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  5. Low fat great tasting ideas. Anyone?

Low fat great tasting ideas. Anyone?

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  • mac21stM mac21st

    My wife is going through a bout of pancreatitis, Doctor says no beef and very little pork, only vegetables, chicken breast, and turkey. Need some help with ideas that taste good. She has been I the hospital for a week with no food or water until last night when they started her on ice chips and broth. Jello this morning and rice crispy for lunch. She should be coming home tomorrow and I am trying to make a menu. Anyone have any ideas?

    kyleK Offline
    kyleK Offline
    kyle
    Regular Contributors Veteran Canning Team Blue Power User Sous Vide
    wrote on last edited by
    #3

    mac21st

    Chicken salad
    1/4 cup veg oil
    3T sugar
    2T red wine vinegar
    1T soy sauce
    1/4 lb. Pea pods
    3 cups coleslaw (we buy the bags, no sauce)
    10oz chicken shredded. ( we put more in)
    1/2 cup sliced almonds
    Mix oil, sugar,soy and red wine together until sugar is dissolved then add in the rest. Great dish when it’s hot out.
    Also hope your wife feels better soon

    hey vegetarians, my food poops on your food!

    mrobisrM 1 Reply Last reply
    5
    • JonathonJ Offline
      JonathonJ Offline
      Jonathon
      Team Blue Admin Walton's Employee Power User
      wrote on last edited by
      #4

      mac21st Good luck to you and godspeed to her recovery! Glad she is out and hopefully doing better! Shredded chicken in the crockpot with Franks Red Hot if she likes hot sauce? Use the |Balsamic-Marinade and chicken breast then slice it up thin and put it in a wrap. Any shell-fish? I just made a red sauce with shrimp last night and it made me mad I hand’t been doing that more!

      Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

      1 Reply Last reply
      1
      • mac21stM Offline
        mac21stM Offline
        mac21st
        wrote on last edited by
        #5

        Thanks guys for the suggestion and the well wishes I really appreciate it.

        1 Reply Last reply
        2
        • S Offline
          S Offline
          shoprat53
          Regular Contributors Veteran
          wrote on last edited by
          #6

          I have made A lot of chicken sausage both cured and fresh. A lot of my friend prefer over the pork, just remember to add about 15 to 20 % more seasoning.

          Donald glass

          mac21stM 1 Reply Last reply
          4
          • S shoprat53

            I have made A lot of chicken sausage both cured and fresh. A lot of my friend prefer over the pork, just remember to add about 15 to 20 % more seasoning.

            mac21stM Offline
            mac21stM Offline
            mac21st
            wrote on last edited by
            #7

            shoprat53 what is your fat ratios and do you use a binder?

            1 Reply Last reply
            0
            • S Offline
              S Offline
              shoprat53
              Regular Contributors Veteran
              wrote on last edited by
              #8

              I use thighs and split chicken breast need the fat from the thighs and save most of the skin for the fat. You can always add pork fat to it I make mine most times without the pork fat. I would say it is about 15% fat that is why you need the extra seasoning. And yes I always use sure gel in all my chicken sausage fresh or cured.

              Donald glass

              1 Reply Last reply
              2
              • JonathonJ Offline
                JonathonJ Offline
                Jonathon
                Team Blue Admin Walton's Employee Power User
                wrote on last edited by
                #9

                mac21st Oh yeah, if you want to try sausage, I made a few attempts at a turkey/chicken sausage with no fat:
                https://meatgistics.waltons.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst
                https://meatgistics.waltons.com/topic/393/how-to-make-juicier-chicken-brats-recipe
                https://meatgistics.waltons.com/topic/264/how-to-make-homemade-chicken-brats-recipe/

                Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                zbigjeffZ mac21stM 2 Replies Last reply
                1
                • mac21stM mac21st

                  My wife is going through a bout of pancreatitis, Doctor says no beef and very little pork, only vegetables, chicken breast, and turkey. Need some help with ideas that taste good. She has been I the hospital for a week with no food or water until last night when they started her on ice chips and broth. Jello this morning and rice crispy for lunch. She should be coming home tomorrow and I am trying to make a menu. Anyone have any ideas?

                  B Offline
                  B Offline
                  bocephus
                  Team Orange Power User Canning Masterbuilt Veteran
                  wrote on last edited by
                  #10

                  mac21st Maybe a nice stir fry.

                  mac21stM 1 Reply Last reply
                  1
                  • JonathonJ Jonathon

                    mac21st Oh yeah, if you want to try sausage, I made a few attempts at a turkey/chicken sausage with no fat:
                    https://meatgistics.waltons.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst
                    https://meatgistics.waltons.com/topic/393/how-to-make-juicier-chicken-brats-recipe
                    https://meatgistics.waltons.com/topic/264/how-to-make-homemade-chicken-brats-recipe/

                    zbigjeffZ Offline
                    zbigjeffZ Offline
                    zbigjeff
                    Sous Vide Team Blue Power User Regular Contributors Cast Iron
                    wrote on last edited by
                    #11

                    Jonathon Very good thoughts on making these types of sausages. Now, to try and find chicken for sale.

                    1 Reply Last reply
                    1
                    • B bocephus

                      mac21st Maybe a nice stir fry.

                      mac21stM Offline
                      mac21stM Offline
                      mac21st
                      wrote on last edited by
                      #12

                      bocephus sir fry’s are always good that will be add to the menu for sure!

                      1 Reply Last reply
                      0
                      • JonathonJ Jonathon

                        mac21st Oh yeah, if you want to try sausage, I made a few attempts at a turkey/chicken sausage with no fat:
                        https://meatgistics.waltons.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst
                        https://meatgistics.waltons.com/topic/393/how-to-make-juicier-chicken-brats-recipe
                        https://meatgistics.waltons.com/topic/264/how-to-make-homemade-chicken-brats-recipe/

                        mac21stM Offline
                        mac21stM Offline
                        mac21st
                        wrote on last edited by
                        #13

                        Jonathon good stuff. Going to try some of that turkey with the supreme braut. Right before she wheat into the hospital my local grocery store had a sale on bone in pork butt .99/lb I bought 135 lbs. looks like my neighbors will be super happy lol. Now to find poultry on sale.

                        1 Reply Last reply
                        1
                        • kyleK kyle

                          mac21st

                          Chicken salad
                          1/4 cup veg oil
                          3T sugar
                          2T red wine vinegar
                          1T soy sauce
                          1/4 lb. Pea pods
                          3 cups coleslaw (we buy the bags, no sauce)
                          10oz chicken shredded. ( we put more in)
                          1/2 cup sliced almonds
                          Mix oil, sugar,soy and red wine together until sugar is dissolved then add in the rest. Great dish when it’s hot out.
                          Also hope your wife feels better soon

                          mrobisrM Offline
                          mrobisrM Offline
                          mrobisr
                          Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                          wrote on last edited by
                          #14

                          kyle Thanks for the recipe.

                          kyleK 1 Reply Last reply
                          0
                          • mrobisrM mrobisr

                            kyle Thanks for the recipe.

                            kyleK Offline
                            kyleK Offline
                            kyle
                            Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                            wrote on last edited by
                            #15

                            mrobisr it taste great on really hot days. It’s almost refreshing

                            hey vegetarians, my food poops on your food!

                            mrobisrM 1 Reply Last reply
                            1
                            • mrobisrM Offline
                              mrobisrM Offline
                              mrobisr
                              Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                              wrote on last edited by
                              #16

                              If you have access to turkey thighs you can make turkey ham and it is a very good alternative to pork. Never tried it with chicken thighs one day I just might have to do that experiment.

                              1 Reply Last reply
                              1
                              • kyleK kyle

                                mrobisr it taste great on really hot days. It’s almost refreshing

                                mrobisrM Offline
                                mrobisrM Offline
                                mrobisr
                                Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                                wrote on last edited by
                                #17

                                kyle Now you really have my curiosity peaked.

                                1 Reply Last reply
                                0
                                • C Offline
                                  C Offline
                                  calldoctoday
                                  Team Blue Power User Regular Contributors
                                  wrote on last edited by
                                  #18

                                  Austin Jonathon Well, here was a weird new error that I have never seen before. You are only allowed to upvote 20 times per day"

                                  AustinA 1 Reply Last reply
                                  1
                                  • C calldoctoday

                                    Austin Jonathon Well, here was a weird new error that I have never seen before. You are only allowed to upvote 20 times per day"

                                    AustinA Offline
                                    AustinA Offline
                                    Austin
                                    Team Orange Walton's Employee Admin
                                    wrote on last edited by
                                    #19

                                    calldoctoday Jonathon
                                    Just changed it to 100 per day

                                    –Austin Walton
                                    VP of Operations at Walton’s & Meatgistics Host

                                    Shop waltons.com for Everything but the Meat!
                                    Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv)

                                    C 1 Reply Last reply
                                    2
                                    • AustinA Austin

                                      calldoctoday Jonathon
                                      Just changed it to 100 per day

                                      C Offline
                                      C Offline
                                      calldoctoday
                                      Team Blue Power User Regular Contributors
                                      wrote on last edited by
                                      #20

                                      Austin Thank you!

                                      1 Reply Last reply
                                      0

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