Need help with simple recipes

I am trying to detox from carbs so I can try to lose some of this weight I've regained, so today I poached a bunch of chicken breasts with the thought of having cooked chicken ready to make quick meals this week. I need some low carb but interesting and tasty ideas for using cooked chicken. Any ideas would be appreciated. Thanks, Betsy

Betsy, I'm a "big-Ole" user of the "ready to go" poached Chicken Breast in the fridge. Here's a couple of my favorites- Chicken mushroom Alfredo- Big Carton of mushrooms (plus some of the Re-hydrated if you've got them) Big Chunks chopped, often I just halve them One Medium Onion (rough chopped) ½ to 1/3 jar of Carb-Options Alfredo sauce Couple of chicken breasts (diced big chunks) 3 table spoons olive oil Pepper and Parmesan cheese to taste.... Big skillet- In the olive oil sauté the onions When just translucent add the mushrooms and turn heat way up When Mushrooms start to soften Add Alfredo Sauce and Chicken chunks Pepper and Parmesan to taste. Can add parsley and/or chopped green onion (Splash white wine if you've got it) Use just enough of the Carb-Solutions Alfredo sauce to Coat everything well Not so that it is soupy at all. Love it and it's super fast. (also, do same thing, but big double tablespoon of sour cream instead of Alfredo sauce and a tablespoon of low-fat cream cheese. This one needs a little salt and extra pepper, but is tasty) Now, same thing but Red and Italian- W/ Diced Tomatoes Big Carton of mushrooms (plus some of the Re-hydrated if you've got them) Big Chunks chopped, often I just halve them One red or green bell pepper (rough chopped) One Medium Onion (rough chopped) 1 can of Diced Tomatoes w/ Italian Spices Couple of chicken breasts (diced big chunks) 3 table spoons olive oil Pepper and Basil or such taste.... Big skillet- In the olive oil sauté the onions and pepper When just starting to get soft, add the mushrooms and turn heat way up When Mushrooms start to soften Add can of Diced Tomatoes w/ Italian Spices Can add parsley and/or chopped green onion Let "juice of tomatoes" reduce by half. You can wait until the very end to add the chicken. (Splash red wine if you've got it) Fast as can be and tastes great! No Noodles but the Mushrooms give it a "base" (Also add cooked Spaghetti squash once it's back in the stores) Hope these help! Best Wishes- Dx

Dx - Those sound wonderful, and just what I need. I actually made something similar to the first one you listed tonight, without a recipe, but yours sounds much better. Thanks for responding. Betsy

I would cook up some onions and peppers and you could do some fajitas. There is always chicken salad. I made some the other day with light mayo, sourcream and tomato and basil feta. It was very good. Hugs, Bridget

I attended a support group a while ago and the doctor warned not to eat left-overs. He said they get too dry, so I would suggest the wonderful receipts posted, but cook the chicken in the mixture, fresh each time. Just a consideration. There is NOTHING like "dry" anything. Marilyn

I have a bunch of easy chicken recipes on my website - www.bariatricbytes.com - the drop down menu in the middle of the page - choose WLS recipes and then choose poultry. Good luck!

Thanks so much for the ideas. Tooter, I love your website. I don't have time to puruse it right now, but I plan to look at it more closely tonight. Thanks, Betsy

Thanks!

From bariatric chef David Fouts (author of Culinary Classics [for WLS patients]): Chicken Valencia - Serving Size: 8 8 Each Boneless Chicken, cut in half 1 Teaspoon Salt and Pepper 1/4 Cup Flour 1/4 Cup Olive Oil 1/2 Cup White Wine 2 Each Tomatoes, peeled and chopped 1/2 Cup Fresh Mushrooms, sliced 1/2 Cup Scallions, chopped 1 Clove Fresh Garlic, chopped 1/2 Cup Chicken Stock Directions: 1. First salt and pepper chicken breast. 2. Next lightly coat with flour. 3. Then place olive oil in large sauté pan on med-high heat. 4. Once olive oil is heated add coated chicken breast and sauté until chicken is golden brown. 5. When chicken is browned on both sides add white wine to deglaze the pan. 6. Then add tomatoes, mushrooms, scallions, garlic and chicken stock to pan. 7. Let chicken dish simmer for 10 minutes or until chicken is cooked. The stock will become thickened while cooking. Per Serving: 354 Calories; 7g Fat; 32 g Protein; 3g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol; 471mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Kristen

Kristen - I can't wait to try this recipe. Sounds yummy! Thanks. Betsy