Gastric Bypass surgery » Cooking

White Chicken Chili – Cooking after Gastric Bypass

admin — Wed, 12 Oct 2011 07:54:11 +0000

White Chicken Chili www.pouchfriendly.com ??????????????????? ??????????????????? ??????????????????? ??????????????????? Add your WLS friendly recipes: www.pouchfriendly.com

Meatball Minestrone – Cooking after Gastric Bypass

admin — Tue, 04 Oct 2011 08:54:04 +0000

www.pouchfriendly.com Meatball Minestrone 2 tablespoons Olive Oil, 1 cup Diced Onion 1/2 cup Diced Carrots 3/4 cup Diced Celery 2 Garlic Cloves (minced) 1 1/2 cups Shredded Cabbage 1 medium Zucchini (sliced) 6 cups low-sodium Beef Broth 1 tablespoon Italian Seasoning mix 1/4 teaspoon Black Pepper Salt (to taste) One 28oz can Diced Tomatoes (undrained) One 6oz can Tomato Paste 2 cups prepared Meatballs One 15oz can Cannellini or Great Northern Beans (drained) One 14oz can Italian Green Beans (drained) 1/2 cup Small Shell Pasta (optional) In large saucepan, over Medium-low heat, saute onion, garlic, carrots, celery and zucchini in olive oil until onions are soft and transparent.Add cabbage, broth, seasonings, tomatoes, tomato paste and meatballs. Allow to simmer over medium-low heat until vegetables are tender. Add Cannellini beans, green beans and pasta. Cook until pasta is tender. Serve with shredded Parmesan cheese sprinkled on top. Add your WLS friendly recipes: www.pouchfriendly.com

Mushroom Salisbury Steak – Cooking after Gastric Bypass

admin — Sun, 02 Oct 2011 20:54:00 +0000

Mushroom Salisbury Steak www.pouchfriendly.com ??????????????????? ??????????????????? ??????????????????? ??????????????????? Add your WLS friendly recipes: www.pouchfriendly.com

Taco Soup – Cooking after Gastric Bypass

admin — Sun, 07 Aug 2011 05:58:17 +0000

www.pouchfriendly.com Taco Soup 1 pound ground beef or turkey 1 medium onion, chopped 1 16oz can chili beans, undrained 1 15oz can kidney beans, undrained 1 15oz can whole kernel corn 1 can tomato soup, undiluted 2 cups water 2 14.5oz cans peeled and diced tomatoes 1 4.5oz can diced green chiles 1 small can sliced olives 1 1.25oz envelope taco seasoning 2 t. chili powder In large saucepan/stock pot saute beef or turkey and onions over medium heat until browned. Drain. Return to pan and add remaining ingredients. Let simmer uncovered for 2-3 hours, stirring occasionally. Optional: Serve with shredded cheese and sour cream. Add your WLS friendly recipes: www.pouchfriendly.com

Buffalo Chicken Salad – Cooking after Gastric Bypass

admin — Sat, 06 Aug 2011 05:59:40 +0000

www.pouchfriendly.com Buffalo Chicken Salad 2 (8-ounce) boneless, skinless chicken breast halves 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste 2 teaspoons olive oil 2 hearts Romaine, cut into 1-inch strips (about 8 cups) 4 celery stalks, thinly sliced 2 carrots, coarsely grated 2 scallions, green and white part, sliced Light Blue Cheese dressing Preheat the broiler. Cut chicken into 1/2-inch pieces. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated (I like to let mine sit for a while, this intensifies the level of hot). Arrange the chicken on a baking sheet and broil until it is cooked through, about 4-6 mins. Arrange salad and toppings on plate, top with dressing.

Taco Salad – Cooking after Gastric Bypass

admin — Mon, 01 Aug 2011 05:58:55 +0000

www.pouchfriendly.com Taco Salad ½ head of rinsed, drained lettuce 1 medium tomato, diced 1 medium onion, diced 1 packet taco seasoning 1 cup shredded cheddar cheese 1 can rinsed and drained kidney beans 1 can rinsed and drained olives 1 lb lean ground beef, turkey or chicken Optional toppings: Light ranch dressing Low-fat sour cream Salsa Avocado Baked tortilla chips Brown and drain meat, return to skillet. Add half packet of taco seasoning with about ¼ cup of water to mix and heat through. Adjust water to your liking. Shred or cut up lettuce and put in large serving bowl. Add tomatoes, onions, cheese, beans and olives. Sprinkle contents of bowl with remaining half of taco seasoning. Add cooled taco flavored meat. Serve with desired toppings. ??????????????????? ??????????????????? ??????????????????? ??????????????????? Add your WLS friendly recipes: www.pouchfriendly.com

Greek Chicken Salad – Cooking after Gastric Bypass

admin — Fri, 29 Jul 2011 06:00:05 +0000

Greek Chicken Salad 1 pound chicken breast (or shirmp/protein of choice; tofu, white beans, pork loin) 2-3 tbsp Greek Seasoning (more or less depending on your preference) 2 tbsp EVOO 2 cucumbers, peeled, seeded and sliced into about 1/2 inch half moons 8 oz grape tomatoes, halved 1/4 red onion, thinly sliced 1 small can kalamata olives, drained 1/2 c crumbled reduced fat fetta cheese 1/2-3/4 c Greek Vinaigrette Fresh spinach And/or whole wheat pasta, cooked according to package directions. Preheat oven to 400. Generously drizzle and brush EVOO over chicken breast on a baking sheet lined with aluminum foil, prepared with cooking spray. Liberally sprinkle Greek seasoning over breasts. Bake for 18-20 mins, until juices run clear. Allow to cool before dicing. Mix everything in a large bowl, except fetta. Carefully incorporate fetta into salad. Cover and refirgerate for several hours. The longer it sits, the better. Serve on a bed of spinach, or pasta. Feel free to alter measurements to suit your taste.

Cabbage Patch Soup – Cooking after Gastric Bypass

admin — Sun, 07 Mar 2010 05:58:57 +0000

Cabbage Patch Soup 1 ½ lb lean ground beef 2 tbsp olive oil 1 clove garlic 1 cup each: Chopped celery, chopped onions, chopped carrots ½ chopped green bell pepper 2 cups cubed potatoes 3 cups sliced/chopped napa cabbage 1 28 oz can diced tomatoes, undrained 1 6oz can tomato paste 3-5 cups low sodium beef broth 1 bay leaf 1-1 ½ tsp dried basil 2 tbsp dried parsley 1 tsp paprika Salt & pepper to taste Brown beef, drain if needed. Cook celery, onions, carrots, green pepper and garlic in olive oil until soft- about 3-4 mins. Add all ingredients, except cabbage. Bring to boil, reduce to simmer. Cover and cook for about 20 mins. Add cabbage, cover and cook for about 10 more mins. Remove bay leaf before serving.

Mexican Chicken – Cooking after Gastric Bypass

admin — Tue, 02 Mar 2010 05:59:07 +0000

Mexican Chicken www.pouchfriendly.com 4 chicken breasts or thighs, skinless and boneless 1 medium onion chopped 1 can Rotel tomatoes 1 can Cream of Mushroom soup 2 cups uncooked whole wheat egg noodles 2 cups part-skim mozzarella cheese Crushed tortilla chips for topping Boil chicken with onion until no longer pink. Preheat oven to 375 degrees. Pull chicken out and allow to cool. Shred chicken and set aside. Add pasta to chicken and onion cooking liquid until a couple minutes shy of al dente. Drain pasta. Prepare an 8×8 baking dish with non-stick cooking spray. Layer pasta with onions, chicken, tomato and soup mixture. Top with mozzarella cheese. Sprinkle with crushed tortilla chips. Cover with foil and cook for 25-30 minutes until cheese is melted. Remove foil and broil for a couple minutes until browned on top.

Cheesy Chicken Cauliflower Soup – Cooking after Gastric Bypass

admin — Fri, 26 Feb 2010 06:04:45 +0000

Cheesy Chicken Cauliflower Soup www.pouchfriendly.com Add your WLS friendly recipes: www.pouchfriendly.com