Recipe ideas?

Question

My husband and I like light meals that are low in fat and when it comes to meat, we eat mainly chicken, fish, and buffalo meat(instead of beef). Due to our schedule(we both work the overnight shift) I would like to find some quick and easy meals. If anyone knows of a good recipe or website I can go to it would be much appreciated.

Answer 1

~*~Here are some of our favorites! Enjoy!

DEER, BUFFALO OR BEEF MUSHROOM BAKE

2 lbs. deer, buffalo or beef
salt & pepper, to taste
flour
1 can cream of mushroom soup

Mix salt, pepper, & flour together; coat meat well. Then pound meat, & brown on both sides in skillet with small amount of oil. Put all pieces in baking dish. Pour undiluted mushroom soup over all, cover & bake slowly till done.

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BISQUICK CHICKEN OR TURKEY POT PIEDLC
Good way to use leftover Thanksgiving or Christmas turkey.

Combine following 3 ingredients in 9” pie plate:
1 can cream of chicken soup
1 c. poultry, cooked (anyway but fried) & chopped
1 bag frozen vegetables

Preheat oven to 400ºF. In bowl mix next 3 ingredients, & pour over above turkey mixture:
1 1/4 c. Bisquick Mix
1/2 c. milk
1 egg

Bake 30 minutes, or until golden. Serves 4.

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COCA COLA BARBEQUE CHICKEN

1 chicken, cut up
1 lg. onion, sliced
10 or 12oz. Coca Cola, or any cola
10 to 12oz. ketchup

Preheat oven to 350º.F Place chicken in baking dish, & add onions. Mix together cola & ketchup then pour over chicken & onions. Bake for 1 to 1 1/2 hrs.

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GRILLED STUFFED CHICKEN BREAST

4 boneless chicken breast halves
4 pc. bacon, thickly sliced
fruity-type BBQ Glaze, like teriyaki, Hawaiian, or cherry
4 slices Muenster Cheese, folded into thirds

Prepare & heat grill. With a tenderizing mallet, pound breast thin & flat. Place the folded Muenster Cheese in center. Wrap like a burrito, ends first, & secure with toothpicks. Secure one end of bacon slice to end of chicken with a toothpick, & wrap around to other end securing with toothpick. Place seam-side down directly over heat. Cook about 10 min, or until bacon crisps a bit (you may want to keep spray bottle of water handy to control flare-ups). Turn seam-side up, spread with glaze, & cover grill. Cook about 10 min more, or till bacon crisps. Serves 4.

Alternative recipe: Prepare & heat grill. Flatten Chicken Breast with mallet. In center, place one slice Canadian Bacon & folded Muenster Cheese. Wrap like you would a burrito, securing with toothpicks. When grill is ready, place seam-side up over drip pan, cover grill, & cook about 50 min. Pour on glaze, cover grill, & cook about 10 minutes, or till sauce starts to caramelize.

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CAJUN STYLE ROAST CHICKEN

1 whole broiler/fryer
4 tsp. salt
2 tsp. paprika
1 1/2 tsp. cayenne
1 tsp. thyme
1/2 tsp. garlic powder
1/2 tsp. white pepper
1/2 tsp. black pepper
2 lg. yellow onion, finely chopped
2 ribs celery, finely chopped

Preheat oven to 250°F. Combine spices in small bowl. Rub mixture into chicken inside & out, making sure the spices are evenly distributed & rubbed into pores. Seal in a resealable bag & refrigerate for 24hrs. Stuff loosely with onion & celery & bake, uncovered, for 4 1/2 to 5 hours (three hours unstuffed), basting occasionally. Let sit 10 minutes at room temperature & carve. Remove the fat from the pan juices, heat & pour over the white meat slices.

CAJUN GRAVY:
Deglaze the pan with a splash of water. Pour into a large measuring cup. Dissolve 4 tsp. of instant chicken bouillon in the pan water, & add enough whole milk to equal 4 cups. Over medium heat, melt 4 T. butter or Butter Flavored Crisco. Stir in 1 tsp. Cajun Seasoning (see above spice mixture), and 6 T. flour, & cook until mixture takes on peanut butter consistency. Whisk in milk mixture, & heat until thickened.

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GOLDEN CORRAL BOURBON CHICKEN

1 lb. chicken leg or thigh meat,
4-oz. soy sauce
cut into bite-size chunks
1/2 c. brown sugar
1/2 tsp. garlic powder
1 tsp. powdered ginger
2 T. dried minced onion
1/2 c. Jim Beam Bourbon Whiskey
2 T. white wine

Preheat oven to 350F. Mix all the marinade ingredients & pour over chicken pieces in a bowl. Cover & refrigerate for several hours (best overnight), stirring often. Bake chicken for 1 hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, & add white wine. Stir & add chicken. Cook for 5 minutes & serve.

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MAMMA MIA CHICKEN

2 chickens, cut up & skinned
1 c. lemon juice
1 onion, chopped
2 c. seasoned bread crumbs
2 tsp. cheese, grated
olive oil
parsley
black pepper

Preheat oven to 350 degrees F. Place chicken pieces in a bowl, & add lemon juice. In a medium sized brown paper bag add the breadcrumbs, grated cheese & parsley, & shake slightly to mix. Put 3 pieces of chicken at a time into the bag, & shake to coat thoroughly. Put the chicken pieces in a baking pan with the onion; sprinkle with pepper & drizzle with a little olive oil. Bake for 1 hour. To serve, squeeze a little lemon juice over chicken & garnish with lemon slice, parsley, & a little grated cheese.

Answer 2

Hmmm, well I am not sure if my suggestions are the best but I can tell you what I do....weight watchers has many great cook books using chicken and other poultry. They also have other types of great cook books depending on what you're looking for. Also what I do, I prepare my meals ahead of time and freeze them. I come home from work or school i take them out heat them up and they are as yummy as they were when they were first prepared. Being that my weekdays are so busy, preparing things ahead of time has worked great...Oh yeah one more thing, the recipes for weight watchers are not just low in fat but they taste really good like REAL food lol and are fast easy to prepare(well a lot of the recipes are easy to prepare)

Answer 3

Here's a good simple salmon/tuna fillet dish which goes well with boiled new potatoes and sweetcorn/broccoli.

2 salmon/tuna steaks
3 or 4 scallions
a few slices of lemon/lime
a splash of white wine (unless you're teetotal) - the same one you'll be serving with dinner
salt & pepper to taste.

Preheat the oven to about 200 C. Get 2 pieces of strong aluminium foil (or baking parchment) each big enough to wrap one fillet of the fish, and pour a little olive/sunflower oil onto the middle of each (to stop the fish sticking). Finely chop the scallions (having washed and topped/tailed them first). Place one fillet onto the oiled surface of the foil. Sprinkle each with scallions, a tiny drop of wine, season with salt and pepper and put a slice or two of the lemon/lime on top of each. Seal the fish in the foil, leaving space above it for the steam to move about, but sealing the foil firmly. Place them on a baking sheet, and pop them in the oven for about 20-30 minutes until they're done through, and piping hot. Serve immediately with potatoes and veg.
Yummy!

NB this is a great way to cook fish on a barbecue too!

Answer 4

Heat up a can or jar of brown or beef gravy, swish the roast beef in the hot gravy and either serve open faced hot sandwiches or on just on a plate with a vegetable and potatoes. Still a sandwich, but you could make Philly cheese sandwiches. Just put the roast beef on a small hero roll, top with carmelized onions and cheese, then cook it like a grilled cheese sandwich. Chop up the roast beef and use it as the base for a Shephards pie, Top the chopped beef with barely cooked frozen mixed vegetables or just peas and carrots, some gravy and some intstant or homemade mashed potatoes. Pop the casserole into a 350F degree oven for about 20-30 minutes or until hot. Beef up a can of vegetable soup, bean or lentil soup by adding bite size pieces of roast beef. The hot soup will warm the roast beef so you won't have to heat the beef or simply make a fast homemade soup. Bring one container or a can of low sodium beef broth to a simmer, add about 1/2 - 1 cup small shaped pasta, like elbows or ziti, cover and simmer for 20 minutes. Defrost some frozen vegetables and add them to your soup, heat. Add salt, pepper and some dried sage dill or other dried seasoning. Pour the soup over your bite size pieces of roast beef. Garnish with grated cheese, if you have some.

Answer 5

If you want to eat truly healthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there. Go here https://bitly.im/aNCH3

The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Answer 6

These are my favorites!!! §@¿@§

Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
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Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 Seconds Nonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.

Answer 7

Cooking Light has never let me down:

http://food.cookinglight.com/cooking/recipefinder.dyn?action=searchResults&justKeys=true&keywords=low-fat&x=24&y=8

Re a busy schedule - A slow cooker is a small investment, and chicken turns out pretty well. Add some pasta and a salad & dinner's done.

Answer 8

Angel Hair Pasta Delight

2 teaspoons olive oil
1 1/2 cups chopped Vidalia or other sweet onion
3 garlic cloves, minced
1/4 cup water
1 (10-ounce) package fresh spinach, chopped
2 cups chopped plum tomato
2 cups chopped cooked chicken breast (about 1/2 pound)
1/4 cup chopped cooked bacon (about 2 slices)
3 tablespoons balsamic vinegar
4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
1/4 cup (1 ounce) shredded Asiago cheese

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute. Add water and spinach; cover and cook 2 minutes or until spinach wilts.
Stir in tomato, chicken, bacon, and vinegar; cook 1 minute or until thoroughly heated. Serve over pasta; sprinkle with cheese.

Yield: 4 servings (serving size: 1 cup spinach mixture, 1 cup pasta, and 1 tablespoon cheese)

Answer 9

FISH ROLLS PRIMAVERA

1 c carrots, shredded
1 c zucchini, shredded
2 TBS onion, finely chopped
1/2 c breadcrumbs
1/8 tsp thyme leaves
1/4 c butter, melted
4 fish fillets

Preheat to 375. Combine veggies, breadcrumbs, and thyme. Combine butter and lemon. Add 1/4 c to veg mixture. In shallow baking dish, place equal amount veggie mixture on each fillet; roll up. Pour remaining butter over fillets. Bake 15 min.
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CREOLE BAKED HALIBUT FILLETS

3 tbsp. butter
1/4 c. chopped onion
2 tbsp. flour
1 (1 lb.) can tomatoes
1/4 c. minced green pepper
1 tsp. salt
1/2 tsp. sugar
Dash of pepper
1/2 bay leaf
1/4 tsp. ground cloves
1 1/2 lbs. Halibut fillets

Cook onion in butter until soft. Blend in flour. Stir in tomatoes, green pepper and seasonings. Cook, stirring, until thick. Arrange fillets in a greased shallow baking dish. Pour on sauce. Bake at 350 degrees for 30 minutes or until fish flakes easily. Serves 6.
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CASHEW CHICKEN

2 TBS oil
1/2 tsp salt
1c. chicken breast meat, sliced
3/4 c. pea pods
1/2 c. bamboo shoots
1/2 c. fresh mushrooms, sliced
1c. chicken broth
1/2 c. cashews
1/4 tsp sugar
1/2 tsp cornstarch
1 tsp water

Coat preheated wok with oil. Sprinkle in salt. Stir fry chicken 2 min. Add peapods, bamboo shoots, mushrooms and chicken broth. Cover wok and cook 2 min. Carefully stir in nuts, and sugar. Mix cornstarch with water, stir into chicken mixture until thickened.

Makes @4 servings

Answer 10

Hello, Type Delia Smith into a search engine and go to her website. It is full of lovely recipes and ideas

Answer 11

Go to Culinary Chef at http://www.culinarychef.com for recipes, and special occasions menus.