Please Scroll Down to See Forums Below
Does anyone have suggestions?
- Thread starter woollis2
- Start date
The keys, in my opinion, to making palatable meals that work with a cutting diet are spices and chicken stock, of which there are many decent ones available at the grocery store.
A good basic meal consists of doing the following:
1) Saute a boneless, skinless breast of chicken in a skillet (even better if its NOT a non-stick) after spraying the bottom of with a little PAM.
2) After the chicken is well browned on both sides, remove it from the pan, and place it on a plate or whatever.
3) Without cleaning out the pan, add diced onion and garlic (I don't have exact measurements, I just wing it) and cook over medium/high heat until translucent.
4) When the onion and garlic are translucent, add about a half cup of so (again, I wing it) of canned or cartoned LOW SODIUM/NON FAT chicken stock (sometimes just called broth) to the pan, then scrape the bottom of the pan with a wooden spoon to loosen the brown bits from the bottom of the pan.
5) Keep cooking until the sauce you have now created starts to boil.
6) Stir in a tablespoon or so of dijon mustard, add back the chicken breast and cook the chicken in the sauce until the sauce is the thickness you want (maybe 2 minutes).
7) Plate the chckin and sauce and top with an herb like rosemary or thyme.
This recipe is very simple. You can do steaks this way by adding muchrooms with the onion and garlic.
Also, don't forget to salt and pepper to taste.
You can add peppers, brocolli, carrots, whatever to this. Once you get the technique down, you can play around as much as you want.
A good basic meal consists of doing the following:
1) Saute a boneless, skinless breast of chicken in a skillet (even better if its NOT a non-stick) after spraying the bottom of with a little PAM.
2) After the chicken is well browned on both sides, remove it from the pan, and place it on a plate or whatever.
3) Without cleaning out the pan, add diced onion and garlic (I don't have exact measurements, I just wing it) and cook over medium/high heat until translucent.
4) When the onion and garlic are translucent, add about a half cup of so (again, I wing it) of canned or cartoned LOW SODIUM/NON FAT chicken stock (sometimes just called broth) to the pan, then scrape the bottom of the pan with a wooden spoon to loosen the brown bits from the bottom of the pan.
5) Keep cooking until the sauce you have now created starts to boil.
6) Stir in a tablespoon or so of dijon mustard, add back the chicken breast and cook the chicken in the sauce until the sauce is the thickness you want (maybe 2 minutes).
7) Plate the chckin and sauce and top with an herb like rosemary or thyme.
This recipe is very simple. You can do steaks this way by adding muchrooms with the onion and garlic.
Also, don't forget to salt and pepper to taste.
You can add peppers, brocolli, carrots, whatever to this. Once you get the technique down, you can play around as much as you want.
I don't work professionally, but I cook alot (did Christmas dinner for a dozen people), and enjoy reading about food and cooking. "Clean" food doesn't have to be bad tasting and its a shame people don't learn a couple of basic skills. I understand that people often don't have time to cook and I respect that, but I've found that dieting is alot easier when the food's better and the person who's food I like the best is my own. Its just a question of prioritizing. Most people on this board would never say they didn't have time to workout, because they've made that a priority in their lives. I've added cooking as part of this lifestyle and would never eat a three day old, cold, plain chicken breast again. Thant's just me and where my priorities are.
I started off by concocting things but it started reading and occasionally watching the food network (which is actually quite informative) and learned some skills.
I started off by concocting things but it started reading and occasionally watching the food network (which is actually quite informative) and learned some skills.
A good one with chicken and rice and easy to
1. 2 cups of minute rice
2. 1 can of low fat cream of chicken soup
3. 4 chicken breasts skinless
4. 1 packet of onion soup mix
-spray pam in glass baking dish the 9x13? size dish is good
-mix 2 cups of rice and onion mix spread over bottom of dish to bake
-mix 1 can of soup and 2 cans of water together add to rice mixture in pan
-add 4 chicken breasts to the top of mixture pepper to taste
-bake 1 1/2 hours at 325 degrees
eat and enjoy
Not really low cal but sure is tasty and good had it tonight
1. 2 cups of minute rice
2. 1 can of low fat cream of chicken soup
3. 4 chicken breasts skinless
4. 1 packet of onion soup mix
-spray pam in glass baking dish the 9x13? size dish is good
-mix 2 cups of rice and onion mix spread over bottom of dish to bake
-mix 1 can of soup and 2 cans of water together add to rice mixture in pan
-add 4 chicken breasts to the top of mixture pepper to taste
-bake 1 1/2 hours at 325 degrees
eat and enjoy
Not really low cal but sure is tasty and good had it tonight
That's exactly the kind of thing I'm talking about. Resoursefulness. I would add mushrooms to make it even better.
You could cook a bunch of chicken breasts ahead of time. Saute some mushrooms, add some low fat cream of whatever soup to the mushrooms and then put in the pre-cooked chicken breast until its heated through. Anybody would like that meal and I bet you could have it plated in 12 minutes.
You could cook a bunch of chicken breasts ahead of time. Saute some mushrooms, add some low fat cream of whatever soup to the mushrooms and then put in the pre-cooked chicken breast until its heated through. Anybody would like that meal and I bet you could have it plated in 12 minutes.
