cooking question

I'm looking up new chicken recipes to add some variety to my life and some have a sauce which requires butter (no more than 3 tbs) and half and half  (usually no more than a 1/2 c). Is this ok or should I avoid recipes with this? I cook but I don't spice things up so I'm looking to learn and I'm looking to learn healthy!

I usually swap out half & half for a regular milk and chicken broth combo... and I rarely use more than 1 T of butter in a recipe... you get the yummy taste but 3 T is a overkill IMHO. I guess it depends on how many servings but 1-4 servings... I do no more than 1 T. 

I used to make a dish that used 4 chicken breasts (I used boneless) 1 can cream of mushroom soup, 1 can cream of chicken and 1 cup sour cream. Mix that together and pour over chicken in a 13x9 pan and top with bacon. Bake for about 45 mins at 350 or until chicken is done. I bet if you replaced with low fat items it would still be tasty.  I served it with wild rice. Not sure what to replace that with.

Many people rice cauliflower but I have not tried it yet.

Food items that have been made artificially low- or no-fat are higher in CARBS than their full-fat counterparts. We NEED fat---we do NOT need carbs. Use the full-fat products. If you have an RNY or a DS, you're malabsorbing fat. not the simple carbs they replace it with.

That's exactly the answer I was looking for shelly. I'm trying to learn to cook healthy and don't know what to swap out yet. and I still want that little bit of creaminess to make the chicken more tender and easier to eat. Thank you!!!!

Food items that have been made artificially low- or no-fat are higher in CARBS than their full-fat counterparts. We NEED fat---we do NOT need carbs. Use the full-fat products. If you have an RNY or a DS, you're malabsorbing fat. not the simple carbs they replace it with.

Early on I didn't eat any sauces, its just calories.  Still true today I guess, rarely eat that stuff,  new habits gave me better results.

I cooked the following today. I received the idea from a poster many months ago. Very easy and tasty.

Add boneless, skinless chicken breast to crock pot. (Use as many as you need for the amount of people you are cooking for). Cover chicken with Salsa Verde. (Green Tomatillo Salsa which can be purchased in Mexican food section and comes in a can, jar or plastic container). Cover and cook on low for 6-8 hours or high for 3-4 hours. When it is done the chicken will shred very easily. I remove the amount that I will use and add fat-free sour cream, lettuce and low fat mexican mix cheese to make  a fajita type of combination without the tortilla. (I do microwave a few tortillas for my husband). You can also add salsa, fat-free refried beans, cooked onions, green peppers or whatever else you may want to add. I cook this when I crave Mexican. (Just be sure to measure and stay within your portion guidelines).  

How many servings will the recipe make?  

I have no issues with fat in my diet, I think it's an important part of a healthy diet.  That said, I also had VSG.