Dry and tough foods are not generally well tolerated after surgery. For example steaks are not recommended for the first three months after surgery. Patients report that if they try to eat meats that are dried out and tough, they feel the food gets stuck and they’re unable to eat more than a bite or two. Foods that are moist and have sauces or fat free gravy tend to be tolerated best since they can be digested more smoothly—especially during the first few weeks and months post-op. This creamy chicken with mushroom sauce is smoothly digested and it is a good option when you just start your solid food after surgery.

Nonstick cooking spray 6 boneless, skinless chicken breasts (2½ pounds total)

1 recipe Homemade Condensed Cream of Mushroom Soup (recipe at the bottom) 8 ounces (2½ cups)

Sliced mushrooms 1 cup

Low-fat plain Greek yogurt ½ cup

Chicken broth 2 teaspoons

Dried oregano 1½ teaspoons

Garlic powder 1½ teaspoons

Onion powder 1 teaspoon dried

Parsley ½ teaspoon

Freshly ground black pepper ¼ teaspoon

Dried thyme ¼ teaspoon

Dried basil

  1. Coat the inside of a slow cooker with cooking spray.
  2. Place the chicken breasts in the slow cooker.
  3. Pour in the mushroom soup, mushrooms, yogurt, broth, oregano, garlic powder, onion powder, parsley, pepper, thyme, and basil. Mix well.
  4. Cover the slow cooker and cook on high for 4 hours or on low for 7 hours. Keep warm until ready to serve. Serving tip: To keep this meal low carb, eat this chicken without any starchy side dishes. If you are 3 months or more post-op, you can try serving it over boiled potatoes.

Per Serving (5 ounces meat and 1 ounce sauce):

Calories: 206 Total fat: 6g Sodium: 79mg Total carbs: 5g Sugar: 0g Fiber: 1g Protein: 33g Post-Op Servings  ¼ cup (2 ounces)  ½ cup (4 ounces)  4 to 6 ounces

Kent MS RDN CD, Sarah. Fresh Start Bariatric Cookbook: Healthy Recipes to Enjoy Favorite Foods After Weight-Loss Surgery . Rockridge Press. Kindle Edition.


Homemade Condensed Cream of Mushroom Soup MAKES 1 (10.75-OUNCE) CAN EQUIVALENT


Creamed soups are loaded with fat and calories, and low-fat versions tend to be excessively high in sodium. Try replacing canned condensed cream of mushroom soup with this recipe, which is packed with flavor, whole chunks of real mushrooms, and a creamy texture.

4 teaspoons extra-virgin olive oil, divided

½ cup mushrooms

2 tablespoons whole-wheat pastry flour

½ cup vegetable or chicken broth

½ cup low-fat milk

½ teaspoon freshly ground black pepper

1) In a medium skillet over medium heat, heat 1 teaspoon of olive oil. Add the mushrooms, and sauté until tender, about 5 minutes. Remove the skillet and set aside.

2) In a medium saucepan over medium heat, heat the remaining

3) teaspoons of olive oil. 3 Gradually add the flour, and stir constantly until it is blended with the oil and the mixture is smooth. Turn off the heat.

4) Slowly add the broth and milk, whisking constantly until the mixture is smooth.

5) Stir in the mushrooms, and bring the mixture to a boil over medium-high heat. Stir in the pepper, reduce the heat to low, and simmer for 5 minutes.

6) Use as a substitute for 1 (10.75-ounce) can of condensed cream of mushroom soup in recipes.

Per Serving (⅛ cup): Calories: 39 Total fat: 3g Sodium: 41mg Total carbs: 3g Sugar: 0g Fiber: 0g Protein: 1g Post-Op Servings  ⅛ cup used in preparing recipes


Kent MS RDN CD, Sarah. Fresh Start Bariatric Cookbook: Healthy Recipes to Enjoy Favorite Foods After Weight-Loss Surgery . Rockridge Press. Kindle Edition.