Inexpensive High Protein Diet Roast Chicken For Weight Loss Surgery
In tough economic times, a high-protein diet can stretch the grocery budget beyond its limits. However, for a weight loss surgery patient to successfully lose weight and maintain that weight loss, they must consume good quality lean protein with every meal. The roast chickens available ready-to-eat in most supermarkets provide a good source of animal protein that can be used in a variety of ways for high-protein meals that won’t break the bank.
Who can resist a hot golden rotisserie chicken to grab after a long day at work? At about $ 7 a chicken, this is one of the best deals in the grocery store because the work is done for you and you save the cost of heating your oven. We all know that chicken is a great source of lean protein when the skin is removed. In fact, a University of Minnesota study found that no significant fat is transferred from the skin to the meat when chicken is cooked with the skin in place. Simply remove and discard the skin before using the meat in a recipe or eating the chicken.
Nutritionally, chicken is an excellent source of protein, minerals, and nutrients. A single serving (3 ounces) of chicken (dark and light meat) provides 25 g of protein, 162 calories, 6.3 g of fat, and 1.7 g of saturated fat. People who control their weight with gastric bypass, gastric lap-band and gastric sleeve surgeries to lose weight are encouraged to eat at least 60 grams of protein per day.
I like to buy two chickens at a time, remove and discard the skin and then remove the bones from the meat and cut it into small pieces. Naturally, I’m going to nibble on the chicken while doing this, but I don’t feel guilty, just comforted! Listed here are some of the things I do with chicken to make it last in a variety of ways. Adjust your portions to serve the number of people at your table.
Baked with Marinara and Mozzarella: In a small casserole, layer chicken, low sodium marinara sauce, and top with shredded mozzarella cheese. Bake until sauce is warm and cheese is bubbling. Serve hot with microwave-steamed baby carrots.
Chicken Soup with Vegetables: Add 2 cups of chicken to 1 liter of low sodium chicken broth and 1 cup of frozen mixed vegetables. Cook over low heat until the vegetables are tender. Serve hot with a dash of cheese or fresh chopped herbs.
Chicken and Eggs Party: Stir 2 eggs per person. Remove to an oven safe dish and top with 3 ounces of shredded chicken, a tablespoon of salsa, and a dash of shredded sharp cheese. Place under preheated broiler until cheese is melted. Serve with canned black beans (rinsed and drained) and microwave, if desired.
Easy Chicken Salad to Make: Chill the shredded chicken. Chop 1/4 small onion, 1 rib of celery and toss with 1/2 cup shredded chicken, 1 tablespoon light mayo and season with salt and pepper to taste. Eat chicken salad all at once or chill until serving. It can be served with lettuce leaves, if desired.