Re: New ideas for chicken?

[Guest guest]

These are my two favorite BFL-ready chicken recipes--I'm Taiwanese, so

I can't stand bland old chicken breasts either!

Maggie

==========================

Kung Pao Chicken

4 servings

195 calories, 7 g fat, 1 g sat. fat, 13 g carb, 4 g fiber, 21 g protein

Ingredients:

1 egg white

2 t. cornstarch

1/2 lb skinless boneless chicken breasts, cut into 3/4 " cubes

1 T. hoisin sauce

1 T. rice vinegar

2 t. reduced-sodium soy sauce

1 t. sugar (or one packet Splenda)

1/2 t. hot chili paste

1 garlic clove, minced

2 t. peanut oil (can substitute safflower)

4 dired Szechuan chile peppers, seeds removed and discarded

3 c. steamed broccoli florets

1/4 c. unsalted dry-roasted peanuts, coarsely chopped

1. In a medium bowl, whisk the egg white, cornstarch and salt until

smooth; add the

chicken and stir to coat. Refrigerate, covered, about 30 minutes.

2. In a small bowl, combine the hoisin sauce, vinegar, soy sauce,

sugar, chili paste

and garlic with 3 tablespoons water.

3. In a large nonstick skillet or wok, heat the oil. Add the peppers

and cook, stirring

as needed, until blackened, about 1 minute. With a slotted spoon, ransfer

the

peppers to a plate, reserving the oil in the skillet.

4. Return the skillet to the heat; add the chicken mixture. Cook,

tossing lightly, until

the chicken becomes translucent (do not brown), 1-2 minutes. Transfer

the chicken

and pan juices to a plate and keep warm.

5. Return the skillet to the heat; add the hoisin sauce mixture and

cook, stirring

constantly, about 30 seconds. Stir in the chicken, broccoli and peppers;

cook,

stirring gently, until heated through, 2-3 minutes. Sprinkle with the

peanuts; serve at

once.

============

Thai Chicken Pasta

Ingredients

.. 3 tsp vinegar, balsamic

.. ¼ cup bok choy

.. 1¾ oz chicken, broiled

.. ½ cup lettuce, iceberg

.. ¼ cup pasta

.. ½ Tbl peanuts

.. ½ Tbl peanut butter, natural

.. ¼ cup water chestnuts

.. 3 tsp soy sauce, lite

Spices / Flavoring

.. ¼ tsp black pepper

.. ¼ tsp ginger

Preparation:

Cook pasta in boiling water until al dente. Drain water from pasta and set

aside.

Combine vinegar, soy sauce, peanut butter, and ginger to make a sauce. Toss

with remaining ingredients and serve over pasta. Spice as desired.

18 carb, 23 protein, 8 fat, 1 sat. fat, 2 fiber, 236 calories

New ideas for chicken?

So, how do you all like your chicken?

I can't stand a plain grilled or baked chicken breast - I like a lot of

flavor. Sometimes I'll bake it up with chili powder, cumin, garlic,

onion powder, pepper and some salt (TRYING to break the salt habit, but

it's a strong one!), with fresh lemon and lime juices squeezed over it.

That's pretty tasty, but I'm getting tired of that too. So what are some

creative chicken ideas that don't include much, if any, extra fat or

carbs?? Any ideas?

[Guest guest]

> So, how do you all like your chicken?

>

I have been using the Schilling Seasoning Packets. The Italian

Chicken and Parmesan Chicken are excellent. We also make Chicken and

brown rice. Marinate in FF Caeser or Italian dressing, back on 350

with 2 bag of rice, extra water for rice, 1 can diced tomatoes

(usually Italian flavored) and 1 can artichoke hearts. You can also

do it in the crock pot with potatoes. Use some of the s

Healthy Request Soups (Cream of chicken or broccoli are both good).

Colleen

[Guest guest]

Anyone like Indian? This recipe for curry chicken is BFL friendly

and very tasty:

1 Tbs olive oil

1 cup chopped onion(large pieces)

1 cup chopped celery

1 can fat free chicken broth

1 chicken broth can of tomato juice

(it calls for 1/4 tsp of salt but I leave it out)

1/8 tsp pepper

dash of worchestershire sauce

2 Tbs flour(warning--carbs)

curry powder to taste-I like spicy so I might use 3 tsp

cut up cooked boneless chicken breast-I use 2 to 3 large breasts

because I like a lot of meat in mine

heat the olive oil in a pot. Add onions and celery and saute till

onions are transparent. Add the flour and stir till vegetables are

coated. Add the remaining ingredients except the chicken and simmer

till the flavor goes thru. Then add the chicken till it is heated

through. You can serve this over brown rice. Most of the time I

serve mine over a pile of mixed vegetables instead of the rice.

Either way it tastes really good.

Stasia

[Guest guest]

This weekend I marinated mine in bbq sauce overnight and grilled it -

it was awesome. Do you use KASHI cereal at all - I was just thinking

that you could crush that up really fine and roll chix breasts in it -

that would be crunch & yummy too. Hummmm, new idea for dinner

tonight! I also will throw my chix in the crock pot w/ cut up red

potatoes and some FF italian dressing OR a packet of dry soup mix and

cook it all day - that's great for winter time!

> So, how do you all like your chicken?

>

> I can't stand a plain grilled or baked chicken breast - I like a

lot of

> flavor. Sometimes I'll bake it up with chili powder, cumin, garlic,

> onion powder, pepper and some salt (TRYING to break the salt habit,

but

> it's a strong one!), with fresh lemon and lime juices squeezed over

it.

> That's pretty tasty, but I'm getting tired of that too. So what are

some

> creative chicken ideas that don't include much, if any, extra fat or

> carbs?? Any ideas?

>

>

>

>

>

>

[Guest guest]

There's a really good recipe that my family likes. It's called Crazy

Chicken, and it's a great grilling recipe.

Ingredients:

Lemon and lime juice (I used to use 7up, but I thought the chicken

should taste less...sugary)

achiote

vinegar

cumin

a leeetle onion powder

orange juice

pineapple juice (any tangy fruit juice should do)

salt and pepper

of course chicken.

You mix up your fruit juices and all the wet (and some onion and

garlic, salt, pepper) and marinate the chicken in it, best if

started in the morning and taken out at night when you're going to

cook it.

When you are ready to cook[grill] it:

1)Dissolve the achiote in the vinegar to a paste consistency.

2)Mix your dry ingredients together.

3)Take the chicken out of the juice, and spread the achiote on the

chicken (under skin and over). Next, sprinkle your mixed spices over

it (more under than over). Grill it until cooked all the way through

and kind of golden (I like it blackened ). When it's done cooking,

put it in a pan and put some more of your juices over it, just

enough to cover the bottom of the pan about a half inch. The chicken

will soak up some of the juice, so if you see your juice is leaving

you, it's ok, you can put a little more in if you want. Do not put

in enough to make a pond in your pan. And it's eating time!

(Sorry if my measurements are so vague, but I do this all to taste

^^

This chicken is good with grilled squash (or most grilled veggies

for that matter), asparagus, and/or sweet potatoes. Probably more

things it's good with, too. It's not a hard recipe, so it can

adapted to your own style.

Got to get me some of that Kashi, looks like good stuff.

Meggie

> > So, how do you all like your chicken?

> >

> > I can't stand a plain grilled or baked chicken breast - I like a

> lot of

> > flavor. Sometimes I'll bake it up with chili powder, cumin,

garlic,

> > onion powder, pepper and some salt (TRYING to break the salt

habit,

> but

> > it's a strong one!), with fresh lemon and lime juices squeezed

over

> it.

> > That's pretty tasty, but I'm getting tired of that too. So what

are

> some

> > creative chicken ideas that don't include much, if any, extra

fat or

> > carbs?? Any ideas?

> >

> >

> >

> >

> >

> >