VIGO,JERECEL G.
BSN2-A
Low-residue diet is used to reduce the amount of dietary fiber in the digestive tract. Doctors
may prescribe low-residue diets after bowel surgery, before a colonoscopy or during a period of
recovery from gastrointestinal symptoms. A collection of low-residue recipes can help a person
safely reduce fiber intake until normal eating can be resumed. Low-residue diets may include
refined grain products, juices without pulp or seeds, meat, fish, eggs, fruit (without peels or
seeds) and some well-cooked vegetables. In general, doctors recommend limiting dairy products
to prevent additional digestive problems. Foods that should be avoided when following a low-
residue diet include whole grains, raw vegetables, dried fruit, seeds/nuts and dried beans.
Stir-Fry Velveted Chicken and Vegetables
Ingredients
Velveted Chicken
• 1 pound boneless skinless chicken breast
• 1/2 teaspoon salt
• 1 tablespoon rice wine
• 1 large egg white
• 1 tablespoon cornstarch
• 2 tablespoons oil
Vegetables
• 3 cups chicken broth or water
• 1 carrot peeled, cut into 1/2" thick slices
• 4 shitake mushrooms stems removed, quartered
• 1 medium zucchini peeled, seeds scooped out, sliced into 1/2" thick slices
• 1 bunch asparagus tips
Stir-Fry Sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine
• 1/2 teaspoon sugar
• 2 teaspoons cornstarch dissolved in 2 tablespoons cold water
• 2 teaspoons sesame oil
VIGO,JERECEL G. BSN2-A
Stir-Fry
• 2 teaspoons oil
• 1 slice ginger peeled, finely minced
• 1/4 cup chicken stock
Instructions
Velveting Chicken
1.Cut chicken into thin slices, small cubes, or thin strips. Place in bowl and add salt and rice
wine; mix well. Whisk egg white with fork until gel is broken down. Add to chicken, along with
cornstarch; mix well. Add 1 tablespoons of oil and stir until well mixed. Cover and refrigerate
for at least 30 minutes.
2.Bring 1 quart of water to a boil. Add 1 tablespoon oil and reduce heat to low. Transfer chicken
into pot and stir to separate pieces. Continue to stir until coating turns white. Then immediately
strain in colander.
Cooking Vegetables
1.Bring chicken broth to a boil in a saucepan. Add carrot slices. Cook until tender. Remove from
pan with slotted spoon. Add mushrooms and zucchini to chicken broth and cook until tender.
Remove from pan with slotted spoon. Add asparagus tips to pan and cook until tender. Remove
from pan with slotted spoon. Reserve 1/4 chicken broth stir-fry; store remaining broth for
another use.
Stir-Fry Sauce
1.In a small bowl, mix together Stir-Fry Sauce ingredients.
Stir-Frying Chicken
1.Heat oil in a wok or large skillet. Add ginger and stir-fry briefly until fragrant. Add cooked
vegetables to wok. place velveted chicken on top. Add 1/4 cup chicken stock to wok and cover.
Cook on high for 1 minute.
2.Add Stir-Fry Sauce and toss well for 1 minute to coat chicken and vegetables with sauce.
Serve.
VIGO,JERECEL G. BSN2-A
GLUTEN-FREE
30 minute Chicken Tortilla Soup
Ingredients
• 32 oz. gluten-free chicken broth
• 1 lb. boneless, skinless chicken tenders (uncooked)
• 2 garlic cloves, minced
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. smoked paprika
• 1 can (14.5 oz.) petite diced tomatoes with juice
• 1 cup corn (frozen or canned)
• 1 Tbsp. fresh lime juice
• 1/4 tsp. pepper
• 1/4 tsp. turmeric
Toppings:
• 1/2 cup shredded cheese (dairy or non-dairy)
• 1/2 cup sour cream (optional, dairy or non-dairy)
• 1/2 avocado, sliced and diced
• 1/2 lime, sliced
• Fresh cilantro (just a pinch or two depending on preference)
Tortilla Strips:
• 1 large gluten-free flour tortilla
• 1/2 Tbsp. olive oil
• coarse sea salt
VIGO,JERECEL G. BSN2-A
Instructions
1.Before you begin cooking, turn your oven on to 400˚. Get all ingredients out before you begin.
You can do the tasks such as shredding cheese and slicing avocado and lime while the soup is
cooking.
Soup:
1.To a dutch oven or large pot, add the chicken broth, raw chicken, minced garlic, chili powder,
cumin, and paprika. Turn heat to high to bring to boil. Boil for 10 minutes.
2.While chicken is cooking for 10 minutes, prepare tortilla strips. See below for instructions.
3.Turn heat to lowest setting. Remove chicken from pot onto cutting board. Shred the chicken
meat with two forks. Return chicken to soup pot and turn to high heat.
4.Add diced tomatoes with juice and corn to soup mixture. Boil on high heat for 5 minutes.
5.Remove from heat. Stir in lime juice, pepper and tumeric. Scoop out a bit to cool and taste.
You may desire to increase any seasonings or add some salt if desired. I didn't need to, but know
everyone has different tastes!
Tortilla Strips:
1.Lay one tortilla on a piece of parchment paper on a cutting board. Use a brush to spread olive
oil over the tortilla. Sprinkle coarse sea salt over tortilla. Use a pizza cutter to slice into strips that
are about 1/8" to 1/4" in width in one direction. Then slice four cuts in the other direction. Slide
entire sheet of parchment onto a cookie sheet. Bake in 400˚ oven for 10 min. Remove from oven
when done and set aside until ready to serve.
2.To serve, ladle into soup bowls and add desired toppings: tortilla strips, cheese, sour cream,
avocado, lime, cilantro.
Optional: You can also add a small can of diced green chilis if your family likes those! For a
little more heat, you can also use a can of diced tomatoes with jalepenos instead of just the plain
diced tomatoes.
If using canned corn, drain the water from it first.
