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TOPIC:   Poultry Recipes 


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KIERAE
KIERAE's Photo SparkPoints: (177,652)
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11/8/08 10:55 A

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10-Minute Salsa Chicken
serves 4

1 tbsp olive oil (I prefer extra light for this)
1 lb boneless, skinless chicken
6 tbsp salsa, divided
6 tbsp extra sharp cheddar, divided

Heat the olive oil in a large skillet. Wash the chicken and slice into two thin cutlets. Salt and pepper liberally.

Add the chicken to the pan and cook for about three minutes on each side until cooked through. Place 1 tbsp of salsa on each piece and spread it along the length of the chicken. Cover and cook for one minute.

Remove the cover and sprinkle each chicken piece with 1 tbsp cheddar cheese. Cook and cook for one additional minute.

Serve.


Can serve with avocado cream. To make: peel one avocado and remove pit. Place in a food processor. Add 1 tbsp lime juice and salt and pepper to taste. Puree. Serves 2.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
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140.5
137.75
135


KIERAE
KIERAE's Photo SparkPoints: (177,652)
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Posts: 39,362
10/21/08 7:49 P

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Cranberry-Walnut Chicken Salad
Adapted quite loosely from Gourmet

Makes 4 to 6 servings.

4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb) (I like to brine mine first, then poach it in water for 15 to 20 minutes because I am completely neurotic about chicken getting dried out in any way.)
1 cup walnuts, toasted and chopped
1 celery rib, diced into small bits (1 cup)
2 or more tablespoons finely chopped shallot
1 cup dried cranberries
2/3 to 3/4 cup mayonnaise
3 tablespoons tarragon vinegar, if you have it, or champagne or white wine vinegar works well, too
2 tablespoons finely chopped fresh tarragon or herb or your choice
1/2 teaspoon salt
1/2 teaspoon black pepper

Really complicated directions: Toss together all ingredients in a large bowl until combined well.

I like to eat mine on top of chopped Romaine lettuce, or with toasted pocketless pita wedges.

Variations: Are almost endless, but this is particularly good with leftover Thanksgiving turkey and chopped pecans.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135


KIERAE
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10/5/08 12:16 P

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Mediterranean Stuffed Chicken
Yields: 4 servings

INGREDIENTS:
4 skinless, boneless chicken breast halves -pounded thin
4 ounces low fat/fat free cream cheese, softened
1/3 cup feta cheese
1 teaspoon garlic powder
2 teaspoons dried dill weed
2 tablespoons melted butter
salt and pepper to taste


DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. TO MAKE FILLING: In a large bowl beat the cream cheese until smooth. Add the feta cheese, dill weed and garlic powder. Beat until smooth and creamy.
3. Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal. Brush each breast with melted butter/margarine and sprinkle with salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the juices run clear.

**Also good to add slightly wilted spinach or sun dried tomatoes!


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135


KIERAE
KIERAE's Photo SparkPoints: (177,652)
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5/10/08 11:15 A

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Mango Chicken Curry
Ingredients

* 3 Tbsp (or more) of vegetable oil
* 1 large onion, chopped (1 1/2 to 2 cups)
* 1/2 red bell pepper, chopped
* 2 garlic cloves, minced
* 2 Tbsp fresh minced ginger
* 2 Tbsp yellow curry powder
* 1/2 teaspoon ground cumin
* 2 mangos, peeled and diced
* 2 Tbsp cider vinegar or white vinegar (may add more if it is too sweet)
* 1 1/4 cup water
* 1 1/4 pounds skinless boneless chicken breasts, cut into 1-inch pieces
* 1/3 cup golden raisins
* 1/2 cup evaporated fat free milk
* Salt and pepper
* Cilantro for garnish

Method

1 Heat 2 Tbsp oil in a large sauté pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red bell pepper and another tablespoon of oil, cook for a couple more minutes. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. Add the ginger and garlic, cook for one minute more.

2 Add the vinegar, water, and a 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

4 Add remaining mango pieces to the pan. Stir in the milk. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Adjust seasonings. If a little too sweet, add a little more vinegar. Add salt and pepper to taste.

Serve over rice. Garnish with cilantro. Serves 4.



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135


KIERAE
KIERAE's Photo SparkPoints: (177,652)
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4/30/08 11:29 A

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Chicken with Basil & String Beans


INGREDIENTS:
4-6 boneless, skinless Chicken Thighs, cut into bite sized pieces (can sub chicken breasts for less calories)
4 cloves of garlic, chopped
1 large onion, sliced
1 teaspoon fresh Ginger, finely minced
1 lb. Green Beans, cut into 1 inch length
Fresh Basil leaves, as much or as little as you have or want (I used lots, about a cup full of leaves, left whole)
3 Tablespoons Oyster Sauce (add more or less according to taste)
1 cup water
Dash of White Pepper
4 Tablespoons Oil

Heat the oil in a wok and stir fry the onions and garlic until fragrant, about 1 minute. Add the chicken and ginger and stir fry until the chicken pieces have taken on some color and are almost cooked. Add the green beans and oyster sauce, stir fry for a minute and add the water. Cover and simmer for 5 minutes. Stir in the basil leaves and white pepper and remove from the heat. Serve over brown rice.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135


KIERAE
KIERAE's Photo SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
4/12/08 11:34 P

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Sesame Chicken Salad

Ingredients:
2 cubed poached chicken breasts or about 2 cups leftover roasted chicken
3 tablespoons mayonnaise
1/2 teaspoon sesame oil
1 1/2 teaspoon toasted sesame seeds
1 stalk celery, diced
1/2 cup diced snow peas
1 small bunch green onions, sliced
salt
white pepper

Directions:
In a small bowl, stir together the mayo, sesame seeds and the sesame oil. Set aside. In a large bowl, mix together the chicken, salt, white pepper, snow peas, celery, and green onions. Stir in the mayonnaise and make sure all ingredients are evenly distributed.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135


KIERAE
KIERAE's Photo SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
4/10/08 1:05 P

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Buffalo Chicken Bites

Makes 8 (3-skewer) servings

Prep time: 15 minutes
Start to finish: 10 minutes

Ingredients
3 tablespoons trans-fat-free margarine
2 tablespoons hot pepper sauce, or more to taste
1 teaspoon canola oil
3 (6-ounce) boneless, skinless chicken breasts, cut into 24 (1-inch) cubes
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 celery stalks, cut into 24 (1-inch) pieces
Blue Cheese Dipping Sauce

Instructions
1. Cut chicken breasts and celery into 24 (1-inch) pieces.

2. Melt margarine in a medium nonstick saucepan. Whisk in pepper sauce and cook for 1 to 2 minutes, or until slightly thickened; set aside.

3. Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper, add to pan, and cook, turning occasionally, until browned on all sides, about 6 minutes. Add margarine mixture to pan and gently toss chicken until well coated, 1 to 2 minutes.

4. Remove chicken from pan and skewer each cube with a toothpick. Skewer 1 piece of celery at the base of each. Arrange on a platter and serve with dip.

Nutritional Information:
150 calories
9 g total fat (2.5 g sat)
1 g carbohydrate
16 g protein
0 g fiber
250 mg sodium

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135


KIERAE
KIERAE's Photo SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
4/10/08 1:05 P

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Crockpot Chicken Cacciatore

Ingredients
1 (2 1/2 to 3 lb.) chicken (remove skin) (**use just breasts)
1 can stewed tomatoes
1 can tomato sauce
2 cloves garlic, diced
1 med. onion, diced
2 stalks of celery, chopped
1 tsp oregano
1/2 tsp sweet basil
1/2 tsp rosemary
1/2 tsp cilantro
1 tsp salt
1/4 tsp pepper
Mix stewed tomatoes, tomato sauce; add rest of ingredients. Mix well. Pour over chicken and turn crock pot on high until mixture begins to boil. Turn
down on low and let simmer for the day. Serve over brown rice and have a tossed green salad
---------------------------
Spicy Cuban Chicken
Makes 6 servings.

1 8-ounce bottle fat-free Italian dressing
3 cloves garlic, minced
1/2 teaspoon ground red pepper
1 pound boneless, skinless chicken breasts, cut into 1/4-inch thick strips
1 tablespoon olive oil
2 medium-size red or green bell peppers, chopped
1 medium onion, chopped
1 teaspoon oregano
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
6 cups cooked brown rice
2 15-ounce cans black beans, drained and rinsed
2 14 1/2-ounce cans diced tomatoes
Chopped fresh cilantro

Combine dressing, garlic and red pepper in 2-cup glass measure or medium
glass bowl. Place chicken in large glass bowl, pour dressing over chicken,cover and refrigerate 30 minutes to 1 hour*. Remove chicken from marinade,
drain well, discard marinade. Heat oil in large skillet over medium-high heat until hot. Add chicken, cook 5 to 7 minutes, stirring until chicken is slightly brown, spooning off any excess liquid. Add bell peppers, onion, oregano, pepper and cumin. Cook, stirring 4 to 5 minutes or until vegetables
are tender. Add rice, black beans and tomatoes. Cook 2 to 3 minutes more or until thoroughly heated. Garnish with cilantro, serve immediately.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135


KIERAE
KIERAE's Photo SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
4/10/08 1:04 P

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Chicken Divan

4 boneless, skinless chicken breasts
1 C. mayonaise (**I would use light version and decrease the calories down)
8 oz. l/f or f/f sour cream
1 t. curry powder (I like to add more to taste)
1/4 C. chicken broth
1 large package of frozen broccoli cuts
1 C. l/f shredded cheddar cheese

Preheat oven to 350.

In a large pot, boil the chicken until mostly cooked (approximately 15-20 minutes). While the chicken is boiling, boil the broccoli in water for approximately 10 minutes (this will make the broccoli more mushy in the casserole dish which makes it taste better to me). Drain the broccoli in a strainer. Mix the mayo, sour cream, curry powder, chicken broth and cheese in a medium size bowl. In a 9x13 inch glass casserole dish, layer the broccoli, then the chicken on top. Pour the cheese mixture over the top of the chicken. You can add a little more cheese to the top if desired. Bake for 30 minutes.

4 servings

Nutrition per single serving (using regular mayo):
Calories: 378
Fat: 16 - 4 grams saturated
Carbs: 20 (Fiber:5)
Protein: 40

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135


KIERAE
KIERAE's Photo SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
4/10/08 1:04 P

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SBD Cola Chicken

4 skinless Chicken breasts
1 Can diet PEPSI/Coke/Cola
1 cup (8oz)Carb Option Ketchup (or whatever SF ketchup you use)

Pour /Mix ketchup /soda in skillet, Add Chicken, bring to boil.. turn chicken over, lower to low/medium heat for 45 minutes( turn once or twice in that time frame). The sauce will thicken, and the chicken may start to shred..Serve with salad or veggies.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135


KIERAE
KIERAE's Photo SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
4/10/08 1:03 P

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mediterranean Chicken with Artichokes

4 boneless, skinless chicken breast halves, cut into 2" pieces
2 T olive oil
Salt and pepper to taste
1 medium onion, chopped
1 red bell pepper, seeded and cut into strips
4 cloves of garlic, pressed
1 tsp oregano
1/4 tsp red pepper flakes
1/4 cups balsamic vinegar
1 pkg frozen artichoke hearts, thawed and halved
1 14.5 oz can chicken broth, plus 1/4 cup water
1/2 cup crumbled Feta cheese

Heat half of olive oil in skillet over medium-high heat. Brown chicken, salting and peppering to taste. Remove chicken from skillet. Add remaining oil, onion, garlic, and bell pepper. Cook until onion is translucent. Add oregano and red pepper flakes, stir, and remove from skillet. Add vinegar to skillet and heat, scraping up the browned bits from the bottom of skillet, and reducing vinegar until almost evaporated. Add artichoke hearts, broth, and water, then chicken and vegetables. Bring to a boil, then reduce heat and simmer until chicken is cooked and sauce is thickened. Serve with crumbled Feta on top.

4 servings
Nutrition per serving: 266 calories, 12 g fat, 31 g protein, 7 g carbohydrate

Note, I used about half the olive oil and it was still good. Next time, I think calamata olives would be a good addition.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135


KIERAE
KIERAE's Photo SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
4/10/08 1:02 P

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Chicken Green Curry
Makes 4 (1.25 cup) servings

Prep time: 15 minutes
Start to finish: 20minutes

Ingredients
1 (1/2-pound) bunch spinach (6 cups)
2 teaspoons canola oil
1 small onion, roughly chopped
1 (13.5-ounce) can light coconut milk
1/4 cup lower-sodium chicken broth
1 tablespoon green curry paste (from a jar)
1/4 teaspoon salt
11/2 pounds boneless, skinless chicken breasts, sliced into thin strips
1 (1-pound) eggplant, cut into 1-inch cubes
2 tablespoons fresh lime juice


Instructions
Cut tough stems from spinach; submerge in cold water and rinse thoroughly to remove any dirt.

Heat oil in a large straight-sided skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in coconut milk, broth, curry paste, and salt; bring to a boil, reduce heat, and simmer for 8 minutes.

Add chicken and eggplant; bring to a low boil, then reduce to a simmer and cook, stirring occasionally, until chicken is no longer pink inside and eggplant is tender, about 8 minutes. Add spinach, stir, and cook 1 minute more. Stir in lime juice and serve.

Recipe from The South Beach Diet Quick & Easy Cookbook.

Nutritional Information:
340 calories
12 total fat (6 g sat)
15 g carbohydrate
44 g protein
5 g fiber
400 mg sodium

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135


KIERAE
KIERAE's Photo SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
4/10/08 1:01 P

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California Chicken



4 skinless, boneless chicken breasts
1 teaspoon olive oil
1/2 teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced (I just use 1)
2 ripe tomatoes, sliced
1 (8 ounce) package low-fat Monterey Jack cheese, cut into 10 slices

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
3 Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135


KIERAE
KIERAE's Photo SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
4/10/08 1:00 P

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Balsamic Chicken

6 skinless, boneless chicken breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

1 Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2 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.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135


KIERAE
KIERAE's Photo SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
4/10/08 1:00 P

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CHICKEN KORMA RECIPE



Ingredients:



1 (2 1/2 pound) cut-up chicken (sub in chicken breasts and lessen cooking time)
2 cups yogurt (use nonfat)
3 cloves garlic
2 medium onions, chopped
1 tsp paprika
2 tsp fresh ginger, chopped
2 tsp peanut or sunflower oil
2 tsp ground coriander
1/2 tsp ground chili
1 tsp cumin
Seeds of 2 peeled cardamom pod
1 tsp poppy seed
1 tsp turmeric
1 bay leaf
2 tbsp fresh coriander, chopped


How to make chicken korma:

* Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
* Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
* Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
* Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135


KIERAE
KIERAE's Photo SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
4/10/08 12:59 P

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CHICKEN TIKKA RECIPE


Ingredients:



1 (3 to 4 pound) chicken
1 1/2 cups yogurt (use Nonfat)
1 tbsp paprika
4 garlic cloves, pressed
1/8 tsp chili peppers
1 tsp salt
1/4 tsp cinnamon
1/2 tsp ground cumin
1/8 tsp ground cloves
A spritzer of the type used to mist plants or dampen clothes for ironing for the barbecue flare ups.


Ho to make indian barbecue chicken :

* Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.
* For the marinade, combine all the remaining ingredients.
* Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.
* To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook the chicken tikka.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135


KIERAE
KIERAE's Photo SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
4/10/08 12:59 P

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LOL I LOVE to cook and have done some catering - so sharing some of the recipes!

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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4/10/08 12:58 P

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Holy crap!! Thank you, I am hungry now!! :o)



KIERAE
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4/10/08 12:58 P

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CHICKEN TIKKA MASALA RECIPE



Ingredients:



Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt (nonfat)
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil (olive or canola)
Melted margarine (for basting - can sub olive oil))

Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter (approved SB one)
2/3 cup cream (use evaporated FF condensed)
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste (can sub in agave if you use)


Preparation:

* Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
* Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
* While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
* Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
* If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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KIERAE
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4/10/08 12:58 P

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COCONUT CHICKEN CURRY RECIPE



Ingredients:



1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil (canola or olive)
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro

How to make chicken with coconut milk:

* Preheat the oven to 350 degrees F.
* Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
* Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
* Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
* Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
* Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
* Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.


Makes 4 servings.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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KIERAE
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4/10/08 12:56 P

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Serves 4 | Prep 10mins | Cook 30mins

Indian Chicken Curry


Nutrition Information Per Serving
272 calories
11.0g fat

39.0g protein
6.2g carb

0.4g fibre

Ingredients

* 1 tbsp Oil
* 2 tsp Butter (sub in SB friendly)
* 3 Cloves Garlic, crushed
* 1 Medium Onion, finely chopped
* 2 tbsp Garam Masala
* 1 tsp Ground Coriander
* 1/2 tsp dried mint
* 1 1/4lb Boneless, Skinless Chicken Breast, diced
* 1 cup water

Method

1. Heat the oil and butter in a wok or large, heavy frying pan. Add the garlic and onion and stir fry for about 5 minutes until onion is golden.
2. Stir in the garam masala, coriander and mint. Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally.
3. Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened.

If you like fresh coriander, stir in a tablespoon, chopped, prior to serving.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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KIERAE
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4/10/08 12:54 P

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Roast Turkey Breast with Chipotle-Herb Rub

Ingredients
2 chipotle peppers, rehydrated, stemmed and seeded
1/4 cup fresh parsley
1/4 cup fresh cilantro
3 to 4 sprigs fresh thyme
2 cloves garlic, peeled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon olive oil
1 whole, fresh turkey breast, about 4 to 6 pounds

Cooking Instructions
1. Preheat the oven to 325F. Rinse the turkey breast under cold running water and pat it dry with paper towels. Place it in a baking dish and set it aside.

2. Combine the chipolte pepper, herbs, garlic, salt and pepper in a mortar and pestle or chop them on a cutting board until they form a paste. Add the olive oil to the mortar and pestle or transfer the mixture to a small bowl and add the olive oil.

3. Rub the turkey breast with the chipolte paste. Carefully slip your fingers under the skin and put more paste between the skin and the meat.

4. Roast the turkey breast in the oven for about 2 hours. Let the turkey rest at room temperature for about 15 minutes before carving. Store leftover turkey in the refrigerator for up to 3 days.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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KIERAE
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4/10/08 12:53 P

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Apple Stuffed Chicken Breast

2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded low-fat Cheddar cheese
1 tablespoon finely crushed pecans (or the nut of your choice)
1 tablespoon Smart Balance spread
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish

Directions:
Combine apple, cheese, and crushed pecans. Set aside.
Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.

Melt Smart Balance in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.

Transfer chicken to a serving platter. Combine 1 TB water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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KIERAE
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4/10/08 12:51 P

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Chicken-Stuffed Poblanos

Serves 4

8 medium poblano chiles (1 1/4 lb)
1 large onion, finely chopped
1/2 TB extra-virgin olive oil
1/4 cup water
2 plum tomatoes, finely diced
2 cups chopped cooked chicken breast meat (1/2 lb)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 1/2 oz low-fat Monterey Jack cheese cut into 1/4 inch dice (about 2/3 cup)

Roast chiles:
Lay 4 chiles on their sides on racks of gas burners and turn flames on high. (OR broil all 8 chiles on rack on broiler pan about 2 inches from heat) Roast chiles, turning w/ tongs, until skins are blistered but not blackened, 4 to 6 minutes (be careful not to over roast, so that the chiles do not fall apart!) Transfer immediately to a large Ziploc bag, then close and allow chiles to steam. Roast remaining chiles in same manner.

Make filling:
Cook onion in oil in non-stick skillet over low heat, stirring, until onion begins to turn golden, about 4 minutes. Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes. Add tomatoes and cook, stirring until softened, about 4 minutes. Remove from heat and stir in chicken, salt, and pepper. Cool completely, then stir in cheese.

Stuff and bake chiles:
Preheat oven to 350 F. Rub skins off chiles. Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).

Stuff filling into chiles though slits, keeping chiles intact. Place chiles in a 13 by 9 baking dish and cover tightly w/ foil. Bake in middle of oven until cheese is melted, about 30 minutes.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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4/10/08 12:50 P

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From Kalyn:

Baked Chicken Strips with Mustard, Almond, and Parmesan
Makes 3-4 servings, but can easily be doubled. Recipe adapted from Cooking New American.

2 very large boneless, skinless chicken breasts

marinade:
2 T mayo (SB approved)
2 T Dijon mustard (or use any mustard that appeals to you)
1 T white balsamic vinegar (or use slightly less than 1 T white vinegar)
1 T water
1/2 tsp. garlic powder
1/2 tsp. poultry seasoning

coating:
2 T parmesan cheese (freshly grated or coarsely grated, not the kind that comes in a can)
3/4 cup almond meal (you can also grind 3/4 cup almonds in the food processor, but the pre-ground almond meal is a bit more finely ground)
1/4 tsp. poultry seasoning
salt and fresh ground black pepper to taste (I didn't use much salt)

Trim any visible fat or tendons from chicken, then cut each piece into crosswise strips about 1 inch wide. Whisk together mayo, Dijon, white balsamic vinegar, water, garlic powder, and poultry seasoning. Place chicken strips and marinade in plastic bag and marinate in refrigerator for 3-4 hours or as long as all day.

When ready to cook, let marinated chicken come to room temperature while oven pre-heats to 450 F. Use a food processor to finely grind the almond meal, Parmesan, poultry seasoning, salt, and pepper, and put coating in large flat bowl. Spray non-stick baking sheet well with non-stick spray. Dip each chicken piece into coating, turning to coat both sides, and arrange in single layer on baking sheet.

Bake without turning for 15-20 minutes, or until top side is quite browned and underneath is starting to brown. Then use metal turner and go under each piece of chicken to be sure it's not stuck to the pan, then carefully turn each piece. Some of the coating will fall off and possibly get too browned in the pan, so don't worry about it. Cook 10-15 minutes more until chicken is well browned and cooked through. Total cooking time will be 25-30 minutes, depending on your pan. Serve hot.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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KIERAE
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4/10/08 12:49 P

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Crockpot Gyro
CDKitchen

Category: Gyros Sandwich
Serves/Makes: 4
Ready In: 2-5 hrs

Ingredients:

1/2 pound ground lamb
1/2 pound ground turkey
1/2 onion, chopped finely
3 cloves garlic, minced
1/2 lemon, juiced
2 teaspoons oregano
1 teaspoon paprika
Salt to taste

***Tzatziki sauce***
1 small cucumbers
1 cup plain lf/ff yogurt
2 tablespoons olive oil
4 cloves garlic minced
2 tablespoons mint
1 lemon, juiced
Salt to taste

***Extras***
lettuce
chopped tomato
olives
feta cheese
WW Pita bread


Directions:
Place onions and garlic into crockpot. Mix lamb, turkey, oregano and salt together; place on top of onions. Pour lemon juice over the top. Cover and cook on LOW for 3-4 hours.

Serve meat thinly sliced and wrapped in a warmed pita with lettuce, chopped tomato, olives, feta cheese, and Tzatziki sauce.

Tzatziki sauce: Combine yogurt, olive oil, and lemon juice in a bowl. Cover and refrigerate for one hour. In a food processor, blend cucumbers, garlic, and mint. Slowly add yogurt mixture and salt and blend just until mixed.

Return to refrigerator until ready to use.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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KIERAE
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4/10/08 12:48 P

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Lemony Goat-Cheese Chicken



Preparation Time: 10 minutes minutes
Cooking Time: 20 minutes minutes

4 boneless, skinless chicken breast halves
1 tablespoon olive oil
2 garlic cloves, peeled and cut in half lengthwise
1 teaspoon kosher salt
Freshly ground black pepper
1 cup low-sodium chicken broth
2 teaspoons fresh thyme leaves
1 teaspoon grated lemon zest
4 ounces soft goat cheese

Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness. Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, chicken broth, thyme and lemon zest. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the goat cheese and pour the sauce over the chicken.

Yield: 4 servings

CALORIES 270 (0% from fat); FAT 13g (sat 6g); PROTEIN 35mg; CHOLESTEROL 91mg; CALCIUM 61mg; SODIUM 766mg; FIBER 0g; CARBOHYDRATE 2g; IRON 2mg

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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KIERAE
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4/10/08 12:47 P

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sun dried tomato and goat cheese stuffed chicken breasts

Ingredients:
1 teaspoon olive oil
1 shallot (chopped)
1 teaspoon sugar
2 cloves garlic (chopped)
1 tablespoon balsamic vinegar
1/3 cup sun-dried tomatoes, packed in oil (chopped)
1/2 cup goat cheese (crumbled)
2 tablespoons basil (chopped)
salt and pepper to taste
2 chicken breasts (butterflied and pounded)
1 teaspoon olive oil
1 tablespoon margarine
1 tablespoon ww flour
3/4 cup chicken broth
1 shallot (chopped)
2 tablespoons balsamic vinegar
1/4 teaspoon dried thyme
salt and pepper to taste

1. Heat the oil in a pan.
2. Add the shallot, sugar and garlic and saute until the shallots are tender, about 3-5 minutes
3. Place shallots in a bowl and mix in the balsamic vinegar.
4. Add the sun dried tomatoes, goats cheese and basil and mix.
5. Season the chicken with salt and pepper.
6. Place the mixture onto the chicken breasts and roll them up.
7. Heat the oil in the same pan.
8. Place the chicken into the pan and fry until cooked, about 6 minutes per side.
9. Set the chicken aside and cover to keep warm.
10. Melt the butter in the same pan.
11. Add the flour and stir to mix.
12. Add the chicken broth, shallots, balsamic vinegar, thyme, salt and pepper and simmer until the sauce thickens, about 2-3 minutes.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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KIERAE
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4/10/08 12:47 P

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Cayenne-Rubbed Chicken with Avocado Salsa

1/4 tsp. cayenne pepper
seal salt
ground pepper
4 boneless chicken breast halves
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks

In a small bowl, combine 1 teaspoon salt, 1/4 tsp pepper, and cayenne. Rub all over chicken.

In a large skillet, heat oil over medium. Add chicken and cook until browned on the outside and opaque throughout. About 8-10 minutes per side.

Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before service, fold avocado chunk into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

Very simple and very tasty!

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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4/10/08 12:46 P

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Chicken Tikka Masala (adapted from Cooks Illustrated)

Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain fat free plain yogurt
1 tablespoons vegetable oil
2 medium garlic cloves , minced
1 tablespoon grated fresh ginger

Masala Sauce
2 - 3 tablespoons vegetable oil
1 medium onion , diced fine
2 medium garlic cloves , minced
2 teaspoons grated fresh ginger
1 fresh serrano or jalepeno chile , ribs and seeds removed, flesh minced
1 tablespoon tomato paste
1 tablespoon plus 2 teaspoons garam masala
1 (28-ounce) can crushed tomatoes
4 teaspoons sugar (sub in splenda!)
1/2 teaspoon table salt
2/3 cup low-fat butter milk
1/4 cup chopped fresh cilantro leaves (Optional)


For the chicken, combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes.

In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

For the sauce, heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Cover chicken with yogurt mixture thickly and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro if using, adjust seasoning with salt, and serve.

Serves 4 to 6.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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Chicken and Mushroom Marsala
Gourmet, June 1995

Serves 6

3 whole boneless chicken breasts with skin (about 2 1/2 pounds),
halved
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter (SB sub)
1 onion, sliced thin
3/4 pound mushrooms, sliced thin
1/2 cup Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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4/10/08 12:45 P

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Wok-Seared Chicken with Asparagus & Pistachios

1 tablespoon toasted sesame oil
1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
1 pound chicken tenders, cut into bite-size pieces
4 scallions, trimmed and cut into 1-inch pieces
2 tablespoons minced fresh ginger
1 tablespoon oyster-flavored sauce
1 teaspoon chile-garlic sauce (I used sriracha)
1/4 cup shelled salted pistachios, coarsely chopped

Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, chicken and asparagus together, stirring, for another 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is cooked through, 1 to 2 minutes more. Stir in pistachios and serve immediately.

NUTRITION INFORMATION: Per serving: 208 calories; 8 g fat (1 g sat, 3 g mono); 67 mg cholesterol; 7 g carbohydrate; 30 g protein; 3 g fiber; 175 mg sodium; 326 mg potassium

Serves up to 4

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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KIERAE
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4/10/08 12:45 P

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Balsamic Chicken with Mushrooms

4 skinless bone-in chicken breasts
4 tsp chopped fresh thyme
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbsp extra-virgin olive oil
6 cloves of garlic, peeled and minced
8 oz button mushrooms, sliced
8 oz of another type of mushrooms, stemmed and sliced
1 cup grape tomatoes
1/3 cup balsamic vinegar
3 tbsp chopped fresh basil

Pre-heat oven to 400 degrees.

Sprinkle chicken evenly with half each of the thyme, salt, and pepper. In a large non-stick skillet, heat oil over medium-high heat. Add the chicken breasts and brown both sides. Using tongs, remove the chicken to a large oven-proof casserole dish.

To the oil remaining in the skillet, add the garlic, mushrooms and the remaining thyme, salt, and pepper. Cook, stirring, for about 8 minutes or until the vegetables are softened and beginning to turn golden. Remove form heat and stir in tomatoes and vinegar.

Pour vegetable mixture over the chicken. Roast in the oven for about 20 minutes or until the chicken is cooked through (an internal temperature of 170 degrees). Sprinkle with basil just before serving.

1 serving (1 breast, and 1/4 of the sauce, mushrooms, and tomato mixture) has 230 calories, 30 g of protein, 7 g of fat, 11 g carbohydrates, 2 g fiber


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
146
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140.5
137.75
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