Gastric Bypass Cookbook....
My surgeon's office loaned me the Culinary Classics, a cookbook that was written by a WLS Patient. (Here's a link to the book: http://www.amazon.com/gp/product/0971260192/104-5610164-5652743?v=glance&n=283155). In our support group meeting we will be talking about recipes tonight. I typed out 3 of my favorites that I've made so far. I thought I'd share them all with you too. The thing I like most about this book is the Calories, fat and proetin are already calculated for you. Most recipes do NOT take more then 30 mins to make.
Anyhow, I just thought I'd share... 
Susan
Crab Stuffed Deviled Eggs
Serving 4 ~ Prep Time: 30 min.
? 8 large eggs, hard boiled and peeled
? 5 tablespoons of light or fat free mayonnaise
? 1 tablespoon of minced onion
? 2 teaspoons of lemon juice
? 1/8 tsp black pepper
? 1/2 pound crab meat
Directions:
Cut egg lengthwise in half. Scoop out yolks. Please yolks from eggs in medium bowl and mash with a fork. Mix in mayonnaise, minced onion lemon juice and black pepper. Fold in the crab meat being careful not to over mix. Using a melon scooper, scoop the crap mixture into the cavity of each egg-white half. Chill for 1 hour. Optional: Garnish with paprika or Old Bay seasoning.
Chicken Scampi
Serving 4 ~ Prep time: 10 min.
? 1 pound boneless skinless chicken breasts, pounded thin
? 4 cloves of fresh garlic minced
? 3 tablespoons butter
? Salt and Pepper to taste
Directions:
First, pound chicken breasts very thin. Next, sprinkle both sides of chicken with salt and pepper. Melt butter in sauté pan, add garlic and chicken. Sauté chicken on both sides, approximately 2 minutes on each side depending on thickness. Note - Be careful not to get your pan too hot because your butter will burn. Optional: Garnish with Parmesan cheese.
Three Cheese Mexican Frittata
Serving: 6 ~ Prep Time: 15 mins
? 1 dozen eggs, whipped
? ½ c half and half
? 1/3 c Monterey Jack cheese, shredded
? 1/3 c Swiss cheese, shredded
? 1/3 c sharp Cheddar cheese, shredded
? ¼ c jalapenos, seeded and diced
? ½ c scallions, sliced
? ½ teaspoon ground cumin
? ½ teaspoon salt
? Cooking spray
? Salsa for topping
Directions:
Combine all ingredients except salsa in large bowl; set aside. Spray a 9" non-stick skillet with cooking spray and heat over medium-high heat. Pour 1/3 of the egg mixture into pan and cover, cooking 4 to 5 minutes until set and lightly golden. Slide out onto plate. Invert the frittata on the plate, and flip the frittata back into the skillet, cooking 3 to 4 additional minutes. Remove to a serving dish and keep warm. Repeat with remaining mixture. Top each frittata with salsa and serve immediately. NOTE: Using a non-stick skillet is recommended for this recipe.
Susan
Crab Stuffed Deviled Eggs
Serving 4 ~ Prep Time: 30 min.
? 8 large eggs, hard boiled and peeled
? 5 tablespoons of light or fat free mayonnaise
? 1 tablespoon of minced onion
? 2 teaspoons of lemon juice
? 1/8 tsp black pepper
? 1/2 pound crab meat
Directions:
Cut egg lengthwise in half. Scoop out yolks. Please yolks from eggs in medium bowl and mash with a fork. Mix in mayonnaise, minced onion lemon juice and black pepper. Fold in the crab meat being careful not to over mix. Using a melon scooper, scoop the crap mixture into the cavity of each egg-white half. Chill for 1 hour. Optional: Garnish with paprika or Old Bay seasoning.
Chicken Scampi
Serving 4 ~ Prep time: 10 min.
? 1 pound boneless skinless chicken breasts, pounded thin
? 4 cloves of fresh garlic minced
? 3 tablespoons butter
? Salt and Pepper to taste
Directions:
First, pound chicken breasts very thin. Next, sprinkle both sides of chicken with salt and pepper. Melt butter in sauté pan, add garlic and chicken. Sauté chicken on both sides, approximately 2 minutes on each side depending on thickness. Note - Be careful not to get your pan too hot because your butter will burn. Optional: Garnish with Parmesan cheese.
Three Cheese Mexican Frittata
Serving: 6 ~ Prep Time: 15 mins
? 1 dozen eggs, whipped
? ½ c half and half
? 1/3 c Monterey Jack cheese, shredded
? 1/3 c Swiss cheese, shredded
? 1/3 c sharp Cheddar cheese, shredded
? ¼ c jalapenos, seeded and diced
? ½ c scallions, sliced
? ½ teaspoon ground cumin
? ½ teaspoon salt
? Cooking spray
? Salsa for topping
Directions:
Combine all ingredients except salsa in large bowl; set aside. Spray a 9" non-stick skillet with cooking spray and heat over medium-high heat. Pour 1/3 of the egg mixture into pan and cover, cooking 4 to 5 minutes until set and lightly golden. Slide out onto plate. Invert the frittata on the plate, and flip the frittata back into the skillet, cooking 3 to 4 additional minutes. Remove to a serving dish and keep warm. Repeat with remaining mixture. Top each frittata with salsa and serve immediately. NOTE: Using a non-stick skillet is recommended for this recipe. 
Hazel 
~~hugs and well wishes~~
Chris
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