A traditional and very popular Indian chicken dish which is bursting full of flavour and colour

Submitted by PSDAHRI

UPDATED: Added the ramen and the almonds. Still a low-fat winner. Note that you don't use the ramen seasoning packet, so the sodium count is incorrect. Thanks for all the awesome reviews!

I'm sure no one in China actually eats anything like this, but we thank them for their culinary contribution of the soy-sesame-ginger-chile combo, which makes anything delicious.

Submitted by FORMFITATX

My husband asked after the first bite, why havent you made this before. Very creamy and yummy, we love it.

The Homemade Gourmet Garlic Lemon seasoning mix in a mix I bought from a Homemade Gourmet sales representative. My friend and mother made it using garlic and lemon seasonings and said it was still really good.

Submitted by TXMOMMA1

An Italian favorite gets a below the border twist. Chef Meg made just a few tweaks before giving this one her seal of approval! She adds the spices early in cooking to help boost flavor and added a full pound of turkey for a more filling meal.

Submitted by CHEF_MEG

Submitted by PHOTOGIRL101

This recipe makes quite a bit, so you can take half of the remaining chicken mixture and sauce and make soup. See "sour cream chicken enchilada soup" that I also submitted.

Submitted by SKEYDOO

This is a really easy and yummy recipe and worth trying if you like beets but don't really know what to do with them. The meat needs to marinade for at least 4 hrs. Keep this in mind.

Submitted by M0PPET

Have you ever noticed how popular chicken is with all those Food Network television chefs? I often cruise through the Food Network website looking for some interesting recipes to lighten and I’ve got to say, poultry seems to reign supreme! So I wasn’t that surprised when the recipe that appealed to me from Tyler Florence featured chicken.

The original recipe calls for dredging the chicken breasts in seasoned flour and then in beaten whole eggs. They are then fried in 1/4 cup of oil in a skillet. Instead, I used an egg substitute “with yolk” product that is lower in total fat, saturated fat, and cholesterol than beaten whole eggs (and it’s really easy to use too). I still used olive oil to brown the chicken breast, but I used 2 1/2 tablespoons instead of 4. With a nonstick skillet, this was just the right amount of oil. The original recipe then calls for a lemon sauce to be made in the skillet using all sorts of flavorful ingredients like sliced lemon, white wine, chicken broth, parsley, and a couple tablespoons of butter. I took out the butter completely and switched to a sweeter white wine that wouldn’t need the butter to help mellow the flavor.

These changes cut the calories by 28% and fat, saturated fat, and cholesterol by about 60%.


Nutrition Information per serving: 340 calories, 41 g protein, 19 g carbohydrate, 11 g fat, 2.2 g saturated fat, 6.5 g monounsaturated fat, 1.7 g polyunsaturated fat, 96 mg cholesterol, .6 g fiber, 238 mg sodium. Calories from fat: 29 percent.

Submitted by RACHELA04

This is a delicious chicken recipe that my family loves

Submitted by ALECSANDRA

Sweet and tangy, this chicken takes less than five minutes to prep!

Submitted by LAUR986

A low carb carrot cake, I used a little honey (1 tbs), but you can use any sweetener you choose.

Submitted by THANIA1