|Boneless, skinless chicken breast halves||2|
|Asparagus (about 10 spears), trimmed and cut in half||½ bunch|
|Reduced-fat cream of chicken soup||½ (10 ¾-ounce) can|
|Reduced-fat mayonnaise||2 tablespoons|
|Fresh lemon juice||1 teaspoon|
|Curry powder, depending on taste||1/8-¼ teaspoon|
|Reduced-fat shredded cheddar cheese||¼ cup|
|Bread crumbs||2 tablespoons|
|Melted butter||1 tablespoon|
- Preheat oven to 350ºF.
- Fill a large pot 2/3 of the way full with water and bring to a boil. Boil chicken until tender, about 20 minutes. Let chicken cool and shred by hand. Set aside.
- While chicken is boiling, mix together soup, mayonnaise, lemon juice, and curry powder, then set aside.
- Spread asparagus on the bottom of a 1.5-quart casserole dish. Arrange chicken on top of asparagus, and pour the soup mixture over the top.
- Sprinkle the casserole with cheese and bread crumbs, drizzle melted butter over the top, and bake at 350ºF for 30-35 minutes, until crisp and bubbly. Cover with foil if it starts to get too brown.
6 very lean meats; 2 vegetables; 1.5 fat
Side Suggestions: Mixed Green Salad
Toss bagged mixed greens with vegetables and salad dressing of your choice.
|Serving Size||½ of recipe|
|Saturated Fat||3 g|
|Dietary Fiber||2 g|
A randomized trial found that fecal microbiota transplantation had a higher rate of remission in patients with active ulcerative colitis than those who recieved placebo. Fecal transplantation is believed to help the intestine develop a healthy balance of bacteria in the gut which can help the intestine recover and function more effectively.
Exercise Associated with Healthy Baby Weight
Mindful Meditation May Reduce Symptoms and Complications of Insomnia
Chewing Gum After Surgery May Improve Digestive Tract Recovery