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Indian Cookbook

(11 Recipes) Created by DAISYFOUNTAINS

Recipes in this Collection

Incredible! 5.0/5
(1 rating)

A delicious dish with the spices of India. Tastes great served atop brown rice

Submitted by LFIDAY033

Carbs: 9.6g | Fat: 1.8g | Fiber: 1.4g | Protein: 28.2g | Calories: 170.2
Incredible! 5.0/5
(4 ratings)

I originally found this in Real Simple magazine but I made a few low fat substitutions. Enjoy

Submitted by MYSHARONANY

Carbs: 48.8g | Fat: 16.4g | Fiber: 4.3g | Protein: 30.4g | Calories: 455.7
Very Good 4.6/5
(44 ratings)

Easy to cook. Left overs are great cold the next day.

Submitted by NANALINDA5355

Carbs: 9.5g | Fat: 1.7g | Fiber: 2g | Protein: 31.6g | Calories: 183.6
Chicken in curry
Incredible! 5.0/5
(1 rating)

Submitted by RENA1965

Carbs: 80.7g | Fat: 7.1g | Fiber: 12.2g | Protein: 46.2g | Calories: 559.5
Incredible! 5.0/5
(1 rating)

Submitted by FAIRIESTITCHES

Carbs: 12g | Fat: 2.8g | Fiber: 4g | Protein: 6.7g | Calories: 89.3
Very Good 4.0/5
(6 ratings)

Submitted by LOTUS737

Carbs: 8.1g | Fat: 7.3g | Fiber: 2.9g | Protein: 1.7g | Calories: 101.7
Fab Not Flab Falafel
(no ratings)

There was a call out for a healthier version of falafel... well I tinkered with a recipe I had and came up with a whole-grain, baked version that's equally tasty! Leftover patties can be refrigerated for up to 2 days. To serve, cover with foil and bake for 10 minutes at 400F.

Submitted by JO_JO_BA

Carbs: 44g | Fat: 3g | Fiber: 6.9g | Protein: 8.4g | Calories: 229.5
(no ratings)

Submitted by SUCHANUT

Carbs: 7.4g | Fat: 1.3g | Fiber: 1.4g | Protein: 2.1g | Calories: 49.7
(no ratings)

Great chicken dish served with rice and a vegetable.

Submitted by AMBUDMAN

Carbs: 12.7g | Fat: 15.4g | Fiber: 1g | Protein: 39.4g | Calories: 351.2
(no ratings)

For more recipes and information on the HCG Diet, visit http://www.hellojody.com

Submitted by HELLOJODY

Carbs: 19g | Fat: 8.2g | Fiber: 3.8g | Protein: 4.7g | Calories: 162.5
Very Good 4.1/5
(8 ratings)

I love tandoori chicken, so the last time I had a whole chicken, I decided to just roast the WHOLE thing in a tandoori marinade. Note that the cayennne, hot peppers and black pepper are optional - use one or more as desired.

The recipe here uses a skinless chicken - the fat and calories will be MUCH higher if you leave the skin on.

The foil is essential if you don't want a dried-out chicken - remember that this is skinless chicken!

Each serving here is the traditional quarter chicken (breast and wing, or leg and thigh) - probably enough for 2 individual 3-oz servings, so keep that in mind when you look at the nutrition information. :)

You can use the same marinade and just coat 4 chicken breasts or 4 leg-and-thigh pieces instead, if you prefer a quicker, less messy preparation.

Enjoy!

Submitted by BIGGIRL2082010

Carbs: 5.2g | Fat: 5.8g | Fiber: 0.7g | Protein: 47.7g | Calories: 273.2
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