ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

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

Misc.
ADVERTISEMENT

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
  • Neely's BBQ Memphis-Style BBQ Pork Ribs, Sauce and Rub
  • NEELY'S BBQ MEMPHIS-STYLE BBQ PORK RIBS, SAUCE AND RUB Four 3-pound slabs pork spare ribs (also called St. Louis-style ribs), untrimmed Kosher salt 2 cups Neely's Barbecue Seasoning (recipe below, more if desired) 4 c...
  • McCall's Cooking School Sweet and Sour Pork
  • MCCALL’S COOKING SCHOOL SWEET AND SOUR PORK 12 scallions (for garnish) FOR THE PORK: 2 1/2 pounds pork shoulder, cut into 1/2-inch cubes 3 Tablespoons sherry 1 1/2 teaspoons soy sauce 1/2...
  • Never Fail Homemade Flour Tortillas
  • NEVER FAIL FLOUR TORTILLAS "These tortillas have a "puffy" texture, similar to the wraps used in some restaurant sandwiches. Make sure to keep them covered after baking on the griddle to keep them soft." 3 1/2 cups f...
  • Campbell's Salisbury Steak
  • CAMPBELL'S SALISBURY STEAK 1 (10 3/4 oz) can condensed cream of mushroom soup, divided use 1 pound ground beef 1/3 cup dried bread crumbs 1/4 cup finely chopped onions 1 egg, beaten 1 1/2 cups sliced fresh mushrooms* ...
  • Made-In-A-Minute Turkey Divan (microwave)
  • MADE-IN-A-MINUTE TURKEY DIVAN 1 package (10 ounces) frozen broccoli spears, thawed 4 slices (1/4 inch each) turkey breast 1 can (10 1/2 ounces) condensed cream of mushroom soup 1 1/2 cups (6 ounces) shredded Wisconsin...
ADVERTISEMENT
  • Garlic Sauteed Spinach
  • GARLIC SAUTEED SPINACH 1 tsp. light olive oil 2 cloves garlic, minced 8 cups fresh spinach (about 1 lb.) Freshly ground black pepper to taste Heat oil in a skillet over medium heat. Add garlic; saute for 1 minute. ...
  • Letter K Recipes
  • January 28, 2008 Recipe Swap LETTER K RECIPES All Recipes Posted This Week - Mix-and-Match Menu...
  • Sweet and Sour Pork Meatballs
  • SWEET AND SOUR PORK MEATBALLS FOR THE MEATBALLS: 1 pound lean ground pork 1/4 cup finely chopped water chestnuts 1/4 cup chopped onion 1 egg, slightly beaten 4 tablespoons soy sauce, divided...
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!