ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Marinades for GF Grill...

Misc.

Jim, this is direct from GF's "Knock Out The Fat" Cookbook. I strongly STRONGLY recommend you get it. I got mine from the cookbook site here at TKL... It's amazon.com They have everything!

Zesty Fat-Free Marinade
(fish or chicken)

Juice of 1/2 lemon
1 garlic clove, finely chopped
2 T. white wine
1 T. lemon zest
2 tsp. tarragon vinegar
1 tsp. dried tarragon
1/4 tsp. freshly ground black pepper

5 cal., 0 gm protein, 1 gm carbo, 0 mg sodium, 0 mg choles., 0 gm fat
__________________________

Rosemary-Thyme Marinade
(chicken or fish)

1/2 C. extra-vergin olive oil
1/4 C. fresh lemon juice
1 garlic cloves, pressed
1 tsp. dried thyme
1 tsp. dried rosemary
1/2 tsp. lemon zest

82 cal, 0 gm pro, 1 gm carbo, 0 mg sodium, 0 mg. choles., 9 gm fat
__________________________

And... my favorite marinade of all time for all things!!!

1/2 bottle fat-free honey-dijon salad dressing

I use this for just about everything, marinade, salad dressing, heat and thicken for "gravy". It's about the most perfect "sauce" available.

And you will LOVE your GF Grill. When my boneless, skinless chicken breasts were done in 4-1/2 minutes I couldn't believe it. They were SO moist!

Have fun, Jim. If you need more help ask Betsy for my e-mail address.

Judy



MsgID: 0035257
Shared by: Judy / WI
In reply to: ISO: Chicken marinades
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Nutty Chicken
  • NUTTY CHICKEN Source: Quick Cuisine by Dee Hobsbawn-Smith Servings: 4 If you do not have nut oil in your fridge, just use a good olive oil, and leave out the final drizzle. Use raw nuts, stored in the freezer with all...
  • Yellow Rice
  • YELLOW RICE 3 to 4 cups chicken stock or water 1 cup uncooked rice 2 tablespoons butter or vegetable oil 1 teaspoon salt 2 teaspoons curry powder Bring stock to a boil; reduce heat and let simmer. Cook rice in butte...
  • The Ultimate Smoked Turkey Club Sandwich
  • THE ULTIMATE SMOKED TURKEY CLUB SANDWICH FOR ONE SANDWICH: 3 slices Texas-style (thick) toast 1 tablespoon chipotle barbecue sauce 1 tablespoon mayonnaise 1/4-inch thick slice smoked turkey (request...
  • Sweet Potato Cheesecake (repost)
  • Sweet Potato Cheesecake Board: Cooking Club at Recipelink.com From: Dianne, CA 11-8-2003 MSG ID: 0067635 MSG URL: Sweet Potato...
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Marinades for GF Grill...
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!