- Great Value - Frozen Cauliflower, 2 containers (16 oz each)
- Whole Roasted Chicken, 1 chicken
- Great Value - Family Size Cream of Mushroom Condensed Soup, 1 container (3 cups (123 g) each)
- Hyvee - Portabella Mushroom Caps, 3 mushrooms
- Small Red Onion, 1 onion
- Unsalted Butter, 1 Tbsp
- Serving Size: 4
- Calories: 546
- Carbs: 24 g
- Fat: 25 g
- Protein: 50 g
- Sodium: 2087 mg
- Sugar: 9 g
First, thaw your cauliflower (or run it under warm water in a strainer).
Mince onion and sauté until translucent. Chop mushrooms into bite-sized pieces and add to onions. Sauté with garlic and salt and pepper until browned in butter or oil.
When tender, add in deboned and chopped chicken. Sauté for a few more minutes until your chicken is heated through.
Next, add the cream of mushroom soup. If you prefer, you can also substitute your own cream of mushroom soup. Bring to a low simmer. Meanwhile, grate the cauliflower with a food processor.
Pour into covered skillet with salt and pepper to taste until warmed through and still has a bite to it.
Once the "rice" is cooked through, your sauce should be done as well. To serve, plate the cauliflower "rice" and pour the chicken and mushroom sauce over. Alternately, you can pour the "rice" into a baking dish, cover with chicken and mushroom sauce and bake at 350 degrees for 15 minutes until browned.
Kindly Submitted by “Bariatric Kitchen”
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