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NORTHERNDIETER's Photo NORTHERNDIETER Posts: 375
2/1/09 8:20 P

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Hi Sherry,

A person that reviewed the recipe substituted chicken broth for yogurt and said that it turned out fine. I've been meaning to try that but haven't yet. So, if you want to try it but don't have any yogurt you could try substituting chicken broth. If you do, please let me know what you think! emoticon



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1/31/09 5:03 P

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NORTHERNDIETER - thanks for the recipe, it looks great. I would make it tonight but I am out of yogurt and don't have any sour cream either. Going shopping in the AM. This is a must try.

Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



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DAFFODILS_FOR_U Posts: 294
1/30/09 9:40 P

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thank you

 
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NORTHERNDIETER's Photo NORTHERNDIETER Posts: 375
1/23/09 11:47 A

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This is a link to a recipe I posted on RecipeZaar.com for Chicken Palak. It's an Indian dish for Spinach Chicken and it's low in fat and high in nutrients! You can reduce the fat content even further by reducing the amount of olive oil you use. This recipe is a combination of several recipes I found on the internet. I originally had this dish at a local Indian restaurant and fell in love with it. I was looking for a way to enjoy this dish at home and this recipe is darn close to the restaurants version. I hope you enjoy!

www.recipezaar.com/Chicken-Palak-313
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REKHAKAKR's Photo REKHAKAKR SparkPoints: (18,256)
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1/23/09 12:47 A

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here is another Indian recipe
Curried kidney beans

boiled Beans, red kidney, 2 cup
Onions paste 3tbsp
Red Ripe Tomatoes, 3tbsp
sunflower oil, 1.5tbsp
ginger root 1tsp
Salt, 1 tsp
chili powder,
1 tsp turmeric, ground, 1 tsp


Directions

Saute onion paste and ginger in 1.5tbsp of oil let it get brown and add ground turmeric, chilly powder and salt. Now add tomatoes and let it cook for 8-10 min on medium fire .After this add boiled rajma with liquid and let it simmer for abt 5-7 min and serve over a bead of steamed rice.

Rekha Kakkar


www.mytastycurry.com


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MOUCHE's Photo MOUCHE Posts: 7,534
1/15/09 8:43 A

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Sounds good, I will be trying this one. emoticon

I will strive to be the best temple of God I can be

Or don't you know that your body is the temple of the Holy Spirit, who lives in you and was given to you by God? 1 Cor 6:19 NLT


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LIZZIE13's Photo LIZZIE13 SparkPoints: (108,156)
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1/14/09 11:15 P

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Sherry no problem!! I love this and am looking forward to trying this recipe hugs emoticon

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"United we RELEASE pounds, divided we will fail!!"

I may not have a penny to my name, but I am the richest person in the world


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1/14/09 11:08 P

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Lizzie, thanks for calling my attention to the two missing lines. Here is the corrected recipe.

Sherry


TANDOORI CHICKEN


Serving Size : 9


3 pounds skinless boneless chicken breast
1 cup nonfat yogurt -- plain
1/2 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon ginger
1 teaspoon curry powder
2 teaspoons garlic
1/8 teaspoon cayenne
2 tablespoons lemon juice
1/2 teaspoon red food coloring -- optional


Mix all ingredients. Marinate chicken in refrigerator for 8 hours or overnight.

Remove chicken from marinade and place on aluminum foil-lined cookie sheet sprayed with non-stick spray.

Heat oven to 375F. Remove chicken from marinade; place chicken in ungreased rectangular baking dish, 13x9x2 inches.

Bake uncovered about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Garnish with lemon slices if desired.

Per Serving: 185 Calories; 2g Fat (10.2% calories from fat); 37g Protein; 3g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 223mg Sodium.

Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat.






Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



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LIZZIE13's Photo LIZZIE13 SparkPoints: (108,156)
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1/14/09 10:26 P

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Thank you for the recipe, but what temperature do you cook it at and for how long? Do you discard the extra sauce? hugs emoticon

"You are too blessed to be stressed"

"United we RELEASE pounds, divided we will fail!!"

I may not have a penny to my name, but I am the richest person in the world


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PRICILLA5's Photo PRICILLA5 Posts: 797
1/14/09 9:02 P

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emoticon Thank you..

To do my best!


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1/14/09 7:30 P

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TANDOORI CHICKEN

Serving Size : 9

3 pounds skinless boneless chicken breast
1 cup nonfat yogurt -- plain
1/2 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon ginger
1 teaspoon curry powder
2 teaspoons garlic
1/8 teaspoon cayenne
2 tablespoons lemon juice
1/2 teaspoon red food coloring -- optional

Mix all ingredients. Marinate chicken in refrigerator for 8 hours or overnight.

Remove chicken from marinade and place on aluminum foil-lined cookie sheet sprayed with non-stick spray.

Per Serving: 185 Calories; 2g Fat (10.2% calories from fat); 37g Protein; 3g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 223mg Sodium.

Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat.


Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



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