Soups & Appetizers

BY: Dx E

Yet another High Protein Recipe from the Laboratories of Dx! This is a Chicken Salad that is moister than moist. It has a few steps, but is worth it.

First off- The cooking of the chicken!

Start with 4 or five Chicken Breasts. Sometimes I use the Skinless/Boneless, but for the best flavor and most moisture just use the Split Breasts. Strip of any skin and fat that you possibly can while raw.
Now, Most important- The Poaching of the Breasts!

Put the chicken in a saucepan and cover with COLD Water.
Add 1 tablespoon of vinegar to the poaching water.
Put it on medium heat.
The moment that the chicken gets to the Beginnings of a boil
Take off of the heat and let stand until water is nearly room temp.
(I got this poaching Secret from Sarah Molton.)
It makes the moist-est chicken ever,
And when starting to eat chicken,
Moisture is the difference that makes all the Difference.

Continue reading Creamy Chicken Salad / Spread

BY: KAYE BAILEY - WWW.LIFEAFTERWLS.COM

This is a little recipe Kaye “invented” last summer, although she’s confident it has been done before. The steps are simple: Stuff cored plum tomatoes with mozzarella, olive oil & basil, and grill until the cheese melts. Delicious! Plan two tomatoes per person.

12 ripe plum tomatoes (also known as Romano)
1/2 lb. low-fat mozzarella cheese coarsely chopped
2 tablespoons extra virgin olive oil (light)
2 tablespoons fresh chopped basil
Salt & pepper to taste

Directions:

Slice 1/3 off the side of the tomato and remove pulp from inside. Turn upside down to drain on a paper towel - allow all tomatoes to drain about 15 minutes.
In a small bowl combine chopped cheese, olive oil and basil.

Turn tomatoes upright and spoon some cheese mixture in each “boat”. Sprinkle with salt and pepper to taste. (You can complete the recipe to here early in the day and store tomatoes in the refrigerator until time to grill. Allow to sit at room temperature about 15 minutes before grilling.)

Grill over medium heat until tomato skin puckers and cheese melts. Serve warm.

BY: KAYE BAILEY - WWW.LIFEAFTERWLS.COM

You’ll shout Ole! when you taste this twist on a Mexican soup favorite. Expect a fiesta of flavor as you bite into the little meatball piatas.

1 package Tyson Fully Cooked Chicken Meatballs
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4-ounce) can green chilies, chopped
2 (15-ounce) cans Italian-style stewed tomatoes, chopped, reserving the juice
8 cups chicken stock
1 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon hot sauce or to taste
salt and pepper to taste

Continue reading Mexican Chicken Meatball Soup

Sassy and sweet chicken wings from Victoria Bowen’s Recipes. You will drool just reading the recipe for this simple, flavor-packed snack or appetizer.

3 lbs Chicken Wings
4 Cloves Garlic, Minced
2 ts Dry Mustard
2 ts Paprika
1 t Dried Thyme
1 t Sugar Substitute
1 t Cayenne Pepper
1/2 ts Salt
1/2 ts Black Pepper
1/4 c Lemon Juice

Continue reading Creole Chicken Wings with Peach Mustard Sauce

DX created this High-Protein Corn Muffin Recipe that will knock your socks off!

Dry Ingredients:

1 pack of Krusteaz CarbSimple Cornbread mix (Cornmeal with additives)
(If this specific product is unavailable in your area, substitute any Reduced Carb Corn-Meal Mix)
1/4 cup of bean flour
1/4 cup of Krusteaz CarbSimple bread dough mix (same substitution here)
1/4 cup of fine Yellow Corn Meal
1 tablespoon of Gen-Soy or UnJury Un-Flavored Protein Powder
1 teaspoon of Baking Powder
1/2 teaspoon of salt (I use butter flavored popcorn salt. Yum!)
2 tablespoons of Flaxseed Meal
1 to 2 tablespoons of Splenda (to taste)

Continue reading Nutty-Cheesy Party Corn Muffins