Healthy Recipes

[FSUZeta]

if you have not done so already, be sure to check out Cooking Light magazine and the series cookbooks. many, many tasty recipes and they list the nutritional information for each one. Here is one of my favorite recipes from Cooking Light 1988.

Grecian-grilled Chicken

4 boneless chicken breast halves(1 pound), skinned
1/4 cup fresh lemon juice
3 Tablespoons olive oil
2 clove garlics, minced(we like garlic, so i use more about 4 or 6)
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray

Trim excess fat from chicken. Rinse chicken in cold water and pat dry. Place chicken in glass backing dish and set aside.

Combine lemon juice and next 5 ingredients in a small bowl;stir well. Pour lemon juice mixture over reserved chicken. Cover and refrigerate 2 hours.

Remove chicken from marinade; boil reserved marinade. coat grill with cooking spray. Grill chicken 4 to 5 inches over medium hot coals 15 minutes or until chicken is tender, turning and basting with reserved marinade frequently during grilling. Serves 4.

233 calories per serving. 25.9 protein, 13.1 fat, carbs. 2.0, cholesterol 70, sodium 206, calcium 21, iron 1.0

Congratulations on your weight loss and renewed health.

[thetygerlily]

Originally Posted by FSUZeta

if you have not done so already, be sure to check out Cooking Light magazine and the series cookbooks. many, many tasty recipes and they list the nutritional information for each one. Here is one of my favorite recipes from Cooking Light 1988.

Grecian-grilled Chicken

4 boneless chicken breast halves(1 pound), skinned
1/4 cup fresh lemon juice
3 Tablespoons olive oil
2 clove garlics, minced(we like garlic, so i use more about 4 or 6)
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray

Trim excess fat from chicken. Rinse chicken in cold water and pat dry. Place chicken in glass backing dish and set aside.

Combine lemon juice and next 5 ingredients in a small bowl;stir well. Pour lemon juice mixture over reserved chicken. Cover and refrigerate 2 hours.

Remove chicken from marinade;reserving marinade in baking dish. coat grill with cooking spray. Grill chicken 4 to 5 inches over medium hot coals 15 minutes or until chicken is tender, turning and basting with reserved marinade frequently during grilling. Serves 4.

233 calories per serving. 25.9 protein, 13.1 fat, carbs. 2.0, cholesterol 70, sodium 206, calcium 21, iron 1.0

Congratulations on your weight loss and renewed health.

Oooh that does sound good! And easy, too. I'm with you in the garlic department. One thing I'd change though is to not baste with used marinade- then you're essentially rubbing raw chicken juices on mostly cooked chicken. Most will cook off, but it's an added risk- and if you have health problems that include compromised immune system (like diabetes), better safe than sorry. I'd probably just put some off to the side for the basting.