question about moist meat

Ok I will be able to start moist meat on friday , and I was jus wondering what great recipes people have out there . Or what is some of the meat that you liked to eat.

Oooh .... Oooh....ME! I lifted a great chicken salad recipe from The Boarding House here in town. It's fabulous! And, best of all, it's 40g of protein per 1/2 cup! Boneless, Skinless chicken breasts, seasoned and baked. Jalapenos, drained Shelled Pecans Dill Relish, drained Spicy, brown mustard Fat-Free Mayo In a food processor, chop the cooked, seasoned chicken breasts into fine pieces. Place in large bowl. Place pecans in food processor and chop finely. For every cup of chicken in large bowl, place 1/2 cup of chopped pecans. Similarly, place jalapenos and relish in food processor and add to chicken/pecans to taste. Season with salt and pepper, add mayo and mustard to your own liking. GREAT ON TOAST! Yum. I make this for support groups from time to time and they love it. I also make it for all my family's weddings, showers, etc. The pecans are a special little trick! Enjoy!

That does sound great , hey when can I start adding salad to the meal . I love salad.

Careful with salad. Sometimes, greens can cause excess gas and that's no fun in the first few months postoperatively. The other issue is that you are eating such a small portion, we wouldn't prefer for you to "waste" that space on empty calories such as salad. Use that small pouch for protein intake. There's plenty of time for salads later. But, if you must, it won't kill you. Just a little gas. (Use chewable Tums for that with the added benefit of calcium).

Here's some thoughts: Season (or not) chicken breast and cover them with a can of cream of mushroom soup. Place a slice of low-fat cheese over each breast. Bake until brown -- not too dark. The key to chicken is time, love and tenderness. Yeah, it's a good song too. Time -- don't ru**** Give yourself enough time to use a lower heat and cover while cooking if possible. Love -- favor isn't a bad thing and doesn't have to come from sugar and fat. I use fresh/dried herbs and citrus juice. Tenderness -- soups, sauces and herbs make slowly cooked chicken tasty and easy to swallow. Here's a link to my blog and there's a picture. Try this with white meat too -- I use dark cause it's cheap and moisture. http://francesspencer.blogspot.com/2006/03/slow-roast-chicken-and-sauteed-veggies.html Good luck Tracy! Frances