SERVES 8 / PREP: 10 MINUTES / COOK: 4 TO 7 HOURS / TOTAL: 4 TO 7 HOURS
Dry foods are not generally well tolerated after surgery. Patients report that if they try to eat meats that are dried out and tough, they feel the food gets stuck and they’re unable to eat more than a bite or two. Foods that are moist and have sauces tend to be tolerated best since they can be digested more smoothly—especially during the first few weeks and months post-op. Try this creamy chicken made with Greek yogurt for a meal both you and your waistline will enjoy.
Nonstick cooking spray
6 boneless, skinless chicken breasts (2½ pounds total)
1 recipe Homemade Condensed Cream of Mushroom Soup (here)
8 ounces (2½ cups) sliced mushrooms
1 cup low-fat plain Greek yogurt
½ cup chicken broth
2 teaspoons dried oregano
1½ teaspoons garlic powder
1½ teaspoons onion powder
1 teaspoon dried parsley
½ teaspoon freshly ground black pepper
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 Coat the inside of a slow cooker with cooking spray.
2 Place the chicken breasts in the slow cooker.
3 Pour in the mushroom soup, mushrooms, yogurt, broth, oregano, garlic powder, onion powder, parsley, pepper, thyme, and basil. Mix well.
4 Cover the slow cooker and cook on high for 4 hours or on low for 7 hours. Keep warm until ready to serve.
Serving tip: To keep this meal low carb, eat this chicken without any starchy side dishes. If you are 3 months or more post-op, you can try serving it over boiled potatoes.
Per Serving (5 ounces meat and 1 ounce sauce): Calories: 206 Total fat: 6g Sodium: 79mg Total carbs: 5g Sugar: 0g Fiber: 1g Protein: 33g
¼ cup (2 ounces) ½ cup (4 ounces) 4 to 6 ounces