|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
THE PARTICULARS ON POULTRY |
|
Print this Recipe Poultry can be a boon or a bust to a low-fat diet, depending on how it is prepared. Take a look at the big differences among baked and fried. Food Fat Saturated Cholesterol (g) Fat (g) (mg) CHICKEN (3 OUNCES, COOKED) Light meat, skinless, baked 4 1.0 75 Light meat, with skin, baked 9 2.5 75 Dark meat, skinless baked 8 2.0 80 Dark meat, with skin, baked 13 5.5 80 Light meat, skinless, fried 5 1.5 75 Light meat, with skin, fried 10 3.0 75 Nuggets, battered, fried 16 3.5 60 ________________________________________________________ TURKEY (3 OUNCES, COOKED Light meat, skinless baked 2.5 <1 60 Light meat, with skin, baked 7 2.0 65 Dark meat, skinless, baked 7 2.0 75 Dark meat, with skin, baked 9.5 3.0 75 From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Provencal Lemon Chicken Baked Oregano Chicken Oven-Fried Chicken Nuggets Summer Garden Chicken Stir-Fry Risotto-Style Gorgonzola Chicken & Orzo Southwest Chicken & Chili Stew Border Chicken & Bean Soup Spicy Chicken Drumsticks Chicken & Corn Bread Stuffing Casserole Asian Chicken Salad With Peanut-Soy Dressing Country Turkey Stroganoff Turkey Tenderloins With Cranberry Stuffing Grilled Sesame-Ginger Turkey Slices Caesar Turkey Subs Cornmeal-Crusted Catfish Parmesan-Basil Perch Grilled Creole Snapper Broiled Caribbean Swordfish Salmon Teriyaki Curried Tuna Salad With Toasted Pecans Scallops With Red Pepper Sauce Lemon-Dill Shrimp Sweet Apricot BBQ Shrimp Kabobs THE PARTICULARS ON POULTRY LOW-FAT COOKING 101: MAKING FATLESS CHICKEN BROTH LOW-FAT COOKING 101: TRIM THE FAT FROM CHICKEN TIPS FOR DINING OUT HEALTHY CONVENIENCE |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
