Recipes Anyone???

Does anyone know where to go to find recipes as I'm now eating 3 meals a day but all protein....doesn't matter what site you send me too just need some recipes! Phyllis

Chocolate Cheesecake Mousse 1 8-oz bar of Fat Free Cream Cheese 1 8-oz tub of Sugar Free Cool whip 3 scoops Protein Powder (Hanks Finest protein or any of your favorite "chocolate protein powder") Microwave the sf cool whip w/out the lid for 20 seconds on high. Then put in a mixing bowl. Add the cream cheese and protein. Mix well with a mixer and chill. Each serving (not sure how big the servings are) has: 137 Calories 4 g of fat 9 g carbs 2 g sugars 12 g protein A friend of mine found this recipe somewhere on this site. I'm dying to try it.

Thanks so much for your C.C.Mousse Recipe ... boy does it sound delious....I can't wait to try it. Phyllis

I google searched recipes for bariatric patients and came up with a couple of sites with good recipes. I just ordered the magic bullet. It should be here on Tuesday. If anyone has some good magic bullet recipes could you post them please. Hope this helps

Hello, here are some recipes I've compiled from this site: Watch the ingredients, they will tell you what stage. - Kat This recipe came from the Oprah site...it's originally designed for Wynonna Judd: Journey to Health. The broth is suppose to have healing properties. It also curbs your appetite. 1 piece gingerroot, thumb size, peeled 2 large garlic cloves 1/4 habanero pepper 2 limes, juice of, In a separate bowl 1 quart chicken stock or vegetable broth Vegetables for garnish 1/2 seedless cucumber, diced 1/2 carrot, diced 1/2 cup jicama, diced 1 bunch cilantro leaves, picked and minced 1/4 red pepper, diced 1/4 yellow pepper, diced 1/4 orange bell pepper, diced 1. Put garlic, ginger and habanero in a food processor; or blender and grind to a fine puree, adding a few drops of the lime juice to loosen it up a bit. 2. Place this in a 1 1/2 or 2 qt sauce pan, over med high heat saute for 10 seconds and remove from heat. 3. Pour in the broth, return pan to heat; let it come to a slow simmer. cook for 15 minutes to incorporate all the flavors. 4. Divide the garnish vegetables between 4 soup bowls and pour the broth over. ******************************************************** Crockpot Cheesy Chicken & Ham (So Good!!!) 6-8 servings ½ day 10 min prep Change to: servings US Metric 6 boneless skinless chicken breasts 3/4 cup butter or margarine 1 teaspoon italian seasoning 1/8 teaspoon white pepper 1 (8 ounce) package cream cheese 1 (10 3/4 ounce) can cream of chicken soup 8 ounces fully cooked diced ham (1 cup) cooked rice or pasta Dice chicken, and place in crockpot. Cut butter into pieces, and distribute evenly over chicken. Sprinkle Italian seasoning and white pepper over top, and place lid on crockpot. Cook on low for 7-8 hours. At end of cooking time, cut up the cream cheese, and drop into crockpot, together with the diced ham and chicken soup. Stir, then replace lid. Cook on high until cheese is melted. Serve hot over rice or pasta. Calculated for 1 serving (272g) Recipe makes 6 servings Nutrition Facts for some measurements or ingredients are not included in data below: 1 teaspoon italian seasoning ********************************************************* A copycat recipe for Bennigans soup. by Zusie-Q servings click to change U.S./Metric measurement system or number of servings time to make 25 min 10 min prep Change to: servings US Metric 1/2 lb firm white onions, sliced 1/4 cup butter 2 tablespoons corn oil 3 tablespoons flour 1 quart chicken broth 1 quart beef broth 8 slices French bread shredded swiss cheese, as needed freshly-grated parmesan cheese, as needed Not the one? See other Onion Soup Recipes 1. Sauté onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. 2. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of bread atop each serving. Mix equal parts of each cheese to smooth paste and spread over bread. 3. Place all bowls on oven rack 4 inches from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months. *************************************************** ********************************************** Eggnog Protein Shake 1 Cup Vanilla Silk Soy Milk 1 Scoop Syner Soy Protein Supplement 1 Cup Egg Beaters 5 Ice Cubes 2 Tsp Cinnamon 1 Dash Nutmeg 4 Packets Splenda Serving Size = 24 oz Protein = 57 g *********************************************************************** ******************************************************************* My mentor, Jackie, gave me this simple recipe to get me through the pureed diet...it's legal...it's delicious. 1. Use a medium baking or casserole dish 2. Place a layer of part-skim or non-fat ricotta cheese in the dish. 3. Top that with any Original/Traditional smooth pasta sauce. 4. Place a layer of part-skim (already shredded is the easiest) mozzarella on top. 5. Pre-heat and bake at 350 degrees for 20 minutes. 6. Let cool 5-10 minutes and indulge in 6oz. ********************************************************************************* Here's my recipe that worked for me: Put all in a crock pot... 1 chicken breast(skinless/boneless) 1 can of cream of mushroom soup along with a can of water 1 can of evaporated milk any vegetable that you like(I prefer either squash or broccli, but you can put whatever you like(decent amount) a cup of button mushrooms sliced season to taste let cook for six to eight hours then blend. If you like cheese, you can sprinkle a bit of shredded cheese on top. ***************************************************************************** Chocolate Chip cookies 1 stick of crisco butter 1 egg 1 tsp vanilla 3 tablespoons of baking splenda 1/2 tsp of baking soda 1 cup of flour 1/2 cup of semi sweet chips (SF kind) 1/2 cup pecans (optional) Directions:. Soften Crisco butter in a large bowl. Add egg, vanilla, Sugar Twin and baking soda. Mix well. Stir in flour then add chocolate chips and pecans. Drop by teaspoon on cookie sheet. Bake at 350 F about 8 to 10 minutes or until golden brown. *You can use any type of butter, the Criso just makes them crisper. Serves how many: 6 to 8 ****************************************************************** Pumpkin Pie Receipe Post Date: 10/24/06 12:30 pm 3 cups fat free milk 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling 1 can (15 oz.) pumpkin 1 tsp. pumpkin pie spice 1 cup thawed COOL WHIP LITE Whipped Topping **************************************************************** vickie R.'s reply was: sugar free pumpkin pie 1 graham cracker crust sugar free or reduceed fat(thawed) 1 small tub cool whip 1 sf pkg of butterscotch pudding mix i can 15 oz of pumpkin 1tsp pumpkin pie spice or more mix all ingredients and pour in crust and chill for 5 hrs and serve with whatever topping --- vickie R.'s reply was: i also take 1 20 oz can crushed pineapples 1 lg pkg sf vanilla pudding 1 container sugar free cool whip and crushed pecans if you want mix all ingredients and chill,if ya want you can put in a crust **************************************************** Carrot cake and cream cheese frosting 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 1/2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 4 large eggs 1 cup canola oil 1 cup SPLENDA 2 3/4 cups shredded carrots 1 (8 ounce) can crushed pineapple, well drained 1 cup flaked coconut 1/2 - 3/4 cup chopped walnuts PREHEAT oven to 325 degrees F. Spray 2 - 8" round pans with cooking spray and dust bottom and sides with flour. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. Set aside. Beat eggs, canola oil and splenda with a mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts and coconut. Pour batter into prepared cake pans. BAKE for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely. Sugar Free Cream Cheese Icing... 1 1/2 cups low fat or fat free cream cheese, room temperature 1 1/2 tablespoon butter, softened 16 packets splenda 2 teaspoons vanilla 0-2 tablespooons milk (if needed) Blend cream cheese and butter, add splenda and vanilla. Thin frosting with milk if desired. *********************************************** 15 oz. can pumpkin 12ox can skim evaperated milk 3/4 cup egg substitute or 3 egg whites 1/2 tsp. salt 1 T. pumpkin pie spice 1 tsp. vanilla 1 cup splenda combine all ingredients & beat until smooth .Pour into greased (pam) 9 1/2" glass pie plate . Bake @ 400* for 15 minutes , tehn @ 325* for 45 minutes until knife comes out clean from the center . ****************************************************** Chocolate Cheesecake Mousse 1 8-oz bar of Fat Free Cream Cheese 1 8-oz tub of Sugar Free Cool whip 3 scoops Protein Powder (Hanks Finest protein or any of your favorite "chocolate protein powder") Microwave the sf cool whip w/out the lid for 20 seconds on high. Then put in a mixing bowl. Add the cream cheese and protein. Mix well with a mixer and chill. Each serving (not sure how big the servings are) has: 137 Calories 4 g of fat 9 g carbs 2 g sugars 12 g protein ****************************************************** PeachesIL's reply was: Sugar-free Pecan Pie Makes one 9-inch pie Prepare your favorite pie crust. I like to add 1 teaspoon cinnamon to the flour. Preheat over to 350 degrees. Ingredients: 4 eggs 1 1/3 cup Splenda dash salt 1 cup Log Cabin Sugar Free syrup... ************************************************************** Sugar Free Pumpkin Pie 8 servings 1¼ hours 10 min prep 2 eggs 1 (15 ounce) can pumpkin 3/4 cup Splenda granular 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 1 (12 ounce) can evaporated milk 1-9 inch unbaked pie shells Pre-heat oven to 425 degrees. Combine ingredients. Pour into pie crust. Bake 15 minute at 425. Reduce heat to 350 degrees and bake 45 minutes. Cool and garnish with whipped cream.*************************************************

Thanks everyone for all the recipes you have given me. As soon as I can eat fruit I'd love to try the one with the pineapples in it. But I think I'd better stay away from the cookies because that kind of food is a big "caller" for me; if you know what I mean. Phyllis