Hi every one, here is my favorite chicken recipie.
Garlicky Herbed Chicken
Serves 4
Calories 175
Total Fat 1.69g
Total carbohydrate 6.18 grams
4 skinless chicken breast halves
1 tsp dried rosemary
1 tsp dried sage
1 tsp dried thyme
6 cloves garlic
1 (12 fluid ounce) can or bottle of beer
Salt and pepper chicken breast and broil them until golden brown.
Place the chicken in a slow cooker with the rosemary, sage, thyme, garlic and beer. Cook on high for 3-4 hours.
I don't broil mine I just put them right in the slow cooker and I cook them longer than that. You can cook them all day or overnight if you want. I like to add some instant rice to the juice the last 10 minutes. It tastes really good with all the herbs. You can easily double it too if you want. I've found that a better brand of beer tastes better. I got the recipie off e-diets free news letter I get in my e-mail. Every one I've made this for loves it.
Post Edited By Moderator (Teri16) : 4/17/2005 3:25:25 PM (GMT-6)
here is my vorite Heart Health Chicken Broth Soup
Fill a Pressure cooker with water covering a chicken ( Imuse Sanderson Chicken) no not Col.sanders but Sanderson Chicken then i add a 1 Teasppon of Mrs dash table blends seasonings 1 cup up onion finaley chopped 3-4 stalks of celery and 3 to 4 carots cut up too with the chicken and 2-3 cloves of garlic chopped up and 2 teaspoons of black pepper bring to a boil then after about 5-10 minutes lower the temp and cook on low heat for about 30-45 minutes turn off the heat take ut the chicken and put in a bowl save the chicken for a leter meal then let cool and skim off the fat. I put my broth in cannin jars and put in refigerator.
Heidi
Heidi
Be kind for everyone you meet is fighting a harder battle
Plato
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have trouble remembering to fly.
Mighty hands are guiding me to protect me
from what I cannot see
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Spaghetti Squash recipie
1 3-4 pound Spaghetti squash cooked or steamed
1 can of no salt added tomatoes died or 4 C fresh tomatoes diced up
1 of each green,red,yellow bell pepper chopped finely
1 onion chopped finely
1/2 cup oif grated cheese I use soy but you can use what you want to use.
After cooking the squash remove the inards by pulling it out with a fork and keep warm in microwave or stove then add a dab of oilve oil or sesame oil in a non stick skillet and add vegtables and cook then when done take out squash and put on top of squash and top with cheese.
I also top with soy meat too some nights.
Heidi
P.S. if using canned diced tomatoes please drain the juice 
Heidi
Be kind for everyone you meet is fighting a harder battle
Plato
Friends are angels who lift us to our feet when our wings
have trouble remembering to fly.
Mighty hands are guiding me to protect me
from what I cannot see
I am a SURVIVOR :)
Good going ya'll!! 
Anyone who wants to join in here with Barb and Heidi, just put down a good ole family favorite, that you've made into something light and healthy!~or something that you've discovered along the way.
Anyone who wants to join in here with Barb and Heidi, just put down a good ole family favorite, that you've made into something light and healthy!~or something that you've discovered along the way.Hugs, Teri
"Because he is he and I am I."......E. V. Lucas
"Because he is he and I am I."......E. V. Lucas
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Those sound really good Heidi. Here is my home made chicken soup.
My own version of it.
It kind of depends on how much of it you want to make. I use boneless skinless chicken breast, low sodium broth or boulion, onions, carrots, celery, and bay leaves. I throw it all in the slow cooker and let it cook on high for like 4 hours then I take the chicken breast out and cut them up. I put the no yolk egg noodles in then too and let it cook for another hour or so. Sometimes I put instant brown rice instead of the noodles. I like to make that when I have a cold or sinus infection. It really does seem to help. I'll share some of my other soups later. Everyone loves to come over for my homemade soups. Barb
My own version of it.
It kind of depends on how much of it you want to make. I use boneless skinless chicken breast, low sodium broth or boulion, onions, carrots, celery, and bay leaves. I throw it all in the slow cooker and let it cook on high for like 4 hours then I take the chicken breast out and cut them up. I put the no yolk egg noodles in then too and let it cook for another hour or so. Sometimes I put instant brown rice instead of the noodles. I like to make that when I have a cold or sinus infection. It really does seem to help. I'll share some of my other soups later. Everyone loves to come over for my homemade soups. Barb
Oooh, I love that brown rice touch! :) Teri
"Because he is he and I am I."......E. V. Lucas
"Because he is he and I am I."......E. V. Lucas
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Barb, I didn't edit your recipe. :) I just added the word 'Recipes' to your title.
Thanks for starting this topic! Teri :)
"Because he is he and I am I."......E. V. Lucas
Thanks for starting this topic! Teri :)
"Because he is he and I am I."......E. V. Lucas
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I hadn't even noticed Teri. Goes to show how perceptive I am. lol Barb
Barb, I know that feeling. lol
Heidi's spaghetti squash recipe is one she gave me a while back and I absolutely love it~thanks for reminding of that one, Heidi!
Hugs, Teri
"Because he is he and I am I."......E. V. Lucas
"Because he is he and I am I."......E. V. Lucas
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Something that I really enjoy now is fruit! Yummy I cut up some cantaloupe, a few grapes, perhaps some honey dew melon, or whatever you happen to enjoy. I buy a low fat/or no fat blended strawberry yogurt and use that as a dip and I have a nice little luncheon that tastes wonderful!!
Teri
"Because he is he and I am I."......E. V. Lucas
"Because he is he and I am I."......E. V. Lucas
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Hi Teri, that's one of my favorite things about summer is all the fresh fruit and veggies. My hubby has a garden he plants every year. I'm making a big batch of Garlicky chicken for supper tonight and then I'll have leftovers for tomorrow. I have to run down to the store for fresh florida sweet corn. It's my daughter's boyfriends favorite and since he got up early to come fix my car I think he deserves it.
Here's a fruit salad I made for Easter and everyone loved it.
1 can appricot pie filling
1can drained mandarin oranges
1 pound of strawberries sliced
3 kiwi fruit cut up
2 nectarines cut up
2 bananas
soak the strawberries and bananas in the left over orange juice and then drain them before mixing with the other fruit. It's about 170 calories for a 1/2 cup serving. Have a good night. Talk to you later. Barb
Here's a fruit salad I made for Easter and everyone loved it.
1 can appricot pie filling
1can drained mandarin oranges
1 pound of strawberries sliced
3 kiwi fruit cut up
2 nectarines cut up
2 bananas
soak the strawberries and bananas in the left over orange juice and then drain them before mixing with the other fruit. It's about 170 calories for a 1/2 cup serving. Have a good night. Talk to you later. Barb
Here's a fruit salad I got off the the e-diets newsletter. I've actually done this myself with the soy based yogurt. You can use one of the flavored ones for a really nice flavor.
Quick Fruit Salad
By varying the fruit a bit, this salad can work for all seasons. Passion fruit make a great addition if they are available. In the summer, add lots of fresh berries and melons. In the winter, try adding dried cranberries or apricots.
Serves 4 servings
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 45 minutes
Calories: 102.54
Calories from Fat: N/A
Total Fat: 0.84 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 21.47 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 2.27 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 apple, cored and chopped
1 large orange, peeled, sectioned, and cut into bite-size
0.5 cup seedless grapes
1 nectarine, pitted and chopped
0.25 cup fresh orange juice
6 tablespoons plain low-fat yogurt
Directions
1. In a mixing bowl, combine the apple, orange, grapes and nectarine. If using a passion fruit, spoon out the flesh and chop.
2. Pour enough fresh juice to coat and prevent oxidation. Toss and refrigerate.
3. Serve with dollop of low-fat yogurt.
Here's another fruit salad that I made up myself that is really yummy. Take a can of drained mandarine oranges, raisins, cinnamon and lemon or lime yogurt and mix it together. It makes a nice sweet treat that is good for you. Hope you enjoy them. Barb
Quick Fruit Salad
By varying the fruit a bit, this salad can work for all seasons. Passion fruit make a great addition if they are available. In the summer, add lots of fresh berries and melons. In the winter, try adding dried cranberries or apricots.
Serves 4 servings
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 45 minutes
Calories: 102.54
Calories from Fat: N/A
Total Fat: 0.84 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 21.47 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 2.27 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 apple, cored and chopped
1 large orange, peeled, sectioned, and cut into bite-size
0.5 cup seedless grapes
1 nectarine, pitted and chopped
0.25 cup fresh orange juice
6 tablespoons plain low-fat yogurt
Directions
1. In a mixing bowl, combine the apple, orange, grapes and nectarine. If using a passion fruit, spoon out the flesh and chop.
2. Pour enough fresh juice to coat and prevent oxidation. Toss and refrigerate.
3. Serve with dollop of low-fat yogurt.
Here's another fruit salad that I made up myself that is really yummy. Take a can of drained mandarine oranges, raisins, cinnamon and lemon or lime yogurt and mix it together. It makes a nice sweet treat that is good for you. Hope you enjoy them. Barb
I love easy to cook meals these days, since I'm gone all afternoon and don't have a long time to spend on
cooking.
I have a pasta dish that you can make in record time!
Boil any type of pasta that you like, and the last 5-7 minutes add frozen vegetables, green beans, carrots, peppers, onions, asparagus, or any type you'd like. Drain the mixture and add Olive Oil which is heart healthy and mix all together! If you'd like a more garlicky flavor, use olive oil in a separate pan and cook minced garlic about 30 seconds on a medium heat and add the garlic to the drained mixture. Serve as a main meal, or a side dish. As a main meal, just add a salad!
Enjoy Eating!! Teri
"Because he is he and I am I."......E. V. Lucas
"Because he is he and I am I."......E. V. Lucas
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That sounds really good Teri. I was thinking you could add some cooked chichen to it also. I found a mixed vegitable frozen from fresh like brand that has sweet soy beans in it that would be really good in that. I'll have to try that. I like the garlic idea. Barb
Ooooor, you could add a bit of parmesan cheese grated over the finished product! :) I love that! Teri
"Because he is he and I am I."......E. V. Lucas
"Because he is he and I am I."......E. V. Lucas
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I like that idea too. I'll have to try it that way too. Here is a chicken one that I made up myself.
1 28 oz can Dei Fratelli chopped italian tomatoes (tomatoes, herbs, olive oil)
4 chicken breasts (boneless, skinless)
Small up summer squash
put chicken in the bottom of a bakeing dish along with squash and pour the tomatoes over it all. Sprinkle the top with paremsan cheese and bake on 450 for an hour or until chicken is no longer pink. You can put it over noodles or brown rice if you want too. It's really easy and tastes great.
1 28 oz can Dei Fratelli chopped italian tomatoes (tomatoes, herbs, olive oil)
4 chicken breasts (boneless, skinless)
Small up summer squash
put chicken in the bottom of a bakeing dish along with squash and pour the tomatoes over it all. Sprinkle the top with paremsan cheese and bake on 450 for an hour or until chicken is no longer pink. You can put it over noodles or brown rice if you want too. It's really easy and tastes great.
Wonderful, Barb!!
Come on ya'll just jump right on in and add some of your heart healthy favorites here!
Hugs, Teri
"Because he is he and I am I."......E. V. Lucas
"Because he is he and I am I."......E. V. Lucas
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Oooh, what great recipes! I have a good Cuban dish that I got from the show 'Weiging In.' Chef Juan Carols created this. He lowered the fat and calories. He also has that show, 'Calorie Commando' in which he takes traditional reicpes and recreates them to be lower fat and lower calories. It's called Chicken Asopa and it was incredibly good! You can make it hotter than what I did. I'm kind of a bland girl, lol. But I hope someone enjoys.
Chicken Asopa
The original recipe uses bacon and sausage, and it is so good. I think this is Cuban in origin (possibly from Puerto Rico?) It is fairly inexpensive to make, too. I put it over brown rice or long-grained white rice that I make using low sodium/low fat chicken stock and/or water (1/2 and 1/2). Sometimes I add a 1/4 cup or so of frozen peas to the rice, but I think that fresh would be really good. Makes about 4 servings or more. I also make it without the bacon and love this.
2 pounds of boneless, skinless chicken cut into bite size pieces;
3 tablespoons olive oil (any type);
1/4 teaspoon black pepper;
1 tsp. paprika;
1/8 teaspoon salt or salt substitute;
1 ounce of Canadian bacon, chopped;
1 medium onion, chopped;
1 clove of garlic, chopped;
1/2 medium or 1 small bell pepper, any color (I prefer red bell pepper for sweetness);
1 small can low sodium, chopped tomatoes, or one fresh, medium tomato chopped;
1 small lean turkey sausage, chopped (the hot kind brings in some added spiciness for those who like their food hotter.);
1/4 cup chopped green or black olives (I rinse mine to get some of the sodium out)
Prep time is about 10-15 minutes. Total time about 40-45 minutes to make in its entirety.
Toss and coat chicken with 2 tablespoons of olive oil, pepper, paprika, and salt/substitute. Brown chicken in a skillet over medium-high heat. When browned, remove chicken from pan. Sautee bacon and sausage in same pan until almost done, barely pink inside. Set that aside, too, after draining on absorbant toweling. Heat remaining oil in the same pan on medium-high, and sautee the rest of the ingredients until vegetables are just tender, or to your liking. At this time, I add the chicken, bacon and sausage back in. Cover, and let it simmer for about 10-15 minutes, until sausage is no longer pink inside and all is heated through. I add the tomatoes at the end of this process so as to not overcook them, and just to heat them. You can let it go a little longer, but the vegetables will get very soft.
Serve over your favorite rice for a wholesome, healthy, and flavorful complete meal. I am guessing that brown rice might be more healthful than minute rice. Grins.
Chicken Asopa
The original recipe uses bacon and sausage, and it is so good. I think this is Cuban in origin (possibly from Puerto Rico?) It is fairly inexpensive to make, too. I put it over brown rice or long-grained white rice that I make using low sodium/low fat chicken stock and/or water (1/2 and 1/2). Sometimes I add a 1/4 cup or so of frozen peas to the rice, but I think that fresh would be really good. Makes about 4 servings or more. I also make it without the bacon and love this.
2 pounds of boneless, skinless chicken cut into bite size pieces;
3 tablespoons olive oil (any type);
1/4 teaspoon black pepper;
1 tsp. paprika;
1/8 teaspoon salt or salt substitute;
1 ounce of Canadian bacon, chopped;
1 medium onion, chopped;
1 clove of garlic, chopped;
1/2 medium or 1 small bell pepper, any color (I prefer red bell pepper for sweetness);
1 small can low sodium, chopped tomatoes, or one fresh, medium tomato chopped;
1 small lean turkey sausage, chopped (the hot kind brings in some added spiciness for those who like their food hotter.);
1/4 cup chopped green or black olives (I rinse mine to get some of the sodium out)
Prep time is about 10-15 minutes. Total time about 40-45 minutes to make in its entirety.
Toss and coat chicken with 2 tablespoons of olive oil, pepper, paprika, and salt/substitute. Brown chicken in a skillet over medium-high heat. When browned, remove chicken from pan. Sautee bacon and sausage in same pan until almost done, barely pink inside. Set that aside, too, after draining on absorbant toweling. Heat remaining oil in the same pan on medium-high, and sautee the rest of the ingredients until vegetables are just tender, or to your liking. At this time, I add the chicken, bacon and sausage back in. Cover, and let it simmer for about 10-15 minutes, until sausage is no longer pink inside and all is heated through. I add the tomatoes at the end of this process so as to not overcook them, and just to heat them. You can let it go a little longer, but the vegetables will get very soft.
Serve over your favorite rice for a wholesome, healthy, and flavorful complete meal. I am guessing that brown rice might be more healthful than minute rice. Grins.
Had a CYPHER stent January 5, 2004 after a heart attack. Diagnosed with CAD and CHF. Need to care more about myself and do my exercises, lose weight and eat better. Still the happy grandmother of 4 beautiful grandchildren!
Post Edited (Kathlyn1950) : 5/2/2005 1:42:04 PM (GMT-6)
How about using Turkey Sausage in Place of other more fat filled sausages? I use them in cooking for the rest of my family when making gumbo, or jambalya along with chicken breasts and sometimes throwing in some shrimp for a treat! I also use brown rice, which my whole family is starting to enjoy more than ever-I guess it does get to be a habit when you eat healthier.
I also use brown rice, which my whole family is starting to enjoy more than ever-I guess it does get to be a habit when you eat healthier. Hugs, Teri
"Because he is he and I am I."......E. V. Lucas
"Because he is he and I am I."......E. V. Lucas
"I Hope You Dance".............LeeAnn Womack
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Kathlyn, that Chicken Asopa sounds really good!! Keep 'em coming! :)
Keep 'em coming! :)Hugs, Teri
"Because he is he and I am I."......E. V. Lucas
"Because he is he and I am I."......E. V. Lucas
"I Hope You Dance".............LeeAnn Womack
Please allow HealingWell to continue helping others by donating: