What are some low calorie recipes?!
Anything from main meal to treats!.Www@FoodAQ@Com
Answers:
Skillet Lemon Chicken
Tender chicken and broccoli in a delicate lemony sauce, served over rice
Hands On: 20 minutes
Total: 30 minutes
Makes: 4 servings (1-1/4 cups chicken mixture over 3/4 cup rice each)
Ingredients
1 cup long-grain white rice, uncooked
1 pound boneless skinless chicken breasts, cut into thin strips
PAM Butter No-Stick Cooking Spray
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pkg (16 oz each) frozen broccoli florets, thawed
3/4 cup chicken broth
1 tablespoon cornstarch
1/2 teaspoon garlic powder
1 tablespoon fresh lemon juice
Directions
Cook rice according to package directions!. Meanwhile, place chicken in medium bowl; spray evenly with cooking spray!. Sprinkle with salt and pepper; toss lightly!.
Spray large skillet with additional cooking spray; heat over medium-high heat!. Add chicken; stir-fry 4 to 5 minutes, or until chicken strips are no longer pink in centers!. Add broccoli; stir-fry 2 to 3 minutes, or until heated through!.
Beat broth, cornstarch and garlic powder in medium bowl with wire whisk until well blended!. Gradually add to chicken mixture in skillet; cook 3 to 4 minutes, or until sauce is thickened, stirring constantly!. Stir in lemon juice!. Serve over the rice!.
Ingredients
1/4 cup Hunt's Ketchup
1/4 cup Worcestershire sauce
1/4 cup white wine vinegar
1/4 cup honey
2 tablespoons La Choy Lite Soy Sauce
2 cloves garlic, finely chopped
6 boneless skinless chicken breast halves
PAM for Grilling Spray
1 can (14!.5 oz each) Hunt's Petite Diced Tomatoes, drained
1 cup finely chopped fresh pineapple, mango or paapaya (or combination)
1/4 cup finely chopped red onion
1 tablespoon chopped fresh cilantro
Directions
Combine ketchup, Worcestershire sauce, vinegar, honey, soy sauce and garlic in large resealable plastic bag; blend well!. Pound chicken with meat mallet to even out thickness for more even cooking!. Add chicken to bag; seal!. Turn to coat evenly with ketchup marinade!. Refrigerate 2 hours or overnight!.
Spray cold grill and utensils with grilling spray!. Preheat grill to medium heat!. Combine drained tomatoes, pineapple, onion and cilantro in small bowl; set aside!. Remove chicken from bag; discard marinade!.
Grill chicken about 5 minutes on each side, or until no longer pink in center!. Serve each breast with salsa!.
Cook's Tips
Chicken may be cooked in large nonstick skillet!. Spray cold skillet with cooking spray!. Place over medium heat for 1 minute!. Add chicken and cook about 4 minutes on each side, or until no longer pink!.Www@FoodAQ@Com
Tender chicken and broccoli in a delicate lemony sauce, served over rice
Hands On: 20 minutes
Total: 30 minutes
Makes: 4 servings (1-1/4 cups chicken mixture over 3/4 cup rice each)
Ingredients
1 cup long-grain white rice, uncooked
1 pound boneless skinless chicken breasts, cut into thin strips
PAM Butter No-Stick Cooking Spray
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pkg (16 oz each) frozen broccoli florets, thawed
3/4 cup chicken broth
1 tablespoon cornstarch
1/2 teaspoon garlic powder
1 tablespoon fresh lemon juice
Directions
Cook rice according to package directions!. Meanwhile, place chicken in medium bowl; spray evenly with cooking spray!. Sprinkle with salt and pepper; toss lightly!.
Spray large skillet with additional cooking spray; heat over medium-high heat!. Add chicken; stir-fry 4 to 5 minutes, or until chicken strips are no longer pink in centers!. Add broccoli; stir-fry 2 to 3 minutes, or until heated through!.
Beat broth, cornstarch and garlic powder in medium bowl with wire whisk until well blended!. Gradually add to chicken mixture in skillet; cook 3 to 4 minutes, or until sauce is thickened, stirring constantly!. Stir in lemon juice!. Serve over the rice!.
Ingredients
1/4 cup Hunt's Ketchup
1/4 cup Worcestershire sauce
1/4 cup white wine vinegar
1/4 cup honey
2 tablespoons La Choy Lite Soy Sauce
2 cloves garlic, finely chopped
6 boneless skinless chicken breast halves
PAM for Grilling Spray
1 can (14!.5 oz each) Hunt's Petite Diced Tomatoes, drained
1 cup finely chopped fresh pineapple, mango or paapaya (or combination)
1/4 cup finely chopped red onion
1 tablespoon chopped fresh cilantro
Directions
Combine ketchup, Worcestershire sauce, vinegar, honey, soy sauce and garlic in large resealable plastic bag; blend well!. Pound chicken with meat mallet to even out thickness for more even cooking!. Add chicken to bag; seal!. Turn to coat evenly with ketchup marinade!. Refrigerate 2 hours or overnight!.
Spray cold grill and utensils with grilling spray!. Preheat grill to medium heat!. Combine drained tomatoes, pineapple, onion and cilantro in small bowl; set aside!. Remove chicken from bag; discard marinade!.
Grill chicken about 5 minutes on each side, or until no longer pink in center!. Serve each breast with salsa!.
Cook's Tips
Chicken may be cooked in large nonstick skillet!. Spray cold skillet with cooking spray!. Place over medium heat for 1 minute!. Add chicken and cook about 4 minutes on each side, or until no longer pink!.Www@FoodAQ@Com
Chicken Breat PierreI
NGREDIENTS
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14!.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce
DIRECTIONS
In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper!. Coat chicken breasts with flour mixture!. Melt butter in a large skillet over medium heat, and brown chicken on all sides!. Remove from skillet, and drain on paper towels!.
In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce!. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce!. Bring to a boil; reduce heat, and return chicken to skillet!. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear!.Www@FoodAQ@Com
NGREDIENTS
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14!.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce
DIRECTIONS
In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper!. Coat chicken breasts with flour mixture!. Melt butter in a large skillet over medium heat, and brown chicken on all sides!. Remove from skillet, and drain on paper towels!.
In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce!. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce!. Bring to a boil; reduce heat, and return chicken to skillet!. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear!.Www@FoodAQ@Com
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