9 Responses to "How do I spice up a boring staple in my diet?"
2 | 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!
3 | Blue Girl
February 3rd, 2010 at 11:47 pm
Try marinating it in low carb salad dressing before you grill it.
Or rub on some Patak Curry Paste, the stuff is great
4 | Debbie
marinate in Italian dressing for few hrs, then bake in some. Adds zing and flavor. Pierce chicken so flavors penetrate more.
OR, if you can use the breading(it’s not heavy and tastes like Kentucky fried chicken)
3 lb. fryer parts(or whatever parts you like)
2 pkg. good seasons Italian salad dressing mix(dry)
3 Tbl. flour
2 tsp. salt
1/4 cup lemon juice
1 pint(8 oz) salad oil of choice
1 cup milk
1 and 1/2 cups pancake flour combined with 1 tsp. paprika, 1/2 tsp. sage and 1/4 tsp black pepper
Make PASTE of first 5 ing. Brush to coat chicken evenly. STACK in bowl and put in fridge for 2-3 hrs
Dip pieces in milk then in pancake flour mixture. (Save milk)
Heat 1/2 inch of oil in skillet and BROWN well about 4 minutes each side.
place in 1 layer in shallow pan(s). Spoon remaining milk over pieces and bake 350 degrees covered for 1 hr. UNCOVER and bake at 400 degrees(to crisp) about 10 min or so.
5 | Jimmy The Mick
February 10th, 2010 at 7:04 am
I made this last night. Simple and easy. Lots of flavor.
Split chicken boneless chicken breast, trim the fat and place on top of a foiled roasting pan. Heat your oven to 475 (I know it sounds high, but trust me it works).
Take one clove of garlic for each ****** and coarsely chop. Add some EVOO to a saute pan and saute the garlic on medium until the start to soften. Add on teaspoon of brown sugar per ****** to the pan and cook until nice an pasty. Spoon the mixture over your chicken and throw them on the middle rack in your oven and cook for 15-20 minutes.
Awesome, sweet and garlicky.
6 | B
February 10th, 2010 at 1:30 pm
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.
7 | libby l
February 13th, 2010 at 2:25 am
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 ****** 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 ****** meat (about 3 boneless, skinless chicken ****** 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 ******* 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 ******. 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.
8 | dark2shadow30
February 13th, 2010 at 4:35 am
Simple and tasty! My wife showed me this one. Cut chicken ****** into strips and pan fry with olive oil until cooked. Then add of a can of cream of mushroom soup or other. (do not add the water to the soup) serve on a bed of rice of your choice
9 | Jacob's Mommy
February 13th, 2010 at 8:49 am
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
———-
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 ******* 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 ******* 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 ****** 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.
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- Joann F: Harvey Three steps that have really helped me are dieting, exercising, and the correct weight loss supplement for losing weight. Focu
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- HelpingHand: Thelma I have lost 12.9 lbs in 2 weeks. I am documenting my weight loss on YouTube and on my blog. Check it out at I am using the
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- Sally H: Phyllis 1-2 weeks to see results
- Jacob's Mommy: Chad I hope these recipes help you out. Good luck on your diet!! 8 (4 oz.) boneless, skinless chicken breasts 2 cups fat-free hone
- dark2shadow30: Edith Simple and tasty! My wife showed me this one. Cut chicken ****** into strips and pan fry with olive oil until cooked. Then add
- libby l: Lester Baked Dijon Chicken Estimated Times: Preparation - 10 min | Cooking - 15 min | Yields - 4 A delightful tang wakes up cris