Buffalo Cup - Bariatric Friendly
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 154.5
- Total Fat: 3.4 g
- Cholesterol: 70.1 mg
- Sodium: 426.0 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 0.8 g
- Protein: 22.5 g
View full nutritional breakdown of Buffalo Cup - Bariatric Friendly calories by ingredient
Introduction
Try this Buffalo Style Chicken cup. It's low on fat and big on taste. I created this when I started the soft food phase of my post-op bariatric diet. Try this Buffalo Style Chicken cup. It's low on fat and big on taste. I created this when I started the soft food phase of my post-op bariatric diet.Number of Servings: 2
Ingredients
-
1/4 Cup Chopped Carrot
1/4 Cup Chopped Onion
1 Clove Garlic, Crushed
1/4 Cup Skim Milk
1 Teaspoon Cornstarch
1 Can White Meat Chicken (drained)
1/2 Tablespoon Fresh Parsley
1 Tablespoon Hot Sauce (Frank's is Great!)
1 Slice Blue Cheese or Blue Cheese Crumbles (about 25 grams).
Tips
This is an entire meal for someone who had bariatric surgery. And all of the items in it should fit in with the soft food portion of your diet, however, check with your nutritionist if you are concerned (I ate this during week two!).
If you don't mind additional fat, you can make a roux and with one teaspoon of Wondra Flour and 1 teaspoon of butter instead of using the cornstarch.
Directions
Spray a frying pan with PAM or the equivalent.
Add chopped carrot, onion, and the crushed garlic clove and saute until soft on medium heat. Add a bit of water to moisten the onions and carrots if necessary to prevent burning.
Mix the milk and the cornstarch and add to the mixture in the pan. Slowly heat the milk, cornstarch, and vegetables until the milk thickens. Stir in the hot sauce.
Remove from heat and mix the milk and vegetables with the chicken breast and fresh parsley. Season with salt and pepper to taste. Portion chicken mixture into ramekins and divide the cheese among the servings. Top the chicken mixture with the cheese.
Cover with tin foil and bank for thirty minutes at 375, removing the foil for the last five minutes.
Enjoy!
s (about 1/3 cup)
Add chopped carrot, onion, and the crushed garlic clove and saute until soft on medium heat. Add a bit of water to moisten the onions and carrots if necessary to prevent burning.
Mix the milk and the cornstarch and add to the mixture in the pan. Slowly heat the milk, cornstarch, and vegetables until the milk thickens. Stir in the hot sauce.
Remove from heat and mix the milk and vegetables with the chicken breast and fresh parsley. Season with salt and pepper to taste. Portion chicken mixture into ramekins and divide the cheese among the servings. Top the chicken mixture with the cheese.
Cover with tin foil and bank for thirty minutes at 375, removing the foil for the last five minutes.
Enjoy!
s (about 1/3 cup)
