Slow Cooker Cilantro Lime Chicken

Prep Time: 10 Minutes
Cook Time
: 4 Hours
Ready In
: 4 Hours 10 Minutes
Servings:
6

“Chicken breasts slow-cooked in Mexican-inspired salsa and seasonings are great to shred and serve on tacos with your favorite toppings.”

Ingredients:
1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Directions:
1. Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

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Shrimp Veracruzana

From EatingWell:  May/June 2008

Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp, but it can be served with any type of fish or chicken. The heat of fresh jalapeños varies depending on growing conditions. Be sure to taste yours as you’re adding them to the dish and adjust the amount according to your taste. For pepper flavor without the heat, use a thinly sliced green bell pepper in place of the jalapeños. Serve with: Rice or potatoes and an avocado salad.

4 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

  • 2 teaspoons canola oil
  • 1 bay leaf
  • 1 medium onion, halved and thinly sliced
  • 2 jalapeño peppers, seeded and very thinly sliced, or to taste
  • 4 cloves garlic, minced
  • 1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)
  • 3 medium tomatoes, diced
  • 1/4 cup thinly sliced pitted green olives
  • 1 lime, cut into 4 wedges

Preparation

  1. Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges.

Nutrition

Per serving : 192 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 172 mg Cholesterol; 11 g Carbohydrates; 24 g Protein; 2 g Fiber; 324 mg Sodium; 516 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 3 lean meat, 1 fat

Tips & Notes

  • Shopping Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.

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Coconut Cream Pops

recipe image

Submitted By: mhagerot
Photo By: darthotto
Prep Time: 5 Minutes
Ready In: 4 Hours 5 Minutes
Servings: 10

“Yummy, creamy coconut milk ice pops have a hint of cinnamon. The hardest part of the recipe is waiting for them to freeze.”

Ingredients:

1 (12 fluid ounce) can fat-free
evaporated milk
1 (13.5 ounce) can light coconut milk
1/2 cup confectioners’ sugar
2 teaspoons coconut extract
ground cinnamon to taste

Directions:

Whisk together the evaporated milk, coconut milk, confectioners’ sugar, coconut extract, and ground cinnamon. Pour into freezer pop molds, and freeze until solid.

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Grilled Lemon Chicken

Serves:8 to 10 servings

Ingredients

  • 3/4 cup freshly squeezed lemon juice (4 lemons)
  • 3/4 cup good olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
  • 2 pounds boneless chicken breasts, halved and skin removed

Directions

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.

Skewer with wooden sticks.

Serves 8

Calories: 187
Total Fat: 8 grams
Saturated Fat: 1 gram
Protein: 26 grams
Total carbohydrates:1 gram
Sugar: 0 grams
Fiber: 0 grams
Cholesterol: 66 milligrams
Sodium: 314 milligrams

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What to Eat After Weight Loss Surgery

the best things to eat after having weight loss surgeryOne of the most common questions pre-op patients have prior to bariatric surgery is what their weight loss surgery diet will be like post-op. Odds are, you’ve heard or read all sorts of information specific to the procedure you’re considering, whether it’s a Lap-Band, gastric bypass, gastric sleeve or other form of weight loss surgery. Everyone talks about “taking care of your pouch” and tricks to sneak in sufficient nutrients. Although your doctor will be your best source of advice, here is a quick overview of what to eat after weight loss surgery.

Use the Tools

The shiniest, most practical hammer in the world cannot build a beautiful home without a dedicated carpenter. In the same way, while weight loss surgery is an amazing tool, the surgery alone will not produce dramatic results. You must be willing to commit to a new way of eating. Not surprisingly, the foods you choose will be different, as will the portion sizes. But, the new way of eating may also require you to eat at different meal times or focus more on nutritional intake than you did before surgery.

Many patients find that the first weeks following weight loss surgery are the easiest. For psychological and physical reasons, they are less inclined to want to indulge in large meal. Which is good, because you will first be put on a liquid diet, then a pureed diet. This gives your stomach time to recover from the surgery — regardless of the procedure — while providing necessary nutrition. Generally, after 4 to 6 weeks, you can begin your “normal,” post operative diet.

The diet isn’t difficult, but it is dramatically different from what most patients are used to eating prior to surgery.

Wonderful Simplicity
Although the details will vary depending on the type of surgery you have, there are really only four rules concerning what to eat after weight loss surgery.

1. Avoid High Fat Foods and Sugar. Obviously, the goal is to lose weight — so why would you continue to consume high-calorie foods? With the Lap-Band and gastric sleeve, saying no to sweet treats takes some willpower. With gastric bypass surgery, your body just plain won’t let you indulge. Eating fried foods or foods with a high sugar content can result in “dumping” syndrome. Symptoms include sweating, nausea, vomiting and diarrhea, often within minutes of consuming anything high in fat or sugar.

2. Eat Small Portions. Meal and snack sizes post surgery are usually about three bites. But don’t worry about feeling hungry, because your stomach will be reduced from about the size of two fists to a small pouch that is “full” with only a few ounces of food. Regularly eating more than a few bites can “stretch” the pouch over time, and undo the results of the surgery. So, listen to your body’s cues for when you feel full, and don’t push it.

3. Chew Food Thoroughly. Food should be chewed to a consistency of puree, or applesauce. This can help your body absorb as much nutrition as possible, especially if you have had a gastric bypass procedure. Prior to surgery, your full-size stomach had “churning” capacity, which helped break down the foods you ate into a kind of paste the body could use. Once the stomach is reduced to a small pouch, you have to make sure the food is as close to that state as possible before swallowing. At first, you may even want to “go overboard” by chewing each bite 20 times, just to be very conscious of the process.

4. Drink Lots of Water, But Not with Meals. Drinking 8-10 glasses of water each day will help you feel full between meals and keep your body hydrated. However, you should sip all liquids throughout the day, and not drink anything for 30 minutes before and after meals or snacks. Drinking a beverage during a meal has two negative effects. First, you might be washing down more food than you should eat, overriding the function of your new, smaller stomach pouch. And second, water and other liquids can take up valuable space needed for nutrition, making you feel full before you have eaten enough to get the vitamins and minerals you needed for energy, strength and health.

Your doctor will give you specific instructions for your weight loss surgery diet, and heading your surgeon’s advice can ensure that you achieve and maintain a healthy weight. But, if you’re ever in a pickle, these four guidelines can help you get the maximum results from weight loss surgery.

Having weight loss surgery is a major step and your health following surgery is equally as important.  Knowing your weight loss options and sticking to your goals is what we’re here to help you with.  The professional staff at Dr. Frank Felts Surgical Weight Loss Solutions is here to help you with all your weight loss questions.  We’ll guide you through the process and answer all your questions during.  Get in touch with Felts Surgical Weight Loss Solutions and we’ll help you get started!

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