What did you eat for Christmas?
Hi everyone,
Just thought I'd share with you my Christmas feast- 
!
I made Chicken MILD enchiladas and a Pumkin pie. Both went down great! I ate around the tortilla's and pie crust.
For anyone interested here's my enchilada recipe: 
3-4 chicken breasts boiled (this is important as it makes it VERY soft) in chicken broth with herbs, garlic and carrots (carrots absorb the fat- per my nutritionist- cool eh? Use this when cooking dried beans too to absorb the bad things that are released from the beans- discard carrots when finished)
Then I cook about two big handfuls of fresh baby spinach (in the leftover chicken broth mix from the boiled chickens) then blanch them immediately (place in ice water- this will keeps it's vitamins, etc intact and the green color).
Then I chop the two together- finely.
Then I stir into my chicken/spinach mix the following:
Healthy Request 1 can of Cream of Mushroom and 1 can of Cream of Chicken
1 small/medium can of sliced mushrooms (this can be chopped with the spinich or you can use fresh- I was being lazy and used the can but fresh tastes better: white button)
1 small / medium (your preferance) can of diced chilies
1 small can of diced black olives
about 1 cup or more (depends on your preference) of fresh shredded mozerella cheese.
Mix together.
Heat up two cans or one large can of green enchilada sauce on low heat.
spread a little in the bottom of a large casserole dish. Warm up corn tortillas in the microwave (so they will roll easily).
Fill the tortillas with the mix, roll and place in cass. dish.
Pour the remaining sauce on top of completed rolled, stuffed tortillas and sprinkle with remaining cheese.
If you have extra mixture you can use a smaller dish and make a 'lasagna' type casserole topped with cheese. But you will need to dip the tortillas in the warm sauce and layer tortilla's with mix- tortillas should be on the bottom and top. I do the rolled version so I could have more 'mix' rather than tortilla's. This was my mom's recipe but I made it less spicy due to intolerance to spices at this time.
Usually I would mix 1 can Cream of Mush. with 1 sm can of Green salsa (rather than cream of chicken). and do a larger can of chilies. I usually add in some cilantro as well. You can change the spinach to brocoli (we've tried that too, but for WLS patients I would recommend the spinich as brocolli I'm only allowed to eat the flowers- not the stems; I'm allowed spinich).
I'm going to try the mixture w/out the tortillas as a casserole next time I feel like the enchiladas. Just top mix. w/cheese and bake at 375 for about 15 minutes. Just make sure cheese is melted and it's heated entirely thru.
For the pumkin pie I just follow Libbies recipe (on the back of the can), but I whip my egg whites (still add the yokes to the mix), double the spices and added pecans.
You can also add 'baking' protein powder to the pie (my powder still tastes like vanilla even tho it's 'unflavored') but I forgot to add it when I cooked- I meant to!
I don't know how much protein I got but at least I was able to eat the holiday meal with my family-- AND I got in some FIBER 
We had this for lunch and dinner- add refried black beans as a side dish (with cheese) and we were all set!
Hope your holiday and holiday meal was as good as mine was! 
!
I made Chicken MILD enchiladas and a Pumkin pie. Both went down great! I ate around the tortilla's and pie crust.
For anyone interested here's my enchilada recipe:
3-4 chicken breasts boiled (this is important as it makes it VERY soft) in chicken broth with herbs, garlic and carrots (carrots absorb the fat- per my nutritionist- cool eh? Use this when cooking dried beans too to absorb the bad things that are released from the beans- discard carrots when finished)
Then I cook about two big handfuls of fresh baby spinach (in the leftover chicken broth mix from the boiled chickens) then blanch them immediately (place in ice water- this will keeps it's vitamins, etc intact and the green color).
Then I chop the two together- finely.
Then I stir into my chicken/spinach mix the following:
Healthy Request 1 can of Cream of Mushroom and 1 can of Cream of Chicken
1 small/medium can of sliced mushrooms (this can be chopped with the spinich or you can use fresh- I was being lazy and used the can but fresh tastes better: white button)
1 small / medium (your preferance) can of diced chilies
1 small can of diced black olives
about 1 cup or more (depends on your preference) of fresh shredded mozerella cheese.
Mix together.
Heat up two cans or one large can of green enchilada sauce on low heat.
spread a little in the bottom of a large casserole dish. Warm up corn tortillas in the microwave (so they will roll easily).
Fill the tortillas with the mix, roll and place in cass. dish.
Pour the remaining sauce on top of completed rolled, stuffed tortillas and sprinkle with remaining cheese.
If you have extra mixture you can use a smaller dish and make a 'lasagna' type casserole topped with cheese. But you will need to dip the tortillas in the warm sauce and layer tortilla's with mix- tortillas should be on the bottom and top. I do the rolled version so I could have more 'mix' rather than tortilla's. This was my mom's recipe but I made it less spicy due to intolerance to spices at this time.
Usually I would mix 1 can Cream of Mush. with 1 sm can of Green salsa (rather than cream of chicken). and do a larger can of chilies. I usually add in some cilantro as well. You can change the spinach to brocoli (we've tried that too, but for WLS patients I would recommend the spinich as brocolli I'm only allowed to eat the flowers- not the stems; I'm allowed spinich).
I'm going to try the mixture w/out the tortillas as a casserole next time I feel like the enchiladas. Just top mix. w/cheese and bake at 375 for about 15 minutes. Just make sure cheese is melted and it's heated entirely thru.
For the pumkin pie I just follow Libbies recipe (on the back of the can), but I whip my egg whites (still add the yokes to the mix), double the spices and added pecans.
You can also add 'baking' protein powder to the pie (my powder still tastes like vanilla even tho it's 'unflavored') but I forgot to add it when I cooked- I meant to!
I don't know how much protein I got but at least I was able to eat the holiday meal with my family-- AND I got in some FIBER We had this for lunch and dinner- add refried black beans as a side dish (with cheese) and we were all set!
Hope your holiday and holiday meal was as good as mine was! 
MY MOTHER COOKED... JUST FOR ME... A YUMMY MOIST HEN. I ALSO HAD A SMALL SPOONFUL OF MASHED POTATOES, GREENBEANS WITH CARROTS AND A REALLY SMALL SPOONFUL OF MOIST DRESSING. I ATE WITH A BABYSPOON! IT WAS SO NICE TO HAVE THE VARIETY AND I DID NOT GET SICK.
A COUPLE OF HOURS LATER FOR DESSERT I HAD SUGAR FREE GELATIN WITH COOL WHIP FREE!
IT WAS WONDERFUL! 
JENNIFER WRIGHT
JENNIFER WRIGHT 
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