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Amazing Chicken Recipe
I copied this from a facebook page.... I only did one chicken breast cut into 3 (I just can not that much and I am not a fan of eating leftovers for a week). It was really good, cooked it in a glass dish with a cover and it came out nice and moist. I have been having trouble getting more then 2 small bites of meats in and this was good.1 tsp seasoning salt
1/2 cup plain greek yogurt
1 tsp garlic
Parmesean Cheese (enough to coat)
This is enough for two boneless skinless chicken breasts, increase recipe to suit.
Mix top three ingredients together in a bowl, coat the chicken completely and then roll it in parm cheese. Cook at 375 for 45 mins or until done.
Michelle
Referral sent - Jan 11/13 Orientation - Apr 4/13 Nurse & Dietitian - Apr 8/13 (287 lbs) Food Class - Apr 10/13 Social worker - Apr 29/13 Nurse, Dietitian & Social worker - Jun 3/13 (284 lbs) Meet Surgeon - Oct 31/13 (277 lbs) Post-op food class - Nov 4/13 PATTS - Nov 6/13 & Nov 15/13 Surgery - Nov 19/13 (264 lbs)
I just saw one at "chocolatecoveredkatie.com" that sounds good, maybe you could find something there that would work for you...
I just saw one at "chocolatecoveredkatie.com" that sounds good, maybe you could find something there that would work for you...
Hi I am looking for a muffing recipe that would be good for breakfast and snaks and has at least 10-15g of protein and low on calories .. probably made with oatmeal.
I cant tolerate most breakfast foods like eggs or yogurt but i am usually ok with eggs added as part of a recipe.
would appreciate any links or alternative suggestions.
Thanks - katie
RNY - December 10 2013 Dr Lindsay Toronto's Saint Joseph Hospital Toronto
Hot Spinach and Artichoke Dip
Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts
Calories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g Sodium: 244.7 g Ingredients:
-
13.75 oz artichoke hearts packed in water
, drained
- 10 oz frozen spinach, thawed and squeezed
- 1/4 cup chopped shallots
- 1 clove garlic
- 1/2 cup fat free Greek yogurt
- 1/2 cup light mayonnaise
- 2/3 cup Parmigiano Reggiano
- 4 oz shredded part skim mozzarella cheese
- salt and fresh pepper to taste
- olive oil spray
Preheat oven to 375°.
In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.
Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups. Thanks to skinnytaste.com
I remember her. I had her recipes as well. I haven't been on OH for a long time, but came back looking for recipes. If she replies, will you share her file with me? [email protected]
thank you!
This recipe sounds DELISH!!!
"I WANT TO LIVE.......thin."
Highest weight ever: 240
Start of WL journey: 217
Weight at surgery : 204
Weight 3 mos. post-op - 170
Rating:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 28 meatballs
Serving Size: 4 meatballs
Gather
1 pound lean ground chicken 1 egg 1/2 cup panko breadcrumbs 1 carrot 1 stalk celery 2 green onions 1/2 teaspoon garlic powder 1/4 teaspoon salt 1 ounce crumbled blue cheese 1/2 cup Frank's Hot Sauce (or your favorite), divided 1 tablespoon butterStep by step
- Preheat the oven to 350F.
- Line a cookie sheet with foil and coat with nonstick spray.
- Cut the celery, carrot and green onion into large chunks and throw into a food processor.
- Pulse to chop into small bits.
- In a large bowl, combine the vegetable mixture, chicken, egg, breadcrumbs, garlic powder, salt, 1/2 the hot sauce and the blue cheese.
- Gently fold together to combine, but don't overmix.
- Form the mixture into small meatballs - you should get about 28 small meatballs.
- Place the meatballs on the cookie sheet.
- Bake for 20 minutes.
- While the meatballs are baking, put the rest of the hot sauce and the butter into a microwave safe dish.
- Microwave about 30 seconds, until butter melts.
- Stir well to combine.
- Remove the meatballs from the oven and allow to cool for a few minutes.
- Place the meatballs onto a serving dish and drizzle with butter/hot sauce mixture.
- Enjoy!
Nutrition
WW PP 4; Calories 157; Total Fat 8.7g; Saturated Fat 3.5g; Trans Fat 0.0g; Cholesterol 87mg; Sodium 741mg; Total Carbohydrates 5.8g; Dietary Fiber 0.6g; Sugars 0.8g; Protein 13.8g
Rating:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 10 servings
Serving Size: about an ounce (small handful)
Gather
1 1/2 cups raw almonds 1 cup raw pecans 1 tablespoon butter 2 teaspoons dark brown sugar 1/2 teaspoon cayenne 1/2 teaspoon sea salt 2 tablespoons roughly chopped fresh rosemaryStep by step
- Preheat the oven to 350F.
- Spread the nuts out on a cookie sheet.
- Place in the oven for 10-12 minutes, till toasty.
- While the nuts are in the oven, melt the butter in a large bowl.
- Add the next four ingredients to the bowl and mix together.
- When the nuts are ready, carefully remove them from the oven and add to the butter mixture.
- Toss well to coat, then spread back out on the cookie sheet or a piece of waxed paper to cool.
- Serve warm or cooled.
Nutrition
WW PP 5; Calories 170; Total Fat 16.0g; Saturated Fat 1.9g; Trans Fat 0.0g; Cholesterol 3mg; Sodium 102mg; Total Carbohydrates 5.2g;Dietary Fiber 2.8g; Sugars 1.6g; Protein 4.0g
ReginaL · 3 replies · 982 views
