Sentences with phrase «oz chicken»

One can sardines 1/4 Cup veggies 12 oz Chicken necks or backs 8 oz.

Breakfast: 1/2 cup 2 % cottage cheese n diced peaches, 1/2 cup of oatmeal, 1 slice whole wheat toast Snack: 3oz of tuna (usually about 5 or 6 crackers) 1/2 cup of broccoli, apple lunch: 3 oz steak, 3 oz sweet potatoes, 1/2 cup broccoli, Snack: 3 oz chicken breast 1/2 cup broccoli Dinner: 6 oz chicken or fish 1/2 cup of broccoli

Lunch: Canned Tuna or 3 oz chicken breast... no skin or bone and I baked it in my nuwave oven 1tsp light sour cream 2 cups shredded lettuce 5 cherry tomatoes 2 Tbps low fat shredded cheese... (mozzarella)

Here is my diet which I follow strictly: 5 a.m. Syntrax protein shake (100 cal) 8 a.m. 1/2 cup natural oatmeal, tbsp coconut oil, 3 egg whites 10 a.m. 2 rice cakes Noon - 3 oz extra lean ground turkey, 1 cup cooked brown rice 3 pm - 2 oz tuna, 1 cup broccoli 6 pm - 3 oz chicken breast, 6 spears of asparagus 8 pm - syntrax protein shake Also, I'm averaging 120 oz of water each day From January to march, I watched my calorie intake and did 30 min of cardio 7 days / week.

Serve 4 oz chicken topped with 1 tbsp cranberry sauce.

-LSB-...] Adapted from The Pinning Mama Nutrition Information Serving size: 4 oz chicken with 1/2 cup peppers and onions -LSB-...]

Then 4 meals of 4 - 5 oz chicken or fish, one w / just almonds, 2 with brown rice or sweet potato and veggies, one w / just veggies.

2 cup romaine lettuce, 1 tomato, 0.5 cup cucumber, 2 oz cashews, 2 oz walnuts, 8 oz chicken breast, 6 tbsp olive oil, 2 tbsp balsamic vinegar.

1 cup oatmeal Post-Workout Breakfast: 12oz sweet potato, 10 egg white omelet with a cup of red peppers Lunch (First): 2 cups white rice, 8 oz chicken breast, cup of broccoli Lunch (Second): 2 cups white rice, 8 oz chicken breast, cup of broccoli Dinner: 8 oz steak, 12oz potato, spinach salad Pre-bedtime: 2 scoops Naked Casein Protein, 5g creatine

In fact, once you've done it for a week or two you become easily adapted to simply knowing at a glance that your 4 - 6 oz chicken breast or salmon has about 25 - 30 grams and your quinoa and black bean servings have about 6 grams each.

, 86 grams of protein (a little over three 3 oz chicken breasts) and 189 grams of fat (hello, avocados and nuts!)

Easy I ate a salad consisting of 4 oz chicken breast, 6 oz green leaf lettuce, 6 oz.

71 grams a day should be enough and you can find almost 30 grams in one 3 oz chicken breast.

Or 4 oz TOTAL (so 2 oz ground bison and 2 oz chicken liver)?

Instead of 6 oz of sauce, she did 4 oz chicken stock and 2 oz of sauce mixed together and then poured it over.

Entire recipe makes 4 servings Serving size is about 4 oz chicken with taco shell and toppings of choice Each serving = 5 Smart Points PER SERVING: 179calories; 10.9 g fat; 2.9 g saturated fat; 15.3 g carbohydrate; 2.6 g sugar; 7g protein; 3.4 g fiber

Not exact matches

If you are overweight, you might want to go on a diet, but who can diet when there is fried chicken to eat, and 64 - oz Cokes to drink?

3 garlic cloves 4 oz sun - dried tomatoes 1 lb chicken breast tenderloins salt paprika basil 1 cup half and half 1 cup mozzarella cheese, shredded 8 oz penne pasta 1/4 teaspoon red pepper flakes

Drain the farro and add to the pan with the chicken, broth and 250 ml (9 fl oz / 1 cup) of water.

Grace Jerk Seasoning - Mild - 1 Bottle 10 oz - Spicy Authentic Jamaican Jerk Sauce - Caribbean Marinade Rub for Chicken, Pork, Fish, Vegetables, Steak, Tofu and More - Bonus Jerk Cooking Recipe eBook

1/2 cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste

1 (12 oz) package al fresco Buffalo Style & Blue Cheese Chicken Sausage, fully cooked, sliced into 1/2» pieces

6 boneless skinless chicken breasts 1 packet taco seasoning of your choice 1 small can (4.5 oz) mild diced green chiles, drained 1.5 cups salsa of your choice (I typically use Private Selection Restaurant Style Salsa)

Grace Jerk Seasoning - Hot - 1 Bottle 10 oz - Spicy Authentic Jamaican Jerk Sauce - Caribbean Marinade Rub for Chicken, Pork, Fish, Vegetables, Steak, Tofu and More - Bonus Jerk Cooking Recipe eBook

Chicken sausage — 2 links Sauteed Mushrooms 3 cup Spinach 3 oz Goat cheese Angel hair pasta

2 cups low - sodium chicken or beef broth 2 oz leftover beef, chicken, or shrimp (optional) 2 oz tofu, cut into cubes 2 oz fresh or frozen mixed vegetables (I used snow peas) 1 tbsp soy sauce 1 tbsp mirin 2 tsp sugar 1 tsp sesame oil 1 tsp gohchoojang (Korean red pepper paste) 1 package ramen noodles (toss the «flavor packet»)

Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated

Shrimp 2 Tbsp olive oil 6 slices Canadian bacon (3 oz), sliced into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med onion, chopped 1 red bell pepper, chopped 1 clove garlic, minced 1 1/2 tsp chopped fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % milk

Hidden Valley ® Fiesta Ranch Dips Mix 2 cups cubed, cooked chicken 1 can (15 oz.)

For the chicken and vegetables: 1/3 cup cornstarch 8 - 10 oz.

Ingredients: -2 cups short - grain brown rice -3 Chinese chicken sausages, sliced -8 oz shittake & cremini mushrooms, sliced -1 tbsp ginger, diced -1 tsp garlic, grated -3 fresh lemongrass, cut into long, skinny strips -1 / 2 cup chicken broth -2 tbsp soy sauce

Ingredients: 4 cups cubed potatoes 2 cups diced carrots 2 cups diced celery 1/2 cup minced onions 2 t salt 4 cups water 10 oz frozen broccoli (or 2 cups fresh) 3 T chicken bouillon 3 1/2 cups milk 1/2 cup butter 1/2 cup flour 1 T dry mustard 1 lb shredded cheddar cheese

Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)

2 chicken breast halves, about 5 oz.

Mediterranean chicken salad: 2 cups spinach, 1/3 cup chickpeas, 1/2 cup chopped cucumber, 1/4 cup chopped tomatoes, 3 oz.

2 cups chicken, cut into small cubes (leftover chicken breast, a roasted chicken, etc.) 2 cups shredded cheddar or American cheese, separated 1 10.5 oz.

I cheated a little bit — I put the chicken breasts in a crock pot with 16 oz of pasta sauce (I used Trader Joes marinara — very low points) and then followed the instructions as written.

olive oil 4 bone - in chicken thighs, skins removed 1 small onion, diced 2 cloves garlic, minced 1 chipotle in adobo, minced 3/4 cup chicken broth (I actually believe I used a cup and it was a little too much, so maybe somewhere in between...) 1 (14 oz.)

Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving

chicken (rotisserie or boil your own to make the broth), boned and meat shredded salt and freshly ground black pepper, to taste 10 large flour tortillas (or about twice as many corn tortillas), warmed 8 oz.

2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish

Copycat Recipe: 20 oz Extra Lean Ground Turkey or chicken 1/4 c Dry Italian Style Bread Crumbs 1 Tbs grated Parmesan Cheese 2 large egg whites 1 tsp Garlic 1 tsp minced onion 1 - 2 tsp red pepper flakes garlic salt, pepper, Oregano, Cayenne to taste

chicken broth 1 bay leaf 1 (14.5 oz.)

Bonus points if you stick to a 3 oz portion of chicken (probably about half of those monstrous breasts you get these days!

chicken stock 1 cup honey 1 cup heavy cream 1 stick cinnamon 1 oz.

boneless skinless chicken breast, cubed 1 (14 oz.)

1 mango (12 oz), peeled and finely chopped 1 Tbsp lime juice 1 Tbsp orange juice 1 1/2 tsp orange juice 1/4 small onion, finely chopped 3/4 tsp salt 6 drops hot - pepper sauce 2 tsp chopped fresh cilantro 4 boneless, skinless chicken breast halves (6 oz each) 1 Tbsp vegetable oil 1/2 tsp salt 1/4 tsp ground black pepper

6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4 slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns of fresh black pepper

1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes, juiced

1/4 cup thinly sliced shallots Salt 4 cups cubed roasted chicken (optionally, with skin) 3 tablespoons chopped roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive oil (I used California Olive Ranch Miller's Blend) Freshly ground black pepper