Page 2 of 9 FirstFirst 1234 ... LastLast
Results 16 to 30 of 127
  1. #16
    Sponsor needtogetaas's Avatar
    Join Date
    Feb 2009
    Location
    On the net
    Posts
    1,111
    Rep Power
    11179

    Default

    Mexican yard bird.
    Ingredients:
    4 fresh plum tomatoes diced
    2 fresh chili peppers diced
    1 small can whole kernel corn not drained.
    1/4 cup low sodium chicken broth
    1 tablespoon vegetable oil
    1 (15 ounce) can black beans, rinsed and drained
    1 pinch ground cumin
    4 skinless, boneless chicken breast halves
    Directions:
    In a large skillet, heat oil over medium high heat.
    Brown the chicken breasts on both of the sides.
    Add tomatoes with green chili peppers, chicken broth, beans and corn.
    Mix lightly Reduce heat and let simmer for 25 to 30 minutes or until chicken is
    cooked through and juices run clear. Add a dash of cumin and serve.

  2. #17
    Sponsor needtogetaas's Avatar
    Join Date
    Feb 2009
    Location
    On the net
    Posts
    1,111
    Rep Power
    11179

    Default

    Chicken Divan low fat
    This is a nice twist on chicken divan making it tasty yet still healthy.
    Ingredients:
    2 (10 ounce) packages frozen broccoli, cooked but firm
    4 chicken breast halves, cooked and cut into small pieces
    1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
    1/2 cup fat-free mayonnaise
    1-2 tablespoon lemon juice
    1/2 teaspoon curry powder
    1 cup shredded fat-free cheddar cheese
    1 wheat germ mixed with 1/2 table spoon each of basil, garlic, pepper, and a pinch of salt to make a bread crumb mix.
    1 tablespoon low fat yogurt butter.
    Directions:
    1. Preheat oven to 350°F.
    2. Arrange cooked broccoli in greased 7x11 or 9x13 in pan with crowns facing the edges of the pan.
    3. Place chicken on top.
    4. In a small bowl, combine soup, mayo, lemon juice, and curry powder and pour on top of chicken.
    5. Sprinkle with cheese.
    6. Combine bread crumbs mix and melted low fat yogurt butter and sprinkle all over.
    7. Bake 30 minute.

  3. #18
    BARBARIAN BROTHER indianamonster1986's Avatar
    Join Date
    Feb 2009
    Posts
    852
    Rep Power
    6660

    Default

    No wonder why John likes chicken.

  4. #19
    Forum Leader: Rx Strength Headquarters robert da strongman's Avatar
    Join Date
    Feb 2009
    Posts
    32,804
    Rep Power
    693554

    Default

    here is what i tried today...

    2lbs boneless, skinless chicken breast
    black pepper
    paprika
    curry powder
    juice of 1 grapefruit
    olive oil

    marinate for 2 hours
    bake for 1 hour at 375 degrees

  5. #20
    Boss 2 John Romano's Avatar
    Join Date
    Feb 2009
    Location
    Mexico!
    Posts
    7,277
    Rep Power
    2147909

    Default

    LOW FAT GRILLED CHICKEN CEASER

    1 clove garlic, peeled
    1- tsp. salt
    3- anchovy filets
    2- TBS extra virgin olive oil
    1 – TBS balsamic vinegar
    Juice of half a lime
    1/2 tsp. Dijon mustard
    2 – heads of Romaine lettuce, outer leaves removed, cleaned and chopped
    2 TBS grated Parmesan cheese
    4 – grilled chicken breasts


    Split the garlic clove down the middle and remove the little sprout which extends from the center out to the stem and smash the clove with the broad side of a knife. In a salad bowel, combine the smashed garlic clove and the salt. Using the back of spoon, grind the garlic into the slat until the garlic is a smooth paste. Add the anchovies and continue the same until those are pulverized as well. Add the olive oil, vinegar, lime juice, and the mustard. Using a wire whisk, combine the ingredients until all are incorporated. Add the lettuce and the Parmesan cheese and toss well. Divide into 4 salad bowels and top with a sliced grilled chicken breast.

    This recipe makes 4 servings each containing:

    Calories: 226
    Protein: 26g
    Carbohydrates: 7g
    Fat: 10g



    LOW FAT CHICKEN NACHOS

    1/2 bag baked, no oil tortilla chips
    1/2 can fat free refried Mexican beans
    2 grilled chicken breasts, boneless, skinless, cut into small dice
    1 cup - fat free cheddar cheese, shredded
    1/4 cup - sliced chilies
    1/4 cup - fat free sour cream

    Spread half of the beans in a thin layer over the bottom of a large oven proof plate. Spread half of the chicken, half the remaining beans, half of the cheese, and half of the chilies evenly over the chips. Pile on the remaining chips and distribute the remaining ingredients on top of the chips. Bake in a 400 degree oven for twenty minutes or until the cheese has melted and begins to brown. Remove from the oven and spoon the sour cream on top.

    This recipe makes four servings each containing:

    Calories: 200
    Protein: 18g
    Carbohydrates: 30g
    Fat: 3g


    Eat to Win Recipes
    3/18/09

    ZUCCHINI ITALIANO

    Yield: 6 Servings

    4 cups sliced (1/4-inch thick) zucchini
    2 teaspoons dried minced garlic
    1 28-ounce can tomatoes, drained and chopped
    _ cup low sodium tomato sauce
    _ teaspoon pepper
    1 teaspoon dried oregano
    2 tablespoons finely chopped fresh parsley
    3 tablespoons grated Parmesan cheese (or soy substitute)


    Preheat oven to 350 degrees. Coat a 13- by 9- inch baking dish with olive oil cooking spray. Arrange zucchini in dish.

    Coat a nonstick frying pan with olive oil cooking spray. Place remaining ingredients except Parmesan in pan. Cook over medium high heat for 20 minutes, stirring occasionally.

    Pour sauce over zucchini. Sprinkle with Parmesan cheese. Bake for 30 minutes or until zucchini is tender.


    NUTRITIONAL BREAKDOWN PER SERVING

    Calories: 58
    Protein: 3.3g
    Sodium: 163mg
    Carbohydrate: 10.1g
    Fat: 1.3g
    Cholesterol: 2mg



    CHICKEN CACCIATORE

    4 skinned chicken breast halves (2 pounds total)
    pepper to taste
    1 medium-size onion, sliced into _-inch rings
    1 teaspoon dried minced garlic (or 2 fresh cloves minced)
    1 28-ounce can tomatoes, drained and chopped
    1 14_ ounce can low-sodium tomato sauce
    _ teaspoon dried basil
    _ teaspoon dried oregano
    1 teaspoon tamari soy sauce
    1 pound linguine, cooked according to package instructions

    Coat a large nonstick frying pan with olive oil cooking spray. Sprinkle chicken breasts with pepper and brown in frying pan over medium heat. Remove from pan and set aside.

    Re-coat the pan with cooking spray. Add onion and garlic and cook until browned. Add remaining ingredients except linguine. Cook for 5 to 7 minutes.

    Return chicken to the pan, cover and simmer for 20 to 30 minutes or until chicken is no longer pink in the center.

    Arrange linguine on a serving platter. Spoon chicken breasts and sauce over linguine.


    NUTRITIONAL BREAKDOWN PER SERVING

    Calories: 606
    Protein: 40.6g
    Sodium: 279mg
    Carbohydrate: 100.6g
    Fat: 4.1
    Cholesterol: 78mg

  6. #21
    Boss 2 John Romano's Avatar
    Join Date
    Feb 2009
    Location
    Mexico!
    Posts
    7,277
    Rep Power
    2147909

    Default

    LOW FAT FRIED CHICKEN

    1/2 - cup all purpose flour
    1/2 - cup corn flakes, crumbled to the consistency of uncooked instant oatmeal
    2 Tbs. - corn starch
    1 tsp. - Lawry’s season salt
    1/2 tsp. - black pepper
    1 tsp. - dried parsley
    1 - egg white beaten with 1/4 cup water
    4 - skinless, boneless chicken breasts
    2 Tbs. - corn oil*

    Preheat the oven to 375 degrees. Combine the flour, corn flake crumbs, corn starch, season salt, black pepper, and parsley in a large Zip Lock bag and mix well by sealing the bag and shaking it. Dip the chicken breasts in the egg white mixture, one at a time, making sure they are completely coated. Open the Zip Lock bag and lay each coated breast inside on top of the coating mixture. Once the last breast is added, seal the bag and shake the breasts until well coated with the mixture, and set aside.

    Spray a cookie sheet with non-stick cooking spray and divide one tablespoon of cooking oil into four little puddles on the pan. Using a finger, smear the oil around until each puddle is about the size of a chicken breast but not touching each other. Remove the chicken breasts from the bag after giving them another shake and place one on each oiled spot on the pan. Bake the chicken for fifteen minutes or until the bottom is crisp. Lift the chicken off the pan with a spatula onto a plate. Re-oil their respective spots on the pan with the remaining tablespoon of oil and return the breasts to the pan, uncooked side down. return the pan to the oven and bake for another fifteen to twenty minutes or until the breasts are crisp on both sides.

    Each breast contains approximately:

    Calories: 230
    Protein: 35g
    Carbohydrates: 15g
    Fat: 5g (as consumed)

    *The oil is only used to crisp the coating, although some of it soaks into the coating, the majority is left on the pan. Also, bear in mind that the finished product is not going to look or taste like your Aunt Kizzy’s southern fried chicken, but it should be crisp, juicy, and taste a whole lot better than a skinned breast.


    Low Fat Chicken Chimichangas

    4 - light flour tortillas
    2 - grilled chicken breasts, bones and skin removed, cut into small pieces
    1 cup – cooked rice
    1 cup - fat free beans
    1 cup - tomato salsa
    5 oz, - fat free cheddar cheese, shredded
    1/4 cup - fat free sour cream

    Lay the tortillas out on your counter top and evenly distribute the chicken pieces in a line down the center of each tortilla. Add a quarter cup of beans, rice and two tablespoons of salsa. Sprinkle one once of cheese over the filling and roll the tortilla by first folding in the right and left sides and then rolling it up from the bottom away from you. Turn seam side down and lay them in a baking dish. Spoon the remaining salsa over each chimichanga and sprinkle with the remaining cheese. Bake in a 350 degree oven for about twenty minutes or until the cheese is melted and starts to brown. Remove from the oven and top with sour cream.

    This recipe makes two servings each containing:

    Calories: 480
    Protein: 30g
    Carbohydrates: 45g
    Fat: 5g

  7. #22
    Peaceful28
    Guest

    Default

    Quote Originally Posted by John Romano View Post
    LOW FAT GRILLED CHICKEN CEASER
    Great additions! I am so happy you love cooking! That's so hot!

  8. #23
    PENCILNECK plasteredcat's Avatar
    Join Date
    Mar 2009
    Location
    Bel Air MD
    Posts
    21
    Rep Power
    0

    Default

    some good eats ... i wish i could afford a cook!

  9. #24
    GYM RAT GatorPump's Avatar
    Join Date
    Feb 2009
    Location
    Florida
    Posts
    246
    Rep Power
    6822

    Default MMMmmmmm

    Wow, all these recipes look great. I'm going to have to print out the whole page.

    For my addition if you want a healthier meatloaf recipe, just substitute the ground beef with ground chicken. It's delicious and a lot moister.


  10. #25
    BEARER OF TRUTH "Rodz"'s Avatar
    Join Date
    Feb 2009
    Location
    Puerto Vallarta
    Posts
    7,492
    Rep Power
    2147916

    Default

    love the low fat fried chicken
    Confucius say...
    A ripped guy who eats a pizza, then does an hour of cardio is still ripped.
    A fat guy who eats a pizza, then does an hour of cardio is still fat.

  11. #26
    Peaceful28
    Guest

    Default Roasted Chicken and Veggies

    INGREDIENTS

    Cooking spray
    3 lb boneless, skinless chicken breast, chopped into 2 inch cubes
    2 lb red potatoes, chopped into 2 inch cubes
    1 1/2 cups chopped Roma tomatoes
    1 bunch asparagus, trimmed and cut into 1 inch pieces
    3/4 cup fresh basil, chopped
    8 cloves garlic, thinly sliced
    3 tbsp olive oil
    1 tsp chopped fresh rosemary
    Ground pepper to taste

    METHOD:
    Preheat oven to 400°F and spray a baking dish with cooking spray. Add chicken, potatoes, tomatoes, asparagus, basil, garlic and olive oil. Sprinkle with rosemary. Add pepper if desired. Bake for 20 to 30 minutes, turning occasionally until tender. Serve.


    YIELD:
    Makes 8 servings

    NUTRIENTS PER SERVING:
    Calories: 426
    Fat: 16g
    Carbs: 30g
    Protein: 40g
    Fiber: 1g

  12. #27
    Peaceful28
    Guest

    Default

    Balsamic Roast Chicken

    Ingredients
    1 - 5 to 6 lb. Roasting Chicken
    2 Tbsp. Chopped Rosemary
    2 Tbsp. Salt
    3 Cloves chopped garlic
    Pepper
    1 Red Onion, Chopped
    1/4 cup Balsamic Vinegar
    1/4 cup Red Wine

    Heat oven to 350. Clean chicken - remove neck, giblets, and liver. Rinse bird and pat dry.

    Rub the rosemary, garlic, salt and pepper on the outside of the bird. Let sit for about an hour. Actually you can do this up to 24 hours in advance so the flavors take hold. Cover and place chicken in the refrigerator.

    Sprinkle the bottom of the roasting pan with the chopped onions. Then place the chicken on top of the onions. Pour the balsamic vinegar and the wine over the chicken. Roast in the oven for approximately 2 hours (or 20 minutes per pound). Carve the chicken and serve with the balsamic and onion mixture from the bottom of the pan.

  13. #28
    Peaceful28
    Guest

    Default

    Honey Mustard Chicken

    Ingredients
    4 boneless, Skinless Chicken Breast (about 1 ¼ lbs.)
    1 tsp. Paprika
    8 thin lemon slices
    ¼ C honey
    ¼ C spicy brown mustard
    1 tsp. dried onion
    1 tsp. lemon juice
    ½ tsp. curry

    Preheat oven to 375 f. Line a 9x13 baking dish with foil and spray with vegetable spray. Sprinkle breast with paprika and put a single layer in the dish. Bake for 30 minutes.

    Meanwhile, mix the next five ingredients and microwave on high for two minutes. Spread this mixture on the chicken and bake for an additional 10 to 15 minutes until chicken is done.

  14. #29
    Peaceful28
    Guest

    Default

    Chicken Cacciatore

    2 lbs boneless skinless chicken breast
    1 28 oz can crushed tomato
    1 chopped onion
    1 chopped green pepper
    3 pressed garlic cloves
    1/4 t. thyme
    3/4 t. salt sustitute
    1/2 t. oregano
    1 T. parsley
    Dash of pepper
    Cooking spray

    Spray pan with cooking spray and heat. Brown chicken and set aside. Add chopped onion, green pepper and garlic. Cook until the onion is tender; about 5 minutes. Add crushed tomatoes, parsley, oregano, thyme, salt and pepper. Cook over low for 15 minutes; stirring occasionally. Add browned chicken, cover and cook on low for 45 minutes. Uncover and cook an additional 15 minutes. Serve. Top on brown rice if desired.

  15. #30
    Peaceful28
    Guest

    Default Almond-Crusted Chicken Fingers

    Almond-Crusted Chicken Fingers

    1. Canola oil cooking spray
    2. 1/2 cup sliced almonds
    3. 1/4 cup whole-wheat flour
    4. 1 1/2 teaspoons paprika
    5. 1/2 teaspoon garlic powder
    6. 1/2 teaspoon dry mustard
    7. 1/4 teaspoon salt
    8. 1/8 teaspoon freshly ground pepper
    9. 1 1/2 teaspoons extra-virgin olive oil
    10. 4 egg whites
    11. 1 pound chicken tenders

    Per Serving
    • Calories: 260 kcal
    • Carbohydrates: 8 g
    • Dietary Fiber: 2 g
    • Fat: 10 g
    • Protein: 30 g
    • Sugars: 0 g

    1. Preheat oven to 475 degrees F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.
    2. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
    3. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
    4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
    Yield: 4 servings

Page 2 of 9 FirstFirst 1234 ... LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

X vBulletin 4.2.3 Debug Information

  • Page Generation 0.59424 seconds
  • Memory Usage 7,222KB
  • Queries Executed 25 (?)
More Information
Template Usage (43):
  • (1)SHOWTHREAD
  • (1)ad_footer_end
  • (1)ad_footer_start
  • (1)ad_global_above_footer
  • (1)ad_global_below_navbar
  • (1)ad_global_header1
  • (1)ad_global_header2
  • (1)ad_navbar_below
  • (1)ad_showthread_firstpost_sig
  • (1)ad_showthread_firstpost_start
  • (1)ad_thread_first_post_content
  • (1)ad_thread_last_post_content
  • (1)bbcode_quote
  • (4)block_html
  • (1)block_threads
  • (1)facebook_footer
  • (1)facebook_header
  • (1)facebook_likebutton
  • (1)facebook_opengraph
  • (1)footer
  • (1)forumjump
  • (1)forumrules
  • (1)gobutton
  • (1)header
  • (1)headinclude
  • (1)headinclude_bottom
  • (15)memberaction_dropdown
  • (1)navbar
  • (4)navbar_link
  • (1)navbar_noticebit
  • (1)navbar_tabs
  • (3)option
  • (1)pagenav
  • (1)pagenav_curpage
  • (3)pagenav_pagelink
  • (15)postbit_legacy
  • (9)postbit_onlinestatus
  • (15)postbit_wrapper
  • (3)showthread_bookmarksite
  • (1)sidebarext_temp
  • (1)spacer_close
  • (1)spacer_open
  • (1)tagbit_wrapper 

Phrase Groups Available (6):
  • global
  • inlinemod
  • postbit
  • posting
  • reputationlevel
  • showthread
Included Files (37):
  • ./showthread.php
  • ./global.php
  • ./includes/class_bootstrap.php
  • ./includes/init.php
  • ./includes/class_core.php
  • ./includes/config.php
  • ./includes/functions.php
  • ./includes/functions_navigation.php
  • ./includes/class_friendly_url.php
  • ./includes/class_hook.php
  • ./includes/class_bootstrap_framework.php
  • ./vb/vb.php
  • ./vb/phrase.php
  • ./includes/class_facebook.php
  • ./includes/facebook/facebook.php
  • ./includes/facebook/base_facebook.php
  • ./includes/functions_facebook.php
  • ./includes/functions_bigthree.php
  • ./includes/class_postbit.php
  • ./includes/class_bbcode.php
  • ./includes/functions_reputation.php
  • ./includes/class_block.php
  • ./includes/block/html.php
  • ./vb/context.php
  • ./vb/cache.php
  • ./vb/cache/db.php
  • ./vb/cache/observer/db.php
  • ./vb/cache/observer.php
  • ./includes/functions_notice.php
  • ./includes/block/threads.php
  • ./packages/vbattach/attach.php
  • ./vb/types.php
  • ./packages/skimlinks/hooks/postbit_display_complete.php
  • ./packages/skimlinks/hooks/showthread_complete.php
  • ./mobiquo/smartbanner.php
  • ./mobiquo/include/classTTConnection.php
  • ./mobiquo/smartbanner/head.inc.php 

Hooks Called (76):
  • init_startup
  • database_pre_fetch_array
  • database_post_fetch_array
  • friendlyurl_resolve_class
  • global_bootstrap_init_start
  • global_bootstrap_init_complete
  • cache_permissions
  • fetch_threadinfo_query
  • fetch_threadinfo
  • fetch_foruminfo
  • load_show_variables
  • load_forum_show_variables
  • global_state_check
  • global_bootstrap_complete
  • global_start
  • style_fetch
  • global_setup_complete
  • showthread_start
  • cache_templates
  • cache_templates_process
  • template_register_var
  • template_render_output
  • fetch_template_start
  • fetch_template_complete
  • friendlyurl_clean_fragment
  • friendlyurl_geturl
  • fb_canonical_url
  • fb_opengraph_array
  • parse_templates
  • fetch_musername
  • notices_check_start
  • notices_noticebit
  • process_templates_complete
  • showthread_getinfo
  • strip_bbcode
  • forumjump
  • friendlyurl_redirect_canonical
  • showthread_post_start
  • showthread_query_postids
  • showthread_query
  • bbcode_fetch_tags
  • bbcode_create
  • showthread_postbit_create
  • postbit_factory
  • postbit_display_start
  • reputation_power
  • reputation_image
  • postbit_imicons
  • bbcode_parse_start
  • bbcode_parse_complete_precache
  • bbcode_parse_complete
  • postbit_display_complete
  • memberaction_dropdown
  • pagenav_page
  • pagenav_complete
  • tag_fetchbit_complete
  • forumrules
  • showthread_bookmarkbit
  • navbits
  • navbits_complete
  • build_navigation_data
  • build_navigation_array
  • check_navigation_permission
  • process_navigation_links_start
  • process_navigation_links_complete
  • set_navigation_menu_element
  • build_navigation_menudata
  • build_navigation_listdata
  • build_navigation_list
  • set_navigation_tab_main
  • set_navigation_tab_fallback
  • navigation_tab_complete
  • fb_publish_checkbox
  • fb_like_button
  • showthread_complete
  • page_templates