Recipes.....Bon Appetit

JustaSouthernGirl76
on 11/14/05 7:22 am - VA

ASIAN MARINATED SCALLOPS: 1 pound (about 12) sea scallops MARINADE: 1/2 cup low-sodium soy sauce 1/4 teaspoon fresh lime juice 1/4 teaspoon orange juice 1/4 teaspoon fresh lemon juice 1 1/2 teaspoon brown sugar artificial sweetner 1 tablespoon fresh ginger, finely grated 1 teaspoon Asian sesame oil cooking spray In a wide shallow bowl, combine the marinade ingredients and mix well. Add scallops and marinate at room temperature for 5 minutes (2 1/2 minutes each side). Do not marinate any longer or scallops will turn soft. Transfer scallops to a plate and reserve the marinade. Heat cooking spray in a large nonstick skillet until hot but not smoking. Saute' scallops 2 minutes on each side until golden brown and just cooked through. Transfer to a plate. Add the marinade to the skillet and boil over medium-high heat until reduced to about half (1/4 cup). Makes 4 servings. Calories: 146.15, Protein: 22.29g, Fat: 2.11 g, Carbs: 7.07 g, Cholesterol: 37.42 mg, Fiber: 0g, Sodium: 1,266.58mg. Serving Guidelines: >FOR LAP-BAND: Weeks: 1-4 Puree 2 cooked scallops with 1 tablespoon sauce. Weeks: 5-8 Chop 2 cooked scallops and top with sauce. Weeks 9+ Serve 2-3 cooked scallops with sauce. >FOR BYPASS: Weeks: 1-4 Puree 2 cooked scallops with 1 tablespoon sauce. Weeks: 5-8 Chop 2 cooked scallops and top with sauce. Weeks: 9+ Serve 2-3 cooked scallops with sauce. >FOR BPD DS: Weeks: 1-3 Puree 2 cooked scallops with 1 tablespoon sauce. Weeks: 4+ Serve 2-3 cooked scallops with sauce. MASHED CAULIFLOWER: 3 cups cauliflower florets 2/3 cup skim milk 4 tablespoons fat-free sour cream salt and pepper to taste 20 sprays (5 per person) artificial refrigerated butter spray(I can't belive it's not butter works well) Place cauliflower in a steamer insert, in a 4 quart pot cover and steam for 10-15 minutes until very soft. Place cooked cauliflower florets in a food processor and puree. Add milk, sour cream, salt, and pepper to cauliflower and puree until smooth. Put mixture in microwave-safe dish and heat for 2 minutes; spray with butter spray. Makes 4 servings. Calories:202.17, Protein: 15.51 g, Fat: 0.93g, Carbs: 35.53g, Cholesterol: 13.27 mg, Fiber: 7.50 g, Sodium: 224.93 mg. Serving Guidelines: >FOR LAP BAND: Weeks: 1-4 Not Recommended. Weeks: 5+ Serve 1/4-1/2 cup as is. >FOR BYPASS: Weeks: 1-4 Not Recommended. Weeks: 5+ Serve 1/4-1/2 cup as is. >FOR BPD: Weeks: 1-4 Not Recommended. Weeks: 5+ Serve 1/4-1/2 cup as is. BENGALI CHICKEN AND VEGETABLE SOUP: 1 14 Ounce can of unsweetened light coconut milk 1 medium onion, chopped 1 garlic clove, minced 1/4 teaspoon dried thyme 1/4 cup fresh parsley 2 whole cloves 1/2 teaspoon cinnamon 1 tablespoon fresh giner, finely minced 1 small fresh jalapeno pepper, seeded and finely chopped 1 14.5 ounce can of fat free low sodium chicken broth 1/2 pound skinless chicken breast, diced 1/2 pound cauliflower florets 1/2 pound broccoli florets 1 large carrot, sliced salt and pepper to taste In a large soup pot, combine coconut milk, onion, garlic, thyme, parsley, cloves, cinnamon, ginger, and jalapeno. Bring to a simmer, uncovered, stirring occasionally, for 15-20 minutes until thickened. Remove whole cloves. Stir in chicken broth, chicken, cauliflower, broccoli, and carrot. Cover pot, and simmer for 1 hour. Add salt and pepper to taste. Makes 4 servings. Calories: 218.99, Protein:17.19g, Fat: 7.86g, Carbs 14.65g, Cholesterol: 32.89mg, Fiber: 4.36g, Sodium: 521.22mg. Serving Guidelines: >FOR LAP BAND: Weeks: 1-4 Puree 1/2 cup. Weeks: 5+ Serve 1/2-1 cup as is. >FOR BYPASS: Weeks: 1-4 Puree 1/2 cup. Weeks: 5+ Serve 1/2-1 cup as is. >FOR BPD DS: Weeks: 1+ Serve 1/2-1 cup as is. ENJOY Jamie