Buffalo Chicken Cups

Yields: 24 cups

Ingredients:

• 2-3 boneless and skinless chicken breasts
• 2 tbsp. olive oil
• 1/2 tsp. smoked paprika
• 1/2 tsp. chili powder
• 24 wonton wrappers
• 1 tbsp. butter, melted
• 1/2 cup hot sauce
• 1/2 cup bleu cheese crumbles
• 3 scallions, sliced thinly

Directions:

1. Pre-heat oven to 350°F.
2. Brush chicken breasts with olive oil. Then sprinkle evenly with smoked paprika and chili powder.
3. Place in a baking dish and cook for 20-30 minutes (until the center of the chicken is no longer pink).
4. Remove chicken from oven. Let cool, then shred.
5. Fit the wonton wrappers into each of 24 mini baking cups (keep the corners of each wrapper open). Bake for 5 minutes or until very lightly browned. Keep these wontons in the baking cups.
6. Stir together the melted butter and hot sauce in a medium-sized bowl. Add shredded chicken and stir until well-coated. Fill each wonton cup with 1-2 tbsp. of chicken, and top with bleu cheese.  
7. Return the wonton cups to oven. Cook for 5-10 minutes or until the cheese softens and melts. Remove from oven, and top with scallions.
8. Serve warm.

Nutrition info per cup:

• 70 calories
• 4.6 gm carbs
• 2.7 gm fat
• 6.5 gm protein

The Protein Challenge

Protein

After bariatric surgery, patients are encouraged to eat protein first at mealtimes, followed by non-starchy vegetables and eventually carbohydrates including fruit, whole grains and starchy vegetables.  The focus on protein is due to the small space available, often referred to as the stomach pouch or sleeve.  Patients are encouraged to eat and/or drink an adequate amount of protein. The body is unable to compensate well without an adequate amount of protein in the diet, so we are not especially interested in supplementing carbohydrate intake for the moment.  As time goes on, the patient’s food intake increases enough to support a normal, healthy body weight, and carbohydrates will be part of that plan.  Proceed during your weight loss phase with a slow re-introduction of carbohydrates while always meeting your daily protein needs.

Meeting your protein needs may feel like a chore, but it adds up to just about 15-25 grams of protein per meal for most. 

Fats

It is not uncommon for patients to wind up eating too much saturated fat while attempting to meet protein needs.  Be cautious of your intake of “protein” sources such as sausage, bacon, turkey bacon, jerky bites and sticks, bologna, salami, weenies, canned meats, Vienna sausage, Spam, tuna in oil, etc.  They are more likely a great source of fat rather than a healthy source of lean protein. 

Weighing and measuring

Purchase a basic food scale to assist you in learning about protein portions and how to determine the number of grams per serving.  Generally, one ounce of lean protein has about 7 grams of protein!  You can use common household items to help eyeball the amount that you wish to place on your dinner plate.  A deck of cards is often used to represent approximately 3 ounces of lean meat and about 20 grams of protein!

So, whether it’s shrimp cocktail or smoked turkey, weigh the item on the food scale to accurately and easily determine the protein content.

Remember:  1 oz. lean protein = 7 grams protein

Don’t forget to respect the band, pouch or sleeve when making food choices!  Refer to your Orientation handout for the basics on chewing foods thoroughly, appropriate selections and post-op diet advancement.