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J
jenscats5
Guest
Jen's Dry Rub Seasoning
Blend Equal Parts of:
Paprika
Garlic Powder
Cajun Seasoning
Italian Seasoning (little extra dried basil & oregano is good)
Black Pepper & White Pepper
Emeril's Seasoning Blend
Rinse meat with water & rub spice mix onto meat & cook as desired....
Blend Equal Parts of:
Paprika
Garlic Powder
Cajun Seasoning
Italian Seasoning (little extra dried basil & oregano is good)
Black Pepper & White Pepper
Emeril's Seasoning Blend
Rinse meat with water & rub spice mix onto meat & cook as desired....
momsgettinfit
New member
Braised Balsamic Chicken
Braised Balsamic Chicken
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless chicken breast halves
salt and freshly ground black pepper to
taste
1 clove minced garlic
2 tablespoons olive oil
1 thinly sliced onion
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 1/2 teaspoons or 1/2 teaspoon dried
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Season chicken breasts with ground black pepper and salt.
Heat olive oil in a medium skillet, add garlic and sauté for 2 minutes.
Add and brown the onion and chicken breasts.
Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.
Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Source:
"Atkins Cookbook"
S(Formatted for MC6):
"06-21-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 400 Calories; 29g Fat (59.3% calories from fat); 5g Protein; 39g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat.
Braised Balsamic Chicken
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless chicken breast halves
salt and freshly ground black pepper to
taste
1 clove minced garlic
2 tablespoons olive oil
1 thinly sliced onion
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 1/2 teaspoons or 1/2 teaspoon dried
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Season chicken breasts with ground black pepper and salt.
Heat olive oil in a medium skillet, add garlic and sauté for 2 minutes.
Add and brown the onion and chicken breasts.
Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.
Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Source:
"Atkins Cookbook"
S(Formatted for MC6):
"06-21-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 400 Calories; 29g Fat (59.3% calories from fat); 5g Protein; 39g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat.
momsgettinfit
New member
Curried Chicken With Dried Cranberries
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons canola oil
4 boneless skinless chicken breasts
2 chopped onions
2 cloves minced garlic
2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes or to taste
1 (14 1/2 oz) can no-salt-added diced tomatoes
2 Granny Smith apples - cored and diced
1/2 cup low-sodium chicken broth
1/4 cup dried cranberries
In a large nonstick skillet, heat the oil. Add the chicken and cook until lightly browned, 2 to 3 minutes on each side. Transfer to a plate.
Add the onions and cook, stirring as needed, until softened, about 5 minutes. Add the garlic, cumin, turmeric, coriander, ginger and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
Add the tomatoes, apples, broth and cranberries; bring to a boil, scraping up the browned bits from the bottom of the skillet. Return the chicken to the skillet; reduce the heat and simmer, covered, until the chicken is cooked through, about 10 minutes.
Serve the rice, topped with the chicken breasts and sauce.
Source:
""Simply the Best: 250 Prizewinning Family Recipes" by Weight
Watchers"
S(Formatted for MC8):
"01-11-2005 by Joe Comiskey - Mad's Recipe Emporium"
Copyright:
"© Wiley, 1997"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 54 Calories; 3g Fat (43.9% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons canola oil
4 boneless skinless chicken breasts
2 chopped onions
2 cloves minced garlic
2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes or to taste
1 (14 1/2 oz) can no-salt-added diced tomatoes
2 Granny Smith apples - cored and diced
1/2 cup low-sodium chicken broth
1/4 cup dried cranberries
In a large nonstick skillet, heat the oil. Add the chicken and cook until lightly browned, 2 to 3 minutes on each side. Transfer to a plate.
Add the onions and cook, stirring as needed, until softened, about 5 minutes. Add the garlic, cumin, turmeric, coriander, ginger and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
Add the tomatoes, apples, broth and cranberries; bring to a boil, scraping up the browned bits from the bottom of the skillet. Return the chicken to the skillet; reduce the heat and simmer, covered, until the chicken is cooked through, about 10 minutes.
Serve the rice, topped with the chicken breasts and sauce.
Source:
""Simply the Best: 250 Prizewinning Family Recipes" by Weight
Watchers"
S(Formatted for MC8):
"01-11-2005 by Joe Comiskey - Mad's Recipe Emporium"
Copyright:
"© Wiley, 1997"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 54 Calories; 3g Fat (43.9% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
momsgettinfit
New member
One Pan Chicken Chili
cooking thin on food network
makes 4 servings
2 teaspoons olive oil
3/4 pounds boneless, skinless chicken cut into cubes
1 small sweet onion, thinly sliced
1/2 pound small red potatoes cut into quarters, about 8 potatoes
Coarse salt
Cracked pepper
1 cup shredded carrots
1 garlic clove, minced
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (15 ounce) can whole plum tomatoes
3/4 cups long grain rice
1 1/2 cups low sodium, fat free chicken broth
1 cup frozen peas
Heat the oil in a non-stick paella pan, wok pan or 12-inch skillet. Add the chicken, and cook until golden brown on all sides, about 3 to 5 minutes. Remove from pan and set aside. Add the onions and potatoes and cook, stirring often, until onions have softened and are lightly golden, about 10 to 12 minutes. Season with salt and pepper.
Add carrots, garlic, paprika, cumin, oregano, tomatoes, rice, broth and the cooked chicken. If it appears too dry, add more liquid. Bring to a boil and immediately reduce to a simmer. Cook, covered, for 20 minutes. Remove cover, add the peas to the top without stirring in. Cover and cook 5 minutes more or until rice is cooked through and soft.
[Morph] This is super easy to turn into a seafood mock paella by adding shrimp, clams, scallops or pieces of fish during the last 5 to 8 minutes of cooking. Or reheat leftover One Pan chicken chili on the stove with some water or chicken stock to moisten. Place shellfish on top and cook for about 5 minutes, or until the shellfish opens. Discard any that don't open.
[Morph] Thin the batch out with chicken broth or canned tomatoes and water to soup consistency and you've got a super hearty stew/soup meal.
Nutritional Analysis per serving: Calories 370.1
Protein 28.4 g Carbohydrates 47.8 g
Total Fat 6.8 g Saturated Fat 1.6 g
Fiber 7.5 g
cooking thin on food network
makes 4 servings
2 teaspoons olive oil
3/4 pounds boneless, skinless chicken cut into cubes
1 small sweet onion, thinly sliced
1/2 pound small red potatoes cut into quarters, about 8 potatoes
Coarse salt
Cracked pepper
1 cup shredded carrots
1 garlic clove, minced
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (15 ounce) can whole plum tomatoes
3/4 cups long grain rice
1 1/2 cups low sodium, fat free chicken broth
1 cup frozen peas
Heat the oil in a non-stick paella pan, wok pan or 12-inch skillet. Add the chicken, and cook until golden brown on all sides, about 3 to 5 minutes. Remove from pan and set aside. Add the onions and potatoes and cook, stirring often, until onions have softened and are lightly golden, about 10 to 12 minutes. Season with salt and pepper.
Add carrots, garlic, paprika, cumin, oregano, tomatoes, rice, broth and the cooked chicken. If it appears too dry, add more liquid. Bring to a boil and immediately reduce to a simmer. Cook, covered, for 20 minutes. Remove cover, add the peas to the top without stirring in. Cover and cook 5 minutes more or until rice is cooked through and soft.
[Morph] This is super easy to turn into a seafood mock paella by adding shrimp, clams, scallops or pieces of fish during the last 5 to 8 minutes of cooking. Or reheat leftover One Pan chicken chili on the stove with some water or chicken stock to moisten. Place shellfish on top and cook for about 5 minutes, or until the shellfish opens. Discard any that don't open.
[Morph] Thin the batch out with chicken broth or canned tomatoes and water to soup consistency and you've got a super hearty stew/soup meal.
Nutritional Analysis per serving: Calories 370.1
Protein 28.4 g Carbohydrates 47.8 g
Total Fat 6.8 g Saturated Fat 1.6 g
Fiber 7.5 g
momsgettinfit
New member
* Exported from MasterCook *
Summer Salad
Recipe By :Submitted by Sarah
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 diced yellow squash
1 diced zucchini
3 sliced green onions
1 cubed carrot
1/2 diced green bell pepper
1 dicedchopped tomato
1/2 cup fat free ranch dressing
salt to taste
ground black pepper to taste
Toss vegetables with dressing, and chill for at least 1 hour.
Season with salt and black pepper, and serve.
Description:
"Made with summer squash, this is a great twist on salad."
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Per Serving (excluding unknown items): 15 Calories; trace Fat (4.3% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Vegetable.
Summer Salad
Recipe By :Submitted by Sarah
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 diced yellow squash
1 diced zucchini
3 sliced green onions
1 cubed carrot
1/2 diced green bell pepper
1 dicedchopped tomato
1/2 cup fat free ranch dressing
salt to taste
ground black pepper to taste
Toss vegetables with dressing, and chill for at least 1 hour.
Season with salt and black pepper, and serve.
Description:
"Made with summer squash, this is a great twist on salad."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 15 Calories; trace Fat (4.3% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Vegetable.
skittles
Banned
Made this last night........YUMMY banana cream pie!
1 serving PVL banana gourmet pudding (made with skim milk)
- let this chill in the fridge for a bit
sprinkle graham crumbs in the bottom of a dish (just a light sprinkle - you don't need a lot)
spoon pudding on crumbs & top it of with light whip cream.
Per serving:
Cals: 151
Fat: 3
Sat: 1
Carbs: 8
Fiber: 3
Protein: 21
1 serving PVL banana gourmet pudding (made with skim milk)
- let this chill in the fridge for a bit
sprinkle graham crumbs in the bottom of a dish (just a light sprinkle - you don't need a lot)
spoon pudding on crumbs & top it of with light whip cream.
Per serving:
Cals: 151
Fat: 3
Sat: 1
Carbs: 8
Fiber: 3
Protein: 21
J
jenscats5
Guest
skittles said:
Does that come in a box like Jello pudding mix?? I've never seen it..... Do they make other flavors??
Hmmm -- so much one could do with that. Fresh fruit on top, high fiber cereal sprinkled over top, etc etc....
skittles
Banned
jenscats5 said:Does that come in a box like Jello pudding mix?? I've never seen it..... Do they make other flavors??
Hmmm -- so much one could do with that. Fresh fruit on top, high fiber cereal sprinkled over top, etc etc....
A box has two packs (2 servings per pack)
http://www.pvldirect.com/products_pudding.html
They have chocolate, butterscotch & banana (I only tried the banana)
Good ideas Jen!! chocolate, berries & fibre one would be sinful!
momsgettinfit
New member
I got this from a mastercook recipe exchange list I'm on. Looks pretty good.
* Exported from MasterCook *
Chicken Salad with Thai-Flavored Dressing
Recipe By :Tuckerath
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Cooked Chicken -- Store Rotisery chicken
2 Medium Celery Rib -- cut into small dice
2 medium green onions -- sliced thin
1/4 c. Peanuts -- chopped
2 T. lime juice
2 T. Fish Sauce
1 tsp. Grated Ginger Root
2 Packets Splenda Cup for Cup
1/2 tsp Red Pepper Flakes
2 Tbs Minced Fresh Cilantro and Mint Leaves
2 Tablespoons Fresh Mint Leaf -- minced
1 Head Boston Lettuce
1 Medium Cucumber -- sliced
1/2 Cup Grated Carrot
Chopped Peanuts
Skin and bone chicken, shred meat into bite-sized pieces.
In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 T. water.
Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.
Source:
"South Beach Diet Forums"
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Per Serving (excluding unknown items): 541 Calories; 17g Fat (28.6% calories from fat); 75g Protein; 22g Carbohydrate; 3g Dietary Fiber; 195mg Cholesterol; 206mg Sodium. Exchanges: 0 Grain(Starch); 10 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Chicken Salad with Thai-Flavored Dressing
Recipe By :Tuckerath
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Cooked Chicken -- Store Rotisery chicken
2 Medium Celery Rib -- cut into small dice
2 medium green onions -- sliced thin
1/4 c. Peanuts -- chopped
2 T. lime juice
2 T. Fish Sauce
1 tsp. Grated Ginger Root
2 Packets Splenda Cup for Cup
1/2 tsp Red Pepper Flakes
2 Tbs Minced Fresh Cilantro and Mint Leaves
2 Tablespoons Fresh Mint Leaf -- minced
1 Head Boston Lettuce
1 Medium Cucumber -- sliced
1/2 Cup Grated Carrot
Chopped Peanuts
Skin and bone chicken, shred meat into bite-sized pieces.
In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 T. water.
Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.
Source:
"South Beach Diet Forums"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 541 Calories; 17g Fat (28.6% calories from fat); 75g Protein; 22g Carbohydrate; 3g Dietary Fiber; 195mg Cholesterol; 206mg Sodium. Exchanges: 0 Grain(Starch); 10 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.
