Easy Lemon Chicken Potato Casserole Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: About 6-8 servings

Ingredients

• 2.5 cups condensed cream of mushroom OR cream of chicken soup (the equivalent of 2 cans)
• 1/2 cup milk
• 1.5 lbs. Yukon gold potatoes, very thinly sliced (no thicker than 1/8")
• 2 cloves garlic, minced
• 1 small white onion, peeled and thinly sliced
• 1.5 lbs. boneless, skinless chicken breasts
• salt and freshly-ground black pepper
• 1 lemon, thinly sliced and halved (into half coins)
• (optional garnish: chopped fresh parsley or fresh thyme)

Method

Preheat oven to 425 degrees F.

Add condensed soup and milk to a saucepan and whisk to combine. Heat over medium-high heat until simmering, stirring frequently. When it reaches a simmer, remove from heat and set aside.

Meanwhile, in a separate large mixing bowl, add potatoes, onion, garlic, and chicken. Pour in the condensed soup mixture, along with a generous pinch of salt and pepper, and gently toss to combine until the potato and chicken mixture is evenly coated.

Transfer mixture to a 9 x 13 baking dish. Tuck lemon wedges into the mixture randomly. Then cover the top of the pan with aluminum foil.

Bake for 1 hour or until the potatoes are tender. Carefully remove the foil, and change oven to the high "broil" setting. Broil the casserole for an extra 2-3 minutes to crisp up the top, watching very carefully so that it does not burn.

Remove pan from oven and serve warm.

Then if you want a little extra color and flavor, garnish it with some fresh herbs.

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Article source: http://www.gimmesomeoven.com/easy-lemon-chicken-potato-casserole-recipe/

Philly Cheese Steak Stuffed Peppers Recipe

Prepare: 20 mins

Cook: 20mins

Servings: 4

Ingredients

• 2 green bell peppers
• 8 slices of provolone cheese
• 1 medium onion, chopped
• 1 cup diced bella mushrooms
• 8 oz of roast beef (i like boar's head)
• 2 Tbs of unsalted butter
• 2Tbs olive oil
• 3 cloves garlic
• dash of salt to taste
• dash of black pepper to taste

Directions

Preheat oven to 400. Slice peppers in half lengthwise, remove ribs and seeds. Spray with PAM and roast in oven for 15 minutes.

Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.

Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese. 

When the meat mixture is done cooking, drain in a colander (lined with a paper towel) to get rid of excess oil and water. Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown. 

Serve and Enjoy!!

Makes 4 servings - 6 net carbs per serving 

Serving Size: makes 4 half peppers

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Article source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2229514

Low Carb Breakfast Sausage Balls Recipe

Makes 48-50 small breakfast balls

Ingredients:

• 2 pound ground pork breakfast sausage
• 1 pound ground meat (beef, chicken, turkey)
• 3 eggs
• 2 tablespoons of dried onion flakes
• 1/4-1/2 tsp red pepper flakes
• 1/2 tsp pepper
• 1/2 pound shredded cheese (I usually use sharp Cheddar, get the good stuff)

Directions:

Mix meat and eggs together.

Add seasonings.

Mix in cheese.

Use small scoop and place on foil lined baking pan (or measure 1 tbsp amount and roll into ball).

Bake at 400 degrees for 15-20 minutes or until slightly brown. 

Store in refrigerator and reheat in microwave for 45-60 seconds. 

Nutrition: Basically non!  The only carbs you get are from the cheese and it is insignificant over the entire recipe.! 

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Article source: http://satisfyingeats.blogspot.com/2012/02/easy-breakfast-sausage-balls.html?m=1

Low-Carb Broccoli Bites Recipe

Yields 20.

Ingrediens: 

16 oz Chopped Brococoli
3 Eggs
1 cup crushed French’s Fried Onions
1 1/2 cups 2% Sharp Cheddar Cheese
Salt & Pepper

Directions: 

Mix all ingredients well, adding salt and pepper to taste. Line Cookie sheet with parchment paper. Using hands form into balls. Bake for 25 minutes at 375 degrees.

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Article source: http://mysouthernaccent.tumblr.com/post/48477854408/low-carb-broccoli-bites-pre-heat-oven-to-375

Salmon & Spicy Raspberry-Kale Salad

PREP TIME: 10 minutes

COOK TIME: 10 minutes

TOTAL TIME: 20 minutes

Simple doesn't have to mean uninspiring. This beautiful salmon cooks up tender and flavorful. Served with a side of Raspberry-Kale, this recipe makes a healthy, tasty meal in minutes. Though you may feel tempted to scrimp at the store and buy a cheap cut of salmon, or a bottle of non-virgin coconut oil, the flavors will be dramatically increased if you go big and bring home the good stuff on both accounts.

Ingredients:

For the Salmon:

• 1 pound high-quality, responsibly farmed salmon (try Whole Foods North Atlantic salmon)
• 1/4 cup coconut oil, melted
• 6 fresh garlic cloves, finely chopped
• sea salt and fresh-ground pepper to taste

For the Salad:

• 1/2 cup walnuts
• 1 tablespoon maple syrup
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon cayenne
• 1/4 cup coconut oil, melted
• juice and grated rind of 1 orange, 1 lemon, and 1 lime
• 2 tablespoons apple cider vinegar
• 1 clove garlic
• salt and pepper to taste
• 10 cups baby kale
• 1 pint raspberries

Directions:

For the Salmon:

Preheat oven to broil. Drizzle melted coconut oil over salmon. Sprinkle with chopped garlic. Salt and pepper generously. Place on top rack in oven and cook JUST until the fish flakes all the way through, about 7-9 minutes. Remove and all to rest for a few minutes before serving.

For the Salad:

Place walnuts, maple syrup, pumpkin pie spice, and cayenne into a small saucepan. Heat over medium heat, stirring constantly, until the maple syrup boils and reduces. Transfer to a piece of parchment and cool.

In a blender or food processor, combine the coconut oil, orange, lemon, lime, apple cider vinegar, garlic, and 1/2 teaspoon of salt together then blend until pureed. Drizzle over kale. Toss with raspberries and walnuts. Salt and pepper to taste.

Serve with salmon and enjoy!

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Article source: http://www.cheekykitchen.com/2012/10/the-best-salmon-youll-ever-make-at-home.html

Paleo Power Snack: Spicy Avocado Deviled Eggs

YIELD: Makes 12 deviled eggs

PREP TIME: 10 minutes

TOTAL TIME: 10 minutes

A fun, healthy twist on deviled eggs, this recipe requires no mayonnaise, and taste like a charm! Try mixing them up just before a party for a simple, delicious treat.

Ingredients:

• 6 hard-boiled eggs
• 1/2 very ripe avocado
• 1 tablespoon coconut oil (softened)
• 1 1/2 tablespoon vinegar
• 1/2 teaspoon jerk seasoning
• salt & pepper to taste
• Sriracha
• chopped cilantro, if desired

Directions:

Slice eggs in half. Remove the yolk from each egg, place in a large bowl. Use a fork to mix together the yolks, avocado, coconut oil, vinegar, seasoning, and salt and pepper to taste. Mix until very smooth. Spoon mixture into the center of each egg. Place a dot of Sriracha onto each egg. Top with fresh-chopped cilantro, if desired.

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Article source: http://www.cheekykitchen.com/2013/04/paleo-power-snack-spicy-avocado-deviled-eggs.html

Roasted Mushroom & Butternut Squash Salad Recipe

Roasted mushrooms and butternut squash give an earthy sweetness to a field of herbed salad greens. Topped with a creamy garlic-dill dressing, this is a fresh, delicious salad that is perfect for detoxing at dinnertime from grains, sugar, or general bloating. Enjoy!

Ingredients:

• 2 cups baby portabella mushrooms, halved
• 1 1/2 cup butternut squash, cubed
• 2 cloves garlic, finely chopped
• 3 tablespoons olive oil or grapeseed oil
• 1/4 cup pine nuts
• salt and pepper, to taste
• 1 Herb Salad mix
• 3 ounces goat cheese
• 1 clove garlic
• 1 lemon, juiced and zested
• 1/4 cup olive oil
• 1/2 teaspoon dill
• 1 teaspoon raw honey
• 1/2 teaspoon onion powder
• salt and pepper to taste

Directions:

Preheat oven to 425 degrees.

Place portabella mushrooms and butternut cubes on a parchment-lined baking dish. Sprinkle with garlic, drizzle with olive oil, salt and pepper generously. Roast in hot oven for 18-20 minutes (ir until tender and carmelized), then toss in pine nuts and cook for 1-2 minutes, just until toasted. Remove and allow to cool slighty before tossing over salad greens.

Prepare the dressing as the mushrooms cool by mixing together goat cheese, garlic, oil, dill onion powder, honey, and salt and pepper in a blender until smooth. Drizzle over salad and serve immediately.

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Article source:http://www.cheekykitchen.com/2013/05/4701.html

Simple Mint-Pesto Slathered Salmon Recipe

A simple homemade pesto tops this Steelhead Trout (easily swapped in for salmon in this recipe) and created a beautiful dish that is so quick, easy, and flavorful, you'll have time to clean the kitchen in the meantime. Or catch up on your latest Oprah mag. Or play parcheesi in the parlor. You know how you've been wanting to do that lately.

Ingredients:

• Salmon Pesto
• 1/4 cup parmesan
• 1/4 cup walnuts
• 1/3 cup fresh mint
• 1/4 cup fresh basil
• 2 cloves garlic
• 1 lemon, squeezed freshly zested
• 1/4 cup olive oil (roasted pepper)
• 2-4 pounds salmon or steelhead trout
• 1/4 cup fresh parsley, finely chopped for garnish

Directions:

Place parmesag, walnuts, mint, basil, and garlic into a blender or food processor. Drizzle olive oil and lemon juice over the top of the mixture and continue to blend until all ingredients are very finely chopped.

Preheat oven to 400 degrees. Spread pesto over the top of the salmon or steelhead trout. Place on a parchment-lined baking sheet, and bake in oven for 18-22 minutes, or until the fish flakes easily with a fork. Remove, top with fresh lemon zest and parsley. Serve and enjoy!!!

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Article source: http://www.cheekykitchen.com/2013/04/simple-mint-pesto-slathered-salmon.html

Healthy Spicy Chicken Strips Recipe

A simple, great low carb meals which complements the Cheeky Kitchen low Carb eating plan. Pair these tender chicken strips with a smidgen of fresh-squeezed lemon juice. To grind the almond powder, use an industrial-strength blender, food processor, or hammer.

Ingredients:

• 1/2 cup raw almonds, ground to a coarse powder
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup egg whites
• 2 chicken breasts, sliced into thin strips

Directions:

Preheat oven to 400 degrees. Line a baking dish with parchment or nonstick cooking spray.

In a small bowl, combine the ground almonds, red pepper flakes, onion powder, chili powder, salt, and pepper. Pour the egg whites over the chicken tenders. Dip them into the almond mixture. Transfer to your baking sheet. Bake in an oven for 10-12 minutes, or just until the chicken is cooked through. Serve and enjoy!

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Article source: http://www.cheekykitchen.com/2011/08/healthy-spicy-chicken-strips.html

Healthy Chicken Cordon Bleu Recipe

Ingredients:

• 1 tablespoon dijon mustard
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 cloves garlic, finely chopped
• 3 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 6 chicken breasts, thinly sliced
• 6 pieced of ham, thinly sliced
• 6 sliced swiss cheese
• 1/2 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 tablespoon yellow mustard
• 1 tablespoon honey
• 1 lemon, freshly squeezed

Directions:

In a baking dish, whisk together mustard, soy sauce, honey, garlic, olive oil, and apple cider vinegar. Place chicken in baking dish and allow to marinate for 1 hour ( and up to overnight).

Preheat oven to 350 degrees. Heat a nonstick grill pan over medium-high heat and brown chicken breasts on both sides. Transfer to a parchment-lined baking dish. Top each chicken breast with ham and a slice of swiss cheese. Bake in preheated oven for 11-14 minutes, or until the cheese is melted and the chicken is cooked through.

In a small bowl, whisk together mayonnaise, mustards, honey, and lemon juice. Serve chicken topped with mustard sauce. Enjoy!

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Article source: http://www.cheekykitchen.com/2013/05/healthy-chicken-cordon-bleu.html

Creamy Chicken Pot Pie Recipe

Prep Time 10 min   

Total Time 35 min  

Servings 6

Ingredients

1 1/2 cups shredded cooked chicken breast

1 1/2 cups frozen mixed vegetables

1 jar (16 oz) Alfredo sauce

1 sheet frozen puff pastry (from 17.3-oz package), thawed

Directions

1Heat oven to 425°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix chicken, frozen vegetables and Alfredo sauce until well mixed. Spoon into baking dish.

2Place pastry sheet on top of chicken mixture, or use cookie cutter to cut pastry into shapes before placing on top of chicken mixture.

3Bake 20 to 25 minutes or until pastry is golden brown.

To keep this recipe as quick and simple as it should be, try boiling 2 to 3 pounds of boneless, skinless chicken breast, then shredding it and storing it in your freezer until ready to use. Puffed pastry cooks best when it has ample time to thaw. For best results, be sure you pull it from the freezer a full hour before using!

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Article source: http://www.bettycrocker.com/recipes/1-2-3-creamy-chicken-pot-pie/6ef60151-511b-4fec-a837-c879cb7580f7

Thai Chicken Party Pizza Recipe

Look what fun you can have when you dress up a party meal that’s made using Totino’s® cheese pizza - perfect for an Asian dinner!

Prep Time 15 min  

Total Time 35 min  

Servings 2

Ingredients

• 1Totino’s® Party Pizza® frozen cheese pizza
• 1/3cup shredded cooked chicken
• 1/4cup peanut sauce
• 1/4cup diced red bell pepper
• 1/3cup shredded carrot
• 1 to 2 tablespoons chopped fresh cilantro
• 2tablespoons chopped peanuts, if desired
• If you love onions, you can add sliced green onions for flavor and color!

Directions

1Heat oven to 450°F.

2Place frozen pizza on ungreased cookie sheet. Top with chicken, peanut sauce and red pepper.

3Bake 15 to 17 minutes or until center is thoroughly heated and cheese is melted. Remove pizza from oven. Top with carrot, cilantro and peanuts.

Nutrition Information

Serving Size: 1 Serving Calories470 ( Calories from Fat220), Total Fat24g (Saturated Fat6g, Trans Fat3g ), Cholesterol30mg Sodium860mg Total Carbohydrate40g (Dietary Fiber3g   Sugars7g ), Protein22g ; % Daily Value*: Vitamin A70%; Vitamin C25%; Calcium20%; Iron15%; Exchanges:1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 1/2 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat; Carbohydrate Choices:2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

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Article source: http://www.bettycrocker.com/recipes/thai-chicken-party-pizza/ef7f533e-e81d-41ee-b277-5e79f2f5c1c5

Roast Turkey with Vegetable Stuffing Recipe

This beautiful bird will satisfy both the meat lovers and vegetable lovers at your table.

Prep Time 45 min  

Total Time 5 hr 40 min  

Servings 24

Ingredients

• 2tablespoons butter or margarine
• 2medium celery stalks, sliced (1 cup)
• 1medium onion, chopped (1/2 cup)
• 1/4cup chopped fresh parsley
• 1tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
• 1 1/2teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
• 3/4teaspoon chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon leaves
• 1/2teaspoon salt
• 7cups soft bread cubes
• 2medium carrots, shredded (1 1/2 cups)
• 1medium zucchini, shredded (1 cup)
• 1cup chopped fresh mushroom (4 ounces)
• 1whole turkey, 12 pounds, thawed if frozen

Directions

1Heat oven to 325ºF. Melt butter in 10-inch nonstick skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in parsley, sage, marjoram, tarragon and salt. Mix bread cubes, carrots, zucchini and mushrooms in large bowl. Add celery mixture; toss.

2Fill wishbone area of turkey with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly with stuffing. (Place any remaining stuffing in small ungreased baking dish; cover and refrigerate. Place in oven with turkey the last 30 minutes of roasting.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.

3Place turkey, breast side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.

4Roast uncovered 3 1/2 to 4 1/2 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read 165°F.When two-thirds done, cut band of skin or string holding legs. Place a tent of aluminum foil loosely over turkey when it begins to turn golden brown. Let turkey stand 20 minutes before carving. Cover and refrigerate any remaining turkey and stuffing separately.

Nutrition Information

Serving Size: 1 Serving Calories320 ( Calories from Fat160 ), Total Fat18 g (Saturated Fat5 g, ), Cholesterol105 mg Sodium220 mg Total Carbohydrate7 g (Dietary Fiber1 g ), Protein34 g ; % Daily Value*: Vitamin A24%; Vitamin C0%; Calcium4%; Iron10%; Exchanges:1/2 Starch; 5 Lean Meat; *Percent Daily Values are based on a 2,000 calorie diet.

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Article source: http://www.bettycrocker.com/recipes/roast-turkey-with-vegetable-stuffing/480eb5f7-5ff3-4c62-8ae8-8acd7d603b90

Grilled Chicken Citrus Teriyaki Recipe

Made with red bell pepper, zucchini, teriyaki baste and glaze (from bottle), frozen (thawed) orange juice concentrate, orange peel, uncooked chicken breast tenders (not breaded), mushrooms, sugar snap 

time: 30-60 minutes

serves/makes:   2

Ingredients

• 1/4 cup teriyaki baste and glaze (from bottle)
• 1/4 cup frozen (thawed) orange juice concentrate
• 2 teaspoons grated orange peel
• 1/2 pound uncooked chicken breast tenders (not breaded)
• 1 cup sugar snap pea pods
• 1 cup sliced fresh mushrooms
• 1 medium zucchini, cut into.25-inch slices
• 1/2 medium red bell pepper, cut into 1-inch pieces

Directions

In small bowl, mix teriyaki glaze, orange juice concentrate and orange peel. Reserve 2 tablespoons mixture. Add chicken to remaining mixture; toss to coat. Cover and refrigerate 30 minutes. 

Meanwhile, heat gas or charcoal grill. Place grill basket (grill "wok") on grill over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill basket. Cover grill; cook 6 to 8 minutes, shaking grill basket or stirring chicken occasionally, until chicken is brown. 

Add remaining ingredients to grill basket. Cover grill; cook 6 to 8 minutes, shaking basket or stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Add 2 tablespoons reserved marinade; stir to coat vegetables and chicken. Cover grill; cook 2 to 3 minutes or until hot.

Nutrition

290 calories, 2 grams fat, 36 grams carbohydrates, 32 grams protein per serving. This recipe is low in fat.

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Article source: http://www.cdkitchen.com/recipes/recs/460/Grilled-Chicken-Citrus-Teriyak131235.shtml

Diabetic Garlic Chicken Recipe

Made with chicken breast halves, boneless and skinless, chicken broth, cornstarch, salt, black pepper, non-stick cooking spray, onion, garlic, dried oregano, thyme 

time: 30-60 minutes

serves/makes:   4

Ingredients

• 4 ounces corkscrew macaroni
• 3/4 pound chicken breast halves, boneless and skinless
• 2/3 cup chicken broth
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• non-stick cooking spray
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon dried thyme, crushed
• 1 cup sliced fresh mushrooms
• 1 cup Halved Zucchini slices
• 2 teaspoons cooking oil
• 1/2 cup chopped tomato

Directions

Cook the pasta according to the package directions, except omit oil. Remove from heat and drain well. 

Meanwhile, rinse chicken; pat dry. Cut chicken into 3/4-inch pieces. 

For sauce, stir together chicken broth, cornstarch, salt, and pepper; set aside.

Spray a cold wok or large skillet with non-stick coating and preheat over medium heat. Add onion, garlic, oregano, and thyme; stir-fry for 2 minutes. Add mushrooms and zucchini; stir-fry for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables. 

Add oil to wok or skillet. Then add chicken; stir-fry for 3 to 4 minutes or until tender and no longer pink. Stir sauce, add to pan. Cook and stir until thickened and bubbly; cook for 2 minutes more. 

Stir in tomato, vegetable mixture, and pasta. Cook until heated through.

Nutrition

249 calories, 3 grams fat, 29 grams carbohydrates, 26 grams protein per serving. This recipe is low in fat.

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Article source: http://www.cdkitchen.com/recipes/recs/570/DiabeticGarlicChicken66828.shtml

Diabetic Chicken-Broccoli Quiche Recipe

Made with half & half, egg substitute, broccoli florets, Swiss cheese, chicken

time: 30-60 minutes

serves/makes:   6

Ingredients

• 2 cups small broccoli florets
• 1 cup reduced fat Swiss cheese, shredded
• 1 cup cubed cooked chicken
• 1/2 cup egg substitute
• 1 cup fat-free half & half

Directions

Preheat oven to 350 degrees F. Place broccoli in a sprayed 9-inch pie dish; add cheese and chicken. 

Combine egg substitute and half and half until well mixed. Pour over chicken mixture, pressing down to cover ingredients as much as possible. 

Bake 30 to 40 minutes or until custard is set. Let stand 5 to 10 minutes before serving.

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Article source: http://www.cdkitchen.com/recipes/recs/2371/Diabetic-Chicken-Broccoli-Quic106988.shtml

Colorful Chicken Stew Recipe

Made with sugar, boneless skinless chicken breasts, Italian diced tomatoes, potatoes, carrots, celery, onion, green bell pepper, mushroom stems and pieces, chicken bouillon cubes 

time: over 5 hrs

serves/makes:   10

Ingredients

• 1 pound boneless skinless chicken breasts, cubed
• 1 can (14.5 ounce size) Italian diced tomatoes, undrained
• 2 medium potatoes, peeled and cut into.25-inch cubes
• 5 medium carrots, chopped
• 3 celery ribs, chopped
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 2 cans (4 ounce size) mushroom stems and pieces, drained
• 2 low-sodium chicken bouillon cubes
• 2 teaspoons sugar
• 1 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch
• 2 cups cold water

Directions

In a 5-quart crock pot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. 

Cover and cook on LOW for 8 to 10 hours or until vegetables are tender.

Nutrition

117 calories, 1 grams fat, 15 grams carbohydrates, 12 grams protein per serving. This recipe is low in fat.

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Article source: http://www.cdkitchen.com/recipes/recs/306/ColorfulChickenStew67130.shtml

Lean protein is your diet is essential to weight loss and weight maintenance. Tuna fish is an excellent source of lean protein as it is lower in fat than red meats.

Losing weight isn't about hunger, misery and crash dieting! By learning to make, delicious, easy-to-prepare, nutritious food your body needs and will enjoy – losing weight becomes exciting and energizing.

Instead of high calorie, fatty sources - use spices to provide flavorsome, exciting meals your whole family will enjoy. "Tuna Patties With Lemon Dill Sauce" is another recipe in a range of hunger-fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.

Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Experiment with spices to find exciting alternatives, try new recipes and build your repertoire of quick home cooked meals to replace take outs, frozen dinners and snacks. Your body will love you and your family will be delighted.

These tuna fish patties are delicious hot or cold. They are great for the lunchbox - just hold back the sauce.

Ingredients

1 (12 ounce) (350g) can white tuna packed in water, drained and finely flaked
3/4 cup seasoned bread crumbs
1/4 cup minced green onion
1 egg
1/2 cup skim milk
1/2 teaspoon grated lemon peel

Lemon Dill Sauce

1/4 cup nonfat chicken broth
1 tablespoon lemon juice
1/4 teaspoon dried dill

Directions

1. In large bowl, combine tuna, breadcrumbs, green onion, egg, milk, and lemon peel.
2. With lightly floured hands, form mixture into patties.
3. Spray a large nonstick skillet with cooking spray and heat over medium heat.
4. Cook patties, until golden brown on both sides, about 3 minutes per side.

<i>Sauce </i>
Combine all ingredients in a small saucepan and heat over medium heat until warm.

Add a small amount of flour and mix with a whisk to thicken sauce.

Spoon sauce over tuna patties and serve.

Makes 4-6 Servings

Approximate Nutrients per serving

Calories: 190
Total fat: 1
Saturated fat: 0 grams
Cholesterol: 72 mg
Sodium: 34 mg
Carbohydrate: 18 grams
Protein: 29 grams
Dietary fiber: less than 1 gram

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Article source: http://louis-mlleboko.blogspot.com/2013/07/weight-loss-recipe-tuna-patties-with.html

Lean protein is your diet is essential to weight loss and weight maintenance. Cod is an excellent source of lean protein as it is lower in fat than red meats.

Losing weight isn't about hunger, misery and crash dieting! By learning to make, delicious, easy-to-prepare, nutritious food your body needs and will enjoy – losing weight becomes exciting and energizing.

Instead of high calorie, fatty sources - use spices to provide flavorsome, exciting meals your whole family will enjoy. "Pan Seared Cod With Balsamic Thyme" is another recipe in a range of hunger-fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.

Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Experiment with spices to find exciting alternatives, try new recipes and build your repertoire of quick home cooked meals to replace take outs, frozen dinners and snacks. Your body will love you and your family will be delighted.

Ingredients:

500g fresh cod fillet (or boneless, skinless chicken breasts)
2 teaspoon olive oil
2 tablespoons balsamic vinegar
2 tablespoon fresh thyme
salt and pepper to taste

Directions:

Sprinkle fish with salt and freshly ground pepper on both sides. Heat a large skillet for which you have a cover over medium-high heat. When hot, add the olive oil. When the oil is hot, place the fish in the pan, lower the heat to medium and cook for five minutes or until the underside is brown and a curst begins to form.

Carefully turn the fish over, turn the heat down to medium-low and cover the skillet. Cook for about 5 minutes more. Fish is done when it flakes with a fork. Remove fish from skillet and place on a plate. Bring the heat back up to medium-high, add the balsamic vinegar and cook quickly, scraping the pan with a spatula.

Turn off the heat, put the fish back in the skillet and turn over to coat both sides with the reduced vinegar. Sprinkle with fresh thyme leaves and serve immediately.

* Note: fish should cook for about 10 minutes for each inch of thickness. If you use chicken breast instead, it will need a total of about 15 minutes cooking time.

Nutritional Analysis Per Serving:

Calories: 228
Protein: 40 grams
Fat: 6 grams

Carbohydrates: 1 grams

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source: http://louis-mlleboko.blogspot.com/ 

Weight Loss Recipe: Curried Chicken & Mango Salad

Ingredients:

3/4 cup plain yogurt
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups cooked chicken, cut into small pieces
1 cup peeled and cubed mango

Directions:

Combine first 6 ingredients in a large bowl and stir well. Add chicken and mango and toss gently to coat. Arrange dark green lettuce leaves around a serving bowl and spoon mixture into bowl.

For extra crunch, serve with a side dish of red and green bell pepper, romaine lettuce, chopped celery and cucumber.

Makes 4 Servings

Nutritional Analysis Per Serving of Curried Chicken:

Calories: 218
Total fat: 3 grams
Saturated fat: 1 gram
Cholesterol: 73 mg
Sodium: 170 mg
Carbohydrate: 17 grams
Protein: 30 grams
Dietary fiber: 1 gram

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source: http://www.corporateflyer.net/curried-chicken-and-mango-salad.htm