I also emailed these to heather before.....at elast soem of them....
if you can handle spices- even if you can't handle the light dressings, or can handle some vinegar.. you can make all kinds of marinades, (if you want suggestions on combinations ask).... and rubs.. just mix dry herbs together and rub on damp chicken or fish (water will do the trick) then grill it... much better grilled outside or on the george then boiled and still loses all the fat....
if you can't handle bullion (I can't find any without msg) do the make your own chicken stock idea.. you can do it cheap too.. buy cheep turkey dark meat (or whole bird) boil it in its entirety- skin and all with some onion/garlic in a big pot of water... (can be done in a crock pot for overnight or all day at work too) will flavor the broth gently... then remove all solids and refrigerate. When cooled it will form a white solid layer of fat. This can be removed. the rest can be used for gravy, flavoring, broth in recipes, etc.. I often freeze it in ice cube trays and then store the cubes in baggies... so I have small amounts for recipes...
oven fried chicken is yummy.. if you have a cast iron skillet you can flash fry the outside with a light coat of pam on the stove and then stick the entire pan in the oven and bake it instead... or just flash fry in one pan and spread out on a cookie sheet to finish baking... either with teh recipe above, or if you can handle corn flakes, or matza meal, there are lots of options for the outer coat, and always dredge in spiced flour first, hten egg and then your coating...
you can try adding cooked veggies (weoll cooked) or canned slowly to your diet too- I am ok with canned tomatoes, which opens up the entire range of spaghetti sauces and things with tomato sauces, and BBQ sauces on them... I mostly make those, but many storebought ones looked safe...
DH and I both love to cook, as we experiment more in the kitchen I'll share the results.. though some have been flops in the taste dept so far.. he was too conservative..
also- if you can't handle regular garlic, many people seem to do better with roasted garlic from some conversations here, and its easy to do and adds a ton of taste to anything.. I use it like butter in a potato too
Amie
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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great ideas and a few more
