Best Protein Powder for PCOS: Fueling Your Health
Discover the top protein powders for managing PCOS. Learn about their benefits, how to choose the right one, and tips for incorporating them into your diet.
Far from a traditional pot pie, but just as delicious. Mexican ingredients blend beautifully in a delicate and edible bowl.
This recipe includes superfoods such as:
Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.
For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.
1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
2 tablespoons butter or margarine
1/4 cup chopped onion
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
1 package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped
1 can (15 oz) black beans, drained, rinsed
3 tablespoons Old El Paso™ canned chopped green chiles, drained
1 cup frozen corn
1/2 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (2 oz)
1/2 cup Old El Paso™ Thick ‘n Chunky salsa (any variety)
Heat oven to 375 °F. Place four 6-oz custard cups upside down on cookie sheet with sides. Spray cups with cooking spray.
Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 4 squares. Place 1 dough square over each custard cup, stretching to fit bowl.
Bake 12 to 15 minutes or until golden brown. Cool 5 minutes. Remove from custard cups. Place on cooling rack.
Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth; cook and stir until bubbly and thickened. Stir in chicken, black beans, green chiles and corn. Simmer about 5 minutes or until hot.
Spoon about 3/4 cup chicken mixture into each crescent bowl. Top with cheese and salsa.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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