Low Fat Chicken Salad I Am Completely Bored With Low-fat Cooking - Chicken Breasts, Salads, Soups...I Need Something Unusual And Fun
I am completely bored with low-fat cooking - chicken breasts, salads, soups...I need something unusual and fun - low fat chicken salad
I need recipes or ideas that are in fat, tasty, are unusually low, so I'm willing to try anything once.
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7 comments:
INGREDIENTS
2 chopped green onions
1 lemon, cut into 1 inch
1 cup chopped fresh cilantro
1 cup fresh mint
1 cup lemon juice
1 / 3 cup fish sauce
1 tablespoon red pepper sauce
1 / 2 cup white sugar
1 1 / 2 pounds (1 inch thick) steak
1 leaf lettuce - rinsed, dried and broken into small pieces
1 / 2 English cucumber, diced
1 pint cherry tomatoes
NOTES
Dissolved in a large bowl, green onions, lemongrass, coriander, mint, lime juice, fish sauce, chili sauce and sugar and stir the sugar. Adjust the taste, if desired, add more sugar and / or fish sauce. Set aside.
Cook the steaks over high heat on a preheated grill for about 4-6 minutes per side, until it is cooked through. Do not spend too long the meat! Remove from heat and cut into thin strips.
The meat and juices to give the sauce and store in refrigerator, are well covered, at least 3 hours.
Tear the lettuce into small pieces, or pieces and place in a bowl. Order Pour the cucumber on salad, then the meat and sauce. Garnish with cherry tomatoes and garnished with fresh coriander. Thai beef salad.
Sorry - I do not know if you are interested in another chicken recipe, but the taste is incredible, and is low in fat)
Char Grilled Chicken Yoghurt
Servings: 6 person (s)
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients:
4 chicken breast without skin
Jalna 250 g of skim milk natural yoghurt
1 onion, chopped
2 tablespoons oil
2 garlic cloves, minced
2 tablespoons ground cumin
200g Jalna Premium creamy yogurt or yogurt biodynamic
2 tbsp chopped coriander
1 pinch salt and pepper
Instructions:
Diving coat the chicken in yogurt Jalna natural skimmed milk, cover and marinate in the refrigerator for 3-4 hours.
Char-grilled hot. Brush the chicken fillets in yogurt and discard. Dry the chicken pieces on paper towels, then grill until very brown and no pink juices start when pierced with a fork. Allow 15-20 minutes, turning once.
In the meantime, fry the onion in tOil until they are soft and begin to brown. Garlic and cumin and cook over medium heat 2-3 minutes, stirring constantly.
Puree onion mixture with 200 g of yogurt or creamy premium Jalna biodynamic yoghurt in a food processor or blender. Season with salt and pepper. Add the coriander, then the mixture gently in a small saucepan. Do not boil or the sauce will separate.
Try holding the sauce for seasoning and warm. Pile the chicken on a plate and spoon the sauce. Serve warm or at room temperature.
Variants:
Serve with a variety of fried, grilled or steamed vegetables. Serving suggestion not in nutrition information.
Nutrition Facts
() Per serving
Calories: 200 Cal
Kilojoules: 837 kJ
Fat: 10.0 g
Carbohydrates: 5.0 g
Protein: 22.0 g
Cholesterol: 34.0 mg
Sodium: 168 mg
Saturated fat: 1.0 g
Fiber: 0.0 g
Calcium: --
Total sugar: --
You can take any recipe and low fat. The trick is knowing what to do in order to replace the old, to be fat. I think in many recipes, fat is unnecessary or too much demand. Especially baking recipes, you can replace the fat with pureed fruit of all kinds, not just those that are frequently used. No lean beef and pork are wonderful. Gone are the days when pork fat and are synonymous. Pork can be as thin as chicken. A lean, cut, cut center with all the fat is removed a lot of taste is good and nutritious protein. The same goes for beef. While cooking the meat for soups, making him one days prior to, chilled, then enter the meat and the sauce is thick and always at the top and solidify, and you can get everyone there and always well-seasoned broth, soups and stews . So with the taste of homemade soup, fat-free sauce. The fun of the experiment.
You can take any recipe and low fat. The trick is knowing what to do in order to replace the old, to be fat. I think in many recipes, fat is unnecessary or too much demand. Especially baking recipes, you can replace the fat with pureed fruit of all kinds, not just those that are frequently used. No lean beef and pork are wonderful. Gone are the days when pork fat and are synonymous. Pork can be as thin as chicken. A lean, cut, cut center with all the fat is removed a lot of taste is good and nutritious protein. The same goes for beef. While cooking the meat for soups, making him one days prior to, chilled, then enter the meat and the sauce is thick and always at the top and solidify, and you can get everyone there and always well-seasoned broth, soups and stews . So with the taste of homemade soup, fat-free sauce. The fun of the experiment.
You can take any recipe and low fat. The trick is knowing what to do in order to replace the old, to be fat. I think in many recipes, fat is unnecessary or too much demand. Especially baking recipes, you can replace the fat with pureed fruit of all kinds, not just those that are frequently used. No lean beef and pork are wonderful. Gone are the days when pork fat and are synonymous. Pork can be as thin as chicken. A lean, cut, cut center with all the fat is removed a lot of taste is good and nutritious protein. The same goes for beef. While cooking the meat for soups, making him one days prior to, chilled, then enter the meat and the sauce is thick and always at the top and solidify, and you can get everyone there and always well-seasoned broth, soups and stews . So with the taste of homemade soup, fat-free sauce. The fun of the experiment.
You can take any recipe and low fat. The trick is knowing what to do in order to replace the old, to be fat. I think in many recipes, fat is unnecessary or too much demand. Especially baking recipes, you can replace the fat with pureed fruit of all kinds, not just those that are frequently used. No lean beef and pork are wonderful. Gone are the days when pork fat and are synonymous. Pork can be as thin as chicken. A lean, cut, cut center with all the fat is removed a lot of taste is good and nutritious protein. The same goes for beef. While cooking the meat for soups, making him one days prior to, chilled, then enter the meat and the sauce is thick and always at the top and solidify, and you can get everyone there and always well-seasoned broth, soups and stews . So with the taste of homemade soup, fat-free sauce. The fun of the experiment.
You can take any recipe and low fat. The trick is knowing what to do in order to replace the old, to be fat. I think in many recipes, fat is unnecessary or too much demand. Especially baking recipes, you can replace the fat with pureed fruit of all kinds, not just those that are frequently used. No lean beef and pork are wonderful. Gone are the days when pork fat and are synonymous. Pork can be as thin as chicken. A lean, cut, cut center with all the fat is removed a lot of taste is good and nutritious protein. The same goes for beef. While cooking the meat for soups, making him one days prior to, chilled, then enter the meat and the sauce is thick and always at the top and solidify, and you can get everyone there and always well-seasoned broth, soups and stews . So with the taste of homemade soup, fat-free sauce. The fun of the experiment.
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