Last night I made my favorite dinner yet and wanted to find out if others have a favorite too.
Here's mine:
Parmesan & Herb Chicken with Sauteed Dill Spaghetti squash:
1) roast spaghetti squash in the oven for 30 min @ 350 (cut in half, flesh side down) on a cookie sheet
2) dip chicken breasts in egg and then in a mix of parmesan with any combination of herbs and pepper and garlic.
3) Bake chicken in oven with spaghetti squash for 30 min @ 350 and put all remaining cheese/herb mix on top.
4) when spaghetti squash is done, scratch it out using a fork into a bowl. In a skillet, put a little bit of olive oil and garlic to sautee, add an herb mix (i like the salt free dill seasonings) and then add spaghetti squash until garlic is cooked and flavors are cooked in.
Serve! yummy, takes about 20 minutes of active cooking.
Goal Aug2010 mine is similar. I like to beat the **** out of the chicken breast with a very heavy pan (also great end of the day therapy after a stressful day). I use egg white to coat the chicken breast and dip it in ground up melba toast. I warm up olive oil, brown each side and bake until done. I slice up some tomatoes for the top and add some cheese if I need more protein. It's so good. Pounding the chicken down makes it really tender.
Lately I've been on a cottage cheese kick. I make a variation of the cheesecake: cottage cheese, lemon juice, lemon HNS, Splenda, and cinnamon. It tastes like yogurt (which I really miss) and is excellent with fruit (at lunch) and cucumbers.
Similar to the previous post about the chicken/melba toast. I use frozen Tilapia, coat both sides with Melba and use a bit of EVOO in a skillet, and "fry" the fish. Taste so good and it's really easy.
I really enjoy the Ranch Chicken Tenders in the recipe thread Ranch Chicken Fingers (replaces protein and starch)
16-20 melba black pepper to taste
2 lb chicken Pam spray
1 pkt Ranch mix Garlic powder if desired
2-3 Tbsp olive oil
Preheat 425. Pour oil in glass baking dish. Crush melba & mix with Ranch. Coat chicken and place in baking dish. Pour remaining melba over chicken. Spray with Pam. Cover w/foil & bake 10-15 minutes. Increase temp to Broil, uncover and bake 7-10 minutes until crisp.
Or I like to make a mini pizza with a tortilla, veggie toppings and side of baked chicken wings with some hot sauce.
I have never pan cooked chicken before (no kidding!) - and so I coated pan with oil, browned chicken (seasoned to taste) on both sides, added HSN Buillon/water and simmered for approx 15 min, added asparagus and cooked until chicken was done - turned out really good!
My favorite recipe of all time was/is the Taco Casserole recipe. It's in the recipe thread but I'll post it here too. I make fresh salsa and top it with that and it's soooooooo tasty!
Soft Taco Casserole
12-16 oz Ground Turkey or Buffalo
1 can diced green chiles
4 oz green onions, chopped
1 cup water
1 packet tomato basil HNS
4 La Tortilla factory tortillas (50 calorie)
2-4 oz shredded cheddar cheese
Season to taste with: cumin, chili powder, black pepper, garlic powder, onion powder, and Tabasco
Brown meat. Drain any excess fat. Place meat back in pain and add green onions and green chilies. Cook until onions are soft. Combine water and soup mix. Add to meat mixture. Season to taste with spices. Spray 8x8 casserole dish with Pam spray. Place one tortilla on the bottom, top with 1/4 meat and 1/4 cheese. Continue layering with remaining tortilla, meat and cheese. Bake at 350 degrees for 20-30 minutes until cheese on top in bubbling.
Makes 4 servings
Fresh Salsa
4-6 fresh tomatoes
1/2 cup cilantro
2-4 jalapenos
1 fresh garlic clove
3-4 green onions
Blend ingredients in a blender or food processor. For chuckier salsa, pulse 2-5 times. For smoother salsa, blend until you get the desired consistency. Measure before eating to ensure the right serving size. 4oz salsa does not count as a whole vegetable serving!
I make a modified version of the taco salad. I use bison for the meat (I make my own taco seasoning with cumin, red pepper flakes, pepper and oregano) and then make salsa out of tomato, green onion, pablano pepper, cilantro, sea salt, garlic powder and pepper. Layer lettuce, bison and salsa in a bowl and enjoy with a tortilla.
Last edited by lolajean624; 03-09-2010 at 12:37 PM.
Similar to the previous post about the chicken/melba toast. I use frozen Tilapia, coat both sides with Melba and use a bit of EVOO in a skillet, and "fry" the fish. Taste so good and it's really easy.
A lady at my center was saying that she coated her fish in low sodium taco seasoning and "fried" it in a pan. She said it was really good. I tried it with chicken and ate it in a tortilla with cheese and Robertos salsa- so yummy!
A lady at my center was saying that she coated her fish in low sodium taco seasoning and "fried" it in a pan. She said it was really good. I tried it with chicken and ate it in a tortilla with cheese and Robertos salsa- so yummy!
Yes! Last night i sliced & grilled 6 chicken breasts in a skillet with a pack of the low sodium taco seasoning and in another skillet grilled about 4 sliced green peppers, green onions and a bunch of mushrooms with it's own packet of seasonings. It fixed 4 dinners and 3 lunches and with dinner, i measured those with 1 less ounce of protein so i can eat them on a low cal tortilla and a slice of tillamook cheddar.
A lady at my center was saying that she coated her fish in low sodium taco seasoning and "fried" it in a pan. She said it was really good. I tried it with chicken and ate it in a tortilla with cheese and Robertos salsa- so yummy!
That sounds so good I will have to try it. I made taco's last night with the fish. Plus using the taco seasoning, you will not waste part of a bread for the melbas..
Favorite Dinner?
