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Fat Resistant?! | Pomegranate Chicken + Scalloped Potatoes and Green Beans

rlveronica — Thu, 18 Oct 2007 15:06:43 -0700

Got this recipe off of fitnessmagazine.com under The Fat Resistance Diet.

2 8-ounce skinless, boneless chicken breasts
1/4 cup unsweetened pomegranate juice
Juice of 1 lemon or lime
1 teaspoon extra virgin olive oil
2 garlic cloves, minced
1/2 cup chopped fresh parsley
1/4 teaspoon salt
Freshly ground black pepper
Olive oil spray
3 cups chopped romaine lettuce

Cut the chicken into thin slices. To make the marinade, mix the pomegranate juice, lemon juice, extra virgin olive oil, garlic, and parsley in a large bowl; season with salt and pepper. Add the chicken and coat well with the marinade. Cover the bowl and place in the refrigerator for 10 minutes to marinate.

Heat a nonstick frying pan and coat it with olive oil spray. Put the chicken in the pan and cook over medium heat for 7 to 8 minutes, turning occasionally, until cooked through. Discard the remaining marinade. Serve the chicken over a bed of romaine lettuce.

*Nutrition facts per serving: 290 calories, 54g protein, 9g carbohydrate, 4g fat (1g saturated), 2g fiber

Well, it turned out great... but I did use substitutes! I didn't have a lemon or lime but I had lemon juice. I didn't have fresh parsley, but I had dried parsley flakes. Oh and I didn't use romaine lettuce either. Also, I think it would have tasted EVEN better if I had marinated it for longer than 10 minutes. My suggestion? I say 30-45 minutes!

For my sides: Ms. Betty Crocker helped me out a bit! Hehe, I baked 2 boxes of Betty's Scalloped Potatoes. Soo yum! Then, I cooked green beens, using my stove top-I used one can of chicken broth, 1 teaspoon of salt and 1 teaspoon of ground pepper. Voila! A very delish meal. Done in about 30 minutes!

Pomegranate Martini

Sica — Tue, 10 Oct 2006 12:13:23 -0700

It's great for the Holidays!

2 oz. Citrus Vodka
1/2 oz. Fresh Lemon Juice
1 oz. Pomegranate Juice
1 oz. Simple Syrup

Shake all ingredients well with ice and strain into a chilled martini glass. Place pomegranate fruit in glass as garnish.

Cherry Pomegranate Cupcakes

holleighz — Tue, 29 Jan 2008 20:56:03 -0800

I debated whether or not to post these cupcakes. They’re not bad. They might even be good. They just taste a bit... basic. Working with such fabulous flavors, I could have come up with better. In the end I decided to share, for the integrity of my own 52 weeks of baking (and because, well, they look kind of cute).

Pomegranate Cherry Cupcakes

36-40 cupcake papers
2 3/4 cups all purpose flour
1 cup cake flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
2 cups sugar
3 large eggs
1 1/2 cups canola or vegetable oil
1 1/4 teaspoon vanilla extract
1/4 cup pomegranate cherry juice
pomegranate cherry puree (recipe follows)
1 1/4 cups buttermilk
pomegranate cherry syrup (recipe follows)
cherries for garnish (optional)

Preheat oven to 350°. Arrange paper liners in muffin tins. Sift together flours, baking soda and salt, and set aside. Prepare pomegranate cherry puree.

In electric mixer, beat together eggs and sugar at a medium-high speed until mixture thickens and color pales, about three minutes. Lower speed and add oil, puree, vanilla extract and juice, stirring until just combined. Mix in buttermilk. Slowly, begin to add flours, scraping down the sides of the bowl occasionally. Beat on low just until smooth.

Fill cupcake tins ¾ full. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and brush tops with pomegranate cherry syrup. Cool completely and brush with second layer of syrup before frosting.

Pomegranate Cherry Puree

20 cherries, pitted and quartered *
1 Tbsp butter
1 Tbsp corn syrup
2 Tbsp Pomegranate Cherry juice
1 Tbsp sugar

In small saucepan, melt butter. Add cherries and cook over low heat 2 minutes. Add sugar, corn syrup, and juice. Simmer, stirring occasionally, until liquid reduces by half. Transfer mixture to food processor and process until smooth.

* If you like chunkier cherries in your cupcakes add 10 additional cherries and proceed as above. Before transferring to food processor, separate about half the cherries from the syrup and set aside. Mix these into batter just before baking.

Pomegranate Cherry Syrup

1/4 cup pomegranate cherry juice
1/4 cup sugar

Combine ingredients in small saucepan. Simmer until sugar dissolves completely.

Pomegranate Cherry Frosting

1/2 cup (one stick) softened butter
3 Tbsp heavy whipping cream
1 lb (3 3/4 cups) powdered sugar
2 Tbsp pomegranate cherry juice

In a small bowl, combine butter and whipping cream. Beat until smooth. Mix in about 1 cup sugar. Add juice. Beat in remaining sugar 1/2 cup at a time, scraping down sides of bowl occasionally.

Antioxidant packed Pomegranate Paradise Smoothie!

keriglassman — Fri, 09 Oct 2009 07:57:46 -0700

Pomegranate Paradise Smoothie
1 Medium, ripe peach, sliced
2 Tbsp chopped Hass avocado
1/3 cup unsweetened frozen strawberries
3/4 cup plain nonfat yogurt
2 Tbsp 100% pomegranate juice
1 tsp grapeseed oil
1 tsp pure vanilla extract

Place all ingredients in blender. Puree about 15 seconds or until smooth. Pour into tall glass and serve.

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Steel Cut Oatmeal With Pomegranate

Angelica — Tue, 27 Oct 2009 09:59:07 -0700

I'm a huge fan of Trader Joes' Steel Cut Oatmeal because it tastes more natural than most instant varieties, but I'm always looking for a way to dress it up. I usually pick raisins or raspberries, but this week I picked up a package of pomegranate seeds (Trader Joes sells them). They are tasty, colorful, seasonal and full of antioxidants. Hearty, Fall breakfast heaven!

POMEGRANATE MARGARITAS

jennjennnbubba — Wed, 19 Dec 2007 20:35:47 -0800

4 cups pomegranate juice
1 cup lime juice
4 tbsp. orange-flavor liqueur
1 cup BANDOLERO TEQUILA GOLD 80 proof tequila

TIP:You can freeze the pomegranate juice cubes a day or two ahead. For juice, whirl pomegranate seeds in a blender or food processor, then pour through a fine strainer into a container. Serve margaritas in salt-rimmed glasses.

Prep time: About 10 minutes, plus about 2 hours to freeze
Makes: About 7 cups; 8 servings

Pour pomegranate juice into ice cube trays. Freeze until solid, about 2 hours. Pop cubes from tray.
In a blender, combine lime juice, liqueur, and tequila. Turn blender to highest speed and gradually drop in juice cubes, whirling until slushy.
Pour margaritas into glasses.

Fesenjan (Persian Pomegranate Walnut Chicken)

ishtar — Thu, 26 Oct 2006 08:46:54 -0700

Fesenjan (Persian Pomegranate Stew with Chicken and Walnuts)

This thick stew makes a really delicious meal when served over rice and with pitas, feta and mint leaves on the side.

Cooking Note: To achieve the slow fusing of flavors that characterizes khoresh, it is best to cook it in a heavy pot. I recommend a classic Dutch oven, but a solid hefty stew pot will do.

Serves 4

4 boneless chicken breasts
1 large onion -- finely chopped
1 tablespoon olive oil
2 cups chicken broth
3/4 cup ground walnuts
2 tablespoons lemon juice
3 1/2 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/3-1/2 cup fresh pomegranate juice

Wash and pat dry chicken for sautéeing. Brown the chicken breasts until just about cooked. They will finish cooking during the last 10 minutes. After cooked, remove and set aside.

Sautée the onion in the oil until transparent. Add lemon juice, pepper, salt and chicken stock. Simmer over medium heat for 15 minutes. Add pomegranate juice or molasses and ground walnuts. Cover and simmer on low heat for an additional 35-45 minutes. Place chicken back into pan with sauce. Cover and simmer for 10 minutes longer. Serve over warm basmati rice.

2/3- 2/4 Food & Exercise Journal

Maeganmaxfitness — Thu, 04 Feb 2010 12:30:51 -0800

Wednesday was much better than Tuesday!

Wednesday:
Breakfast: Cinnamon Toast Crunch 250 calories
Yoplait Fiber Plus Pomegranate Blackberry Yogurt 110 calories

Lunch: Tomato Bisque soup 400 calories
2 slices of whole wheat bread 200 calories

Snack: Deer Jerkey 100 calories

Dinner: Gyro Sandwich 600 calories
Wheat thins and hummus 200 calories
White wine and cheese 400 calories

Snack: Peanut butter cookies

I ran 7 miles right before dinner so I was starving, so at least this makes my dinner not look so bad.

Exercise: 800 calories on treadmill and weights 150 calories
7 miles on treadmill
Bi's, Tri's, Shoulders, and a ton of lunges

Thursday:
Breakfast: Cinnamon Toast Crunch (no milk) 250 calories
1 Biscuit 125 calories
Soy milk (1/2 cup) 30 calories

Lunch: Turkey and Cheese Sandwich 450 calories
Tomato Bisque soup 200 calories
1 oz. cheddar cheese 100 calories

Dinner: Ugh dinner is going to be so hard b/c it is my last birthday dinner with friends and there is going to be some really good food. Help me!!

Exercise: Today I am going to get 3-4 miles in and some light weights. Try to get at least 500 calories burned

Challenge #3 - Food Journal

Yogaforlife — Thu, 28 Jan 2010 05:17:03 -0800

6:00 am - Breakfast - two eggo waffles with a sliced banana, hanful of walnuts and a drizzle of syrup. Glass of cranberry juice, glass of milk.
8:00 am - cup of orange bliss black tea (no sugar/milk)
9:15 am - 2nd cup of orange bliss black tea
10:00 am - one navel orange, 5 Laughing Cow Lite Cheese Cubes (5 = 1 serv. of 35 cals), a cup of Tazo Chai made with Silk Vanilla Soy Milk
12:15 pm - Lunch (leftovers) - grilled chicken, spinach, plain jasmine rice, 1 water bottle with Crystal Light White Peach Tea
2:45 pm - Gala apple, 3 hershey kisses
3:00 pm - 2nd water bottle with Crystal Light - this time I had Strawberry
6:30 pm - Dinner: Jasmine Rice with flax seeds, cooked carrots and broccoli, leftover grilled chicken. Poured a little Carrot Ginger Soup over the rice to add flavor. Glass of Crystal Light Cherry Pomegranate
9:00 pm - take glass of Crystal Light Cherry Pomegranate to bed.

What I Ate on Thursday.....

michlny — Fri, 29 Jan 2010 08:50:43 -0800

Fruit Breakfast: Fresh papaya (whole), pomegranate, kiwi, banana.
Lunch: Salad - (pick the topings salad bar) with the works -- broccoli, cauliflower, mushrooms, asparagus, chickpeas, red beans, black beans, sprouts, onions, snap peas, sundried tomatoes, roasted red pepper and some Asian Sesame Ginger dressing with a dash of Bragg's liquid AMinos
Snacks: an apple and a pear
Dinner: (restaurant): Non-dairy butternut squash soup, Veggie Deluxe PLate -- acorn squash, fennel, steamed bok choy, asparagus, tamari brown rice.
Drinks: lots of water, Fuse drink, green tea, Kombucha Ginger Drink