Wls Patients Boost Potassium Intake With Chicken & Squash Stew

Potassium is one of the nutrients gastric bypass patients tend to be deficient. In fact many weight loss surgery patients supplement their diet with potassium.

There are many foods rich in potassium which are well tolerated by most weight loss surgery patients. Foods such as apricots, butternut squash, grapefruit, salmon, halibut and chicken are all potassium powerhouses. By incorporating these foods in our meals after gastric bypass we benefit from flavor, range and healthful nutrients and perhaps stave-off some of the food boredom we all complain about. In addition, we know Wls patients are at risk of potassium scantness so why not get some the old fashioned way - delicious home cooked food.

Pan Fried Chicken

This time of year a hearty Chicken Stew with Butternut Squash is just the formula to perk-up the palate and furnish great nutrients to the body. This stew from start to table takes less than an hour, and the leftovers are great.

Chicken Stew with Butternut Squash

Prep: 25 minutes; Cook: 35 minutes

This formula works for gastric bypass patients because it is vitamin and nutrient rich. It contains lean chicken protein that is cooked moist and soft. In increasing the tomato and squash add fiber and nutrients such as Vitamins A and C, Manganese, Vitamin B6, Folate and Niacin.

Ingredients

1 tablespoon vegetable oil

1¼ pounds boneless, skinless chicken cut into 1-inch chunks

3 tablespoons flour

1 onion cut into ½ inch chunks

4 cloves garlic, slivered

1 large butternut squash (2 ½ pounds) peeled and cut into 1-inch chunks

2 cups canned no-salt added chopped tomatoes

1 cup chicken broth

½ cup apple juice

2 tablespoons no-salt added tomato paste

½ teaspoon each dried sage and salt

¼ teaspoon pepper

Directions:

1. In a large nonstick Dutch oven or flameproof casserole, heat 1½ teaspoons of the oil over moderate heat. Dredge the chicken in the flour, shaking off the excess. Add half of the chicken to the pan and sauté for 3 minutes or until lightly browned on both sides. Change the chicken to a plate. Repeat with the remaining chicken and 1½ teaspoons oil.

2. Add the onion and garlic to the pan and sauté for 7 minutes or until the onion is soft. Add the squash, stirring to coat. Add the copped tomatoes, broth, apple juice, tomato paste, sage, salt and pepper and bring to a boil. Sell out to a simmer, cover and cook for 7 minutes.

3. Return the chicken to the pan, bring to a simmer, cover and cook for 10 minutes or until the chicken is cooked through and the squash is tender.

Serves 4 (normal. Wls should considered portion accepted portion prior to eating).

Per Serving (normal): calories 388; Fiber 7g; Protein 38g; Total Fat 6g; Saturated Fat 1g; Cholesterol 82mg; Sodium 662 mg

Wls Patients Boost Potassium Intake With Chicken & Squash Stew

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How to Pan-Fry Zucchini Squash, Green Tomatoes, Okra, Or Cabbage to Retain Their Country Flavors

To cut down on the oil or fat absorbed by certain pan-fried vegetables, powder them with a light layer of select flour or flour-mix instead of using the often-prescribed thick batters or heavy breading. Here are the recipes for frying four fresh vegetables to retain their country-cooked flavor.

1. Simple Pan-Fried Zucchini (by City Sandra)

Pan Fried Chicken

2-4 medium-sized Zucchini squashes all-purpose flour grated Parmesan or Romano cheese salt and pepper high-grade vegetable cooking oil salad dressing or cheese dip of choice, if necessary

Wash and dry the squash Cut off the rough ends, but do not peel Slice into 1/4"-thick rounds; add salt and pepper lightly to taste Warm a shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat Powder both sides of the slices with the flour in a bowl or bag Fry each side in the oil until golden brown, about 2-1/2-minutes each or so Transfer the slices to a paper-towel-lined plate Sprinkle them with grated cheese to taste Serve warm; two to four adults

Note: The lightly floured slices absorb less oil during the frying stage than the thickly battered or breaded ones, which enhances the natural country taste of the vegetable itself.

2. Simple Pan-Fried Green Tomatoes (by City Sandra)

4-6 medium-sized green tomatoes all-purpose flour grated Parmesan or Romano cheese salt and pepper high-grade vegetable cooking oil salad dressing or cheese dip of choice, if necessary

Wash and dry the tomatoes Remove the stem area, if any Slice into 1/4"-to-1/2"-thick rounds; add salt and pepper lightly to taste Warm shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat Powder both sides of the slices with flour in a bowl or bag Fry one side in oil until golden brown, about 3-minutes or so Flip and do the other side until golden brown or done Transfer the cooked slices to a paper-towel-lined plate Sprinkle them with grated cheese to taste Serve warm; two to four adults.

3. Simple Pan-Fried Okra (by Farmer Jim)

1-to-3-lb fresh of tender okra 1-cup all-purpose flour 1-cup yellow cornmeal salt & pepper high-grade vegetable cooking oil

Cut the stem end from each okra Slice the okra transversely into rounds 1/8"-to-1/4" thick Add salt & pepper lightly to taste Powder-down well in 1:1 mixture of flour and cornmeal in a bowl or bag Fry in thin layer of oil with frequent turning until browned and done at medium-high heat Serve on paper-towel-lined plate. (This dish goes well with fresh sliced or wedged tomatoes.)

4. Down Home Pan-Fried Cabbage (by Farmer Jim)

1-head of cabbage (medium to large) salt and pepper high-grade vegetable oil or butter Optional ingredients if desired (see the list below)

Cut the head in half and core it Par boil the halves in water 1-to-2-minutes Cool and drain Cut cabbage into large bite-sized pieces Fry in small amount of oil or butter in large frying pan at medium-high heat Add salt and pepper lightly to taste Cover and simmer with occasional turning, like frying potatoes (5-10 minutes); portions of the cabbage will brown slightly Serves two to six as main or side dish. (This dish goes well with bacon or sausage, fresh sliced or wedged tomatoes,and cornbread.)

Note: the following optional items can be individually added to the cabbage for variations of the same dish.

Chopped onion or garlic (small amount) Par-boiled diced Zucchini pieces (1/3 to 1/2 of total combined amount) Par-cooked potato slices or chunks (1/3 of total) Chopped canned pineapple (sweetness, 1/4 of total) Cooked noodles or pasta (1/3 to 1/2 of total) Small amounts of chopped nuts of choice Also, some folks like cider or wine vinegar on their greens.

From these recipes, please enjoy the county-cooked flavor of fresh pan-fried vegetables. See these sites for more pan-frying vegetable recipes.

How to Pan-Fry Zucchini Squash, Green Tomatoes, Okra, Or Cabbage to Retain Their Country Flavors

1. Spaghetti w/Pan-Fried Veggies -- http://www.nibbledish.com/people/yuffieyeo/recipes/garlic-spaghetti-with-pan-fried-vegetables

2 Golden-Veggie Fried Rice http://www.Tammysrecipes.com/golden_veggie_fried_rice

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How to Pan-Fry Zucchini Squash, Green Tomatoes, Okra, Or Cabbage to Retain Their Country Flavors

To cut down on the oil or fat absorbed by certain pan-fried vegetables, powder them with a light layer of select flour or flour-mix instead of using the often-prescribed thick batters or heavy breading. Here are the recipes for frying four fresh vegetables to retain their country-cooked flavor.

1. Simple Pan-Fried Zucchini (by City Sandra)

2-4 medium-sized Zucchini squashes
all-purpose flour
grated Parmesan or Romano cheese
salt and pepper
high-grade vegetable cooking oil
salad dressing or cheese dip of choice, if necessary

Wash and dry the squash
Cut off the rough ends, but do not peel
Slice into 1/4"-thick rounds; add salt and pepper lightly to taste
Warm a shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat
Powder both sides of the slices with the flour in a bowl or bag
Fry each side in the oil until golden brown, about 2-1/2-minutes each or so
Transfer the slices to a paper-towel-lined plate
Sprinkle them with grated cheese to taste
Serve warm; two to four adults

Note: The lightly floured slices absorb less oil during the frying stage than the thickly battered or breaded ones, which enhances the natural country taste of the vegetable itself.

2. Simple Pan-Fried Green Tomatoes (by City Sandra)

4-6 medium-sized green tomatoes
all-purpose flour
grated Parmesan or Romano cheese
salt and pepper
high-grade vegetable cooking oil
salad dressing or cheese dip of choice, if necessary

Wash and dry the tomatoes
Remove the stem area, if any
Slice into 1/4"-to-1/2"-thick rounds; add salt and pepper lightly to taste
Warm shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat
Powder both sides of the slices with flour in a bowl or bag
Fry one side in oil until golden brown, about 3-minutes or so
Flip and do the other side until golden brown or done
Transfer the cooked slices to a paper-towel-lined plate
Sprinkle them with grated cheese to taste
Serve warm; two to four adults.

3. Simple Pan-Fried Okra (by Farmer Jim)

1-to-3-lb fresh of tender okra
1-cup all-purpose flour
1-cup yellow cornmeal
salt & pepper
high-grade vegetable cooking oil

Cut the stem end from each okra
Slice the okra transversely into rounds 1/8"-to-1/4" thick
Add salt & pepper lightly to taste
Powder-down well in 1:1 mixture of flour and cornmeal in a bowl or bag
Fry in thin layer of oil with frequent turning until browned and done at medium-high heat
Serve on paper-towel-lined plate. (This dish goes well with fresh sliced or wedged tomatoes.)

4. Down Home Pan-Fried Cabbage (by Farmer Jim)

1-head of cabbage (medium to large)
salt and pepper
high-grade vegetable oil or butter
Optional ingredients if desired (see the list below)

Cut the head in half and core it
Par boil the halves in water 1-to-2-minutes
Cool and drain
Cut cabbage into large bite-sized pieces
Fry in small amount of oil or butter in large frying pan at medium-high heat
Add salt and pepper lightly to taste
Cover and simmer with occasional turning, like frying potatoes (5-10 minutes); portions of the cabbage will brown slightly
Serves two to six as main or side dish. (This dish goes well with bacon or sausage, fresh sliced or wedged tomatoes,and cornbread.)

Note: the following optional items can be individually added to the cabbage for variations of the same dish.

Chopped onion or garlic (small amount)
Par-boiled diced Zucchini pieces (1/3 to 1/2 of total combined amount)
Par-cooked potato slices or chunks (1/3 of total)
Chopped canned pineapple (sweetness, 1/4 of total)
Cooked noodles or pasta (1/3 to 1/2 of total)
Small amounts of chopped nuts of choice
Also, some folks like cider or wine vinegar on their greens.

From these recipes, please enjoy the county-cooked flavor of fresh pan-fried vegetables. See these sites for more pan-frying vegetable recipes.

1. Spaghetti w/Pan-Fried Veggies -- http://www.nibbledish.com/people/yuffieyeo/recipes/garlic-spaghetti-with-pan-fried-vegetables

2 Golden-Veggie Fried Rice http://www.Tammysrecipes.com/golden_veggie_fried_rice

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