Aside

Chicken Strips (Late Dinner)

So…about 4 hours after we ate the Low Fat Chicken fettuccine, I decided to make some Chicken Strips. This recipe taken from a guy who does bodybuilding recipes on Youtube. Β All of these recipes are simple! If you don’t like cooking these recipes are for you! πŸ™‚

INGREDIENTS

8oz. chicken tenderloins (I used chicken Breasts)- Chicken Tenderloins are usually already cut into strips however, you can get the same effect from just cutting the chicken breasts into thin strips as well.

1/2 cup of oats

Various spices (garlic powder, chili powder, smoked paprica, ground cumin, pepper) or whatever you prefer.

DIRECTIONS

1) Take a Ziploc bag, empty 1/2 cup of oats.

2) Add your various spices to the oats, close bag and mix together.

3) Add Chicken Strips into Ziploc bag. Close bag and mix together until all the strips are covered in the mixture.

4) Cover a baking dish in foil and put chicken strips

5) Preheat over to 350 degrees F and Bake for 30 minutes.

After 30 minutes it’s done and ready to eat!!!! πŸ™‚

We ate this with some steamed broccoli and used some Mustard and BBQ sauce as a dip.

Hope you guys enjoy!!! πŸ˜€

Advertisements
Aside

Low-Fat Fettuccine Chicken Alfredo “Linner” (Lunch+Dinner)

Yesterday we fasted our usual 16 hours…the fast ended at 4 pm since we finished eating at around 12 am on Wednesday night.

I decided to make some Low-Fat Chicken Fettuccine Alfredo since yesterday was a high carb day. I found this recipe on the internet and only had the opportunity to try it out once. This time it came out a lot differently than I had hoped. It needed a bit more salt and black pepper. My husband loved it though, which is always good πŸ™‚

Unfortunately, I didn’t take any pictures because we cannot find the cord to upload the pics…*covers eyes* So today is just the recipe. 😦

INGREDIENTS
1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low fat (2% milk)—(I used fat free milk)
Salt
2 tablespoons Neufchtel or low-fat cream cheese (I used fat free cream cheese)
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper

DIRECTIONS

To make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Cream cheese and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente(Cooked so as to be still firm when bitten), 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.

Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with Parmesan and pepper.

The recipe is just for the pasta and sauce I did the chicken on my own. I boiled two chicken breasts in some chicken stock for about 15 minutes. When it was done, I simply cut the both of them into thin slices and then I added it to the sauce.

And there you have it a SIMPLE fettuccine Alfredo recipe. It’s also pretty healthy compared to the normal Alfredo.

Hope you can give it a try sometime and enjoy it as much as we did πŸ™‚