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#1
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DINNER TONIGHT?
i have two large, left over chicken breasts and a thigh.
i want to make a LC, creamy, hot dish. i will serve mashed cauliflower on the side. any suggestions? -- read and post daily, it works! rosie "Hell they won't lie to me/ Not on my own damn TV/ But how much is a liar's word worth/ And whatever happened to peace on earth?" .....................................Willie Nelson REGIME CHANGE BEGINS AT HOME ****VOTE**** |
#2
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DINNER TONIGHT?
r+p rosie wrote:
i have two large, left over chicken breasts and a thigh. i want to make a LC, creamy, hot dish. i will serve mashed cauliflower on the side. any suggestions? -- read and post daily, it works! rosie "Hell they won't lie to me/ Not on my own damn TV/ But how much is a liar's word worth/ And whatever happened to peace on earth?" ....................................Willie Nelson REGIME CHANGE BEGINS AT HOME ****VOTE**** Dinner tonight? Thanks...what time? Steamed broccoli goes well with chicken. Myway |
#3
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DINNER TONIGHT?
Rosie,
Last night I made a recipe I found on the back of a Hidden Valley Ranch bottle. Take chicken (boneless skinless breasts, it suggested) and coat it with a mixture of Ranch dressing and 1 Tblsp. flour (I used soy flour). Lay it out in a baking dish and sprinkle with cheese. (1/4 c. cheddar and 1/4 c. grated parmesan). Bake at 350 degrees for 25 mins. For me 25 mins was not quite long enough, took more like 40 mins. It turned out really good but by the time the juice ran out of the chicken, it took most of the ranch flavor away. The cheese part was excellent. ~*~Pie~*~ "r+p rosie" wrote in message ... i have two large, left over chicken breasts and a thigh. i want to make a LC, creamy, hot dish. i will serve mashed cauliflower on the side. any suggestions? -- read and post daily, it works! rosie "Hell they won't lie to me/ Not on my own damn TV/ But how much is a liar's word worth/ And whatever happened to peace on earth?" ....................................Willie Nelson REGIME CHANGE BEGINS AT HOME ****VOTE**** |
#4
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DINNER TONIGHT?
Sesame chicken with mustard sauce. I don't know how to make it, but it sounds yummy. |
#5
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DINNER TONIGHT?
In article ,
says... i have two large, left over chicken breasts and a thigh. i want to make a LC, creamy, hot dish. i will serve mashed cauliflower on the side. any suggestions? There is a creamy chicken recipe on the Atkins website that I've made several times and it's really good. It's a very easy skillet dish that uses heavy cream, tarragon, mustard, etc. I make it using Gulden's Brown Mustard instead of the Dijon. If you're not familiar with tarragon, you're in for a treat! Here it is: http://atkins.com/food/recipes/all/C...rragon_Cream_S auce.html -- ************************************ Linda Harms New York, NY Life's but a walking shadow, a poor player That struts and frets his hour upon the stage And then is heard no more. It is a tale Told by an idiot, full of sound and fury, Signifying nothing. Macbeth, Act 5 Scene 5 |
#6
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DINNER TONIGHT?
On Wed, 07 Jan 2004 15:34:34 +0000, r+p rosie wrote: i have two large, left over chicken breasts and a thigh. i want to make a LC, creamy, hot dish. i will serve mashed cauliflower on the side. "Creamy" is certainly underspecified (containing cream? unctuous? rich?). "Hot dish", depending on your dialect, may be as well (in some areas "hotdish", usually without the space, denotes a quite limited family of casseroles). Those protests aside, you have chicken, you want to make food. Girl, your options are _unlimited_. Chicken stroganoff: Brown chicken, reserve. Saute onions commensurate with your carb level, and mushrooms. Combine, season to taste, simmer with a little stock, finish with whipping or sour cream. Chicken paprikash: Brown chicken, reserve. Sautee onions and ripe peppers commensurate with your carb level Combine, cover, simmer, adding a little stock if it gets dry. Finish with whipping or sour cream. Chicken curry: Combine curry powder with vinegar to make a thick paste, then thin with a bit of oil, salt to taste. Rub curry paste into chicken, let sit at least a half hour to season. Brown the chicken. Add veggies of your choice (broccoli is surprisingly good, as are mushrooms), saute a bit to flavor the veggies, cover and simmer until the veggies are tender, adding a bit of water if necessary. Optional: finish with a bit of coconut milk. Chicken piccata: Slice or pound chicken thin. Brown, move to serving plate. Pour off all but about a tablespoon of chicken fat, deglaze the pan with brandy (or wine, if you can stand the carbs) over low heat, add a couple tablespoons of lemon juice, whisk in a pat of butter to thicken. Throw in a couple teaspoons of capers before pouring over the chicken. Grilled chicken salad: Season and grill the chicken, then slice into bitesized pieces. Dress the chicken with oil and vinegar mixed with a bit of mustard and/or mayonnaise to your taste, and whatever herbs look good to you. Make a tossed salad with a plain oil and vinegar dressing (basil leaves roughly torn will add much to the salad, but good basil is rare and expensive now, at least here). Strew chicken on top of salad, serve forth. Chicken soup Since you're doing the cauliflower anyway: Chunk the chicken, brown it. Chunk up and saute a few vegetables (turnip, broccoli, summer squash, greens, cabbages) with the chicken. Add chicken stock to whatever volume you require, thicken to your taste with the cauliflower puree, season to taste (garlic, crushed, chopped, dehydrated or juiced, should be considered). Float a pat of butter atop each bowl as you serve it, garlic butter for preference. Sprinkle on a bit of paprika or chopped parsley for color. Chicken hotdish: Put a clove of mashed garlic in a half cup of cream, reduce by about half (stop when the cream is thick enough that the bubbles leave craters for at least a couple of seconds). Cut chicken into bite-sized strips. Brown, reserve. Brown sliced mushrooms. Reserve. Saute thinly sliced cabbage (napa cabbage for even lower carbs) until tender. Combine all ingredients in a casserole pan, top with grated cheese, and broil until the cheese is brown and bubbly. It is my not at all humble opinion that a habit of eclectic cooking is of great value (if not strictly necessary) for a successful lowcarb WOL. Martin -- Martin Golding | Studies indicate that undernutrition increases lifespan. DoD #236 | Eat good, die young. Leave a big corpse. Portland, OR |
#7
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DINNER TONIGHT?
On Wed, 07 Jan 2004 15:34:34 GMT, "r+p rosie"
wrote: i have two large, left over chicken breasts and a thigh. i want to make a LC, creamy, hot dish. i will serve mashed cauliflower on the side. any suggestions? My kidlets wanted hamburgers so while they have those I will have a couple hamburger patties with cheese melted on them and some kind of a veggie on the side and a small salad if I am still hungry after that. |
#8
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DINNER TONIGHT?
thanks to all of you.............................great recipes,
martin! -- read and post daily, it works! rosie "Hell they won't lie to me/ Not on my own damn TV/ But how much is a liar's word worth/ And whatever happened to peace on earth?" .....................................Willie Nelson REGIME CHANGE BEGINS AT HOME ****VOTE**** "Martin Golding" wrote in message news On Wed, 07 Jan 2004 15:34:34 +0000, r+p rosie wrote: i have two large, left over chicken breasts and a thigh. i want to make a LC, creamy, hot dish. i will serve mashed cauliflower on the side. "Creamy" is certainly underspecified (containing cream? unctuous? rich?). "Hot dish", depending on your dialect, may be as well (in some areas "hotdish", usually without the space, denotes a quite limited family of casseroles). Those protests aside, you have chicken, you want to make food. Girl, your options are _unlimited_. Chicken stroganoff: Brown chicken, reserve. Saute onions commensurate with your carb level, and mushrooms. Combine, season to taste, simmer with a little stock, finish with whipping or sour cream. Chicken paprikash: Brown chicken, reserve. Sautee onions and ripe peppers commensurate with your carb level Combine, cover, simmer, adding a little stock if it gets dry. Finish with whipping or sour cream. Chicken curry: Combine curry powder with vinegar to make a thick paste, then thin with a bit of oil, salt to taste. Rub curry paste into chicken, let sit at least a half hour to season. Brown the chicken. Add veggies of your choice (broccoli is surprisingly good, as are mushrooms), saute a bit to flavor the veggies, cover and simmer until the veggies are tender, adding a bit of water if necessary. Optional: finish with a bit of coconut milk. Chicken piccata: Slice or pound chicken thin. Brown, move to serving plate. Pour off all but about a tablespoon of chicken fat, deglaze the pan with brandy (or wine, if you can stand the carbs) over low heat, add a couple tablespoons of lemon juice, whisk in a pat of butter to thicken. Throw in a couple teaspoons of capers before pouring over the chicken. Grilled chicken salad: Season and grill the chicken, then slice into bitesized pieces. Dress the chicken with oil and vinegar mixed with a bit of mustard and/or mayonnaise to your taste, and whatever herbs look good to you. Make a tossed salad with a plain oil and vinegar dressing (basil leaves roughly torn will add much to the salad, but good basil is rare and expensive now, at least here). Strew chicken on top of salad, serve forth. Chicken soup Since you're doing the cauliflower anyway: Chunk the chicken, brown it. Chunk up and saute a few vegetables (turnip, broccoli, summer squash, greens, cabbages) with the chicken. Add chicken stock to whatever volume you require, thicken to your taste with the cauliflower puree, season to taste (garlic, crushed, chopped, dehydrated or juiced, should be considered). Float a pat of butter atop each bowl as you serve it, garlic butter for preference. Sprinkle on a bit of paprika or chopped parsley for color. Chicken hotdish: Put a clove of mashed garlic in a half cup of cream, reduce by about half (stop when the cream is thick enough that the bubbles leave craters for at least a couple of seconds). Cut chicken into bite-sized strips. Brown, reserve. Brown sliced mushrooms. Reserve. Saute thinly sliced cabbage (napa cabbage for even lower carbs) until tender. Combine all ingredients in a casserole pan, top with grated cheese, and broil until the cheese is brown and bubbly. It is my not at all humble opinion that a habit of eclectic cooking is of great value (if not strictly necessary) for a successful lowcarb WOL. Martin -- Martin Golding | Studies indicate that undernutrition increases lifespan. DoD #236 | Eat good, die young. Leave a big corpse. Portland, OR |
#9
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DINNER TONIGHT?
Amazing. Dammit now I'm hungry.
~*~Pie~*~ "Martin Golding" wrote in message news On Wed, 07 Jan 2004 15:34:34 +0000, r+p rosie wrote: i have two large, left over chicken breasts and a thigh. i want to make a LC, creamy, hot dish. i will serve mashed cauliflower on the side. "Creamy" is certainly underspecified (containing cream? unctuous? rich?). "Hot dish", depending on your dialect, may be as well (in some areas "hotdish", usually without the space, denotes a quite limited family of casseroles). Those protests aside, you have chicken, you want to make food. Girl, your options are _unlimited_. Chicken stroganoff: Brown chicken, reserve. Saute onions commensurate with your carb level, and mushrooms. Combine, season to taste, simmer with a little stock, finish with whipping or sour cream. Chicken paprikash: Brown chicken, reserve. Sautee onions and ripe peppers commensurate with your carb level Combine, cover, simmer, adding a little stock if it gets dry. Finish with whipping or sour cream. Chicken curry: Combine curry powder with vinegar to make a thick paste, then thin with a bit of oil, salt to taste. Rub curry paste into chicken, let sit at least a half hour to season. Brown the chicken. Add veggies of your choice (broccoli is surprisingly good, as are mushrooms), saute a bit to flavor the veggies, cover and simmer until the veggies are tender, adding a bit of water if necessary. Optional: finish with a bit of coconut milk. Chicken piccata: Slice or pound chicken thin. Brown, move to serving plate. Pour off all but about a tablespoon of chicken fat, deglaze the pan with brandy (or wine, if you can stand the carbs) over low heat, add a couple tablespoons of lemon juice, whisk in a pat of butter to thicken. Throw in a couple teaspoons of capers before pouring over the chicken. Grilled chicken salad: Season and grill the chicken, then slice into bitesized pieces. Dress the chicken with oil and vinegar mixed with a bit of mustard and/or mayonnaise to your taste, and whatever herbs look good to you. Make a tossed salad with a plain oil and vinegar dressing (basil leaves roughly torn will add much to the salad, but good basil is rare and expensive now, at least here). Strew chicken on top of salad, serve forth. Chicken soup Since you're doing the cauliflower anyway: Chunk the chicken, brown it. Chunk up and saute a few vegetables (turnip, broccoli, summer squash, greens, cabbages) with the chicken. Add chicken stock to whatever volume you require, thicken to your taste with the cauliflower puree, season to taste (garlic, crushed, chopped, dehydrated or juiced, should be considered). Float a pat of butter atop each bowl as you serve it, garlic butter for preference. Sprinkle on a bit of paprika or chopped parsley for color. Chicken hotdish: Put a clove of mashed garlic in a half cup of cream, reduce by about half (stop when the cream is thick enough that the bubbles leave craters for at least a couple of seconds). Cut chicken into bite-sized strips. Brown, reserve. Brown sliced mushrooms. Reserve. Saute thinly sliced cabbage (napa cabbage for even lower carbs) until tender. Combine all ingredients in a casserole pan, top with grated cheese, and broil until the cheese is brown and bubbly. It is my not at all humble opinion that a habit of eclectic cooking is of great value (if not strictly necessary) for a successful lowcarb WOL. Martin -- Martin Golding | Studies indicate that undernutrition increases lifespan. DoD #236 | Eat good, die young. Leave a big corpse. Portland, OR |
#10
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DINNER TONIGHT?
WOW
Martin, will you marry me? Oh, wait, I'm already married. Damn. Martin Golding wrote: On Wed, 07 Jan 2004 15:34:34 +0000, r+p rosie wrote: i have two large, left over chicken breasts and a thigh. i want to make a LC, creamy, hot dish. i will serve mashed cauliflower on the side. "Creamy" is certainly underspecified (containing cream? unctuous? rich?). "Hot dish", depending on your dialect, may be as well (in some areas "hotdish", usually without the space, denotes a quite limited family of casseroles). Those protests aside, you have chicken, you want to make food. Girl, your options are _unlimited_. Chicken stroganoff: Brown chicken, reserve. Saute onions commensurate with your carb level, and mushrooms. Combine, season to taste, simmer with a little stock, finish with whipping or sour cream. Chicken paprikash: Brown chicken, reserve. Sautee onions and ripe peppers commensurate with your carb level Combine, cover, simmer, adding a little stock if it gets dry. Finish with whipping or sour cream. Chicken curry: Combine curry powder with vinegar to make a thick paste, then thin with a bit of oil, salt to taste. Rub curry paste into chicken, let sit at least a half hour to season. Brown the chicken. Add veggies of your choice (broccoli is surprisingly good, as are mushrooms), saute a bit to flavor the veggies, cover and simmer until the veggies are tender, adding a bit of water if necessary. Optional: finish with a bit of coconut milk. Chicken piccata: Slice or pound chicken thin. Brown, move to serving plate. Pour off all but about a tablespoon of chicken fat, deglaze the pan with brandy (or wine, if you can stand the carbs) over low heat, add a couple tablespoons of lemon juice, whisk in a pat of butter to thicken. Throw in a couple teaspoons of capers before pouring over the chicken. Grilled chicken salad: Season and grill the chicken, then slice into bitesized pieces. Dress the chicken with oil and vinegar mixed with a bit of mustard and/or mayonnaise to your taste, and whatever herbs look good to you. Make a tossed salad with a plain oil and vinegar dressing (basil leaves roughly torn will add much to the salad, but good basil is rare and expensive now, at least here). Strew chicken on top of salad, serve forth. Chicken soup Since you're doing the cauliflower anyway: Chunk the chicken, brown it. Chunk up and saute a few vegetables (turnip, broccoli, summer squash, greens, cabbages) with the chicken. Add chicken stock to whatever volume you require, thicken to your taste with the cauliflower puree, season to taste (garlic, crushed, chopped, dehydrated or juiced, should be considered). Float a pat of butter atop each bowl as you serve it, garlic butter for preference. Sprinkle on a bit of paprika or chopped parsley for color. Chicken hotdish: Put a clove of mashed garlic in a half cup of cream, reduce by about half (stop when the cream is thick enough that the bubbles leave craters for at least a couple of seconds). Cut chicken into bite-sized strips. Brown, reserve. Brown sliced mushrooms. Reserve. Saute thinly sliced cabbage (napa cabbage for even lower carbs) until tender. Combine all ingredients in a casserole pan, top with grated cheese, and broil until the cheese is brown and bubbly. It is my not at all humble opinion that a habit of eclectic cooking is of great value (if not strictly necessary) for a successful lowcarb WOL. Martin |
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