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Weight Loss Forum / General Topics / March 2005Bored 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 <cma@sympatico.ca> wrote in news:100320051836576220% cma@sympatico.ca: > "And through all the lean years > the low fat and the mean years" ---the thighs brought sighs, the legs [quoted text clipped - 14 lines] > ****** > in need of some chick tricks That's a helluva good question! Andy  Signature"Ladies and gentlemen, The Beatles!" - Ed Sullivan (1964) Leafing through alt.support.diet, I read a message from cma@sympatico.ca 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. I consider the breast to be the worst part of any poultry. i > "And through all the lean years > the low fat and the mean years" ---the thighs brought sighs, the legs [quoted text clipped - 14 lines] > ****** > in need of some chick tricks Signature223/173.2/180 >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 consider the breast to be the worst part of any poultry. > [quoted text clipped - 10 lines] > 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.jhtml?type=content&id=recipe4082 Signaturejmk in NC > >>I consider the breast to be the worst part of any poultry. > > [quoted text clipped - 51 lines] > Recipe Source: > http://www.marthastewart.com/page.jhtml?type=content&id=recipe4082 Thanks. I can't use the buttermilk but will try something with orange or timato juice. >>>>I consider the breast to be the worst part of any poultry. >>> [quoted text clipped - 54 lines] > 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. Signaturejmk in NC > 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. SignatureWalking on . . . Laurie in Maine 207/115 New Scale Start: 2/02 Maintained since 2/03 >"And through all the lean years >the low fat and the mean years" ---the thighs brought sighs, the legs [quoted text clipped - 8 lines] >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 > "And through all the lean years > the low fat and the mean years" ---the thighs brought sighs, the legs [quoted text clipped - 14 lines] > ****** > 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. > "And through all the lean years > the low fat and the mean years" ---the thighs brought sighs, the legs [quoted text clipped - 14 lines] > ****** > in need of some chick tricks I coat chicken breasts with this mixture: 1 T paprika 1 T cumin 1/2 t dried oregano 1 t coriander 1/2 t crushed red pepper Then grill or broil. The mixture coats 4 breasts. Signaturethe volleyballchick Diva wrote: >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. lol! > in need of some chick tricks Great post idea. Here's one of my favorites. Mango Chicken (for 4 breasts) 12oz jar of mango chutney (mild) 1 can creamy chicken soup 2 tablespoons sultanas 1 teaspoon curry powder 5 mushrooms, chopped Combine first 4 ingredients in a bowl and mix together Pour over the chicken Cook for 1 1/2 hours at 320F in a casserole dish (lid on) Add mushrooms for last 1/2 hour > > in need of some chick tricks > [quoted text clipped - 12 lines] > Cook for 1 1/2 hours at 320F in a casserole dish (lid on) > Add mushrooms for last 1/2 hour That sounds delicious! I'll have to adjust it a bit to make it compatible with some food exclusions but am sure it will be similar. SignatureDiva ***** The Best Man For The Job Is A Woman Carol Frilegh schreef: > Suddenly I am gagging on white meat no matter how it's prepared My favorite chicken recipe is lemon chicken. Fry 4 chicken breasts in a little oil, 10 minutes on each side. Take them out of the pan and put them on a plate. In the oil, fry 2-3 cloves of garlic for a minute; add the zest of a lemon, and the juice of half a lemon and 2 tablespoons of water; stir for a minute. Pour the sauce over the chicken. I always make half of it, using 1 tablespoon of oil to fry the breasts. Last time I ate it, it came out at 515 kCal. Berna (101.5/75.7/~68 kg) Signature( )_( ) Berna M. Bleeker-Slikker / . . \ berna.bleeker@gmail.com \ \@/ / http://www.volksliedjes.nl > Carol Frilegh schreef: > > Suddenly I am gagging on white meat no matter how it's prepared [quoted text clipped - 7 lines] > I always make half of it, using 1 tablespoon of oil to fry the breasts. > Last time I ate it, it came out at 515 kCal. This is definitely a recipe I will try. Thanks again. Today I bought dark chicken and minced it in the Cuisinart and then made Italian meat sauce with it, to be used in Zucchini lasagna. I use the strips of zucchini instead of pasta and it tastes pretty much the same. SignatureDiva ***** The Best Man For The Job Is A Woman |
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