Just a quick post. I make an orange "glaze" for chicken, fish or pork that is really good, plus it is gluten and fat free.
Grill, broil or pan cook your fish or meat and put aside. In a large skillet or wok, plop in about a tablespoon of frozen orange juice concentrate per serving of meat and add a few splashes of low sodium soy sauce. Heat over med-high heat and mix until hot-- and you've got yourself a glaze.
Put the meat or fish in the skillet and turn to coat with the glaze. Great plain like this but we like it with fresh ginger. I first grate some peeled fresh ginger into the skillet (for this, I spray with oil)THEN I make the glaze as above.
Although this seems simple, it is VERY tasty and not very caloric if you don't go nuts with it. It contains some natural sugar so if you are diabetic or carb conscious you'll have to take that into account.
When I serve this to company they RAVE about it and everyone says the glaze tastes like something that would be hard to make.
DH LOVES this with salmon and we have it at least once a week. I keep a can of OJ concentrate in the freezer just for this. It is good when you mix some blanched broccoli or asparagas in with it and the meat or fish. It makes sort of an orange stir-fry thing-- very good.
I tried it with regular fresh OJ but it doesn't get as thick unless I cook the crap out of it and it is not as orangy.
I recently served chicken and brocolli made this way for company and garnished the top with some slivered almonds and served the whole thing with a side of brown and wild rice. Everyone went NUTS and hosed a huge seving plater of it.
I'll do a regular post tomorrow-- I am getting ready for the gym right now!