White Meat

[TiM]

Four Cheese Macaroni w/ Chicken
Submitted by gltrdone83

- 2 6oz Skinless Chicken breasts
- 9oz. of dry macaroni noodles
- 3oz. reduced fat sharp cheddar cheese
- 3oz. reduced fat Monterey jack cheese
- 1 1/2oz. American cheese
- 1 1/2oz. reduced fat mozzarella cheese
- 1 cup of fat-free milk
- 1 tsp. white pepper

Start:

Cook chicken breasts on an indoor or outdoor grill, cut into small pieces and set aside. In a medium saucepan, bring 6 cups of water to a boil. Grate all cheese and set aside. Add macaroni to boiling water and reduce heat to medium. Cook about 10 minutes or per package directions. Pour water and macaroni into a strainer, then return macaroni to pan. Add milk, grated cheese, chopped chicken breast and pepper. Cook over low heat, stirring constantly, for about 4 minutes or until cheeses melt.

Nutrition facts
Calories: 391
Protein: 38g
Carbs: 35g
Fat: 10g
Fiber: 1g

[TiM]

Perfect Chicken Parm
Submitted by Joeflex73

Cookie Sheet
Non-stick spray

1lb of boneless skinless chicken breast, with fat trimmed
1 tbsp of Garlic
1/2 tbsp of Black Pepper
2 c. of Tomato Sauce
1 slice of reduced fat mozarella or provolone per piece of chicken
Parmesan Cheese (if desired)

Heat your oven to 375 degrees. Combine the Garlic and Black Pepper together. Rub the garlic and pepper mixture over chicken. Once the oven is heated, put the chicken in the oven on the cookie sheet for 20 minutes or until thoroughly cooked through. Remove chicken from the oven once fully cooked. Spoon tomato sauce over the top of the chicken. Sprinkle parmesan cheese over the sauce, then top that with the mozarellla or provolone. Put back in the oven til the cheese has melted. With a side serving of whole wheat pasta or brocolli, you have yourself an easy bodybuilding/powerlifting friendly meal that doesnt hold back on taste.

[TiM]

<div align="center">Submitted by: smallfry </div>


Ingredients:

½ to ¾ of those frozen concentrate passion fruit juices that come in cardboard tubes (you can also use tropical blends that contain passion fruit since passion fruit has a strong taste and will dominate in fruit mixes)
Some Marjoram
A squeeze of lemon (the lemons I use are grown in the yard and a really tiny so use about the same amount of lemon u would squeeze into a Corona)
A dash of onion powder
A pinch of ginger (a little goes a long way)
Pepper to taste
1 3lb bag of chicken breast thawed
White onions (I’ve used those tiny ones and I’ve also used about 2x2” squares of a regular big white onion)
White Vinegar very little maybe like 2 tbsp or less
And some Sticks!

Hardware:

Bowl
Plate
Wisk
Stove top
Sauce Brush
Pan- Non stick please
Grill - any grill is fine use some sort of anti-stick routine like the one for the steaks, I myself have used three cement blocks in a triangle with some coal in the middle and a leftover bbq grill on top and they turn out delicious
Tongs
(no forks u should never pierce meat repeatedly while cooking)

Process:

Ok this is the way I go about it,
I stick all the ingredients (except the onions) in the bowl and whisk away
-Take the Chicken out and cut up in about 3x3” pieces and put em back
-Pour the ingredients in the bag of chicken
-Massage the bag making sure all the chicken gets covered
-Stick in the fridge from 4hrs to over night
--Afterward......
-Heat the pan very high maybe 400 or 450
-Take the pieces out of the bag with the tongs
-Save The Sauce!
-Seal each piece quickly on each side and place on plate (sealing is just letting the outside cook real quick, on chicken it’ll look white but if u fold it a bit you’ll see the pink underneath)
-Now take ur sticks and start building ur kabobs I start with the onion first and then meat and I use them in threes each

***usually before grilling I take the sauce and put it in the pan that I sealed the chicken in and cook it on high while i whisk frequently to make it thicker
Put on the grill turning (doesn't have to be too hot maybe like the same temp u would use for burgers) and brushing with the sauce
And Wah lah! Nummy nummy chicken on a stick

[TiM]

Tuna Patties
Submitted by: Pushinw8

Ingredients:

2 Eggs
1/2 Cup of oats
2 cans of tuna (in water)

Directions:

Mix the eggs in a large bowl, then add the tuna (drained), and 1/2 cup of oats and mix until you get a thick consistency. Grab half of the mixture and mold and pat it like a hamburger patty, grab the second half and do the same thing. Cook on medium until both sides are brown. Bam! You got yourself some tuna patties! I reccomend some taco sauce on top of these bad boys.

Pushin's Tips:
Need more fat? Add more eggs
Need more carbs? Add more oatmeal
Need more protein? Add more tuna
Need less fat? Use egg whites instead

[TiM]

Teriyaki Stir Fry
Submitted by: Smallfry

Da Sauce!!
(If you don't find any without processed sugar u can whip up this Teriyaki Sauce.)

Soy Sauce
Rice Vinegar (white is fine, i use the rice cause i love sticking with the oriental motif)
Honey
1or2 Garlic teeth minced
Ginger minced (careful ginger is potent)
Onion powder (optional)
Alright, well if u don't enjoy mincing, use the powdered versions, the vinegar is for tenderizing so don't go overbored I usually just mix it all by taste and smell no real measurements, I like adding some pineapple as well... tastes awesome (no juice though just the pineapple canned is fine)

Meat

U can use chicken breast, turkey, or beef. I use turkey cause its not as tough as beef but it simulates it pretty well. Slice in thin long strips. I buy pre cut packages of 0.97lbs thats about 3 or 4 servings for me and 2 or 3 for u big guys out there.

Veggies

Broccoli
Carrot
Bell peppers (red and yellow)
Water chesnuts (I dont't like em so i dont use em)
Those itty bitty corn cob thingys
Shitaki mushrooms (if u wanna treat urself or impress the ladeeeees)
Snowpeas
Onions

Now, u can pick and choose from the list I usually only do like 4 varieties at a time.
Slice em up thin and long...got it? its important!

Other Stuff
This is a list of options

Soybean Oil
Peanut Oil
Grapeseed Oil

They also actually sell little bottles of Stir Fry oil; ingredients are almost always Soybean oil, Peanut oil, ginger oil and garlic oil. taste real good and u only need a little bit

Tools
no particluar order

Fork
Spatula or stiring and flipping utensil
Bowl

Xtra plates
Ziploc bowl or bag
Wok or pan (the wok is for the sizzling oil that jumps atcha, so if all yoos got is a pan, like me, be prepared for a few stings)

Process
Pre-stuff

-Make the sauce in a bowl add a wee bit of oil of choice mix real good (if useing the Ziploc bowl for the fridge skip the house bowl so u wont have to wash it)
-Mix in meat of choice cover completely let sit in fridge anywhere from an hour to 2 days
-I like to pre cut EVERYTHING and leave it in the fridge so i can cook it up real quick the next day

Cook stuff

-Heat pan up pretty high
-throw the meat in (i recommed if cooking alot, do it 2 batches) let get fairly cooked but not complety finished, set aside
-add a bit of oil to pan and do the same with the veggies until slightly tender (also split in 2 batches if neccesary)
-Now, mix the meat and veggies together on 1 of your xtra plates and seperate to a comfertable cooking amount
-throw in oil, keep it nice and hot
-throw in the stirfry and move around nice and quick letting the veggies get tender and the meat get nice and seared (careful now if u use a gas stove, I've had the whole thing light up on fire for a few seconds and but if your remain calm it'll go out by itself)
-Serve from pan immediately, preferably over brown rice.

[TiM]

Sinner's Red Snapper*
Submitted by: theSinner

Spray the bottom of a baking dish with some Pam, so the fish doesn't stick.

Throw on 2 fillets.

Top with
-a few drops of worcestershire sauce
-ground pepper
-minced garlic
-Parmesan Cheese

Bake at 350 F, for 15-20 minutes

Serves 1-2 hungry AXholes.

4oz cooked is about 2g of fat and 22g of protein.


*Snapper is a fish, folks. It's a fish.
**Thanks OT for catchin the typo!