Quinoa Stuffing!
2016-11-16 11:16:14
Serves 12
134 calories
22 g
0 g
4 g
4 g
0 g
116 g
221 g
5 g
0 g
3 g
Amount Per Serving
Calories 134
Calories from Fat 34
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 22g
7%
Sugars 5g
Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 cup Butternut squash, cut into 1" cubes
- 1 medium red onion,diced
- 1 1/2 cups uncooked quinoa
- 3 cups vegetable broth (Better than Buiollion brand)
- 2 Tbsp vegetable oil
- 3 cloves garlic, minced
- 2-3 tsp orange zest
- 2 cups spinach, chopped
- 2/3 cup dried cranberries (2/3 cup )
- Cube butternut squash , dice onion place on cookie sheet with garlic cloves . Drizzle oil , salt & pepper and bake for 30 minutes at 350 degrees. .
- 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.
- Mix roasted veggies with quinoa . Add chopped spinach , cranberries and pistachio . Season to taste.
- Serve warm
By Kathy Anderson
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Herb-Roasted Turkey Breast
2016-11-16 11:00:41
Serves 8
If you don't want to bother with a whole turkey, this is a simple and flavorful alternative to the whole bird
76 calories
2 g
9 g
4 g
4 g
1 g
51 g
598 g
0 g
0 g
3 g
Amount Per Serving
Calories 76
Calories from Fat 33
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Total Carbohydrates 2g
1%
Sugars 0g
Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine
- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- 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.
- 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.
By Food Network
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Non-Traditional Traditional Green Beans
2016-11-16 10:42:28
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.
74 calories
4 g
4 g
6 g
1 g
1 g
77 g
147 g
1 g
0 g
4 g
Amount Per Serving
Calories 74
Calories from Fat 52
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrates 4g
1%
Sugars 1g
Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3 pounds green beans, trimmed of stem end
- salt
- 1/2 cup skin on sliced almonds
- 3 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 2 large onions, sliced thin
- 2 tablespoons chopped fresh thyme leaves
- Freshly ground black pepper
- 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.
- 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.
- serving size for calories is bariatric-size
By Tyler Florence (foodnetwork)
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Roasted Sweet Potatoes
2016-11-13 17:23:34
Serves 12
53 calories
9 g
3 g
2 g
1 g
1 g
37 g
31 g
4 g
0 g
1 g
Amount Per Serving
Calories 53
Calories from Fat 15
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 9g
3%
Sugars 4g
Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3 sweet potatoes
- 2 tsp olive oil
- 1 tbsp butter
- 2 tbsp splenda brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- pinch salt
- 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.
- 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.
By Linda Carol
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Pumpkin Fluff
2016-11-13 16:57:11
Serves 10
121 calories
17 g
12 g
4 g
3 g
1 g
92 g
164 g
11 g
0 g
3 g
Amount Per Serving
Calories 121
Calories from Fat 38
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 17g
6%
Sugars 11g
Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 15 oz can pumpkin pie mix
- 1 box sugar free vanilla pudding
- 1 box sugar free butterscotch pudding
- 2 tubs Cool Whip Lite
- 2 cups skim milk
- Vanilla Waffers (optional)
- Mix together pumpkin pie mix, both puddings, 1 tub cool whip and the milk (one item at a time).
- Can be dressed up by layering pudding with 2nd tub of cool whip, and vanilla waffers in clear bowl or individual glasses.
By Linda
Adapted from Weight Watcher's
Adapted from Weight Watcher's
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Sweet Ricotta Pie
2016-11-13 16:03:03
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!
55 calories
6 g
49 g
2 g
4 g
1 g
87 g
43 g
6 g
0 g
1 g
Amount Per Serving
Calories 55
Calories from Fat 15
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 6g
2%
Sugars 6g
Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3 eggs
- ½ cup Truvia or ¾ cup Splenda Granulated
- 1 cup milk or half & half (do not use fat free version as it has starch and gums)
- 1 teaspoon pure vanilla extract
- 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)
- 1 cup canned crushed pineapple, well drained and squeezed of moisture
- Ground cinnamon
- Preheat oven to 325 degrees.
- 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.
- 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.
- Remove from the oven and let cool on a rack. Serve at room temperature or chilled.
By Terrye Lucas
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Sugar Free Carrot Cake
2016-11-13 15:47:36
Serves 10
Moist and delicious. Thanks, Terrye. Made for our 2016 Thanksgiving PostOp Living class.
349 calories
23 g
107 g
27 g
6 g
15 g
105 g
234 g
8 g
0 g
10 g
Amount Per Serving
Calories 349
Calories from Fat 233
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Total Carbohydrates 23g
8%
Sugars 8g
Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- ¾ cup almond flour
- ¾ cup all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ½ cup Truvia spoonable or 24 packets
- 3 large eggs
- One 5 ounce container Chobani Simply 100, Vanilla or Pineapple Coconut
- 1 teaspoon vanilla
- 4 tablespoons butter, melted
- 1 cup grated carrots, freshly cut on box grater and loosely packed into measuring cup, about 3 medium carrots
- 4 ounces Philadelphia light cream cheese (not fat free, which has food starch thickeners)
- 1 cup whipping cream cream
- 1 tablespoon Jello Sugar Free Instant Vanilla Pudding powder
- ¼ cup finely chopped walnuts
- 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.
- Blend the almond flour, flour, baking powder, salt, cinnamon and cardamom in a medium bowl and set aside.
- 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.
- 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.
- Whip cream cheese until fluffy, add cream and pudding powder and beat until smooth and creamy.
- When cake is completely cooled, scrape frosting onto center of layer, spread to edges and level. Sprinkle with the walnuts. Chill until serving.
By Terrye Lucas bariatriceating.com
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Cauliflower Mashed Potatoes
2016-11-13 15:42:20
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.
41 calories
4 g
6 g
2 g
2 g
1 g
88 g
60 g
2 g
0 g
1 g
Amount Per Serving
Calories 41
Calories from Fat 21
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 4g
1%
Sugars 2g
Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 large head cauliflower
- 2 tablespoon cream cheese, softened
- 1 tablespoon “Better Than Bullion”
- 1 tablespoons salted butter
- Salt & Pepper to taste
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- Set a stockpot of water to boil over high heat.
- 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 an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, chicken base, salt and pepper until smooth.
- Garnish with chives, and serve hot with pats of butter.
By Cindy Scofield
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Bari-Friendly Cheesecake Dessert
2016-11-11 17:46:03
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!
190 calories
20 g
27 g
6 g
14 g
4 g
73 g
346 g
19 g
0 g
2 g
Amount Per Serving
Calories 190
Calories from Fat 55
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Total Carbohydrates 20g
7%
Sugars 19g
Protein 14g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 1/2 c nonfat milk
- 8 oz 1/2 less fat cream cheese
- 1 oz package sugarfree fatfree pudding
- Blend milk and cream cheese together. Add pudding and blend again. Pour into individual dishes or serving bowl. Chill.
- 4 grams carbs per serving
By Judi Green
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Cauliflower Mushroom Sausage Stuffing
2016-11-10 18:55:00
Serves 10
Yummy alternative to traditional bread stuffing!!
166 calories
6 g
43 g
11 g
12 g
4 g
185 g
314 g
2 g
0 g
6 g
Amount Per Serving
Calories 166
Calories from Fat 100
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Total Carbohydrates 6g
2%
Sugars 2g
Protein 12g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3-4 cloves garlic
- 1 medium onion
- 3-4 ribs celery
- 1 cup chopped mushrooms
- 1 head cauliflower broken into small florets
- 1/2 lbs Jimmy Dean Sage pork sausage
- 1/2 lb ground turkey
- 1 15 oz can chicken broth
- 2 tbsp Better Than Broth Chicken Base
- 2 tsp ground sage
- 2 tsp dried thyme
- 2 tsp dried rosemary
- Salt and pepper to taste
- 1 tbsp butter or olive oil
- 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.
- In same skillet cook ground pork and turkey, season will salt and pepper to taste. Add to mixing bowl.
- 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.
- Put cauliflower florets into mixing bowl with other ingredients. Pour chicken broth mixture over cauliflower and mix all ingredients well.
- 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.
- Do not stuff this mixture into a turkey, must be cooked separately.
By Ruth Hayes
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
What and How to Eat After the Weight Loss
