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  • #21
    Originally posted by Hard Boiled HK
    Ok so my previous post probably scared you all.

    Here's a more normal meal. It is easy to make too.

    First, add sugar, flour, and soy sauce to a piece of chicken breast for taste. Don't add too much, just enough to give it taste. After marinating it for a couple of hours, boil the chicken breast in water until fully cooked. Next, dice up the chicken breast into cubes. Steam some rice and mixed vegetables (frozen is okay), and once done lay the chicken breast on top of it. Serve while it's hot.

    If this still sounds bad to you, let me know so I won't post in this thread ever again.
    Actually I liked both recipes. I have done the chicken 1 before and like it a lot. I prefer steamed veggies.


    • #22
      Ok, believe it or not, this is actually good for you:

      This is kinda like a soup. In a pot, mix canned cream of corn, small diced cubes of lean pork, egg whites, and raw & unseasoned seaweed. Stir and bring to boil. Add salt and pepper for desired taste. Again, serve while it's hot.

      EDIT: I forgot to list the following ingredients: diced tofu (very nutritious), small slices of onions (optional, but you should add it), and cilantro.
      Last edited by Hard Boiled HK; 07-08-2006, 04:07 PM.


      • #23
        Another easy and healthy one:

        Brown (basically fully cook) some lean ground beef without adding oil. Once the beef is cooked, drain any oil produced by the beef during the cooking process. Put the beef aside. Next, add a small amount of oil to the pan (for stir-frying). Once the oil is hot, add some minced ginger and minced garlic. Stir the ginger and garlic for about 30 seconds, then add in some frozen mixed vegetables to the pan (preferably thawed and drained) and stir-fry the vegetables until done. With the vegetables still in the pan, add the cooked beef and mixed together. Once it is mixed and hot, serve over a plate of steamed rice. Serve hot and enjoy.


        • #24
          these post do come in handy


          • #25
            Originally posted by coty
            these post do come in handy
            They sure do. I wish more people could be more active in this thread.


            • #26
              Haven't tried this yet. I was going to this week end, but it sounds good as hell.

              Salmon Recipe
              This salmon recipe yields 4 servings and the start to finish time takes 30 minutes.

              Cucumber Sauce

              1 cup cucumber, drained and finely diced

              1⁄2 cup low-fat or nonfat sour cream

              1⁄4 teaspoon celery salt

              1⁄4 teaspoon ground black pepper

              2 cups water, boiling

              2 chicken bouillon cubes (low-sodium preferred)

              1 tablespoon white vinegar

              1 small onion, sliced

              1 teaspoon dill weed

              1⁄4 teaspoon ground black pepper

              4 (4-ounce) salmon steaks (about 1 inch thick)
              To make the cucumber sauce, in a small bowl mix together the cucumber, sour cream, celery salt, and black pepper.

              In a large skillet over high heat combine the water, bouillon, vinegar, onion, dill weed, and black pepper. Reduce the heat to low. Cover and simmer for 5 minutes. Add the salmon. Cover and simmer for 8 minutes, or until the fish flakes easily. Spoon the cucumber sauce evenly over the salmon and serve immediately.

              Per serving: calories 149, protein 23 g, carbohydrates 3 g, fiber 1 g, fat 4 g (monounsaturated 1 g, polyunsaturated 2 g, saturated 1 g), sodium 449 mg.


              • #27
                Tuna Waldorf Salad

                1 9-1/4-ounce can tuna
                1 large apple, cored and chopped
                1/3 cup chopped celery
                1/3 cup chopped walnuts
                1/3 cup raisins
                1/2 cup dairy sour cream
                1/4 cup mayonnaise or salad dressing
                1 tablespoon lemon juice
                Leaf lettuce
                1/2 cup shredded cheddar cheese (2 ounces)

                1. Drain canned fish or seafood in a colander placed in the sink. Allow a few minutes for oil or water to drain.
                2. In a mixing bowl gently break canned fish or seafood into chunks, using a fork. Stir in apple, celery, walnuts, and raisins; set aside.
                3. For dressing, in a small mixing bowl combine sour cream, mayonnaise or salad dressing, and lemon juice. Add to tuna mixture, lightly tossing. Toss chunks of fish and hard-cooked eggs gently to avoid breaking them into pieces.
                4. To serve, line 4 salad plates with lettuce, then sprinkle cheese over lettuce. Spoon tuna mixture atop cheese. Makes 4 servings.

                Nutrition facts per serving:
                calories: 469
                total fat: 34g
                saturated fat: 9g
                monounsaturated fat: 5g
                polyunsaturated fat: 12g
                cholesterol: 65mg
                sodium: 474mg
                carbohydrate: 20g
                total sugar: 15g
                fiber: 3g
                protein: 22g
                vitamin C: 16%
                calcium: 17%
                iron: 9%


                • #28
                  Garlicky Grilled Chicken. A good recipe. Takes about an hour and serves 4.

                  1 2-1/2- to 3-pound whole roasting chicken
                  1 tablespoon cooking oil
                  2 cloves garlic, minced
                  Freshly ground black pepper
                  1 teaspoon dark roast ground coffee

                  1. Rinse inside of chicken; pat dry with paper towels. Skewer neck skin to back. Tie legs to tail. Twist wing tips under back. In a small bowl stir together oil and garlic. Brush chicken with garlic mixture. Sprinkle with salt, pepper, and ground coffee. Insert a meat thermometer into center of an inside thigh muscle. Do not allow thermometer tip to touch bone.
                  2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken breast side up on grill rack over drip pan. Cover and grill for 1 to 1-1/4 hours or until drumsticks move easily in their sockets, meat is no longer pink, and thermometer registers 180 degree F. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken breast side up on grill rack over unlit burner. Grill as above.)
                  3. Remove chicken from grill. Cover chicken loosely with foil and let stand for 10 minutes before carving. Makes 4 servings.

                  Nutrition facts per serving:
                  calories: 200
                  total fat: 12g
                  saturated fat: 3g
                  monounsaturated fat: 5g
                  polyunsaturated fat: 3g
                  cholesterol: 66mg
                  sodium: 110mg
                  carbohydrate: 0g
                  total sugar: 0g
                  fiber: 0g
                  protein: 20g
                  vitamin A: 0%
                  vitamin C: 1%
                  calcium: 1%
                  iron: 5%
                  medium-fat meat: 2.5diabetic exchange


                  • #29
                    Good foods, 7001. Thanks a lot.


                    • #30
                      protein pancakes:

                      3/4 cup mixed fruit, 1-1.5 cups oats, 8 egg whites, 1 tbsp cinamon, 3 packets or .75 tbsp splenda

                      like 60 carbs, 30 protein, 7 fat