Chicken

Real Buffalo Wings don't use flour at all.

I think this recipe would work fine without the flour. You just
wouldn't have a crust on the chicken... it would brown in the butter.

Just pat the chicken dry (the hot sauce will have permeated the meat by
then) and sprinkle with salt and cajuun seasoning.

Jennifer

AngieRose said:

Ok so I have a lot of chicken and broccoli in my freezer so tonight my plan
is to slice the chicken and saute' it with the broccoli and mix in Alfredo
sauce in the last moment...

Anyone has any other ideas?

Buffalo Chicken strips

So I was thinking about cutting my skinless boneless chicken into strips and
making "hot strips" I found this recipe on foodtv.com = Juan-Carlos Cruz I
like my wings crispy and was wondering what I could use to replace the
flour.

Chicken:
12 chicken tenders, about 12 ounces
1/2 cup Louisiana hot sauce
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon Cajun seasoning
1 tablespoon butter
2 tablespoons vegetable oil

Chicken:
Soak the chicken in the hot sauce in the refrigerator for at least 30
minutes. Put the flour in a pie tin and season with salt and Cajun
seasoning. Remove chicken from hot sauce, shake off excess, and dredge
chicken in the flour. Set on a baking rack.

Heat the butter and oil in a large skillet over medium heat. When the butter
has stopped bubbling, add the chicken tenders and cook until golden and
cooked through, about 3 minutes per side. Remove from the pan and drain on
paper towels. Serve warm with blue cheese dipping sauce and celery pieces.

This is very brave of me I'm not very good at the whole cooking thing.

TIA

Angie

"Jennifer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Real Buffalo Wings don't use flour at all.

I think this recipe would work fine without the flour. You just
wouldn't have a crust on the chicken... it would brown in the butter.

Just pat the chicken dry (the hot sauce will have permeated the meat by
then) and sprinkle with salt and cajuun seasoning.

Jennifer

I was thinking a flower type thing would be good being its skinless so it
wont get a crunch to it. I could just do it my old way of doing my wings
franks hot sauce & butter the less steps the better like I said I'm not very
good at this whole cooking thing... Thats why I lived on Pasta pre-LC lol
:o)

Angie

"AngieRose" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ok so I have a lot of chicken and broccoli in my freezer so tonight my
plan
is to slice the chicken and saute' it with the broccoli and mix in Alfredo
sauce in the last moment...

When I make alfredo sauce I start with a rue - i figured the flour (1/4 c)
made it too carby - do you have a LC recipe?

Quoted message said:

Anyone has any other ideas?

Buffalo Chicken strips

So I was thinking about cutting my skinless boneless chicken into strips
and
making "hot strips" I found this recipe on foodtv.com = Juan-Carlos Cruz
I
like my wings crispy and was wondering what I could use to replace the
flour.

Chicken:
12 chicken tenders, about 12 ounces
1/2 cup Louisiana hot sauce
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon Cajun seasoning
1 tablespoon butter
2 tablespoons vegetable oil

Chicken:
Soak the chicken in the hot sauce in the refrigerator for at least 30
minutes. Put the flour in a pie tin and season with salt and Cajun
seasoning. Remove chicken from hot sauce, shake off excess, and dredge
chicken in the flour. Set on a baking rack.

Heat the butter and oil in a large skillet over medium heat. When the
butter
has stopped bubbling, add the chicken tenders and cook until golden and
cooked through, about 3 minutes per side. Remove from the pan and drain on
paper towels. Serve warm with blue cheese dipping sauce and celery pieces.

This is very brave of me I'm not very good at the whole cooking thing.

TIA

Angie

nanner said:

When I make alfredo sauce I start with a rue - i figured the flour (1/4 c)
made it too carby - do you have a LC recipe?

You don't need a roux to make Alfredo sauce.

CHICKEN AND BROCCOLI ALFREDO

4 to 5 cups broccoli florets (from about 1 large bunch)

2 tablespoons olive oil
4 skinless boneless chicken breast halves, cut crosswise into
1/2-inch-wide strips
1 large red bell pepper, thinly sliced
1 2/3 cups whipping cream
1 1/2 cups grated Parmesan cheese
1/2 cup grated Monterey Jack cheese

Steam broccoli florets until just tender, about 3 minutes; set aside.

Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2
tablespoons olive oil in heavy large Dutch oven over medium-high.
Working in batches, sauté chicken strips until just cooked through,
about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell
pepper to Dutch oven and sauté until just tender, about 5 minutes. Add
whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack
cheese. Simmer until sauce thickens slightly, about 5 minutes. Add
chicken strips and any juices in bowl to sauce. Add steamed broccoli
florets and toss until sauce coats mixture, about 3 minutes. Season to
taste with salt and pepper. Transfer mixture to prepared baking dish.
Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden
on top, about 3 minutes, and serve

"nanner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"AngieRose" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ok so I have a lot of chicken and broccoli in my freezer so tonight my
plan
is to slice the chicken and saute' it with the broccoli and mix in

Alfredo

Quoted message said:

Quoted message said:

sauce in the last moment...

When I make alfredo sauce I start with a rue - i figured the flour (1/4 c)
made it too carby - do you have a LC recipe?

No :o( I cant really cook I just use Bertolli brand 1/4 cup has 2 net carbs

Angie

"nanner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"AngieRose" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ok so I have a lot of chicken and broccoli in my freezer so tonight my
plan
is to slice the chicken and saute' it with the broccoli and mix in

Alfredo

Quoted message said:

Quoted message said:

sauce in the last moment...

When I make alfredo sauce I start with a rue - i figured the flour (1/4 c)
made it too carby - do you have a LC recipe?

Quoted message said:

Anyone has any other ideas?

Buffalo Chicken strips

So I was thinking about cutting my skinless boneless chicken into strips
and
making "hot strips" I found this recipe on foodtv.com = Juan-Carlos

Cruz

Quoted message said:

Quoted message said:

I
like my wings crispy and was wondering what I could use to replace the
flour.

Chicken:
12 chicken tenders, about 12 ounces
1/2 cup Louisiana hot sauce
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon Cajun seasoning
1 tablespoon butter
2 tablespoons vegetable oil

Chicken:
Soak the chicken in the hot sauce in the refrigerator for at least 30
minutes. Put the flour in a pie tin and season with salt and Cajun
seasoning. Remove chicken from hot sauce, shake off excess, and dredge
chicken in the flour. Set on a baking rack.

Heat the butter and oil in a large skillet over medium heat. When the
butter
has stopped bubbling, add the chicken tenders and cook until golden and
cooked through, about 3 minutes per side. Remove from the pan and drain

on

Quoted message said:

Quoted message said:

paper towels. Serve warm with blue cheese dipping sauce and celery

pieces.

Quoted message said:

Quoted message said:

This is very brave of me I'm not very good at the whole cooking thing.

TIA

Angie

I just did a search and Tyler Florance (I love him) has one... I think I
could do this

Alfredo Sauce:
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish

To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep
saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir
to incorporate. Season with freshly cracked black pepper. In a large
stockpot, cook pasta in plenty of boiling salted water for 3 minutes.
Quickly drain the pasta and add it to the saute pan, gently toss the noodles
to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more
grated cheese and chopped parsley. Serve immediately.

"Jennifer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

nanner said:

When I make alfredo sauce I start with a rue - i figured the flour (1/4

c)

Quoted message said:

Quoted message said:

made it too carby - do you have a LC recipe?

You don't need a roux to make Alfredo sauce.

CHICKEN AND BROCCOLI ALFREDO

This looks good thanks Jennifer

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Ok so I have a lot of chicken and broccoli in my freezer so tonight my plan
is to slice the chicken and saute' it with the broccoli and mix in Alfredo
sauce in the last moment...

Anyone has any other ideas?

I've been eating a lot of a similar dish lately. I usually make up a
salad a week in advance and save individual servings in mason jars
sealed with a FoodSaver. It's cold, though, and I really didn't feel
like having a cold salad, so I've been sauteing them with grilled
chicken strips (or sliced sausages), then near the end of cooking I add
the Bertoli alfredo sauce and 1 or two ounces of cheese (I use cheese
sticks) -- nice and cheesy -- mmmmmm! BTW I don't use lettuce in my
salads usually, so it's more of a veggie mix.

--
Saffire
205/144/125 - 5'1.5"
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

Ragu makes both an Alfredo and a chesse sauce that are Carb Option and both
have 2 carbs per 1/4 cup I think. I don't have any here to check right now.
Both are fair as to flavor and texture.

--
bjgeiger
"nanner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"AngieRose" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ok so I have a lot of chicken and broccoli in my freezer so tonight my
plan
is to slice the chicken and saute' it with the broccoli and mix in
Alfredo
sauce in the last moment...

When I make alfredo sauce I start with a rue - i figured the flour (1/4 c)
made it too carby - do you have a LC recipe?

Quoted message said:

Anyone has any other ideas?

Buffalo Chicken strips

So I was thinking about cutting my skinless boneless chicken into strips
and
making "hot strips" I found this recipe on foodtv.com = Juan-Carlos Cruz
I
like my wings crispy and was wondering what I could use to replace the
flour.

Chicken:
12 chicken tenders, about 12 ounces
1/2 cup Louisiana hot sauce
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon Cajun seasoning
1 tablespoon butter
2 tablespoons vegetable oil

Chicken:
Soak the chicken in the hot sauce in the refrigerator for at least 30
minutes. Put the flour in a pie tin and season with salt and Cajun
seasoning. Remove chicken from hot sauce, shake off excess, and dredge
chicken in the flour. Set on a baking rack.

Heat the butter and oil in a large skillet over medium heat. When the
butter
has stopped bubbling, add the chicken tenders and cook until golden and
cooked through, about 3 minutes per side. Remove from the pan and drain
on
paper towels. Serve warm with blue cheese dipping sauce and celery
pieces.

This is very brave of me I'm not very good at the whole cooking thing.

TIA

Angie

"Saffire" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Ok so I have a lot of chicken and broccoli in my freezer so tonight my

plan

Quoted message said:

Quoted message said:

is to slice the chicken and saute' it with the broccoli and mix in

Alfredo

Quoted message said:

Quoted message said:

sauce in the last moment...

Anyone has any other ideas?

I've been eating a lot of a similar dish lately. I usually make up a
salad a week in advance and save individual servings in mason jars
sealed with a FoodSaver. It's cold, though, and I really didn't feel
like having a cold salad, so I've been sauteing them with grilled
chicken strips (or sliced sausages), then near the end of cooking I add
the Bertoli alfredo sauce and 1 or two ounces of cheese (I use cheese
sticks) -- nice and cheesy -- mmmmmm! BTW I don't use lettuce in my
salads usually, so it's more of a veggie mix.

I do the salad thing everynow and then but I always add lettuce, next time
I'll leave it out.
Thanks for the great idea
Angie

"Barbara Geiger" <[email hidden]> wrote in message
news:mhXLd.238$uc.100@trnddc08...

Quoted message said:

Ragu makes both an Alfredo and a chesse sauce that are Carb Option and

both

Quoted message said:

have 2 carbs per 1/4 cup I think. I don't have any here to check right

now.

Quoted message said:

Both are fair as to flavor and texture.

The kind I use has 3 carbs 1 fiber I have looked at the Carb Option one but
never picked it up. Now that I know someone that has tried it and likes it
maybe I'll give it a go.
Thanks,
Angie

"AngieRose" <[email hidden]> wrote in news:TbmdnS9Ul7TRnp3fRVn-
[email hidden]:

Quoted message said:

I was thinking a flower type thing would be good being its skinless so it
wont get a crunch to it. I could just do it my old way of doing my wings
franks hot sauce & butter the less steps the better

If you use the recipe on the back of the Frank's Hot Sauce bottle, you know
that wings can indeed get crispy without flour. The trick is to cook the
wings first (which gets them nice and crispy), then douse them in the sauce
once they're cooked.

I'd think that, if you're looking to use a new flavor on your wings, you
coul make the recipe you posted without the flour, and add it after cooking
the wings, as per the Frank's recipe.

Cate

"Cate" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"AngieRose" <[email hidden]> wrote in news:TbmdnS9Ul7TRnp3fRVn-
[email hidden]:

Quoted message said:

I was thinking a flower type thing would be good being its skinless so

it

Quoted message said:

Quoted message said:

wont get a crunch to it. I could just do it my old way of doing my wings
franks hot sauce & butter the less steps the better

If you use the recipe on the back of the Frank's Hot Sauce bottle, you

know

Quoted message said:

that wings can indeed get crispy without flour. The trick is to cook the
wings first (which gets them nice and crispy), then douse them in the

sauce

Quoted message said:

once they're cooked.

I'd think that, if you're looking to use a new flavor on your wings, you
coul make the recipe you posted without the flour, and add it after

cooking

Quoted message said:

the wings, as per the Frank's recipe.

Cate

But I'm using chicken strips this is where the problem comes in it has no
skin to crisp. I know how to make a good hot wing, I dont know how to make
chicken strips with a crunch. This recipe is for chicken strips and the
flour is to give the strips a crunch. Im just trying to use up the chicken
in my freezer.
Thanks,
Angie

"AngieRose" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

But I'm using chicken strips this is where the problem comes in it has
no skin to crisp. I know how to make a good hot wing, I dont know how
to make chicken strips with a crunch. This recipe is for chicken
strips and the flour is to give the strips a crunch. Im just trying to
use up the chicken in my freezer.

Ah--I certainly didn't read very carefully, did I?

How about subbing parmesan or ground almonds for the chicken strips?

Cate

"Cate" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"AngieRose" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

But I'm using chicken strips this is where the problem comes in it has
no skin to crisp. I know how to make a good hot wing, I dont know how
to make chicken strips with a crunch. This recipe is for chicken
strips and the flour is to give the strips a crunch. Im just trying to
use up the chicken in my freezer.

Ah--I certainly didn't read very carefully, did I?

How about subbing parmesan or ground almonds for the chicken strips?

Cate

Parm sounds good I'm not a huge fan on ground almonds on chicken (bland and
bland makes blah) but the parm is a great idea
Thanks cate
Angie

"AngieRose" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Parm sounds good I'm not a huge fan on ground almonds on chicken
(bland and bland makes blah) but the parm is a great idea

I know what you mean about the almonds. This is what I've done in the past
to combat the blandness so I can use them for their crispness:

Grind the almonds in food processor or coffee grinder. When using just the
almonds as coating, I leave them coarse. When I'm subbing them for flour in
a recipe, I do grind them as fine as flour, or as close as I can get
without inadvertently making almond butter.

Add salt and pepper (and any other dry spice you like) to the ground nuts.
Sautee them in a dry frying pan until about half of them turn golden brown.

Cate

"Barbara Geiger" <[email hidden]> wrote in message
news:mhXLd.238$uc.100@trnddc08...

Quoted message said:

Ragu makes both an Alfredo and a chesse sauce that are Carb Option and
both have 2 carbs per 1/4 cup I think. I don't have any here to check
right now. Both are fair as to flavor and texture.

Watch their tomato pasta sauces - the "low-carb" one they sell in the UK is
higher in carbs than the regular sort (which is one of the lowest around),
and lots dearer.

Nicky.

--
A1c 10.5/5.7/<6 Weight 95/78/72Kg
1g Metformin, 87.5ug Thyroxine
T2 DX 05/2004

"Cate" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"AngieRose" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Parm sounds good I'm not a huge fan on ground almonds on chicken
(bland and bland makes blah) but the parm is a great idea

I know what you mean about the almonds. This is what I've done in the past
to combat the blandness so I can use them for their crispness:

Grind the almonds in food processor or coffee grinder. When using just the
almonds as coating, I leave them coarse. When I'm subbing them for flour
in
a recipe, I do grind them as fine as flour, or as close as I can get
without inadvertently making almond butter.

Add salt and pepper (and any other dry spice you like) to the ground nuts.
Sautee them in a dry frying pan until about half of them turn golden
brown.

Cate

Thanks Cate I'll give it a go.

Angie