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I made the best dinner last night: Ground cut chicken stir fry
 
Ground cut chicken
 
*Spray Pam on the pan
*Add ground chicken
 
Add:
*Lemon Juice
*Red wine vinegar
*Garlic
*Paprika
*Parley
*Mint
*Salt and pepper
 
Let it simmer in the juices
 
Stir fry
*Chopped orange and green peppers
*Asparagus
*Celery
*Lemon juice
*Vinegar
*Mint
*Cilantro
*Parley
*Garlic
*Salt and pepper
 
 
Mix chicken and stir fry together and serve
 
It was healthy and sooooooooooo delicious

Garlic Chicken Recipe ( by Paloe)
Ingredients:
 
4 boneless-skinless chicken breasts, pounded and cut in half
25 whole cloves of garlic (yes, twenty-five! … Well, more or less) :-)
1/2 C white wine
1/4 C low fat coconut milk
2 tsp. lemon juice
2 T fresh Italian parsley, chopped
garlic powder
ground black pepper
paprika
1 T olive oil
celtic grey sea salt (totally optional)

*In a large skillet, heat oil on medium heat. After pounding chicken breasts, sprinkle seasonings over breasts.
 
* Brown for about 3-5 minutes on both sides. Place chicken breasts in baking dish (sprayed with some olive oil cooking spray). Add whole garlic cloves over chicken pieces.
 
*Sprinkle a tad of celtic grey sea salt over the top! In a separate bowl, combine wine, coconut milk, lemon juice, and parsley.
 
*Pour over the top of the chicken and bake at 350 degree oven (covered) for about 25 minutes! Makes about 6 servings.
 
Zone blocks: 3 F, 3 P, 1 C

I did this today…
Toss into a crockpt on low heat:
3 Boneless Skinless chicken breast sliced in halve then into strips/ chunks whatever…
1/3 container of Buffalo WIng Marinade Sauce
1/3 C water
1/4 C Brown Sugar Splenda
you can shred this or let cook as is.  it will be done in about 2 1/2hrs.  it’s the perfect balance of spicy and sweet mmmm mm

That sounds really yummy!! thanks for the post
What Buffalo Wing Marinade Sauce do you use..  I try to use only low cal, sugar and salt condiments??

Chicken Stuffed With Goat Cheese & Sundried Tomatoes

-4 sundried tomato halves (not packed in oil)
-1 cup hot water
-2 ounces goat cheese (soft type)
-2 tablespoons chopped fresh basil
-Freshly ground black pepper
-2 (5-ounce) chicken breasts
-Salt
-Cooking oil spray

Directions

-Place sun dried tomatoes in a small bowl, and cover with hot water. Soak 10 minutes, drain, and chop. Add goat cheese, basil, and pepper to tomatoes and stir to combine.

-Place chicken on a cutting board and use a paring knife to slice a pocket into the side of each chicken breast to hold the filling. Enlarge the pocket carefully without cutting all the way through. Divide cheese mixture between pieces of chicken, gently stuffing it into the pocket. Secure with toothpicks if desired.

-Season the outside of the chicken breasts lightly with salt and pepper.

-Coat a medium nonstick skillet with cooking spray and heat over medium flame. When hot, add chicken and cook 5 minutes or until golden brown underneath. Reduce heat to low, turn chicken breasts over, and cover. Cook 10 minutes or until no pink color remains when cut through the thickest part. (If you have a meat thermometer, cook to an internal temperature of 165 degrees F)

Makes 2 servings

Per serving: 239 calories, 8 g total fat, 5 g saturated fat, 94 mg cholesterol, 2 g total carbohydrate, 0 g dietary fiber, 38 g protein, 278 mg sodium.

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Check Out this Blog ..

What is Egg Substitute?

http://www.muscledog.com/blog/view/227/WHAT_IS_EGG_SUBSTITUTE#

Tosca Reno’s Chicken Pad Thai

Prep time: 20 minutes     Cook time: 20 minutes     Yield: 4 servings

Ingredients

2 cups flat rice noodles or vermicelli
1⁄3 cup chili sauce
1⁄4 cup low-sodium soy sauce
1⁄4 cup lime juice
1⁄2 tablespoon water
1 teaspoon chili paste or hot pepper sauce
2 tablespoons olive oil or coconut oil
4 shallots sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
6 cloves garlic, minced
6 ounces chicken breast, cubed
6 ounces large shrimp, cubed
1⁄2 cup medium tofu, cubed
2 cups bean sprouts
6 green onions, sliced
1⁄2 cup chopped fresh coriander
1 egg, lightly beaten
1⁄2 cup chopped toasted peanuts (optional)


Directions

1 In large bowl, soak noodles in warm water until flexible, about 15 minutes. Drain and set aside in a large bowl.

2 Meanwhile, prepare sauce: combine chili sauce, soy sauce, lime juice, water and chili paste in a small bowl and stir until well combined.

3 In wok, heat 1 tablespoon olive or coconut oil over medium-high heat; add shallots and green and red peppers and cook until softened, about 4 minutes. Add garlic.

4 Add remaining oil to wok;stir-fry chicken until white and shrimp until pink, about 2 minutes.

5 Coat in sauce and bring to a boil; reduce heat to medium.

6 Add tofu, bean sprouts, green onions, chopped coriander and noodles; stir-fry until noodles are tender, about 3 minutes.

7 Stir in egg; cook, stirring, until sauce is thickened, about 1 minute. Serve.

8 Garnish with peanuts if desired.


Nutritional Value per serving:

Calories: 476, Calories from Fat: 198

Protein: 32 g, Carbs: 46 g

Dietary Fiber: 7 g, Sugars: 10 g

Fat: 22 g, Sodium: 496 mg

Healthy breaded chicken Tenders
 
 
Ingredients:
• 1/2 cup corn flakes or fiber one, crushed
• 1/3 cup pecans, finely chopped
• 4 boneless, skinless chicken breasts, cut into 1-inch strips
• 2 egg whites
• 1 teaspoon dried basil
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1/2 teaspoon paprika
• Low-fat cooking spray
 

Instructions:
1) Preheat the oven to 400 degrees Fahrenheit, and then lightly coat a baking sheet with cooking spray.
2) Crush the corn flakes. In a large zip-lock bag, mix together the flakes, pecans, paprika and parsley.
3) Lightly beat the egg whites and dip the chicken pieces into them.
4) Next, place the egg-covered chicken into the bagged corn flake mixture and shake until the chicken is coated.
5) Place the chicken pieces on the baking sheet and cook for 10 to 12 minutes. When the chicken is done the juices will run clear.
6) Finally, mix the honey and mustard together to make the dipping sauce. Serve alongside the chicken.
 
Makes 4 servings

 
 
Slow-Cooker Curried Chicken With Ginger and Yogurt
Serves 6
 
 
Ingredients
 
-1/3 cup tomato paste
-4 cloves garlic, chopped
-2 tablespoons curry powder
-1 tablesppon grated fresh ginger
-1 teaspoon ground cumin
-1 medium onion, chopped
-2 pounds boneless, skinless chicken thighs (about 10)
-kosher salt and black pepper
-1 1/2 cups long-grain white rice
-1/2 cup plain whole-milk Greek yogurt
-2 scallions, thinly sliced
 

Directions
 
1.In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
 
2.Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to
4 hours (this will shorten total cooking time).
 
3.Twenty minutes before serving, cook the rice according to the package directions.
 
4.Just before serving, add the yogurt and ½ teaspoon salt to
the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.
 
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