Re: chicken: good or bad?

Everybody is different and everybody has different reactions to food or chicken(any meat). If chicken makes you feel bad, then you should not eat it. From what you told us here, it doesn't sound like your body agree's with chicken. The body does not need chicken or meat to survive. You can get your protein from beans. Even salad greens have protein in it. Peanut's are high in protein. You can eat a peanut butter sandwich and that has alot of protein in it. Here is a website that tells about alternative protein foods. I posted below what the website says, but you can click on the link if you would like to read it from the website.

http://studenthealth.oregonstate.edu/topics/protein-without-meat.php

PROTEIN WITHOUT MEAT:

How much protein should you be consuming?
You may wonder how many grams of protein is needed to keep you healthy. The recommended dietary allowance (RDA) for the normal healthy adult is 0.8 grams (g) per kilogram (kg) of body weight. The minimum requirement for the maintenance of nitrogen balance in healthy adults is between 0.4 and 0.5 g/kg. Fever, sepsis, surgery, trauma and burns probably will increase the need for greater amounts of protein. To determine the number of grams of protein in your body you would multiply your body weight (pounds) times 0.45 to convert your body weight into kilograms. For example:

150 pounds × 0.45 = 67.5 kg body weight,
67.5 kg × 0.8 g/kg = 54 g of protein daily


Mixing Foods to Make High Quality Proteins
Dairy Products + Grains
Grains + Legumes
Legumes or Grains + Nuts and Seeds
High Quality Protein Combinations
Milk and Dairy Products and Grains Fettucini Alfredo Rice and Cheese
Casserole Quiche Tortellini
Cheese Enchilada Macaroni and Cheese Manicotti Lasagna Cereal and Milk Rice Pudding
Legumes and Seeds
Trail Mix
Granola
Taco Time Vegetarian Burrito
Sesame Seeds in Casseroles
Grains/Legumes (dry beans, peas, lentils)
Corn Tortillas and Beans
Bean Burrito
Black Beans and Rice
Bean Tostadas
Bean Enchilada
Navy Bean Soup and Crackers
Peanut Butter Sandwich
Black-eyed Peas with Biscuits
Baked Beans and Bread
Split Pea Soup and Rolls
Tofu and Rice Mixtures
Sources of Protein
Food Name Serving Size Protein Grams
Dairy Cheese- American 1 oz 7.4
Cheese-Cheddar Cut Pieces 1 oz 7.1
Cheese-Colby 1 oz 6.8
Cheese-Cottage Cheese Low Fat 1 cup 13.8
Cheese-Cream 1 oz 2.2
Cheese-Mozzarella-Skim Milk 1 oz 7.0
Cheese-Provolone 1 oz 7.3
Cheese-Ricotta-Skim Milk 1 cup 14.0
Milk-1% 1 cup 8.0
Milk-2%milk solids added 1 cup 8.5
Milk-Whole 1 cup 8.0
Ice Cream-Vanilla soft serve 1 cup 7.0
Sherbet-Orange 2% fat 1 cup 2.2
Yogurt-Fruit Flavor-Low fat 1 cup 9.9
Yogurt-Plain-Low fat 1 cup 11.9
Yogurt-Plain-Nonfat 1 cup 13.0
Nuts-Almond-Shelled-Sliver 1 cup 22.9
Nuts-Cashews-Dry Roasted 1 cup 21.0
Nuts-Coconut-Dry Flake 1 cup 2.2
Nuts-Macadamia-Dry 1 cup 11.1
Nuts-Peanuts-Oil Roasted 1 cup 38.8
Nuts-Walnut-Black-Dry-Chop 1 cup 30.4
Peanut Butter-Smooth Type 2 Tbs. 9.1
Seeds-Sunflower-Dry 1 cup 32.8
Beans-Great North-Dry-Cooked 1 cup 14.0
Beans-Red Kidney-Canned 1 cup 15.0
Lentils-Whole-Cooked 1 cup 16.0
Peas-Split-Dry-Cooked 1 cup 16.0
Soybean-Dry-Cooked 1 cup 19.8
Tofu-raw firm 1/2 cup 10.0
Bread Bagel 1 6.0
Biscuits-Home Recipe 1 pc 2.0
Bread-Cracked Wheat 1 slice 2.3
Bread-White-Firm 1 slice 1.0
Muffin-English-Plain 1 pc 4.4
Roll-Whole Wheat-Homemade 1 pc 3.5
Cracker-Saltines 6 pc 1.5
Pancakes-Plain-Home Recipe 1 pc 2.0
Rice-Brown-Long-Cooked 1 cup 4.9
Tortilla-Corn 1 sm 2.1
Tortilla-Flour 1 sm 2.5

Recipes
Company Beans and Rice
Ingredients:

1 medium onion, chopped coarsely
1-2 cloves of garlic, crushed
2 Tbs. canola oil
2 medium tomatoes, finely chopped
1 medium zucchini coarsely chopped
1/2 tsp. oregano
1 pound cooked beans (kidney or garbanzo), drained
3-4 cups cooked rice (white or brown)
1 cup shredded low fat cheese (cheddar or Monterey jack), optional
Directions:
Sauté onion and garlic together in oil until tender. Add tomatoes, zucchini, and oregano. Cover and let simmer until vegetables soften. Add beans and simmer together until vegetables are just done and mixture is thoroughly heated. Pour over cooked rice and cover with shredded cheese. Serves 4 as main dish.

Red Beans and Rice
Ingredients:

1 tbs. margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1 clove garlic, minced
1 1/2 cup cooked kidney beans
2 cups cooked rice (white or brown)
1 Tbs. parsley, chopped
Directions:
Melt margarine in a skillet. Sauté onion, celery, and garlic until tender. Add remaining ingredients, stir to combine, and simmer for about 5 minutes to blend the flavors. Yields 3 servings as main dish; 6 servings as a side dish.

Chili Con Elote
Ingredients:

3 Tbs. canola coil
1 onion chopped
1 garlic (whole)
1 green pepper
2 cups vegetable stock
1 cup chopped tomatoes or 2 Tbs. tomato paste
1 tsp. oregano
1 cup corn
2 tsp. salt (optional)
4 cups cooked kidney or pinto beans
1/2 tsp. chili powder
1/4 tsp. cumin
Directions:
In kettle sauté garlic and onion in oil until tender. Remove garlic. Add green pepper and sauté another 2-3 minutes. Add stock, tomatoes and corn. Mash 2 cups beans and add all beans to pot. Add seasonings; cover and simmer 30 minutes. If watery remove top (cover) and cook ten minutes more. Serves 6.

Broccoli Rice Casserole
Ingredients:

2 onions, chopped
2 stalks celery, chopped
1 Tbs. margarine
3 cups chopped fresh broccoli or 2 packages (10 oz each ) chopped frozen broccoli
2 cans (10 3/4 oz) cream of Celery soup
5 cups cooked brown rice
4 drops of Tabasco sauce
1 can sliced water chestnuts, drained
Directions:
Preheat oven 350 F. In skillet or microwave cook onions and Celery in margarine until tender. Cook broccoli until barely tender and drain well. Mix broccoli with soup. Add to Celery and onions. Stir in rice, Tabasco sauce and water chestnuts and mix well. Pour into a lightly oiled casserole dish. Bake at 350 F for about 20-30 minutes, until bubbly and heated through. Makes 6 servings as main dish.

Vegetarian Burrito
Ingredients:

1 medium onion, thinly sliced
1 pound zucchini, thinly sliced
1 Tbs. margarine
1 cup drained pinto beans
1/2 cup drained canned corn
4 oz drained diced green chiles
1 cup salsa
12 whole wheat flour tortillas
Directions:
In medium skillet, cook onion and zucchini in margarine. Mix in remaining ingredients except tortillas. Bring to boil. Fill tortillas. Garnish with your choice of non fat sour cream or cheese, fold and grill burritos until moist and steamy or crisp and golden brown. Top with salsa. Makes 12.




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