Vietnamese noodle soup simmered slowly

Prepare a pho soup in a slow cooker is a great idea. Fragrant broth is the soul of this soup and slow cooker allows the heat to a simmer and intensify the umami all day - without you having to do anything. In Asia, where the simmering broth usually overnight, people welcome the day by eating noodles. Here, there is no better soup comforting meal when we get home. Fortunately, it only takes about 10 minutes to prepare, then you can do before going to work. If you're like me however, measuring something other than coffee spoons in the morning is too painful, so instead of preparing soup in the morning, you can prepare the day before and refrigerate. Reduces the risk of overcooking the chicken using chicken with bones into pieces. Simmer the soup in the morning before leaving and returning, finish the soup broth foaming and shredding the chicken, then dip the noodles in hot broth. In 20 minutes, they will be soft - and the meal is served.

Ingredients

• 3-4 chicken breasts

or

• 8 chicken thighs, preferably with bones

or

• 3 legs with thighs
• 12 cups (3 L) chicken broth
• 1/3 cup (75 mL) fish sauce
• 1 tablespoon sugar, preferably brown
• 10 slices of fresh ginger
• 8-10 star anise
• 3 cinnamon sticks, halved
• 2 onions, thinly sliced
• 1 teaspoon dried chilli flakes or chili garlic sauce spicy (optional)
• A large package of vermicelli 2 inches (5 cm), about 80 g
• 1 cup (250 mL) basil leaves and mint coarsely chopped
• Trim - green onions, cilantro, lime wedges, Thai basil and mint leaves, Thai bird chili thinly sliced ​​or dried red pepper flakes, fresh bean sprouts.

1. Set the slow cooker to high. Remove skin from chicken if you want (to get a low fat chicken recipes). Let add flavor. Keep chunks so they do not overcook. Add the broth in the slow cooker with the fish sauce, sugar, ginger, star anise, cinnamon and dried chilli flakes. Add the onions, separating the rings progressively. Dip the chicken, bone side on top, in the broth as possible.
2. Cover and cook for four hours at elevated temperature to chicken bone or three hours for boneless chicken. Then place the chicken in a bowl. Cut the noodles in half. They should fill about a measuring cup 4 cups (1 L). Add to soup simmering separated. Cover and cook until softened, 10 to 20 minutes, depending on the type of noodle. Stir occasionally to separate noodles.
3. Meanwhile, shred or cut the chicken into small strips, shedding skin and bones. When the noodles are almost ready, remove cinnamon sticks, slices of ginger and star anise soup and discard. You can keep them if you want. Put the chicken in the soup while stirring. Just before serving, add the basil and mint and stir. Serve with a ladle into bowls and sprinkle with green onions and cilantro. The soup keeps well in the refrigerator for at least three days.

Make available to your guests a full plate of toppings and let them choose which they prefer.  
Traditionally, a little lime juice is pressed into a bowl of soup. Sprinkle shredded herbs with chili.  
Truss bean sprouts in the center of the soup.

Frozen chicken breast with peaches and red peppers

During the fishing season, I feel that I should enjoy every day. The season is so short and Canadian fisheries are the best in the world. Here is my quick recipe to make during this period.  

Where this is not the season for peaches, mangoes work wonderfully.

Ingredients

• 8 chicken thighs, skinless chicken breasts or 4
• 1 c. tbsp (15 mL) butter
• 4 peaches or nectarines ripe but firm, peeled or peeled mango
• 1 red pepper, chopped
• 1 c. tbsp (15 mL) dried tarragon
• 1/3 cup (75 mL) orange marmalade or ginger or spicy red pepper jelly
• 1/2 c. tsp (2.5 mL) each dried red pepper flakes and salt
• cooked white rice or brown rice or quinoa
• 1/2 cup (125 mL) basil or cilantro shredded (optional)

1. Remove visible fat from chicken. Melt the butter in a large skillet over medium heat. Add chicken and cook until pale golden, 3 to 4 minutes per side.
2. Meanwhile, cut peaches in large areas or mangoes and cut into small strips red pepper. Set aside. Measure 1 c. tsp (5 mL) tarragon and when the chicken is browned, sprinkle both sides of chicken. Add marmalade to skillet and 1/3 cup (100 ml) of water. Stir until the dissolution of the marmalade.
3. Place peaches and peppers around the chicken. Sprinkle the remaining 2 Tbsp. tsp (10 mL) tarragon, pepper flakes and salt. Cover and simmer until chicken is tender to the touch, the fruit is hot and peppers are tender and crisp, an additional 5 to 12 minutes. Stir repetition fruit and turn the chicken during cooking.
4. Place chicken on a plate. Put the fruit and peppers on top. Adjust the heat to high temperature. Boil the sauce, stirring frequently, until the liquid is reduced to glaze, about 5 minutes. Place chicken on rice and pour the sauce, peppers and peaches on top. Sprinkle with fresh basil or cilantro.

Chicken drumsticks in honey Dijon mustard

Take five ingredients that most of us still have at home, and in five minutes, you can easily have a healthy meal baked. Serve with a spinach salad or frozen green peas over rice - and the meal is ready in about 30 minutes. More good news - the dish is low in fat and calories and if you are cooking for one person, it is easy to cut the recipe.

Ingredients

• 6-8 chicken drumsticks or thighs
• 3 c. tbsp (45 mL) Dijon mustard or regular mustard
• 3 c. tablespoon (45 ml) honey
• 2 c. tablespoons (30 ml) melted butter or vegetable oil
• 1 1/2 c. tsp (7.5 mL) curry powder
• 1 1/2 c. tsp (7.5 mL) paprika (optional) 

1. Preheat oven to 375 ° F (190 ° C). Remove skin from chicken if you want. Place chicken on a baking sheet greased or covered with aluminum foil.
2. Stir the remaining ingredients together. Brush each piece of chicken.
3. Bake at 375 ° F (190 ° C) for 15 minutes. Watering again and continue roasting until the chicken is tender to the touch, an additional 15 to 25 minutes.

Best Low Fat Chicken Jamaican

These are complex spice islands and levels of flavors that make Jamaican chicken one of the most popular dishes. I found one and that does not straightens the hair so it is spicy, without the bitterness fastest way to get a chicken full of authentic flavor that way sometimes from a mixture of spices. Simply put all the ingredients in a food processor and blend. It takes less than five minutes. Due to the marinade, chicken Jamaican may seem dark and unattractive - so make sure you have lots of cilantro or green onions to sprinkle on the cooked chicken.

Ingredients

• 8 chicken thighs or drumsticks skinless bone 

     or

• 4 boneless skinless bone
• 2 large onions, coarsely chopped
• 6 cloves garlic, coarsely chopped
• Pieces of fresh ginger 2 inches (10 ml), peeled
• 1 lime
• 1/4 cup (60 mL) each soy sauce, vegetable oil and sugar
• 2 c. tsp (10 ml) hot sauce
• 2 c. tsp (10 mL) each dried thyme leaves, the allspice and cinnamon
• 1 c. tsp (5 ml) each ground nutmeg, ground black pepper and coarse salt

1. Place chicken on a cutting board. To allow the marinade to penetrate, using a pin or a fork, pierce the chicken to the bone or cutting board. Repeat at intervals of at least one inch (2.5 cm).  Place chicken in one or two large freezer bags.
2. For the marinade, place the onions and garlic in a food processor. Chop the ginger and add it. Add lime juice and remaining ingredients. Mixer until the mixture is finely chopped and produce a thick paste.
3. Pour over the chicken in the marinade dividing equally if you use two bags share. Move the bags to evenly coat the chicken. Remove as much air as possible and seal the bags. Put the bags in bowls. Refrigerate overnight. Return the bags at least once to ensure the distribution of the marinade.
4. To roast, preheat oven to 350 ° F (180 ° C). Place a rack in a large baking sheet with aluminum foil. Remove chicken from marinade, drain the excess and put it on the rack. Fold the thin end of the chicken to distribute the thickness. Cook until chicken is tender to the touch and a instant-read thermometer inserted into the thickest part of the meat reads 155 ° F (70 ° C), 40 to 55 minutes.

Delicious with rice and peas and mango salsa

Wrap chicken satay sauce

Number of persons: 4

Difficulty: Easy
 
Preparation time: 15 min
 
Cooking time: 10 min
 




A wrap for a picnic.

 Ingredients

•     4 wheat cakes
•     Salad (iceberg lettuce or other)
•     2 chicken breasts
•     1 egg
•     Breadcrumbs
•     Sesame seeds
•     Poppy seeds
•     25 cl of coconut milk
•     1 tbsp curry
•     3 tbsp peanut butter
•     2 tbsp sugar
•     2 tbsp soy sauce
•     2 tsp paprika

Preparation

Step 1

Prepare the sauce by mixing in a saucepan with coconut milk, curry, peanut butter, sugar, soy sauce and paprika and set on fire, let it thicken a little.

Step 2

In a plate, break the egg and beat, go cutlets in the egg. In another plate pour the crumbs, some poppy seeds and sesame scallops and go there. In a pan heat olive oil and a little brown the cutlets. Cut into thick slices.

Step 3

Spread patties on the bottom spread a little sauce then put the salad, place a few slices of breaded chicken, close your wrap with chives and even pour a little sauce.

Low Fat Grocery List

The easiest way to get into the habit of preparing meals and healthy snacks at home is to ensure that your fridge and pantry - another way of talking about kitchen cabinets - are always filled with food Take and ingredients used to prepare meals that are both healthy and nutritious. Start with this simple basic list - then customize it to your lifestyle and your palate!

Perishables (foods keeping the fridge or freezer)

• The milk or soy milk
• Butter
• Eggs
• Fresh fruit (especially fruit to take home as apples, pears and bananas)
• Fresh vegetables (keep the basic vegetables such as onions, garlic and potatoes on hand to prepare quick meals.)
• Bread (if a whole loaf is too big for you, try the rolls or whole grain bagels.)
• Lean meats (Separate meat such as chicken breasts into individual portions and freeze them to use quickly when you need it.)
• Lean meats (try the thin, low-fat cuts such as lean chicken for protein sandwiches.)
• Condiments (ketchup, mustard, hot sauce, pickles, relish, and low-fat mayo)
• Dressings (keep a variety of low-fat salad dressings on hand for quick salads.)
• Frozen foods (pizza, vegetables and low-fat meals)

A matter of fat

In the coming weeks, we will be delighted to welcome nutritionist Theresa Albert, author of best-selling cookbook and Food Network personality, so that everyone can enjoy its unique cuisine and knowledge in nutrition.
I mentioned to some colleagues that I worked with Chicken Farmers of Canada to help Canadians prepare simple and healthy meals. It is a happy coincidence that my colleagues, intelligent women, employed and mothers, have allowed me to examine and share their tips. These interviews make up the next six blogs. The names have not been changed to protect the innocent; Indeed, they are displayed proudly for us to find patterns of each family and learn from each other The interviewee in this / editing: Alyson Schafer

Alyson Schafer is a psychotherapist and expert on parenting skills.

She hosts the TV show The Parenting Show and renowned author of "Honey, I Wrecked The Kids" and "Breaking The Good Mom Myth" Theresa. As parenting consultant and mother of two teenage girls, can you tell us about incorrect children, pre-teens and teenagers about the role of fat in a healthy diet perceptions Alyson: The teenagers dream of resembling the iconic models in magazines and music videos. This means a body without fat and translates for them simplistically: don't eat fat don't gaining weight. They do not understand the difference between bad fats and healthy fats play an important role in health. They know the damage caused by fried potatoes and mayonnaise, but my girls were surprised to learn that the lawyer that I put in their sandwich is a healthy source of fat Theresa: How to introduce the topic to children without that they become obsessed with Alyson: I talked to my girls about cultural changes relating to beauty.

In some countries that lack food, a fat wife is a sign of wealth and prosperity because only the rich can eat the point of becoming plump. Fats are essential to our survival. Our bodies are smart: for example, a lack of fat can stop menstruation because our body understands that procreation is not a priority when we survive with minimal nutrition. I fill my girls on the common practice of retouching photographs and they saw the advertising campaign on DOVE beauty. They begin to understand, I think, that fat is not all bad, but they have their role to play as vitamin D, calcium and whole grains. It is a chemical compound that must be ingested in the form and the proper proportions.

But we must talk a lot before the message is transmitted Theresa. Which are healthy, which are bad Alyson: Parents send their own attitudes and behaviors to their children. They are watching us more than they listen to us Theresa. You know yourself the different kinds of fat and which are necessary for the health, and you explain to your children Alyson: I am sometimes confused myself ! For example, I don't think so margarine but my kids love the fact that it runs well even on bread out of the refrigerator.

At their age, they feel invincible and practicality outweighs the health factor. "Only old people have cancer, is not it? When I have the age of mom, I eat in a healthy way, but I was a teenager! It is normal that I drink milkshakes and eat chips. This is my rite of passage. " I chat with them when they seem more receptive, and I cook healthy food.

This is the best influence I can have on them for the moment Theresa. Could you share with us lean protein sources you use or suggest Alyson: One of my daughters is a vegetarian and the other must monitor its glucose as it is brought to faint. So I always want to take the easy proteins in the refrigerator, usually cheddar cheese slices, turkey or organic chicken, turkey kielbasa or organic chicken.

There is always hummus and whole wheat crackers in the house. I cook steamed edamame pods for the saucer in the dip, and I am preparing a mixture of almonds and dried cranberries that is ready peanut butter and chocolate hazelnut spread for.

We sometimes eat tofu and beans FREQUENTLY. In my opinion, North Americans are not sufficiently informed about the benefits of beans. It is interesting to see how other countries raise the protein content of their dishes by adding beans. Conclusions Theresa The healthy fat is necessary for any lubrication, our eyelids our joints to our brains. In fact, some saturated fat from animal sources such as dairy products and chicken protects healthy fats in our body.

The healthy fat sources like avocados, olive oil extra virgin unmodified and nuts are essential in small quantities. The subject matter experts recommend that 20-30% of calories from fat, which you imagine, is skinless chicken.

Nutritional Facts for Chicken

Want to know why you should eat more chicken? Check out these nutritional facts

• A 100g serving of chicken breast contains 33% of the recommended daily dose of vitamin B6.
• A 100g serving of chicken breast contains 86% of your recommended daily dose of niacin.
• Although chicken skin adds to the fat content, it contains proteins, phosphorus, iron, calcium and vitamin A.
• Approximately two thirds of the fat in chicken is in the skin. Make a healthier choice, leaving the skin when cooking, but remove it before serving.
• Cook chicken on the barbecue, grilling or broiling allows fat to drip, making chicken an even healthier choice!
• Chicken contains many proteins, niacin, vitamin B6, selenium and phosphorus.
• White chicken meat contains low fat than dark meat.
• Chicken is easy to digest.
• Chicken is lower in saturated fats than salmon.
• Chicken breast without skin contains low fat than the following: a sirloin steak, braised beef, hamburger, beef tenderloin, pork chops and ham.
• Thighs and chicken legs contain more iron than breast meat.
• Chicken, whole grain breads, whole fruits and vegetables and nuts have a low glycemic index.
• Thighs and chicken legs contain more iron than breast meat. A 100g serving of chicken breast contains 7% of the recommended daily intake of iron, while a chicken leg contains 10%.

10 Ways To Reduce FAT In Chicken Recipes

The Canadian Monda Rosenberg retired in 2009 from his post as editor of the column on the power CHATELAINE, the largest circulation magazine in Canada. She was responsible for the entire food category award-winning magazine, including the drafting and development of more than 2,000 per year in revenue and supervision of photography dishes. Before joining CHATELAINE, Monda Rosenberg was editor of chronic food on the Toronto Star for five years.

Monda has received an impressive number of prizes editorial style and publication, including Nabisco Food Food Writer's Magazine Editor of the Year Award, the New York Art Directors Award for Food Styling and General Foods Nutrition Writing Award. She was president of the Ontario Home Economics Association and president of the Toronto Home Economics Association for two terms.

Frequently interviewed on national television and radio, Monda is the author of the new cookbook Chatelaine, two cookbooks Vitality, Series 7 cookbooks and Quickies Chatelaine Wonder Foods.

1. READY

Examine the chicken before cooking. Once the skin is removed, pockets and bands of white and creamy fat become visible. Cut with scissors; it is the best tool for this task. If you see a long strip of fat, enter one end and pull.

2. REMOVE THE SKIN

Chicken fat is concentrated in the skin. A grilled chicken breast with skin has 7 grams of fat. Removing the skin, removing 5 grams of fat, which is 23 calories.

3. FOAM SURFACE

When you prepare a soup or stew chicken, you can easily skim some of the fat. Just refrigerate everything. The fat will rise to the surface and solidify into a thin layer resembling a pale skin. Use a large shallow spoon or metal spatula to remove and discard the fat.

4. GO SLOWLY

Several recipes cooking begin by asking to add a tablespoon or two of fat in a pan before adding the chicken. Some recipe writers automatically give this instruction without wondering if 2 tablespoons are really needed, while a tablespoon would suffice. In fact you usually need just enough oil or melted butter to create a thin layer at the bottom of the pan to prevent the chicken from sticking or burning. If you cook over moderate heat and avoid patiently up the fire, you can get a nice golden color without needing a lot of fat.

If a soup recipe begins by asking to return onions or garlic in the oil, you can replace it with a little water and simmer until onions are tender and drain.

5. BAKE OR BRAISING

Chicken balls are also easy to prepare meatballs of beef - even easier due to the sticky nature of the ground chicken.

If you do not want to use an oiled pan to fry, simply immerse them in spaghetti sauce and simmer or bake in the oven on a baking sheet lightly coated or sprayed with oil.

6. FRYING CHICKEN HEALTH FALSE

Instead of frying the chicken in 2 or 3 inches of hot oil, you can bake and still get a very appetizing effect crispy breading. Preheat oven to 400 ° F (200 ° C). Dip the chicken in a mixture of milk beat butter with an egg white or brush the chicken pieces in a creamy sauce as salad sauce Caesar. Put bread crumbs and place on a support over a baking sheet. The important thing is to use a brush to lightly brush oil as evenly as possible over the breadcrumbs or spray generously with cooking oil. Bake 30 to 40 minutes.

7. SUBSTITUTE FOR YOUR EARNINGS IN PESTLES CHICKEN WINGS

You've seen these delicate little drumsticks sold in trays in supermarkets. These are perfect substitutes chicken wings. Not only can you swim in this hot sauce that you can not do without you, but can you do a great appetizers at an informal reception. The difference between the wings and drumsticks? The skin and proteins.

The wings have a higher skin, so fat and less meat than drumsticks percentage. Consider all the tapered portions on the wings, all covered with skin, compared to the pieces of meat juicy and brown pestles. It's a bit like mini chicken thighs. To remove even more fat, remove the skin before drumsticks coated with barbecue sauce and bake until perfection.

8. STIR NOT SKIP

Several spring chicken asking spring chicken strips in oil, sometimes several tablespoons. Choose instead to poach the chicken in a little water or chicken broth, then remove from heat. Make then jump all the good vegetables you want and add the sauce. Add the chicken to the very end and stir until hot. Economies of fat - 122 calories and 14 grams of fat per tablespoon unused soup.

9. CHICKEN SOUP

Who does not love a good bowl of creamy chicken? Did you know that you can make a memorable without opening a soup containing cream or a pound of butter or without committing suicide by overdose of calories?

Start by making your favorite chicken broth. Then, just before serving, stir in sour cream. Two tablespoons sour cream 5 percent contain just 35 calories and 1.5 grams of fat, while the same amount of whipping cream weighs you 100 calories and 10 grams of fat.

When you buy cream of chicken, canned, look for those that are labeled low fat or healthy recipe to reduce your soup 70 calories and 7 grams of fat per cup when you dilute according to instructions on the label. These soups are also a good starting point for a chicken pot pie crust or pasta sauce.

10. THE SPREADS ARE NOT ALL EQUAL

A chicken sandwich is a healthy meal, is not it? It depends a lot on what you put on your bread. A good layer of mayonnaise can easily add more than 200 calories by not extending a tablespoon on each slice of bread.

Opt for a low fat version and thus reduce the fat in half or use a creamy Caesar salad dressing low in calories which has so much more flavor and less than half the calories of regular mayonnaise. Thick yogurt and sour cream also adds a rich, creamy element to about half the calories of a Caesar salad dressing low fat.

Better still, mash avocado pieces or spread guacamole on bread. The lawyer is not only full of great nutrients, but contains no cholesterol or saturated fat. In addition, it is the only fruit that contains monounsaturated fatty good for health. Finally, counsel is leading the list of high fiber fruits.

Add slices or chunks of low fat chicken sandwich is much healthier than preparing chicken salad with mayonnaise spread on bread. It's amazing the amount of mayonnaise that goes into preparing a sandwich creamy. A tuna sandwich, for example, which seems to be a smart one sandwich counter the country's most popular choice contains more fat than their steak sandwich and cheese.

Rumaki chicken with maple syrup and tamari

A simple appetizer, though decadent, for lovers of bacon! These appetizers very popular during parts of 1970 will bring back people to these wonderful years. They contain fewer calories and low fat than traditional rumaki, made of chicken livers wrapped in bacon. Do not hesitate to make a substitution. Although this dish is a Japanese resonance, we believe that we just Hawaii.

Ingredients to this low fat chicken

12 slices bacon, low sodium
3/4 lb (0.4 kg) boneless, skinless chicken, cubed
1 c. tablespoon (15 ml) tamari sauce light
or
1 c. tablespoon (15 ml) soy sauce low sodium
2 c. tbsp (30 mL) maple syrup
2 c. tablespoons (30 ml) ketchup
1 c. tbsp (15 mL) chili garlic sauce
1 c. tsp (5 mL) sesame oil, smoked
1 c. tablespoon (15 ml) sesame seeds (faculative garnish)
2 green onions, medium, sliced, for garnish

1. Preheat oven to 350 ° F (180 ° C).
2. Preheat skillet over medium-high heat. Place the bacon flat in the pan and fry for 2 to partially and a half minutes on each side, which will remove fat, while retaining the flexibility of bacon. Make sure not to overcook it because then it could break when to coat the chicken pieces. Place bacon slices on paper towels to remove excess fat and warm them.
3. Cut the chicken breast into cubes about 1 inch (2.5 cm) thick to obtain 24 pieces. Each breast should give about 8 cubes. If the cubes are smaller at the ends, one can use two coating when bacon. Place chicken cubes on a baking sheet.
4. Pour tamari low-fat (or soy sauce), maple syrup, ketchup, chili garlic sauce and sesame oil on the chicken cubes. Shake the plate to coat the chicken cubes with marinade.
5. Cut two slices of bacon pre-cooked and cooled. Use a toothpick to manipulate each cube of chicken. Coat the half-slice of bacon around a cube of chicken and fix everything with the toothpick. Replace the cube of bacon wrapped chicken in the marinade on the plate. Coat 23 rumaki other similarly. Once completed, ensure that the side where the ends of the bacon slices are is below. Arrange appetizers on the plate uniformly. Using a spoon, drizzle with marinade.
6. Cook them in the oven for 30-40 minutes until chicken is cooked through and the bacon is golden brown.
7. When ready to serve, remove the plate and arrange on a serving platter. Pour the cooking juices remaining on appetizers. Decorate them with toasted sesame seeds and chopped shallots (optional). The serve hot or warm.

Fried chicken prepared in a healthy way

There is no doubt that fried chicken is one of the comfort foods that we can not help but love. But we know that fried chicken is usually seen as a guilty pleasure, because it's not the healthiest choice. But don't worry!

You can make some very simple changes to the traditional fried chicken recipe to turn this favorite dish in a healthier choice. You can significantly reduce the fat content of fried chicken by removing the skin before cooking it. If you are afraid of losing flavor or making crispy chicken, you only have to change your traditional potting mix and you will not even feel fat. Add herbs and spices to your flour mixture before sprinkling the chicken. Oregano, paprika and cayenne pepper are excellent to enhance the taste. Do not be afraid to be creative and add your favorite until you have found your spices mix well with you. Also try using the Japanese breadcrumbs in your coating instead of bread crumbs. Japanese breadcrumbs is lighter than traditional bread crumbs, so you are guaranteed a delicious crispy coating.

Another solution is to choose healthy baking rather than frying. Try our recipe for Sweet Potato fries and chicken nuggets in the oven as kids love to a new version of this favorite meal. To prepare chicken wings healthier, but equally delicious, try our recipe for Buffalo Chicken Wings boneless spicy with vegetable sticks and blue cheese dressing . To make this dish, we substitute chicken thighs boneless skinless chicken wings traditional higher fat content.

If you decide to fry your chicken, make sure to keep the oil at a uniform temperature of 365 ⁰ F (185 ° C). You want a crispy chicken outside and juicy on the inside, not greasy and soft. Maintain a uniform temperature of the oil is used for cooking chicken instead of soaking it with oil. Use vegetable oil and make sure not to fill your roasting pan too. When the chicken is placed in cold oil, the temperature tends to decrease; be sure to use a frying thermometer.

Marinate chicken in buttermilk overnight is another secret to getting a great fried chicken. Place chicken pieces in a plastic bag with buttermilk, salt and pepper. This will make your tender, tasty and, most importantly, moist chicken. When you are ready to cook the chicken, simply discard the plastic bag with the marinade for easy cleaning. Try your own version of fried chicken today!

Change collation

Is the urge to consume certain foods motivates your choice of snack? Try replacing your favorites with low-fat foods and low fat chicken recipes with the same taste food.

For example, instead of ice cream, opt for low fat frozen yogurt or sorbet.

Other suggestions

Try	Calories and grams of fat	Instead of	Calories and grams of fat
Corn chips baked	50 g 260/12	Chips	50 g 280/18
Biscuits (2) figs fat	30 g 90/0	Chocolate chip cookies	32 g 140/5
Low-fat granola bar	40 g 140/4	Chocolate	218/7
Dried fruits (plums, apricots, pears)	1oz. 68/0	Candies, milk chocolate	1 oz 150/8
Arrowroot starch, digestive biscuits, gingersnaps, graham crackers, 2 biscuits	44/2	Biscuits filled with cream, 2 biscuits	164/8
Angel Food Cake (1 small slice or 1/12 of the cake)	72/0	Pound cake, 1 slice or 30 g	116/6
Regular popcorn, 8 g or 1 cup	31/0	Popcorn cooked in the microwave, 1 small bag, flavored butter and low fat, 28 g	100/1, 5
Chocolate pudding prepared with skim milk, 113 g	140/4	Brownies (prepared at home), 24 g or square 2 "	112/7
Tea, 1 cup	2/0	Latte made ​​with skim milk, 1 cup	204/11

healthy low fat Snacks ideas at home

Avoid the temptation! Fill your refrigerator and pantry healthy snacks ideas like fresh fruits and vegetables, low-fat crackers with whole grains, nuts and seeds, unsweetened cereals, low fat dairy products and lean meats cold .

Always check the Nutrition Facts table to check the number of calories and amount of fat and protein that contains the snack you are about to consume. It is best to choose low in sodium and sugar but high in fiber.Here are some suggestions:

Preferably, choose a snack of 100-200 calories per snack	Calories	Grams of fat	G of protein
Small bran muffin	150	4.5	1.2
Low-fat plain yogurt (¾ cup or 175 ml) with fruit (½ cup or 125 mL)	155	3	11.92
Homemade trail mix ¼ cup (60 ml or wheat cereal, 2 tbsp. Or 30 ml dried cranberries and 2 Tbsp. Almonds or 30 ml)	200	9.5	4.25
Unsalted crackers (2) with peanut butter (1 Tbsp. Or 15 ml)	135	10	8
Celery sticks or carrots with hummus (¼ cup or 60 mL)	140	10	9.2
Slices of flat bread (2) high fiber content with part skim mozzarella cheese (28 g)	135	4.5	7.79
Skim milk (1 cup or 250 ml) with graham crackers (3)	180	2	8.35
Tortilla chips type (10) with salsa (2 tbsp. Or 30 ml)	100	4.5	2.2
A piece of jerky natural and low in fat (20 g)	82	5.1	6.6
Cottage cheese, 1 cup or 226 g	163	2	28
Low-fat yogurt with fruit, 8 oz or 227 g	238	3	11

Chicken breast stuffed with cranberries and goat cheese

Here is an awesome recipe that requires little effort.Plump breasts are stuffed with cranberries and goat cheese with cream and seasoned with savory sage.Fried in butter until golden, adding a butter-cream frosting and wine just before serving. Very chic!

Ingredients

• 4 boneless skinless chicken boneless
• 1/4 cup (60 ml) fresh or dried whole cranberries
• 1/4 cup (60 mL) goat cheese cream
• 2 c. tsp (10 mL) dried sage leaves
• 2 c. tablespoons (30 mL) butter
• pinch of salt
• 1/2 cup (125 ml) white wine

1. Chicken breast at a time, make a horizontal incision about 1 ½ inch (3.5 cm) long in the thicker side of the chest. Insert the index into the slot and stir to form a small pouch. If you use dried cranberries, cover with boiling water and let stand about 5 minutes to let grow. Drain well.
2. In a bowl, combine cranberries with cheese and 1 tsp. tsp (5 mL) dried sage leaves. Use fingers to ensure that the sage is mixed evenly. Take about a quarter of the mixture and stuff it in the pocket of one of the chicken breasts. Smooth and gently press the top of the chest to spread the mixture around the chest. Repeat with remaining breasts. If done in advance, cover and refrigerate up to one day.
3. To cook, melt a c. tbsp (15 mL) butter in a skillet over medium heat. Add the chicken.Sprinkle generously with salt on both sides. Cook until both sides are golden, 2 to 3 minutes per side.
4. Sprinkle chicken with a c. tsp (5 mL) dried sage leaves. Pour wine over chicken. Cover and reduce heat to low and cook until the chicken is tender to the touch, 4 to 6 minutes per side. Place chicken on plates.
5. Ignite at high temperatures. Add c. with remaining tablespoon (15 mL) butter in the pan. Stir constantly until the sauce covers the bottom of the pan. Pour over chicken.