Optional: ¼ cup coarsely chopped toasted unsalted pistachios
Instructions
1 Preheat oven to 375°F.
2 Scrub beets well; wrap in foil while still wet and place in a small baking pan. Bake until the tip of a knife slips into a beet easily, 1 to 1¼ hours. Let cool, still wrapped, for 15 minutes. Unwrap and let cool for 10 minutes more. Use a paper towel to rub the skins off. Trim off the ends. Slice the beets into wedges or slices. Rinse and drain beet greens (or chard), leaving a little water still clinging to them; set aside.
3 Grate ½ teaspoon zest from 1 tangerine (or clementine). Slice the ends off all the fruit, then slice off the peel and white pith, following the curve of the fruit. Cut the fruit into segments or slices and set aside. Combine the zest with vinegar, mustard, ¼ teaspoon salt and a generous grinding of pepper in a medium bowl. Whisk in 4 teaspoons oil. Add the sliced beets and toss to coat; let stand for 15 minutes.
4 Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the greens and remaining ¼ teaspoon salt; cook, gently stirring, until just wilted, 2 to 3 minutes.
5. Divide the greens among 4 salad plates. Top with the beets, fruit, feta and pistachios. Drizzle with any remaining dressing.
Notes
Most of the time to prep this salad is in the cooking time for the beets. Chopping and mixes goes quite quick.
By Adapted from Recipe by Laraine Perri
beta
calories
56
fat
3g
protein
1g
carbs
6g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Dump all ingredients except corn starch into pressure cooker. Tightly secure pressure cooker lid. Place on stove at high temperature. When cooker comes to full pressure, reduce flame to low and continue cooking for approximately 18 minutes (depending upon size of chicken breast, you might have to adjust the cooking time).
Debone chicken. Return chicken to mixture and place mixture in skillet. Make slurry with water and corn starch. Add slurry to skillet. Bring to a boil and simmer for 1 minute.
Notes
This easy recipe can be served as a stew, in tortillas for tacos or made into a great green enchilada dish. Enjoy!
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 )
Instructions
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
beta
calories
134
fat
4g
protein
4g
carbs
22g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
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
beta
calories
76
fat
4g
protein
4g
carbs
2g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
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.
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.
Notes
serving size for calories is bariatric-size
By Tyler Florence (foodnetwork)
beta
calories
74
fat
6g
protein
1g
carbs
4g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
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
beta
calories
53
fat
2g
protein
1g
carbs
9g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
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!
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
Instructions
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
beta
calories
55
fat
2g
protein
4g
carbs
6g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
