Chicken Cassoulet - Cooking after Gastric Bypass

http://www.pouchfriendly.com/popup.php?sb_id=76

1lb boneless, skinless chicken thighs (quartered)
4 slices turkey bacon (chopped)
15oz can great northern beans (drained)
1 onion (diced)
2 cloves garlic (minced)
14oz can diced tomatoes
1/4 cup chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
dash of cayenne pepper
salt and black pepper (to taste)

In a large skillet over medium hear cook turkey bacon in olive oil until it begins to brown. Add onion and garlic and cook 3-5 minutes, stirring occasionally, until onions turn lightly golden brown. Add chicken and cook 5 minutes, browning on all sides. Stir in tomatoes, broth, thyme, basil, oregano, cayenne salt and pepper. Bring to boil, stirring occasionally; cover and simmer 10 minutes. Stir in beans and simmer, uncovered 10 more minutes, until mixture is slightly thickened and chicken is very tender.

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Category:

Education

Tags:

• bariatric
• bypass
• cooking
• gastric
• journal
• loss
• post-op
• recipe
• RNY
• surgery
• update
• week
• weight
• wls

[shayshaymorphinelips]

Hello there! I am going to be 2 weeks out this Friday.. when would you say that the meals you are making would be "pouch friendly?" I am starting on soft proteins. So a month out maybe?

[SarahWillBeSkinny]

Looks goooood!! LOL Boy you guys sure like your pepper huh??