Anyone have a good recipe?

Question

I'm looking for a lowfat recipe that is yummy and not costly that I can make for dinner. Preferrably something with chicken. All recipes appreciated! Thank you!

Answer 1

Try the following

Chicken and rice salad - This simple rice salad can be eaten warm or cold - serve it with a tomato and basil salad and some crusty bread for a healthy meal.

200g/7oz white rice
5 tbsp oil
pinch of nutmeg
lemon juice or white wine vinegar
225g/8oz cold cooked chicken, cut into strips
85-110g/3-4oz mushrooms, sliced
freshly ground black pepper

Method
1. Cook the rice according to the packet instructions. Drain the rice - and while it is warm dress it with the oil, nutmeg and plenty of fresh ground black pepper. Add the lemon juice or white wine vinegar.
2. Stir the cooked chicken and sliced mushrooms into the rice. Serve the salad straight away or chill in the fridge and serve cold

or Or Spiced Chicken
2 part-boned chicken breasts, skin on
½ teaspoon sea salt
1 small clove garlic
1 heaped teaspoon ground ginger
1 heaped teaspoon ground turmeric
1 dessertspoon groundnut oil or other flavourless oil
1 small onion, chopped
7 fl oz (200 ml) half-fat or full-fat crème fraîche
1 heaped tablespoon medium curry powder
a few fresh coriander sprigs, to garnish
Pre-heat the oven to gas mark 4, 350ºF (180ºC)

Begin by placing the salt in a mortar and crush it quite coarsely, then add the garlic and, as you begin to crush it and it comes into contact with the salt, it will break down into a purée. Next, add the ground ginger, turmeric and the oil, and using circular movements, really work all the ingredients together until you have a thick brown paste.

Next, scatter the chopped onion in the middle of a small roasting tin and then, holding one of the chicken breasts in your hand and using a spatula, smear half of the paste over both sides of the chicken breast and then place it on top of the onion before doing exactly the same with the other. Now transfer the tin to the oven and cook the chicken on the middle shelf for 30 minutes. Meanwhile, in a jug, whisk together the crème fraîche and the curry powder. Then, when the chicken has had its cooking time, spoon the crème fraîche over the chicken breasts and cover the tin with foil before returning it to the oven for a further 30 minutes. I like to serve this with spiced basmati rice and add a few coriander sprigs for a garnish

or Chicken skewers with a lime and coriander dip
6 chicken breasts, cut in 24 pieces (or 24 chicken breast fillets)

For the marinade:
50g/2oz lime leaves, chopped
50g/2oz coriander, chopped
3 limes, juice and zest grated
dash of soy sauce
1 tsp grated ginger
1 tbsp honey
½ red chilli, de-seeded and finely chopped
dash of vegetable oil

For the lime and coriander dip:
250ml/8½fl oz crème fraîche
1 tbsp grated stem ginger in syrup
handful coriander, chopped
dash of sweet chilli sauce
1 lime, juice only
2 limes, zest only

you will need bamboo or metal skewers (if using bamboo, soak them for 6 hours)
Method
1. Soak skewers in water 2. Mix all the marinade ingredients together and marinate the pieces of chicken in the mix.
3. Thread the chicken onto skewers.
4. Char grill them lightly before finishing them off in the oven for 10 minutes.
5. To make the dip, mix all the ingredients together stirring the juices in lightly

or Chicken Breasts with Stem Ginger Sauce
4 chicken breasts
4 pieces of preserved stem ginger, finely chopped
4 dessertspoons preserved stem ginger syrup (from the jar)
4 dessertspoons preserved stem ginger syrup (from the jar)
2 teaspoons grated fresh root ginger
2 tablespoons groundnut or other flavourless oil
1 large onion, chopped small
2 cloves garlic, crushed
a knob of butter
4 fl oz (120 ml) dry white wine or dry cider
2 tablespoons natural yoghurt
4 spring onions, finely sliced on the diagonal
salt and freshly milled black pepper
salt and freshly milled black pepper
Pre-heat the oven to gas mark 5, 375°F (190°C).

Start off by heating the oil in a medium saucepan and soften the onion and garlic in it for about 5 minutes. Meanwhile, place the chicken breasts in a medium roasting tin. Then pierce the chicken with a skewer or small sharp knife in several places, this is to allow the ginger to seep down inside. Now spoon the ginger syrup over the chicken, rubbing it in with your hands. Next, sprinkle the grated root ginger over and rub that in as well. Season the chicken with salt and pepper, then pour the onion, garlic and oil from the saucepan over, and place a small knob of butter on top of each one.

Bake the chicken in the oven for about 25 minutes, basting it with the juices about halfway through. When it’s cooked, remove the chicken to a warmed serving plate, then place the tin over direct medium heat. Add the wine and chopped stem ginger, stir and let it bubble down to a syrupy sauce. Then, off the heat, stir in the yoghurt. Pour the sauce over the chicken and sprinkle with the spring onions.

Answer 2

Grilled Greek Chicken Kabobs.
Cut chicken into 1 inch cubes.
Marinate in 3 Tbsp. olive oil, 2Tbsp. lemon juice, 1 Tsp Greek Seasoning, 1 Tsp Dried Oregano. (Place all the ingredients into a ziploc bag for at least 30 minutes)
Place marinated chicken on kabobs then cook on grill until done. This only takes a few minutes to cook...keep an eye on the grill as the olive oil could cause flare ups. If you don't have a grill you could bake in the oven. Flavor is wonderful and olive oil is good for you!

Answer 3

Lime-Ginger Chicken

INGREDIENTS:
4 skinless boneless chicken breasts
Juice of 2 limes
2 tsp reduced sodium soy sauce
1 tsp freshly grated ginger
1 tsp sesame oil
1 garlic clove, minced
1 bunch green onions, finely chopped

PREPARATION:
Place chicken breasts in a shallow glass dish. Combine lime juice, soy sauce, ginger, oil, garlic and scallions, and pour over chicken, turning the chicken over to coat both sides. Cover and marinate in the refrigerator for 2-4 hours.
Grill on medium high or broil for 6 minutes each side, until the chicken reaches an internal temperature of at least 165 degrees.

Serves 4

Answer 4

One of my favourite chicken recipes is "Sticky Chicken", and it can be made low fat. Served with the sauce over rice, it is delicious. You can use whole grain rice for even more healthful benefits.
4 skinless, boneless chicken breasts
1 envelope onion soup mix
1 small bottle low fat Russian or Catalina salad dressing
1 small jar no sugar added apricot, peach ,or mango jam

Put chicken in baking dish, combine the other ingredients well and pour over the chicken. Cover and bake at 350 for about 40 minutes, or until cut into, it shows no pink.
Serve over rice. (Sometimes I cook the rice with herbs and/or small diced frozen sweet peppers, onions, celery)
Add a salad, whole grain bread or rolls, & fruit for dessert and you have a delicious, fast, easy meal.
I have done this with other lean meat, such as pork tenderloin and it is just as good. Bon Appetit!

Answer 5

Chop up some chicken and season it however you want, cook it in a skillet with olive oil. Mix your favorite garden salad ingredients up in a large bowl. For a dressing, mince some garlic and add it to some olive oil with fresh lemon juice and salt. Toss this with the salad until it's well coated. Top it off with some crumbled feta cheese and your cooked chicken. Serve with with Pita Bread slices.

You're making me hungry :p Have a great day :)

Answer 6

Baked French Onion Chicken

1/2 cup french onion dip (already made)
1/4 cup milk (skim milk if watching calories)
mix together and pour over 4 chicken breasts
top with crumbled rizt crackers and drizzle with butter

bake uncovered 350 for 30-35 mins.

serve roasted garlic potatoes and greenbeans

just made this again 2 nights ago and my family really loves it.... and it is so easy to make and not expensive!!!

Answer 7

Get some onions and fresh mushrooms and saute them in a pan with chicken that has been cut into strips or cubes. Put them on a flour tortilla. It's really yummy. You can also top with many different condiments. The creamy mexican cheese is excellent.

Answer 8

CRANBERRY CHICKEN=YUMMMY
2 large chicken breasts (boneless and skinless)
1 cup canned cranberry sauce
1 medium onion
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground cloves
1 tsp canola oil


Preheat oven to 350*F (325*F if using a glass baking dish). Coat 8 inch square pan with 1 tsp canola oil.
Cut chicken breasts in half to make 4 servings of chicken. Lay chicken pieces in pan, rolling around to lightly coat with oil.
Mix together dried seasonings and sprinkle over chicken evenly.
Peel and slice 1 medium onion and pull apart into rings.
Lay onion rings over chicken.
Measure 1 cup of cranberry sauce and stir until slightly runny.
Pour evenly over chicken.
Cover dish with foil and bake in oven for 30 minutes.
Remove foil and continue to bake another 20 minutes or until fork tender.
Baste with cranberry sauce if necessary to keep chicken from drying out.


Number of Servings: 4

Fat: 2.8g
Carbohydrates: 29.6g
Calories:256.0
Protein: 27.7g

Answer 9

Shrimp and cold pasta sauce

6 or more shrimps
half plate of pasta sauce

Mash potatoes

bake 1 to 2 potatoes
smash the potatoes

Answer 10

Chocolate French Toast
Ingredients:
* 3 eggs
* 3/4 cup milk
* 3 tablespoons sugar
* 2 tablespoons Cocoa
* 1/4 teaspoon vanilla extract
* 1/8 teaspoon salt
* 1/4 teaspoon cinnamon(optional)
* 8 to 10 pieces thickly sliced bread
* powdered sugar(optional)
* pancake syrup(optional)

Answer 11

get skinned chicken (pack)

bottle salsa
chopped up onion
chopped up green pepper
salt and pepper
1 tablespoon minced garlic

crockpot
cook 6-7 hours

serve over rice

or on tortilla
with
little cheese and low fat sour cream and make chicken burritto

very low fat