Healthy Boneless Skinless Chicken Recipes!?

I am looking for some healthy recipes using boneless skinless Chicken breasts. I love spicy foods, Sauces, and veggies like broccoli, bok choy, greens. I am sick of stir fry.Healthy Boneless Skinless Chicken Recipes!?
i'm sure you'll love this!!!.... ;)





Kung Pao Chicken :





2 Boneless skinless chicken breasts, cubed


4 Whole Thai peppers, minced


录 cup Peanuts, roasted


1 teaspoon Fresh ginger, minced


陆 Green pepper, cubed


陆 Red pepper, cubed


录 cup Water chestnuts, sliced


录 cup Mushrooms, sliced


2 Scallions, chopped


Peanut oil





~ Seasoning:


4 tablespoons Soy sauce


2 tablespoons Chinese rice wine or Sherry


2 tablespoons Sugar


2 teaspoons Corn starch


1 teaspoon Salt


2 teaspoons Sesame oil


1 teaspoon White vinegar





~ Marinade:


1 陆 tablespoons Corn starch


1 tablespoon Water


1 tablespoon Soy sauce








how to:


Mix the chicken, water, cornstarch and soy sauce and marinate for 1/2 hour.





Mix the seasoning sauce and set aside.





Heat a little oil in a wok or large frying pan and stir-fry the chicken until it is cooked. Remove and set aside on paper towels.





Heat a little oil in a wok or large frying pan, stir fry the red and green peppers until they turn slightly black.





Add the fresh ginger and stir fry for about 10 seconds, stirring constantly.





Add the seasoning sauce, stirring until thick.





Add the cooked chicken, stir until thoroughly heated.





Add scallions, chinese or thai peppers and cook for 1 minute.





Turn off the heat, add peanuts, mix well and serve.








``Healthy Boneless Skinless Chicken Recipes!?
This is a delicious and healthy recipe for chicken curry.





Ingredients:


1 tablespoon canola oil


1 pound boneless, skinless chicken breast, cubed


1 onion, finely chopped


1 tablespoon grated fresh ginger


4 cloves garlic, minced


2 teaspoons curry powder


1 teaspoon ground coriander


1/2 teaspoon ground cinnamon


Salt and freshly ground black pepper to taste


1 small jalapeno, seeded, minced


1 (15-ounce) can diced tomatoes


2 cups chicken broth


Fresh cilantro leaves





Directions:


1. Heat oil in a medium-sized saucepan over medium-high heat and cook chicken, stirring often, until browned on all sides. Transfer to a plate and keep warm. Add onion and cook, stirring often, for 5 minutes. Add ginger, garlic and spices and cook, stirring, for 2 minutes.





2. Return chicken to the pan and combine well with the onion mixture. Add tomatoes and broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for 30 minutes. For a thicker sauce, remove cover and continue to simmer for 20 more minutes or until desired consistency. Serve with rice, pita bread or pasta. Garnish with cilantro leaves.
Here's a recipe that is good and healthy:





Raspberry Thyme Chicken





1/2 cup chopped red onion


2 teaspoons canola oil


1-1/2 teaspoons minced fresh thyme of 1/2 tsp. dried thyme


1/2 teaspoon salt, divided


4 boneless, skinless chicken breast havles


1/3 cup seedless raspberry preserves


2 tablespoons balssamic vinegar


1/8 teaspoon pepper


Fresh thyme and fresh raspberries (optional) for garnish





In a nonstick skillet, saute onion in oil until tender. Sprinkle thyme and 1/4 teaspoon salt over chicken; add to skillet. Cook for 5 minutes on each side or until juices run clear. Remove chicken and keep warm.





Add the preserves, vinegar, pepper and remaining salt to skillet. Cook and stir over medium-low heat until preserves are melted and sauce is heated through. Spoon onto a serving platter; top with chicken. Garnish with fresh thyme sprigs and fresh raspberries, if desired.





Something different, yet good and healthy. Hope you enjoy!
One of my faves, Oyako Donburi





It's not quite like a stir fry due to the mixed in eggs.





* 1 tablespoon vegetable oil


* 3/4 pound skinless, boneless chicken breast halves - cut into strips


* 1/2 onion, thinly sliced


* 1 cup chicken broth


* mushrooms


* 1 carrot, julienned


* 2 tablespoons white sugar


* 4 tablespoons soy sauce


* 1/2 teaspoon salt


* 1/2 cup chopped green onions


* 5 eggs, beaten





* add to recipe box Add to Recipe Box





DIRECTIONS





1. Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.


2. Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.
Herb Chicken





4 skinless boneless chicken breasts


1 t mustard sauce


1/2 t dried thyme


2 t oil


2 T lemon juice


1/2 cup water


1 cup of chicken stock


1 t cornflour


4 t chopped fresh chives





Heat the oil in the frying pan.


Spread the mustard onto the chicken breasts and sprinkle with thyme.


Cook the breasts until brown and tender.


Dissovle the cornflour in the cold water.


Add the stock and then the lemon juice to the chicken.


Add the dissolved cornflour together with the chives.


Stir until the sauce thickens.
Chicken Breasts Stuffed with Prefection:





INGREDIENTS (Nutrition)


6 skinless, boneless chicken breast halves - pounded thin


1 (8 ounce) bottle Italian-style salad dressing





8 slices of stale wheat bread, torn


3/4 cup grated Parmesan cheese


1 teaspoon chopped fresh thyme


1/8 teaspoon pepper





1 1/2 cups feta cheese, crumbled


1/2 cup sour cream





1 tablespoon vegetable oil


3 cloves garlic, minced


4 cups chopped fresh spinach


1 bunch green onions, chopped


1 cup mushrooms, sliced


1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped





DIRECTIONS


Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.


Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.


In a large bowl, stir together the feta and sour cream. Set aside.


Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.


Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.


Preheat the oven to 400 degrees F (200 degrees C).


Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.


Bake, uncovered, in a preheated oven for 25 minutes.
I'm not a big fan of chicken breasts because they often turn out dry, lacking flavor, or even rubbery if warmed up in the microwave the next day. I liked the self-basting ones they used to have at Hannaford because you had to mess up really bad to make them dry no matter how you cooked them, but I haven't seen them in a while. Not sure what was in the liquid that was injected into the meat, but one of the ingredients was probably chicken broth. If you inject your chicken breasts with chicken broth, that might be an acceptable subsitute.





Pounding the breasts so they are very thin, then battering them and frying them is another tasy option. Just be careful to choose the right kind of oil.





Marinating the breasts is another option but if you marinate whole breasts, the flavor will be mostly on the outside and the inside will still be bland. Better to cut the breasts into smaller pieces before marinating them. Be careful about how long you marinate the breast pieces, because the marinade can easily take over the taste of the chicken completely, sometimes to the point where it's sickening.





Baking them covered in cream of mushroom soup is a good way to cook them thoroughly without drying them out. If you cut the breasts into chunks, there is a lesser chance of the inner-most parts drying out.





Boiling them or cooking them in a slow cooker, then shredding the meat, is a healthy way to get the main ingredient for a dish like chicken and biscuits with gravy. I boiled cheaper split chicken breasts, shredded the meat, the cooked it in gravy before spooning it over the biscuits. Everyone loved it. Another variation is to add some peas and diced carrots, sort of like chicken pot pie. Chicken and dumplings is another option.





Now that grilling season has returned, I would be tempted to cut the breasts into strips, marinate them, grill them, and use them in gyros, souvlaki, quesadillas, spiedies, and similar dishes. If you can't grill them, frying or broiling them are other options. Grilling them on skewers with chunks of pineapple are yummy, too.





You can also use small pieces of chicken breast in chili, stews, soups, jambalaya, and similar dishes.
Pasta with chicken


1 pkg. of fresh linguine noodles


1lb. chicken


Sun-dried tomatoes- chopped


Capers (drained)


Fresh Basil/or dried


Mushrooms-chopped


Fresh Parmesan cheese


Balsamic Vinegar


Garlic %26amp; Herb seasonings


Butter


Extra Virgin Olive Oil


Sea salt %26amp; black pepper to taste


1. Pre-heat oven to 350.


2. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic %26amp; Herb Seasoning.


3. Add balsamic vinegar, and place in oven for about 20-30 minutes.


4. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese.


5. Saut茅 mushrooms in butter and salt and pepper.


6. Set aside.


7. When chicken is done, cut into pieces and boil noodles.


8. Drain water when the noodles are done. ( Leave the noodles in the pot)


9. Add olive oil, salt and pepper. Mix well.


10. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles.


11. Combine well.


12. Serve warm with dipping spices and French bread.








Pizza


1 pre-done pizza dough


1 ball of mozzarella


Package of pre-shredded mozzarella


1 bottle of pizza sauce


Bell peppers-chopped


Green onions-chopped


Sun-dried tomatoes-chopped


Pepperoni- sliced


Chicken-chopped


Broccoli- chopped


Mushrooms- sliced/chopped


Banana peppers


Fresh/dried basil


Basil pesto


Red pepper flakes


1. Pre-heat oven to 350.


2. Place dough on a pre-greased (a bit of olive oil) cookie sheet.


3. Spread evenly.


4. Top with a little drizzle of olive oil.


5. Poke holes and place in oven.


6. While in oven, chopped the meats, vegetables, cheeses.


7. Bake for about 6 -7 minutes or until lightly browned.


8. Place fresh ingredients as desire.


9. Place back into the oven for about 10-15 minutes.
Here is a link for five star Chipotle Cashew Chicken- it is definitely a favorite. If you don't believe me, just check the reviews- there are 249 of them


http://www.foodnetwork.com/recipes/racha鈥?/a>


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Try this one- spicy chicken empandas with orange salsa verde- you can make healthier by omitting the cream cheese and making in tortillas instead of pie crust


http://www.foodnetwork.com/recipes/paula鈥?/a>


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Spicy Chicken Tacos Recipe


http://www.foodnetwork.com/recipes/eatin鈥?/a>


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Spicy Chicken Verde


http://www.foodnetwork.com/recipes/racha鈥?/a>


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Also here's a Non-spicy one, I often add whatever veggies I have on hand





4 oz cream cheese (I use light)


1 can condensed cream of mushroom soup


1/4 cup Kraft Tuscan House Italian Dressing or any Italian dressing


1/4 cup dry white wine


2 Tbs fresh parsley


Pasta- 1/2 lb of any kind of pasta you like





Combine all ingredients, whisk together and simmer for about 10 minutes. Either cook a chicken breast in the oven or in a pan and add on top or cube chicken, drop into sauce and simmer until cooked through, maybe 10 minutes





OR make in slow cooker: whisk together all ingredients except pasta and parsley. Pour over 1 1/2 lbs cubed chicken breast and cook on high for 2-3 hrs or low for 4-5 hrs





*serve with cooked pasta and add fresh parsley at the end
google chicken bog

skin creams

Does anyone know a good tasting and healthy bran muffin recipe?

Thanks a lot :-)Does anyone know a good tasting and healthy bran muffin recipe?
BRAN MUFFINS





2 cups Bran cereal


2 1/2 cups Buttermilk


1/2 cup Melted butter


2 Eggs


2 1/2 cups All-purpose flour


3/4 cup Sugar


1 1/4 teaspoons Baking powder


1/2 teaspoon Salt


1/2 cup Raisins








Preheat oven to 400. In a large bowl, mix together cereal %26amp; buttermilk. Let stand 5 minutes. Add melted butter %26amp; eggs. Blend well. Stir in flour, sugar, baking powder %26amp; salt %26amp; raisins. Mix well. Divide batter evenly among muffin cups that have been lightly sprayed with nonstick cooking spray. Fill cups 3/4 full. Bake 20 minutes or until toothpick inserted comes out clean. Serve warm.Does anyone know a good tasting and healthy bran muffin recipe?
just go buy a box of bran muffins at trader joes!
HEALTHY APPLE BRAN MUFFIN RECIPE





2 cups all-bran cereal


1 1/4 cups skim milk


1 1/4 cups all purpose flour


1/2 cup sugar


1 teaspoon cinnamon


1 tablespoon baking powder


1/2 teaspoon salt


1/4 cup raisins


1/2 cup chunky applesauce


1/2 cup egg substitute








Combine cereal and milk in a large bowl and set aside for 5 minutes to soften. Combine flour, cinnamon, sugar, baking powder, and salt in a medium bowl. Add raisins and set aside. Combine applesauce and egg substitute and stir into the cereal mixture. Stir in dry ingredients just until moistened. Divide into 12 muffin cups, which have been sprayed with nonstick spray or use paper liners. Bake at 400 degrees about 25 minutes, till lightly browned.





Makes 12 Servings


Serving Size: 1 muffin





Nutrients per serving:


Calories: 150


Total fat: less than 1 gram


Saturated fat: less than 1 gram


Cholesterol: 1 mg


Sodium: 373 mg


Carbohydrate: 35 grams


Protein: 5 grams


Dietary fiber: 5 grams

How to be healthy?Recipe for healthy life?

Perhaps you can find some useful information in a web search for ';recipe for a healthy life';.

Does anyone have a good and healthy broccoli recipe?

here are a few recipes i use with broccoli...





STEAMED BROCCOLI


INGREDIENTS.....


2 cups fresh broccoli florets


1/4 cup melted unsalted butter


1 teaspoon poppy seeds


1/8 teaspoon paprika


1/8 teaspoon salt


1/4 teaspoon pepper


1/3 cup grated Parmesan cheese


DIRECTIONS


Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6 minutes; drain. Meanwhile, stir together the melted butter, poppy seeds, paprika, salt, and pepper. Toss the broccoli with the butter sauce. Sprinkle with Parmesan cheese to serve.





GARLIC BROCCOLI


INGREDIENTS...............


4 cloves garlic, peeled


1 1/2 teaspoons salt


1 bunch broccoli, cut into florets


1/3 cup olive oil


1/4 cup red wine vinegar


1 tablespoon Dijon mustard


1/2 cup grated Parmesan cheese, or to taste


DIRECTIONS


Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.





BROCCOLI AND RICE STIR FRY


INGREDIENTS.............


1 1/2 cups uncooked long-grain rice


1 tablespoon vegetable oil


1 (16 ounce) package frozen broccoli florets, thawed


3 green onions, diced


2 eggs, beaten


2 tablespoons soy sauce


1/2 teaspoon salt


1/4 teaspoon ground black pepper


DIRECTIONS


In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.


Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.





SESAME BROCCOLI


INGREDIENTS..........


1 tablespoon light sesame oil


2 cups chopped broccoli


1 tablespoon sesame seeds


1 red or yellow bell pepper, sliced


DIRECTIONS


Heat oil in a large skillet over medium-high heat. Saute broccoli and sesame seeds for 2 minutes. Stir in bell pepper and cook 2 to 3 minutes, until pepper is tender crisp.





i have two versions of a broccoli salad... one is mine and the other is the way my sister makes hers......





BROCCOLI SALAD #1


INGREDIENTS...............


8 slices bacon


2 heads fresh broccoli, chopped


1 1/2 cups sharp Cheddar cheese, shredded


1/2 large red onion, chopped


1/4 cup red wine vinegar


1/8 cup white sugar


2 teaspoons ground black pepper


1 teaspoon salt


2/3 cup light mayonnaise


1 teaspoon fresh lemon juice


DIRECTIONS


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.


In a large bowl, combine broccoli, cheese, bacon and onion.


Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.





BROCCOLI SALAD #2


INGREDIENTS.................


10 slices bacon


1 head fresh broccoli, cut into bite size pieces


1/4 cup red onion, chopped


1/2 cup sliced red grapes


3 tablespoons white wine vinegar


2 tablespoons white sugar


1 cup mayonnaise


1 cup sunflower seeds


DIRECTIONS


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.


In a medium bowl, combine the broccoli, onion and grapes. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.


Before serving, toss salad with crumbled bacon and sunflower seeds.





Good Eating.................... =)











Does anyone have a good and healthy broccoli recipe?
Broccoli/Cauliflower Cheese.


1 large Cauliflower/Broccoli.


Cheese Sauce:


4 tbsp butter 1 minced onion


1/2 cup finely grated Swiss cheese


1 1/4 cups light cream


3 egg yolks, beaten


1. Break cauliflower/Broccoli into flowerets and boil in salted water until tender.


2. To make cheese sauce, melt butter in saucepan and add onion. Saut茅 slowly until onion is tender.


3. Stir in bread crumbs and add cheese, cream, and egg yolks, mixing well.


4. Put cauliflower in generously buttered baking dish and pour cheese sauce over it.


5. Bake for 15 minutes or until cheese turns brown and crusty.


6. Good with green salad and sliced, cold ham.





You could use a low fat cheese.Does anyone have a good and healthy broccoli recipe?
I like to sautee/stir fry broccoli/green beans/asparagus, sesame oil, olive oil, cashews or almonds, about a teaspoon of fresh ginger (minced), and soy sauce.





If not, I just really like it steamed with lemon juice with maybe a tiny bit of Parmesan or garlic.
I steam broccoli. I put about an inch of water in a large pot, set a ceramic bowl on the bottom, put the broccoli in the bowl, bring the water to a boil, and steam it covered for about 10 minutes. It comes out perfect, not to soft or too tough.

I need a good recipe site for easy and healthy meals?

I need one that has breakfast lunch and dinner meals if you know any.I need a good recipe site for easy and healthy meals?
try the special k site and do the shape mate 4 week challenge its free to make don't bother registering or signing in just make it then print it don't save it just print it out.





first they will ask you questions so that it is personalized to you but if you don't want the snacks or want to change the meal to something else just click teh button where you can change it.I need a good recipe site for easy and healthy meals?
allrecipes.com they have everything there,from low-fat to vegetarian meals.


they have breakfast,lunch,dinner.


maincourse till desserts:)
There are some cooking recipes. Maybe you can give it a shot.


http://www.chinese-healthy-recipes.com
I havnt put any breakfast recipes on here yet but theres loads of others to try hope you find some that you like
allrecipies.com is a really good website. They have many categories, and then sub-categories with-in the main ones. They also turn out really good too. I have gotten a really good and easy Belgium Waffle recipe from there that myself, my sister, and my family loved!


Hope that helped
Go to foodnetwork.com
One of my favorite sites. A lot of their recipes come from Cooking Light, Southern Living, Sunset, and other fitness magazines. If you want breakfast recipes, go to the left and click on breakfast.





http://healthy.betterrecipes.com/
A lot of the recipes on here are easy and healthy, some are good for occasional treats :





www.tried-and-tested-recipes.com

In need for a healthy Banana Nut Bread recipe?

I am going to make some banana nut bread soon and I am always keeping an eye out for any healthy substitutes. Any ideas? Links and opinions welcome!In need for a healthy Banana Nut Bread recipe?
In any cake or quick bread recipe, you can replace the oil with plain applesauce in equal amounts by volume (1 cup for 1 cup). Also, ripe bananas are naturally very sweet, so you can cut the sugar by 1/4 without any real difference in taste and texture. Or, just use splenda instead. If you have a recipe you really love, this is a great alternative to trying something new.In need for a healthy Banana Nut Bread recipe?
This is the healthies banana muffin/bread recipe I have. It can be baked as muffins or a loaf, with a loaf needing a considerably longer cooking time. You can add in up to a cup of nuts of your choice.





3 ripe bananas, mashed


1 tsp baking soda


2 eggs


2 tbsp oil


1/2 cup brown sugar


1 1/2 cups flour (preferably whole wheat)


1 1/2 tsp baking soda


1/4 tsp salt


1 tsp vanilla


1/2 tsp cinnamon


Mix mashed bananas and baking soda. Beat eggs until frothy. Cream together oil and brown sugar. Add in eggs and bananas.


Mix dry ingredients together then add to wet ingredients. Stir just to moisten.





Fill 12 muffin cups. Bake at 350 degrees for 20 minutes or until tops pop back up when lightly touched.





Each muffin has approximately 146 calories, 31 fat calories prior to the addition of nuts. You can use one egg instead of two to limit fat and cholesterol. They are a little less fluffy, but still delicious.





Enjoy!
This is a delicious recipe, all I can think of is to replace margarine, with low fat margarine...





2 cups all-purpose flour


1 teaspoon salt


2 teaspoons baking soda


1 cup butter or margarine


2 cups white sugar


2 cups mashed overripe bananas


4 eggs, beaten


1 cup chopped walnuts





Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.


Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.


Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving. serves 24


==============
1st banana bread is healthy by itself.


Get a box of Jiffy baking mix and follow the recipe on the back, just fold in 1/2 cup of nuts {any kind} chocolate or peanut butter chips or even m%26amp;m,s. 1/2 cup per loaf.
Nutty Banana Bread: http://www.ehow.com/how_4547515_nutty-banana-bread.html








this doesn't use any butter, but does use a little canola oil. turned out well when i made it.

Does anyone have a recipe for a lowfat , healthy, artichoke dip ?

Oh So Good HOT AND CREAMY Low Fat CRAB AND ARTICHOKE Diet DIP


1 large sourdough bread rounds


2 (8 ounce) packages fat-free cream cheese


2 tablespoons skim milk


1 tablespoon lemon juice


1 tablespoon white wine


1 tablespoon Worcestershire sauce


1/4 teaspoon cayenne pepper


1/2 teaspoon garlic salt


1 dash Tabasco sauce


2 cups crabmeat


1 cup coarsely chopped artichoke hearts


3 green onions, chopped (tops and bottoms)





1. Preheat oven to 350' degrees F.


2. Coat baking tray with cooking spray.


3. Cut top from bread, set top aside.


4. Carefully cut out inside loaf in one piece leaving a 1'; shell.


5. Cut the removed bread into cubes, put on prepared tray and bake at 350' degrees F for 10 minutes until browned.


6. Cream together the cream cheese, skim milk, lemon juice, wine, Worcestershire sauce, cayenne pepper, garlic salt and tabasco sauce until smooth.


7. Stir in crab, artichokes and onion.


8. Fill bread shell with mixture, replace top, wrap tightly with aluminum foil.


9. Place on ungreased baking sheet, bake at 350' degrees F for 1 hour and 15 minutes or until the dip is hot.


10. Serve with toasted bread cubes and choice of crackers.Does anyone have a recipe for a lowfat , healthy, artichoke dip ?
Fake 'BUTTER' and Lemon Sauce


The best sauce in the world for artichokes is Butter %26amp; Lemon Sauce. I substitute Butter Buds (at any grocery store, in packets of dry powder that you mix with liquid), mix it up, add lemon juice and a drop of hot sauce (just a drop!).


You won't know the difference from the fattening stuff!Does anyone have a recipe for a lowfat , healthy, artichoke dip ?
Here's 3 for you,


http://www.fatfree.com/recipes/dips-spre鈥?/a>


http://www.fatfree.com/recipes/dips-spre鈥?/a>


http://www.fatfree.com/recipes/dips-spre鈥?/a>
go to cookinglight.com search for artichoke dip they have 6 different recipes listed they all sound great!
Being a former chef like the first recipe use light versions of mayonaisse, sour cream or yougart, low fat cream cheese and use aritchokes packed in water as apose to oil packed.





Spicing can be an issue to limit the salt content, use fresh herbs like oregano, garlic and use less cheese and more veggies, like greenonion or white onins and 2 cans of artichoke hearts.
Artichoke dip is one of my favorites! Here is a recipe for a low-fat version of artichoke dip:





INGREDIENTS:


1/2 cup plain low fat yogurt, drained


1/4 cup fat-free mayonnaise


1/2 cup shredded parmesan cheese


1/4 cup finely chopped onion


1 14-ounce can artichoke hearts, drained and chopped


Black pepper to taste





PREPARATION:


Preheat oven to 350 degrees.


Combine yogurt, mayonnaise and cheese in a small bowl. Add onion and artichoke hearts. Transfer to a small casserole dish. Bake for 20 minutes. Serve hot, warm or cold with whole grain pita triangles, cut veggies or baked tortilla chips.





Makes 2 cups.





Per 1/4 cup: Calories 51, Calories from Fat 16, Total Fat 1.7g (Sat 1.1g), Cholesterol 6mg, Sodium 368mg, Carbohydrate 5.2g, Fiber 1.3g, Protein 3.6g

skin creams