Weight Loss Surgery Forums

Chef Dave Fouts is a premier chef, author, and speaker who is passionate about helping bariatric patients overcome their challanges with food choices following surgery. As a WLS post-op who has lost over 120 pounds, his personal journey has inspired him to help others learn about healthy shopping and cooking. His mission is as follows: “TO HELP FIGHT THE DISEASE OF OBESITY ONE MEAL AT A TIME BY EDUCATING,INSPIRING, AND MOTIVATING PEOPLE TO LIVE HEALTHIER LIVES.?

Enjoy these receipes below and look for Chef Dave’s column and recipes in each issue of OH Magazine!
 

Chicken Cacciatore
With Green Beans & Whole Wheat Penne
Servings: 8

Ingredients

2lb boneless, skinless chicken breasts
3tbsp all-purpose flour
1/8 tsp pepper
1tsp salt
1tbsp olive oil
1 medium onion, sliced
2 cloves garlic, minced
2tbsp fresh parsley, minced
½ tsp oregano
½ cup carrots, chopped
½ cup celery, chopped 
16oz unsalted canned tomatoes, chopped
½ cup white wine
6oz tomato paste
3cups whole wheat pasta, cooked
1lb green beans, cooked
 

Directions
1. Mix together flour, salt and pepper and coat chicken with mixture; set aside
2. Add olive oil to medium size sauce pan and heat on very low temperature
3. Add onions to pan and sauté until browned
4. Stir in garlic, parsley, oregano, carrots, celery, tomatoes, tomato paste, and white wine
5. Bring to a simmer and cook covered for 20 minutes
6. Serve over pasta and top with steamed green beans

Nutritional Information
Per serving: calories-280, calories from fat-30, total fat- 3.5g, saturated fat-0.5g, trans fat- 0g, cholesterol- 65mg, sodium- 580mg, total carbohydrate-30, dietary fiber-6g, sugars-7g, protien-32g, calories per gram; fat-9, carbohydrate-4, protien-4.

Parmesan Fish Bake 
4 servings (4 ounces each)

Ingredients
2 tablespoons flour
1 pound haddock filets cut into 4 equal pieces 
1 egg white
4 teaspoons grated Parmesan cheese
1 teaspoon salt
½ teaspoon pepper 
1 teaspoon paprika
Nonstick cooking spray
 

Directions
Preheat oven to 375 degrees.
Put flour in a shallow bowl or small plate. Coat fish on each side with flour.
In a flat dish, beat egg white with a fork until foamy. Dip fish on each side in egg white.
Spray a baking sheet with nonstick cooking spray. Place fish on baking sheet.
Sprinkle fish evenly with Parmesan cheese, salt, pepper, and paprika.
Bake for 15 to 20 minutes or until fish is browned and flakes easily with a fork. 

Nutritional Information
Per serving: 120 Calories (From Fat 20); Fat 2g (Saturated 0g); Cholesterol 65mg; Sodium 115mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 23g; Sugar 0g
 

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