Originally Answered: What are some low calorie ways to prepare chicken and fish?
BAKED CHICKEN WITH MUSHROOMS (LOW
1/2 lb. fresh mushrooms, sliced
1/4 c. chopped parsley
2 tbsp. chives
1 tsp. onion salt
4 (10 oz.) chicken breasts
1/2 c. lemon juice
1 tsp. paprika
1/2 tsp. poultry seasoning
Mix mushrooms, parsley and chives. Place in baking dish. Place chicken on mushrooms. Slowly pour lemon juice over chicken; then sprinkle with onions, salt, paprika and poultry seasoning. Cover; bake at 325 degrees for 35 minutes or until chicken is cooked throughout.
PEACHY CHICKEN (LOW CALORIE)
4 boneless chicken breasts
1 (16 oz.) can Delmonte lite peaches
2 tbsp. lemon juice
Salt & pepper
Preheat oven to 350 degrees.
Drain peach juice into a cup; add lemon juice. Place chicken into a baking pan. Sprinkle chicken with salt and pepper. Pour peach juice over chicken. Bake about 35 to 40 minutes. Remove and add peach slices or peach halves. Return to oven and bake for another 10 to 15 minutes. Serve with 1/2 cup rice and green beans for a low calorie meal.
LEMON SPECIAL CHICKEN (Low fat, low
1/4 c. lemon juice
2 tbsp. Dijon mustard
1/4 tsp. garlic powder
1/4 tsp. pepper
2 tbsp. frozen orange juice concentrate, thawed
1 tbsp. plus 1 tsp. vegetable oil
1 pack instant chicken broth mix
1 tbsp. dried parsley
1 lb. boned and skinned chicken, cut in chunks
1 tbsp. plus 1 tsp. cornstarch
1 c. water
In large non-stick skillet, combine lemon juice, mustard, garlic powder, pepper, orange juice concentrate, oil, broth mix and parsley flakes. Heat over medium heat until hot.
Add chicken. Cook, turning frequently, until chicken is cooked through, about 15 minutes. Reduce heat to low, cover and cook 10 more minutes.
In small bowl, dissolve cornstarch in water. Add to chicken. Cook, stirring constantly, until mixture is slightly thick and boils 1 minute. 4 servings, 216 calories per serving.
LOW CALORIE CHICKEN CACCIATORE
3 whole chicken breasts, skinned & halved
1 tsp. salt
Dash of pepper
1 tbsp. dry onion flakes
1 green pepper, finely chopped
1 clove garlic, minced
1 (15 oz.) can tomatoes, mashed
1 (4 oz.) can sliced mushrooms, drained
2 tsp. tomato paste
1 bay leaf
1/4 tsp. thyme
2 tbsp. finely chopped pimiento
Wash chicken pieces well and pat dry. Combine remaining ingredients in slow cooker. Add chicken, pushing down into liquid too thoroughly moisten and coat. Cover and cook on low setting for 7 to 9 hours. Makes 6 servings at 120 calories each.
NOTE: You may bake in roasting pan in oven at 350 degrees for 2 hours or until chicken is tender
LOW CALORIE FISH ROLL - UPS
2 med. carrots
1 med. zucchini
8 fish fillets of sole or flounder (approximately 2 lbs.)
1 (10 3/4 oz.) can cream of celery soup
1/4 c. Chablis
1/4 tsp. dill weed
Slice carrots lengthwise into 8 pieces 6-inches long. Place in a 10- inch square casserole dish. Cover with glass lid or plastic wrap. Microwave on full power for 2 to 2 1/2 minutes or until carrots are semi-tender.
Slice zucchini into 16 thin sticks, 6-inches long. Divide carrots and zucchini among fillets; roll up and secure with toothpicks. Arrange seam-side down in 10-inch square casserole. Microwave on full power for 5-6 minutes. Combine remaining ingredients; pour over fish. Microwave on full power for 5 minutes more or until done.
LOW CALORIE CHICKEN OR TUNA SALAD
1 can chicken or tuna (drain oil off tuna)
2 c. shredded carrots
2 c. chopped celery
1/4 c. chopped onion
1 can shoestring potatoes
Add low-calorie mayonnaise to mixture, just enough to moisten. Toss lightly with shoestring potatoes just before serving.