Chicken, Chicken, and more Chicken!
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My awesomely delicious Chicken & Cheese Skillet.
Marinate chicken breasts in olive oil, crushed red pepper, chopped garlic, black pepper and parsley.
Saute with diced onion and bell peppers.
Top with cheese (I use cheese slices because they melt better). Yumm!0 -
Or Honey Chicken Kabobs
Marinate cubed chicken in chopped garlic and equal parts olive oil, soy sauce and honey. This should be left to marinate overnight or prepped in the morning for that evening's dinner.
Put the chicken on the kabobs along with bell peppers, onion and pineapple. Marinate throughout cooking.0 -
Sounds like a lot of great ideas. I know in the summer we love to marinade chicken and throw if on the grill for easy evening meals.0
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Bump! Can't wait to try some of these!0
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I made skinny chicken enchiladas last night that turned out wonderfully!
Yields 4 servings (2 enchiladas per serving)
Calories: 292
Carbs: 32
Fat: 10
Protein: 32
Sodium: 712mg
Fiber: 15
Enchilada Filling
8 Tortillas (I used Tumaro's 95% fat free, low carb multigrain tortillas)
1 1/2 cups shredded cooked chicken breast
1 cup chopped onion
1 cup chopped bell peppers
1/2 cup Non-Fat Greek Yogurt (I use Dannon Oikos)
1/2 cups Shredded Low-Fat Mexican Cheese (I used Weywauwega Reduced Fat Mexican)
Skinny Enchilada Sauce
3/4 cup Salsa (I used Tostino's Chunky Salsa
1/4 cup Non-Fat Greek Yogurt
1/4 cup Low-Fat Shredded Cheese
1. Preheat oven to 350 degrees. Lightly spray a 9x13 dish with cooking spray
2. Saute onions and peppers with cooking spray until lightly brown
3. Mix veggies with the rest of the enchilada filling
4. Spread approximately 1/4 c. of the mixture onto the tortillas and roll into a burrito. Place seam down in the baking dish
5. Mix salsa and yogurt and spread evenly over the tortillas. Sprinkle with cheese.
6. Place foil over dish and bake 15-20 minutes.0 -
I marinate chicken in a variety of things and then on the grill it goes. I love chicken!0
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My favorite way is: grilled chicken breast topped with a 1/2 and 1/2 combination of Southwest Mustard (spicy) and honey.
Also good with Dijon/honey0 -
These all sound great!0
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Butterfly the chicken breast.
Marinade in habanero, garlic, ponzu sauce, and smash some blackberries and throw that in there. Let sit for a day
BBQ0 -
We do alot of chicken in my house. I am still trying to find new ways to prepare it so that we dont get bored. here are a few ways we make it:
Chicken stirfry: I dont like the frozen bag of veggies so we do all fresh, we add squash (which I thought would be gross but is actually DELICIOUS.) red, yellow and orange peppers, onions, mushrooms (I used canned because that is what I prefer). We cut the chicken into about 2 inch strips, cook with veggies and add a stir fry sauce. we have used the bottled version and the packet, I prefer the bottle. Serve it over rice. YUMMY!!!
Chicken kabobs: we skewer chicken, peppers (any and all colors), onions, whole fresh mushrooms, squash and zuchini. first we put all the veggies (cut into about 1 inch pieces) into a pan ( coat the pan with FF spray, and then spray the top of the veggies as well) cook in oven for about 20 minutes. Then skewer everything and grill for about 20 minutes. we have also made the skweres with a lean steak which is delicious but has more calories.
I also like to marinate in a few different things. I love the kraft Italian and roasted red pepper dressing, also I have used a tuscan dressing that tastes like barbq sauce but not so sweet or thick.
Love all these new recipes that I have seen on here to try, thanks!!!!0 -
I made skinny chicken enchiladas last night that turned out wonderfully!
Yields 4 servings (2 enchiladas per serving)
Calories: 292
Carbs: 32
Fat: 10
Protein: 32
Sodium: 712mg
Fiber: 15
Enchilada Filling
8 Tortillas (I used Tumaro's 95% fat free, low carb multigrain tortillas)
1 1/2 cups shredded cooked chicken breast
1 cup chopped onion
1 cup chopped bell peppers
1/2 cup Non-Fat Greek Yogurt (I use Dannon Oikos)
1/2 cups Shredded Low-Fat Mexican Cheese (I used Weywauwega Reduced Fat Mexican)
Skinny Enchilada Sauce
3/4 cup Salsa (I used Tostino's Chunky Salsa
1/4 cup Non-Fat Greek Yogurt
1/4 cup Low-Fat Shredded Cheese
1. Preheat oven to 350 degrees. Lightly spray a 9x13 dish with cooking spray
2. Saute onions and peppers with cooking spray until lightly brown
3. Mix veggies with the rest of the enchilada filling
4. Spread approximately 1/4 c. of the mixture onto the tortillas and roll into a burrito. Place seam down in the baking dish
5. Mix salsa and yogurt and spread evenly over the tortillas. Sprinkle with cheese.
6. Place foil over dish and bake 15-20 minutes.
Sounds delicious! I've been wanting to try chicken enchiladas but wanted something with low calories! Thanks for sharing.
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Bump!0
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Go to www.cookingquinoa.net Look for the recipe for California Chick'n and Quinoa salad!! It is so good!!! It has only 260 calories per cup!!! i have made it twice now!!!0
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One of my favorites lately is my Low Carb Chicken Parmesan. Love it!
Ingredients:
1 egg
2 Chicken breasts, cut thin to 4 oz portion
1/2 grated parmesan cheese
1/2 almond flour
1 tbsp Italian seasoning (fresh herbs are better but not always available when I cook it)
1 t salt
1 t black pepper
1 tbsp olive oil
marinara/spaghetti sauce
mozzarella cheese slice
Directions:
Preheat oven to 350 degrees. Scramble the egg. Mix parmesan, almond flour, Italian herbs, salt, and pepper in a medium bowl. Dip chicken breast in egg then toss and coat completely in parmesan/flour mixture. Repeat for desired number portions. Let coated chicken rest for 5-10 minutes. (This lets the coating stick better). Meanwhile heat up a large frying pan with the olive oil to medium high heat. When the oil is hot enough, put each coated chicken into the pan for 2-3 minutes on each side, just enough to brown the coating. Remove chicken from pan and place on a cookie sheet. (I like to put mine on a rack on top of the cookie sheet, for added crunchy texture). Spoon marinara sauce to coat the chicken, then place mozzarella slice on top. Bake at 350 for 20 minutes and Enjoy!
Per 4 oz serving: 243 calories 12g fat 5g carbs 28g protein
Definitely trying this one!0 -
I cook 10lbs of chicken every Sunday... I use boneless skinless chicken and bake it at 350F until it hits 160F. I just change up what seasoning I use.. Last time I used lemon and red pepper flakes... It stays juicy and it's ready to be used for almost every dish!0
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I stuff chicken breasts with Laughing Cow Garlic & Herb cheese and bake. Delicious and the whole family begs me to make it.
^^^Sounds yummy! I do this, but I use american cheese slices and a little bit of ham...I'll have to try substituting the Laughing Cow next time!
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chicken breasts or thighs (1 for each person)
potato/sweet potato cut into chunks
peppers
butternut
carrots
orange juice
sugar
tomato (I use the little cherry ones)
Chop all veggies. Place first 5 ingredients into a baking dish. Drizzle with olive oil and bake for about 20 minutes. Add orange juice about a cup, tomatoes and I sprinkle about a teaspoon of sugar, I just find this brings out the flavour of the OJ/tomatoes. Season to taste. Bake for about another 20 minutes, or until the tomatoes are nice and gooey.
This is so easy to do and you can use whatever roasting veggies you have available. I have done it with aubergine and zuccini0 -
bump for later0
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Mass produced chickens are muck for your body, and spend their entire lives crammed into tiny pens in disgraceful conditions...its funny, when you stop eating them its hard to imagine seeing one chopped up on your plate covered in gravy!
Good for you. But the board here was how to prepare chicken, not for you to tout your personal beleifs about not eating it. Probably have better luck preaching somewhere else....
YES!!!0 -
BUMP!!!!!!0
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bump0
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I like to marinate chicken in equal amounts salsa (i use salsa verde but regular salsa is good too) and italian dressing. we either grill and eat it as is or use it for chicken tacos. so good!
also i season 1 1/2 pounds chicken with salt and pepper and cook in skillet until browned. remove chicken and set aside (keep warm). stir together 1 Tblsp milk, 3 tsp mustard (dijon or honey mustard work best) 1/2 tsp dried basil. stir into skillet, heat through. stir in 1/2 cup (reduced fat, of course!) sour cream and chicken. really yummy. 1 recipe is 4 servings, each serving is 6 oz chicken with 2 Tblsp sauce= 262 cal. i usually serve this with brown rice to soak up the gravy!0 -
These are soooo very easy and sooo yumeee!! I cooked them a while back!! My kids even loved them!
I love this recipe! my husband does to! I love crockpot recipes they are usually sooo easy and done when Im home in the evening! = )
Slow-Cooker Salsa Chicken
Nutrition Info
Calories: 157.2
Fat: 3.3g
Carbohydrates: 6.7g
Protein: 24.3g
Ingredients4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream
Directions
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with brown rice. (not in nutritional facts)
NOTES:
You may use half the packet of taco seasoning (I have started doing this to reduce sodium content myself)
Number of Servings: 60 -
pineapple, chicken stir fry...D E L I C I O U S!!0
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Different than what? what about turkey products? Creativity is over rated. Consistency is king. For example, people will eat poorly the same thing everyday. . . be it McDonald's or Starbucks or whatever. But want eating clean to be so exciting. I say find your top 3 to 5 favorites and cook them repeatedly. Great ideas on here!0
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I am broasting chicken tonight for supper. We love it!0
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love this thread ~ minus the honking about not eating chicken and Chinese studies~
We season ours with salt, pepper and taco or fajita seasoning, throw them in a crockpot with 2 cans of rotel or diced tomatoes w/ peppers, crockpot on low for 8 hours... come home, take a strainer spoon and dig the chicken out - shred it with a fork and strain some of the tomato/rotel stuff out....heat up some tortillas...cheese, light sour cream.... depending on how you like it... lettuce, fresh tomato, green onion..... YUM~O and easy! :flowerforyou:0 -
I usually put a little garlic powder on mine, with some oregeno, and some pepper, and grill it til it's juicy. Then I cut it up and mix it with some broccoli and brown rice, and put 2 tblspoons of FRESH salsa on top. It's delicious.0
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love this thread ~ minus the honking about not eating chicken and Chinese studies~
I thought that was entertaining.. Haha..
Anyways.. BUMP for later! For the recipes that is.. :flowerforyou:0 -
lol I thought the same thing so I looked it up! Heres one I found!
Laughing Cow Stuffed Chicken Breasts
Nutrition Info
• Calories: 236.6
• Fat: 4.6g
• Carbohydrates: 6.6g
• Protein: 38.9g
Ingredients
4 Chicken Breasts
4 wedges Laughing Cow Cheese (light)
1 tsp garlic
Italian Seasoning
1/4 C. Bread crumbs
1/2 tsp dried parsley
dash Grated parmesan cheese (about 1/5 tbsp)
Directions
Pound out chicken breasts until they are thin. On one side of each breast, spread 1 wedge of laughing cow light cheese, 1/4 tsp garlic, and Italian seasoning to taste. Roll each chicken breast up.
In a shallow dish, mix bread crumbs, parsley, and parmesan cheese. Coat rolled chicken breasts in bread crumb mixture and secure each with a toothpick so it doesn't unroll during cooking.
Cook at 400 degrees for 25-30 minutes. When no longer pink, remove toothpicks and serve.
Number of Servings: 4
SOOOO Cooking it one night this week!0
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