Results 151 to 156 of 156
Thread: F.I.S.T.'s Kitchen!
-
09-28-2013, 01:48 AM #151
- Join Date
- May 2010
- Location
- Taking names and revoking man cards - except Kenny Kola - since 2009
- Posts
- 3,948
- Rep Power
- 2147784
Sounds good.
"I know what your thinking. Did I fire 5 shots or did I fire 6 shots. You gotta ask yourself, Do you feel lucky? Well do ya, Punk?"
-
09-28-2013, 05:30 PM #152
-
09-28-2013, 07:13 PM #153
F.I.S.T. Lean Enchiladas
F.I.S.T. Lean Enchiladas
^^I TAKE FULL CREDIT FOR THIS PHOTO^^
Just made these today.
INGREDIENTS
1 cup frozen chopped onion
1/2 cup frozen chopped green bell peppers
1 Tbsp. canola oil
4 oz. fat-free chicken broth
1 cup grated zucchini (about 1 small zucchini)
2 cups shredded, cooked skinless chicken breast
2 Tbsp. chopped cilantro
3-oz. can chopped green chili peppers
1 tsp. garlic powder
11/2 cups grated reduced-fat Monterey Jack cheese, divided
15-oz. can red enchilada sauce, divided
8 small corn tortillas
2 tsp. sliced black olives (optional)
1/2 cup light sour cream (optional)
Nonstick cooking spray
Serves 8
Prep time: 5-7 minutes
Cook time: 12 minutes
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Over medium-high heat, sauté onion and bell peppers in canola oil and chicken broth for about five minutes. Add zucchini and sautè for about three minutes or until just cooked. Remove from heat and pour off any excess liquid.
2. In a large bowl, combine chicken and vegetable mixture. Add cilantro, green chili peppers and garlic powder. Mix thoroughly. Stir in 1 cup of grated cheese.
3. Layer about 1/2 cup of enchilada sauce on the bottom of an 11x17-inch shallow baking dish coated with nonstick cooking spray. Pour remaining enchilada sauce into a large bowl.
4. Dip a tortilla into the bowl of enchilada sauce until it's completely coated on one side. Then fill with two large spoonfuls of the chicken-vegetable-cheese mixture. Roll tortilla into a tube and place in baking dish, seam side down. Continue dipping and filling tortillas, and place each tortilla in baking dish so they touch.
5. Top enchiladas with remaining sauce and cheese. Cover baking dish loosely with foil and bake 12-15 minutes. Remove foil and bake 10 minutes more. To serve, garnish with olives and light sour cream if desired.
NUTRITION FACTS (per enchilada):
245 calories
22g protein
19g carbs
9g fat
DISCLAIMER:
F.I.S.T. DID NOT INVENT LEAN ENCHILADAS.HE DID HOWEVER TAKE AN EXISTING RECIPE AND MODIFY IT TO BETTER FIT A BODYBUILDING DIET,HE DID PREPARE IT,HE DID COOK IT AND HE DID EAT IT.HIS WAY.IF YOU WISH TO FIND THE ORIGINAL INVENTOR OF THE ORIGINAL (PRE-MODIFIED) RECIPE,FEEL FREE TO ASK OTHER MEMBERS OR STAFF TO GOOGLE IT FOR YOU.
-
09-30-2013, 07:21 PM #154
High Protein Pasta With Chicken
High Protein Pasta With Chicken
^^I TAKE FULL CREDIT FOR PHOTO^^
Servings: 4
Ingredients
1 Box Of Barillo Plus Multi Grain high Protein Pasta
2 lbs Of Ground Chicken
1 Can of Diced Tomatoes (Garlic,Oregano & Basil)
2 Tsp of Oregano
1 Tbsp of Xtra Virgin Olive Oil
1/4 teaspoon salt substitute
1/4 teaspoon freshly ground pepper
1/2 cup Fat Free Parmesan Cheese
Directions:
Cook pasta according to directions.Drain & rinse and set aside.
Season chicken with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, 3 to 5 minutes. Transfer to a plate; tent with foil to keep warm.
Blend diced tomatoes & then pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the pasta and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
Top each portion of pasta with shredded chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and Oregano.
Nutrition
Per serving:
CALORIES: 549
PROTEIN: 60g
FAT: 5g ( 1 g sat , 4 g mono)
CARBS: 66g
68 mg cholesterol
0 g added sugars
10 g fiber
202 mg sodium
546 mg potassium.
DISCLAIMER:
F.I.S.T. DID NOT INVENT HIGH PROTEIN PASTA WITH CHICKEN.HE DID HOWEVER TAKE AN EXISTING RECIPE AND MODIFY IT TO BETTER FIT A BODYBUILDING DIET,HE DID PREPARE IT,HE DID COOK IT AND THEN HE DID EAT IT.HIS WAY.IF YOU WISH TO FIND THE ORIGINAL CREATOR OF THE ORIGINAL (PRE-MODIFIED) RECIPE,FEEL FREE TO ASK OTHER MEMBERS OR STAFF TO GOOGLE IT FOR YOU.
-
10-01-2013, 08:43 PM #155
Elk Swiss Steak
Elk Swiss Steak
Total Time---1 hr 50 min
Servings:
4
Ingredients
2 lbs elk steaks
1/4 cup flour
3 teaspoons fat free butter
1 onion, sliced
2 cups fresh mushrooms
1 (15 ounce) can low sodium tomato sauce
2 beef bouillon cubes, dissolved in 3 t water
1 teaspoon salt substitute
1 teaspoon garlic powder
1/2 teaspoon pepper
Directions:
Cut elk steak in serving pieces.
Sprinkle lightly with flour.
Fry in hot butter, browning both sides.
Put in a baking pan.
Brown onions and mushrooms in same pan as the steak.
Add to steak in baking pan.
Combine remaining ingredients and pour over the steak.
Cover and bake at 350F degrees for 1 1/2 hours.
Serve over brown rice or quinoa.
Nutritional Facts
Amount Per Serving
Calories 387
Total Fat 3 g
Saturated Fat 1.6 g
Cholesterol 173 mg
Sodium 719 mg
Carbohydrate 17 g
Dietary Fiber 2.7 g
Sugars 6.9 g
Protein 73 g ( THATS RIGHT 73 G!!!)
DISCLAIMER:
F.I.S.T. DID NOT INVENT ELK SWISS STEAK.HE DID HOWEVER TAKE AN EXISTING RECIPE,MODIFY IT TO BETTER FIT A BODYBUILDING DIET,HE DID PREPARE IT,HE DID COOK IT AND THEN HE DID EAT IT.HIS WAY.IF YOU WISH TO FIND THE ORIGINAL CREATOR OF THE ORIGINAL (PRE-MODIFIED) RECIPE,FEEL FREE TO ASK OTHER MEMBERS OR STAFF TO GOOGLE IT FOR YOU.
-
10-06-2013, 01:08 PM #156
Venison Steaks W/ Creamy Pepper & Brandy Sauce
Venison Steaks W/ Creamy Pepper & Brandy Sauce
^^^^^ATTENTION: MY PICTURE^^^^^
Total Time---20 min
Ingredients:
Servings:4
Ingredients
1 1/2 lbs venison steak (I like back strap)
3 tablespoons xtra virgin olive oil
1 large shallot, minced
1 tablespoon fat free butter
2 tablespoons fresh ground pepper
1/3 cup brandy
1/4 cup red wine
1 cup fat-free/sodium-free beef stock
1/3 cup low fat sour cream
salt substitute and pepper
Directions:
Melt butter and oil in large saute pan over med-high heat.
Salt and pepper each side of steaks and add to pan. Venison at it's best should be served at med-rare. Quickly sear each side of steaks, just about 2 minute per side.
Remove steaks and cover with foil to keep warm.
Turn heat down to med. and add shallots and ground pepper to pan and saute.
Add brandy to pan and de-glaze. Cook for a minute or so to slightly thicken.
Add wine and beef stock and turn heat back up to med-high. Let simmer for 3-4 minute then add sour cream. Let this mixture cook until it reaches a nice, thick consistency.
Add steaks back to pan and cook 2 minute.
Nutritional Facts
Amount Per Serving
Calories 261
Protein: 41g
Total Fat 9g
Saturated Fat 1.2 g
Cholesterol 160.7 mg
Sodium 226mg
Total Carbohydrate 4g
Dietary Fiber 0.8 g
Sugars 0.1 g
TO ALL EASILY CONFUSED: PLEASE READ DISCLAIMER IN MY OTHER RECIPE POSTS
Bookmarks