1/2lb down,recipes!

ok this is a mult-purpose post lol...

Anyways after being at 192 for 3 days im down a 1/2lb! woo hoo.. lol so im officially at 191.5 lol
SW 208
CW 191.5
GW 168
Day 13 :)

Juicing/liquids/broths/occasional protein if i feel the need (once a week if that)

I found these (4) recipes (chicken) on MSN todays main page thought id share them.. i know some of you have a meal once a day and thought this would help you out. :)

Grilled Vietnamese Chicken Breasts
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Prep: 15 minutes

Grill: 12 minutes

Ingredients
4 medium skinless, boneless chicken breast halves (about 1 pound total)
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper
2 tablespoons sugar
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon cooking oil
1 clove garlic, minced
4 French-style rolls, split
1/4 cup radish sprouts
1/2 cup packaged shredded broccoli (broccoli slaw mix)
1/4 cup chopped peanuts (optional)
Directions

1. Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken.

2. Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once.

3. Meanwhile, for sauce, in a small saucepan,* stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Heat on grill rack until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast.

4. To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with radish sprouts, broccoli, peanuts (if desired), and roll tops. Makes 4 servings.

*Note: The heat from the grill will blacken the outside of the saucepan, so use an old one or a small cast-iron skillet.

Nutrition facts per serving: calories: 360; total fat: 14g; saturated fat: 3g; cholesterol: 59mg; sodium: 852mg; carbohydrate: 29g; fiber: 1g; protein: 28g; vitamin A: 3%; vitamin C: 14%; calcium: 4%; iron: 14%

Grilled Chicken Salad
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Prep: 20 minutes

Grill: 12 minutes

Ingredients
1/4 cup grape seed oil or olive oil
3 tablespoons balsamic vinegar
1 tablespoon dried dillweed
1 large clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano, crushed
4 medium skinless, boneless chicken breast halves
Montreal steak seasoning or Kansas City steak seasoning
8 cups mesclun or spring salad greens or spinach
3/4 cup seedless red grapes, halved
1/3 cup crumbled goat cheese
1/4 cup pine nuts, toasted
Directions

1. For vinaigrette, in a screw-top jar combine oil, vinegar, dillweed, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.

2. Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. Cool slightly.

3. Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over the salads. Makes 4 servings

Nutrition facts per serving: calories: 400; total fat: 23g; saturated fat: 4g; monounsaturated fat: 5g; polyunsaturated fat: 12g; cholesterol: 86mg; sodium: 167mg; carbohydrate: 12g; total sugar: 8g; fiber: 2g; protein: 38g; vitamin A: 0%; vitamin C: 21%; calcium: 9%; iron: 18%

Grilled Lime Chicken with Pineapple Salsa
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Prep: 20 min.

Grill: 10 min.

Ingredients
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
1 tablespoon cooking oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
6 medium skinless, boneless chicken breast halves (about 1-1/4 pounds total)
1 pound fresh-cut pineapple chunks (3 cups)
1 large tomato, seeded and chopped
1/2 cup chopped red onion
1/2 cup chopped red or green sweet pepper
1 4-ounce can diced green chilies, drained
2 tablespoons snipped cilantro
1/2 teaspoon finley shredded lime peel
2 tablespoons lime juice
1 clove garlic, minced
Directions

1. Stir together the 1/2 cup lime peel, the 1/4 teaspoon lime juice, the cooking oil, salt, and pepper. Brush chicken with lime mixture.

2. Grill chicken on an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is tender and no longer pink, turning and brushing with lime mixture once. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 12 to 15 minutes, turning and brushing with lime mixture once.)

3. Meanwhile, place pineapple chunks in a food processor bowl or blender container. Cover and process or blend until chopped, but not pureed. Pour into large bowl. Add tomato, red onion, red or green sweet pepper, green chilies, cilantro, the 1/2 teaspoon lime peel, the 2 tablespoons lime juice, and garlic. Stir until mixed. Cover and chill until serving time. Serve with chicken. Makes 6 servings.

Make-Ahead Tip: Prepare Pineapple Salsa; cover and chill up to 24 hours.

Nutrition facts per serving: calories: 177; total fat: 5g; saturated fat: 1g; cholesterol: 50mg; sodium: 226mg; carbohydrate: 14g; protein: 19g
Turkish Chicken Thighs
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Prep: 20 minutes

Grill: 15 minutes
Ingredients
1/3 cup chutney
1 tablespoon honey
1 tablespoon lime juice
2 teaspoons spicy brown mustard
1-1/2 teaspoon grated fresh ginger
1/4 teaspoon five-spice powder
8 skinless, boneless chicken thighs (about 2 lb.)
1 tablespoon snipped fresh parsley
1 tablespoon sesame seed, toasted
2 teaspoons finely shredded orange peel
Directions

1. Snip any large pieces of chutney. In a small bowl combine chutney, honey, lime juice, mustard, ginger, and five-spice powder; set aside. Trim fat from chicken thighs.

2. To grill: Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is done (180 degree F), turning once and brushing with chutney mixture during the last 4 to 5 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium; cover and grill as above.)

To broil: Place chicken on rack of an unheated broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is done (180 degree F), turning once and brushing with chutney mixture during the last 4 to 5 minutes of broiling. In a small bowl combine parsley, sesame seed, and orange peel.

3. To serve, place chicken on a serving platter. Sprinkle with the parsley mixture. Makes 4 to 6 servings.

Nutrition facts per serving: calories: 384; total fat: 11g; saturated fat: 3g; cholesterol: 181mg; sodium: 213mg; carbohydrate: 24g; fiber: 1g; protein: 46g; vitamin A: 0%; vitamin C: 33%; calcium: 4%; iron: 14%

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