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  1. #151
    Lilac Haired Assassin Hit-Girl's Avatar
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    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?"

  2. #152
    RX MEMBER F.I.S.T.'s Avatar
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    Quote Originally Posted by Hit-Girl View Post
    Sounds good.

    Thank you darlin.If you're like me and love a good pasta/seafood dish then you'll die over this one.Nothing better than a great pasta & seafood dish than one being healthy too.LOL

    Thanks for reading and for the reply.

  3. #153
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    Default 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.

  4. #154
    RX MEMBER F.I.S.T.'s Avatar
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    Default 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.

  5. #155
    RX MEMBER F.I.S.T.'s Avatar
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    Default 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.

  6. #156
    RX MEMBER F.I.S.T.'s Avatar
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    Default 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

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