Sexy In Six Round Two Recipe Swap

peanut613

You wanted it, you got it! This thread is our official place to share our favorite meals, snacks, desserts, etc. Tired of the same old boring thing? Scroll around here and find some of your teammates' favorite healthy noshes!

So, Sexy in Sixers, let's see some of your favorites! (Nutritional values not necessary, but are a bonus!)

heaverchell

Here is a really yummy Chicken receipe.....


What you will need:

4-6 boneless/skinless chicken breast

2 cans of diced tomato's w/Basil, Garlic, and Oregano (no salt added)

diced mushrooms (you can add this but don't have to)

white cooking wine

Balsamic Vinegar (the one I have is Pomegranate infused by Pompeian)

Mrs. Dash salt free seasoning--I like to use 3 different ones Garlic & Herb, Tomato Basil Gralic, and Onion & Herb



After you cut off any fat that may still be on the chicken, season one side with your seasoning (and yes I use a little of all three). Pour some the white cooking wine and vinegar into a tall skillet type pan, you will be using this to help brown the chicken. Place the seasoned side of the chicken on the pan so that you can season the other side while in the pan. Just like you normally brown chicken just keep flipping it until the chicken is nice an brown but not fully cooked.

Now depending on how many breast you are cooking will depend on how many cans of tomato's you want to use. You want it to be juicy to cook into the chicken but not soupy. So if I am using 5-6 breast I use two cans.

Once your chicken is where you want it..pour in the two cans of diced tomato's (juice with it) and mushrooms. Now if there is anything else you want to add veggie-wise go ahead. I usually add another couple splashed of the cooking wine and vinegar. I turn this on medium heat and cover it. I let it cook in the juices for about 30-40 minutes. You will know it's done when the chicken is cooked all the way through and it has less juice.


This is really good and full of flavor. It has very little sodium and taste great over some brown or white rice. Because I normally eat 2oz every 2.5 hours on my diet, I cut the chicken up and put it in snack size bags. I base the weight on the chicken only and add the juices to the bag after. This is really easy to cook and my whole family loves it....Hope you do to. I don't have the #'s for it but I know it is on the lower calorie/lower sodium/higher protein side.

peanut613

This is great to make using leftovers. I had fajitas last night, so I used the leftovers from that and some extra corn. You can make this ahead of time, doing everything up until the cheese step. Then when you're ready to eat, just add the cheese and go! My only complaint is that the sodium content is a little high, due to the salsa. Swap it out (or make your own) for a lower sodium result.

Chicken, Onion, and Pepper Stuffed Peppers
Serves 2 people

Ingredients
4.5 oz Boneless Skinless Chicken Breast
1.75 oz Onions - Raw
7 Tbsp Medium Chunky Salsa
2/3 C Frozen Super Sweet Yellow Corn
2.5 Whole Green Bell Peppers
1/2 C Mexican Four Cheese Blend

Directions:
Take 2 green peppers, remove the tops and insides. Set aside.
Sautee chicken until browned. Remove from pan. Sautee onions and remaining 1/2 pepper. Chop into small pieces.
Place diced chicken, peppers, and onions into a bowl. Add thawed corn and salsa. Mix together.
Spoon mixture into pepper shells. Top with 1/4 cheese each.
Bake at 350 for 10-15 minutes, or until the cheese is melted.

Nutrition Data Per Serving:
Calories: 282
Carbs: 26
Fat: 10
Protein: 24
Sodium: 673

sarahkatara

THANKS FOR THIS THREAD! Love it

This is a yummy recipe I got from my local newspaper on March 28, 1996 (well, my mom got it actually, seeing that I was 9 years old and probably not clipping recipes!) that I love. It's a cold pasta salad that is filled with fresh vegetables and creamy homemade caesar dressing. I portion it out into one cup servings ahead of time and grab it for lunch on my way out the door. (scroll all the way to the bottom for the Caesar dressing recipe)

Pasta Salad with Roasted Eggplant and Creamy Caesar Dressing
1 cup serving = 129 calories without protein or dressing calculated

I've listed the ingredient and then (the exact kind used in the nutritional calculations)

1 medium eggplant, (peeled or unpeeled) and cut into 1-inch pieces
6 ripe plum tomatoes, cut into 1-inch pieces
1 medium or large red onion
1 teaspoon coarse salt
2 teaspoons dried oregano
1/2 teaspoon black pepper
2 tablespoons lemon juice
1 box (1 lb) whole wheat pasta (Mueller's 100% Whole Grain Penne pasta)
*OPTIONAL* Cubed tofu, chicken, or your favorite protein. Add to taste for a protein and veggie filled main entree.
2 cups "Enlightened Caesar Dressing" (Please note***the nutrition is calculated WITHOUT the dressing. I couldn't add it as an ingredient. 2 cups of Enlightened Caesar Dressing is 448 calories and one tablespoon, which is one serving, is 14 calories)

Preheat oven to 375 degrees. Place eggplant in a large bowl and toss with salt, oregano, pepper, and lemon juice. Spread eggplant in a single layer on a baking sheet and roast 10-15 minutes, stirring occasionally, or until lightly browned and tender; set aside.
Toss the cooked pasta with the roasted eggplant, plum tomatoes, red onions, and dressing in an airtight container. Refrigerate before serving. (I refrigerated each vegetable and the cooked pasta in tupperware seperate from each other until the pasta and eggplant were cook and then tossed everything together.)

**I seperated my portions into 1-cup servings of the pasta salad and 1/4 cup of the Enlightened Caesar Dressing. The 1/4 cup of dressing is 56 calories.**

ENLIGHTENED CAESAR DRESSING

This is a recipe published in my local newspaper, the Sun-Sentinel, on March 28, 1998 It is a large quantity because it is for a pasta salad recipe. The serving size is 1 tablespoon.
It is called "Enlightened Caesar Dressing" and it is delicious! I am a HUGE caesar dressing fan and this makes a creamy, tasty, and low-calorie alternative to the traditional recipe. Enjoy!

I am providing exactly what the newspaper published followed by (the exact ingredient I used)
2 cups fat-free plain yogurt (Yoplait Fat-Free Plain Greek yogurt)
2 tbsp. low-fat mayo (Smart Balance Omega-plus mayonnaise)
1 cup buttermilk (Generic buttermilk)
1 tbsp. fat-free or low-fat sour crem (Daisy Light Sour Cream)
1.5 tbsp. Dijon mustard (Generic Dijon mustard)
3-4 large fresh garlic cloves
2 tsp. lemon juice
1/2 grated Parmesan cheese (Kraft Shredded Parmesan, Romano & Asiago)
1 tsp. black pepper

In a blender or a food processor fitted with a metal blade, blend or process all ingredients. Refrigerate, covered, for up to 1 week. Makes about 3.5 cups (56, 1 tbsp servings)

Bella1hud

I got this one off the Recipe threads, made by a fellow MFPer . It's delcious and easy!

Crock Pot Indian Curry... Chicken, sweet potato, tomatoes, onion, peppers and eggplant, coconut milk and spices. Great easy meal!


10oz light coconut milk
2 Tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
2tsp ginger, minced
1 Tbsp tomato paste
3-4 cloves garlic
14oz low sodium/no salt added diced tomatoes
(Mix all this together at the bottom of the crock pot)

Layer in...
1lb chicken breast
1 medium onion, chopped
2 peppers (we used bell pepper + cubanelle), sliced
2 small japanese eggplant, chunked up
400g sweet potato

Cover and cook for 6-8 hours on low. The chicken breast will fall apart and all will cook down. Just stir to combine in the last hour of cooking and enjoy!

kaleighmorgan

I'm a poor college student, so I like to make meals that are inexpensive, easy, and produce TONS of leftovers

Chicken & Green Bean "Casserole"

What you'll need:

4 boneless, skinless chicken breasts
Chicken Worchestershire sauce/marinade
Tony's seasoning
2 cans condensed Low Fat, Low Sodium Cream of Mushroom Soup
1 large can of French Cut Green Beans (can use fresh if you want!)

Optional: Long-grain brown rice (I try to stick to a paleo-lifestyle so I don't eat these carbs, but for those of you who do, brown rice is a part of the original receipes)

What to do:

--Bake the chicken breasts in a glass casserole dish with Worchestershire sauce and Tony's to taste for 95 minutes at 400 degrees.
--Cook rice according to directions (usually boil water, add rice, cover & simmer on low-med heat for about 30 minutes)
--After baking, shred chicken
--Combine mushroom soup, water, and green beans in a stove-top pan until warm
--Mix rice and chicken with the soup & green beans
--Serve warm

I love this one because again, it makes a ton of leftovers and is VERY good. You can even add a few french's french fried onions on top if that's your thing. It's a good combination of protien, carbs, and fat that will help keep you full and slim you down. Bradley Cooper actually ate a very similar meal breakfast, lunch, and dinner for 3 months and cut his body fat & added 15 lbs of muscle (with exercise, obviously).

Another favorite for when I'm craving some Italian food:

Chicken Italian Skillet

What you'll need:

1 rotisserie chicken
1 family-size Prego sauce (or whatever you/your family prefers)
3 Squash
3 Zucchini
2 cups slice mushrooms
3 1/2 cups broccoli
Extra Virgin Olive oil

What you'll do:

--Slice or chop squash & zucchini
--Combine veggies in a large skillet with olive oil and cover, simmering on medium heat, and stirring every 5 minutes until they reach the desired soft/firmness
--Shred/pull meat from the rotisserie chicken
--Combine chicken and sauce with veggies and simmer until warm
--Serve!

Again, this is cheap and easy and makes a TON of leftovers (if you're making it just for one). The whole thing takes about 20-30 minutes and is delicious when you're looking for a starchy-carb free Italian meal that will leave you full & satisfied

hbaby08

I'm liking the chicken,onion pepper stuffed pepper. Looks easy and I've been wanting to try something like this. Might do it this weekend. Thanks

kaleighmorgan

EDIT!!!!

I just realized I accidently said to cook the chicken (in the Chicken & Green Bean "Casserole" recipe) for 95 minutes on 400 degrees, I meant 300!!! Whew! We almost had some burnt chicken breasts on our hands!