Post Op Recipes

Cinnamon-Chocolate Pudding Makes: 4 servings, about 2/3 cup each

2 cups fat-free milk
1 pkg. (4-serving size) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
1/2 tsp. ground cinnamon
1/2 cup thawed COOL WHIP Sugar Free Whipped Topping

BEAT milk, pudding mix and cinnamon with whisk 2 min.

STIR in COOL WHIP.

SPOON into dessert dishes.

Nutrition Infomation
Calories: 100
Total fat: 1.5 g
Carbohydrate: 17 g
Dietary fiber: 1 g
Protein: 5 g

Lemon Zest Ricotta Creme

1/4 cup skim Ricotta cheese
1/4 tsp. finely grated lemon zest
1/4 tsp vanilla extract
1 pkg sugar substitute

Mix together. Serve chilled.








Almond Ricotta Creme

1/4 cup skim Ricotta cheese
1/4 tsp alond extract
1 pkg sugar substitute

Mix together. Serve chilled.






Vanilla Ricotta Creme

1/4 cup skim Ricotta cheese
1/4 tsp vanilla extract
1 pkg sugar substitute

Mix together.  Serve chilled.





Low Fat/Low Sugar Custard

1 large egg
2 large egg whites
1/3 cup Splenda granular
2 cups fat-free milk
2 tsp. vanilla extract

Preheat oven to 350 degrees F.  Combine ingredients in bowl. Beat with wire whis****il smooth. Pour into 6 oz. custard cups. Arrange cups in a large metal baking pan so they do not touch. Pour very ho****er into the pan so that the water is 1-inch deep. Place pan in the middle of oven. Bake custards 40 min. or until knife inserted in center comes out clean. Transfer cups from pan to wire rack to cool to room temp. Chill in refrigerator for 2 hours before eating.  (Calories 80, Fat 2g, Protein 8g)

Thank you for the recipes, I did the custard last night, and it is really good. I actually added a scoop of vanilla protein to up the amount of protein. It was really yummy for a treat this morning.

Thanks again.

Lianne

I'm glad that you enjoyed it! 

Adding the protein was a great idea!   See, we can all build off of each other!

Ida

I added Protein Powder to the yummy chocolate pudding!  What a great stream of sweet ideas! Thanks!
Kathy

I'm not to the 'REAL' foods yet, but this looks promising:

Tofu Shirataki.

Tofu Shirataki is a great pasta alternative made from blending the root of the Konnyaku - a member of the yam family and tofu.
It is a healthy, uniquely textured noodle - that pleases people of all ages!

• VARIETY OF SHAPES:
  1. Spaghetti
  2. Fettuccine
  3. Angel-Hair
• LOW CARB - only 3g of carbs per serving
• LOW CALORIE - 20 calories per 4 oz serving
• NO CHOLESTEROL
• NO SUGAR
• GLUTEN-FREE
• DAIRY-FREE
• CONTAINS 10% CALCIUM
• VEGAN
• GUILT-FREE

*TOFU SHIRATAKI IS NOT CERTIFIED KOSHER
*TOFU SHIRATAKI CANNOT BE FROZEN

Here's a recipe using the noodles: 

Lean & Mein
	Everyone loves lo mein. How can you not? It's basically Asian "spaghetti" packed with all kinds of deliciousness. But who on Earth wants to deal with the horrendous calorie and fat counts of regular old lo mein? CRAZY PEOPLE, that's who. Don't be crazy -- or LAZY. Head to the kitchen and whip up some  So Low Mein w/Chicken. BTW, this recipe also rocks with soy "chicken" strips, lean beef, pork tenderloin, shrimp, and tofu. Wok on, people! Ingredients: 3 bags House Foods Tofu Shirataki, original spaghetti shape One 10 - 16 oz. bag frozen Chinese-style stir-fry mixed veggies (with broccoli, water chestnuts, etc.) 8 oz. raw boneless skinless lean chicken breast; cut into strips 1 cup bean sprouts 1/2 cup chopped mushrooms 1/2 cup thinly sliced zucchini 1/2 cup chopped scallions 1/4 cup shredded carrots 1/4 cup reduced sodium or light soy sauce 1 tbsp. cornstarch 2 tsp. chicken-flavored powdered consommé/bouillon (like the one by Osem, which can be found with the kosher items at the supermarket) 2 no-calorie sweetener packets (like Splenda) Directions: Rinse and drain Tofu Shirataki noodles VERY well. Dry them thoroughly, and run a knife or kitchen shears through 'em a few times (so noodles aren't as long). Set aside. To make sauce, combine soy sauce, cornstarch, consommé/bouillon, and sweetener with 1/2 cup of ho****er. Stir well and set aside. Bring a large pan or a wok sprayed with nonstick spray to medium-high heat. Add chicken and all the veggies (the frozen and the fresh ones). Stirring frequently, cook for 5 - 7 minutes ****il chicken is cooked throughout and frozen veggies are heated). Pour sauce into pan/wok, stir well, and continue to coo****il sauce has thickened. Lastly, add in the noodles, and coo****il entire dish is thoroughly mixed and heated. MAKES 4 SERVINGS
	Serving Size: 1/4th of recipe (1 HUGE serving) Calories: 167 Fat: 1.5g Sodium: 925mg Carbs: 19g Fiber: 6g Sugars: 4g Protein: 18g POINTS® value 3*

Fettuccine Hungry Girlfredo Veggie Explosion

PER SERVING (entire recipe): 151 calories, 4.5g fat, 407mg sodium, 20g carbs, 7g fiber, 7g sugars, 9g protein -- POINTS® value 3*

Ingredients:
1 package House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
1/2 cup small broccoli florets
1/2 cup red pepper chunks
1/2 cup large zucchini chunks
1 wedge The Laughing Cow Light Original Swiss cheese
1 tbsp. fat-free sour cream
2 tsp. reduced-fat grated parmesan-style topping
salt and pepper, to taste
Optional: garlic powder, chili powder

Directions:
Place all the veggies in a medium-sized microwave-safe bowl with 2 tbsp. of water. Cover bowl and microwave for 2 - 3 minutes ****il veggies are fully steamed and tender). Drain water and set aside.

Drain and rinse noodles well. Dry noodles thoroughly (use paper towels to soak up as much moisture as possible), and then use a knife or kitchen shears to slice them up a bit. Next, place noodles in a microwave-safe bowl, and top them with the cheese wedge, sour cream, and parm topping. Then microwave for one minute.

Stir well, and then microwave for one additional minute. Mix in the veggies, and season well with salt and pepper. If you like, add some garlic powder and/or chili powder. Enjoy!!

MAKES 1 SERVING

Noodlicious Zucchini Pancakes!

PER SERVING (1 pancake): 50 Calories, <0.5g Fat, 8 Carbs, 1.2g Fiber, 4g protein - 1 WW point)

Ingredients:

2 x 8 oz. pkgs. House Tofu Shirataki Noodles
4  egg whites
1 cup Crum Creek Pancake Mix (regular pancake mix can be substituted)
1 tsp. salt
3/4 cup green onions (scallions), chopped
4.5 cups zucchini, shredded
1 cup finely sliced fresh mushrooms

Rinse noodles well and cut into 2-3 inch pieces. Next, combine egg whites, Crum Creek pancake mix and salt in a bowl.  Stir in noodles, green onions, mushrooms and zucchini.  Place skillet over medium heat, and coat with non-stick cooking spray. When hot, scoop 1/3 cup of the mixture (per pancake) onto the skillet. Coo****il underside is golden, then flip and cook the other side.  Continue until all the batter is gone. Makes 15  4-inch pancakes.

Serve with a dollop of fat free sour cream or even some salsa.

You can whip up a snazzy, noodlicious casserole in no time. And it'll taste just as good as (if not better than) any other you've had. Don't believe us? Try it and see.   Ingredients: 3 packages House Foods Tofu Shirataki Noodles, Fettuccine Shape 1 packet of tuna  (7 oz.) packed in water 1 10.75 oz. can 98% Fat Free Campbell's Cream of Mushroom Soup 1 wedge The Laughing Cow Light cheese, Original Swiss 1/2 cup frozen peas 3 tbsp. reduced-fat parmesan cheese salt, pepper, garlic powder and *cayenne pepper to taste   Directions: Preheat oven to 375 degrees.  Rinse and drain noodles well. Cut noodles (so they're not completely unwieldy).  Microwave noodles for one minute and pat dry. Melt Laughing Cow Light cheese wedge into noodles, microwaving again for 20 seconds if necessary. Mix cheese wedge thoroughly into noodles.  Add tuna and peas and stir well. Put noodle/cheese mixture into a casserole dish. Add your can of soup and one tbsp. of parmesan and mix well. Season to taste. Top with remaining two tbsp. of parmesan and bake in your preheated 375-degree oven for 20-25 minutes. Enjoy. Serves 4.   *Use cayenne only if you like foods with a spicy kick!   Serving Size: 1/4 of recipe Calories: 167 Fat: 5g Sodium: 895mg Carbs: 14g Fiber: 4g Sugars: 2g Protein: 17g