I find dogs take unflavored pedialyte with
fat free chicken broth a lot easier at a 2 — 1 ratio.
Recipe Ideas: • Substitute fish, vegetable or
fat free chicken stock for part or all of the oil in a recipe.
recipe ingredients 1 can (14 1/2 ounces) Swanson
Fat Free Chicken Broth Generous dash pepper 1 stalk celery, coarsely chopped...
The delicate wine sauce is fantastic, but if you prefer to not use wine, you can use
fat free chicken broth, with a squeeze of fresh lemon juice instead.
Not exact matches
Jack Link's
Chicken Jerky is made from white - meat chicken seasoned and marinated with cracked black pepper and spices, is 98 percent fat - free and provides 11g protein for just 80 calories — that's hard t
Chicken Jerky is made from white - meat
chicken seasoned and marinated with cracked black pepper and spices, is 98 percent fat - free and provides 11g protein for just 80 calories — that's hard t
chicken seasoned and marinated with cracked black pepper and spices, is 98 percent
fat -
free and provides 11g protein for just 80 calories — that's hard to beat!
3/4 cup
fat -
free low - sodium
chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fresh ground black pepper 1 (14 ounce) cans light coconut milk 2 cups butternut squash, 3 / 4 - inch cubes 1 cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2 cups hot cooked basmati rice 1/4 cup fresh lime juice 3 tablespoons minced fresh cilantro
50/50/50 Burgers from The Paleo Mom Flavor Burgers from Phoenix Helix Pesto Burgers from The Primordial Table Lemon Garlic Rosemary
Chicken from Phoenix Helix Barbecued Poussins from Comfort Bites Pineapple Mint and Lamb Kebabs from Autoimmune Wellness Cilantro Lime Shrimp with Strawberry Mango Salsa from My Big
Fat Grain
Free Life Grilled Steak and Cucumber Noodle Bowl from Grazed and Enthused Lemon Dill Salmon Filets from Paleo Parents (omit pepper) Marinated Grilled Tuna Steak from Autoimmune Response (omit pepper) Grilled
Chicken Kabobs with Orange, Olive, and Oregano from Autoimmune Wellness
Filed Under: Appetizers, Breakfast, Gluten
Free, Meat and poultry Tagged With: appetizer, boletes,
chicken of the woods, christmas, duck
fat, holiday menu, oyster mushrooms, porcini, roasted potatoes, side dish, wild mushrooms
By replacing the
fat - filled dairy ingredients from the original with
fat -
free milk and
chicken broth, and by using lean Italian turkey sausage, we can whack around fifteen grams of
fat off the original version.
FOR THE
CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh
CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless
chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh
chicken breasts, trimmed of
fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used
fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger
1 pound lean ground pork,
chicken or beef (if you use nearly
fat -
free ground meat, like ground
chicken, add 2 more teaspoons vegetable oil to the filling)
Fat -
free chicken broth stands in well for the regular stuff, and baked corn tortilla chips give the soup its traditional taste and texture.
Its turkey and
chicken breasts are hand - roasted, hand - packed and 97 percent
fat -
free.
1 cup Canola oil 2 La Tortilla Factory Gluten
Free, Wheat Free Wraps, Ivory Teff 1 cup fat - free refried black beans, heated 1/2 cup Cotija cheese or reduced fat feta, crumbled 1/2 cup queso quesadilla or low - fat Monterey jack 1 cup shredded white cabbage 1 medium tomato, sliced 1-1/2 cup (4 ounces) rotisserie chicken meat, shredded 1/2 cup coarsely chopped cilantro Garnish ideas: salsa fresca, sliced avo
Free, Wheat
Free Wraps, Ivory Teff 1 cup fat - free refried black beans, heated 1/2 cup Cotija cheese or reduced fat feta, crumbled 1/2 cup queso quesadilla or low - fat Monterey jack 1 cup shredded white cabbage 1 medium tomato, sliced 1-1/2 cup (4 ounces) rotisserie chicken meat, shredded 1/2 cup coarsely chopped cilantro Garnish ideas: salsa fresca, sliced avo
Free Wraps, Ivory Teff 1 cup
fat -
free refried black beans, heated 1/2 cup Cotija cheese or reduced fat feta, crumbled 1/2 cup queso quesadilla or low - fat Monterey jack 1 cup shredded white cabbage 1 medium tomato, sliced 1-1/2 cup (4 ounces) rotisserie chicken meat, shredded 1/2 cup coarsely chopped cilantro Garnish ideas: salsa fresca, sliced avo
free refried black beans, heated 1/2 cup Cotija cheese or reduced
fat feta, crumbled 1/2 cup queso quesadilla or low -
fat Monterey jack 1 cup shredded white cabbage 1 medium tomato, sliced 1-1/2 cup (4 ounces) rotisserie
chicken meat, shredded 1/2 cup coarsely chopped cilantro Garnish ideas: salsa fresca, sliced avocado
I usually crisp my crust a little in the oven first so the juiciness of the
chicken doesn't make it soggy, I also add a little
fat free ranch dressing (I like saucy pizzas) and black olives!
A bag of frozen peppers and onions can be a quick start to a stir - fry; here, it's combined with almost
fat -
free chicken tenders for a speedy dinner.
Cookin» Canuck's Pesto Potato Salad with Tomato & Fresh Mozzarella Cookin» Canuck's Potato Salad with Gorgonzola, Sage & Red Chiles
Fat -
Free Vegan Kitchen's Nava's Three Potato Salad with Arugula Herbivoracious» Green Garlic & Mint Potato Salad Cook & Be Merry's
Chicken & Potato Crisp Salad with Watercress
16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups
fat -
free, lower - sodium
chicken or vegetable broth) 1 1/2 cups
fat -
free or low
fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping
Fennel and White Bean Stew (adapted from
Fat Free Vegan Kitchen) 1 large bulb fennel Olive oil 6 cloves garlic, chopped 2 carrots, peeled and chopped 1 large (28 - ounce) can cannellini beans, rinsed and drained 2 cups
chicken broth, divided 1 tsp.
«Kitchen Sink» Minestrone ----------------- 1 tbsp olive oil 1 cup chopped onion 1 cup diagonally sliced carrot 1 green bell pepper, chopped 3 cups diced tomato 2 cups diced peeled butternut squash (about 1 small) 1/2 cup sliced mushrooms 1 zucchini, sliced 2 cups water 1/2 teaspoon salt 1/4 teaspoon black pepper 2 (16 - ounce) cans
fat -
free, less - sodium
chicken broth 1 (16 - ounce) can cannellini beans, rinsed and drained 2 garlic cloves, minced 2 cups small broccoli florets 2 cups thinly sliced collard greens 1/2 cup uncooked small seashell pasta 2 teaspoons dried sage 3/4 teaspoon dried thyme
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups
fat -
free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Today, we're the # 1
chicken sausage brand in the U.S., with over 40 exciting, flavorful, gourmet varieties of
chicken products, each with 70 % less
fat than pork sausage and
free of gluten *, nitrites, nitrates, preservatives and artificial ingredients.
ground red pepper 2 c. shredded skinless, boneless rotisserie
chicken breast 4 (8 - inch)
fat -
free flour tortillas 1 1/3 c. packaged angel hair slaw
balsamic vinegar 4 1/2 cups
fat -
free, less - sodium
chicken broth 2 Tbsp.
I used tyson canned
chicken breast, 98 %
fat free, and shredded it with a fork... worked great!
1 Pound Cooked
Chicken Breast Meat, Cut Into Strips 2 Tablespoons Hot Buffalo Wing Sauce (Plus Additional For Assembly) Salt & Pepper Dash Cayenne Pepper 4 Whole Wheat Tortillas 1 Celery Stalk, Cut Into Matchsticks 1 1/2 Cups Baby Spinach 1 Large Tomato, Cut Into Dice Sauce: 1/4 Cup Crumbled Blue Cheese 1/4 Cup Low
Fat Olive Oil Mayonnaise 3 Tablespoons
Fat Free Greek Yogurt Sat & Pepper
Taylor @ Food Faith Fitness recently posted...
Chicken Zoodle Soup -LCB- Gluten
Free, Low calorie, Low
Fat + High Protein -RCB-
all - purpose flour
fat -
free, less - sodium
chicken broth Marsala wine or dry sherry brown rice sesame seeds natural peanut butter olive oil apple cider vinegar low sodium soy sauce sesame oil honey whole wheat pita bread (8 pieces — 4 for Monday, then freeze the rest for Sunday) kalamata olives ketchup vegetable oil red pepper flakes 1 (14oz) can tomato sauce dried parsley dried basil dried thyme vegetable broth (1 quart) red lentils (1 cup)-- I usually find these in the bulk aisle
1/3 cup
fat -
free mayonnaise 1/3 cup
fat -
free plain yogurt 1 teaspoon lemon juice 3 cups chopped cooked
chicken breast 1 medium red apple, diced 1 cup red grapes, halved 1/2 cup sliced celery 1/2 cup toasted pecans, chopped 1/4 teaspoon salt 1/4 teaspoon pepper
1 Tablespoon Olive Oil 1 Pound Boneless, Skinless
Chicken Thighs Cut Into 1 1/2 Inch Pieces 1 Pound Boneless, Skinless
Chicken Breasts Cut Into 1 1/2 Inch Pieces 1 Medium Onion, Peeled & Diced 1 Sweet Red Bell Pepper, Seeded & Diced 3 Cloves Garlic, Peeled & Minced 1 (14 Ounce) Cans Chopped Tomatoes 1/3 Cup Spicy Wing Sauce (Like Frank's) 2 Tablespoons Worcestershire Sauce 2 Tablespoons Mustard 1 Tablespoon Dark Brown Sugar Salt & Pepper 6 Whole Wheat Hamburger Buns Sauce: 1/2 Cup
Fat Free Greek Yogurt 1/2 Cup Light Olive Oil Mayonnaise 1/3 Cup Blue Cheese Crumbles Salt & Pepper
At Chicago's Honey Butter Fried
Chicken, humanely raised antibiotic - and cage -
free birds get fried in non-GMO and trans -
fat -
free oil, then served up with honey butter and corn muffins.
From The Author: «Southwest
Chicken Detox Soup Recipe — A fabulous healthy low -
fat, low - carb, gluten -
free soup, with tons of flavor!
Create your own trail mix Hard boil eggs in advance Mix fresh or frozen berries into low -
fat or
fat -
free yogurt Cut reduced
fat cheese into cubes or try a cheese stick Make a sandwich with lean turkey or
chicken breast Choose whole grain crackers Pop some low -
fat popcorn Take a handful of pretzels Grab a...
From The Author: «Skinny
Chicken Fajita Soup Recipe — A simple zesty Mexican - style soup that is low
fat, gluten
free, and can be made low carb as well!»
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package
chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate
Fat -
free sour cream (or vegan sour cream) and chopped red onions, for garnish
boneless, skinless
chicken breasts, cooked and shredded 10 flour tortillas 1 1/2 c. Colby / Monterrey Jack blend, shredded, divided 2 c. green enchilada sauce (recipe below) 1 c.
fat -
free half & half
1 serving
Chicken Stir Fry (219 calories, 10g
fat, 5.5 g net carbs, 19g protein) 2 cups chopped romaine lettuce (16 calories, 0g
fat, 1g net carbs, 1g protein) 2 Tbsp italian dressing (sugar
free)(70 calories, 6g
fat, 0g net carbs, 0g protein)
I use Imagine organic
free range
chicken broth which is low in
fat, has no additives and can be found in most supermarkets.
Cookin» Canuck's Shredded Brussels Sprouts with Pistachios, Cranberries & Pistachios Cookin» Canuck's Creamy & Low -
Fat Mashed Potatoes Around My Family Table's One - Pot Spicy
Chicken Sausage Dressing -LCB- Gluten -
Free -RCB- Marin Mama Cooks» Kale Salad with Brussels Sprouts & Toasted Almonds Fake Food
Free's Sourdough Stuffing with Artichokes & Sundried Tomatoes
And with an half a head of cauliflower left after making the Caprese Pizza with Cauliflower Crust I thought I would substitute the
chicken with cauliflower rice and use low
fat or
fat free cream cheese, plain Greek yogurt and some spices.
for lunch I used it in a
fat free flour tortilla with reduced
fat cheese to make a buffalo
chicken quesadillo.
Chicken livers, ideally pastured but at least
free range organic (1 pound)
Chicken fat (schmaltz), duck
fat or refined, expeller - pressed coconut oil, (2 - 3 TBS)-- don't use butter or lard — Jews don't mix meat & dairy, and they don't use pork products — where to buy
fats Large yellow or white onion (1/2) Hardboiled egg (1) Loaf sprouted or real sourdough bread (1)-- if you are gluten -
free, use gluten -
free bread --(click here for recipe) Sea salt — where to buy sea salt Freshly ground black pepper — where to buy black pepper
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless
free - range
chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3
fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Thai red
chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless
free - range
chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3
fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
4 skinless
free - range
chicken breastsJuice of 2 lemons1
fat garlic clove, crushed1 tsp ground cumin1 tsp ground coriander1 tsp smoked hot paprika 1/2 tsp chilli flakes (optional) 3 tbsp olive oil1 each red and yellow pepper, sliced1 red onion, slicedFlour tortillas, warmed, to serve For the fresh tomato salsa 6 ripe vine - ripened tomatoes, chopped 1/2 red onion, finely chopped1 tbsp extra-virgin olive oilJuice of 1/2 limeSmall handful fresh coriander leaves, choppedSmall handful fresh mint leaves, chopped.
Lemon chilli
chicken fajitas 4 skinless
free - range
chicken breastsJuice of 2 lemons1
fat garlic clove, crushed1 tsp ground cumin1 tsp ground coriander1 tsp smoked hot paprika 1/2 tsp chilli flakes (optional) 3 tbsp olive oil1 each red and yellow pepper, sliced1 red onion, slicedFlour tortillas, warmed, to serve For the fresh tomato salsa 6 ripe vine - ripened tomatoes, chopped 1/2 red onion, finely chopped1 tbsp extra-virgin olive oilJuice of 1/2 limeSmall handful fresh coriander leaves, choppedSmall handful fresh mint leaves, chopped
It has loads of veggies, it's cholesterol
free, low in
fat, and instead of
chicken, you can use tofu or your fav vegan
chicken substitute (recommendations coming).
You have your nourishing protein (
free range, organic
chicken OR turkey), antioxidant rich veggies (onions and peppers), and those marvelous
fats (coconut oil and avocado).
Navy beans, dried (1 lb) Filtered water
Chicken stock, homemade (5 cups) Butter, ghee, lard, tallow, grass - fed, duck
fat, or expeller - pressed coconut oil (4 tablespoons)-- where to buy butter; where to buy ghee; where to buy coconut oil Garlic (2 cloves) Onion, yellow or white, medium (1) Green chiles, canned (8 oz)
Chicken breasts and / or thighs, pastured or
free range organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano, dried (1 TBS) Red pepper flakes (1 pinch) Sea salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy cheese
Leigh Beisch Ingredients Croutons: 1 teaspoon ground cumin 1 teaspoon olive oil 1 cup cubed French or Italian bread Soup: 2 teaspoons olive oil 1/3 cup finely chopped shallots 1/3 cup finely chopped celery 2 1/2 cups sliced cauliflower (about 1/2 small cauliflower) 3/4 pound sliced peeled Yukon gold potato 2 (14 - ounce) cans
fat -
free, less - sodium
chicken broth 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 teaspoon lemon juice 2 teaspoons chopped chives (optional) Preparation 1.