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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 |
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#3
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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. |
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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 ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
#5
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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 |
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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 |
#7
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"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. |
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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 |
#9
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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. |
#10
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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 |
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