The frozen fruit is premixed together, from Trader Joes.Healthy breakfast smoothie recipe? I have frozen mango, raspberries and blueberries?
Put the berries in a smoothy machine with
orange juice (depends how much smoothie you want, depends on how much you put in)
youguart (berry youguart is nice in smoothies)
banana (if you want it creamier)
blend it all together
%26amp; VIOLA!
yummy healthy smoothieHealthy breakfast smoothie recipe? I have frozen mango, raspberries and blueberries?
just put them in the smoothie mashine.
add some nonfat milk and/or some nonfat yogurt and you're good to go!
add yogurt or milk and some oats
Friday, July 30, 2010
Do you have a recipe for a yummy, healthy, homemade muesli?
I am going away on Friday for a week %26amp; am looking to eat healthy foods %26amp; I was wondering what are some good recipes for muesli out there. what types of fruits go well?
Also I would probably like a toasted muesli, how do you do that?
And how long does the different types of muesli last? (kept in an air tight container)
10 points :-)Do you have a recipe for a yummy, healthy, homemade muesli?
MUESLI
Yield: 1 recipe
1 lb Rolled oats
1 lb Barley flakes
4 oz Mixed nuts, chopped
4 oz Mied dried fruit, chopped
Put the oats into a bowl %26amp; stir in the remaining ingredients until
evenly mixed. Store in an airtight container.
Serve with soymilk %26amp; sweeten with maple syrup or brown sugar if
desired. Also serve garnished with sl;ices of fresh fruit in seaso
Muesli
1 cup bran flakes
1 1/2 cups corn flakes
1/2 cup quick-cooking oats
1/2 cup raisins
1/2 cup sliced almonds
1 teaspoon cinnamon
1/3 cup apple juice concentrate, thawed
Mix all ingredients (substitute your favorites). Spread on large baking sheet. Bake at 300 degrees F for 20 minutes or until crisp and lightly browned. Cool.
Store in airtight container.
Do you have a recipe for a yummy, healthy, homemade muesli?
http://www.recipezaar.com/85361
Also I would probably like a toasted muesli, how do you do that?
And how long does the different types of muesli last? (kept in an air tight container)
10 points :-)Do you have a recipe for a yummy, healthy, homemade muesli?
MUESLI
Yield: 1 recipe
1 lb Rolled oats
1 lb Barley flakes
4 oz Mixed nuts, chopped
4 oz Mied dried fruit, chopped
Put the oats into a bowl %26amp; stir in the remaining ingredients until
evenly mixed. Store in an airtight container.
Serve with soymilk %26amp; sweeten with maple syrup or brown sugar if
desired. Also serve garnished with sl;ices of fresh fruit in seaso
Muesli
1 cup bran flakes
1 1/2 cups corn flakes
1/2 cup quick-cooking oats
1/2 cup raisins
1/2 cup sliced almonds
1 teaspoon cinnamon
1/3 cup apple juice concentrate, thawed
Mix all ingredients (substitute your favorites). Spread on large baking sheet. Bake at 300 degrees F for 20 minutes or until crisp and lightly browned. Cool.
Store in airtight container.
Do you have a recipe for a yummy, healthy, homemade muesli?
http://www.recipezaar.com/85361
Can anyone share any heart healthy/low cholesterol/low fat, etc. recipes?
i'm trying to put together some recipes that are healthy for your heart, low fat, cholesterol, that type of thing..recently diagnosed with coronary artery disease and i'm only in my 20's so i'm trying to get focused on diet/lifestyle changes to improve my chances, so any help is greatly appreciated! and my heart thanks you!Can anyone share any heart healthy/low cholesterol/low fat, etc. recipes?
This is a recipe for my favourite salad:
(It contains avocado so if you want low fat you may wish to cut that out):
Romaine lettuce,cherry tomatoes,watercress,rocket,
spinach,avocados
with red wine vinegarette.Can anyone share any heart healthy/low cholesterol/low fat, etc. recipes?
I WOULD RECOMMEND THE DR.PHIL COOKBOOK. YOU CAN ALSO ORDER A MAGAZINE CALLED LIGHT COOKING. GLAD TO SEE YOU ARE TAKING CONTROL. GOOD LUCK
PS. ALSO LOOK UP RECIPES ONT HE INTERNET
AHA Recommendation
* Limit foods high in saturated fat, trans fat and/or cholesterol, such as whole-milk dairy products, fatty meats, tropical oils, partially hydrogenated vegetable oils and egg yolks. Instead choose foods low in saturated fat, trans fat and cholesterol. Here are some helpful tips:
o Eat a variety of fruits and vegetables.
o Eat a variety of grain products, including whole grains.
o Eat fish at least twice a week, particularly fatty fish.
o Include fat-free and low-fat milk products, legumes (beans), skinless poultry and lean meats.
o Choose fats and oils with 2 grams or less saturated fat per tablespoon, such as liquid and tub margarines, canola, corn, safflower, soy bean and olive oils.
* Saturated fat intake should not exceed 7 percent of total calories each day. Trans fat intake should not exceed 1 percent of total calories each day.
* Total fat intake (saturated, trans, monounsaturated, polyunsaturated) should be adjusted to fit total caloric needs. Overweight people should consume no more than 30 percent of total calories from fat.cartridge
This is a recipe for my favourite salad:
(It contains avocado so if you want low fat you may wish to cut that out):
Romaine lettuce,cherry tomatoes,watercress,rocket,
spinach,avocados
with red wine vinegarette.Can anyone share any heart healthy/low cholesterol/low fat, etc. recipes?
I WOULD RECOMMEND THE DR.PHIL COOKBOOK. YOU CAN ALSO ORDER A MAGAZINE CALLED LIGHT COOKING. GLAD TO SEE YOU ARE TAKING CONTROL. GOOD LUCK
PS. ALSO LOOK UP RECIPES ONT HE INTERNET
AHA Recommendation
* Limit foods high in saturated fat, trans fat and/or cholesterol, such as whole-milk dairy products, fatty meats, tropical oils, partially hydrogenated vegetable oils and egg yolks. Instead choose foods low in saturated fat, trans fat and cholesterol. Here are some helpful tips:
o Eat a variety of fruits and vegetables.
o Eat a variety of grain products, including whole grains.
o Eat fish at least twice a week, particularly fatty fish.
o Include fat-free and low-fat milk products, legumes (beans), skinless poultry and lean meats.
o Choose fats and oils with 2 grams or less saturated fat per tablespoon, such as liquid and tub margarines, canola, corn, safflower, soy bean and olive oils.
* Saturated fat intake should not exceed 7 percent of total calories each day. Trans fat intake should not exceed 1 percent of total calories each day.
* Total fat intake (saturated, trans, monounsaturated, polyunsaturated) should be adjusted to fit total caloric needs. Overweight people should consume no more than 30 percent of total calories from fat.
Healthy romantic dinner recipes?
SCALLOPED OYSTERS
1 pt. oysters
4 tbsp. oyster liquid
2 tbsp. milk or cream
1/2 c. stale bread crumbs
1 c. cracker crumbs
1/2 c. melted butter
Salt
Pepper
Mix bread and cracker crumbs, and stir in butter. Put a thin layer in bottom of a buttered shallow baking dish. Cover with oysters, and sprinkle with salt and pepper; add one half each of oyster liquid and cream. Repeat, and over top with remaining crumbs. Bake thirty minutes in hot oven. Never allow more than two layers of oysters for scalloped oysters: if three layers are used, the middle layer will be underdone, while others are properly cooked. A sprinkling of mace or grated nutmeg to each layer is considered by many an improvement. Sherry wine may be used in place of cream
ASPARAGUS ALMONDINE
2 tbsp. butter
1/4 c. sliced almonds
1 (15 oz.) can asparagus spears (may use fresh, if desired)
1/2 c. coarsely shredded carrots, drained
1 tsp. chopped parsley
Melt butter in skillet. Add almonds and garlic. Cook over low heat 5 minutes, stirring occasionally. Push aside in pan. Add asparagus and carrot to other side. Cover, heat through. Remove vegetables to serving dish. Spoon almonds over asparagus. Garnish with parsley. 4 servings.
Preparation time, 3 minutes; cooking time, 7 minutes
CHOCOLATE CREAM CHEESE STRAWBERRIES
Two cartons of large strawberries
Bakers chocolate, semi-sweet (3 or 4 blocks)
1 pkg of non whipped cream cheese
Bring cream cheese to room temperature. Either overnight, or in the microwave.
Heat chocolate until completely melted. If regular baking chocolate, use a double boiler. Otherwise follow package directions.
With an egg beater or whisk, mix the chocolate into the room temperature cream cheese. When fully mixed, not lumpy, wisp it into a cake decorating bag.
Wash strawberries, slice each one in half and lay them out on a sheet of wax paper. Using the decorating bag, pipe small swirls on top of each strawberry.
For the final touch you may sprinkle some powdered sugar on top.
Refrigerate the strawberries prior to serving.
Healthy romantic dinner recipes?
Engagement Chicken
1 whole chicken (approx. 3 lb.)
2 medium lemons
Fresh lemon juice (1/2 cup)
Kosher or sea salt
Ground black pepper
Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.) Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. Test for doneness—a meat thermometer inserted in the thigh should read 180 degrees, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.
-------------------------------
Buttermilk Mashed Potatoes
Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper
In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1½”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.
--Ina Garten
--------------------------
Green Bean Bundles
2 (16 oz) cans whole green beans
8 slices of bacon, cut into halves I use the Center cut bacon
1 tsp. garlic powder, or to taste
1/4 cup melted butter
1/2 cup packed brown sugar
Preheat oven to 325 degrees.
Drain beans and arrange into bundles of 5 beans. Wrap each bundle with 1/2 slice bacon. Arrange seam side down in baking dish with sides not touching.
Sprinkle with garlic powder. Drizzle with mixture of butter and brown sugar.
Bake for 30 minutes or until bacon is cooked through.
Yield: 16 servings
------------------------------
MOLTEN CHOCOLATE LAVA CAKES
½ C. butter, unsalted
4 oz. bittersweet chocolate
2 eggs
2 egg yolks
¼ C. sugar
2 Tbsp. all-purpose flour
Butter and flour custard cups or specialty molds. Preheat oven to 450ºF. Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick... about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. Quickly beat in the flour until just mixed in. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450ºF for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly. Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar, and surround with a raspberry sauce or add a scoop of ice cream or real whipped cream on the side
Healthy romantic dinner recipes?
Prosciutto wrapped scallops:
1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped pitted black olives (about 10 olives)
1/4 cup extra-virgin olive oil
12 medium scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 slices prosciutto
2 cups arugula
1 1/2 tablespoons balsamic vinegar
Preheat the oven to 350 degrees F.
In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.
Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.
In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.
Recipe above courtesy Giada De Laurentiis
Serve this with grilled vegetables and a salad topped with warm grilled shrimp and goat cheese.
Quick Chicken Parmesan
4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten
Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.
Serving Suggestions:
I serve this with Fettuccini Alfredo and garlic bread.
Creamy Fettuccini Alfredo
1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
½ cup margarine (I use I Can’t Believe It’s Not Butter Light)
½ cup milk or half and half (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.
or
Chicken in Champagne Sauce
4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk
Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings
Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.
vegetable casserole
Ingredients
2 cans of mixed vegetables
1 can of ';cream of'; soup (chicken, mushroom, broccoli, your favorite)
1 medium onion
1/3 cup mayonnaise
1 cup shredded cheddar cheese
topping
1 sleeve of ';ritz'; crackers
1 stick of melted butter
Directions
Combine veggies, soup, onion, mayo and cheese and place in a casserole dish
Combine crackers and butter and sprinkle over the top of the casserole
Bake on 350 degrees for about 40 minutes
get a friend and get some yummy foods
lay down on table naked
ask friend to put food on your body
surprise your boyfriend and have him eat off of you
stop by taco bell on the way home
1 pt. oysters
4 tbsp. oyster liquid
2 tbsp. milk or cream
1/2 c. stale bread crumbs
1 c. cracker crumbs
1/2 c. melted butter
Salt
Pepper
Mix bread and cracker crumbs, and stir in butter. Put a thin layer in bottom of a buttered shallow baking dish. Cover with oysters, and sprinkle with salt and pepper; add one half each of oyster liquid and cream. Repeat, and over top with remaining crumbs. Bake thirty minutes in hot oven. Never allow more than two layers of oysters for scalloped oysters: if three layers are used, the middle layer will be underdone, while others are properly cooked. A sprinkling of mace or grated nutmeg to each layer is considered by many an improvement. Sherry wine may be used in place of cream
ASPARAGUS ALMONDINE
2 tbsp. butter
1/4 c. sliced almonds
1 (15 oz.) can asparagus spears (may use fresh, if desired)
1/2 c. coarsely shredded carrots, drained
1 tsp. chopped parsley
Melt butter in skillet. Add almonds and garlic. Cook over low heat 5 minutes, stirring occasionally. Push aside in pan. Add asparagus and carrot to other side. Cover, heat through. Remove vegetables to serving dish. Spoon almonds over asparagus. Garnish with parsley. 4 servings.
Preparation time, 3 minutes; cooking time, 7 minutes
CHOCOLATE CREAM CHEESE STRAWBERRIES
Two cartons of large strawberries
Bakers chocolate, semi-sweet (3 or 4 blocks)
1 pkg of non whipped cream cheese
Bring cream cheese to room temperature. Either overnight, or in the microwave.
Heat chocolate until completely melted. If regular baking chocolate, use a double boiler. Otherwise follow package directions.
With an egg beater or whisk, mix the chocolate into the room temperature cream cheese. When fully mixed, not lumpy, wisp it into a cake decorating bag.
Wash strawberries, slice each one in half and lay them out on a sheet of wax paper. Using the decorating bag, pipe small swirls on top of each strawberry.
For the final touch you may sprinkle some powdered sugar on top.
Refrigerate the strawberries prior to serving.
Healthy romantic dinner recipes?
Engagement Chicken
1 whole chicken (approx. 3 lb.)
2 medium lemons
Fresh lemon juice (1/2 cup)
Kosher or sea salt
Ground black pepper
Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.) Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. Test for doneness—a meat thermometer inserted in the thigh should read 180 degrees, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.
-------------------------------
Buttermilk Mashed Potatoes
Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper
In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1½”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.
--Ina Garten
--------------------------
Green Bean Bundles
2 (16 oz) cans whole green beans
8 slices of bacon, cut into halves I use the Center cut bacon
1 tsp. garlic powder, or to taste
1/4 cup melted butter
1/2 cup packed brown sugar
Preheat oven to 325 degrees.
Drain beans and arrange into bundles of 5 beans. Wrap each bundle with 1/2 slice bacon. Arrange seam side down in baking dish with sides not touching.
Sprinkle with garlic powder. Drizzle with mixture of butter and brown sugar.
Bake for 30 minutes or until bacon is cooked through.
Yield: 16 servings
------------------------------
MOLTEN CHOCOLATE LAVA CAKES
½ C. butter, unsalted
4 oz. bittersweet chocolate
2 eggs
2 egg yolks
¼ C. sugar
2 Tbsp. all-purpose flour
Butter and flour custard cups or specialty molds. Preheat oven to 450ºF. Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick... about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. Quickly beat in the flour until just mixed in. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450ºF for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly. Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar, and surround with a raspberry sauce or add a scoop of ice cream or real whipped cream on the side
Healthy romantic dinner recipes?
Prosciutto wrapped scallops:
1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped pitted black olives (about 10 olives)
1/4 cup extra-virgin olive oil
12 medium scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 slices prosciutto
2 cups arugula
1 1/2 tablespoons balsamic vinegar
Preheat the oven to 350 degrees F.
In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.
Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.
In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.
Recipe above courtesy Giada De Laurentiis
Serve this with grilled vegetables and a salad topped with warm grilled shrimp and goat cheese.
Quick Chicken Parmesan
4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten
Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.
Serving Suggestions:
I serve this with Fettuccini Alfredo and garlic bread.
Creamy Fettuccini Alfredo
1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
½ cup margarine (I use I Can’t Believe It’s Not Butter Light)
½ cup milk or half and half (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.
or
Chicken in Champagne Sauce
4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk
Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings
Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.
vegetable casserole
Ingredients
2 cans of mixed vegetables
1 can of ';cream of'; soup (chicken, mushroom, broccoli, your favorite)
1 medium onion
1/3 cup mayonnaise
1 cup shredded cheddar cheese
topping
1 sleeve of ';ritz'; crackers
1 stick of melted butter
Directions
Combine veggies, soup, onion, mayo and cheese and place in a casserole dish
Combine crackers and butter and sprinkle over the top of the casserole
Bake on 350 degrees for about 40 minutes
get a friend and get some yummy foods
lay down on table naked
ask friend to put food on your body
surprise your boyfriend and have him eat off of you
stop by taco bell on the way home
Got any healthier chicken fillet recipes?
I like chicken, but all the recipes I know are basically about taking chicken fillet and just throwing some cream on it and calling it a day (and a wonderfully tasty day aswell).
But I need some lower fat recipes. Just that I'd like to keep the ingredients natural, so not the bio-engineered 0.5 fat % skim milk of prostate cancer.Got any healthier chicken fillet recipes?
SAUCY CHICKEN FILLETS
4-6 chicken fillets, skinned
3/4 c. boiling water
2 chicken bouillon cubes
Garlic powder to taste
1 tsp. Worcestershire sauce
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. dry mustard, dissolved in 1 tsp. water
Place chicken in a shallow baking dish and sprinkle with garlic powder. Dissolve bouillon cubes in boiling water, then add remaining ingredients. Pour over chicken fillets and bake for 1 hour at 350 degrees uncovered. Baste well. OPTIONAL: Sliced mushrooms may be added last 1/2 hour of cooking time.
But I need some lower fat recipes. Just that I'd like to keep the ingredients natural, so not the bio-engineered 0.5 fat % skim milk of prostate cancer.Got any healthier chicken fillet recipes?
SAUCY CHICKEN FILLETS
4-6 chicken fillets, skinned
3/4 c. boiling water
2 chicken bouillon cubes
Garlic powder to taste
1 tsp. Worcestershire sauce
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. dry mustard, dissolved in 1 tsp. water
Place chicken in a shallow baking dish and sprinkle with garlic powder. Dissolve bouillon cubes in boiling water, then add remaining ingredients. Pour over chicken fillets and bake for 1 hour at 350 degrees uncovered. Baste well. OPTIONAL: Sliced mushrooms may be added last 1/2 hour of cooking time.
Healthy portobello mushroom recipes?
I love them in a pita pocket with all the trimmings of a hamburger. Lettuce, tomato, onion, and sometimes grilled pineapple and a little teriyaki sauce.Healthy portobello mushroom recipes?
Portobello Mushroom Burgers
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
``````````````````````````````````````鈥?br>
Portobello Mushroom Pasta
1 (16 ounce) package farfalle pasta
2 tablespoons olive oil
3 cloves garlic, minced
1/2 pound chopped portabello mushrooms
1 red bell pepper, diced
1 zucchini, cut into 1/2-inch slices
1/4 cup red wine vinegar
2 tablespoons grated Parmesan cheese
In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
Meanwhile, in a large non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar.
Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.Healthy portobello mushroom recipes?
Portabella Mushroom Dressing --
INGREDIENTS
4 stalks celery
1 onion, chopped
2 large portobello mushrooms, sliced
3 fresh shiitake mushrooms, stemmed and sliced
8 crimini mushrooms, sliced
2 cloves garlic, minced
1 (12 ounce) package dry bread stuffing mix with seasoning packet reserved
3 (14.5 ounce) cans chicken broth
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes. Stir in one can of chicken broth and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat.
In a 2 quart saucepan, heat remaining chicken broth until hot. Pour broth over mixture. Stir well.
Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Grilled Veggie-Portobello Mushroom Burgers --
INGREDIENTS
6 large portobello mushroom, stems removed
1 eggplant, sliced into 1/2 inch rounds
1 winter squash - sliced lengthwise into 1/4 inch slices
1 zucchini, cut into 1/4-inch slices
1 (16 fl oz) bottle balsamic vinaigrette
1 (4 ounce) package crumbled blue cheese
6 hamburger buns, split and lightly toasted
DIRECTIONS
Place the mushrooms, eggplant, winter squash, and zucchini into a shallow bowl or baking dish. Drizzle with the balsamic vinaigrette, turning to coat evenly. Cover, and refrigerate at least 2 hours, or up to 24 hours, stirring occasionally.
Preheat grill to medium-high heat.
Drain vegetables and discard marinade. Place vegetables on preheated grill, and cook until lightly browned, turning once, or about 3 minutes on each side. (Note that cooking times vary between grills.) Sprinkle the mushrooms with blue cheese, and let the cheese melt slightly.
Open the 6 hamburger buns and divide the eggplant, squash, and zucchini among bottom halves. Place the portobello mushrooms on top of the vegetables, cheese side up. Top with the remaining 6 hamburger bun halves. If necessary, use toothpicks to hold the buns in place. Serve immediately.
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Roasted Portobello, Red Pepper, and Arugula Salad for One --
INGREDIENTS
1 portobello mushroom, stem removed
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 clove garlic, thinly sliced
1/4 shallot, thinly sliced
salt and pepper to taste
1/2 roasted red pepper, cut into strips
3 cups arugula leaves
1 ounce grated Romano cheese
1 tablespoon Greek salad dressing
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.
Brush the mushroom on both sides with olive oil and place gill-side up onto the baking sheet. Drizzle with any remaining olive oil, and the red wine vinegar. Sprinkle with sliced garlic and shallot; season to taste with salt and pepper. Top with the piece of roasted red pepper, and wrap the foil tightly around the mushroom.
Bake in preheated oven until the mushroom is tender, about 30 minutes.
Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!
Grilled Portabella Mushrooms with sliced tomatoes, grilled eggplant slices, grilled zucchini, and fresh basil and balsamic vinegar reduced to a syrup.
Portabella Mushroom FAJITAS with sauteed peppers and onions, cilantro, lime, lots of salsa and whole wheat flour tortillas or fat free tortillas, add a little lite sour cream and its great! Use only a touch of oil to keep the fat down.
Marinate them in BALSAMIC VINEGAR and salt/pepper. Grill or bake in the oven until tender. Top with slices of tomatoes, fresh mozzarella cheese and put under broiler for 2-4 mins for melting. Top with FRESH BASIL.
Whole wheat rolls with portabella mushroom cap (grilled or baked), soy cheese, lettuce and tomatoes, and maybe some Turkey Bacon or Soy Bacon
Portabella Mushrooms Marsala with tofu cubes or chicken breast. Sautee mushrooms with garlic and onions, add in 1 cup marsala wine, reduce for 5 mins and then add in FAT FREE half and half, about 1/4 cup. Stir and eat with veggies or whole wheat pasta
Portabella Mushroom Caps stuffed with a mixture of:
Lump crab meat, goat cheese, garlic, lemon juice, chopped parsley, salt/pepper, and chopped Sundried Tomatoes
1. Clean the mushroom by removing the gills %26amp; stem.
2. Place on a cookie sheet %26amp; drizzle with olive oil
3. Roast in a 375 degree oven for about 12 minutes until tender
4. Remove from oven %26amp; top with a slice of roasted red pepper %26amp; a slice of fresh mozzarella
5. Return to oven for a few minutes until cheese is melted.
Portobello Mushroom Burgers
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
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Portobello Mushroom Pasta
1 (16 ounce) package farfalle pasta
2 tablespoons olive oil
3 cloves garlic, minced
1/2 pound chopped portabello mushrooms
1 red bell pepper, diced
1 zucchini, cut into 1/2-inch slices
1/4 cup red wine vinegar
2 tablespoons grated Parmesan cheese
In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
Meanwhile, in a large non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar.
Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.Healthy portobello mushroom recipes?
Portabella Mushroom Dressing --
INGREDIENTS
4 stalks celery
1 onion, chopped
2 large portobello mushrooms, sliced
3 fresh shiitake mushrooms, stemmed and sliced
8 crimini mushrooms, sliced
2 cloves garlic, minced
1 (12 ounce) package dry bread stuffing mix with seasoning packet reserved
3 (14.5 ounce) cans chicken broth
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes. Stir in one can of chicken broth and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat.
In a 2 quart saucepan, heat remaining chicken broth until hot. Pour broth over mixture. Stir well.
Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.
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Grilled Veggie-Portobello Mushroom Burgers --
INGREDIENTS
6 large portobello mushroom, stems removed
1 eggplant, sliced into 1/2 inch rounds
1 winter squash - sliced lengthwise into 1/4 inch slices
1 zucchini, cut into 1/4-inch slices
1 (16 fl oz) bottle balsamic vinaigrette
1 (4 ounce) package crumbled blue cheese
6 hamburger buns, split and lightly toasted
DIRECTIONS
Place the mushrooms, eggplant, winter squash, and zucchini into a shallow bowl or baking dish. Drizzle with the balsamic vinaigrette, turning to coat evenly. Cover, and refrigerate at least 2 hours, or up to 24 hours, stirring occasionally.
Preheat grill to medium-high heat.
Drain vegetables and discard marinade. Place vegetables on preheated grill, and cook until lightly browned, turning once, or about 3 minutes on each side. (Note that cooking times vary between grills.) Sprinkle the mushrooms with blue cheese, and let the cheese melt slightly.
Open the 6 hamburger buns and divide the eggplant, squash, and zucchini among bottom halves. Place the portobello mushrooms on top of the vegetables, cheese side up. Top with the remaining 6 hamburger bun halves. If necessary, use toothpicks to hold the buns in place. Serve immediately.
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Roasted Portobello, Red Pepper, and Arugula Salad for One --
INGREDIENTS
1 portobello mushroom, stem removed
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 clove garlic, thinly sliced
1/4 shallot, thinly sliced
salt and pepper to taste
1/2 roasted red pepper, cut into strips
3 cups arugula leaves
1 ounce grated Romano cheese
1 tablespoon Greek salad dressing
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.
Brush the mushroom on both sides with olive oil and place gill-side up onto the baking sheet. Drizzle with any remaining olive oil, and the red wine vinegar. Sprinkle with sliced garlic and shallot; season to taste with salt and pepper. Top with the piece of roasted red pepper, and wrap the foil tightly around the mushroom.
Bake in preheated oven until the mushroom is tender, about 30 minutes.
Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!
Grilled Portabella Mushrooms with sliced tomatoes, grilled eggplant slices, grilled zucchini, and fresh basil and balsamic vinegar reduced to a syrup.
Portabella Mushroom FAJITAS with sauteed peppers and onions, cilantro, lime, lots of salsa and whole wheat flour tortillas or fat free tortillas, add a little lite sour cream and its great! Use only a touch of oil to keep the fat down.
Marinate them in BALSAMIC VINEGAR and salt/pepper. Grill or bake in the oven until tender. Top with slices of tomatoes, fresh mozzarella cheese and put under broiler for 2-4 mins for melting. Top with FRESH BASIL.
Whole wheat rolls with portabella mushroom cap (grilled or baked), soy cheese, lettuce and tomatoes, and maybe some Turkey Bacon or Soy Bacon
Portabella Mushrooms Marsala with tofu cubes or chicken breast. Sautee mushrooms with garlic and onions, add in 1 cup marsala wine, reduce for 5 mins and then add in FAT FREE half and half, about 1/4 cup. Stir and eat with veggies or whole wheat pasta
Portabella Mushroom Caps stuffed with a mixture of:
Lump crab meat, goat cheese, garlic, lemon juice, chopped parsley, salt/pepper, and chopped Sundried Tomatoes
1. Clean the mushroom by removing the gills %26amp; stem.
2. Place on a cookie sheet %26amp; drizzle with olive oil
3. Roast in a 375 degree oven for about 12 minutes until tender
4. Remove from oven %26amp; top with a slice of roasted red pepper %26amp; a slice of fresh mozzarella
5. Return to oven for a few minutes until cheese is melted.
Whats a good healthy recipe for chicken breast?
tryin 2 get a 6 pack so i wanna eat alotta protein and chicken breast is boring by itself what a good marinad or recipeWhats a good healthy recipe for chicken breast?
Chicken Gorgonzola
You will need:
Penne noodles,
Gorgonzola Cheese (about 1 cup)
Parmezan cheese (about 1/2 cup, maybe less)
1/2 cup Milk (maybe more, if you want the sauce thinner),
table spoon Butter
table spoon flour
salt and pepper
Mushrooms (optional)
and of course, chicken
Directions:
Cook noodles according to package directions.
Grill chicken, and cut into small slices.
For the sauce, Heat butter in a pot, and add flour. add milk and simmer. After a few minutes, add the gorgonzola, the parmesan cheese, and mushrooms. Add salt and pepper to taste. If you like garlic, use that too.(garlic powder). Mix with sliced chicken and penne noodles.Whats a good healthy recipe for chicken breast?
Chicken Breasts with Balsamic Vinegar and Garlic
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
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Chicken:-Teriyaki
6 breast halves
1/3 c. Italian salad dressing (lite)
1/3 c. lite teriyaki or soy sauce
1/3 c. white wine
1 tsp. basil
Skin chicken and bones, cut into bite sized pieces and place in a casserole dish.
Mix remaining ingredients together. Pour over chicken and marinate in refrigerator for 1-2 hours.
Turn once.
Bake at 350 degrees for 1 hour or until tender.
Stir occasionally.
Anna Williams
Chicken Cutlets With Tomato Saut茅
Ingredients
鈥?1 1/2 pounds small chicken cutlets (8 to 12)
鈥?kosher salt and pepper
鈥?2 tablespoons olive oil
鈥?1 1/2 pints grape or cherry tomatoes
鈥?3/4 cup dry white wine (such as Sauvignon Blanc)
鈥?4 scallions, sliced
鈥?2 tablespoons fresh tarragon leaves, chopped
Directions
鈥?1 Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.
鈥?2 Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.
鈥?3 Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions and tarragon and serve with the chicken.
Quick Tip
Frozen chicken can be roasted without defrosting. Add 50 percent more cooking time.
http://www.realsimple.com/food-recipes/b鈥?/a>
Well it depends on what you are watching healthy wise. A good BASIC chicken breast recipe would be to do the following:
1. rinse and pat the breast dry with paper towels.
2. coat with olive oil or some other plant-based oil (such as walnut or grapeseed oil)
3. sprinkle with a seasoning of your choice (I'm influenced by Cajun cooking so I like red, white, and black peppers with paprika and thyme).
4. let chicken sit out on the counter (about 15 minutes). You want to make sure the chicken is not cold when you start cooking it because the seasoning won't set in the meat.
5. cook it (however way you like sauteed, in the oven, on the george foreman grill, whateva ya like!!)
The next step would be to look online and find a sauce you like, for instance if you like teriyaki sauce do a google search on it and put it on the meat before you cook it. Or maybe you just want to eat them with tortillas, then just wrap them up in the tortilla and your done. :)
I hope that gets you started, I think it's more helpful to help you find THOUSANDS of recipes instead of just giving you one. Take care and happy cooking
Try these:
http://allrecipes.com/Recipe/Spinach-Stu鈥?/a>
http://allrecipes.com/Recipe/Savory-Chic鈥?/a>
http://allrecipes.com/Recipe/Chicken-Bre鈥?/a>
Marinate the chicken in an oil based salad dressing, I like to use Zesty or Golden Italian, then bake the chicken, serve with pasta, rice or potatoes and side veggie.
Put them in a baking pan. Open a large can of peach slices and pour them over the chicken breasts. Bake at 350.
grillied chicken
Adobo Grilled Chicken Salad in a Tortilla Bowl
4 (10-inch) whole-wheat or multi-grain tortillas
2 tablespoons olive oil, plus more for drizzling
1/2 medium yellow onion, chopped
4 garlic cloves, minced
Coarse salt and freshly ground black pepper
3 medium tomatoes, chopped
2 chipotle chiles in adobo, chopped (remove the seeds to make it less spicy), plus 2 tablespoons the adobo sauce
1/2 cup water
1 (15-ounce) can pinto beans, drained and rinsed
5 cups baby spinach leaves or mixed mesclun greens
4 ounces feta cheese, crumbled (1/2 cup)
4 Adobo Grilled Chicken Breasts, sliced, recipe follows
1/4 cup chopped fresh cilantro leaves
Lime wedges, for serving
Directions
Preheat the oven to 400 degrees F.
Place a small dish of water next to your work surface. To make the tortilla bowls, place 4 empty (15-ounce) cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tablespoon of the olive oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook until it's fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally. Mix in the beans and cook until heated through, season with salt and pepper. Remove from the heat.
Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture between the tortilla bowls and top with a sprinkle of feta. Fan the sliced chicken on top and garnish with chopped cilantro. Drizzle with a little olive oil and serve with lime wedges.
Delicioso Adobo Grilled Chicken
Adobo:
1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt
6 boneless skinless chicken breasts
Nonstick cooking spray or oil
Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
Yield: about 1/2 cup adobo, 6 servings
Chicken Gorgonzola
You will need:
Penne noodles,
Gorgonzola Cheese (about 1 cup)
Parmezan cheese (about 1/2 cup, maybe less)
1/2 cup Milk (maybe more, if you want the sauce thinner),
table spoon Butter
table spoon flour
salt and pepper
Mushrooms (optional)
and of course, chicken
Directions:
Cook noodles according to package directions.
Grill chicken, and cut into small slices.
For the sauce, Heat butter in a pot, and add flour. add milk and simmer. After a few minutes, add the gorgonzola, the parmesan cheese, and mushrooms. Add salt and pepper to taste. If you like garlic, use that too.(garlic powder). Mix with sliced chicken and penne noodles.Whats a good healthy recipe for chicken breast?
Chicken Breasts with Balsamic Vinegar and Garlic
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
````````````````````````````````
Chicken:-Teriyaki
6 breast halves
1/3 c. Italian salad dressing (lite)
1/3 c. lite teriyaki or soy sauce
1/3 c. white wine
1 tsp. basil
Skin chicken and bones, cut into bite sized pieces and place in a casserole dish.
Mix remaining ingredients together. Pour over chicken and marinate in refrigerator for 1-2 hours.
Turn once.
Bake at 350 degrees for 1 hour or until tender.
Stir occasionally.
Anna Williams
Chicken Cutlets With Tomato Saut茅
Ingredients
鈥?1 1/2 pounds small chicken cutlets (8 to 12)
鈥?kosher salt and pepper
鈥?2 tablespoons olive oil
鈥?1 1/2 pints grape or cherry tomatoes
鈥?3/4 cup dry white wine (such as Sauvignon Blanc)
鈥?4 scallions, sliced
鈥?2 tablespoons fresh tarragon leaves, chopped
Directions
鈥?1 Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.
鈥?2 Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.
鈥?3 Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions and tarragon and serve with the chicken.
Quick Tip
Frozen chicken can be roasted without defrosting. Add 50 percent more cooking time.
http://www.realsimple.com/food-recipes/b鈥?/a>
Well it depends on what you are watching healthy wise. A good BASIC chicken breast recipe would be to do the following:
1. rinse and pat the breast dry with paper towels.
2. coat with olive oil or some other plant-based oil (such as walnut or grapeseed oil)
3. sprinkle with a seasoning of your choice (I'm influenced by Cajun cooking so I like red, white, and black peppers with paprika and thyme).
4. let chicken sit out on the counter (about 15 minutes). You want to make sure the chicken is not cold when you start cooking it because the seasoning won't set in the meat.
5. cook it (however way you like sauteed, in the oven, on the george foreman grill, whateva ya like!!)
The next step would be to look online and find a sauce you like, for instance if you like teriyaki sauce do a google search on it and put it on the meat before you cook it. Or maybe you just want to eat them with tortillas, then just wrap them up in the tortilla and your done. :)
I hope that gets you started, I think it's more helpful to help you find THOUSANDS of recipes instead of just giving you one. Take care and happy cooking
Try these:
http://allrecipes.com/Recipe/Spinach-Stu鈥?/a>
http://allrecipes.com/Recipe/Savory-Chic鈥?/a>
http://allrecipes.com/Recipe/Chicken-Bre鈥?/a>
Marinate the chicken in an oil based salad dressing, I like to use Zesty or Golden Italian, then bake the chicken, serve with pasta, rice or potatoes and side veggie.
Put them in a baking pan. Open a large can of peach slices and pour them over the chicken breasts. Bake at 350.
grillied chicken
Adobo Grilled Chicken Salad in a Tortilla Bowl
4 (10-inch) whole-wheat or multi-grain tortillas
2 tablespoons olive oil, plus more for drizzling
1/2 medium yellow onion, chopped
4 garlic cloves, minced
Coarse salt and freshly ground black pepper
3 medium tomatoes, chopped
2 chipotle chiles in adobo, chopped (remove the seeds to make it less spicy), plus 2 tablespoons the adobo sauce
1/2 cup water
1 (15-ounce) can pinto beans, drained and rinsed
5 cups baby spinach leaves or mixed mesclun greens
4 ounces feta cheese, crumbled (1/2 cup)
4 Adobo Grilled Chicken Breasts, sliced, recipe follows
1/4 cup chopped fresh cilantro leaves
Lime wedges, for serving
Directions
Preheat the oven to 400 degrees F.
Place a small dish of water next to your work surface. To make the tortilla bowls, place 4 empty (15-ounce) cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tablespoon of the olive oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook until it's fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally. Mix in the beans and cook until heated through, season with salt and pepper. Remove from the heat.
Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture between the tortilla bowls and top with a sprinkle of feta. Fan the sliced chicken on top and garnish with chopped cilantro. Drizzle with a little olive oil and serve with lime wedges.
Delicioso Adobo Grilled Chicken
Adobo:
1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt
6 boneless skinless chicken breasts
Nonstick cooking spray or oil
Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
Yield: about 1/2 cup adobo, 6 servings
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