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DINNER TONIGHT?



 
 
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  #1  
Old January 7th, 2004, 04:34 PM
r+p rosie
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Posts: n/a
Default 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  
Old January 7th, 2004, 05:09 PM
Myway
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Posts: n/a
Default 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  
Old January 7th, 2004, 05:59 PM
PieNtheSky32
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Posts: n/a
Default 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  
Old January 7th, 2004, 06:23 PM
DJ Delorie
external usenet poster
 
Posts: n/a
Default DINNER TONIGHT?


Sesame chicken with mustard sauce. I don't know how to make it, but
it sounds yummy.
  #5  
Old January 7th, 2004, 06:29 PM
Linda Harms
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Posts: n/a
Default 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  
Old January 7th, 2004, 07:14 PM
Martin Golding
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Posts: n/a
Default 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  
Old January 7th, 2004, 07:27 PM
Taffy Stoker
external usenet poster
 
Posts: n/a
Default 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  
Old January 7th, 2004, 07:38 PM
r+p rosie
external usenet poster
 
Posts: n/a
Default 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  
Old January 7th, 2004, 07:47 PM
PieNtheSky32
external usenet poster
 
Posts: n/a
Default 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  
Old January 7th, 2004, 09:31 PM
Tracy
external usenet poster
 
Posts: n/a
Default 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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