Potassium is one of the nutrients that gastric bypass patients tend to be deficient in. In fact, many patients undergoing weight loss surgery supplement their diet with potassium.
There are many foods rich in potassium that are well tolerated by most weight loss surgery patients. Foods like apricots, squash, grapefruit, salmon, halibut, and chicken are sources of potassium. By incorporating these foods into our meals after gastric bypass, we benefit from the healthy flavor, variety, and nutrients and perhaps avoid some of the food boredom we all complain about. Plus, we know that WLS patients are at risk for potassium deficiency, so why not get something old-fashioned: delicious comfort food.
At this time of year, a hearty pumpkin chicken stew is just the recipe to perk up the palate and provide great nutrients to the body. This cook-to-table stew takes less than an hour, and the leftovers are excellent.
Chicken Stew with Zucchini
Preparation: 25 minutes; Cook: 35 minutes
This recipe works for gastric bypass patients because it is rich in vitamins and nutrients. Contains lean chicken protein that cooks moist and smooth. In addition, tomato and pumpkin 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 pieces
3 tablespoons of flour
1 onion cut into ½-inch pieces
4 garlic cloves, sliced
1 large squash (2 ½ pounds), peeled and cut into 1-inch pieces
2 cups canned chopped tomatoes with no added salt
1 cup of chicken broth
½ cup apple juice
2 tablespoons tomato paste without added salt
½ teaspoon each dried sage and salt
¼ teaspoon pepper
Addresses:
1. In a large nonstick pot or fireproof saucepan, heat 1½ teaspoons of oil over medium heat. Drain the chicken in the flour, shaking off the excess. Add half the chicken to the skillet and sauté 3 minutes or until lightly browned on both sides. Transfer the chicken to a plate. Repeat with the remaining chicken and 1 ½ teaspoon oil.
2. Add onion and garlic to skillet and sauté 7 minutes or until onion is soft. Add the squash, stirring to coat. Add the diced tomatoes, broth, apple juice, tomato paste, sage, salt, and pepper and bring to a boil. Reduce to a simmer, cover and cook for 7 minutes.
3. Return chicken to skillet, simmer, cover and cook for 10 minutes or until chicken is cooked through and squash is tender.
Serves 4 (normal. WLS should carefully measure the appropriate portion before eating).
Per Serving (Normal): Calories 388; Fiber 7g; 38 g of protein; Total fat 6 g; Saturated fat 1 g; Cholesterol 82 mg; Sodium 662 mg
