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Old 07-17-2009, 04:33 PM   #571
Ilpirata
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Okay its FOUR Ingredients... but one is a spice

Tarragon Chicken
4 servings

preconditions: Heat Oven to 180 degrees

Ingredients:
2 lbs boneless, skinless chicken breast.
4 oz butter
2 tbs dried tarragon
pint heavy cream



Preparation Method:

1 Put chicken breasts in one layer into overproof dish.

2 Roughly chop butter and distribute over chicken breasts. Sprinkle tarragon all over them.

3 Cover with foil, bake in oven for forty five mins, no need to stir.

4 Remove from oven, turn up oven to 200 degrees. Add cream and return dish to oven without the foil.

5 Cook for fifteen mins. Sauce will thicken.
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Old 07-17-2009, 04:35 PM   #572
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QUICK Chicken Parm

Quick chicken parmigiana
4 servings

Ingredients:
4 skinless, boneless chicken breasts (8 ounces each)
1 cup marinara sauce
3 1/2 ounces provolone cheese, thinly sliced




Preparation Method:

1 In a large, deep, nonstick sauté pan, add salted water to a depth of 2" and bring to a boil. Slip the chicken into the water and reduce the heat to medium.

2 Cook until the chicken is just firm to the touch, about 10 minutes. Immediately remove the chicken from the water and pat it dry with paper towels. Season the chicken with salt and ground white pepper.

3 Preheat the broiler.

4 Spray a rimmed baking sheet with cooking spray.

5 In a small nonstick skillet over medium heat, add the sauce and heat until just hot.

6 Place the still-warm chicken on the baking sheet. Spoon the sauce evenly over the chicken and cover them with the cheese. Broil about 6" from the heat until the cheese is a little bubbly and golden brown. Remove the chicken from the oven and serve immediately.
Carbs:

VLC - Very Low Carb
Carbs That Count - 5 grams
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Old 07-17-2009, 05:15 PM   #573
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Tequila Shrimp

  • 2 tablespoons unsalted butter
  • 4 cloves garlic, chopped
  • 1 1/2 pounds large shrimp - peeled and deveined
  • 1/2 cup tequila
  • 1/2 cup chopped fresh cilantro
  • salt and pepper


Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes. Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes

Last edited by wifey; 07-17-2009 at 05:17 PM..
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Old 07-18-2009, 04:54 PM   #574
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[quote=delonewolf;12220275]
Quote:
Originally Posted by lindalou343 View Post
I have several recipes - all very easy and most done by using the crockpot.

Mexican Chicken
1 bag - 2.5 to 3 lb bag of frozen chicken breasts
1 package cream cheese
1 Jar (large) salsa

Place all in crockpot and cook all day.
Just as a warning. I tried this one with breasts that still had the bones, and was sorry, because the meat just fell off the bones, and we were all picking the bones out of the crock-pot. Next time, I'll use boneless chicken breasts!
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Old 07-23-2009, 06:32 AM   #575
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Please? need help with this a bit.....

[quote=delonewolf;12220275]
Quote:
Originally Posted by lindalou343 View Post
I have several recipes - all very easy and most done by using the crockpot.

This sounds so good but I was hoping you'd please tell me just how long "all day" in the slow cooker is and on "Low" or what? Thanks so much. I'll make it tomorrow, hopefully. Oh yes - is the the largest pkg of cream cheese - 250grams?


Mexican Chicken
1 bag - 2.5 to 3 lb bag of frozen chicken breasts
1 package cream cheese
1 Jar (large) salsa

Place all in crockpot and cook all day.


This one in particular is up my alley!! Have to dig out the crockpot. So many other yummy entries! Down about 3 lbs or so since starting over ... plugging away ... These message boards are going to get me through!
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Old 07-23-2009, 06:33 AM   #576
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Please? need help with this a bit.....

[quote=delonewolf;12220275]
Quote:
Originally Posted by lindalou343 View Post
I have several recipes - all very easy and most done by using the crockpot.

This sounds so good but I was hoping you'd please tell me just how long "all day" in the slow cooker is and on "Low" or what? Thanks so much. I'll make it tomorrow, hopefully. Oh yes - is this the largest pkg of cream cheese - 250grams?


Mexican Chicken
1 bag - 2.5 to 3 lb bag of frozen chicken breasts
1 package cream cheese
1 Jar (large) salsa

Place all in crockpot and cook all day.


This one in particular is up my alley!! Have to dig out the crockpot. So many other yummy entries! Down about 3 lbs or so since starting over ... plugging away ... These message boards are going to get me through!
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Old 07-27-2009, 05:45 PM   #577
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So easy and so yummy!

Sweet Chicken Bacon Wraps

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon (brown sugar or maple syrup kind)
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Enjoy!!!
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Old 07-28-2009, 08:31 AM   #578
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Quote:
Originally Posted by Dystany1 View Post
Sweet Chicken Bacon Wraps

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon (brown sugar or maple syrup kind)
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Enjoy!!!

This sounds delish BUT not like low carb - unless the sugar is Splenda brown sugar or something?
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Old 07-28-2009, 08:33 AM   #579
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re Mexican Chicken

I tried it the other day and it is so easy and so tasty. It makes lots of sauce and my husband loved it. He even said that I should try a jar of "hot" salsa next time. I gave the recipe to my son too. He will love it. Thanks for sharing this with us.

Sue.
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Old 07-28-2009, 08:36 AM   #580
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Quote:
Originally Posted by Ilpirata View Post
Quick chicken parmigiana
4 servings

Ingredients:
4 skinless, boneless chicken breasts (8 ounces each)
1 cup marinara sauce
3 1/2 ounces provolone cheese, thinly sliced




Preparation Method:

1 In a large, deep, nonstick sauté pan, add salted water to a depth of 2" and bring to a boil. Slip the chicken into the water and reduce the heat to medium.

2 Cook until the chicken is just firm to the touch, about 10 minutes. Immediately remove the chicken from the water and pat it dry with paper towels. Season the chicken with salt and ground white pepper.

3 Preheat the broiler.

4 Spray a rimmed baking sheet with cooking spray.

5 In a small nonstick skillet over medium heat, add the sauce and heat until just hot.

6 Place the still-warm chicken on the baking sheet. Spoon the sauce evenly over the chicken and cover them with the cheese. Broil about 6" from the heat until the cheese is a little bubbly and golden brown. Remove the chicken from the oven and serve immediately.
Carbs:

VLC - Very Low Carb
Carbs That Count - 5 grams
I like this recipe!
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Old 07-28-2009, 09:53 AM   #581
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Yes, I am sorry. The one I put up is the original. I modify it with the splenda brown sugar. It is delish!
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Old 07-28-2009, 01:51 PM   #582
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Quote:
Originally Posted by Dystany1 View Post
Yes, I am sorry. The one I put up is the original. I modify it with the splenda brown sugar. It is delish!
Thanks Dystany1 for clearing that up. Sounds delish, as I said. Thanks for sharing.

Sue.
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Old 07-29-2009, 11:22 PM   #583
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Quote:
Originally Posted by Dystany1 View Post
Sweet Chicken Bacon Wraps

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon (brown sugar or maple syrup kind)
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Enjoy!!!
So this is more of a dry rub. I think I'll try it also with the L/C teriyaki sauce I have, over the weekend. Can compare them, then. Thanks.
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Old 07-30-2009, 07:12 AM   #584
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Quote:
Originally Posted by Dystany1 View Post
Yes, I am sorry. The one I put up is the original. I modify it with the splenda brown sugar. It is delish!
I thought that the Splenda brown sugar was half splenda half real brown sugar?? Maybe I need to read the package again.
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Old 07-30-2009, 08:59 AM   #585
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Quote:
Originally Posted by vli1127 View Post
I thought that the Splenda brown sugar was half splenda half real brown sugar?? Maybe I need to read the package again.
It is..half regular and have splenda...
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Old 07-30-2009, 09:09 AM   #586
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Quote:
Originally Posted by vli1127 View Post
I thought that the Splenda brown sugar was half splenda half real brown sugar?? Maybe I need to read the package again.
Not sure it's really half. But as packaged it does contain sugar, molasses, glycerine, sucralose, & natural & artificial flavorings. Using only half amount as reg BS.

To make your own "Brown Sugar" substitute, you can use

1 cup splenda granular
1/4 cup sugar-free maple syrup


makes 1/4 cup.

Replaces 1 cup of standard brown sugar when used as an ingredient, rather than a topping or eaten plain.
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Old 07-30-2009, 09:13 AM   #587
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but the sweetness of the splenda is there without the extra fillers as packaged in the granular, so even though there may be more sugar by weight... by sweetness, it may not be the case. Does that make sense?
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goal is to be at a normal BMI (between 135-159) just about there again !
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Old 07-30-2009, 09:15 AM   #588
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An alternative to the brown sugar splenda would be the full measurement of regular splenda, then add a tiny drop of blackstrap molasses to the recipe. You'll want to mix it in with the splenda and chili powder as well as possible in this recipe, or mix in with the liquid ingredients in most recipes, because it's very thick and won't distribute well through the ingredients if you don't take the time to mix it in.

Blackstrap will provide the brown sugar flavor. It has 13 g carbs per Tbsp, but you're only going to be using about 1/8 of a tsp (less if you can manage it - the brown sugar flavor is very strong), so figure on 1/2 g carb or less from the blackstrap for the entire recipe.
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Old 08-01-2009, 07:28 AM   #589
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Quote:
Originally Posted by Madam De Leon View Post
An alternative to the brown sugar splenda would be the full measurement of regular splenda, then add a tiny drop of blackstrap molasses to the recipe. You'll want to mix it in with the splenda and chili powder as well as possible in this recipe, or mix in with the liquid ingredients in most recipes, because it's very thick and won't distribute well through the ingredients if you don't take the time to mix it in.

Blackstrap will provide the brown sugar flavor. It has 13 g carbs per Tbsp, but you're only going to be using about 1/8 of a tsp (less if you can manage it - the brown sugar flavor is very strong), so figure on 1/2 g carb or less from the blackstrap for the entire recipe.
Thanks for the substitution suggestions. I wondered how brown sugar could be subbed. Although, I am trying not to "bake" so much but having this as an option will help, especially for sauces.
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Old 08-02-2009, 08:37 AM   #590
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Yes, as the others has said, Splenda Brown Sugar is half brown sugar.
Subbing in the black strap molasses (make sure it is black strap for the most nutrition for your carb punch) does work well, unless you are needing it in a dry situation. If you put molasses in Splenda Granular, the Splenda will melt. If you have enough dry ingredients you can as the above poster said, mix VERY thoroughly, and finally get it mixed in. But it works best in recipes where you have liquid ingredients & mix the molasses into that. (Again since it is so thick, it'll take a bit of stirring/mixing.) In the right circumstances black strap is a great sub.

There is also: DiabetiSweet Brown Sugar, Whey Low Brown, and some even use Sugar Twin brown. (The Sugar Twin sold in the US can be kinda bitter, but that sold in Canada I think is probably better.) DiabetiSweet used to be sold in the pharmacy section of Wal*Mart, but I'm not sure if any of them carry it anymore (for whatever reason!), but it can be bought from Netrition.
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Old 08-03-2009, 08:08 AM   #591
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I buy Diabetisweet, brown and white, at Target in the pharmacy section.
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Old 08-07-2009, 11:47 AM   #592
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Quote:
Originally Posted by Bissonnettemi View Post
To make your own "Brown Sugar" substitute, you can use

1 cup splenda granular
1/4 cup sugar-free maple syrup


makes 1/4 cup.

Replaces 1 cup of standard brown sugar when used as an ingredient, rather than a topping or eaten plain.
Thanks for the suggestion!
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Old 08-09-2009, 09:02 PM   #593
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Thanks for the suggestion!
That's from the Splenda Cookbook.
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Old 08-13-2009, 04:47 PM   #594
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Old 08-14-2009, 10:54 AM   #595
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Quote:
Originally Posted by Ilpirata View Post
Tarragon Chicken
4 servings

preconditions: Heat Oven to 180 degrees

Ingredients:
2 lbs boneless, skinless chicken breast.
4 oz butter
2 tbs dried tarragon
pint heavy cream



Preparation Method:

1 Put chicken breasts in one layer into overproof dish.

2 Roughly chop butter and distribute over chicken breasts. Sprinkle tarragon all over them.

3 Cover with foil, bake in oven for forty five mins, no need to stir.

4 Remove from oven, turn up oven to 200 degrees. Add cream and return dish to oven without the foil.

5 Cook for fifteen mins. Sauce will thicken.
I really want to try this one!
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Old 08-14-2009, 10:19 PM   #596
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Quote:
Originally Posted by learning2love View Post
I really want to try this one!
wondering if that is in Fahrenheit or not doesn't seem high enough to bake or even stew the chicken breasts.

Ilpirata...any feedback?

Seems like that is written in Celsius (180 C. = 350 F. & 200 C. = 400 F.)
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"Jesus I Trust in You" is my signature

top wt~310-10/98. low wt~133 in '01 & '02. revamp start w/ low-carb wt~200-4/08.
160.2 lbs.~6/10/09.
BMI 25.1
goal is to be at a normal BMI (between 135-159) just about there again !

Last edited by Bissonnettemi; 08-14-2009 at 10:24 PM..
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Old 08-14-2009, 10:29 PM   #597
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Its definitely Celsius
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Old 08-16-2009, 03:54 AM   #598
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Low Carbette..Q for you. You say you are putting raw chicken breast in freezer bag to marinate overnight..shouldn't you save out some of the mixture for basting and not use the sauce that has had raw chicken in it all night?

Somebody posted a recipe using chicken with garlic herb cream cheese. Would that be boursin? Give an example of brands recommended. What about Aloulette? I love under 5 ingredient recipes..right up my alley!
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Old 08-16-2009, 05:02 AM   #599
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Love 3 ingredient recipes!

Any recipe over 5 or 6 ingredients, forget it! Not only does it cut down on cost, but preparation and shopping time. Do we need all those ingredients anyhow? If 3 ingredients turns out delicious, go for it! "Work smarter, not harder."

I also think that a recipe with too many ingredients can cause a person not to try it for various reasons. KISS!
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Old 08-25-2009, 04:57 AM   #600
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Quote:
Originally Posted by KOO View Post
I made this one tonight! Yummy! I am thinking next time to try to add some sort of red sauce to it, maybe rotel tomatoes! Thanks for the recipe low carb mommy. It gets a two thumbs up!
in re: the cabbage & Hamburger.

I use enchilada sauce (linda sue has a good recipe) or Taco Bell Taco sauce (I get it at walmart, in a tall thin bottle, has zero carbs) with this recipe. I, also add onions sometimes. Also I add cheese sometimes too..

There are so many variations I do with the shredded cabbage and HB meat. Haven't found a one that everyone doesn't LOVE! hehehe.

Here's another favorite take on it.

Brown HB meat. I season it with pepper and garlic, mmmmmmmmmmmmm
Heat cabbage in bacon grease. (I, sometimes add onions with the cabbage)
When cabbage and/or onions get wilty (is that a word, lol) mix into browned hb meat.

At this point, I nearly always add grated cheese, but that it optional.

Once cheese melts, serve hot..

Would probably freeze well, but there is never any left at my house!
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