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Old 04-12-2007, 07:53 PM   #16
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gmaone I tried your fried chicken recipe with cornflakes..but i used frosted flakes instead since it was all I had. It was delicious!! The sweetness of the frosted flakes was nice.
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Old 09-25-2007, 09:07 PM   #17
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Greek Chicken

2 teaspoons olive oil
4 chicken breast halves on the bone, skin removed
1/2 medium onion, minced
2 cloves garlic, minced
1 − 14 1/2 ounce can cut−up tomatoes
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/2 cup Greek olives, cut in half and pitted
1 tablespoon lemon juice
1/4 cup minced parsley


In a large nonstick skillet, heat olive oil over medium heat.
Brown chicken on both sides. Add onion and garlic; cook 2 minutes.
Add tomatoes with their liquid to the pan with the cinnamon,
cayenne, salt, pepper and olives. Simmer, covered, 15 minutes.
Turn chicken and continue cooking 10−15 minutes, until chicken
tests done. Remove chicken to a warm platter. Bring sauce to boil
with lemon and parsley. Boil a few minutes until slightly
thickened. Pour over chicken. Serve with rice or noodles.
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Old 09-25-2007, 09:09 PM   #18
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Colorful Chicken Stew

1 lb. boneless skinless chicken breasts, cubed
1 (14 1/2 oz.) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2−inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4 oz.) cans mushroom stems and pieces, drained
2 low−sodium chicken bouillon cubes
Artificial Sweetener equal to 2 tsp. sugar
1 tsp. chili powder
1/4 teaspoon pepper
1 tablespoon cornstarch
2 cup cold water

In a 5−quart crockpot, combine the first 12 ingredients.
In a small bowl, combine cornstarch and water until smooth. Stir into
chicken mixture. Cover and cook on LOW for 8 to 10 hours or until
vegetables are tender.
Nutritional Analysis: One 1−cup serving equals: 123 calories,
209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein,
1 gm fat, 3 gm fiber.
Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch.
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Old 09-25-2007, 09:09 PM   #19
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Zucchini Stuffed Chioken

2 tablespoons margarine
2 medium zucchini, shredded
3 slices of bread
1 egg white
1 teaspoon butter oil
1/2 cup shredded low fat Swiss cheese
4 skinless, boneless chicken breasts
1/4 teaspoon garlic salt
dash of pepper
dash of paprika

Melt margarine in a skillet and saute zucchini several minutes over
medium−high heat. Tear the bread into pieces and add to zucchini,
along with egg white, butter oil, and cheese. Stir well and remove
from heat. Season chicken breasts with spices. Put chicken breasts in
casserole sprayed with cooking spray. Spread stuffing over all four.
Cover casserole and bake at 400F for approximately 1 hour or until
chicken is tender. Or microwave for approximately 20 minutes at 60% power,turning after 10 minutes.
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Old 09-25-2007, 09:11 PM   #20
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Buffalo Chicken Strips


Blue Cheese Dip:

2/3 cup nonfat plain yogurt
2 tablespoons reduced−fat mayonnaise
2 ounces crumbled blue cheese
3 tablespoons finely chopped scallions
1/4 teaspoon coarsely ground black pepper
Chicken Strips and Celery Sticks:
1 teaspoon vegetable oil
1/2 pound skinless boneless chicken breasts, cut crosswise into
1/4−inch strips
1/4 teaspoon salt
2 teaspoons butter
1 tablespoon Frank's original hot sauce
5 celery stalks, cut into 3−inch sticks

In a small bowl, whisk together the yogurt, mayonnaise and blue
cheese. Stir in the scallions and pepper and set aside while preparing
the chicken. Cover and refrigerate.
Heat the oil in a large, preferably nonstick skillet. Season the
chicken with the salt. Cook the chicken over medium−high heat,
stirring frequently, until lightly browned and cooked through,
3 to 4 minutes. Remove the skillet from the heat. Add the butter
and hot sauce to the pan and swirl until the butter barely melts
and the sauce coats the chicken.
Serve the chicken and celery sticks along with the blue cheese dip.
Provide toothpicks for spearing the chicken and dipping it in the sauce.
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Old 09-25-2007, 09:22 PM   #21
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Middle Eastern Roast Chicken


(I make this a week or so before Thanksgiving for my dormmates. This one hass a bit of a lengthy process, but it so worth it ^_^)

2 teaspoons dried orange peel or freshly grated orange zest
1 teaspoon garlic powder
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon ground cardamom or cloves
1/8 teaspoon cayenne pepper
1−2 tablespoons canola or saffron oil
1 8−10 pound roasting chicken, capon or small turkey

Orange Scented Gravy
1−2 cups fat free and low sodium chicken broth
1/2 cup orange juice
3 tablespoons flour
1/3 cup Madeira (or 1/4 cup Kraft Catalina dressing with 1/4 cup low sodium soy sauce)
Salt and pepper for seasoning

Set oven temperature to 325 degrees. Combine the orange peel, garlic
powder, coriander, cinnamon, salt, white pepper, cardamom and cayenne
pepper together in a small bowl. Set aside a large roasting pan fitted
with a rack. Remove the giblets from inside the chicken. Discard or
reserve for another use. Rinse the bird inside and out with cold
running water. Place on a working surface and pat dry with paper
towels. Remove any visible fat with poultry shears. Very carefully
loosen the skin from around the breast, thigh, leg and neck areas with
a spoon without tearing the skin. Season the inside cavity with about
1/3 of the spice mixture. Rub the remaining mixture under the skin as
evenly as possible. Lightly oil the outside with canola oil. Tuck the
wings under the bird and tie the legs together loosely. Place in the
roasting pan and roast for 15 minutes per pound or until the internal
temperature registers 180F degrees. Use an instant read thermometer
placed between the thigh and the body without touching bone. Remove
the bird from the oven, transfer to a carving board, cover with
aluminum foil and let rest for 20 minutes before carving.

For the gravy:

Pour the pan juices into a bowl. Let the juices settle. The fat will
float to the top. Skim off the fat with a spoon or use a turkey baster
to siphon the juices from the bottom of the bowl. Add enough chicken
broth to measure 2 1/2 cups and pour into a saucepan. Add the orange
juice and bring to a boil. Mix the flour and Madeira together to make a slurry. Slowly pour into the gravy while whisking. Cook over
medium−high heat for 5−10 minutes stirring occasionally. Season to
taste with salt and pepper.
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Old 11-05-2007, 04:13 AM   #22
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Post Simple Southern-Style "Unfried" Chicken

SIMPLE SOUTHERN-STYLE "UNFRIED" CHICKEN

1 broiler-fryer chicken (about 3 1/4 lb.), cut up
1/2 cup Kraft Light Done Right! Ranch Reduced Fat Dressing
1 pkt. Shake 'N Bake Extra Crispy Seasoned Coating Mix

Remove skin from all chicken pieces except wings. Place chicken in resealable plastic bag. Pour dressing over chicken in bag. Seal bag, turning to coat all chicken pieces well. Refrigerate at least 30 min. to marinate.

Preheat oven to 400. Place contents of seasoning packet on plate. Remove chicken from bag, one piece at a time. Dip chicken in coating, turning to coat lightly. Arrange on baking sheet. Sprinkle any remaining coating from plate over chicken.

Bake 40 to 45 min. or until cooked through (180*F).

Makes 6 servings.

CAL 250, FAT 11g (sat 2.5g), CHOL 75mg, CARB 13g, FIBER 0g, SUGARS 2g, PROTEIN 24g, VIT A 4%DV, VIT C 0%DV, CALCIUM 2%DV, IRON 8%DV.
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Old 11-05-2007, 05:05 AM   #23
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Post "Chinese Takeout" Lemon Chicken

"CHINESE TAKEOUT" LEMON CHICKEN

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 pkg. (6 oz.) snow peas (about 2 cups), trimmed
1 small red pepper, cut into strips
1 pkg. (4-serving size) Jell-O Brand Lemon Flavor Gelatin
1 Tbsp. cornstarch
1/2 cup chicken broth
2 Tbsp. Kraft Zesty Italian Dressing
2 cloves garlic, minced

Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. or until cooked through, stirring occasionally. Add snow peas and peppers, cook and stir 2 min.

Mix dry gelatin mix and cornstarch in small bowl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 min. or until sauce is thickened, stirring frequently.

Serve over hot cooked rice, if desired.

Makes 4 servings, 1 cup each.

CAL 300, FAT 8g (sat 1.5g), CHOL 65mg, SODIUM 350mg, CARB 26g, FIBER 2g, SUGARS 21g, PROTEIN 28g, VIT A 15%DV, VIT C 50%DV, CALCIUM 4%DV, IRON 10%DV.
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Old 11-05-2007, 07:11 AM   #24
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Post Saucy Parmesan Chicken

SAUCY PARMESAN CHICKEN

4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Kraft Light Zesty Italian Reduced Fat Dressing
1/4 cup Kraft 100% Grated Parmesan Cheese

Place all ingredients in large resealable freezer-weight plastic bag; seal bag. Turn bag over several times to evenly coat chicken with remaining ingredients. Lay flat so chicken does not overlap.

Cook now: Refrigerate chicken 30 min. to marinate. Preheat oven to 425. Remove chicken from marinade; discard bag and marinade. Arrange chicken on foil-covered baking sheet. Bake chicken 20 min. or until cooked through (165*F).

Cook later: Freeze uncooked chicken mixture up to 3 months. Remove chicken from bag, place on foil-covered baking sheet. Preheat oven to 350. Bake chicken 1 hour or until cooked through (165*F).

Makes 4 servings.

CAL 180, FAT 6g (sat 2.5g), CHOL 75mg, SODIUM 430mg, CARB 1g, FIBER 0g, SUGARS <1g, PROTEIN 27g, VIT A 0%DV, VIT C 0%DV, CALCIUM 10%DV, IRON 4%DV.
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Old 12-18-2007, 04:38 PM   #25
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Default The Most Delicious Chicken Recipe EVER

My I made this last Saturday for a holiday dinner party. Its complex and DELICIOUS enough to entertain with, and also quite impressive. Although its very healthy, its does NOT taste so and was very hearty, perfect for the freezing, snowy day that Saturday was. I cannot express how much my guests and I love this dish! I got this from the Julia Child cookbook, "From Julia Childs Kitchen". You may chose not to use lardons, I did, only because they add so much flavor as they suck up all the wine and cognac, but I made sure to boil the fat out 4 times first. If you are unfamiliar with this French cooking technique, Google it.

Coq Au Vin
by Julia Child

Serves 4 to 6


convert Ingredients
1/2 cup
lardons, cut into 1/4 by 1 1/2-inch strips (optional)
2 or more
tablespoons
olive oil
2 1/2 pounds
ready-cut frying chicken (a selection of parts, or all of one kind), thoroughly dried
1/4 cup
Cognac or Armagnac

Salt and pepper
1
imported bay leaf
1/4 teaspoon
dried thyme
16 to 20 small
white onions, peeled
3 tablespoons
flour
2 cups
red wine (Burgundy, Côtes du Rhône, or Pinot Noir)
About 2 cups
brown chicken stock or beef bouillon
1 or 2 cloves
garlic, mashed or minced
About 1 tablespoon
tomato paste
3/4 pound
fresh mushrooms, trimmed, washed, and quartered



Method
1. If you are using lardons, sauté several minutes in 2 tablespoons oil in a heavy-bottomed casserole until lightly browned; remove lardons to a side dish and leave fat in pan. (Otherwise, film pan with 1/8 inch of oil.)

2. Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides. Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.

3. Season chicken pieces with salt and pepper; add bay leaf and thyme. Place onions around the chicken. Cover and cook slowly 10 minutes, turning once.

4. Uncover pan and sprinkle on the flour, turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice.

5. Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken. Add the browned lardons, garlic, and tomato paste to the pan. Cover and simmer slowly 25 to 30 minutes, then test chicken; remove those pieces that are tender, and continue cooking the rest a few minutes longer. If onions are not quite tender, continue cooking them; then return all chicken to the pan, add mushrooms, and simmer 4 to 5 minutes. Taste carefully, and correct seasoning. Sauce should be just thick enough to coat chicken and vegetables lightly. If too thin, boil down rapidly to concentrate; if too thick, thin out with spoonfuls of bouillon.


ENJOY!!

Last edited by manchuntd88 : 12-18-2007 at 04:42 PM.
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Old 03-04-2008, 06:23 AM   #26
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Orange Chicken

4 Great Value Frozen skinless boneless Chicken breasts
1 med orange
4 TBS Smucker's Sugar Free Orange Marmalade

spray baking pan with Pam, place chicken breasts in pan. Slice orange into thin slices, squeeze juice over top of chicken breasts. Spread one TBS of marmalade over each breast, place sliced orange ontop of marmalade. Cover with tinfoil, Bake at 350 for 50 mins. Drizzle juice in pan over top of chicken. (I used cauliflower plain and drizzled that too!)

Orange Chicken Per Serving Cals 168 Fat 6g Cholest 65mg Sodium 430mg Carbs 5g Sugars 3g Fiber 1g Protein 25g
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Old 03-12-2008, 07:59 PM   #27
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Chicken Tikka - my family's favorite chicken recipe

This wasn't a diet recipe but I switched the thighs for breasts, and use low-fat yogurt (it uses little enough I don't know how much difference that makes diet wise but that's what we have on hand these days so that's what we use). The spices are common for Indian cooking but are available in most regular grocery stores that I've seen in the spice aisle.

Ingredients:
1-1/2 pounds chicken breasts, cut into 1-inch cubes
small onion
2 cloves garlic
1 tablespoon grated fresh ginger
2 tablespoons lemon juice
3 teaspoons ground coriander
3 teaspoons ground cumin
3 teaspoons garam masala
1/3 cup plain yogurt (or lowfat)
1 teaspoon salt

You also need wooden skewers

Directions:
Soak 12 wooden skewers in water.

Put onion, ginger, garlic, juice, coriander, cumin, and garam masala in a food processor. Process until fine, like a paste. Add yogurt and salt and continue processing just until mixed up.

Thread chicken onto skewers. Put them in a large baking dish and coat the chicken on all sides with the marinade. It will get kind of pasty and will stick to the chicken when cooking so make sure all the pieces are pretty evenly coated. Cover and put in the fridge. It can be in there for just a few hours but is even better if you can get it in there the night before.

Then get the grill going or turn on the broiler and cook those yummy chicken skewers till done through, turning every so often so all the sides get browned. Again, the marinade sticks like a paste and will get cooked on it.

2 or 3 skewers makes a meal with a salad and/or some veggies on the side. Yum!
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Old 03-13-2008, 04:26 AM   #28
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Default Easy Chicken Adobo

This is a super easy, super versatile recipe that was a big hit in our house.

Easy Chicken Adobo
  1. 1/2 tsp olive oil
  2. 24 oz chicken
  3. 3 cloves garlic (or 3 tsp minced garlic from a jar)
  4. 2/3 cup apple cider vinegar
  5. 1/3 cup reduced sodium soy sauce
  6. 1 tsp whole peppercorns or ground pepper to taste (use green or pink peppercorns if you have them, they are a little milder)
  7. 1 bay leaf

Saute chicken in oil over med-high heat in non-stick frying pan until browned. Add garlic and saute a few minutes more. Add remaining ingredients, reduce heat, cover and simmer for 15-20 minutes. Remove cover, increase heat to med-high and continue to cook until sauce is reduced (another 10-15 min), stirring occasionally. Remove bay leaf before serving.

4 servings at 210 calories each (5g fat, 9g carbs, 33g protein).

Variations:
You can cut the chicken up or leave it whole. You could use chicken thighs or drumsticks instead of breasts. You could even use pork tenderloin instead of chicken. You could also add all sorts of veggies to it (I add leeks and it came out great). Carrots, onions, celery, snow peas, broccoli, cauliflower, greens, mushrooms, baby corn, red or green bell peppers, etc. would also be good in it (basically any veggie you would put in a stir fry). If the veggies take a long time to cook, add them in the beginning after browning the chicken. If the veggies cook quickly, add them at the very end, after you uncover it for the final cooking stage. The longer you cook it, the more the sauce will cook down. I cooked it until the sauce was almost completely gone, but if you like a little more sauce, stop cooking a little sooner.

I served it with wild rice, but it would also be good with brown rice or Asian noodles.
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Old 04-19-2008, 09:44 PM   #29
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Made a great Easy Chicken Alfredo of sorts tonight. I followed the sauce recipe below with the exception of adding minced garlic. I had "real" parm cheese, and didn't grate it into the blender, but added it to the sauce afterward. Fairly low in calories compared to the original version. Whole family loved it. I steamed broccoli, cauliflower, carrots and topped it with thin slices of red bell peppers at the end. Everyone loved it. Definitely not the rich, buttery, creamy stuff you'll get at Olive Garden, but we thought it was great!.

INGREDIENTS:
8 ounces dry fettuccine pasta
1 cup milk
2 tablespoons all-purpose flour
1 cup cottage cheese
1/2 teaspoon garlic powder 3 teaspoons minced onion
salt and pepper to taste
1/2 cup grated Parmesan cheese
2 cups diced, cooked chicken breast meat

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain, and set aside. (I boiled my veggies with the pasta at the same time.)
2. In a food processor, place the milk, flour, cottage cheese, garlic powder, onion, salt and pepper, and Parmesan cheese. Blend until smooth.
3. Transfer the blended mixture to a saucepan over medium heat. Mix in the chicken, and cook until heated through. Serve hot over pasta.

This was the posted information - I didn't double check it and of course I added lots of veggies: Calories 498 (26% from fat) | Protein 41.3g | Fat 14.9g (sat 7g) | Carbohydrate 49.1g | Fiber 2.1g | Cholesterol 79mg | Iron 3mg | Sodium 634mg | Calcium 301mg
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Old 04-25-2008, 03:03 PM   #30
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Chicken Enchiladas

2 tbsp canola oil
2 tsp chili powder
1 tsp ground cumin
1 tsp oregano
1/4 tsp salt and pepper
4 skinless boneless chicken breatulars cut into small bitesize strips
2 onions sliced
1 red and green pepper thinly sliced
1 jalapeno pepper minced
1 cup drained and diced tomatoes
1/2 cup shredded light cheddar or monterey jack cheese
8 large whole wheet tortillas

Toppings
1/2 cup shredded light cheddar or jack cheese
1/2 sour cream

in a bowl combine 1tbsp canola oil, chili powder, cumin, oregano, salt and pepper. add chicken and coat with the mixture. ( i find letting it marinate for overnight or the day makes it extra yummy!)

Heat 1 tbsp of canola oil in pan and cook chicken.

reduce heat to medium and cook onions, red, green peppers and jalapenos until tender.. 10 minutes-ish.

Put the cooked veggies in a big bowl, add in chicken, cheese and tomatoes and mix up.

Divide amoung tortillas and roll up ( i find closing the ends of the tortillas is good to do). Place them tightly into a greased 9x13 baking dish. cover with foil and cook at 400 for about 15 minutes.
remove foil, sprinkle with topping cheese and bake for 10 more minutes or until cheese is bubbly and tortillas are crisp.
Serve with sour cream
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