Viewing post #900242 by Tallulah_B

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ImageTallulah_B
Aug 6, 2012 9:55 PM CST
Name: Susan
Torrington, Alberta, Canada
World Famous Gopher Hole Museum
Janet & Greta Podleski and the TV hosts of Eat, Shrink and Be Merry.
Here's their home site - click "On TV" tab and it shows 4 paragraphs where you click "Click here" and it brings you here:
http://www.foodnetwork.ca/ontv/shows/Eat-Shrink-and-Be-Merry...
These are all good links......... hope you can "view" the Canadian show.......

btw - I have a breading for pork chops, chicken or fish that's Very Light - it's called "Skinny Shake". You bake your chicken, fish or pork chops - here's the recipe for the Skinny Shake and "Southern Fried" chicken:

Skinny Shake
Works for chicken, beef or pork
(recipe makes enough to coat about 20 cut up chickens or almost 30 servings of fish fillets)

Empty 4 Cups dry bread crumbs into a deep bowl, add 1/2 Cup vegetable oil and mix these until
well blended with pastry blender or fork

Add:
1 Tablespoon salt
1 Tablespoon paprika
1 Tablespoon celery salt
1 teaspoon pepper
OR season to suit yourself - Onion or garlic powder, sesame or poppy seeds, dried herbs,
lemon pepper....... use your imagination.

I also add parmesan cheese for that extra bump. Put it in a clean plastic
container (ie. cottage cheese or yogurt or whatever) and store in fridge.


Oven Baked "Southern Fried" Chicken recipe, using Skinny Shake:
Dieter's Portion - 1/6 of the chicken - 244 calories.

1/2 cup "Skinny Shake" above
2 broiler-fryers (about 2 1/2 pounds each), cut up

Measure out Skinny Shake and put in a paper bag.
Moisten the pieces of chicken with water and shake them in the bag, a few pieces at a time.
Arrange chicken, skin side up, in a single layer on a non-stick baking pan and bake in a
moderate oven (375 deg F) about 45 minutes, adding absolutely no other fats or oils.
Don't be alarmed if the chicken seems dry for the first 20 minutes; then the "Skinny Shake"
starts to work, and at the end of the baking period, it will be crisp and perfect.

Drooling

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