adida shares his recipes
- Thread starter adidamps2
- Start date
hardbody04
New member
Thanks some of these are looking good and i will be trying them out!!
Fast Turkey Chili
The turkey makes this chili lighter and less fatty than beef chili, but it still has plenty of flavor.
Prep time: 60 minutes
Ingredients:
1 tbsp. vegetable oil
1 medium onion, chopped
1 medium red bell pepper, cored, seeded, and diced into 1/2-inch pieces
1 medium green bell pepper, cored, seeded, and diced into 1/2-inch pieces
2 celery stalks, thinly sliced
1 lb. ground turkey
4 cloves of garlic, minced
1/4 c. mild chili powder
1 28-oz. can of crushed tomatoes
1 15-oz. can of pinto beans, drained
1 tsp. dried oregano
1 9-oz. box of frozen corn
Directions:
Heat a large pot over high heat and add the oil, spreading it so that it evenly coats the bottom of the pot.
When the oil is hot, add the onion, red bell pepper, green pepper, celery, and turkey and cook, stirring often, until the turkey has lost its pinkness and is cooked through - about 2 minutes.
Add the garlic and cook 1 minute.
Add the chili powder and cook, stirring continuously, for 1 minute.
Add the tomatoes, beans, oregano, and salt and stir well to combine.
Bring the chili to a boil, and then reduce the heat to low and simmer, partially covered, for 20 minutes, stirring occasionally.
Add the frozen corn, stir to combine, and cook 10 minutes more.
Serve.
Serves: 6
Serving size: 1 1/4 cups
Nutritional analysis (per serving):
382 calories
30 g protein
13 g fat
900 mg sodium
138 mg calcium
The turkey makes this chili lighter and less fatty than beef chili, but it still has plenty of flavor.
Prep time: 60 minutes
Ingredients:
1 tbsp. vegetable oil
1 medium onion, chopped
1 medium red bell pepper, cored, seeded, and diced into 1/2-inch pieces
1 medium green bell pepper, cored, seeded, and diced into 1/2-inch pieces
2 celery stalks, thinly sliced
1 lb. ground turkey
4 cloves of garlic, minced
1/4 c. mild chili powder
1 28-oz. can of crushed tomatoes
1 15-oz. can of pinto beans, drained
1 tsp. dried oregano
1 9-oz. box of frozen corn
Directions:
Heat a large pot over high heat and add the oil, spreading it so that it evenly coats the bottom of the pot.
When the oil is hot, add the onion, red bell pepper, green pepper, celery, and turkey and cook, stirring often, until the turkey has lost its pinkness and is cooked through - about 2 minutes.
Add the garlic and cook 1 minute.
Add the chili powder and cook, stirring continuously, for 1 minute.
Add the tomatoes, beans, oregano, and salt and stir well to combine.
Bring the chili to a boil, and then reduce the heat to low and simmer, partially covered, for 20 minutes, stirring occasionally.
Add the frozen corn, stir to combine, and cook 10 minutes more.
Serve.
Serves: 6
Serving size: 1 1/4 cups
Nutritional analysis (per serving):
382 calories
30 g protein
13 g fat
900 mg sodium
138 mg calcium
Tuna and White Beans Salad
Ingredients
1 12-ounce can solid white tuna packed in water, drained
1 lemon
1/3 cup chopped red onion
3 tablespoons chopped, fresh parsley
2 cups cooked cannellini beans (white kidney beans)
1/2 cup Roasted Shallot Vinaigrette (see recipe)
12 black olives
1 pint cherry tomatoes
2 large bunches arugula, washed and dried
Cook:10 minutes (cooking time)
Preparation
1. Place the tuna in a medium-sized bowl and squeeze the lemon all over the tuna.
2. Add the onion, parsley, beans and Roasted Shallot Vinaigrette to the tuna and gently mix together.
3. Divide the arugula equally on 4 chilled plates and place the tuna mixture on top. Garnish with the olives and cherry tomatoes.
Nutritional Analysis
Number of Servings: 4
Per Serving Amount
Calories 255
Fat 12 g
Saturated Fat 1 g
Protein 27 g
Fiber 2 g
Carbohydrate 12 g
Sodium 744 mg
Ingredients
1 12-ounce can solid white tuna packed in water, drained
1 lemon
1/3 cup chopped red onion
3 tablespoons chopped, fresh parsley
2 cups cooked cannellini beans (white kidney beans)
1/2 cup Roasted Shallot Vinaigrette (see recipe)
12 black olives
1 pint cherry tomatoes
2 large bunches arugula, washed and dried
Cook:10 minutes (cooking time)
Preparation
1. Place the tuna in a medium-sized bowl and squeeze the lemon all over the tuna.
2. Add the onion, parsley, beans and Roasted Shallot Vinaigrette to the tuna and gently mix together.
3. Divide the arugula equally on 4 chilled plates and place the tuna mixture on top. Garnish with the olives and cherry tomatoes.
Nutritional Analysis
Number of Servings: 4
Per Serving Amount
Calories 255
Fat 12 g
Saturated Fat 1 g
Protein 27 g
Fiber 2 g
Carbohydrate 12 g
Sodium 744 mg
Spicy Sea Bass in a Flash
Ingredients
1 6oz fillets of sea bass, cod or other firm white fish, 1 small onion, sliced,
1/2 c pitted chopped green olives, 1 12oz can whole peeled tomatoes,
1/2 Tbsp olive oil, salt and pepper, 1/2 c white wine, 2 cloves garlic, minced,
1 tsp crushed red pepper
How to make it
Heat a large sauté pan over medium-high heat. Add the olive oil.
Season the fish with salt and pepper. When the oil is hot, add the fillets flesh
side down and cook for 3 minutes until a crust has formed. Remove the fish from
the pan and set aside.
Add the wine and onion to the pan and cook for 3 minutes.
Add the olives, tomatoes, garlic and red pepper and cook for another 3 minutes.
Season with salt and pepper.
Return the fish to the pan. Baste the fillets with the simmering tomato sauce.
Cook until the flesh flakes with gentle pressure (5 to 7 minutes).
Makes 2 servings
Per serving
400 calories
35g protein
13g carbohydrates
19g fat
2g fiber
Ingredients
1 6oz fillets of sea bass, cod or other firm white fish, 1 small onion, sliced,
1/2 c pitted chopped green olives, 1 12oz can whole peeled tomatoes,
1/2 Tbsp olive oil, salt and pepper, 1/2 c white wine, 2 cloves garlic, minced,
1 tsp crushed red pepper
How to make it
Heat a large sauté pan over medium-high heat. Add the olive oil.
Season the fish with salt and pepper. When the oil is hot, add the fillets flesh
side down and cook for 3 minutes until a crust has formed. Remove the fish from
the pan and set aside.
Add the wine and onion to the pan and cook for 3 minutes.
Add the olives, tomatoes, garlic and red pepper and cook for another 3 minutes.
Season with salt and pepper.
Return the fish to the pan. Baste the fillets with the simmering tomato sauce.
Cook until the flesh flakes with gentle pressure (5 to 7 minutes).
Makes 2 servings
Per serving
400 calories
35g protein
13g carbohydrates
19g fat
2g fiber
Grilled Turkey Salad with Dijon Mustard Dressing
Ingredients
1 Pound TURKEY BREAST TENDERLOINS or CUTLETS, grilled
12 to 16 cherry tomatoes, cut in half
12 to 16 small mushrooms, cut in half
1 small red onion, peeled, thinly sliced, separated into rings
1 medium sweet red pepper, cored, seeded and cut into long thin strips
1/2 cup parsley, coarsely chopped
1/3 to 1/2 cup Dijon mustard dressing, commercial or homemade*
4 cups torn mixed salad greens, chilled and divided
coarsely ground black pepper
With a sharp knife, cut grilled turkey across the grain into 1-1/2 " x 1/4"
strips.
In a large bowl, combine turkey, tomatoes, mushrooms, onion, sweet red pepper
strips and parsley.
Add Dijon dressing, tossing lightly to coat turkey and vegetables thoroughly.
Arrange about 1 cup crisp torn mixed salad greens on each of 4 small dinner
plates.
Spoon turkey mixture onto lettuce-lined plates, dividing evenly.
Sprinkle each salad lightly with coarsely ground black pepper.
Homemade Dijon Dressing
1/3 cup white wine vinegar
1-1/2 teaspoon prepared Dijon-style mustard
1/2 teaspoon garlic juice or 1 garlic clove, peeled and minced
1/2 teaspoon sugar
Salt and pepper to taste
2/3 cup salad oil
Whisk the first 5 ingredients listed above in a small bowl.
Gradually whisk oil into mixture until thickened and thoroughly blended.
Store covered in an airtight container in the refrigerator for up to 1 month.
Nutrition Facts
Calories 300 Calories from Fat 128
Total Fat 14g
Saturated Fat 2g
Cholesterol 71mg
Sodium 71mg
Total Carbohydrate 12g
Dietary Fiber 3g
Sugars 7g
Protein 33g
Ingredients
1 Pound TURKEY BREAST TENDERLOINS or CUTLETS, grilled
12 to 16 cherry tomatoes, cut in half
12 to 16 small mushrooms, cut in half
1 small red onion, peeled, thinly sliced, separated into rings
1 medium sweet red pepper, cored, seeded and cut into long thin strips
1/2 cup parsley, coarsely chopped
1/3 to 1/2 cup Dijon mustard dressing, commercial or homemade*
4 cups torn mixed salad greens, chilled and divided
coarsely ground black pepper
With a sharp knife, cut grilled turkey across the grain into 1-1/2 " x 1/4"
strips.
In a large bowl, combine turkey, tomatoes, mushrooms, onion, sweet red pepper
strips and parsley.
Add Dijon dressing, tossing lightly to coat turkey and vegetables thoroughly.
Arrange about 1 cup crisp torn mixed salad greens on each of 4 small dinner
plates.
Spoon turkey mixture onto lettuce-lined plates, dividing evenly.
Sprinkle each salad lightly with coarsely ground black pepper.
Homemade Dijon Dressing
1/3 cup white wine vinegar
1-1/2 teaspoon prepared Dijon-style mustard
1/2 teaspoon garlic juice or 1 garlic clove, peeled and minced
1/2 teaspoon sugar
Salt and pepper to taste
2/3 cup salad oil
Whisk the first 5 ingredients listed above in a small bowl.
Gradually whisk oil into mixture until thickened and thoroughly blended.
Store covered in an airtight container in the refrigerator for up to 1 month.
Nutrition Facts
Calories 300 Calories from Fat 128
Total Fat 14g
Saturated Fat 2g
Cholesterol 71mg
Sodium 71mg
Total Carbohydrate 12g
Dietary Fiber 3g
Sugars 7g
Protein 33g
-Teriyaki chicken
4 oz skinless/boneless chicken breasts
1/3 cup prepared teriyaki sauce
1/3 cup orange juice
1 tsp cornstarch
1/3 tsp ginger
½ tbsp extra virgin olive oil
1 ½ cup small broccoli florets
1 can (8 ounces) sliced water chestnuts
½ cup rice
Cut chicken breasts into 1 1/4" pieces; set aside. In a small mixing bowl,
combine teriyaki sauce, orange juice, cornstarch, and ginger; set aside. In a
large skillet, heat oil over high heat. Add the chicken pieces and stir fry
until they are lightly browned, about 3-7 minutes. Using a slotted spoon,
transfer the chicken to a bowl, leaving the drippings in the skillet. Reduce the
heat to moderate.
Add broccoli to the skillet and stir fry for 3-5 minutes. Stir the teriyaki
mixture and pour it into the skillet with the broccoli. Cook the mixture,
stirring constantly, until it is thickened and bubbly, about 2-4 minutes. Add
water chestnuts and the cooked chicken. Continue cooking until heated through,
serve over cooked rice.
nutrition:
636 calories
48 grams of protein
76 grams of carbohydrates
13 grams of fat
4 oz skinless/boneless chicken breasts
1/3 cup prepared teriyaki sauce
1/3 cup orange juice
1 tsp cornstarch
1/3 tsp ginger
½ tbsp extra virgin olive oil
1 ½ cup small broccoli florets
1 can (8 ounces) sliced water chestnuts
½ cup rice
Cut chicken breasts into 1 1/4" pieces; set aside. In a small mixing bowl,
combine teriyaki sauce, orange juice, cornstarch, and ginger; set aside. In a
large skillet, heat oil over high heat. Add the chicken pieces and stir fry
until they are lightly browned, about 3-7 minutes. Using a slotted spoon,
transfer the chicken to a bowl, leaving the drippings in the skillet. Reduce the
heat to moderate.
Add broccoli to the skillet and stir fry for 3-5 minutes. Stir the teriyaki
mixture and pour it into the skillet with the broccoli. Cook the mixture,
stirring constantly, until it is thickened and bubbly, about 2-4 minutes. Add
water chestnuts and the cooked chicken. Continue cooking until heated through,
serve over cooked rice.
nutrition:
636 calories
48 grams of protein
76 grams of carbohydrates
13 grams of fat
-Stuffed Chicken Breasts
Makes: 8 servings
Preheat oven to 350 degrees.
Pour enough filtered water over 4 sun dried tomatoes to cover and leave
overnight in the refrigerator. The next day drain and chop soaked tomatoes and
combine with
1 cup frozen chopped spinach, thawed and squeezed to remove as much moisture as
possible
1 teaspoon fresh lemon peel, grated
2 teaspoons butter
2 tablespoon fresh parsley, minced
Place 1/2 cup whole wheat or Protein bread crumbs seasoned with1/2 teaspoon
Italian, pasta or poultry seasoning blend or1/8 teaspoon each sea salt and black
pepper and 1/4 teaspoon each basil and oregano in a pie plate or shallow bowl.
Place 8 boneless skinless chicken breasts between 2 sheets of wax paper or saran
wrap and flatten slightly by pounding with a mallet or heavy pan. Remove top
piece of wax paper or saran wrap and spread equal portions of sundried tomato
mixture over each chicken breast. Roll up chicken breasts, securing with
toothpicks. Roll each stuffed breast in bread crumbs.
Place chicken in a baking pan and bake for 35-40 minutes until juices run clear
(not pink) when chicken is pierced with a fork.
Serving Size: 1 chicken breast = Calories: 300 ~ Fat: 4 g ~ Cholesterol: 75 mg ~
Protein: 27 g ~ Carbohydrates: 40 g ~ Fiber: 6 g ~ Sodium: 220 mg
Makes: 8 servings
Preheat oven to 350 degrees.
Pour enough filtered water over 4 sun dried tomatoes to cover and leave
overnight in the refrigerator. The next day drain and chop soaked tomatoes and
combine with
1 cup frozen chopped spinach, thawed and squeezed to remove as much moisture as
possible
1 teaspoon fresh lemon peel, grated
2 teaspoons butter
2 tablespoon fresh parsley, minced
Place 1/2 cup whole wheat or Protein bread crumbs seasoned with1/2 teaspoon
Italian, pasta or poultry seasoning blend or1/8 teaspoon each sea salt and black
pepper and 1/4 teaspoon each basil and oregano in a pie plate or shallow bowl.
Place 8 boneless skinless chicken breasts between 2 sheets of wax paper or saran
wrap and flatten slightly by pounding with a mallet or heavy pan. Remove top
piece of wax paper or saran wrap and spread equal portions of sundried tomato
mixture over each chicken breast. Roll up chicken breasts, securing with
toothpicks. Roll each stuffed breast in bread crumbs.
Place chicken in a baking pan and bake for 35-40 minutes until juices run clear
(not pink) when chicken is pierced with a fork.
Serving Size: 1 chicken breast = Calories: 300 ~ Fat: 4 g ~ Cholesterol: 75 mg ~
Protein: 27 g ~ Carbohydrates: 40 g ~ Fiber: 6 g ~ Sodium: 220 mg
Cheese and Spinach Stuffed Chicken Breasts
Ingredients:
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package chopped frozen spinach, thawed and pressed
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
Directions:
1 Preheat oven to 350 degrees F (175 degrees C).
2 Season chicken breasts with salt and pepper to taste. Slit open
on the side for stuffing; set aside.
3 In a medium bowl, combine the ricotta, spinach, garlic, eggs and
3/4 of the cheese. Mix well and stuff each breast with 1/4 of the
mixture; secure with toothpicks and place stuffed breasts in a
lightly greased 9x13 inch baking dish. Pour sauce over all and
sprinkle with remaining cheese.
4 Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or
until chicken is cooked through and juices run clear.
Makes 4 servings. Amount per serving:
Calories 542
Protein 57.2g
Total Fat 25.1g*
Sodium 1006mg
Cholesterol 239mg
Carbohydrates 20.5g*
Fiber 3.9g
Ingredients:
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package chopped frozen spinach, thawed and pressed
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
Directions:
1 Preheat oven to 350 degrees F (175 degrees C).
2 Season chicken breasts with salt and pepper to taste. Slit open
on the side for stuffing; set aside.
3 In a medium bowl, combine the ricotta, spinach, garlic, eggs and
3/4 of the cheese. Mix well and stuff each breast with 1/4 of the
mixture; secure with toothpicks and place stuffed breasts in a
lightly greased 9x13 inch baking dish. Pour sauce over all and
sprinkle with remaining cheese.
4 Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or
until chicken is cooked through and juices run clear.
Makes 4 servings. Amount per serving:
Calories 542
Protein 57.2g
Total Fat 25.1g*
Sodium 1006mg
Cholesterol 239mg
Carbohydrates 20.5g*
Fiber 3.9g
Chicken and Spinach
Ingredients
6 Oz boneless raw chicken breast, broilers or fryers
1 Cup raw spinach
3 Cups raw onion, sliced
1 Cup raw shallot
4 Tsp extra virgin olive oil
2 Garlic Cloves
1 Dash black ground pepper
1 Tsp ground nutmeg
4 Springs raw parsley
Directions
In non stick sauté pan cook spinach, onion and garlic in 2 tsp of
oil until tender.
Just before the vegetables are finished, add pepper and nutmeg.
Remove from heat and set aside.
In another pan, cook diced chicken in 2 tsp oil until lightly
browned.
Add spinach mixture to chicken and heat through.
Simmer entire mixture for 3-5 minutes.
Place on 2 dinner plates and garnish with fresh parsley.
Nutritional Information
Calories (Per Serving): 310.5
Protein (g): 24.5
Carbohydrates (g): 30.5
Fat (g): 11
Carb -Protein -Fat % Ratio: 38-31-31
Ingredients
6 Oz boneless raw chicken breast, broilers or fryers
1 Cup raw spinach
3 Cups raw onion, sliced
1 Cup raw shallot
4 Tsp extra virgin olive oil
2 Garlic Cloves
1 Dash black ground pepper
1 Tsp ground nutmeg
4 Springs raw parsley
Directions
In non stick sauté pan cook spinach, onion and garlic in 2 tsp of
oil until tender.
Just before the vegetables are finished, add pepper and nutmeg.
Remove from heat and set aside.
In another pan, cook diced chicken in 2 tsp oil until lightly
browned.
Add spinach mixture to chicken and heat through.
Simmer entire mixture for 3-5 minutes.
Place on 2 dinner plates and garnish with fresh parsley.
Nutritional Information
Calories (Per Serving): 310.5
Protein (g): 24.5
Carbohydrates (g): 30.5
Fat (g): 11
Carb -Protein -Fat % Ratio: 38-31-31
VIETNAMESE STEAK SANDWICH
Makes 6 servings
3 tablespoons fish sauce (see Note)
3 tablespoons lime juice
4 teaspoons brown sugar
1/2 teaspoon freshly ground pepper
1 pound flank steak, thinly sliced against the grain
1 teaspoon canola oil
6 tablespoons reduced-fat mayonnaise
3 12-inch baguettes, cut in half and split horizontally
2 small carrots, shredded or cut into matchsticks
1/2 small cucumber, cut into thin spears
1/2 cup shredded peeled daikon radish
3 scallions, trimmed and thinly sliced
1/3 cup coarsely chopped fresh cilantro
1. Preheat grill to high.
2. Whisk fish sauce, lime juice, brown sugar and pepper in a shallow dish until the sugar dissolves. Set aside 2 tablespoons of the sauce in a small bowl for Step 4.
3. Place steak in a medium bowl, add oil and toss to coat. Oil the grill rack (see Tip). Grill the steak slices, turning once, until cooked through, 3 to 4 minutes total. Transfer to the dish with the marinade, stir to coat and refrigerate for 15 minutes or up to 8 hours.
4. To assemble sandwiches: Add mayonnaise to the reserved sauce and stir to combine. Spread the mixture on baguettes, top with the marinated steak, carrots, cucumber, daikon, scallions and cilantro. Slice the sandwiches in half.
NUTRITION INFORMATION:
Per serving:
366 calories; 9 g fat (3 g sat, 2 g mono); 31 mg cholesterol; 50 g carbohydrate; 28 g protein; 8 g fiber; 733 mg sodium; 314 mg potassium.
Nutrition bonus: Vitamin A (70% daily value), Selenium (26% dv), Zinc (20% dv).
Makes 6 servings
3 tablespoons fish sauce (see Note)
3 tablespoons lime juice
4 teaspoons brown sugar
1/2 teaspoon freshly ground pepper
1 pound flank steak, thinly sliced against the grain
1 teaspoon canola oil
6 tablespoons reduced-fat mayonnaise
3 12-inch baguettes, cut in half and split horizontally
2 small carrots, shredded or cut into matchsticks
1/2 small cucumber, cut into thin spears
1/2 cup shredded peeled daikon radish
3 scallions, trimmed and thinly sliced
1/3 cup coarsely chopped fresh cilantro
1. Preheat grill to high.
2. Whisk fish sauce, lime juice, brown sugar and pepper in a shallow dish until the sugar dissolves. Set aside 2 tablespoons of the sauce in a small bowl for Step 4.
3. Place steak in a medium bowl, add oil and toss to coat. Oil the grill rack (see Tip). Grill the steak slices, turning once, until cooked through, 3 to 4 minutes total. Transfer to the dish with the marinade, stir to coat and refrigerate for 15 minutes or up to 8 hours.
4. To assemble sandwiches: Add mayonnaise to the reserved sauce and stir to combine. Spread the mixture on baguettes, top with the marinated steak, carrots, cucumber, daikon, scallions and cilantro. Slice the sandwiches in half.
NUTRITION INFORMATION:
Per serving:
366 calories; 9 g fat (3 g sat, 2 g mono); 31 mg cholesterol; 50 g carbohydrate; 28 g protein; 8 g fiber; 733 mg sodium; 314 mg potassium.
Nutrition bonus: Vitamin A (70% daily value), Selenium (26% dv), Zinc (20% dv).
Asian Barbecue Turkey Thighs
Yield: 4
Ingredients
3/4 Cup plain barbecue sauce
1/4 Cup sliced green onions, white and green parts
3 Tablespoons reduced-sodium soy sauce
2 Tablespoons sesame seeds, toasted
1 Teaspoon minced garlic
1 Teaspoon fresh gingerroot, peeled and minced
2 Pounds TURKEY THIGHS, skinned and excess fat removed
In 2-cup measure combine barbecue sauce, onions, soy sauce, sesame seeds, garlic and ginger. Remove 1/3 cup, cover and refrigerate.
Pierce holes in thighs using tines of fork.
In self-closing plastic bag combine thighs and remaining marinade. Seal bag and refrigerate overnight, turning occasionally to marinate evenly.
Prepare grill for indirect heat cooking. Cook thighs over medium heat 25 to 30 minutes per side until food thermometer, inserted in thickest portion of thigh, registers 180 degrees F. During last 10 minutes of cooking, brush with reserved marinade.
Serve hot with favorite rice dish and a vegetable, if desired.
Nutrition Facts
Calories 231
Total Fat 8g 31%
Cholesterol 97mg
Sodium 937mg
Total Carbohydrate 9g
Protein 28g
Yield: 4
Ingredients
3/4 Cup plain barbecue sauce
1/4 Cup sliced green onions, white and green parts
3 Tablespoons reduced-sodium soy sauce
2 Tablespoons sesame seeds, toasted
1 Teaspoon minced garlic
1 Teaspoon fresh gingerroot, peeled and minced
2 Pounds TURKEY THIGHS, skinned and excess fat removed
In 2-cup measure combine barbecue sauce, onions, soy sauce, sesame seeds, garlic and ginger. Remove 1/3 cup, cover and refrigerate.
Pierce holes in thighs using tines of fork.
In self-closing plastic bag combine thighs and remaining marinade. Seal bag and refrigerate overnight, turning occasionally to marinate evenly.
Prepare grill for indirect heat cooking. Cook thighs over medium heat 25 to 30 minutes per side until food thermometer, inserted in thickest portion of thigh, registers 180 degrees F. During last 10 minutes of cooking, brush with reserved marinade.
Serve hot with favorite rice dish and a vegetable, if desired.
Nutrition Facts
Calories 231
Total Fat 8g 31%
Cholesterol 97mg
Sodium 937mg
Total Carbohydrate 9g
Protein 28g
one of my favorites
"in your face" scaramble mix
INGREDIANTS
4 eggs, whole (20f, 2.4c, 24p)
4-6 (or more) jalopano wheels
2-3 pepperchini's (chopped finely)
2-3 minced garlic cloves
garlic powder (to taste)
crushed red pepper (to taste)
black pepper (ground, to taste)
2-4 slices thick bacon (4slices = 28f, 0c, 20p)
1tbls pico de gilo (sp) (no not sh!tty salsa) (0f, 1c, 0p)
1-2tbls sour cream (1tbls= 6f, 2c, 1p)
1 large avacado (smashed..roughly 180g wt) (180g yields: 30f, 18c, 6p)
1 slice swiss cheese (8f, 1c, 9p)
1 slice med cheddar (9f, 0c, 7p)
DIRECTIONS
1: mix 1st 7 ingrediant together in container ( i use an old CC tub).
2: smash avacodo in center of large plate.
3: cook bacon, place on paper towels, pat greese off, chop or mince, add to egg mix.
4: clear grease off of pan, with paper towel. (dont want this to greasy)
pour egg mix into pan, add swiss cheese (i tear into chuncks b4 i add) and cont to scramble till done to your liking.
5: place scramble mix atop avacados.
6: pepper and to taste.
7: place cheddar cheese ontop.
8: add sour cream.
9: top off with Pico de gilo (sp)
nutrition: (this is w/1 dallop of sour cream & 4 strips thick bacon)
FAT: 101g
CARB: 24.4
FIBER:18
IMPACT CARBS: 6.4
PRO: 67
TOTAL CALS: 1202.6
this is not for the weak of heart or for pussies who cant handle the heat.
"in your face" scaramble mix
INGREDIANTS
4 eggs, whole (20f, 2.4c, 24p)
4-6 (or more) jalopano wheels
2-3 pepperchini's (chopped finely)
2-3 minced garlic cloves
garlic powder (to taste)
crushed red pepper (to taste)
black pepper (ground, to taste)
2-4 slices thick bacon (4slices = 28f, 0c, 20p)
1tbls pico de gilo (sp) (no not sh!tty salsa) (0f, 1c, 0p)
1-2tbls sour cream (1tbls= 6f, 2c, 1p)
1 large avacado (smashed..roughly 180g wt) (180g yields: 30f, 18c, 6p)
1 slice swiss cheese (8f, 1c, 9p)
1 slice med cheddar (9f, 0c, 7p)
DIRECTIONS
1: mix 1st 7 ingrediant together in container ( i use an old CC tub).
2: smash avacodo in center of large plate.
3: cook bacon, place on paper towels, pat greese off, chop or mince, add to egg mix.
4: clear grease off of pan, with paper towel. (dont want this to greasy)
pour egg mix into pan, add swiss cheese (i tear into chuncks b4 i add) and cont to scramble till done to your liking.
5: place scramble mix atop avacados.
6: pepper and to taste.
7: place cheddar cheese ontop.
8: add sour cream.
9: top off with Pico de gilo (sp)
nutrition: (this is w/1 dallop of sour cream & 4 strips thick bacon)
FAT: 101g
CARB: 24.4
FIBER:18
IMPACT CARBS: 6.4
PRO: 67
TOTAL CALS: 1202.6
this is not for the weak of heart or for pussies who cant handle the heat.
Smoked Chicken Sandwich
½ (8-ounce) loaf sourdough bread
¼ tbsp. vinegar
2 tbsp. chopped parsley
1/8 cup low-fat mayonnaise or fat-free salad dressing ¼ cup chopped bell peppers (you can't go wrong with bell peppers) ½ small onion thinly sliced ½ medium sized tomato sliced
8 (1-ounce) slices low-fat mozzarella cheese
2 cloves minced garlic
8 (1-ounce) slices lean chicken
1 tbsp. black pepper
Slice the loaf of bread horizontally. Remove some soft bread from inside each half. Stir mayonnaise and vinegar together. Add parsley, bell peppers, black peppers, and garlic to the mix. Let stand for 15 minutes. Layer the bottom of the loaf with 4 slices of chicken and cheese, then layer with half of the onions and half of the tomatoes. Spread half of the mayonnaise concoction and repeat the entire process from the start with the remaining ingredients. Close the sandwich with the second bread shell and chill until it's ready to serve. When serving, cut loaf into 3 wedges (secure loaf with wooden sticks for a better cut). Makes 3 servings.
Per Serving
Calories: 320 calories
Protein: 24g
Fat: 6g
Carbohydrates: 35g
½ (8-ounce) loaf sourdough bread
¼ tbsp. vinegar
2 tbsp. chopped parsley
1/8 cup low-fat mayonnaise or fat-free salad dressing ¼ cup chopped bell peppers (you can't go wrong with bell peppers) ½ small onion thinly sliced ½ medium sized tomato sliced
8 (1-ounce) slices low-fat mozzarella cheese
2 cloves minced garlic
8 (1-ounce) slices lean chicken
1 tbsp. black pepper
Slice the loaf of bread horizontally. Remove some soft bread from inside each half. Stir mayonnaise and vinegar together. Add parsley, bell peppers, black peppers, and garlic to the mix. Let stand for 15 minutes. Layer the bottom of the loaf with 4 slices of chicken and cheese, then layer with half of the onions and half of the tomatoes. Spread half of the mayonnaise concoction and repeat the entire process from the start with the remaining ingredients. Close the sandwich with the second bread shell and chill until it's ready to serve. When serving, cut loaf into 3 wedges (secure loaf with wooden sticks for a better cut). Makes 3 servings.
Per Serving
Calories: 320 calories
Protein: 24g
Fat: 6g
Carbohydrates: 35g
