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Old 03-31-2005, 03:01 PM   #121
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I saw it on a show on FitTV Blaine low carb something or other. I haven't tried this yet because I don't have a deep fryer (it says you don't need it but it's a great excuse to buy one LOL) His kids were sitting there eating and I figure if kids will eat it I'll probably like it too

Funky Chicken Nuggets with Dipping Sauce


Chicken:
2 lbs. chicken skinless boneless breasts
1 tbsp. marjoram
10 oz. heavy cream
2 eggs
2 cloves fresh garlic - crushed

Breading:
1/2 cup soy flour - sifted
1 1/2 cup fine ground pork rinds
white cheddar cheese flavored popcorn seasoning (to taste)

Cheese Sauce:
1/2 cup heavy cream
6 oz. Monterey jack cheese

Breading Preparation:
To prepare breading, mix sifted flour with fine ground pork rinds and put in large casserole for breading chicken nuggets.

Chicken Preparation:
Puree chicken breast in food processor until fine. Add marjoram, fresh garlic and two eggs. Drizzle in cream until well mixed. Make quenelles using 2 large tablespoons (rotate 1 tablespoon of mixture back and forth between spoons until 3 sided oval shapes are formed.) Gently place nugget into crumb mixture. Fry nuggets 10 - 12 at a time in 365-degree oil until golden brown. Place in basket with wax paper and toss with white cheddar popcorn seasoning.

Cheese Sauce Preparation:
Heat cream over double boiler (or in a heat safe bowl placed within a saucepan with water) then whip in 6 oz. Monterey Jack cheese until well blended. Hold in small saucepan over warm heat.

Yields approximately 50 nuggets - 1/2 net carb per serving with sauce

(Note: recipe does not utilize all soy/pork rind coating)
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Old 03-31-2005, 04:52 PM   #122
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Wow! It really shocked me to see "puree" chicken. I'm real interested to know how this turns out before trying it. Have you bought your deep fryer yet? I have a corndog recipe if you want another excuse to go buy one and try this recipe. I'll wait until you try it first It sounds like it will be good if it the pureed chicken will hold up to the frying!
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Old 04-04-2005, 01:18 PM   #123
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I cook chicken for salads with this simple recipe:

Chicken with Thyme

Cut boneless chicken breasts into pieces (I usually cut into 4 pieces per breast) and season with sea salt, fresh ground pepper and dried thyme (not too much - a little goes a long way on the spices). Saute in pan with hot olive oil. When you place the chicken in the pan, do it spice side down and then you can season that side as above.

Serve hot from the pan or cool and save for salad.
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Old 04-05-2005, 09:32 AM   #124
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i need a name...

Made this last night to rave reviews:

1 large spaghetti squash

Cut in half, rub on some butter, season with salt and pepper, place cut side down on cookie sheet and bake at 375 until tender (about 30-45 minutes).

Tomato sauce:
1/2 onion, diced
4-6 cloves garlic coarsely chopped
2-4 TB olive oil
1 large can diced tomatoes
splash red wine
italian seasoning
oregano

Saute onion in olive oil until it just starts to cook. Add garlic, generous pinch oregano and a shake or two of Italian seasoning. Cook until it just starts to turn brown. Add in the rest of the ingredients (including 1/2 tsp or so of oregano and italian seasoning) and let bubble away while you fix everything else, stirring occasionally.

4 good sized chicken breasts (or thighs) cut into bite-size pieces.

Season generously with garlic powder and italian seasoning. Cook in frying pan with some olive oil (2-4 TB). When done remove from pan (leave fat and brown bits in pan) cover and set aside.

2 yellow bell peppers cut into bite-size pieces.

Saute in pan you cooked the chicken in. Add a generous pinch of oregano. You may need to add some more olive oil. When they're lightly browned, add peppers to the bowl with the chicken. (Keep fat in pan as before.)

2 large portobello mushrooms cleaned and cut into bite size pieces.

Saute in the pan used above. Add some butter, salt and pepper. Add to the bowl with the other ingredients when done.

Just before serving, add 1 cup spinach that has been coarsely chopped to the tomato sauce.

Scrape squash out of skin with a fork to form "spaghetti". Place portion of squash on plate, then chicken veggie mixture and tomato sauce to taste. TOp with some freshly grated parmesean cheese.
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Old 04-05-2005, 11:47 AM   #125
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Wow, I am so ready for some chicken now.
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Old 04-07-2005, 01:27 PM   #126
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memories...

I used to live in Binghamton so remember these fondly. It was one of the few redeeming things about living there.

http://myweb.cableone.net/howle/page/spiedies.htm
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Old 04-16-2005, 05:30 AM   #127
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Yay! I just figured out that they finally let this thread become a sticky!
THANKS, ADMINISTRATORS!!!!!!!!!
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Old 04-22-2005, 08:49 PM   #128
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Easy Chicken Parmesan

I made this tonight and it was great!

Easy Chicken Parmesan

1 jar (26 oz.) spaghetti sauce
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 cups Shredded Mozzarella Cheese



PREHEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Carefully stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil.
BAKE 30 min. Uncover.
TOP with mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; continue baking 5 min. or until chicken is cooked through and cheese is melted.
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Old 04-24-2005, 12:14 PM   #129
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Wow. This is the first time I've run across this thread. Thanks for all your helpful suggestions regarding chicken. I love chicken!
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Old 04-24-2005, 02:40 PM   #130
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Tonight I mixed approx 1/2 C mayo and 1/4 fresh parm cheese, 1 Tbl of italian dry dressing mixture and spread it on 4 plain/boneless chicken breasts (halves). I sprinkled them with Keto crumbs and baked 20 minutes @425

Simple and Delish
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Old 04-24-2005, 02:47 PM   #131
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Hi Pam!

I grew up near Binghamton, so I really appreciate the link!

It's the start of grilling season here, so this looks good and we just got a Wegmans here in Virginia, so now I can have it all!

Rosie
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Old 04-25-2005, 11:34 AM   #132
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Found this basic recipe somewhere online a few years ago - can't remember where. I don't really measure ingredients so it's mostly a "to taste" recipe.

Mexican yummy chicken

Boneless, skinless chicken breasts
equal amounts sour cream and mayo
chili powder
ground cumin
a little cayenne pepper
4 oz. can diced green chilies
shredded cheddar

Place breasts in baking dish

Mix remaining ingredients and spread over breasts. top with shredded cheese and bake at 375 for about 35-45 minutes.

I'm still adjusting time and temp due to a different stove. I always had a gas stove till I moved and now I have an electric stove so I have to pay attention to what's cooking!
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Old 04-26-2005, 10:05 PM   #133
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OMG I'm so hungry reading all these posts, don't know what to make tomorrow night.
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Old 04-27-2005, 08:35 PM   #134
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I got this recipe from a cookbook called Eater's Choice - a Food Lover's Guide to Lower Cholesterol

Lemon Mustard Chicken

6 chicken breasts, boneless, skinless
1/4 c. butter, melted
3 tbsp. Dijon mustard
3 tbsp. fresh lemon juice
1 tsp. tarragon
1/2 tsp. salt

place chicken in shallow baking pan
mix remaining ingredients and pour over chicken
bake at 375 degrees for 30-45 minutes or till cooked through
when serving, spoon sauce over chicken


I've made this for years - pre-lc we served it with pasta and veggies. Now we leave out the pasta or on occasion we use Dreamfield's.
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Old 05-26-2005, 01:20 PM   #135
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I like to bake or grill chicken with Italian dressing on it.
also like to use mexican seasoning on it to when I am in my fiesta mode.
I used alot the blackened powder spice on chicken to.
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Old 06-03-2005, 10:47 PM   #136
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I make almost exactly the same recipe as mamagiff except I use oregano instead of tarragon. It's great!
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Old 06-03-2005, 10:52 PM   #137
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take boneless chicken breasts
Squirt liberally with low carb vinegrette, cover, bake @ 375 x 1hour
or
Dump Newman's pineapple salsa over them and bake as above
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Old 06-10-2005, 12:54 PM   #138
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i like to simmer chicken breast in water and crystal light. i have tried the orange sunrise and tropical passion they were both excellent. or top the chicken breast with mayo and parmesean cheese and bake. your recipes all sound fantastic.
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Old 06-11-2005, 11:16 AM   #139
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CANNOT FIND THIS THREAD?

Quote:
Originally Posted by SCOTTSDALEJULIE
Difinately try the Summer Noodles with Spicy peanut Sauce and the tangerine Chicken. the recipe is on the thread entitled If you miss Chinese or Thai.
My mouth is watering and I cannot find this thread?
Please help me or send to me.
Thanks, Emily
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Old 06-11-2005, 03:15 PM   #140
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Emily49, is this what you want?

http://lowcarbfriends.com/bbs/showth...y+peanut+Sauce
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Old 06-15-2005, 01:53 PM   #141
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I just tried Lawry's Louisiana Red Pepper Marinade on some chicken breasts. It's awesome. The flavor really soaks into the chicken. It's somewhat spicy but not too much.
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Old 06-16-2005, 12:43 PM   #142
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Quote:
Originally Posted by mamagiff
Yes I found it.
Thank you!
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Old 06-27-2005, 08:07 PM   #143
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Made the cola chicken tonite and YUM! Only thing is I used Carb Options Spaghetti Sauce (10 carbs in a cup), as I didn't have any lc ketchup. I used Diet Pepsi (again, all I had) and added a tbsp of Worchestire sauce. This is great, still slightly sweet, but not too much. The reduction and thickening took about 20 mins on the stovetop. Love it! (and the little chunks of tomato and onion from the sauce are a bonus!)
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Old 06-28-2005, 06:29 AM   #144
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Plain old Cajun spices. Pound the chicken breast a little until tender. Sprinkle one side with spices. Fry in a little butter, unspiced side first, turn over and cook thoroughly. Finger lickin' good. In fact I enjoy it so much I'm going to make some right now..........
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Old 06-29-2005, 09:53 PM   #145
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2 large chicken breasts - 75% defrosted is great. Cut into 2" chunks. Toss them into a preheated skillet and start getting them good and brown. When they are good and hot, add 1 box presliced mushrooms and keep cooking. When the mushrooms are soft, add 1/3 cup white wine and deglaze the skillet. Add 2TBSP Parmesan and 1/4cup italian or swiss cheese and salt and pepper to taste. Stir and let it cook a bit more to get the cheese meltly and toasty. In my family, SO's portion is served like that while mine stays in the pan for 1-2TBSP sour cream. Super quick and so tasty.
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Old 07-02-2005, 08:25 AM   #146
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Chicken on Fire

Warning: Hot but good!!

--------------------------------------------------------------------------------

This is extremely hot but very good! I'll call it "Chicken on Fire".

4 - 6 chicken breasts, thawed or you could use chicken tenders
3/4 cup margarine
1/2 cup Franks Hot Sauce
2 T of crushed red pepper
1 pack of Lipton Onion soup mix
3 - 4 T white vinegar (I use 4 because I LOVE vinegar)

Mix all ingredients except chicken. Marinate the chicken in sauce overnight. Place chicken in a baking dish and pour extra sauce over top. Cook at 375 for 40 minutes.

I haven't done this yet but I don't see why this couldn't be put in a crock pot to cook all day.

Remember this for the fall, it is a great tailgating dish!
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Old 07-07-2005, 01:51 PM   #147
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This is my favorite way to eat chicken breasts. Had it for lunch over spinach. MMM

Creamy Mexican Chicken

4 half chicken breasts
garlic powder or salt to taste
1 can Rotel tomatoes and chilis
4 ounces cream cheese, cut into small pieces
1/2 c. sour cream

Spray a large non stick skillet or use butter. Cook the chicken, sprinkled with the garlic until done. Pour in the tomatoes/chilis and boil most of the liquid off. Turn the heat to low and stir in the cream cheese until melted. Turn off the heat and stir in the sour cream. Serve the sauce over the chicken and your choice of cooked veggies.
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Old 08-05-2005, 02:53 PM   #148
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I made a separate post for these, but I thought I'd add them here as well.

Applebee's Tequila-Lime Chicken

1 (5 ounce) boneless skinless chicken breast
1/2 cup lime juice
1/4 cup tequila (non-alcoholic may be used)
12 cup tortilla chips
1/4 cup Mexi-ranch Dressing (recipe to follow)
1/4 cup shredded Cheddar jack cheese
Set oven to broil.
To prepare chicken, pour lime juice and tequila into a sealable plastic bag.
Place chicken in bag and chill. Marinate chicken overnight.
To prepare Mexi-ranch Dressing, in a small bowl mix:
1 tablespoon salsa
3 tablespoons ranch dressing

Chili's Monterey Chicken

1 boneless skinless Chicken Breast 2 tsp. Barbeque Sauce (she recommends Bull's Eye) 2 slices of well crisped Bacon 1/4 C. mixture of Monterey Jack and Sharp Cheddar Cheese
Procedure
Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.

Chili's Spicy Garlic and Lime Shrimp

Ingredients
Seasoning

3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon dried thyme
1/8 teaspoon onion powder
2 tablespoons butter
1 clove garlic, pressed
24 fresh large shrimp, peeled (about 1 pound)
1 lime

Procedure
1. Make the seasoning blend by combining all the spices in a small bowl.
2. Preheat a large skillet over medium heat. Add the butter to the pan. When the butter is melted, stir in the pressed garlic.
3. Immediately add the shrimp to the pan, cut the lime in half and squeeze each half into the pan over the shrimp. Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
4. Sauté the shrimp for 5 to 8 minutes or until they begin to brown. Be sure to cook both sides of all the shrimp.
Makes 4 servings.
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Old 08-05-2005, 06:28 PM   #149
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I love the cola chicken too. Has anyone tried making chicken fingers with the new carbalose flour? (I think that's what it's called.)
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Old 08-08-2005, 08:40 AM   #150
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Oops I forgot the cooking directions for the tequila chicken. Here ya go!

Remove chicken from marinade and grill over medium heat 10 minutes or until
thoroughly cooked.
To assemble: Scatter tortilla chips on an oven-safe plate. Place chicken on
top of tortilla chips. Pour Mexi-ranch dressing over chicken. Cover with the
shredded Cheddar jack cheese. Place chicken under the broiler until cheese
is melted. Be careful, plate will be hot!
Serve with pico de gallo and Spanish rice on the side.
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