2. Slice the bananas, in their skins, in half crosswise and then lengthwise so each banana yields 4 pieces. Set aside on a clean platter.
3. In a small bowl, combine the sugar and cinnamon. Sprinkle them with the cinnamon sugar. Let the bananas sit for 5 minutes.
4. Place the bananas, cut side down, on the center of grill. Grill for 2 minutes or until grill marks appear. Using a pair of tongs, turn them over and cook for 5 more minutes, or until the skin pulls away from the bananas. Remove the bananas from the grill and serve them immediately, on top of dark chocolate
Read more at: http://www.foodnetwork.com/recipes/grilled-bananas-recipe0.html?oc=linkback
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calories
67
fat
2g
protein
1g
carbs
14g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
1 envelope Lipton Recipe Secret's Savory Herb and Garlic
1/2 c white wine
1/4 c olive oil
8 oz shredded mozzarella
Instructions
Preheat oven to 375 F
Spray a 13x9 pan with Pam
Place 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and course black pepper, top with mushrooms
Whisk together olive oil, wine, and savory herb envelope then pour over everything
Loosely lay a piece of foil over
Bake for 30 minutes
Top with cheese and bake an additional 5 minutes
By Cheryl
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calories
1661
fat
116g
protein
117g
carbs
21g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Saute the cabbage with the salt in a non-stick skillet over medium high heat until softened and the juices have evaporated, 3-4 minutes. Transfer to a bowl to cool.
Mix the cooked cabbage with the pork, ginger, garlic, soy sauce, sesame oil and egg
Fill the peppers, arrange on a sheet pan and broil on center rack until meat is cooked, 8-10 minutes
By Susan Maria Leach
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calories
135
fat
8g
protein
7g
carbs
8g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes or until well done. Drain well. Do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with immersion blender, or food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base and pepper until smooth.
Garnish with chives, and serve hot with pats of butter
By George Stella
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calories
77
fat
6g
protein
3g
carbs
4g
more
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Preheat oven to 375 F. Toss edamame beans, olive oil, curry powder, salt and pepper together in a bowl until the beans are thoroughly coated. Spread out on baking sheet and roast for 15 minutes
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calories
87
fat
5g
protein
6g
carbs
5g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Heat olive oil n nonstick pan. Add meatballs and cook them till they are browned all around and cooked through. This should take about 10-12 minutes total.
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calories
238
fat
16g
protein
21g
carbs
2g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
They'll never guess what the crazy ingredients are! Royanne Gale (5 years WLS) has made these treats famous at support groups and classes. Her menfolk family members now demand them.
Preheat oven to 350F. Whisk together all ingredients through salt (cocoa, sugar, flour, bakign powder and soda, and salt) in medium bowl. In a small bowl, combine flax and water, and set aside. Place cauliflower and quick oats in food processor and process until broken down into small chunks. Add blueberries to food processor and process until blueberries are well broken down. Add in flax mixture and vanilla, and process one more time until all combined. Add wet ingredients to dry and mix as best you can. Gentily mix in milk, and then stir to combine. Fold in chocolate chips. Scoop batter into greased loaf pan and bake 30 minutes. Once done, remove from oven and let cool for a couple minutes. Then flip brownies onto cloth, and out of pan. Let cool a couple more minutes on cloth, before slicing. Refrigerate until serving time, with the side that was face-up in the oven, down.
Notes
Makes 8 "normal brownies" or 16 or more WLS portions
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calories
45
fat
2g
protein
1g
carbs
8g
more
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Optional - these all go great. Add whatever you fancy!
2 oz grated cheese (eg. cheddar)
2-3 splashes of Tapatio, tabasco, Siracha, or salsa
salt and pepper
Baking paper or muffin cups (only if you don't have a nonstick muffin tin)
Instructions
Preheat the oven to 390°F.
Wash and dice the pepper, onions and other vegetables and put them in a large mixing bowl.
Add the eggs and salt and mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won’t ruin the whole meal.
Optionally add some hot sauce,.
Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ;)
If you’re so inclined then layering some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter.
Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch.
Bon Appetit!!
Notes
Vary ingredients, such as zucchini, red onion, tomatoes, cubed ham, etc.
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calories
127
fat
7g
protein
10g
carbs
7g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
