PRBS BSS e Sey © Recipes OF The Month 1 Gps eegeeees Creamy Chi id |S Macaroni Crock Pot Recipe 1 (10:34 oz) can Healthy Request Cream of Chicken Soup 414 cup Land O Lakes no-fat sour cream 416 02. skinned & boned uncooked chicken breast, cut into 20 pieces 4 cup (one 4oz, can) siced mushrooms, drained 412 cup finely chopped onion 4113 cups (302) uneaoked elbow macaroni (ty a whole wheat variety) salt and pepper to taste ‘Spray a slow cooker container with butter flavored cooking spray. In the prepared container, combine chicken soup & sour cream. Sitirin chicken, mushrooms, & onion, Add uncooked macaroni. Mix well to combine. Cover & cook on LOW for 6 to 8 hours. Gently stir again just before serving Nut. Info.: 131.1 Calories; 2.89 Fat (19.4% calories from fat); 15.1g Protein; 11.19 Carbohydrate; 36mg Cholesterol; 424mg Sodium. Exch.: % Grain (Starch); 2 Lean Meat; "4 Vegetable, uisville Creamed Turke: Are you stil wondering what to do with leftover turkey that ‘you stil have? Try this: : os 44112 cups 2 % milk 4112.cup hot chicken broth = 4 small jar (2 ounces) diced pimiento, drained (Optional) 4 cups diced cooked turkey, light and dark meat skin removed seasoned salt, to taste = ground black or white pepper, to taste Preparation: Melt butter over medium-low heat, Sauté mushrooms until golden and tender. Add flour, stir until smooth. Slowly our on milk and stock, stiring constantly, untl thickened and bubbly. Add pimiento, chicken, and seasoned salt and pepper. Cook until heated through, but do not boil. Serves 6 Nut Info.: 209 calories, 9 grams fat, 19 grams carbs, 25 grams protein 3 tablespoons butter 3/4 cup sliced mushrooms 3 tablespoons flour “The four recipes on this page are reprinted from Barbara Thompson's free e-newsletter featuring helpful information and research material to help patients succeed following weight loss surgery. ‘Subscribe at ‘http://www. barbarathompsonnewsletter.com ” Page 6 Healthy Harvest Stew ‘yanld alae cae a pound of lean beef ‘cup finely chopped onions 1 clove minced gario 2 cans beef broth 4 medium sized can undrained diced to 1 cup peeled cubed pumpkin or sweet potato 4 cup of peeled acorn, butternut or hubbard squash 4 cup of peeled potatoes ‘4 teaspoon pumpkin pie spice % teaspoon chi powder 4 bay leaf Salt and pepper to taste 3 Tablespoons comstarch or four cissolved in water Trim of all the visible fat from the meat and cut into inch cubes. Spray a pan with cooking spray, add meat and cook until browned. Add onions and garlic and cook until onions are “clear.” Remove and drain (on paper towels to remove any excess fats that cooked from the meat. Retum to pan and add chili powder and pumpkin pie spice, Add tomatoes, broth and the bay leaf and bring toa bol, Cover and reduce heat and allow stew to simmer for 4 hour or unil meats tender. Add pumpkin, ‘squash and potatoes and cover pan, low to simmer for an additional hour. Remove from heat and take out the bay leaf, Retum to medium heat and add the flour or comstarchiwater mixture into the stew and stir constantly unt thick. Season with salt and pepper fo taste. Nut Info: 194.6 Celoies; 8.29 Fat (28.5% calor from fa) 158g Proen; 144g Carbohydrate: 35mg Cholestera,554nq ‘Sodium, Exch.; % Grain (Starch); 2 Lean Meat; % Veg.; % Fat, Crustless Pumpkin Pie 115 ounce can pumpki 4112 ounce can evaporated skim mik cup egg substitute 4 teaspoon salt x 1 to 2 Tablespoons pumpkin pie spice a 4 teaspoon vanila 2/3 cups Splenda Combine all ingredients and beat until smooth. Pour into a 9-inch pie pan sprayed with cooking spray. Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more. Pie is done when krife inserted into center comes out clean. Nut Info: 113.5 Calories; 6.09 Fat (46.1% calories from fat, 8 1g Proein, 96g Garbohycrate, 13mg Cholestero, 224mg Soci, Exh: Grain (Starch Lan Moat 7s NonFat ik; 1 Fat