Low-Calorie Recipes: Memorial Day Best BBQ Chicken Ever!

1/2 cup Worcestershire sauce1 teaspoon Cajun seasoning1 teaspoon garlic powder2 1/2 tablespoons brown sugar1 1/2 tablespoons ketchup6 skinless, boneless chicken breast halvesIn a large bowl, blend the Worcestershire sauce, Cajun seasoning, garlic powder, brown sugar, and ketchup. Place the chicken in the bowl, and coat thoroughly with the sauce mixture. Cover, and refrigerate 8 hours or overnight. Heat an outdoor grill for medium heat, and lightly oil grate. Discard the marinade, and grill chicken 6 to 8 minutes per side on the prepared grill, or until no longer pink and juices run clear. Amount Per Serving  Calories: 176 | Total Fat: 2.9g | Cholesterol: 67mg Powered by ESHA Nutrient Database

Memorial Day Best BBQ Chicken Ever!

Servings Per Recipe: 6

Calories: 176

Total Fat: 2.9gCholesterol: 67mgSodium: 403mgTotal Carbs: 11.4g    Dietary Fiber: 0.1gProtein: 24.7g

Low-Calorie Recipes: Steve's Chicken Korma | Submitted By: Stephen

2 tablespoons cooking oil1/2 teaspoon ground ginger1/2 teaspoon chili powder1/2 teaspoon ground cinnamon1/2 teaspoon ground turmeric1/2 teaspoon ground white pepper1 large onion, chopped1 clove garlic, minced1 cup chopped canned tomatoes2 skinless, boneless chicken breast halves - cubed1/4 cup chicken stock2 tablespoons ground almonds1/4 cup heavy cream1/4 cup plain yogurtHeat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes. Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes. Amount Per Serving  Calories: 244 | Total Fat: 16.2g | Cholesterol: 57mg

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This is my second time making this dish and with my modifications, it is absolutely delicious! I used bone-in, skin-on chicken legs separated at the joint, and removed excess fat. I doubled the recipe, but maybe tripled the spices, this is a must! I also added coconut milk and creamed coconut, because korma is supposed to have coconut something in it! This may seem like alot of coconut flavour, but they're both necessary to make this dish very creamy. I added cumin to take away the overwhelming coconut taste. I also add spinach. It's way creamier than the base recipe, and I love the way it tastes, my way. Thanks for the base recipe, Steve! I never buy the jarred korma anymore! Was this review helpful? [ YES ]
12 users found this review helpful This is my second time making this dish and with my modifications, it is absolutely delicious!...

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Low-Calorie Recipes: Hot and Sour Chinese Eggplant | Submitted By: Bonnie

2 long Chinese eggplants, cubed1 1/2 tablespoons soy sauce1 tablespoon red wine vinegar1 tablespoon white sugar1 green chile pepper, chopped1 teaspoon cornstarch1/2 teaspoon chili oil, or to taste2 teaspoons salt2 tablespoons vegetable oilPlace the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately. Amount Per Serving  Calories: 153 | Total Fat: 7.8g | Cholesterol: 0mg

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Reviewed on Jan. 29, 2008 by Robin    Today, I found 8 chinese eggplant at my local farmers market for 99 cents. This recipe looked most appetizing so I tried it. I made 4 times the recipe, added 2 Tbs. of Cooking Sherry, 1 clove of garlic and omitted the salt. Also, I added a little chopped ginger, crushed red pepper flakes (instead of chilli oil) and a half of a red green peppper. This tastes just as good as our best local chinese restaurant and living so close to New York, I think I know good Chinese food. Thanks, Bonnie, now my family thinks I can really cook! Was this review helpful? [ YES ]
38 users found this review helpful Today, I found 8 chinese eggplant at my local farmers market for 99 cents. This recipe looked...

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Low-Calorie Recipes: Tsimmes Salad | Submitted By: Joshua Peri

2 medium carrots, peeled and chopped4 plums, cut into small pieces1 scallion, choppedIn a bowl, stir together carrots, plums, and scallion. Amount Per Serving  Calories: 101 | Total Fat: 0.9g | Cholesterol: 0mg

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Low-Calorie Recipes: Ropa Vieja in a Slow Cooker | Submitted By: NC baking girl

1 (2 pound) beef chuck pot roast3 cloves garlic2 red bell peppers, cut into large wedges2 green bell peppers, cut into large wedges1 yellow onion, cut into wedges1 sweet onion, cut into wedges1/2 (6 ounce) can tomato paste, or to taste1/4 cup red wine vinegar1/8 teaspoon garlic powder, or to taste1/8 teaspoon seasoned salt, or to tastesalt and ground black pepper to tastePierce the beef roast to tenderize it and let the flavors in, and place it into a slow cooker with the garlic, red bell peppers, green bell peppers, yellow onions and sweet onions. Stir in the tomato paste and red wine vinegar. Sprinkle with the garlic powder, seasoned salt, salt, and ground black pepper. Cover, and cook on Low until the beef is tender, 7 to 8 hours. Remove beef, and shred into long strands using two forks. Return the meat to the slow cooker and combine with the vegetables. Cook on Low until the meat and vegetables are very tender, about 30 minutes. Amount Per Serving  Calories: 291 | Total Fat: 17.3g | Cholesterol: 69mg

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This is my recipe, except for all the changes they made, no water is added, and 1/4 cup red wine vinegar or dry wine should be added, and the peppers and onions should be added much sooner, to absorb all the flavors together, and I don't add any cayenne pepper, but do add garlic salt, garlic powder, and seasoning salt, done in this way it is 5 stars, done the way they listed, can't honestly tell you but doesn't sound right Also, some other helpful tips, I use the same kind of beef you get for pot roast, and don't cut it up, after about 7 pr 8 hours of cooking it will start to fall apart, at this point open up the crock pot and pull it apart with a fork (if it doesn't happen easily - it's not ready yet) then cook another 15 minutes or so to absorb flavors best. Also I've found that half a can of tomato paste OR tomato soup works. Once this starts cooking it makes a bunch of "sauce" itself. Adding some red wine didn't hurt either :) hope you enjoy Was this review helpful? [ YES ]
516 users found this review helpful This is my recipe, except for all the changes they made, no water is added, and 1/4 cup red...

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Low-Calorie Recipes: Mainely Fish | Submitted By: Judi

6 (3 ounce) fillets haddocksalt and pepper to taste4 roma (plum) tomatoes, thinly sliced1 red bell pepper, thinly sliced1 yellow bell pepper, thinly sliced1 small onion, thinly sliced5 tablespoons capers8 tablespoons chopped fresh parsley6 tablespoons fresh lemon juice6 tablespoons extra virgin olive oilPreheat oven to 400 degrees F (200 degrees C). Center each piece of fish on an individual piece of aluminum foil (large enough to enclose the fish when folded). Sprinkle each piece of fish with salt and pepper. Divide the sliced tomatoes, onion, red and yellow peppers between the 6 pieces of fish, and place on top of the filets. Sprinkle evenly with the capers and parsley. Then Drizzle each filet with 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Fold and seal the foil into a packet and place on a baking sheet. Leave 2 inches between each packet to provide heat circulation. Bake in a preheated oven for 20 minutes. Let rest for 5 minutes and unwrap. One packet per person. Amount Per Serving  Calories: 226 | Total Fat: 14.4g | Cholesterol: 48mg

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Very colorful and beautiful presentation. I'm not very good at cooking fish, but this time I was able to turn out a fish dish that was very flavorful and delicious. I did make a few small changes. I used a bigger piece of fish than the recipe calls for, went just a little heavier on the spices,added garlic salt, and drizzled a little bit of butter on my haddock. And, while the recipe does not specify what kind of onion to use, I used a red onion with excellent results. Also, I did not use capers, but instead added artichoke hearts and fresh garlic in addition to the recommended ingredients. Lastly, I took the suggestion found in another review to place the fish on a good-sized bed of fresh spinach drizzled in olive oil before cooking, and I would also recommend this to anyone trying this recipe. Looking forward to making this again! Was this review helpful? [ YES ]
11 users found this review helpful Very colorful and beautiful presentation. I'm not very good at cooking fish, but this time I... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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