Celebrate July 4th with WLS Recipes

July 1, 2015

As a country, we celebrate our independence on July 4th.  As WLS'ers, we celebrate our independence from being unhealthy to healthy.  We don't have to prepare a dish full of sugar and fat to commemorate a holiday.  Instead, for Independence Day, make a platter with strawberries, watermelon, blueberries and sliced cheese into an American flag.   Fun, easy and healthy!

Celebrate Independence Day WLS style, courtesy of  The World According To Eggface.  You don't need to be faced with mounds of potato salad and other high fat, high carb food choices when you can enjoy these WLS-friendly recipes.

Weight Loss Surgery Recipes

 

Zucchini Weenie 1SHELLY'S ZUCCHINI WEENIES

Ingredients:

Small zucchinis
Hot dogs
Olive Oil

Directions:

1.  Cut hot dogs and zucchinis lengthwise. Set hot dogs aside.
2.  With a melon baller or teaspoon, carefully scrape out some of the fleshy part of the inside the zucchini. You are making a zucchini canoe.
3.  Place 1/2 a hot dog in each hollowed out zucchini half.
4.  Brush with olive oil and place on the BBQ.  Grill about 5 minutes per side with the lid down for 1/2 the cooking time.
5.  In the last minute or so you can add a slice of cheese if you want to make a Cheesy Zucchini Weenie or for fun use a squirt of that Easy Cheese spray cheese in a can stuff.

SHELLY'S TOP HAT BACON CHEESEBURGER SLIDERS
8 servings

Eggface Top Hat SlidersIngredients:

3/4 lb. Ground Beef (or Turkey)
2 Tablespoons Bacon Bits (or Crumbled Bacon)
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
dash of Salt
a few twists of Black Pepper
Sliced Cheddar Cheese
Sliced Tomato
Dill Pickle Sliced

Directions:

1.  Mix meat, bacon, and seasonings till just combined (do not over mix.) Form into a roll. Shelly suggests using plastic wrap to help make it 8 even servings
2.  Grill on one side till browned about 5 minutes, flip cook about 4 more minutes. Add cheese.
3.  Add sliced tomato and pickle top hat.

Optional:  Place burgers in a Boston (or Butter) Lettuce Cup.  If you're a dip lover, Shelly suggests serving with a Greek Yogurt Horseradish Dip (just plain Greek yogurt and a dollop of fresh horseradish mixed in.)

BAKED BEAN CASSEROLE

Shellys Baked Bean Casserole 3Ingredients:

4 slices Bacon, cut in half
1/2 a package of Ground Turkey
1/2 a Maui Sweet Onion, diced fine
1 Granny Smith Apple, diced fine
2 cloves Garlic, crushed
2 (15 oz.) cans Cannellini Beans, rinsed & drained
1/2 cup BBQ Sauce
a few twists of Black Pepper
Olive Oil for sauteing

Directions:

1.  Microwave bacon for 2 minutes till limp but not fully cooked. Set aside.
2.  Saute turkey until no pink is seen. Set aside.
3.  Saute onions till golden. Add apple sauce until they start to give a bit. About 5 minutes.
4.  Add all remaining ingredients including the turkey (except bacon) mix to combine.
5.  Pour into a casserole baking dish (such as Pyrex). Place bacon slices across top. Bake at 350 for 1 hour.

From Shelly.......I use the real deal BBQ sauce (they do make no/low sugar ones). For 1/2 cup spread out over an entire dish (a good 6 portions for non-ops) really just gives the beans the taste. I don't have issues with it but if you do there are some products out there. I use a combo of two BBQ sauces (a brown one and a redder one.)

BACON CHEESEBURGER DEVILED EGGS

Eggface Bacon Cheeseburger Deviled EggsIngredients:

4 Hardboiled Eggs
1/3 cup Leftover Cooked Ground Beef, crumbled
2 Tablespoons Greek Yogurt, plain
2 Tablespoons (plus additional Tablespoon for top) Shredded Colby Jack Cheese
2 Tablespoons Leftover Cooked Bacon, crumbled (or storebought Real Bacon Bits)
dash of Kosher Salt
a few twists of Black Pepper

Directions:

1.  Hard cook eggs. Cool. Cut in half. Remove yolks and mash with yogurt till smooth-ish.
2.  Add bacon, cheese, salt and pepper.
3.  Spoon back into egg whites.
4.  Add crumbled beef and few shreds of additional shredded cheese on top.

Shelly's way to hard cook eggs:  Place eggs in a deep pot. Fill pot with cold water till 1" over eggs. Bring to boil. Reduce heat and cook for 20 minutes. Pour off hot water and cover eggs with very cold water. This is an important step which prevents the greenish ring you sometimes see on yolks. When eggs are cool enough to handle. Crack & peel away shell. Chill.

Originally published on The World According to Eggface, reprint shared with permission of Michelle Vicari.

mv

ABOUT THE AUTHOR

Michelle Vicari (aka Eggface) is a health advocate. In her popular blog, The World According To Eggface and associated social media networks she shares her passion for healthy living, cooking and helping others in their weight loss journey. Vicari has maintained a 150+ pound weight loss for 9 years. Her healthy recipes and post weight loss surgery lifestyle tips have been featured on television, in magazines, and numerous hospital newsletters and web sites. Michelle proudly serves on the National Board of Directors for the Obesity Action Coalition (OAC).

Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.

Featured photo credit:  Ann cc