8 wks out - Looking for Favorite Recipes

B. Smith
on 1/28/14 2:20 am
VSG on 12/04/13

As of tomorrow, I'm 8 weeks out and can finally eat almost anything again!!!  Missed my salads!  Looking for some good protein and snack recipes to add to my collection!

HW: 231 SW:219  GW:130 CW: M1: 15, M2: 9 M3: 3


on 1/28/14 6:14 am
VSG on 03/07/14


take 2 pounds chicken tenderloins and put on bottom of baleen dish. in bowl, mix 1 cup Splenda, 1/2cup soy sauce, 1/4 cup water. Pour over chicken. Bake at 400 for 10 min. Baste. Bake 15-20 min at 350. 

Takes a couple min only to prepare and tastes great. Easy for left overs, grabbing on the go. And my family likes it. I often make roasted brocolli/cauliflower at the same time 

37 y/o female 5'8" HW 355 consult 329 SW (3/7/2014)301 CW 168 goal 170

M1- 26 M2- 14 M3- 15 M4 -13 M5 -16 M6-12 M7-2 M8-5 M9-6 M10-8 M11-1 M12-5  M13-10 Goal reached 4/5/15 total lost 187 lbs total; 133 in the 13 months since surgery

on 1/28/14 6:15 am - OK
VSG on 07/05/13

There are some good recipes and ideas on the world according to eggface.  I know I just did a lot of sliced meats...turkey, ham and roast beef.  I kept it simple, which worked for me.  This question gets asked all the time.  There should be a recipe section on this site!


 Starting weight: 320       Goal weight: 145      Surgery Weight: 298      Current weight: 215         Check out my blog at www.thebariatricvegan.com

Weight loss month 1-22  2-13  3-12  4-16  5-4  6-0  7-7  8-6



(deactivated member)
on 1/28/14 6:17 am
RNY on 03/10/14

My two favorites. Enjoy!


Baked Ricotta (tastes like lasagna without the noodles)

8 oz low fat ricotta cheese

1/2 cup grated parmesan cheese

1 lg egg beaten

1 teaspoon garlic powder

1 teaspoon oregano

1/2 cup marinara

1/2 cup shredded Mozzarella cheese

Mix 1st 5 ingredients and spread in a 8" x 8" Pyrex baking dish

cover with Marinara Sauce and sprinkle with Mozzarella cheese

Bake in a 450 degree oven for approx 20 minutes or until hot, bubbly and cheese has melted. Let set 10 minutes before serving


Thai Coconut Chicken Soup


4 cups low sodium chicken stock

1 can 13.5 oz lite coconut milk

1 lb chicken breast or chicken tenders cut into pieces

2 cups - 8 oz mushrooms

3 limes juiced - approx 4 1/2 tablespoons

1 small jalapeno pepper - seeded and sliced thin

3 lemongrass stalks - cut into 3 inch pieces

2 inch piece fresh ginger root peeled and sliced thin

1/2 cup fresh cilantro chopped


Bring chicken stock to a simmer on the stove top

add coconut milk and bring back to a simmer

add lemongrass and ginger root

let soup simmer for 2 minutes

add mushrooms and chicken. cover pot and let cook for 10 to 15 minutes

add lime juice and chili slices cook for 2 more minutes. for milder soup use less chili or cook for less time

add cilantro and serve.






angie M.
on 1/28/14 6:43 am - TX
VSG on 12/02/13

If you're on Pinterest, try searching WLS recipes or VSG recipes.  There are not only recipes, but also links to websites & blogs with recipes...


VSG: 12/2/13    HW: 268  SW: 239  GW: 145 

on 1/28/14 8:00 am - Charlottetown, Prince Edward Island, Canada
VSG on 12/10/13

I'm trying to make meals for my family and give them a vsg twist for me, I made spaghetti for my family last night and put some of the meat sauce in a red pepper that I cut in half length wise so I got two halves and then I put some shredded parmesan and shredded mozzarella on top and baked for 30 min, good for two meals for me. I'm thinking these pepper shells will be good when I make sloppy joes and even tacos or fajitas to replace the carby buns and tortillas.

"You're off to great places today is your day your mountain is waiting so get on your way.Oh the Places you'll go" Dr.Seuss

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