Can anyone give me a nice low cal receipe for chicken?!
my recipe for good low cal chicken is simple.
1. walk to a restaurant.
2. order a chicken dish.
3. eat it.
4. walk back home.
now, the only caveat in this is that restaurant should be atleast a couple of miles away from home. by doing this, you can lose calories when u gain some too. in total, you would compensate for the calories you gained by eating by losing some. both in advance and after done eating. howzzat?
now this is the best answer as far as i know..!
Answers: if you really want a recipe, you ask ur mom/chef/boyfriend/husband or whoever cooks for you.
my recipe for good low cal chicken is simple.
1. walk to a restaurant.
2. order a chicken dish.
3. eat it.
4. walk back home.
now, the only caveat in this is that restaurant should be atleast a couple of miles away from home. by doing this, you can lose calories when u gain some too. in total, you would compensate for the calories you gained by eating by losing some. both in advance and after done eating. howzzat?
now this is the best answer as far as i know..!
Bake a whole chicken, just like you would a turkey.
Quick and Low-Cal Grilled Bistro Chicken
Ingredients
1/2 cup mayonnaise
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic salt
1/2 lemon, juice of
4 boneless skinless chicken breast halves (about 1-1/4 lb.)
Directions
1. Stir together all the herbs, mayo, and lemon juice. Brush on the chicken.
2. Light your grill about 20 minutes before grilling the chicken. Allow the chicken to soak up the first brushing.
3. Place on the grill and cook until done, continuing to brush the mixture on the chicken until done.
http://www.recipezaar.com/152742
Low-Carb/Low-Cal Chicken & Broccoli Teriaki
Low-Carb, Low-calorie, Low-Fat Add Rice for Fiber & Kids
Ingredients
4-6 Boneless/Skinless Chicken Breast
1 pack Frozen Broccoli Florets
1 tsp. Salt
1 tsp. Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Dehydrated Onions
4 tblsp. Teriaki Sauce
1 tblsp. Olive Oil
Preparation
Cut Chicken Breast into bite sized chunks, place in medium hot pan to saute with Olive Oil, add Salt, Pepper, Onions, & Garlic Powder. Saute will Chicken is WELL DONE. While Chicken is cooking, boil or steam Broccoli in seperate pan til tender. When both are cooked fully, add Teriaki Sauce to Chicken pan and mix well, add Broccoli and turn in sauce to coat. Serve alone or over Rice.
Cook's Notes
Keep Pan at Medium Heat so Oil and Sauce do not burn.
http://www.mealsmatter.org/recipes-meals...
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here you are all the low cal chickn recipe
Low Cal Crock Chicken
4 boneless skinless chicken breasts
1 tablespoon seasoning , McCormick 1 Step Chicken Seasoning
16 ounces frozen stew vegetables
8 ounces frozen broccoli cuts
10 ounces cream of chicken soup
2 teaspoons mixed Italian herbs
Directions
1If the chicken breasts are large, cut them in half, lenghtwise.
2Coat the chicken breasts with the McCormick 1 Step Chicken Seasoning.
3Brown the chicken pieces, on both sides, in a frying pan sprayed with no-stick spray. Turn once, takes about 5 minutes.
4Put the browned chicken pieces in the bottom of your crock pot. Top with all the vegetables (and extra potatoes, if you want).
5Mix the cream soup, ? can of water and the Italian herbs together. Pour over the veggies and chicken.
6Cover and cook for 8 hours on low (or longer if you are out longer).
Chicken Casserole (Low Cal)
2 tablespoons light margarine
1 garlic clove , minced
6 tablespoons flour
1 1/4 cups chicken stock , defatted
1 cup skim milk
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups cooked chicken breasts , diced
1/4 cup reduced-calorie mayonnaise
2 cups celery , diced
2 tablespoons onions , chopped
2 tablespoons lemon juice
2 cups rice , cooked and cooled
Directions
1Melt margarine in medium-size saucepan, add garlic, and cook until it starts to sizzle.
2Add the flour and stir 1-2 minutes, but do not brown.
3Add the stock and milk very slowly, whisking to prevent lumps.
4Whisk until mixture comes to a boil.
5Add salt & pepper and cook for 1 minute more.
6In a large mixing bowl, combine the sauce with the chicken, mayo, celery, onion, lemon juice, and rice.
7Mix well and pour into a casserole dish sprayed with nonstick spray.
8Cook until bubbly at 350 degrees, 50-60 minutes.
Cheesy Chicken Pot Biscuit Cups (Low Fat, Low Cal)
1 (7 1/2 ounce) can refrigerated biscuits or buttermilk biscuits
1 cup cooked chicken breasts , diced
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
2/3 cup low-fat cheddar cheese
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
Directions
1Preheat oven to 400 degrees.
2Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.
3In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
4Evenly spoon chicken mixture into prepared biscuit cups.
5Bake for 12 to 15 minutes or until golden brown.
6Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.
i m 100% vageterian
Adobo
1 half cup of white vinager
1 quarter cup of soy sauce
1 table spoon of black pepper
2 table spoons of minced garlic
1 bay leaf
1 whole chicken quartered
Place ingredients in slow cooker on low all day. Serve with white rice.
++++++++++++++++++++++++++++
Heat a pan (don't use nonstick) to just below the smoke point of your oil (I use corn oil). Place a quartered whole chicken in the pan - brown both sides and then add about a half cup of water to deglaze - the violent boiling will lift most of the brown bits off the bottom. Allow the liquid volume to decrease by half before adding the following ingredients (mix them together first and play with the quantities to suit your own taste)
1 cup of sweet fruit juice - litchi, grape, and orange work good.
juice from 2 medium limes
2-3 tablespoons of coconut milk powder
1 tablespoon powdered ginger
1 dash of cinnamon
a few basil leaves
a few kafir lime leaves
1 lemon grass sprig
3 dried thai chili peppers
1-2 tablespoons of soy sauce
Reduce the heat to simmer and cover until chicken is done.
Serve with white rice.
I use chicken breasts for this recipe--one breast per person, but you could try it with wings or thighs too. Coat each piece in mustard and then roll in breadcrumbs. Bake at 350 for 40-45 minutes. I serve this with rice and spinach.