keetie
P/RR/S Elite
Posts: 341
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Post by keetie on Feb 27, 2009 19:10:20 GMT -5
Ok Guys n Gals time to start sharing your secret recipes with us wether it be ON/OFF SEASON.  |
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Post by Cathy on Mar 2, 2009 8:01:14 GMT -5
Found it!
Cat's Chickabee pattie's......measure out the appropiate amount of ground chicken breast for your macro's....mix in food processer or by hand with ground ginger root ( has more kick than plain ground ginger) and a bit of sea salt.
Cook in the manner of your choosing!
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Post by Rick on Mar 2, 2009 9:11:39 GMT -5
Electric can opener. 1 can of tyson chicken breast. Chow down!
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Post by franchise on Mar 2, 2009 10:45:04 GMT -5
olive oil in a pan, throw in some spices (black pepper, salt, cayenne pepper, red pepper, whatever) cook ground turkey, throw in siced red pepper green pepper, sun dried tomatoes, a can of diced tomatoes, some chicken broth. Boil it down so there's only a little liquid in the pan. Either eat straight like that, or throw it over some type of pasta (macaroni or orzo or bowties stuff like that) you can throw in some spinach too... get creative
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Post by bloodstrike75 on Mar 7, 2009 18:01:17 GMT -5
Pork Medallions with Balsamic-Honey Glaze
I actually got this from watching a show on FoodTV, and just copied and pasted it from their website. Doesn't take long to cook, and I think it's good. Serve it with some brown rice and veggies and you got a meal!
Ingredients
For the balsamic-honey glaze:
* 4 cloves garlic, finely chopped
* 1 tablesthingy chopped fresh rosemary, plus rosemary branches for garnish
* 1/2 cup balsamic vinegar
* 3 tablesthingys honey
* 2 tablesthingys olive oil
* 1 tablesthingys Dijon mustard
* Salt and freshly ground black pepper
For the pork:
* 1 3/4 to 2 pounds pork tenderloin
* Canola oil, for searing
Directions
Preheat the oven to 350 degrees F.
Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
Pour the glaze over the slices and turn them to coat.
Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
To serve place pork medallions on a platter and sthingy the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.
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Post by bloodstrike75 on Mar 7, 2009 18:07:12 GMT -5
Tilapia
Got this from just throwing some stuff together.
Ingredients:
Tilapia fillets
Crushed Red Pepper
Green Onion
Lime juice
Garlic
Take the tilapia and place on a sheet of aluminum foil. Brush fillet with olive oil. Sprinkle with however much heat you want from the Crushed red pepper. Add some green onion and minced garlic, then a splash of lime juice.
Wrap fish up and grill on the grill until finished. Usually 3-4 mins per side.
I usually like to serve this with some wheat herb flavored couscous and asparagus.
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Post by bloodstrike75 on Mar 7, 2009 18:14:21 GMT -5
Banana BreadI love my mom's banana bread!! But I can't really eat hers because it's too fattening.  So I had to find a recipe that I liked that would suffice, and here it is: Ingredients: 2 cups bananas (mashed) 24 (1g) packets Splenda 3 eggs (I use egg beaters) 1 cup unsweetened applesauce 2 teasthingys vanilla 2 cups wheat flour 1 cup white flour 2 teasthingys cinnamon 1 teasthingy baking soda 1/2 teasthingy baking powder 1 cup pecans 1/2 cup raisins Preheat oven to 325. Spray 2 loaf pans with some Pam. Combine flour cinnamon, salt, soda and powder then set aside. Combine Splenda, eggs, applesauce & vanilla in a large bowl. Add bananas & pecans. Add banana mixture to flour mixture & stir well. Pour evenly into prepared loaf pans. Bake 60-65 mins or until they pass the toothpick test. Let cool in pans 10 mins. Remove from pans on to wire rack. You can freeze a loaf too!!
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Post by bloodstrike75 on Mar 7, 2009 18:21:15 GMT -5
Bloodstrike's Chicken Rub  I eat this when I'm not really on a diet. I like to put it on ribs or I buy the boneless, skinless thighs. It took me about 1-2 years to come up with this recipe, just playing around. I saw a show about BBQ and saw that some dude in Mississippi has a similar recipe and is doing successfully well with it.  1-2 TBSP of Dale's Sauce 8 TBSP of Brown Sugar 1 TBSP of Chili Powder 1 tsp of Black Pepper 1 tsp of Paprika 1 tsp of Cayenne pepper or Chipotle Chili Pepper 1 tsp of garlic salt 1 tsp of onion powder 1 tsp of ground cumin Place chicken in bowl and mix Dale's sauce into chicken, set to side. Mix together all above dry ingredients. Rub mixture into the meat. Cover bowl, and let marinate at least 2 hours in fridge. (It's better to let it sit overnight!!) Grill meat. Not too high of heat because of the brown sugar will char.
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keetie
P/RR/S Elite
Posts: 341
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Post by keetie on Mar 7, 2009 23:45:26 GMT -5
Great way to start , I was reading a monthly newsletter I think it could have been from Monica Brant and it had a recipe in there that I stole the other morning for my pre workout meal.. hmmm yummy 1 X Correctly Measured Protein Powder of your desire Almonds (correctly measured there too  ) Add a small amount of water and mix, place in freezer for a short amount of time. Remove and it's like gooey cake mix.. I love it. |
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keetie
P/RR/S Elite
Posts: 341
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Post by keetie on Mar 7, 2009 23:46:22 GMT -5
Banana BreadI love my mom's banana bread!! But I can't really eat hers because it's too fattening. So I had to find a recipe that I liked that would suffice, and here it is: Ingredients: 2 cups bananas (mashed) 24 (1g) packets Splenda 3 eggs (I use egg beaters) 1 cup unsweetened applesauce 2 teasthingys vanilla 2 cups wheat flour 1 cup white flour 2 teasthingys cinnamon 1 teasthingy baking soda 1/2 teasthingy baking powder 1 cup pecans 1/2 cup raisins Preheat oven to 325. Spray 2 loaf pans with some Pam. Combine flour cinnamon, salt, soda and powder then set aside. Combine Splenda, eggs, applesauce & vanilla in a large bowl. Add bananas & pecans. Add banana mixture to flour mixture & stir well. Pour evenly into prepared loaf pans. Bake 60-65 mins or until they pass the toothpick test. Let cool in pans 10 mins. Remove from pans on to wire rack. You can freeze a loaf too!! I am definetely going to try this.. |
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Post by naturalleo on Aug 2, 2010 13:13:11 GMT -5
I'm so glad I found this page....
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Post by hossjob on Aug 12, 2010 8:02:35 GMT -5
This is my favorite chkcen recipe:
Cut chicken into cubes/chunks/strips
Separate 1-3 egg whites depending on teh amt of chicken cooking
Make a blend of 1/2 whole wheat flower and 1/2 reduced fat parmasean cheese
Add garlic, oregano, & basil to mix
Mix flower/parm/garlic/oreg/basil in a dish
Dip chicken strips in egg white
roll in above mentioned mix
brown til a crisp in a heavy skilled coated with Olive Oil or ENOVA Oil
Finish baking in oven at 350 degrees
I like to eat plain or to pour a bit of frank's red hot on it for a kick. I also will serve it with Low Sugar marinara sauce and whole wheat pasta. Typically the pasta/marinara are for my ladies because I'm not a huge fan of either.
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Post by rantorcha on Aug 12, 2010 10:14:23 GMT -5
This sounds awesome, Kyle! I will be trying this out post-contest, fo sho.
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Post by downbutnotout on Aug 12, 2010 16:34:53 GMT -5
ok seriously I need a million Tilapia recipes that don't add calories to make it flavorful! I see one here, I do something similar most nights. But I'm eating 3 pieces of it a day. BLAH! Gets realllllly boring.
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Post by hossjob on Aug 13, 2010 7:52:00 GMT -5
Here is what I do with Tilapia at the moment:
Large Pan
Spray with Pam Spray
Add Lemon Pepper, Black Pepper, a touch of garlic salt and a touch of lowrey's all season
Put Tilapia on pan on top of the seasons you've laid down
Put lemon pepper, black pepper and garlic salt on top.
Bake until done.
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So I had to find a recipe that I liked that would suffice, and here it is:
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