Potassium is one of the nutrients gastric bypass patients tend to be deficient. In fact many weight loss surgery patients supplement their diet with potassium.

There are many foods rich in potassium which are well tolerated by most weight loss surgery patients. Foods such as apricots, butternut squash, grapefruit, salmon, halibut and chicken are all potassium powerhouses. By incorporating these foods in our meals after gastric bypass we benefit from flavor, variety and healthful nutrients and perhaps stave-off some of the food boredom we all complain about. In addition, we know WLS patients are at risk of potassium deficiency so why not get some the old fashioned way delicious home cooked food.

This time of year a hearty Chicken Stew with Butternut Squash is just the recipe to perk-up the palate and supply great nutrients to the body. This stew from start to table takes less than an hour, and the leftovers are great.

Chicken Stew with Butternut Squash
Prep: 25 minutes; Cook: 35 minutes

This recipe works for gastric bypass patients because it is vitamin and nutrient rich. It contains lean chicken protein that is cooked moist and soft. In addition the tomato and squash add fiber and nutrients such as Vitamins A and C, Manganese, Vitamin B6, Folate and Niacin.

Ingredients

1 tablespoon vegetable oil
1 pounds boneless, skinless chicken cut into 1-inch chunks
3 tablespoons flour
1 onion cut into inch chunks
4 cloves garlic, slivered
1 large butternut squash (2 pounds) peeled and cut into 1-inch chunks
2 cups canned no-salt added chopped tomatoes
1 cup chicken broth
cup apple juice
2 tablespoons no-salt added tomato paste
teaspoon each dried sage and salt
teaspoon pepper

Directions:

1. In a large nonstick Dutch oven or flameproof casserole, heat 1 teaspoons of the oil over moderate heat. Dredge the chicken in the flour, shaking off the excess. Add half of the chicken to the pan and saut for 3 minutes or until lightly browned on both sides. Transfer the chicken to a plate. Repeat with the remaining chicken and 1 teaspoons oil.

2. Add the onion and garlic to the pan and saut for 7 minutes or until the onion is soft. Add the squash, stirring to coat. Add the copped tomatoes, broth, apple juice, tomato paste, sage, salt and pepper and bring to a boil. Reduce to a simmer, cover and cook for 7 minutes.

3. Return the chicken to the pan, bring to a simmer, cover and cook for 10 minutes or until the chicken is cooked through and the squash is tender.

Serves 4 (normal. WLS should carefully measure appropriate portion prior to eating).

Per Serving (normal): Calories 388; Fiber 7g; Protein 38g; Total Fat 6g; Saturated Fat 1g; Cholesterol 82mg; Sodium 662 mg