Bored with Those Big breasts

"And through all the lean years
the low fat and the mean years" ---the thighs brought sighs, the legs
were the dregs.

I ate white chicken, boiled, broiled, roasted and oven baked.

Suddenly I am gagging on white meat no matter how it's prepared
including pouring some kind of clever sauce over it. The stuff lodges
in my diaphragm and I need to pat myself on the back with a mop handle
to dislodge it and send it on it's merry way. (This used to happen with
rice and pasta as well, but I no longer use them because of being
celiac.)

What can I do to brighten up the white and make it go down right?

Diva
******
in need of some chick tricks

Carol Frilegh wrote in news:100320051836576220%
:

"And through all the lean years
the low fat and the mean years" ---the thighs brought sighs, the legs
were the dregs.

I ate white chicken, boiled, broiled, roasted and oven baked.

Suddenly I am gagging on white meat no matter how it's prepared
including pouring some kind of clever sauce over it. The stuff lodges
in my diaphragm and I need to pat myself on the back with a mop
handle
to dislodge it and send it on it's merry way. (This used to happen
with
rice and pasta as well, but I no longer use them because of being
celiac.)

What can I do to brighten up the white and make it go down right?

Diva
******
in need of some chick tricks

That's a helluva good question!

Andy

--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)

Leafing through alt.support.diet, I read a message from of
10 Mar 2005:

What can I do to brighten up the white and make it go down right?

Sorry, I have no idea. But your choice of subject certainly go my
attention. ;-)

Phil M.

Carol Frilegh wrote:

What can I do to brighten up the white and make it go down right?

Switch to thighs? I think they're tastier. You can remove the skin and
visible fat.

--
Walking on . . .
Laurie in Maine
207/115 New Scale
Start: 2/02 Maintained since 2/03

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On 11 Mar 2005 01:05:03 GMT, Ignoramus21682
wrote:

I consider the breast to be the worst part of any poultry.


Gee, I've always liked it best. This has nothing to do with dieting;
I've always liked my meat very lean.

Carol, I get great results grilling chicken breasts in my George
Foreman grill. It's easy to check and make sure you're not
overcooking them, and them come out really moist and flavorful. I
like them cut up in a salad. In small pieces and moistened with salad
dressing, I'd think it would be easy to eat.

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

On Thu, 10 Mar 2005 18:36:57 -0500, Carol Frilegh
wrote:

"And through all the lean years
the low fat and the mean years" ---the thighs brought sighs, the legs
were the dregs.

I ate white chicken, boiled, broiled, roasted and oven baked.

Suddenly I am gagging on white meat no matter how it's prepared
including pouring some kind of clever sauce over it. The stuff lodges
in my diaphragm and I need to pat myself on the back with a mop handle
to dislodge it and send it on it's merry way. (This used to happen with
rice and pasta as well, but I no longer use them because of being
celiac.)

I eat skinless chicken breast, but my meat of choice would really be
the dark meat (which I do have sometimes) and I don't understand why
the breast is supposed to be the best bit. I find the breast hard to
eat, as it tends to be dry. I cook mine in the oven, loosely wrapped
in foil with herbs sprinkled over it, and then I serve it with some
sort of gravy. Or you can cut it into strips and stir fry it without
fat (I use soya sauce in the wok) and serve with stir fry veg. I also
always buy free-range chicken, which I find has more flavour, as well
as being kinder of course, Same goes for turkey.

janice

"Carol Frilegh" wrote in message
...
"And through all the lean years
the low fat and the mean years" ---the thighs brought sighs, the legs
were the dregs.

I ate white chicken, boiled, broiled, roasted and oven baked.

Suddenly I am gagging on white meat no matter how it's prepared
including pouring some kind of clever sauce over it. The stuff lodges
in my diaphragm and I need to pat myself on the back with a mop handle
to dislodge it and send it on it's merry way. (This used to happen with
rice and pasta as well, but I no longer use them because of being
celiac.)

What can I do to brighten up the white and make it go down right?

Diva
******
in need of some chick tricks

LOL, great post. The only advice I have is don't overcook them. But indeed
they are drier. You could also try eye of round beef which is just as lean
but more flavorful IME. Of course there is always Chicken Kiev, but that
isn't very diet friendly.

On 3/10/2005 11:16 PM, Chris Braun wrote:
On 11 Mar 2005 01:05:03 GMT, Ignoramus21682
wrote:


I consider the breast to be the worst part of any poultry.



Gee, I've always liked it best. This has nothing to do with dieting;
I've always liked my meat very lean.

Carol, I get great results grilling chicken breasts in my George
Foreman grill. It's easy to check and make sure you're not
overcooking them, and them come out really moist and flavorful. I
like them cut up in a salad. In small pieces and moistened with salad
dressing, I'd think it would be easy to eat.

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

I agree that grilling seems to be one of the better ways to prepare
chicken breasts without drying them it. From your OP, I think that
maybe yours are dry?

Here's a recipe that we have had good luck with at home.

Grilled Chicken Breasts with Buttermilk Marinade

Serves 4; Prep time: 5 minutes; Total time: 55 minutes

4 boneless, skinless chicken breasts (about 6 ounces each)
Buttermilk Marinade (see recipe below)
Salt and pepper

1. Heat grill to medium; oil grates. Place 4 boneless, skinless chicken
breasts (about 6 ounces each) in a shallow dish or resealable plastic
bag. Add Buttermilk Marinade; turn to coat. Cover; marinate 30 minutes
at room temperature or up to overnight in the refrigerator, turning
occasionally. (Bring to room temperature before grilling.)

2. Remove from marinade; season with salt and pepper. Grill until
cooked through, 5 to 8 minutes per side.

Per serving: 200 calories; 2.3 grams fat; 40.1 grams protein; 2.2 grams
carbohydrates

Buttermilk Marinade

Buttermilk
1/2 cup buttermilk
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons chopped garlic (3 cloves)

Instead of dill, try finely chopped chives. Or substitute limes for the
lemons. Use with chicken, fish, or other seafood

Recipe Source:
http://www.marthastewart.com/page.jh...&id=recipe4082

--
jmk in NC

In article , jmk
wrote:

On 3/10/2005 11:16 PM, Chris Braun wrote:
On 11 Mar 2005 01:05:03 GMT, Ignoramus21682
wrote:


I consider the breast to be the worst part of any poultry.



Gee, I've always liked it best. This has nothing to do with dieting;
I've always liked my meat very lean.

Carol, I get great results grilling chicken breasts in my George
Foreman grill. It's easy to check and make sure you're not
overcooking them, and them come out really moist and flavorful. I
like them cut up in a salad. In small pieces and moistened with salad
dressing, I'd think it would be easy to eat.

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

I agree that grilling seems to be one of the better ways to prepare
chicken breasts without drying them it. From your OP, I think that
maybe yours are dry?

Here's a recipe that we have had good luck with at home.

Grilled Chicken Breasts with Buttermilk Marinade

Serves 4; Prep time: 5 minutes; Total time: 55 minutes

4 boneless, skinless chicken breasts (about 6 ounces each)
Buttermilk Marinade (see recipe below)
Salt and pepper

1. Heat grill to medium; oil grates. Place 4 boneless, skinless chicken
breasts (about 6 ounces each) in a shallow dish or resealable plastic
bag. Add Buttermilk Marinade; turn to coat. Cover; marinate 30 minutes
at room temperature or up to overnight in the refrigerator, turning
occasionally. (Bring to room temperature before grilling.)

2. Remove from marinade; season with salt and pepper. Grill until
cooked through, 5 to 8 minutes per side.

Per serving: 200 calories; 2.3 grams fat; 40.1 grams protein; 2.2 grams
carbohydrates

Buttermilk Marinade

Buttermilk
1/2 cup buttermilk
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons chopped garlic (3 cloves)

Instead of dill, try finely chopped chives. Or substitute limes for the
lemons. Use with chicken, fish, or other seafood

Recipe Source:
http://www.marthastewart.com/page.jh...&id=recipe4082


Thanks. I can't use the buttermilk but will try something with orange
or timato juice.

On 3/11/2005 10:20 AM, Carol Frilegh wrote:
In article , jmk
wrote:


On 3/10/2005 11:16 PM, Chris Braun wrote:

On 11 Mar 2005 01:05:03 GMT, Ignoramus21682
wrote:



I consider the breast to be the worst part of any poultry.



Gee, I've always liked it best. This has nothing to do with dieting;
I've always liked my meat very lean.

Carol, I get great results grilling chicken breasts in my George
Foreman grill. It's easy to check and make sure you're not
overcooking them, and them come out really moist and flavorful. I
like them cut up in a salad. In small pieces and moistened with salad
dressing, I'd think it would be easy to eat.

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

I agree that grilling seems to be one of the better ways to prepare
chicken breasts without drying them it. From your OP, I think that
maybe yours are dry?

Here's a recipe that we have had good luck with at home.

Grilled Chicken Breasts with Buttermilk Marinade

Serves 4; Prep time: 5 minutes; Total time: 55 minutes

4 boneless, skinless chicken breasts (about 6 ounces each)
Buttermilk Marinade (see recipe below)
Salt and pepper

1. Heat grill to medium; oil grates. Place 4 boneless, skinless chicken
breasts (about 6 ounces each) in a shallow dish or resealable plastic
bag. Add Buttermilk Marinade; turn to coat. Cover; marinate 30 minutes
at room temperature or up to overnight in the refrigerator, turning
occasionally. (Bring to room temperature before grilling.)

2. Remove from marinade; season with salt and pepper. Grill until
cooked through, 5 to 8 minutes per side.

Per serving: 200 calories; 2.3 grams fat; 40.1 grams protein; 2.2 grams
carbohydrates

Buttermilk Marinade

Buttermilk
1/2 cup buttermilk
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons chopped garlic (3 cloves)

Instead of dill, try finely chopped chives. Or substitute limes for the
lemons. Use with chicken, fish, or other seafood

Recipe Source:
http://www.marthastewart.com/page.jh...&id=recipe4082



Thanks. I can't use the buttermilk but will try something with orange
or timato juice.

Click on the "six marinades" link at the bottom for some additional
suggestions.

--
jmk in NC