Gastric Bypass surgery » Chicken

White Chicken Chili – Cooking after Gastric Bypass

admin — Wed, 12 Oct 2011 07:54:11 +0000

White Chicken Chili www.pouchfriendly.com ??????????????????? ??????????????????? ??????????????????? ??????????????????? Add your WLS friendly recipes: www.pouchfriendly.com

Buffalo Chicken Salad – Cooking after Gastric Bypass

admin — Sat, 06 Aug 2011 05:59:40 +0000

www.pouchfriendly.com Buffalo Chicken Salad 2 (8-ounce) boneless, skinless chicken breast halves 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste 2 teaspoons olive oil 2 hearts Romaine, cut into 1-inch strips (about 8 cups) 4 celery stalks, thinly sliced 2 carrots, coarsely grated 2 scallions, green and white part, sliced Light Blue Cheese dressing Preheat the broiler. Cut chicken into 1/2-inch pieces. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated (I like to let mine sit for a while, this intensifies the level of hot). Arrange the chicken on a baking sheet and broil until it is cooked through, about 4-6 mins. Arrange salad and toppings on plate, top with dressing.

Greek Chicken Salad – Cooking after Gastric Bypass

admin — Fri, 29 Jul 2011 06:00:05 +0000

Greek Chicken Salad 1 pound chicken breast (or shirmp/protein of choice; tofu, white beans, pork loin) 2-3 tbsp Greek Seasoning (more or less depending on your preference) 2 tbsp EVOO 2 cucumbers, peeled, seeded and sliced into about 1/2 inch half moons 8 oz grape tomatoes, halved 1/4 red onion, thinly sliced 1 small can kalamata olives, drained 1/2 c crumbled reduced fat fetta cheese 1/2-3/4 c Greek Vinaigrette Fresh spinach And/or whole wheat pasta, cooked according to package directions. Preheat oven to 400. Generously drizzle and brush EVOO over chicken breast on a baking sheet lined with aluminum foil, prepared with cooking spray. Liberally sprinkle Greek seasoning over breasts. Bake for 18-20 mins, until juices run clear. Allow to cool before dicing. Mix everything in a large bowl, except fetta. Carefully incorporate fetta into salad. Cover and refirgerate for several hours. The longer it sits, the better. Serve on a bed of spinach, or pasta. Feel free to alter measurements to suit your taste.

Mexican Chicken – Cooking after Gastric Bypass

admin — Tue, 02 Mar 2010 05:59:07 +0000

Mexican Chicken www.pouchfriendly.com 4 chicken breasts or thighs, skinless and boneless 1 medium onion chopped 1 can Rotel tomatoes 1 can Cream of Mushroom soup 2 cups uncooked whole wheat egg noodles 2 cups part-skim mozzarella cheese Crushed tortilla chips for topping Boil chicken with onion until no longer pink. Preheat oven to 375 degrees. Pull chicken out and allow to cool. Shred chicken and set aside. Add pasta to chicken and onion cooking liquid until a couple minutes shy of al dente. Drain pasta. Prepare an 8×8 baking dish with non-stick cooking spray. Layer pasta with onions, chicken, tomato and soup mixture. Top with mozzarella cheese. Sprinkle with crushed tortilla chips. Cover with foil and cook for 25-30 minutes until cheese is melted. Remove foil and broil for a couple minutes until browned on top.

Cheesy Chicken Cauliflower Soup – Cooking after Gastric Bypass

admin — Fri, 26 Feb 2010 06:04:45 +0000

Cheesy Chicken Cauliflower Soup www.pouchfriendly.com Add your WLS friendly recipes: www.pouchfriendly.com

Chicken Fajita Salad – Cooking after Gastric Bypass

admin — Sat, 02 Jan 2010 16:41:18 +0000

Chicken Fajita Salad www.pouchfriendly.com Add your WLS friendly recipes: www.pouchfriendly.com

Chicken Pad Thai – Cooking after Gastric Bypass

admin — Fri, 01 Jan 2010 19:09:46 +0000

Chicken Pad Thai www.pouchfriendly.com Add your WLS friendly recipes: www.pouchfriendly.com

Beware of chicken!! (Post-Gastric Bypass)

admin — Fri, 18 Dec 2009 10:59:31 +0000

Chicken is SUPER hard to digest. This is for pre-ops and new post-ops hoping to help you avoid being very ill

Chicken a la King – Cooking after Gastric Bypass

admin — Tue, 15 Dec 2009 04:15:45 +0000

www.pouchfriendly.com Chicken a la King 8oz boneless-skinless chicken breast (cooked, chopped) 1 can Cream of Chicken Soup 1/4 cup skim milk 1/2 teaspoon Worcestershire sauce 1 tablespoon Real Mayonnaise 1/4 teaspoon ground black pepper 2 cups frozen peas (thawed) 1 cup frozen sliced carrots (thawed) 4 slices whole-wheat bread (toasted) Combine the soup, milk, Worcestershire mayonnaise and pepper in a saucepan. Bring to a boil. Reduce heat and add peas, carrots and chicken. Simmer until the …

Garlicky Chicken Wings – Cooking after Gastric Bypass

admin — Wed, 09 Dec 2009 13:21:05 +0000

Garlicky Chicken Wings – Cooking after Gastric Bypass www.pouchfriendly.com ??????????????????? ??????????????????? ??????????????????? ??????????????????? Add your WLS friendly recipes: www.pouchfriendly.com