Help? I need low calorie, delicious chicken or beef recipes!?

Question

I have hit the mid-30's metabolism dredges and the weight is coming on. I will not sacrifice taste. Anyone have some good ideas for an anti-dieter???
Thanks!

WOW! Great answers so far. My hubby has been packing on the poundage as well, so I have to be able to blow the meals past him without his knowledge that they're actually "healthy" and/or low cal.

Answer 1

Low Calorie Chicken Recipes:-

Herbed Chicken Breast Paprika:-

Great low cal way to get a nice piece of chicken with a super sauce! Quick to do on the stove for dinner in a hurry.
1 cup chicken broth
1 teaspoon dill weed
1 teaspoon onion powder
1 teaspoon garlic powder
1 lb chicken cutlets
2 tablespoons tomato sauce
2 teaspoons paprika
1/4 cup plain yogurt, at room temperature

In a large skillet, combine broth, dill, onion and garlic powders.
Add chicken.
Bring to a boil.
Cover, reduce heat and simmer until chicken is cooked through, about 10 minutes.
With slotted spoon, remove chicken to serving platter and keep warm.
Continue cooking remaining liquid in skillet until reduced to about 1/2 cup.
Stir in tomato sauce and paprika.
Heat until hot.
Stir in yogurt.
Spoon sauce over chicken.


Greek Chicken :-

Easy, healthy crockpot meal
6 medium potatoes
6 skinless chicken drumsticks
2 large onions
1 teaspoon garlic powder
1 teaspoon ground oregano
1 teaspoon table salt
1 tablespoon extra virgin olive oil
1/2 teaspoon black pepper
1/2 cup water


Place potatoes, quartered at the bottom of the slow cooker. Add chicken, quatered onions.
In a small bowl, mix water, oregano, salt, pepper and garlic.
Pour over chicken and potatoes. Top with olive oil.
Cover and cook on high for approximately 3 hours or until chicken and potatoes are cooked.


Grilled Honey-Soy Chicken :-

Delicious way to grill chicken on the BBQ.
1/3 cup orange juice
2 tablespoons reduced sodium soy sauce
2 tablespoons honey
2 teaspoons lemon-pepper seasoning
1 teaspoon ground ginger
1/4 teaspoon garlic powder
4 medium boneless skinless chicken breast halves (about 12 ounces total)

1. In a ziploc, combine orange juice, soy sauce, honey, lemon-pepper seasoning, ginger, and garlic powder. Set aside.
2. Place each chicken breast half between 2 pieces of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to an even thickness. Remove plastic wrap. Place chicken pieces in marinade. Cover and chill for 4 to 6 hours or overnight.
3. Remove chicken from marinade, reserving marinade. To grill, place chicken on an uncovered grill directly over medium coals. Grill about 12 minutes or until tender and no longer pink, turning and brushing chicken with marinade once. Discard any remaining marinade. (Or, place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat about 7 minutes, turning and brushing chicken with marinade once.).


Chili Chicken :-

For busy days, I keep convenient pantry items on hand to spice up chicken breats
4 skinless boneless chicken breast halves
1 (14 1/2 ounce) can Italian stewed tomatoes
1 (15 ounce) can chili with beans
4 slices cheddar cheese or American cheese


Place chicken in an 11x7x2' baking dish.
Top with tomatoes.
Bake, uncovered, at 350' for 50 minutes.
Spoon chili over each chicken breast, Bake 10 minutes longer.
Top with cheese.
Return to oven for 3-4 minutes or until cheese is melted.


Sauteed Chicken Livers :-

It is a quick and easy meal, and I hope you enjoy it, too.
1 lb chicken livers
1 tablespoon vegetable oil
1 tablespoon butter or margarine
1 small onion, minced
1/4 small green pepper, slivered
1 (10 ounce) can cream of mushroom soup, undiluted
1/4 cup vermouth or dry white wine or chicken broth
hot cooked noodles
paprika (to garnish)
chopped parsley (to garnish)


Clean the chicken livers by rinsing well, cutting each in half and removing all membranes and any fat. Pat dry.
Heat oil and butter in a large non-stick skillet. Saute livers, turning frequently, until light brown outside and just pink inside. (Or a little longer, if you like your livers well-done as my DH does.) Remove to a plate and keep warm.
Stir-fry the onion and green pepper in same skillet until golden and tender. Add soup and vermouth to skillet and stir to blend. Heat until creamy and hot.
Return livers to skillet. Cook and stir to combine and heat through.
Serve over hot noodles, garnished with paprika and parsley as desired.
Note: Mushrooms go well in this dish. You can add them in one of two ways. Saute approximately 1/4 to 1/3 pound sliced fresh mushrooms with the onion and green pepper. An easier way, if desired, is to add a 4-ounce can of drained mushrooms with the livers at the end of the recipe.


Easy, Healthy Baked Chicken Breasts:-

Simple to make and never turns out dry or overcooked.
2 (4 ounce) boneless skinless chicken breasts
1/2 cup chicken broth
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
fresh ground black pepper


Preheat oven to 350 degrees.
Rinse, and pat chicken breasts dry. Spray small, shallow baking dish with cooking spray. Sprinkle chicken with onion powder, garlic salt, and pepper. Place in baking dish. Add chicken broth to dish.
Bake 20 minutes or until no longer pink



Low Calorie Beef Recipes:-


Venison or Beef steak marinade :-

1 cup water
1 tablespoon steak sauce (HP or A1)
1 teaspoon Worcestershire sauce
3 tablespoons soya sauce
1 tablespoon oil
1 teaspoon vinegar (white or cider)
1/2 teaspoon oregano
1 pinch dry mustard
1 teaspoon onion powder
1-2 clove minces garlic
1 teaspoon fresh ground black pepper
1 dash chili peppers (optional)
3-5 fresh basil leaves, if i have them (optional)

Mix all together and pour over your steaks.
Marinate covered in the fridge for minimum of 4 hours or overnight.
Broil or cook on the grill.
I use this all the time for venison steaks and chops and sometimes for beef but we dont eat that as often.


Low Fat Braised Beef:-

Slow cooked to perfection, this warming low fat braised beef dish is ideal on cold evenings or any time you want comfort food. Enjoy as is or serve some noodles or warm crusty bread on the side.
INGREDIENTS:
1 tbsp olive oil
1 pound lean stewing beef (top round or sirloin tip round)
1 medium potato, cut into 1-inch pieces
2 medium carrots, sliced
1 medium onion, chopped
1 celery stalk, chopped
1 garlic clove, crushed
1 8-ounce pack cremini mushrooms
3 tbsp flour
1 cup red wine
1 cup fat-free beef broth
2 tbsp tomato paste
2 tsp Italian blend herbs
PREPARATION:
Heat oil in a large Dutch oven.
Brown beef in two batches and transfer to a plate.

Add potato, carrots, onion, celery, garlic and mushrooms to the pot. Sauté for 5 minutes. Sprinkle flour and cook for 1 minute, stirring continuously.

Stir in wine, scraping any brown bits. Add broth, tomato paste and herbs, and stir well. Simmer for 10 minutes.
Add browned beef then cover pot with a tight-fitting lid. Transfer to a 300 degree oven for 2 1/2 hours or cook (covered) on the stovetop at a bare simmer for the same period of time, stirring occasionally.

Serves 4.


Beef Fajitas


This classic southwestern-style beef dish is a perfect low fat supper, so long as you use fat-free sour cream.
INGREDIENTS:
3/4 pound boneless beef round, trimmed and cut into strips
1/4 cup fresh lime juice
1 tsp ground cumin
1 tbsp chili powder
1 garlic clove, crushed
1 tbsp canola oil
1 yellow pepper, seeded and cut into strips
1 red bell pepper, seeded and cut into strips
1 red onion, thinly sliced
4 fat-free whole-wheat tortillas, warmed
1/2 cup salsa
4 tbsp fat-free sour cream
Chopped cilantro to garnish
PREPARATION:
Combine lime juice, cumin, chili powder and garlic in a glass dish. Add beef and toss to coat. Cover with wrap and marinate in the refrigerator for 2 hours. Remove beef strips and discard marinade.
In a large nonstick skillet, heat tablespoon of oil.

Add beef strips, bell peppers and red onion, stirring and tossing until beef is cooked - about 5 minutes.
Divide fajita mixture among four tortillas. Garnish with salsa, fat free sour cream and cilantro, and roll them up.

Serves 4.


Roast Beef Tenderloin:-

This lean roast beef tenderloin is a wonderful centerpiece for your Christmas or holiday table. Serve with red wine gravy on the side.
INGREDIENTS:
1 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried tarragon
1 garlic clove, minced
1 2-2 1/2-pound trimmed beef tenderloin
Freshly ground black pepper
PREPARATION:
Preheat the oven to 425°F.
Combine oil, herbs and garlic in a small bowl. Rub the tenderloin with the herb mixture and sprinkle with black pepper. Place the beef on a rack in a shallow roasting pan.

Roast tenderloin until an instant-read thermometer registers 130 degrees for medium-rare, about 30-40 minutes depending on degree of desired doneness. Remove from oven and let stand for 10 minutes before slicing.

Serves 12



Low Fat Beef and Rice Casserole

This low fat beef and rice casserole makes a perfect one-pot supper.
INGREDIENTS:
2 tsp canola oil
3/4 pound lean stewing beef, cubed
1 large onion, roughly chopped
1/2 bag baby carrots
2 celery sticks, chopped
2 cups fat-free, low sodium beef broth
1 15-ounce can crushed tomatoes
1 tbsp Worcestershire sauce
1 tsp paprika
Freshly ground black pepper
1 1/2 cups quick-cooking rice
1 cup frozen sweet corn
1 cup frozen peas
PREPARATION:
Heat oil on medium-high in a large Dutch oven. Brown beef when oil is nice and hot. Transfer beef to a plate. Add onion, celery and carrots to pot and cook in beef juices for 5 minutes. Return beef to pot. Add broth, tomatoes, Worcestershire sauce, paprika and pepper. Cover and simmer for an hour. Stir in rice, cover and cook for 30 minutes or until rice has fluffed. Add sweet corn and peas and simmer for 10 more minutes.
Serves 6.


Curried Beef

Next time you have some lean or extra-lean ground beef, try this spicy Indian-style dish instead of the usual chili or Bolognese sauce.
INGREDIENTS:
1 tbsp canola oil
1 small yellow onion, finely chopped
2 garlic cloves, crushed
1 small carrot, diced
12 ounces extra-lean ground beef
2 tbsp curry powder
1 tbsp cumin
1 15-ounce can diced tomatoes
1 tbsp tomato paste, no salt added
1 cup frozen peas
PREPARATION:
Heat oil in a large skillet. Cook onions, garlic and carrots until onions are translucent. Add curry powder and cumin and cook for 1 minute. Crumble in ground beef and cook over a medium-high heat until no longer pink. Add tomatoes and tomato paste and simmer for 5 minutes. Stir in peas and cook for 5 more minutes. Serve over a bed of Basmati or whole grain rice.
Serves 4

Answer 2

1

Answer 3

Get some nice fresh chicken wings.
Rinse well, cut off tips. Heat oven to 375 F.
Take one packet of Dixie Fry, add to it a tablespoon of chili powder,salt, pepper and whatever else seems like a good combo. Mix well.
Place Dixie fry mixture in a plastic bag that is large enough to fit the wings. Place wings in bag and shake to coat. Shake off excess coating, place wings in a baking pan on a rack (so they are above the chicken fat) and bake for about an hour or until the juices run clear.
Serve as finger food with carrot and celery sticks and fat free blue cheese dip! Viola! Low fat buffalo wingettes!

Answer 4

I have a really easy and sinful recipe:Chicken Enchiladas
2 big cans of canned chicken
pack of 10 tortillas
2 cans of green chilliess
1 thing of the block cream cheese
2 cans of green chillie sauce
in a skillet combine drained chicken,cream cheese, 1 can of sauce, do this at a medium temp. stir until all the cheese has melted. go ahead and add your 1 chillies too.
next grease up a glass casserole dish with some Crisco.
spoon out what you have in the skillet onto the tortillas roll them and place seam down into baking dish. after filling all the tortillas and placing them into the baking dish, add the second can of green chili sauce over the tops of your enchiladas then add the other can of chillies.. also top it with some shredded Cheddar cheese.. put in oven at 350 for 15 to 25 min.

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

I have a great recipe that was discovered because we were broke and didn't want to go grocery shopping.
This makes enough soup for two hungry people
1 chicken breast or any leftover beef
1 can diced or whole tomatoes w/itialian seasoning
2 potatoes
canned chicken broth
fresh garlic
bay leaf
half onion
salt/pepper
olive oil
Frozen mixed veggies, green beans etc
Celery/carrots any other veggies on hand

Heat olive oil in a large pot. Coarsly chop onion, saute on med. heat until softened and cooked (10 min) add chicken breast, brown on both sides, add enough chicken broth or water to cover halfway and poach until cooked through (20 min) Remove chicken and chop into bite size pieces. In same pot add can of tomatoe and rest of ingedients, heat through and if using potatoes or other veggies cook through. Just before done add chicken and heat through. Season to taste and serve. Yummy and good for you!! You can use as much or as little chicken broth to make it more soupy. I use broth from Trader Joes, organic and lowin sodium. Very good. Use any veggies in fridge or freezer.

Answer 7

1 cup skim milk 1 teaspoon vanilla 1/2 teaspoon unsweetened cocoa powder 4 teaspoons sugar equivalent such as splenda 4 ice cubes Directions: Place all ingredients in blender. Blend about 30 seconds or until mixture is frothy.

Answer 8

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 9

GO THE THE STORE AND BUY A FEW MRS.DASH SEASONING THEY HAVE NO SALTS AND STUFF AND ADD GREAT FLAVOR TO ANY MEAT AND OR POTATOS AND EGGS EVERYTHING AND THEY ARE GREAT FOR ANYONE TRYING TO WATCH THEIR WEIGHT

Answer 10

Chili Corn Sauce Chicken

Boneless, skinless chicken breast - 500g
Chicken soup stock - 1 cup
Red and green peppers - 1 each (diced)
Frozen corn - 1 cup
Green onions - 2 (chopped)
Lime juice - 2 tbsps
Chili powder - 1 to 2 teaspoons
Salt and pepper - add to taste
Sugar - 1/2 teaspoon

Sprinkle some chili powder, salt and sugar on to the chicken. Grill the chicken until both sides are browned.
In a skillet, add in the soup stock, chili powder, salt, pepper, sugar, lime juice, corn, green/red peppers and green onions. Bring to a boil.
Simmer for 7 to 10 minutes. Then top off the chicken with this sauce, and serve.
This low fat low calorie recipe contains only 3 grams of fat, and 187 calories.

Apple Country Chicken

Ingredients:
2 to 1 teaspoon curry powder
1 golden delicious apple, cored and chopped
1 onion, finely chopped
1 tablespoon lemon juice
4 ounces mushrooms, sliced
1 teaspoon chicken bouillon granules
2 cups apple juice, or apple cider
1 1/2 pounds skinless boneless chicken thighs
1 tablespoon flour
2 tablespoons sliced green onions
low-fat sour cream, or yogurt (optional)

Instructions:

Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color. Add apple, onion, lemon juice, mushrooms, bullion and 1 1/2 cups apple juice. Increase heat to high and bring to a boil. Rinse chicken and pat dry. Add to pan. Reduce heat, cover and simmer until meat near bone is no longer pink (about 30 minutes). Transfer chicken to a platter and keep warm. In small bowl, blend flour and remaining 1/2 cup apple juice. Gradually add to sauce in pan, stirring constantly and cook until sauce is thickened. Pour over chicken. Garnish with green onions and sour cream or yogurt. Serve over rice.


Americana Pot Roast



Ingredients:

Cooking spray
1 (4-pound) boned rump roast
6 cups (1/4-inch-thick) sliced onion (about 3 medium)
2 tablespoons Hungarian sweet paprika
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3 garlic cloves, crushed
1/2 cup water
1/2 cup dry red wine or 2 tablespoons red wine vinegar
1 (14-1/4-ounce) can low-salt beef broth
6 small red potatoes (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon black pepper
6 carrots, cut into 1-1/2-inch-thick pieces (about 1 pound)

Instructions:

Preheat oven to 300º.

Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; saute 10 minutes. Add paprika, basil, oregano, thyme, and garlic; saute 1 minute. Add water, wine, and broth; bring to a boil. Peel a 1/2-inch strip around each potato. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300º for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth.


Deep-Dish Berry Pie

Ingredients:

8 cups mixed fresh berries-blueberries, raspberries,
blackberries, strawberries (halved, if large), rinsed and drained
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 tablespoon light rum (optional)
non sugar replacement equal to 1/2 cup sugar
2 tablespoons unbleached all-purpose flour
1/4 cup tapioca
1 sheet frozen puff pastry, thawed according to package directions
1 large egg, beaten with 1 tablespoon water

Instructions:

In a large bowl, gently toss berries, lemon juice, lemon zest, rum (if using), sugar replacement, flour, and tapioca. Place in a 1 1/2-quart ovenproof round baking dish. Set aside. Meanwhile, roll out pastry on a lightly floured work surface to 1/8-inch thick. Using a sharp knife, cut out a circle 2 inches larger than the baking dish. Set scraps aside. Brush the circle with the egg-water mixture and place, brushed side down, over the baking dish. Stretch the pastry tight (like a drum), pressing the overhanging dough onto the sides of the baking dish. Cover with plastic wrap and refrigerate for 1 hour. Cover and refrigerate remaining egg-water mixture. Cut the scraps into small decorative shapes with little cookie cutters or a sharp knife. Cover with plastic wrap and refrigerate.

Preheat the oven to 450°F. When ready to bake, brush the top with the remaining egg mixture and lightly press decorative shapes on the top. Brush the tops of the shapes with egg mixture. Bake for 15 minutes, then reduce oven temperature to 375°F. Bake for another 25 minutes, until pastry is golden. Remove from oven and cool on a rack. Serve warm or at room temperature.

Quantity: Makes 12 servings

Nutrition Facts:
91 calories (22% calories from fat), 2 g protein, 2 g total fat (0.5 g saturated fat), 17 g carbohydrates, 4 g dietary fiber, 18 g cholesterol, 17 g sodium


Diabetic Exchanges: 1 carbohydrate (1/2 bread/starch, 1/2 fruit)