There's a recipie on the WW board called Cola Chicken. I dont know how to link, so I'll just have to describe it.
4 boneless, skinless chicken breasts
1 can diet coke (or pepsi, or cola...etc)
1 cup ketchup
Mix ketchup and coke in lidded skillet, add chicken. Bring mixture to a boil, then reduce to medium-low, and simmer for about 45 mins.
The sauce thickens, and it it DELICIOUS!! I tried it using 1/2 cup ketchup, and 1/2 cup BBQ sauce, mmmmmmmmm yummy! My husband HATES ketchup, and LOVES this! It couldn't be any easier!
Anybody else have any easy, healthy ideas?
09-15-2004, 02:19 PM
I am going to try that tonight !
09-15-2004, 03:49 PM
The recipe I tried the night before last was a "Pizza Casserole" from the SBD recipe forum. The only change I would make is to maybe add some olives mmm olives. But basically you have a layer of lean ground beef, topped with some tomato sauce, topped with some veggies, topped with some cheese.
Oh God. Nelie, you had to say cheese? :cry: I love :cheese: .
09-15-2004, 04:22 PM
Low fat cheese sarah! I love cheese too and I'll admit that I probably eat it every day.
09-15-2004, 04:56 PM
Mmmmm, that one sounds good Nelie! I'll probably substitue ground chicken or turkey for the ground beef. And I'm with ya on the olives! Plus some mushrooms, onions, peppers, YUM! Okay, when's dinner??? :hun:
Ketchup in the Cola Chicken, really?? ((cringe)) Don't know about that one, is it really tastey? :chin:
09-15-2004, 05:36 PM
Yeah, the idea of ketchup and chicken together irks me. :shrug: I love BBQ sauce though.
Let's see.... last week I made some rice (1 serving for me, 1 for Dad) and I also cooked 2 chicken breast on top of the stove. Then, I sliced the chicken and added green peppers, onion, and fajita seasoning- a little on the chicken w/ some water to make a sauce, and a little stirred into the rice. I thought it was AWESOME. :D
Ivanna B. Skinny
09-15-2004, 09:00 PM
Yeah, I know it sounds wierd, but I think that even without the BBQ it would be good. But, I gotta' say, that BBQ and ketchup together was...well, it was just plain yummy! :hun:
That pizza casserole sounds yummy too!
09-15-2004, 11:35 PM
You guys are asking about Ketchup with the Chicken?! :eek: I'm more worried about the cola in chicken?! Maybe I will try it... kinda' scared though! :lol:
As for me, no real new recipes lately except I did make some really good stuffed peppers and they were yummy!
Extra Lean Ground Beef
Tomatoe Sauce (seasoned to your liking)
Mix all that stuff together(cooked)... stuff the peppers (whatever color you want) put a little grated cheese on top and bake until cheese is melted and peppers have softened to your liking! :D
09-16-2004, 01:18 PM
I'll share a PC recipe that is quick and easy and tastes great, especially if you're in the mood for Mexican.
Enchilada Soup Recipe
1/2 pound 95% lean ground beef
1/2 cup diced red bell pepper
1 garlic clove, pressed
2 cans (10 ounces each) enchilada sauce
1/4 cup masa harina (instant corn masa mix) or all-purpose flour
1 can (15 ounces) black beans, drained and rinsed
2 cans (14-141/2 ounces each) beef broth
2 cups water
1 cup thinly sliced zucchini
1/4 cup snipped fresh cilantro
Grated queso fresco or Monterey Jack cheese and pickled jalapeņo peppers, chopped (optional)
1. In Professional (4-qt.) Casserole, cook beef over medium-high heat 6-8 minutes or until no longer pink, breaking beef into crumbles. Dice bell pepper. Add bell pepper and garlic pressed with Garlic Press to casserole; cook and stir 2 minutes. Add enchilada sauce, masa harina, beans, broth and water. Bring to a boil; reduce heat to a simmer.
2. Meanwhile, thinly slice zucchini; cut slices into quarters. Snip cilantro using Kitchen Shears. Juice lime using Juicer to measure 2 tablespoons juice. Add zucchini to soup; simmer, uncovered, 2-3 minutes or until crisp-tender. Remove from heat; stir in cilantro and lime juice.
3. If desired, grate cheese and chop jalapeņo peppers . Ladle soup into bowls; sprinkle with cheese and jalapeņo peppers.
Yield: 8 servings or 16 sample servings (about 10 cups)
Nutrients per serving: (Light) (about 11/4 cups): Calories 130, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 20 mg, Carbohydrate 14 g, Protein 10 g, Sodium 630 mg, Fiber 3 g
Cook's Tip: Queso fresco is a fresh, white Mexican cheese that is traditionally crumbled over foods and used to fill enchiladas. It can be found in the refrigerated cheese section of most grocery stores.
Masa harina is finely ground cornmeal that is used to make tortillas and tamales and can be found in the ethnic section of most grocery stores.
I was also going to add that I found a great barbecue sauce that had very few sugar grams and only like 10 calories per TBS. It's made from watermelon rind. When I go back to the store, I'll see if I can find the name of it.
09-20-2004, 07:16 PM
I tried the Cola Chicken recipie tonight and I am so impressed. It is just so good.
My daughter and husband liked it too.
Thanks Amy Jo!
Edit: I made it with the full cup of ketchup and no bbq sauce. It tasted like the barbeque chicken they sell here in the deep pit barbeque places but with way less calories for sure. This will be a meal I make often.
09-21-2004, 11:23 AM
I made this recipe a few weeks ago, and I thought it was absolutely delicious. Since it's spicy, it's got lots of flavor, and it's really good for you. You could serve it over rice, but I reserved some of the sauce to use as a dressing to drizzle over baby greens. Yum!
1 Tbsp. tomato paste
2 tsp. chili bean sauce
2 tsp. black or cider vinegar
1/2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. sugar (OPTIONAL - I left out, and it was still great. Or use Splenda!)
2 tsp. sesame oil
Heat wok over high heat. Add oil, and when it's smoking add ginger, garlic, and scallions. Stir-fry for 20 seconds and add shrimp. Stir-fry shrimp for 1 minute. Add sauce and stir-fry for 3 minutes over high heat. Serve.
Makes 4 servings (or 2 nice-sized dinner portions)
According to Diet Power (minus the sugar) 1 serving:
ok i got a lot of ideas but i will try them on the kids and my parents first :D
i to don't like the way it sounds cola,chicken in all but i'll do it.
09-23-2004, 12:28 PM
I tried the chicken recipe last night. Not too bad. Jacob minched it right up!!! Thanks for the idea!!
01-18-2005, 10:44 AM
Italian Ghoulash. (boo!) :lol:
2 eggplants, slices & cubed
1 onion, chopped
2 cans salt free tomatoes, w/their juices
1 bag fresh spinach leaves
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 container (16oz) sliced fresh mushrooms
5 cloves of garlic, crushed
chicken broth & olive oil
seasoned pepper to taste
crushed red pepper flakes to taste
parsley flakes, to taste
italian seasoning, if you want
salt, if you want. :p
Pour chicken broth into stockpot, saute onions in it til they're clear, throw garlic in there while this is happening. Add rest of ingredients gradually, let simmer on low for a good 30 min or until most of the veggies have cooked down.
Serve over noodles or rice & sprinkle with parmesan cheese. Can also throw in a chicken breast or two, shrimps, tofu, beef, etc. But this is the basic veggie slop recipe. :)
Now share one of yours with me!
01-18-2005, 12:34 PM
Mmmmm, looks good, Aimee! I'll try that - probably a good comfort food for a cold night. :smug:
Here's a pasta salad I like. I take it to work in a little tub and eat it with a favourite fruit or put it on romaine lettuce and sliced tomatoes (add a fat-free, sugar-free yogurt and its an ideal lunch covering all the major food groups). The kids like this salad for lunch on weekends, too.
2 cups dry whole-wheat elbow macaroni
1 medium stalk celery, diced
1 small sweet red pepper(s), chopped
1/2 cup cooked frozen peas and carrots
3 medium scallions (or green onions), chopped
1/2 cup Kraft Free Shredded Cheddar Cheese (or whatever brand you like)
1/4 Tbsp fat-free mayonnaise
1/4 cup fat-free sour cream
1/4 cup dill pickle(s), sliced (optional)
1/4 tsp onion powder
I can water-packed tuna (drained) or 1 chopped boneless grilled chicken breast (I made this after Christmas and threw in one cup chopped roast turkey meat)
1. Cook pasta according to package directions. Drain and rinse with cold water; drain again. Combine cooked pasta, celery, pepper, peas and carrots, scallion, tuna (or poultry) and cheese in a large mixing bowl.
2. To make dressing, combine mayonnaise, sour cream, pickle and onion powder in a small bowl. Pour dressing over pasta mixture and toss lightly to coat. Cover and chill for at least 2 hours
01-18-2005, 02:03 PM
Here is one I like. I need to make this again it makes me hungry reading it.
Pasta with shrimp and mushroom sauce
Makes 6 servings
460 calories 12 grams of fat per serving
1 tsp dried oregano
1 tsp dried thyme
1/4 tsp dried rosemary
1 clove garlic or to taste
1 med size onion
1/2 habanera pepper, seeds removed. Or a whole one with seeds if you like spice.
4 Toss olive oil
8 oz portabella mushrooms
5 tbls of Parmesan cheese
1 tsp corn starch
1-cup skim milk
1 16-oz box rigatoni
8 oz bag frozen peeled/de-tailed shrimp (I used salad shrimp)
Put water on to boil for pasta.
Dice pepper into very small pieces. Dice onion and chop mushrooms and add crushed garlic; and add in the pepper. Put all of this into frying pan with oil and cook on medium until onions are cooked down. Add in frozen bag of cooked shrimp and the rest of the spices and cook until shrimp are heated.
Take cup of milk and stir in parmesan cheese and cornstarch. Add this to your frying pan slowly pouring a little and stirring until its mixed and then stir in a little more. Do this until all is added and let simmer for a couple of minutes. Toss with drained pasta.
01-18-2005, 03:30 PM
Howie that sounds very good! I do something a little more simple but similar. I cook some pasta of your choice to desired tenderness, while that is cooking saute garlic in some olive oil. Then add some light margerine and 1 or 2 lbs easy peel frozen shrimp. Cook until shrimp are pink. Toss with pasta and add parmesian cheese and salt and pepper to taste! So very yummy!