cooking question

I'm finding I have to go looking for good fat (like avocado) - getting too much protein is killin'me smalls... Something I never thought would be the case in the world of constant low fat/low sugar makes things better...  I willing sacrifice a few calories for fat to make things a little easier in other places.

Sorry it took me so long to respond! I usually cook about 2 to 3 chicken breast and use enough salsa verde to cover them. (About 34 oz.). When it is done, I pull chicken out of sauce with a slotted spoon and just add enough leftover sauce to the chicken to moisten. (I don't like to much sauce). I add about a tablespoon of sour cream and cheese and about 1/4 cup shredded lettuce. By all means use full, light or fat free. (I knew I was going to have full fat cheese with my almonds later, so I cut back for this meal. Still trying to reach goal, so I mix it up). Whatever chicken is left over I will either freeze or my husband will shred and add a little barbeque sauce to have for sandwiches for lunch or dinner the next day. (Sometimes I will use more chicken, just so we can have leftovers). Take care!

I was actually asking the original poster about her recipe :)  

Your recipe sounds good too!

I don't have an issue either.  I think that low fat isn't as healthy as it's made out to be.  Now, I'm not exactly drinking a cup of butter after dinner, but I like to cook with it.

One of my favorite sauces is a base of half-mayo (I use full fat, it has less sugar than low fat), half-greek yogurt, and then whatever mix-in I feel like.  So one day it'll be Frank's hot sauce, just enough to make the mixture pale orange.  Another day it might be Worcestershire, garlic powder, onion powder, and salt.  Another day it might be a little bit of ranch dressing powder.  You get the idea.  If you want a more sauce-like consistency you can thin with a little chicken broth, lemon juice, milk, etc.

I came across a remoulade recipe that called for a cup of mayo, so I did the same thing, half mayo, half greek yogurt. It was for a shrimp recipe, kind-of a shrimp salad, with hearts of palm, shallots, a bunch of other stuff, it was very good.  Go to Epicurious and search for Shriimp and Hearts of Palm Remoulade.  You can do this with cooked chicken too.

I also discovered a really great recipe for baking chicken.  Make a mixture of 4 Tbsp mayo, 1/4 cup sugar free maple syrup in a shallow dish.  (That's half and half of each.)  In another shallow dish, combine almond meal and finely chopped pecans, about 3/4 cup of each.  Pound four chicken breasts (I start with the thin-cut chicken breast fillets, less pounding) to about half-inch, dredge both sides in the syrup/mayo, then in the almond meal/pecan mixture.  Place on a sprayed baking sheet. Salt the fillets lilghtly, spray with olive oil (Pam type thing), bake at 400 for about 20 minutes.  I found this recipe on a box of Panko, and it called for actual maple syrup and Panko instead of almond meal.  I'm in maintenance, so I made it that way first, then with the substitutions.  It tastes just fine without the Panko and real maple syrup.  I use St. Joseph's sugar free maple syrup.

I made broccoli and chicken Alfredo (minus the pasta) using the Tyson fully cooked grilled chicken strips,broccoli and I found Ragu's Light Parmesan Alfedo sauce 60 calories per serving 2 carbs, 2.5g of fat and no sugar. I topped it with a little cheese and baked it, talk about delicious! I found that to be a pretty good sauce, not too much fat and very tasty! Everyone in my house enjoyed the low carb meal no one even asked about pasta! 

I have been trying the different marinades and letting it sit all day.  Then grill after work.  The last one I tried was a Chipotle marinade it was delicious and juicy.  There are so many different kinds and grilling season is just starting. 

Have you tried Buffalo Chicken yet?

Here's a link to the recipe I use.  She adds butter, but I don't find it necessary.

When recipes ask for things to be sauteed in butter or oil, I usually just add a bit of water or broth and steam them instead.  In most recipes, it tastes no different.  The only place it might is where you want to caramelize something, like onions or red peppers......  Not a direct response to your question, but just a good way to avoid some extra fat when it really isn't needed.....

I use instead of rice and potatoes, Coliflower and cabage.  I cook my chicken on the grill and make different salads on the side..... I stay away from a lot of gravy and creamy stuff......  I use low fat sour cream instead of butter.   I shred cabbage up and add all different kinds of combinations to it, cause it is good for you.......