooker Chicken
8 skinless, boneless chicken breast halves
4 potatoes, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 tablespoon cornstarch
1 (1 ounce) package dry onion soup mix

Put the chicken pieces and potatoes into a slow cooker. Combine the soup, milk, cornstarch and dry soup mix and pour over the chicken and potatoes. Cook for 8 to 10 hours on low. Serve!

Slow cooker Pizza Chicken
4 skinless, boneless chicken breast halves - cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons tomato paste
1/2 cup water
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 bay leaf
salt and pepper to taste

Place chicken, onion, bell pepper and celery in a slow cooker. In a medium bowl combine the tomato soup, cream of mushroom soup, tomato paste, water, parsley, oregano, basil, salt and pepper. Mix well and pour mixture over chicken and vegetables in slow cooker. Stir to coat and add bay leaf.
Cook on Low setting for 8 hours, until chicken and vegetables are tender.

Momma’s Chicken Chili
2 pounds skinless, boneless chicken breast meat - cubed
1/2 tablespoon olive oil
1 tablespoon Italian seasoning
2 (28 ounce) cans whole peeled tomatoes
1 (16 ounce) can chili beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (1.25 ounce) package chili seasoning mix
1 (4 ounce) can diced green chile peppers
1 onion, minced
3 cloves garlic, minced
1/2 cup water

Heat oil in a skillet over medium heat, and add the chicken and half of the Italian seasoning. Cook, stirring frequently, until chicken is cooked through and evenly browned.
Place the remaining Italian seasoning, tomatoes, chili beans, kidney beans, chili seasoning, chile peppers, onion, garlic, and water in a slow cooker. Stir in chicken and juices
Cover, and cook on High for three hours.

Tai Chicken
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 large red bell pepper, seeded and sliced into strips
1 large onion, coarsely chopped
1/2 cup chicken broth
1/4 cup soy sauce
1 tablespoon ground cumin
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
salt and pepper to taste
2 tablespoons cornstarch
2/3 cup creamy peanut butter
1 tablespoon soy sauce
1/4 cup lime juice
3 green onion, chopped
1/4 cup chopped fresh cilantro
1/2 cup chopped roasted peanuts

Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.

Crock pot Beer Chicken
Ingredients: crock pot, 4 cloves of garlic (or to taste), about a pound of chicken breasts, choice of seasonings, beer
Put the chicken garlic and spices in your crock pot and cover with the beer. Set pot on low. Cook for 4 hours. Eat the chicken discard the liquid.

Crock pot Chicken
6-8 boneless, skinless chicken breasts
1 pkg. Taco Seasoning Mix
1 chicken bullion cube
2 cups water
Place water, taco seasoning mix and chicken bullion cube in a crock pot. Stir together. Add 6-8 chicken breasts. Cook


Mediterranean Chicken-Vegetable Soup

2 c. chopped onion
2 cloves garlic, chopped
2 Tbls. chopped fresh parsley
1 Tbls. extra virgin olive oil
2 C. shredded Savoy Cabbage
1 c. green beans, cut into 1/4" pieces
1/2 c. diced celery
1 c. navy beans, drained and rinsed
1 c. canned diced tomatoes
1 c. diced zucchini
2 boneless skinless chicken breasts
6 c. chicken broth, add more if desired.
1 c. shredded freash spinish

1. Saute onions, garlic, parsley, and olive oil over medium heat.
2. Add cabbage and cook until softened.
3. Transfer to soup pot. Add green beans, celery, navy beans, tomatores, zucchini, broth, and chicken.
4. Simmer for 30 minutes over low heat. Keep lid on to preserve flavor and to avoid losing nutrients in the steam.
5. Add spinach and cook on low heat for another minute.
6. Ladle into bowls and top each serving with 1 Tbls. of pesto*.

*Basil Pesto

1/4 c. pine nuts
3 large cloves garlic
1-1/2 c. fresh basil leaves
2 Tbls grated Romano Cheese
1/2 c. extra virgin olive oil

Put pine nuts and garlic in food processor and process until minced. Add basil and cheese; process until finely minced. With processor on, slowly pour oil through food chute; process until well blended. Spoon into small container and store in refrigerator. YIELD 1/2 cup

Fetta Stuffed Chicken

4 (4 ounce) skinned, boned chicken breast halves
1/4 cup dry bread crumbs
1/4 cup crumbled feta cheese with basil and tomato
Vegetable cooking spray
1 1/2 teaspoons margarine, melted
3 cups torn spinach
1/2 cup chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/8 teaspoon pepper

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 – Tbls. cheese onto each piece of chicken; fold chicken in half.
Place folded breast halves in an 8-inch square-baking dish coated with cooking spray. Drizzle melted margarine over chicken. Bake, uncovered, at 400 degrees for 25 minutes or until chicken is done.
Combine spinach and basil in a bowl; drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Serve chicken over salad.

Serving size: 1 chicken breast half and 3/4 cup salad. Calories 207 (27% from fat) Protein 29.6g Fat 6.2g (sat 1.9g) Carbohydrate 7.0g Fiber 2.0g Cholesterol 71mg Iron 2.4mg Sodium 237mg Calcium 114mg

Moroccan Grilled Chicken

2 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
1 1/2 cloves garlic, minced
2 boneless, skinless chicken breast halves
1/2 box (2.9 ounces) Near East couscous
Red Pimiento Sauce

Nutritional Information:
Serves 2
429 calories
16 total fat (2 g sat)
66 mg cholesterol
37 g carbohydrate
32 g protein
4 g fiber
89 mg sodium

Combine the oil, oregano, allspice, cumin, cloves, and garlic in a large bowl. Add the chicken breasts and cover with the olive oil mixture. Cook on a preheated grill over medium heat for about 30 minutes or until the juices run clear when the chicken is pierced. Remove from the grill and keep warm.

Meanwhile, prepare the couscous according to package directions. When the couscous is ready, divide it between 2 plates. Thinly slice each chicken breast and fan over the couscous on each plate. Drizzle 2 tablespoons of the sauce over each chicken breast.

Asian Chicken Salad Wraps
1/2 c. fresh lemon juice
1/3 c. fish sauce (*see note)
1/4 c. sugar or sugar substitute
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
8 6-inch flour tortillas
4 cups shredded romaine lettuce
3 c. or ¾ #s shredded cooked chicken
1 large ripe tomato, cut into thin wedges
1 c. grated carrots (2 medium)
2/3 c. chopped scallions (1 bunch)
2/3 c. slivered fresh mint
Prep time: 40 minutes
Nutritional Information:
Serves 4
406 calories
8 total fat (2 g sat)
72 mg cholesterol
49 g carbohydrate
34 g protein
5 g fiber
996 mg sodium

1. Whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved. Set aside.
2. Preheat oven to 325°F. Wrap tortillas in foil and heat in oven for 10 to 15 min., until softened and heated through. Keep warm.
3. Combine lettuce, chicken, tomato, carrots, scallions and mint in a large bowl. Add 1/3 c. of the reserved dressing; toss to coat.
4. Set out chicken mixture, tortillas and remaining dressing for diners to assemble wraps at the table. Serve immediately.
Tip: To warm tortillas in a microwave, stack between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.
*Note: Fish sauce, a pungent, soy sauce-like condiment used throughout Southeast Asia, made from fermented, salted fish is available in large supermarkets and in Asian markets.

Chicken Kabobs:

1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces
1 each red, yellow and green pepper, cut into 1-1/2 inch pieces
1/2 cup light Italian dressing
Diet Exchange:
2 Vegetable, 3-1/2 Meat (VL),1/2 Fat

Nutrition (per serving)
Calories 200 Total fat 6g Saturated fat 1g Cholesterol 65mg Sodium 240mg Carbohydrate 9g Dietary fiber 2g Sugars 4g Protein 26g Vitamin A 50%DV Vitamin C 100%DV Calcium 2%DV

ARRANGE chicken and peppers alternately on four 10- to 12-inch skewers.
BRUSH with 1/4 cup of the dressing; cover. Refrigerate at least 1 hour or overnight to marinate.
PREHEAT grill to medium heat.
Place kabobs on grill and grill 12 to 15 minutes or until chicken is cooked through
Turn and brush occasionally with remaining 1/4 cup dressing.

Middle Eastern Chicken Kabobs

3 servings

1 Tbls extra virgin olive oil
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
1 Tbls finely chopped fresh parsley
2 Tbls freshly squeezed lemon juice
l large clove garlic, minced
1 boneless, skinless whole chicken breast, cut into 1 inch chunks
4 green onions, cleaned and cut into 2 inch pieces

Combine olive oil, spices, lemon juice, and garlic
Pour over chicken cubes, stir, cover with plastic wrap, and marinate in the refrigerator for at least 1 hour
Thread chicken on skewers, alternating with pieces of green onion
Grill for 4 minutes on each side under hot broiler.


Chicken Gumbo

1 tsp vegetable oil
1/4 cup flour
3 cups low-sodium chicken broth
1 1/2 lbs chicken breast, skinless and boneless, cut into 1-inch strips
1 cup white potatoes (1/2 lb), cubed
1 cup onions, chopped
1 cup carrots (1/2 lb), coarsely chopped
1/4 cup celery, chopped
1/2 medium carrot, grated
4 cloves garlic, finely minced
2 stalks scallion, chopped
1 whole bay leaf
1/2 tsp thyme
1/2 tsp black pepper, ground
2 tsps hot (or jalapeño) pepper
1 cup okra (1/2 lb), sliced into 1/2-inch pieces
This easy-to-make main dish helps to increase the amount of vegetables you eat and can be made
all in one pot. Makes eight - 3/4 cup servings
Calories 165
Fat 4 g
Saturated fat 1 g
Cholesterol 51 mg
Sodium 81 mg

Add oil to a large pot.
Heat pot over medium flame.
Stir in flour.
Cook, stir constantly, until flour begins to turn golden brown.
Slowly stir in all the broth using a wire whisk and cook for 2 minutes. The mixture should not be lumpy.
Add all ingredients except okra. Bring to a boil, then reduce heat and let simmer for 20 to 30 minutes.
Add okra and let cook for 15 to 20 more minutes.
Remove bay leaf. Serve hot in a bowl or over rice.



1 (5 oz.) can chicken, drained (or leftovers)
1/2 c. grated cheese, (Non Fat Cheddar, Colby whatever)
3 tbsp. chopped green chilies
1/2 tsp. chili powder
1/8 tsp. red pepper
3 tbsp. grated onion
4 flour tortillas

In small bowl, combine first 6 ingredients then divide evenly between 4 tortillas. Fold tortillas in half.

In non-stick skillet, heat and cook 2 tortillas at a time until lightly browned. Repeat with other tortillas. Cut into wedges and serve with salsa as a dip

Chicken Chili

4 boneless/skinless chicken breasts
1 can chili-seasoned Ro-tel tomatoes
1 can seasoned chili beans

The chili yields about 120 grams+ of protein, around 80 grams of carbs, and hardly any fat.

Bake or grill the chicken, then shred or dice it into a desirable size
mix the cans of Ro-tel and beans together in a chili pot and add the chicken. Let it simmer on low heat until everything has blended nicely. You can add some low-fat shredded cheese if you like.

Chicken Taco (lite)

1 grilled boneless skinless chicken breast
1 large tortilla shell
1/4 cup shredded romaine
1/4 cup diced tomato
1/8 cup diced black olive
1 spring cilantro
1 tablespoon franks red hot
salt, pepper, garlic powder and cumin on the chicken to taste

Light Chicken Enchiladas

1 can fat-free cream of chicken soup
1 can enchilada sauce
1 cup shredded fat free cheese (your choice)
1 can chopped green chilies
1 can diced tomatoes (Rotel are good)
3 boneless skinless chicken breasts
6-8 fat free tortillas or low-fat tortilla (I like whole wheat tortillas)
1 can low sodium chicken broth
1 cup chopped onions
garlic salt (optional)
crushed red pepper flakes (optional)
cayenne pepper (optional)

8 servings
In a large skillet, combine chicken broth, onion, chilies and chicken. Cook chicken thoroughly. When done, remove chicken from skillet and shred with two forks, set aside.
Pour the onion, Chile, chicken broth mixture in a medium saucepan. On medium heat, combine chicken, tomatoes, and spices. Heat until warm and combined evenly. Remove mixture from heat, and let sit and cool for about 5-10 minutes. Spread an even amount of the mixture in each tortilla shell, wrap and place facing down in a greased casserole pan. Pour enchilada sauce and sprinkle cheese evenly over enchiladas. Bake at 400 degrees for 20-25 minutes.

Chicken Fajitas

1 1/2 lbs. boneless, skinless chicken breast sliced into 1/2 inch strips
1 yellow onion, sliced
1 green pepper, sliced
1/2 cup St. Dalfour Minute Marinade
1/4 cup water

Heat Marinade in a 12 inch saucepan.
add onions and peppers, stir and cook for 1 minute, then add chicken.
Cook, stirring 2 more minutes, then add water and bring to a boil.
Serve with tortillas, rice and beans for a delicious Mexican treat.
Serves 4

Arroz Con Pollo (1 serving)
Prep time: 10 min Cook time: 2-3 min

1 cooked chicken breast
1/2c cooked rice
1 8oz can drained vegetables
1/2 tsp chicken bullion or to taste

Cut chicken breast into bite-size pieces and place in microwave-safe dish. Add rice, vegetables and dry bouillon granuals; stir to combine. Cover loosely; microwave on HIGH 2-3 minutesm until heated through.
Per servuing: 334 calories; 4g fat; 8g fiber


Jerk Chicken Breasts

This savory, fiery-hot Jamaican rub turns chicken breasts from bland to breathtaking--whether you let them marinate for hours or for 20 minutes. The complex, slightly floral flavor (and the searing heat) of Scotch bonnet peppers is essential, so if you can't find them, don't substitute another hot chile pepper. Instead, seek out a Jamaican-made Scotch bonnet-based hot pepper sauce, such as Busha Browne's Pukka Hot Pepper Sauce. Use the greater amount of peppers if you like it spicy.

Prep time: 20 minutes
Start to finish: 50 minutes
Degree of difficulty: moderate

4 scallions, coarsely chopped
3-5 Scotch bonnet peppers, seeded and coarsely chopped (use gloves to prevent irritation), or 1-2 tablespoons Scotch-bonnet-based hot pepper sauce
One 1-inch piece fresh ginger, peeled and coarsely chopped
1 large clove garlic, chopped
2 teaspoons packed dark brown sugar
1 teaspoon ground allspice
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 tablespoon fresh lime juice
1 tablespoon canola oil
4 boneless, skinless chicken breasts (4-5 ounces each), trimmed of fat, tenders removed To make:

1. Combine scallions, peppers (or pepper sauce), ginger, garlic, sugar, allspice, thyme, salt and nutmeg in a blender or food processor; pulse until coarsely chopped. Add lime juice and oil; pulse to a coarse paste.
2. Wearing rubber gloves to protect your hands, spread the paste all over the chicken breasts. Cover and refrigerate until ready to grill, at least 20 minutes or up to 6 hours.
3. Heat grill to high. Oil the grill rack.
4. Place the chicken on the rack, close the cover and grill, turning once, until the juices run clear, 3 to 5 minutes per side.

Makes 4 servings.
Per serving: 186 calories; 6 g total fat (1 g sat, 3 g mono); 63 mg cholesterol; 8 g carbohydrate; 24 g protein; 1 g fiber; 352 mg sodium.

Chicken With Crunchy Vegetables

3/4 pound skinned, boned chicken breast, cut into 1 inch pieces
1/4 cup low-sodium teriyaki sauce, divided
1 teaspoon dark sesame oil
1 cup diagonally sliced celery
3/4 cup thinly sliced carrot
1 clove garlic, crushed
1 cup coarsely shredded red cabbage
1 (8-ounce) can sliced water chestnuts, drained

Preparation time: 10 minutes
Yield: 4 servings
Nutritional Information: CALORIES 159 (13% from fat) / PROTEIN 21.7g / FAT 2.3g (SAT 0.5g, MONO 0.7g, POLY 0.8g) / CARB 12g / FIBER 1.8g / CHOL 49mg / IRON 1.6mg / SODIUM 395mg / CALCIUM 42mg
Combine chicken and 1 tablespoon teriyaki sauce in a bowl; stir well. Let stand 10 minutes. Heat oil in a nonstick skillet over medium-high heat. Add celery, carrot, and garlic; stir-fry 1 minute. Stir in cabbage and water chestnuts; remove from skillet. Add chicken; stir-fry 3 minutes. Add remaining teriyaki sauce; stir-fry 1 minute. Return cabbage mixture to skillet; stir-fry 1 minute or until done. Yield: 4 servings (serving size: 1 cup).

Barbeque Chicken and Fruit Salad:

4 boneless skinless chicken breast halves (about 1-1/4 lb.)
1/2 cup Barbecue Sauce
4 canned or fresh pineapple rings
1 bag (10 oz.) mixed salad greens
1 pt. (2 c.) strawberries, cut in half
Nutrition 1/380 cal / 9 gm fat
Top fresh salad greens with strawberries, barbecued broiled chicken and pineapple rings 2 cup CATALINA Reduced Fat Dressing
PLACE chicken on rack of broiler pan.
BROIL 4 to 6 inches from heat 20 to 25 minutes or until chicken is cooked through.
Turn and brush frequently w/barbecue sauce during last 15 min
Add pineapple during last 5 minutes of broiling time.
Cut chicken into strips.
ARRANGE greens and strawberries on serving plate.
Top with chicken and pineapple.
Serve with dressing.

Chicken Teriyaki

1 Tbls low-sodium soy sauce
1 tsp. Chinese sesame oil
1 tsp. Grated fresh ginger
1 clove garlic, chopped
1 boneless, skinless whole chicken breast, split and flattened

Whisk together all the ingredients except the chicken
Pour over chicken, cover with plastic wrap, and marinate in refrigerator for at least four hours.
Preheat broiler for 5 minutes
Place chicken on aluminum-foil-covered cookie sheets
Broil 4 inches from flame for 3 minutes each side, or until done

2 servings

POINTS® Value | 4
Servings | 4
Preparation Time | 20 min
Cooking Time | 25 min
Level of Difficulty | Moderate

Chicken in apricot sauce

POINTS® Value | 4
Servings | 4
Preparation Time | 20 min
Cooking Time | 25 min
Level of Difficulty | Moderate
main meals | This sweet dinner dish takes advantage of fresh summer apricots, but if you’d rather opt for canned ones, just make sure they’re packed in light, not heavy, syrup.

1 tsp olive oil
2 Tbsp sherry cooking wine, dry
1 pound uncooked boneless, skinless chicken breast(s), four pieces, pounded
1 cup apricot nectar
1 Tbsp white wine vinegar
2 tsp unpacked brown sugar
2 Tbsp Dijon mustard
1 Tbsp cornstarch
1/4 cup water
4 items apricot(s), pitted and split in half
8 cup spinach, fresh, chopped
1/4 oz Fisher Chopped Pecans, or other brand (about 1 tbsp)

Coat a large skillet with cooking spray and warm over medium-high heat. Add olive oil and sherry and heat until they sizzle. Add chicken and cook about 6 minutes on each side. Remove from pan; keep warm.



Boil 1-2 pounds of chicken breasts every few days in just an amount of water to cover. Add onions, carrots and celery and chicken bullion, cracked pepper and boils until cooked! Some of chicken it chopped and returned to soup and we add a bag of mixed veggies to pot and simmer = SOUP (it's also away to clean out refrigerator and freezer of odd and ends). SOUP eaters lose more weight 'cause it takes them longer to eat and slurp and they realize they are full!

Chicken Vegetable Soup

3 # skinless, boneless Chicken breast
1 red or green bell pepper
1 onion, diced
1-cup raw or frozen broccoli
1-cup raw mushrooms
2 stalks celery, diced
4 sprigs fresh parsley
2 bay leaves
½ tsp. Thyme
2 Tbls. Chopped fresh dill
2 whole cloves garlic
1 Tbls. Extra virgin Olive oil
15-oz can pinto beans

Cut up chicken and place in large soup pot; add enough water to cover.
Bring to a boil; then simmer uncovered 35 minutes
While chicken is simmering, lightly sauté pepper, onions, broccoli, mushrooms, celery, herbs, and garlic in oil
Add sautéed vegetable mixture to soup and cook 1 ½ hours covered.
Add beans for final 15 minutes of cooking.

8 servings

Chicken and Spinach Soup

Whole cut up chicken
Parsley flakes
1 onion chopped
2 cloves minced garlic
Salt and pepper to taste
1 stalk chopped celery
1 pkg. of frozen chopped spinach
3 bullion cubes

Cut up chicken and place in soup pot.
Cover the chicken with water.
Add celery, parsley, garlic, onion and salt and pepper
Boil for 1 hour, remove the chicken and set aside until cool to handle.
Place the stock in refrigerator
When stock is cooled skim the fat from the top and discard.
Remove skin and bones from the chicken and cut into small pieces
Return chicken and add spinach to pot. Bring to a boil and simmer for 5 minutes.
Serve with Parmesan cheese.

Chicken and Rice Soup
1/2 cup chopped celery
1 pound boneless chicken breast halves, cooked and diced
3 (14.5 ounce) cans chicken broth
1/2 cup water
2 cups frozen mixed vegetables
3/4 cup converted long-grain white rice
1 tablespoon dried parsley
2 teaspoons lemon and herb seasoning

Combine celery, chicken pieces, chicken broth, water, mixed vegetables, rice, parsley and herb seasoning in a slow cooker. Cover, and cook on low 6 to 8 hours. If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.

Bean & Chicken Soup

(2 servings)
Prep time: 10 min. cook time: 7-8 min.
2 roughly chopped chicken breasts
1/4 c finely chopped onion
1 10oz package frozen peas & carrots
14 1/2 oz can chicken broth
1 8oz can of white beans drained

In medium saucepan sprayed with nonstick spray, cook chopped onion with frozen peas and carrots, stirring constantly until softened. Add chicken, broth, and beans; cook until heated, 2-3 minutes.
Per serving: 313 calories; 6g fat; 10g fiber


Orange Chinese chicken
4 servings / easy - cooking time about 9 min.

2 tsp dark sesame oil
1 lb uncooked boneless, skinless chicken breasts, four 4-oz pieces
1/8 tsp table salt (or to taste)
1/8 tsp black pepper (or to taste)
15 oz Mandarin Oranges in light syrup
1/2 c reduced-sodium chicken broth
1 tbsp low sodium soy sauce
2 tsp cornstarch

Heat oil in a large nonstick skillet over medium-high heat. Season both sides of chicken with salt and pepper; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.

Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.

Chicken Fried Rice 6-servings
time about 13 min:

4 large egg white(s)
1/2 cut scallion(s), chopped, green and white parts
2 med garlic clove(s) minced
12 oz uncooked boneless, skinless chicken breasts(s), diced
1/2 cut diced carrot(s)
2 c cooked brown rice (keep hot)
1/2 c frozen green peas, thawed
3 tbsp low-sodium soy sauce

coat a large nonstick skillet with cooking spray and st pan over med-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3-5 minutes. Remove from pan and set aside.

Off heat, recoat skillet with cooking spray and place back over med-high heat. Add scallions and garlic; sauté' 2 minutes. Add chicken and carrots; sauté' until chicken is golden brown and cooked through, stirring frequently, about 5 minutes.

Stir in reserved egg whites, cooked rice, peas and soy sauce; cook until heated through, about 1 minute. Yields about 1 cup per serving


Chicken Veggies
2 breast fresh skinless boneless chicken breast
1 yellow squash
1 zuchinni
1 yellow onion
1 can of stewed tomatoes (I get the italian flavored can)
1 tblsp Olive Oil
1/2 tblsp Italian Seasoning
(can whole corn Optional)

Cut up squash, zuchinni, and onion and put aside. Place olive oil in skillet and add chicken. Cook on medium heat covered until chicken is done. Remove chicken and add squash, zuchinni, and onion to skillet and cook until done. Cut chicken in chunks. Add chicken and Italian seasoning and let simmer for about 15 minutes. I sometimes add a can of corn in there as well for extra flavor.

Chicken Parmigiana

4 6-ounce boneless skinless chicken breasts
½ cup Panko (Japanese bread crumbs)
1 teaspoon Italian seasoning (herbs only, no salt)
¼ teaspoon granulated garlic or garlic powder
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons grated Parmesan cheese, divided
2 egg whites, lightly beaten
1 tablespoon canola oil
1 cup low-fat, low-sodium spaghetti sauce
½ cup grated low fat mozzarella cheese (Soy mozzarella in my lactose free case)
6 cups chopped raw spinach or arugula
Serves 4
Nutritional Analysis Per Serving: 248 calories, 31 g protein, 8 g fat, 3 g saturated fat, 10% calories from saturated fat, 11 g carbohydrates, 602 mg sodium, 5 g fiber
1. Remove the tenderloin, which is the loose strip on the flesh side, from each chicken breast. (Save them for fajitas or another use.) Place each trimmed breast between 2 pieces of plastic wrap and turn flesh-side up. Pound with a meat mallet or the back of a small skillet until they are an even ¼" thick. Set aside.
2. Combine the Panko, Italian seasoning, garlic, salt, pepper, and 1 tablespoon of the Parmesan cheese in a small bowl. Spread on a dinner plate.
3. Preheat the oven to 350°F. Place the egg whites in a pie pan or other flat dish with sides. Heat the oil in a large, heavy bottom skillet.
4. Coat each breast with egg white and seasoned crumbs. Brown, 2 at a time, in the hot oil, 2 minutes per side. Remove to a large baking dish or sheet pan. (You can let them sit first on paper towel, which will absorb some of the oil.)
5. Top each browned breast with ¼ cup of the spaghetti sauce. Scatter the mozzarella and the remaining tablespoon of Parmesan over them. Bake 15 minutes in the preheated oven.
6. Clean and chop the arugula or spinach. Divide the greens among 4 plates, making a bed on each for a chicken breast. Place a cooked breast on top and serve.

Lite Chicken Fettucine

Serves: 6
8 ounces spinach fettuccine
1/2 pound boneless skinless chicken breast halves, cubed
1 cup skim milk
1/4 cup reduced-fat margarine
3/4 cup nonfat parmesan cheese topping
3/4 teaspoon garlic powder
1/4 teaspoon pepper

Cook fettuccine according to pkg. directions. Meanwhile, in a large, sprayed skillet, cook chicken until juices run clear. Add milk and margarine. Bring to a boil. Remove from heat and stir in cheese topping, garlic powder, and pepper, until cheese melts. Drain fettuccine; add to skillet and heat through.

Pasta Primavera

1/2 clove garlic
1 tbsp. fresh lemon juice
1/4 tsp. dried basil
1/4 tsp. oregano
4 oz. boneless chicken breast
1 1/2 cups fresh vegetable of choice
1/2 tbsp. olive oil

Prepare linguine or any pasta of choice according to recipe, omit salt, drain and set aside. Rinse and pat-dry chicken and cut into bite-sized pieces. Rinse and chop vegetable into bite-sized pieces and mince garlic. In a non-stick skillet, heat half the oil on medium-high heat, add chicken and stir-fry 3-5 minutes, until golden; remove chicken and reserve on plate. Add remaining oil to skillet juices and sauté vegetables for about two minutes. Reduce heat to low, add lemon juice and spices, cover and simmer about 4 to 5 minutes or until vegetables are tender. Increase heat to medium high, return chicken to skillet and cook 3-4 minutes more. Add pasta, toss well to combine, and serve.

Crispy Chicken Cutlet

1/2 cup tomato sauce, low sodium
3 1/2 oz. boneless chicken breast
2 1/2 tbsp. low sodium breadcrumbs
(i.e. Marie Calendar nonfat seasoned croutons. When these are used do not use the other seasonings to coat the chicken.)
1/4 tsp. oregano
1/4 tsp. crushed red pepper flakes
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 cup low fat or nonfat milk (Optional)
2 oz. liquid egg whites (Optional)

Pre-heat oven to 375 degrees F. Prepare pasta according to recipe provided, omit salt. Rinse and pat dry chicken. In a flat dish, combine breadcrumbs, onion powder, garlic powder and oregano. Combine milk and liquid egg whites in a separate flat dish. Dip chicken into the milk mixture to coat, then coat with breadcrumb mixture. Discard excess of both. Spray baking sheet or shallow pan lightly with cooking spray and bake chicken for 20-25 minutes, or no longer pink inside. In a small saucepan, heat tomato sauce with red pepper flakes on low heat. Add pasta and heat through, about 1-2 minutes. Serve chicken with pasta.

Baked Chicken
Use as many skinless chicken breasts as you can fit in an oven-safe casserole (4-6). Cover each breast with a slice of either fat-free mozzarella or Swiss cheese. Pour over one can of pre-seasoned Italian diced tomatoes. Throw it in a hot oven (375) for about 40 minutes. Check to be sure chicken juices run clear when pierced with a fork. Leave it sit for 5 minutes before you serve, this will keep the chicken juicy.

Lime Baked Chicken Wings

16 chicken wings
1/2 c. catsup
1/2 c. limejuice (fresh is best)
2 tbsp. Worcestershire

Tuck wing tip under before placing wings in baking dish or pan. Pour 3 sauce ingredients into bowl; mix well, then pour over chicken wings. Bake uncovered for 1 hour at 350 degrees, basting every 15 minutes.

Cornflake chicken
Ingredients, Chicken pieces, mustard, cornflakes
Take the cornflakes and put them in a Ziploc freezer bag and brake them up slightly.
Then with a brush coat the chicken in any mustard you like.
Put the chicken pieces in the bag and coat in the cornflakes. Put chicken in a baking dish. Add any extra cornflakes to the pan and bake at 350 until done. We used to put the cornflakes that fell off the potatoes and into the bottom of the pan on baked potatoes, don’t recommend that if you are staying light as its the chicken fat that makes it taste good.
Grandma’s Chicken
I think my favorite chicken recipe is how my grandmother used to make it. You take a chicken cut to eight pieces and put it in a baking dish, add some cut up onion and then cover the bottom of the pan with orange juice, then just bake it.

Healthy Baked Chicken

Place chicken breasts in shallow baking dish and cover with broth, onion powder, garlic powder and Cajun seasoning (preferably low or no sodium). Bake for 20-25 min. at approx. 400 degrees.

On Monday, grill enough for a week. Then one night for dinner can have a grilled chicken salad. Or take the chicken throw it in a skillet add some peppers mushrooms, onions, tomatoes. Get some fat free dressing or fat free sauce any kind you'd like. (You can find a lot of tasty toppings with no fat and nearly any carbs.) Just stir it all together let it cook for a while.

Or Boil up a mess of chicken breast for less mess fuss, … it's more favorable and tenderer to boil the boneless breast for use throughout the week! To use for....

Easy chicken salad...Take pre cooked chicken and chop it over bed of greens and cukes and tomatoes and. and.and. And top with diet salad dressing (my favorite blue cheese) I usually have this for lunch or dinner every day and I add beets or left over veggies. I might add cheese cut up or ham or beef. If you're packing keep salad dressing in separate container like a pill bottle. I prepack for 2 days!

Coat the chicken breasts with either hot chili oil or olive oil. but not both!!!! Then season with garlic powder, Lawrys season salt, basil flakes and oregano. Broil or grill.

Coat chicken in hot sauce and grill it, or marinade in a combination of soy sauce, oregano, crushed chili, balsamic vinegar, and broil/grill

Try cutting the chicken to chunks, and stir frying with olive oil, onions, snow peas, soy sauce, and whatever else suits your fancy.

Or chicken into chunks, sprinkle some curry on them and stir-fry it in some chili oil. Throw in some fresh basil leaves, broccoli, onions, and garlic and maybe serve with a side of peanut sauce.

Mustard, salsa, hot sauce, no crab relish, those all add some taste. Try dipping each bite in a cup of soy sauce and balsamic vinegar mixed together

chop it up into little pieces, put some salsa and fat free sour cream on it.

Pre Grill/Boil your unseasoned Chicken breast. Slice a pocket in it; stuff it with spinach and cottage cheese, oregano and red pepper. Put it in a pie tin...lightly brush the chicken with tomato sauce. Put on some Fat Free Mozzarella; throw it in the oven for 10 min, then under the broiler for a few more and bam.
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Postby Butterfly_Dawn » Mon Jan 02, 2006 11:01 pm

Fantastic Dolly - I know where I'm going to find a recipe next chicken night!

Any chance of a similar list for fish???????? :lol:
35kg lost. (November 2005 - October 2006)
15kg gained again (as at October 2010).
Back to the drawing board - Let's do this thing!

"You can't change the winds, but you can change the sails"

"Reach out and take control of what lands in your lap"

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Postby BigM » Mon Jan 02, 2006 11:29 pm

wow dolly, thanks for the extensive list! I'll definately try them out soon

Postby hushpuppy » Tue Jan 03, 2006 9:32 am

Thank u thank u thank u thank u thank u thank u Dolly .. if i could see ya i would kiss ya lol as i am allergic to any seafood i mainly eat chicken with a little bit of red meat
U are a life saver

Cheers Jules
SW 107kg
CW 99.8kg
GW 65kg
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Postby Butterfly_Dawn » Tue Jan 03, 2006 11:15 am

allergic to seafood....what a terrible affliction
35kg lost. (November 2005 - October 2006)
15kg gained again (as at October 2010).
Back to the drawing board - Let's do this thing!

"You can't change the winds, but you can change the sails"

"Reach out and take control of what lands in your lap"

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Posts: 4151
Joined: Thu Nov 03, 2005 10:28 pm
Location: Hobart, Tas

Postby hushpuppy » Tue Jan 03, 2006 2:24 pm

Yup so they tell me .So many ppl say oh u poor thing u dont know what u are mising out on but if i have even a little i puke and swell up as well as breaking out in hives . sooooooooo i stay away
SW 107kg
CW 99.8kg
GW 65kg
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Location: tasmania

Postby BigM » Tue Jan 03, 2006 4:41 pm

i have a friend who isn't allergic to seafood but HATES it, he absolutely refuses to try anything from the sea... Seafood really isn't that big of a deal.. people just enjoy variety and since Australia is mainly coastal settlements, seafood is the choice of many.

Postby Fairie » Tue Jan 03, 2006 9:04 pm

Thanks Dolly, I can't wait to try the Chicken Lettuce Wraps. :D

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great ideas

Postby marie » Wed Jan 04, 2006 5:41 am

alright dolly thats quite an extensive list may try some. don't suppose you kow the calorie content of those dishes do you? :wink:
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Postby Dolly » Wed Jan 04, 2006 9:08 am

Nope sorry, you'd have to get a calorie counter book and work it out.
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