Recipe: Chicken Divan

Credit for this recipe goes to Parade magazine (August 5, 2012) issue. If you're looking for an even quicker and easier version, check out Chef Jeff's recipe here.
  
Chicken Divan
2 whole boneless, skinless chicken bBrreasts (about a 1 1/2 lb total), cooked and sliced thin
1 large bunch of broccoli, trimmed and cut into 4-inch long spears
1/2 cup freshly grated Parmesan cheese
1/2 stick unsalted butter, diced
5 tbsp all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
3 tbsp medium-dry sherry*
fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
 
* A dry white wine can be substituted for sherry, or check out these great subbing tips. You can also pick up an affordable bottle of cooking sherry at Trader Joe's.
 
Serves 6 and nutrition per serving is as follows: 370 calories, 13g carbs, 32g protein, 20g fat, 120mg cholesterol, 560mg sodium, 3g fiber

1. Cook the chicken as you like it - bake it, grill it, etc. Then cook the broccoli in a large saucepan of boiling, salted water for 6 to 8 minutes or until tender. Drain and set aside covered.
 
2. In another saucepan, melt the butter over low heat. Add flour and cook, stirring for 3 minutes. Add chicken broth and bring to a boil. Cook on low, stirring for 10 minutes or until thick.
 
3. In a mixing bowl, beat cream with an electric mixer until stiff peaks form, then add to the flour mixture. Next add the sherry and lemon juice to taste. Season with salt and pepper.
 
4. Arrange broccoli on a flameproof platter, a 2-quart gratin dish, or another shallow casserole dish. Top with half the sauce. Then stir 1/4 cup Parmesan into the other half of the sauce. Arrange chicken on broccoli and pour the remaining sauce over the top. Sprinkle with the remaining 1/4 cup of Parmesan.
 
5. Broil about 6 inches from heat for 1 minute or until sauce is golden and bubbling.
 
I really like this recipe because it's lower-carb and easy to create a high fat version for CFers and a low fat version for the rest of the family. This would involve just making two separate sauces - one with regular sodium chicken broth and cream for the CFer and one with low-sodium chicken broth and low fat milk for the rest of the family. Serve with whole wheat pasta or brown rice for a heartier meal.

Pretty Decent Spart Dip

We are stuck inside today due to another air quality alert so my project du jour is to clean out the fridge and freezer of anything that is starting to head south of the expiration date. Or has already made it there.

I had just enough ingredients to make this spinach and artichoke dip that I love and wanted to share with you. The good news is it's filled with lots of yummy cheeses and spinach, it's lower in carbs and is a great source of vitamins, protein, sodium and fat. The bad news is that I made it while Lil Guy is napping so it might be all gone before he gets a chance to try it.

Pretty Decent Spart Dip

One 8-oz package of cream cheese softened (leave on the counter for a bit)
1/8 cup mayo
1/8 cup sour cream
1/2 cup grated parmesan cheese or a parmesan/romano blend
1/4 shredded mozzarella or shredded cheddar cheese
2 cloves garlic minced (or the minced garlic equivalent in a jar)
Dash of salt
One 14-oz can of artichoke hearts, drained and chopped
1/2 cup frozen spinach, thawed and drained
A little bit of Asiago cheese if desired

Mix all cheeses, mayo, garlic, salt with a spatula. Then gently stir in the chopped artichokes and spinach. Bake in a greased glass baking dish at 350F for 25-30 minutes until bubbly and browned. Serve warmed with pita chips or tortilla chips.

Notes:

• CFers should make sure all ingredients are full fat and not the "light" version.
• While I love fresh spinach, the stuff that comes in a frozen bag in the freezer section is already chopped and makes this a lot faster for preparation.
• Don't like/don't have artichokes? Just add more spinach - about 1/4 or 1/2 cup more additional depending on your personal preference.

Have leftovers? Try stuffing a chicken breast with a little bit of this stuff and baking in the oven.

No Boston Market Why!

Was disappointed to read this article in today’s USA Today about Boston Market planning to lower sodium in their menu offerings. Am I the only CF mother that gets anxious reading stories about making food healthier? From a proposed junk food tax to healthier school lunches, I’ve become paranoid that when Lil Guy is older, he’s going to be overtaxed for his nutritional needs and labeled as the kid with the “special lunch” at school.

Don’t get me wrong, understandably the vast majority of the U.S. population is facing an obesity epidemic while just 30,000 CFers are trying to maintain a good weight. Just another example of some of the paradoxes CF patients face in their daily lives.

Anyway...

Boston Market is still an excellent place for CFers with lots of calories, fat and sodium in their meals, especially their kids meals. Check out their easy-to-use

nutrition page.

Go with:

• Fried chicken; the dark meat in particular packs a lot of fat and calories
• Meatloaf
• Creamed spinach or squash casserole
• Salad options – most are high-fat, high sodium

Stay away from:

• Chicken pot pies, they are high in fat and sodium but also pack a lot of carbs
• Sweet potato casserole, with almost 90 g of carbs. Not every CFer may agree with our decision to shun carbs but even I think that is a lot for a side dish.
• Watch the sandwiches too, some of them seem carb-heavy.

All is not lost – was very happy to see this quote from Chief Brand Officer Sara Bittorf at the end of the article:  “We don’t want it to be misconstrued that Boston Market is becoming a healthy fast-casual chain. We’re never going to have the healthiest mac and cheese on the block.”

Thank goodness for that!

Where it counts: French fries

Here’s a quick tip - I was browsing the excellent double freezer selection of frozen potato products at Target this weekend and came across a difference in fries. They have regular French fries and something called “fast food like fries.” The “fast food” version had a lot more fat in them. So it pays to read labels for fries apparently. I had Lil Guy with me so couldn’t pull out my camera out but I’ll try to post photos of this subtle difference later.

CF couldn’t have happened to a better…or worse family!

Cystic fibrosis. To say it is easy. But to hear it as a diagnosis for your child is one of the hardest things.

One of the more ironic moments that follows is when the doctors tell you that your child has to stick to a diet with “liberal amounts of fat and sodium.” Salt and buttered applesauce anyone?

On the one hand, before CF happened to our family, we were pretty much following the CF diet already. Let’s be honest, our family looooves take out!

On the other hand, as a mom, I can’t cook. And it’s not so much a “don’t want to” thing. Instead, I appear to have whatever recessive genetic condition causes me to

burn things

               overcookthings

                                 turn things into mush

                                                             and break the garbage disposal in the entire process.

Your pulmonary team has probably already directed you to this ONE website for recipes. It’s not too bad, don’t get me wrong. The recipes on there seem good and easy to make.

But if you’re looking for something different, try "Google"ing “high fat high sodium diet.” The search results trend all these wonderful sites telling me how bad salt and butter are for our health. Well thank you Google but your search results are just not relevant.

This blog will be a collection of high-fat, high-sodium and (preferably) lower-carb recipes. We’ll also throw in our recommendations for menu options at fast food restaurants and where you can get more bang for your CF buck when it comes to grocery items.

We would love for members of the CF community to share their recipes and tips too – so please send them in, proper credit will be given on the site!