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Topic: RE: Black Bean Soup & Chicken/Shrimp Fajitas
both recipes sounds really good and really easy to prepare. Thank you for sharing....I know whats for dinner on Saturday night!! lol
Topic: Black Bean Soup & Chicken/Shrimp Fajitas
Hello everyone. I am 7 weeks post-op and wanted to share a new recipe I tried tonight. It was really AWESOME and a fresh breath from the usual blah. Hopefully it will add a little variety to new post-op (sometimes boring) diet.
Here's what we had:
Black Bean Soup
* 2 cans seasone black beans
* 1 cup salsa
* 2 tbs taco or chilli seasoning
* 1 clove garlic
* 1/4 onion
* salt to taste
Combine ingredients and simmer on low for 15-20 mins. Let cool/thicken for 5 mins.
** Add cheese, sour cream, cilantro if desired
Chicken Fajitas
* 2 tbs olive oil
* 2 crush/chopped garlic cloves (fresh is best)
* 1/4 diced onion
* 1/2 sliced bell pepper
* 1 lb chopped chicken tenders (no, not the breaded kind silly)
* 1 lb deveined shrimp
* 1 cup water
* 2 packages fajita seasoning
* totrillas (if you can have them)
Heat pan on medium/high and add olive oil (adding olive oil AFTER heating prevents the oil from losing it's flavor). Add garlic and onion and sautee until lightly brown on edges. Mix in bell pepper and continue to sautee for 3 minutes, stirring frequently. Add chicken and shrimp and mix until chicken is no longer transparent. Pour in water and fajita seasoning and stir well. Reduce heat and simmer for 3 mins. Remove from heat and let sauce thicken.
** Add cheese, sour cream, tomato (slices are best because they stay put) if desired
Now you are ready to eat! Try dipping your fajita in the soup or, if you can't have tortillas yet, top off the soup with chicken/shrimp.
The kids were quiet during dinner so I know they liked it.
Let me know what you think.
Keziah
Here's what we had:
Black Bean Soup
* 2 cans seasone black beans
* 1 cup salsa
* 2 tbs taco or chilli seasoning
* 1 clove garlic
* 1/4 onion
* salt to taste
Combine ingredients and simmer on low for 15-20 mins. Let cool/thicken for 5 mins.
** Add cheese, sour cream, cilantro if desired
Chicken Fajitas
* 2 tbs olive oil
* 2 crush/chopped garlic cloves (fresh is best)
* 1/4 diced onion
* 1/2 sliced bell pepper
* 1 lb chopped chicken tenders (no, not the breaded kind silly)
* 1 lb deveined shrimp
* 1 cup water
* 2 packages fajita seasoning
* totrillas (if you can have them)
Heat pan on medium/high and add olive oil (adding olive oil AFTER heating prevents the oil from losing it's flavor). Add garlic and onion and sautee until lightly brown on edges. Mix in bell pepper and continue to sautee for 3 minutes, stirring frequently. Add chicken and shrimp and mix until chicken is no longer transparent. Pour in water and fajita seasoning and stir well. Reduce heat and simmer for 3 mins. Remove from heat and let sauce thicken.
** Add cheese, sour cream, tomato (slices are best because they stay put) if desired
Now you are ready to eat! Try dipping your fajita in the soup or, if you can't have tortillas yet, top off the soup with chicken/shrimp.
The kids were quiet during dinner so I know they liked it.
Let me know what you think. KeziahDo, or do not. There is no try.
Topic: RE: Low Carb Cheesecake
you can use ff plain greek yogurt in place of the sour cream and up the protein immensely.
Yvonne. To thine own self be true. hw 432/ sw 352/ cw196.8/gw 200 RNY 8/11/10 Corsettrunkplasty & thigh lipo 5/16/2012.
Topic: X-Mas Rum Balls
Low Carb Chocolate Rum Balls
Ingredients:
· 1 cup almond flour
· 1 scoop unflavoured protein powder
· 1/2 cup cocoa powder
· 2 Tablespoons butter, softened to room temperature
· 1/2 Splenda brown sugar blend
· 1/2 teaspoon vanilla
· 2 Tablespoons rum, brandy, whiskey, etc . (I used artificial flavouring)
Preparation:
1. Mix all dry ingredients together in bowl.
2. Add vanilla and liquor/flavouring (liquid should be 2 ½ to 3 tablespoons, so it mixes and comes together so if you are using flavouring add water to make up the difference.
3. Add Splenda to liquids.
4. Add the liquid slowly to dry ingredients and mix until it all comes together.
3. Roll into balls.
**Because I found them to be a bit sticky, I dipped the rum balls in no sugar added dark chocolate melted and mixed with ho****er to make it a smooth and a bit thinner to dip the balls into.
Topic: RE: Crockpot Cheeseburgers
Yes - I did it with that... came out completely awful !!!!!!!!!! LOL stick to hamburger!!! The pepperjack cheese would probably be good ...
*Kate*
HW: 286 SW: 253 CW: 167 GW: 150 
HW: 286 SW: 253 CW: 167 GW: 150 
Topic: RE: Crockpot Cheeseburgers
HEATHER
Join us on the Lightweights Board
Ask me about our Facebook Chat Group: OH WLS-Lightweights
36 years old 5'7" HW 256 / SW 240 / CW 145 / GW 140
'This sounds delish! Like Hamburger Helper without the pasta! Have you ever tried it with ground turkey or with velvetta pepperjack?
HEATHERJoin us on the Lightweights Board
Ask me about our Facebook Chat Group: OH WLS-Lightweights
36 years old 5'7" HW 256 / SW 240 / CW 145 / GW 140
Topic: RE: Pineapple Upside Down Cake
Thanks so much. I DO remember this recipe now. It's nice and moist. Maybe I'll try it with brown sugar splenda on the bottom of the pan to make a crust.
Topic: RE: How do you make Protein Coffee
I use J. Robb's whey chocolate protein powder. It tastes less protein-powdery to me. I let my coffee cool slightly to avoid clumps before adding it.
Peace & Love, Donna K.
(deactivated member)
on 12/9/10 5:52 am - IN
on 12/9/10 5:52 am - IN
Topic: RE: Pineapple Upside Down Cake
Here's a great recipe I got when I was on the Weigh****chers Diet!
Fat Free Pineapple Up-side Down Cake
1-16 oz box fat free angel food cake mix
1-20 oz can crushed pineapple
Mix cake mix & pineapple together. DO NOT add water! In a 9x13 pan. Cook for 35 minutes at 350 degrees, until golden brown & cracks form.
That's it, it's so easy & sooooo good! Good Luck! grandma64
Fat Free Pineapple Up-side Down Cake
1-16 oz box fat free angel food cake mix
1-20 oz can crushed pineapple
Mix cake mix & pineapple together. DO NOT add water! In a 9x13 pan. Cook for 35 minutes at 350 degrees, until golden brown & cracks form.
That's it, it's so easy & sooooo good! Good Luck! grandma64
Topic: WLS (almost) Friendly fudge
As seen on the Whole foods website:
Mexican Hot Chocolate Buttons
1 cup water
1/2 cup roughly chopped pitted dates (about 3 ounces)
1/2 cup toasted cashews
1/4 cup unsweetened soy milk
1 tsp vanilla extract
1 cup unsweetened ccocoa powder,divided
2 tablespoons sugar
1 teaspoon ground cinnamon
1/4 tsp fine sea salt
Pu****er into a small pot and bring to a boil.Remove from the heat,add dates and set aside to steep for 5 minutes.Drain well.
Transfer dates to a food processor,add cashews,soymilk,and vanilla and pulse,scraping down the sides often,till smooth.
Transfer date mixture to a large bowl,stir in 1/2 cup cocoa,sugar,cinnamon and salt.
Transfer remaining 1/2 cup cocoa to a wide shallow dish. Make each button by forming about 1 tsp of the mixture into a ball.Roll in ****ccoa and then press flat with your thumb.Transfer to a large parchment lined sheet tray as done. Set aside to firm up a bit,3-4 hours.
Makes about 50.
Stats:Per serving (1 button)
Cals 20(5 from fat)
Total fat 1 gm
Sat fat 0
Cholesterol 0
Sodium 15 mg
Carbs 3 gms total
Fiber 1 gm
Sugar 2 gms
Protein 1 gm
I have not tried them because I have no dates but I am going to try them soon. I don't therefore know how any substitutions will work. Have a go at it and let us know if you find any ways to make them more WLS friendly!
Holly
Mexican Hot Chocolate Buttons
1 cup water
1/2 cup roughly chopped pitted dates (about 3 ounces)
1/2 cup toasted cashews
1/4 cup unsweetened soy milk
1 tsp vanilla extract
1 cup unsweetened ccocoa powder,divided
2 tablespoons sugar
1 teaspoon ground cinnamon
1/4 tsp fine sea salt
Pu****er into a small pot and bring to a boil.Remove from the heat,add dates and set aside to steep for 5 minutes.Drain well.
Transfer dates to a food processor,add cashews,soymilk,and vanilla and pulse,scraping down the sides often,till smooth.
Transfer date mixture to a large bowl,stir in 1/2 cup cocoa,sugar,cinnamon and salt.
Transfer remaining 1/2 cup cocoa to a wide shallow dish. Make each button by forming about 1 tsp of the mixture into a ball.Roll in ****ccoa and then press flat with your thumb.Transfer to a large parchment lined sheet tray as done. Set aside to firm up a bit,3-4 hours.
Makes about 50.
Stats:Per serving (1 button)
Cals 20(5 from fat)
Total fat 1 gm
Sat fat 0
Cholesterol 0
Sodium 15 mg
Carbs 3 gms total
Fiber 1 gm
Sugar 2 gms
Protein 1 gm
I have not tried them because I have no dates but I am going to try them soon. I don't therefore know how any substitutions will work. Have a go at it and let us know if you find any ways to make them more WLS friendly!
Holly
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