Bariatric Buddy

Bariatric friendly recipes / Let's share!

Patrece S.
on 5/13/09 8:39 pm, edited 5/13/09 8:41 pm - CO
I wanted to offer members a place to find and share bariatric patient friendly recipes, so I am starting this topic as a place to do this. Please feel free to share your favorites!

Patrece
JUST DO THE NEXT RIGHT THING!
Obesity Help Support Group Leader & Coach
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 Lost 114 lbs. working on getting rid of a recent 10 lb regain...and WILL succeed! 

Patrece S.
on 5/13/09 8:57 pm - CO

Patrece
JUST DO THE NEXT RIGHT THING!
Obesity Help Support Group Leader & Coach
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 Lost 114 lbs. working on getting rid of a recent 10 lb regain...and WILL succeed! 

ScorpioMama77
on 5/14/09 11:43 am - Pueblo, CO
DS on 08/19/09 with
I'm not sure if all the DS recipes will work for RNYers as well(mostly due to the high fat content), but here's some of the recipes I've started saving for after I'm switched.

Cheesecake Cupcakes (nutritional info included in the link)
3 - 8 oz. packages of cream cheese
1 cup of Splenda
5 eggs
1 1/2 tsp Vanilla

Filling:
8 oz Sour Cream
2 TBSP Splenda
1/4 tsp Vanilla

Bring cream cheese to room temperature. Place cream cheese in a bowl, and add one egg at a time, beating with a hand mixer. Slowly add the Splenda and vanilla. (The batter will be thin.)

Pour into paper cupcake liners. (Makes approx. 12 very full cupcakes.) Bake in a 300 degree oven for 30 - 35 minutes ****il large cracks appear on the top). Remove from oven and cool for 5 minutes.

Combine filling ingredients and add a tsp on top of each cupcake and return to the oven for 5 minutes.

Cool and then keep refrigerated.
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Val's Fabulous Ricotta Fluff Stuff
1 large container of ricotta cheese
1 box  SF jello instant cheesecake pudding
dollop or two of sour cream (to taste)
A little bit of milk to lighten it up (about a cup-add last and gradually)

Mix it all up and enjoy however you want it.  I love it with strawberries!  It's a great fruit dip or just eating straight out of the bowl. 

Variation for fluff:  Do whatever flavor of pudding you like and add a little milk to get the texture you like.

Warning:  Walmart's ricotta is very grainy in texture and never mixes to anything smooth and creamy.  Tasty, but strange.


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This is a great link for Low Carb Recipes - Linda's Low Carb Menus & Recipes

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Fabulous Custard -- full of protein, easy on new DS post-ops ~delicious!
3 cups milk
3/4 cup splenda
4-5 eggs (depending on size)
2 tsp vanilla
1/2 tsp nutmeg (optional)
handful of coconut (optional)

Preheat oven to 375'.  Beat eggs, nutmeg and vanilla together in baking dish.  On the stove, bring the milk and splenda just to a boil, then stir together to the eggs.  Bake for 25 min
NOTE:  when the milk is coming near to a boil, you'll get a little foam on the top.  Remove this foam before stirring into the eggs, or it will get a weird texture on top.

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Sweet & Salty Nut Snack
1 1/2 cups of nuts (I like almonds or walnuts, sometimes peanuts)  
3/4 Splenda brown sugar
2 TBSP butter
1/2 tsp vanilla

Line a baking sheet with buttered foil.  In a heavy skillet, combine nuts & brown sugar, butter and vanilla.  Cook over medium high heat until sugar melts.  DO NOT STIR.  Shake skillet from time to time to coat nuts.  Reduce heat and cook for about another 3-5 minutes on medium low heat.   Pour contents onto foiled baking sheet and cool completely.  Break the contents into clusters and store in an airtight container unless you feel compelled to gobble up all the contents!

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Paula Deen's Flourless Peanut Butter Cookies
1 cup peanut butter
1 egg
1 tbsp vanilla
1 cup Splenda

Mix and roll into balls (about walnut sized) and flatten with fork dipped in Splenda.  Bake at 350 for 12 minutes.  

TIPS
-Do NOT overocok -- they will get crumbly since there's no gluten
-Peanut butter is naturally low sugar - the low sugar kind only reduces it by 1g per serving.
-If you're picky about artificial sweeteners, I've done a 3/1 with splenda and sugar to cut the after taste and it's good.  Presently, I do full-splenda in the cookies, and roll in regular sugar and that's good too.  I've also added semi-sweet chocolate chips to shake things up.

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Another fantastic recipe blog - especially the protein ice creams! 
The World According to Eggface

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Again, I'm not sure how much will work for the RNYer or Lapbander.
Patrece S.
on 5/14/09 5:03 pm - CO
For most who have had weight loss surgery, i think these could work, as long as they used the low fat versions of the "fatty" products, and of course consume in extreme moderation!
Thanks for sharing these with everyone!

Patrece
JUST DO THE NEXT RIGHT THING!
Obesity Help Support Group Leader & Coach
http://www.obesityhelp.com/group/bariatricbuddy          
      
 Lost 114 lbs. working on getting rid of a recent 10 lb regain...and WILL succeed! 

ScorpioMama77
on 5/14/09 5:10 pm - Pueblo, CO
DS on 08/19/09 with
Well, if they are RNY patients, they'd need to use low-fat.  But DSers only absorb 20% of the fats consumed, so full fat is fine for us.  We also need to have more protein than RNYers (100-120g per day) because we only absorb 50-60% of it.  That's why I say I'm not sure if the recipes will work for everyone, but they're here just in case...
Patrece S.
on 5/14/09 5:12 pm - CO
Thats good info to know! Thank you!

Patrece
JUST DO THE NEXT RIGHT THING!
Obesity Help Support Group Leader & Coach
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 Lost 114 lbs. working on getting rid of a recent 10 lb regain...and WILL succeed! 

ScorpioMama77
on 5/14/09 5:19 pm - Pueblo, CO
DS on 08/19/09 with
No prob.  The post-op DS nutritional needs are very different from the RNY or lapband...it's one of the reasons I chose it! 
Shasta L.
on 5/24/09 11:54 am - CO
I do something similar to the ricotta fluff.
I combine
1 cup FF cottage cheese
1/2-1 pakg. SF, instant pudding mix
2 Tablespoons soy slender soymilk
   Blend all together in blender.
makes Two servings.

High in protein, and Low carb.

Patrece S.
on 5/24/09 2:19 pm - CO
I'm going to have to give this a try. I eat cottage cheese all the time! Thanks for sharing Shasta!

Patrece
JUST DO THE NEXT RIGHT THING!
Obesity Help Support Group Leader & Coach
http://www.obesityhelp.com/group/bariatricbuddy          
      
 Lost 114 lbs. working on getting rid of a recent 10 lb regain...and WILL succeed! 

Tania C.
on 8/23/09 6:51 am - Wyandotte, MI
RNY on 08/10/09 with
Sounds yum, I love cottage cheese and instant pudding. Actually I think I will try it soon!
       
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Darlene E.
on 9/16/10 10:15 am - Harrow, Canada
RNY on 11/10/08 with
Just tried this, but I added 1/4C skim milk so it's more like a pudding texture. Yum.
Thanks for posting this.


SINCE MY RNY NOVEMBER 10 2008

Created by MyFitnessPal - Free Food Diary


    
Patrece S.
on 5/30/09 9:21 pm - CO
Yummy Chicken & Peppers!
2 Chicken breasts, boneless / skinless sliced into thin strips, or cubed.
2 Green Peppers, cut into medium thickness slices
2 Lg cans of whole peeled tomato's
garlic: fresh minced, or garlic powder.
salt & pepper
Parmasian cheese
Non stick olive oil cooking spray

Spray lg skillet with olive oil cooking spray. Set heat to medium. Add prepared chicken to skillet. Coo****il chiken is cooked through, do not over cook. Add 2 cans of tomato's. Using spatula, cut tomato's in half in the pan. Add prepared peppers. Add garlic to taste. Simmer on medium low to medium heat for about 20 - 30 minutes, until peppers are cooked, but not mushy.
Remove from heat and serve. Top with Parmasian cheese, and salt and pepper to taste.

This dish is tasty and healthy. It is a good dish to serve over whole grain wheat pasta, or without the pasta, if you are avoiding carbs. I personally like to add mushrooms to the mix as well, I add them when I add the peppers.  Enjoy!

Patrece
JUST DO THE NEXT RIGHT THING!
Obesity Help Support Group Leader & Coach
http://www.obesityhelp.com/group/bariatricbuddy          
      
 Lost 114 lbs. working on getting rid of a recent 10 lb regain...and WILL succeed! 

Tania C.
on 8/23/09 6:54 am - Wyandotte, MI
RNY on 08/10/09 with
This sounds delicious. It will be a while, but I will try it when I can have "meats" in a few weeks. It reminds me of my Mom's cooking. You-yum! I hope we can keep this thread current!
       
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ejjy
on 7/21/09 7:57 pm - Watertown, MA
this is the only recipe i've written up, it's a chicken casserole.  i use mainly "real" ingredients but this can be easily toned down in fat for RNY with a few substitutions, or made more "lush" for DSers by increasing others (or throw in a few of your own, hell, it's a casserole).  I liked this because it's chicken, which can be a problem for RNYs especially early out, but prepared this way i found it pretty pouch-friendly.

about 2/3 of a medium sized vidalia onion, chopped
about a pint of mushrooms, chopped
2 cloves of garlic, crushed
2 cups of cooked brown rice (optional for us, but i had to include some carbs for the regular eaters in my family)
All the white meat and some of the leg meat from 1 rotiserie chicken (supermarket) - SHREDDED or broken up into bite-size bits
2 sliced tomatos
4 oz. feta cheese
4 oz shredded cheddar
2 tb butter (could be done with olive oil, probably, or less fat; i was working from another recipe)
2 cups of fresh spinach, pre-washed, roughly chopped

cookware:
1 12-inch fry pan
1 oven-safe casserole dish

Oven preheated to 350-375 degrees

1) in large pan, medium heat, melted 2 ts butter to coat pan, sauteed onions until started to become soft.  this is one place you could probably save fat; lower heat, take more time, use pam
2) tossed in 2 crushed cloves for 1 minute
3) cleared a spot in middle of pan, added a little butter, tossed in chopped mushrooms, let sit stirring occasionally for 5-8 minutes, reduce heat if pan starting to brown out
4) cleared a spot in middle of pan, added a little butter, tossed in 1/2 of spinach
5) when spinach wilted, cleared a spot in middle of pan, added a little butter, tossed in 2nd half
6) when 2nd half wilted, tossed in chicken, stirred, added some salt & pepper to taste
7) while chicken heating up (in this case it's rottiserie so it's already cooked), put cooked rice in bottom of casserole dish.  sprinkled feta and cheddar in thin layer.
8) spread veggie/chicken mix over rice/cheese in casserole dish.
9) added most of the rest of the cheese (feta and cheddar) into chicken layer, stirring slightly to mix.  did not have much issue with this layer getting mixed into rice layer.  I did it this way b/c adding cheese to hot pan is invitation to cleaning disaster.
10) top with layer of tomatos and then sprinkle remaining cheeses over tomatos.

baked for about 20 minutes until cheese was melted and tomatos looked cooked.  Friggin AWESOME!!!! 

RNY 6/16/09 - Last weighed 10/27/2011 weighed 151 lost 52 pounds  66% toward personal goal  of 125, six pounds from unofficial unpretentious goal of 145lbs......basically very happy.   boo-rah, RNY!

Patrece S.
on 7/21/09 9:09 pm - CO
OHHHHHHHHH sounds excellent! I am going to have to give this a try for sure! Maybe tomorrow for dinner! I have 4 chicken breasts left over from grilling last night, and was wondering what to do with it for a change of pace!
Thank you for sharing!
Patrece

Patrece
JUST DO THE NEXT RIGHT THING!
Obesity Help Support Group Leader & Coach
http://www.obesityhelp.com/group/bariatricbuddy          
      
 Lost 114 lbs. working on getting rid of a recent 10 lb regain...and WILL succeed! 

Tania C.
on 8/23/09 6:56 am - Wyandotte, MI
RNY on 08/10/09 with
This souds soooo good! What an awesome recipe. Who doesn't love a good cassarole?
       
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Kathy B.
on 8/1/09 4:55 pm - Virginia, MN

These salads are from Chef Dave bariatric chef.


Grilled Chicken Pecan Salad

1 lb chicken breast ½ C chopped pecans

1 C lite mayo ½ red bell pepper

½ C green onions 1 tsp lemon juice

1

/8 tsp paprika Salt & pepper

Lightly season the chicken breasts with salt, pepper and paprika. Grill until cooked through. Dice the

grilled chicken into pieces about ½ inch square and place diced chicken in a mixing bowl. Dice the

red bell pepper and add to the bowl. Chop green onions into small pieces and place in bowl with

chicken and peppers. Add lemon juice, lite mayo, and chopped pecans. Stir to mix all of the

ingredients together. Serve room temperature or chilled.

 

Spinach Salad with Strawberry Vinaigrette

4 C fresh spinach 2 C strawberries

½ C gorgonzola cheese 2 pkts sugar substitute (e.g., Splenda

½ red onion 2 tbsp salad oil

½ C walnuts Juice from one lemon

1 red bell pepper Salt & pepper to taste

®)

To make the vinaigrette, combine strawberries, canola oil, Splenda

into mixing bowl. Wisk together briskly. Let sit 3-4 minutes. Place spinach into bowl of vinaigrette

and toss. Serve into individual bowls. Slice red onion into rings and cut red bell pepper into julienne

strips. Garnish each salad with red onion rings, red bell pepper strips, walnuts and gorgonzola

cheese on top.

®, salt, pepper, and lemon juice




Watermelon Salad

4 C watermelon 2 sprigs fresh mint

½ C green onions 2 tbsp salad oil

2 kiwis 2 tbsp raspberry vinegar

1 C strawberries

Dice watermelon into 2-inch-square chunks and place in large mixing bowl. Add in diced green

onions and several fresh mint leaves, finely chopped. Add kiwis and strawberries sliced into bite-size

pieces. Pour 2 tbsp canola oil and 2 tbsp raspberry vinegar into mixing bowl. Add a pinch of salt and

mix all ingredients together with a large spoon. Serve room temperature or chilled.

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wendiwoo
on 8/11/09 5:40 pm
 These salads sound AMAZING! I would have never thought to do this with watermelon but I am going to have to try it while the watermelons are still in season.
Patrece S.
on 8/1/09 5:24 pm - CO
MMMMM... sound nummy! Thanks for sharing Kathy!

Patrece
JUST DO THE NEXT RIGHT THING!
Obesity Help Support Group Leader & Coach
http://www.obesityhelp.com/group/bariatricbuddy          
      
 Lost 114 lbs. working on getting rid of a recent 10 lb regain...and WILL succeed! 

Kathy B.
on 8/26/09 6:05 pm - Virginia, MN
Gleaned this from someone else, sounds nummmmy.  Can't wait till it is an option for me, few weeks off yet.

JILLY'S CHICKEN POT PIE


 This is kinda a mix between bisquick and my own tweaks…. Jillys Carbquik Chicken Pot Pie (Nutritional facts based upon serving 6) Filling: 12oz cooked and diced chicken (I seasoned mine for added flavor when I cooked it…I cooked in the Ziploc zip and steam bags!) 16 oz frozen mixed veggies 1 can cream of chicken soup Topping 2 eggs 1 cup milk Few shakes garlic powder, Italian seasonings, and parmesan cheese 1 ½ c carbquik Mix the filling ingredients together and place in the bottom of a greased square pan (8X8 or 9X9) Mix all the topping ingredients together and spread on the filling Bake at 400 for 45 mins.
 
 
Nutrition Facts
Jilly's Chicken Pot Pie 
 
  Serving Size: 1 serving

Amount Per Serving
  Calories 300.3
  Total Fat 12.1 g
      Saturated Fat 3.8 g
      Polyunsaturated Fat 1.1 g
      Monounsaturated Fat 2.2 g
  Cholesterol 111.8 mg
  Sodium 687.8 mg
  Potassium 413.8 mg
  Total Carbohydrate 31.3 g
      Dietary Fiber 15.2 g
      Sugars 2.3 g
  Protein 27.4 g

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Patrece S.
Group Leader

Kathy B.
Co- Leader