I found this recipe in Eating Well After Weight Loss Surgery* by Patt Levine and Michele Bontempo-Saray. I borrowed this book from my sister-in-law and decided that while I have not had WLS, using these recipes won’t hurt my attempt to eat better.
It’s a pretty good cookbook (despite the lack of photos) and it tells you just what things you should always keep in your fridge if you want to make delicious meals. The recipes include serving sizes for those who have had WLS and they even include serving sizes for those who have not. This way, if you are like me or you have had WLS and are trying to cook for your whole family, you know how much to make. Because these recipes are high-protein/low -carb you do have to mix and match the entrees with the side-dishes if you want to make a whole meal.
For the Spicy Grilled Marinated Chicken Breast, I decided to serve it with mashed potatoes (unfortunately, all I had were instant potatoes) and fresh green beans. The chicken combines the spiciness of chili powder, cayenne pepper, paprika with the citrus flavors of lime, lime, and orange juice. The sour cream adds added texture and is used as the marinade base. I used 6 medium -sized chicken breast and cooked 3 right after coating and marinated to remaining 3 overnight to cook for lunch. While the first batch was really good, the batch that marinated overnight was even better. The spices soaked into the chicken perfectly!
The Peanut LOVED it and so did my The Husband!
*This recipe is copyrighted and therefore I cannot post. Please use the link to purchase the book if you are looking for this recipe and others.
Not only did I have this for dinner the first night, but I had for dinner 2 more nights at work. The spicy marninade Kristina made was very good. Worked even better with fresh spinach that I had on Day 3.