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This may sound strange, but ever since my surgery (I'm 5 months post-op), I've been hooked on watching the Food Network channel. I guess if I can't eat the food I can drool over it.. lol
Anyway, I think the real reason I watch it is because I want variety in my diet and I get a lot of good ideas for things that I can modify to a low fat, low carb, yummy food!
During the holidays, I got a couple of really good dip recipes from watching the Holiday All Star Show and instead of using regular sour cream, mayo, or cream cheese I used the low fat version. Then I served them with low fat crackers. I didn't tell anyone and nobody knew the difference. I was able enjoy them as much as everyone else without feeling guilty.
I wanted to share with you one recipe that I came across the other night from Paula Dean... Chicken Divin! It was sooooo good, and I tolerated it very well.
I'm going to post her original recipe and then how I modified it.
Chicken Divin:
2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise (I used light mayo)
1 cup sour cream (I used non-fat sour cream)
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine (I used chicken broth)
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted (I used "I Can't Believe It's not Butter)
Preheat oven to 350 degrees F.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.
Enjoy!
Anyway, I think the real reason I watch it is because I want variety in my diet and I get a lot of good ideas for things that I can modify to a low fat, low carb, yummy food!
During the holidays, I got a couple of really good dip recipes from watching the Holiday All Star Show and instead of using regular sour cream, mayo, or cream cheese I used the low fat version. Then I served them with low fat crackers. I didn't tell anyone and nobody knew the difference. I was able enjoy them as much as everyone else without feeling guilty.
I wanted to share with you one recipe that I came across the other night from Paula Dean... Chicken Divin! It was sooooo good, and I tolerated it very well.
I'm going to post her original recipe and then how I modified it.
Chicken Divin:
2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise (I used light mayo)
1 cup sour cream (I used non-fat sour cream)
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine (I used chicken broth)
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted (I used "I Can't Believe It's not Butter)
Preheat oven to 350 degrees F.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.
Enjoy!
I'm trying to quit watching food network because it just makes me hungry LOL! (pre-op). But I do like to watch Bizarre Foods on the Travel Channel - that can really kill an appetite!
i am 7 months out and can eat just about anything! i also can eat normal portions sizes which may be too much?