Fat Loss Tips.

AngryLiz:

Baked Dijon Chicken
Estimated Times:
Preparation – 10 min | Cooking – 15 min | Yields – 4
A delightful tang wakes up crispy chicken.
Ingredients:
Nonstick cooking spray
1/4 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
3 to 4 tablespoons Dijon mustard
1/4 cup plain, dry bread crumbs
1/4 cup (1 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
Directions:
PREHEAT oven to 475° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
COMBINE evaporated milk and mustard in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into milk mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.
BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.
Zesty Chicken and Rice Casserole
Estimated Times:
Preparation – 20 min | Cooking – 1 hrs | Yields – 4
This casserole is the perfect comfort food. It comes together quickly and will satisfy the whole family.
Ingredients:
2 cups water
3 MAGGI Chicken Flavor Bouillon Cubes
3/4 cup long-grain white rice
2 tablespoons butter or margarine
3 cups cooked, chopped chicken breast meat (about 3 boneless, skinless chicken breast halves)
8 ounces Monterey Jack cheese with jalapeños, shredded
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
3 tablespoons chopped fresh cilantro
Directions:
PREHEAT oven to 350° F. Lightly grease 2-quart casserole dish.
BRING water and bouillon to a boil in medium saucepan. Add rice and butter; cover. Reduce heat to low; cook for 15 to 20 minutes or until rice is almost tender and most of liquid is absorbed.
COMBINE prepared rice, chicken, cheese, evaporated milk, onion, eggs and cilantro in prepared casserole; stir well.
BAKE for 40 to 45 minutes or until bubbly and edges are golden.
Easy Chicken Parmesan
From Diana Rattray,
INGREDIENTS:
4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
PREPARATION:
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. In a skillet with a little olive oil over medium-high heat, brown on both sides until golden.
Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.

HotInTX:

Have you tried barbecuing? How about baking with herbs and lemon? What about broiling with sprinkled basil and lemon? Make a chicken salad with almonds and pineapple. It’s endless!

Let ME be President!:

Shred it up and make chicken salads or wraps. Cut it in cubes and mix it with broccoli and cheese and brown rice. Mix it with cream of chicken soup and cheese and chilis and bake. Oh, and go get rachael rays lo carb cookbook. She has hundreds of ways to make chicken.

Jacob's Mommy (Plus One):

I hope these recipes help you out. Good luck on your diet!!
8 (4 oz.) boneless, skinless chicken breasts
2 cups fat-free honey-dijon salad dressing
Spray slow cooker with cooking spray
Put chicken in slow cooker and cover with dressing
Cover and cook on high 3-4 hours or on low 6-8 hours
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Favorite Barbecue Chicken
4 to 6 boneless, skinless chicken breasts
1 bottle (16 oz.) barbecue sauce
Put chicken into greased slow cooker. Pour bbq sauce over chicken. Cover and cook on high heat 4-6 hours or on low 8-10 hours. I shred mine 1 hour before serving and have shredded chicken sandwiches. To shred it you use 2 forks and pull the chicken apart…it’s really tender and it practically falls apart for you.
———-
Tequila Chicken
Recipe courtesy George Stella, 2003
Show: Low Carb and Lovin’ It
Marinade:
2 tablespoons canola or olive oil, plus 3 tablespoons
1/8 cup finely chopped red onion
1 1/2 tablespoons ground cumin
1/4 teaspoon chopped garlic
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 dashes cayenne pepper (less than 1/8 teaspoon)
1/4 teaspoon granulated garlic
2 tablespoons finely chopped fresh cilantro leaves
1 pound (2 large half breasts) boneless skinless chicken breast; sliced
completely in half making 4 pieces
1-ounce tequila
4 ounces shredded Colby Jack cheese
Optional garnish (2 tablespoons each serving):
1 small red onion, diced (use remainder of onion for marinade)
1 green bell pepper, diced
1 red bell pepper, diced
1 whole green onion, chopped
1 curly “Mexican” pepper or cubano, diced
1 sprig fresh cilantro leaves
Salsa picante
Sour cream, in a squeeze bottle
1 tablespoon sliced black olives
1 lemon and lime, cut in thin wedges
Preheat oven to 400 degrees F.
In a bowl, place 2 tablespoons canola oil, all marinade ingredients, and chicken, and mix thoroughly.
In a large saute pan, heat 3 tablespoons canola oil over medium-high to high heat. Place the coated chicken breasts in the hot pan and sear on one side until golden brown for about 1 minute. Turn and sear the other side for a few seconds more, and sizzle with the tequila.
Transfer seared chicken breasts to a lightly greased sheet pan and bake in oven for about 10 minutes until fully cooked.
Remove chicken from oven and top with the shredded cheese. Place back in the oven for just a minute to melt the cheese and remove. Serve and enjoy!
Make it Supreme!
Before serving, top with sour cream, salsa picante, and other vegetables for garnish.
———-
Easy Cheesy Chili Chicken
Recipe courtesy George Stella
Show: Low Carb and Lovin’ It
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro leaves, plus a few whole leaves for garnish
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons kosher salt
1 clove garlic, chopped
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
4 boneless, skinless chicken breast halves (about 2 pounds)
1/4 cup julienned green bell pepper
2 tablespoons diced red onion
1 medium plum tomato, cored and diced (about 1/4 cup)
4 ounces shredded Colby-Jack cheese
Preheat oven to 400 degrees F.
Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.
Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves.
———-
Turkey Fajita Wraps
Recipe courtesy George Stella
Show: Low Carb and Lovin’ It
3 tablespoons canola oil
1 small red onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
1 clove garlic, minced
1 pound skinless, boneless turkey breast, cut into thin strips
1/2 tablespoon ground cumin
1/2 tablespoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 dashes cayenne pepper
6 large red leaf lettuce leaves
2 tablespoons finely chopped cilantro leaves
4 ounces shredded Colby Jack cheese, Monterey Jack, or Cheddar
1/4 cup sour cream
Equipment: toothpicks
Heat the oil in large skillet over high heat. Add the onion, peppers, and garlic and cook, stirring, until slightly softened. Add the turkey, cumin, chili powder, salt, pepper, and cayenne and cook, stirring, until cooked through, about 5 minutes.
Spoon a couple tablespoons of the turkey mixture on the inside of a lettuce leaf, top with a tablespoon of cheese and a dollop of sour cream, and roll up like a burrito. Close with toothpicks. Repeat to make 6 wraps total.
Serve with salsa picante and guacamole, if desired.

MiKe Drazen:

add some spice to your staple