Quinoa Stuffing!

 

 

Quinoa Stuffing!
Serves 12
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
134 calories
22 g
0 g
4 g
4 g
0 g
116 g
221 g
5 g
0 g
3 g
Nutrition Facts
Serving Size
116g
Servings
12
Amount Per Serving
Calories 134
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 221mg
9%
Total Carbohydrates 22g
7%
Dietary Fiber 2g
10%
Sugars 5g
Protein 4g
Vitamin A
34%
Vitamin C
16%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup Butternut squash, cut into 1" cubes
  2. 1 medium red onion,diced
  3. 1 1/2 cups uncooked quinoa
  4. 3 cups vegetable broth (Better than Buiollion brand)
  5. 2 Tbsp vegetable oil
  6. 3 cloves garlic, minced
  7. 2-3 tsp orange zest
  8. 2 cups spinach, chopped
  9. 2/3 cup dried cranberries (2/3 cup )
Instructions
  1. Cube butternut squash , dice onion place on cookie sheet with garlic cloves . Drizzle oil , salt & pepper and bake for 30 minutes at 350 degrees. .
  2. Cook quinoa just like you do rice. Add quinoa to 2 1/2 cups water, bring to boil, turn down to simmer for 10 minutes. Add vegetable oil and orange zest to quinoa.
  3. Mix roasted veggies with quinoa . Add chopped spinach , cranberries and pistachio . Season to taste.
  4. Serve warm
beta
calories
134
fat
4g
protein
4g
carbs
22g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/

Herb-Roasted Turkey Breast

 

Herb-Roasted Turkey Breast
Serves 8
If you don't want to bother with a whole turkey, this is a simple and flavorful alternative to the whole bird
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr
76 calories
2 g
9 g
4 g
4 g
1 g
51 g
598 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
51g
Servings
8
Amount Per Serving
Calories 76
Calories from Fat 33
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 9mg
3%
Sodium 598mg
25%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
1%
Sugars 0g
Protein 4g
Vitamin A
1%
Vitamin C
3%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
  2. 1 tablespoon minced garlic (3 cloves)
  3. 2 teaspoons dry mustard
  4. 1 tablespoon chopped fresh rosemary leaves
  5. 1 tablespoon chopped fresh sage leaves
  6. 1 teaspoon chopped fresh thyme leaves
  7. 2 teaspoons kosher salt
  8. 1 teaspoon freshly ground black pepper
  9. 2 tablespoons good olive oil
  10. 2 tablespoons freshly squeezed lemon juice
  11. 1 cup dry white wine
Instructions
  1. Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
  2. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
  3. Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
beta
calories
76
fat
4g
protein
4g
carbs
2g
more
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Non-Traditional Traditional Thanksgiving Green Beans

 

 

Non-Traditional Traditional Green Beans
Serves 24
These green beans were universally well-liked at our November Post-Op Living dinner. They are a worthy update on the family favorite Thanksgiving green beans.
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
74 calories
4 g
4 g
6 g
1 g
1 g
77 g
147 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
77g
Servings
24
Amount Per Serving
Calories 74
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 4mg
1%
Sodium 147mg
6%
Total Carbohydrates 4g
1%
Dietary Fiber 2g
8%
Sugars 1g
Protein 1g
Vitamin A
5%
Vitamin C
5%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 pounds green beans, trimmed of stem end
  2. salt
  3. 1/2 cup skin on sliced almonds
  4. 3 tablespoons unsalted butter
  5. 5 tablespoons extra-virgin olive oil
  6. 2 large onions, sliced thin
  7. 2 tablespoons chopped fresh thyme leaves
  8. Freshly ground black pepper
Instructions
  1. Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 3-5 minutes, the beans should still be crisp! Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
  2. Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.
Notes
  1. serving size for calories is bariatric-size
beta
calories
74
fat
6g
protein
1g
carbs
4g
more
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Roasted Sweet Potatoes

 

Roasted Sweet Potatoes
Serves 12
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Prep Time
10 min
Prep Time
10 min
53 calories
9 g
3 g
2 g
1 g
1 g
37 g
31 g
4 g
0 g
1 g
Nutrition Facts
Serving Size
37g
Servings
12
Amount Per Serving
Calories 53
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 3mg
1%
Sodium 31mg
1%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
4%
Sugars 4g
Protein 1g
Vitamin A
93%
Vitamin C
1%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 sweet potatoes
  2. 2 tsp olive oil
  3. 1 tbsp butter
  4. 2 tbsp splenda brown sugar
  5. 1 tsp cinnamon
  6. 1/4 tsp nutmeg
  7. pinch salt
Instructions
  1. Peel and cube potatoes. in bowl drizzle potatoes with olive oil and melted butter. Sprinkle potatoes with splenda brown sugar, cinnamon, nutmeg and salt. mix well to make sure spices evenly coat potatoes.
  2. Spread potatoes in single layer on top of parchment lined cookie sheet with lip. Bake at 375 degrees for approximately 30-40 minutes, until potatoes are tender.
beta
calories
53
fat
2g
protein
1g
carbs
9g
more
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Pumpkin Fluff

 

Pumpkin Fluff
Serves 10
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Prep Time
15 min
Prep Time
15 min
121 calories
17 g
12 g
4 g
3 g
1 g
92 g
164 g
11 g
0 g
3 g
Nutrition Facts
Serving Size
92g
Servings
10
Amount Per Serving
Calories 121
Calories from Fat 38
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 12mg
4%
Sodium 164mg
7%
Total Carbohydrates 17g
6%
Dietary Fiber 1g
3%
Sugars 11g
Protein 3g
Vitamin A
31%
Vitamin C
0%
Calcium
9%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 15 oz can pumpkin pie mix
  2. 1 box sugar free vanilla pudding
  3. 1 box sugar free butterscotch pudding
  4. 2 tubs Cool Whip Lite
  5. 2 cups skim milk
  6. Vanilla Waffers (optional)
Instructions
  1. Mix together pumpkin pie mix, both puddings, 1 tub cool whip and the milk (one item at a time).
Notes
  1. Can be dressed up by layering pudding with 2nd tub of cool whip, and vanilla waffers in clear bowl or individual glasses.
Adapted from Weight Watcher's
beta
calories
121
fat
4g
protein
3g
carbs
17g
more
Adapted from Weight Watcher's
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Sweet Ricotta Pie

Sweet Ricotta Pie
Serves 12
Dessert does not have to be a "Never" in the "new normal" eating after bariatric surgery. This is wonderful for a holiday dessert, or anytime. 5 minutes prep time!
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Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
55 calories
6 g
49 g
2 g
4 g
1 g
87 g
43 g
6 g
0 g
1 g
Nutrition Facts
Serving Size
87g
Servings
12
Amount Per Serving
Calories 55
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 49mg
16%
Sodium 43mg
2%
Total Carbohydrates 6g
2%
Dietary Fiber 0g
1%
Sugars 6g
Protein 4g
Vitamin A
4%
Vitamin C
2%
Calcium
8%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 eggs
  2. ½ cup Truvia or ¾ cup Splenda Granulated
  3. 1 cup milk or half & half (do not use fat free version as it has starch and gums)
  4. 1 teaspoon pure vanilla extract
  5. 1 pound POLLY-O original or part skim milk ricotta cheese (this is best supermarket brand, dont save a dollar and buy inferior cheese and do not use fat free as your dish will not turn out)
  6. 1 cup canned crushed pineapple, well drained and squeezed of moisture
  7. Ground cinnamon
Instructions
  1. Preheat oven to 325 degrees.
  2. Using the blender, pulse the eggs, Truvia, half & half, vanilla and ricotta until smooth. Stir in the pineapple and pour filling into glass or ceramic pie plate that has been coated with vegetable non stick spray. Sprinkle surface with cinnamon.
  3. Bake at 325 degrees for 35 to 40 minutes, or until the filling is slightly puffed at wide edge, turns golden and is set - meaning it should be firm, not jiggly when you gently move the pie plate from side to side - a little soft in the center is desired.
  4. Remove from the oven and let cool on a rack. Serve at room temperature or chilled.
beta
calories
55
fat
2g
protein
4g
carbs
6g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/

Sugar Free Carrot Cake

Sugar Free Carrot Cake
Serves 10
Moist and delicious. Thanks, Terrye. Made for our 2016 Thanksgiving PostOp Living class.
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
349 calories
23 g
107 g
27 g
6 g
15 g
105 g
234 g
8 g
0 g
10 g
Nutrition Facts
Serving Size
105g
Servings
10
Amount Per Serving
Calories 349
Calories from Fat 233
% Daily Value *
Total Fat 27g
41%
Saturated Fat 15g
76%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 107mg
36%
Sodium 234mg
10%
Total Carbohydrates 23g
8%
Dietary Fiber 2g
6%
Sugars 8g
Protein 6g
Vitamin A
49%
Vitamin C
2%
Calcium
9%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ¾ cup almond flour
  2. ¾ cup all purpose flour
  3. 1½ teaspoons baking powder
  4. ½ teaspoon salt
  5. 1 teaspoon cinnamon
  6. ½ teaspoon cardamom
  7. ½ cup Truvia spoonable or 24 packets
  8. 3 large eggs
  9. One 5 ounce container Chobani Simply 100, Vanilla or Pineapple Coconut
  10. 1 teaspoon vanilla
  11. 4 tablespoons butter, melted
  12. 1 cup grated carrots, freshly cut on box grater and loosely packed into measuring cup, about 3 medium carrots
  13. 4 ounces Philadelphia light cream cheese (not fat free, which has food starch thickeners)
  14. 1 cup whipping cream cream
  15. 1 tablespoon Jello Sugar Free Instant Vanilla Pudding powder
  16. ¼ cup finely chopped walnuts
Instructions
  1. Preheat oven to 350 degrees. Spray an 8 inch round cake pan with vegetable cooking spray and line with a round of parchment or waxed paper.
  2. Blend the almond flour, flour, baking powder, salt, cinnamon and cardamom in a medium bowl and set aside.
  3. Whisk the Truvia, eggs, yogurt, vanilla and butter in a large bowl until creamy; add the dry ingredients and mix until just blended. Fold in the carrots.
  4. Pour into prepared pan and bake 30 to 35 minutes until toothpick inserted near center comes out clean. Turn out onto cooling rack and peel off paper.
  5. Whip cream cheese until fluffy, add cream and pudding powder and beat until smooth and creamy.
  6. When cake is completely cooled, scrape frosting onto center of layer, spread to edges and level. Sprinkle with the walnuts. Chill until serving.
beta
calories
349
fat
27g
protein
6g
carbs
23g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/

Holiday Cauliflower Mashed Potatoes

 

Cauliflower Mashed Potatoes
Serves 10
Cindy brought these to our Thanksgiving dinner PostOp Living gathering, and it was voted Best of the Best. SERIOUSLY. No one will know it's cauliflower. Amazing and delicious.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
41 calories
4 g
6 g
2 g
2 g
1 g
88 g
60 g
2 g
0 g
1 g
Nutrition Facts
Serving Size
88g
Servings
10
Amount Per Serving
Calories 41
Calories from Fat 21
% Daily Value *
Total Fat 2g
4%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 6mg
2%
Sodium 60mg
3%
Total Carbohydrates 4g
1%
Dietary Fiber 2g
7%
Sugars 2g
Protein 2g
Vitamin A
2%
Vitamin C
68%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large head cauliflower
  2. 2 tablespoon cream cheese, softened
  3. 1 tablespoon “Better Than Bullion”
  4. 1 tablespoons salted butter
  5. Salt & Pepper to taste
  6. 1/2 teaspoon chopped fresh or dry chives, for garnish
Instructions
  1. Set a stockpot of water to boil over high heat.
  2. 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.
  3. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, chicken base, salt and pepper until smooth.
  4. Garnish with chives, and serve hot with pats of butter.
beta
calories
41
fat
2g
protein
2g
carbs
4g
more
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Bari-Friendly Cheesecake Dessert

Bari-Friendly Cheesecake Dessert
Serves 6
Judi made this for our Thanksgiving dinner class, but it's quick for a low cal dessert anytime. Everyone loved it. Too easy!
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
190 calories
20 g
27 g
6 g
14 g
4 g
73 g
346 g
19 g
0 g
2 g
Nutrition Facts
Serving Size
73g
Servings
6
Amount Per Serving
Calories 190
Calories from Fat 55
% Daily Value *
Total Fat 6g
9%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 27mg
9%
Sodium 346mg
14%
Total Carbohydrates 20g
7%
Dietary Fiber 0g
0%
Sugars 19g
Protein 14g
Vitamin A
17%
Vitamin C
3%
Calcium
44%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 c nonfat milk
  2. 8 oz 1/2 less fat cream cheese
  3. 1 oz package sugarfree fatfree pudding
Instructions
  1. Blend milk and cream cheese together. Add pudding and blend again. Pour into individual dishes or serving bowl. Chill.
Notes
  1. 4 grams carbs per serving
beta
calories
190
fat
6g
protein
14g
carbs
20g
more
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Cauliflower Mushroom Sausage Stuffing

 

Cauliflower Mushroom Sausage Stuffing
Serves 10
Yummy alternative to traditional bread stuffing!!
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166 calories
6 g
43 g
11 g
12 g
4 g
185 g
314 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
185g
Servings
10
Amount Per Serving
Calories 166
Calories from Fat 100
% Daily Value *
Total Fat 11g
17%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 43mg
14%
Sodium 314mg
13%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
8%
Sugars 2g
Protein 12g
Vitamin A
3%
Vitamin C
51%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3-4 cloves garlic
  2. 1 medium onion
  3. 3-4 ribs celery
  4. 1 cup chopped mushrooms
  5. 1 head cauliflower broken into small florets
  6. 1/2 lbs Jimmy Dean Sage pork sausage
  7. 1/2 lb ground turkey
  8. 1 15 oz can chicken broth
  9. 2 tbsp Better Than Broth Chicken Base
  10. 2 tsp ground sage
  11. 2 tsp dried thyme
  12. 2 tsp dried rosemary
  13. Salt and pepper to taste
  14. 1 tbsp butter or olive oil
Instructions
  1. Chop garlic, onion and celery. Melt butter or heat olive oil in skillet, saute onions, garlic and celery until onions become translucent, transfer to mixing bowl.
  2. In same skillet cook ground pork and turkey, season will salt and pepper to taste. Add to mixing bowl.
  3. Pour chicken broth into skillet and scrape sides of pan to gather all "crusty" remnants in pan; add chicken base, sage, thyme, and rosemary and mix well.
  4. Put cauliflower florets into mixing bowl with other ingredients. Pour chicken broth mixture over cauliflower and mix all ingredients well.
  5. Put into baking dish cover with foil and bake in 375 degree oven until cauliflower is cooked through (approx 45-60 min) or put into Crock-pot and cook 4-6 hrs on low heat. Do not stuff this mixture into a turkey, must be cooked separately.
Notes
  1. Do not stuff this mixture into a turkey, must be cooked separately.
beta
calories
166
fat
11g
protein
12g
carbs
6g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/