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Addicted19034 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Addicted19034 Quote  Post ReplyReply Direct Link To This Post Topic: Clea Eating Recipe Thread
    Posted: Nov 08 2012 at 2:17pm
It can't be done...with me
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MissCapricorn View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MissCapricorn Quote  Post ReplyReply Direct Link To This Post Posted: Nov 08 2012 at 2:12pm
Define clean eating?
 
Gluten-free?
 
I see flour
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goodm3 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote goodm3 Quote  Post ReplyReply Direct Link To This Post Posted: Nov 07 2012 at 9:47am
I made these over the summer A LOT! lol...

thai chicken tacos




Ingredients:
1 boneless, skinless chicken breasts
1 cup low-sodium chicken broth
2 cloves garlic
2 T lime juice, divided
2 T creamy peanut butter
1 T low-sodium soy sauce
-1/2 t ground ginger
1 T red curry paste
3 packets stevia, divided ( I did not use this)
1 1/2 T coconut flour (I used cornstarch)
1 Roma tomato, seeded and chopped
1 cucumber, seeded and chopped
1/2 c chopped red onion
1/4 c chopped fresh mint ( I did not use this)
1 T natural rice wine vinegar
2 c shredded red cabbage
8 6-in corn tortillas

Directions:
1. Place chicken in slow cooker. In a blender, combine broth, garlic, 1 T lime juice, peanut butter, soy sauce, ginger, curry paste, and 2 packets stevia; blend until smooth. Pour over top of chicken and stir gently to coat. Cover and cook on low for 6-7 hours, until chicken is tender.
2. Stir and increase heat to high. With a slotted spoon, remove chicken and transfer to a cutting board; set aside until cool enough to handle. Remove 1/2 c broth mixture from the slow cooker and transfer to a small bowl. Add coconut flour to bowl and stir to form a smooth paste. Return broth=flour mixture to slow cooker and whisk until smooth; cover.
3. Preheat oven to 350 degrees. Arrange tortillas in 2 equal stacks and wrap each stack in foil. Transfer to a baking sheet and bake for 15-20 minutes, until heated through. (I just warmed my in hot skillet)
4. Using 2 forks, shred chicken and return to slow cooker; stir to coat. Cook for 10 minutes, until heated through.
5. Meanwhile, in a medium bowl, combine tomato, cucumber, onion and mint. Add vinegar, remaining 1 T lime juice and 1 packet stevia; mix thoroughly. To assemble, spoon cabbage, chicken and tomato-cucumber mixture into center of each tortilla, diving evenly.

Serving size: 2 tortillas, 1/2 c cabbage, 2/3 c chicken mixture, 6 T tomato-cucumber mix, Calories: 397, Fat: 8g, Sat Fat: 2g, Carbs: 39g, Fiber: 7g, Sugars: 5g, Protein: 42g, Sodium: 375 mg, Cholesterol: 82mg
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JamCaygirl View Drop Down
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Post Options Post Options   Thanks (1) Thanks(1)   Quote JamCaygirl Quote  Post ReplyReply Direct Link To This Post Posted: Nov 06 2012 at 9:15pm
  CREOLE CHICKEN STEW
   
1 CLOVE FRESH GARLIC, MINCED
1 1/2 CUPS BELL PEPPERS, DICED
1 CUP CELERY, CHOPPED
1 CUP TOMATOES, DICED
1 CUP CHICKEN BROTH
2 TBSP CHOPPED PARSLEY
1 TSP  THYME
1/4 TSP CAYENNE PEPPER
1/2 TSP  ALL PURPOSE SEASONING
6 CHICKEN BREASTS, CUT IN CUBES
1 CUP OKRA, SLICED
1/2 CUP YELLOW ONIONS, CHOPPED
   
   
  Combine all ingredients in a large saucepan. Cook on medium high heat for 15 minutes. Cover and simmer for another 15 minutes, then serve.

29/7/2  169 cals - 6 servings
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JamCaygirl View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote JamCaygirl Quote  Post ReplyReply Direct Link To This Post Posted: Nov 06 2012 at 9:13pm
  OVEN FRIED SOUTHERN CHICKEN
1 CUP BUTTERMILK
1/2 TSP ALL PURPOSE SEASONING
1/2 TSP HOT SAUCE
1/2 TSP FRESH GARLIC, MINCED
1/2 TSP OLIVE OIL
6 BONELESS SKINLESS CHICKEN BREASTS
1 CUP CORN FLAKES, CRUSHED
3 TBSP FLOUR
   
   
  Coat cookie sheet with cooking spray and set aside. Mix buttermilk, all purpose seasoning, hot sauce, garlic, olive oil, and chicken breasts. Crush corn flakes and mix with flour in a separate bowl. Take each chicken breast from the milk mixture and coat with dry mixture. Place chicken on the cookie sheet. Bake uncovered at 370 degrees for 35 to 40 mins.


29 / 9 / 2 181 cals
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Samoneisthebest View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Samoneisthebest Quote  Post ReplyReply Direct Link To This Post Posted: Nov 06 2012 at 8:46pm
I love you for this thread. ooo ooo post some without dairy.....(i have an allergy) 
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callmeDEva View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote callmeDEva Quote  Post ReplyReply Direct Link To This Post Posted: Nov 06 2012 at 8:25pm
The first time I tried Quinoa it pissed me off. I don't know if it was how it was prepared but it was beyond gross
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mizzsandra00 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote mizzsandra00 Quote  Post ReplyReply Direct Link To This Post Posted: Nov 06 2012 at 8:11pm
You sound like Mr00 iwth that damn hot sauce......that man put it on steamed zucchini tonight and I was done..........Pinch
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Lite Brite Quote  Post ReplyReply Direct Link To This Post Posted: Nov 06 2012 at 8:07pm
I don't know how clean Frank's hot sauce is, but Celery with hot sauce is a great snack. plus spicy has benefits, so Thumbs Up
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Post Options Post Options   Thanks (0) Thanks(0)   Quote mizzsandra00 Quote  Post ReplyReply Direct Link To This Post Posted: Nov 06 2012 at 8:00pm

Broccoli and Cheese Breakfast Casserole

Ingredients

5 cups of fresh broccoli florets

1 tsp garlic powder

1 tbsp curry powder

12 eggs

12 egg whites (or 1 ½ cups)

¼ cup 2% milk

Salt and pepper to taste

¾ cup of grated part skim mozzarella

¾ cup of grated low fat sharp cheddar

Directions

Preheat over to 375.  Spray a glass 10x14 casserole dish with cooking spray.

Cut broccoli into small florets and steam for two minutes or until just tender.  Toss broccoli with garlic powder, salt and curry powder.    Set aside.

Combine eggs, egg whites, milk, and black pepper in a large bowl and beat with a fork or a whisk until all of the ingredients are well combined.

Layer seasoned broccoli on the bottom of the casserole dish and evenly sprinkle the cheese over the broccoli. Pour the eggs over the broccoli and cheese and use a fork to make sure that the broccoli is evenly distributed through out the eggs.

Bake for about 30 minutes or until the top is slightly browned and the eggs are cooked through.  Enjoy!

Serves 8.

Nutritional Analysis

Calories: 217g; Total Fat: 10.9g; Saturated Fat: 4.6g; Cholesterol: 286mg; Sodium: 329mg; Carbohydrate: 4.5g; Dietary Fiber: 2.1; Sugars: 1.8g; Protein: 21.8g


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