Post-op bariatric weight loss meals often skip the doughy ingredients. Why should you cheat yourself on the flavor though? Try this potstickers recipe and do submit comments if you added a zesty ingredient for added flavor. I suggest you make half the recipe on your first try. Freeze the leftovers in pre-measured containers.
Boil in large pot:
- 8 cups lite chicken broth (from 32-ounce carton*) (8g, 40c)
- 2 cups water
- 8 ounces chopped portabella mushrooms (3g, 21c)
- 1 tablespoon soy sauce (1c, 11c)
- ½ teaspoon white pepper
- 1 tablespoon salt
In food processor, chop and mix:
- 2 pounds ground chicken breast* (208g, 960c)
- 1 egg (6g, 70c)
- 1 cup shredded green cabbage (.9g, 17c)
- ⅓ cup scallions (4 medium) (1.8g, 32c)
- ½ green pepper, finely chopped (4 ounces) (.9g, 20c)
- 4 teaspoons chopped gingerroot (6c)
- 1 teaspoon minced garlic (.4g, 4c)
- 2 teaspoons oil (120c)
- ½ teaspoon white pepper
- 2 teaspoons salt
- 1 tablespoon soy sauce (1g, 11c)
Directions:
- Drop ½ teaspoonful of chicken mixture into boiling broth.
- Cook for ten minutes.
- Add 8 ounces Greek Cream Cheese. (32g, 480c)
- Cook for ten more minutes until cream cheese is dissolved.
Yields: 15 portions of 2 ounces chicken with 4 ounces broth.
- Garnish with chopped scallions.
- * You may use darker chicken tops which have are juicer and is easier to chew.
- ** You may use homemade broth for extra protein at 6 grams per cup, compared to store-bought cartons which have 1 gram per cup.