What's your Favorite After WLS Recipe? (Non-protein shake please)

Kristen,
What do you put in your meatballs? How do you season them and do you use a sauce?

I have used already frozen turkey meatballs 97% FF, and pour a buffalo wing sauce over them and let them simmer in a crock pot. I serve them to company with a side of Lite Ranch & Celery... Viola... Buffalo "chicken" meat balls!

I use onion, italian seasoning fresh if you can, Parm. cheese cause that is more protein.  I like them with out sauce but you can use. They are yummo, I will make a boat load on a Sunday and eat them all week long.

Thanks for the info Kristin. I'm not a big meatballer, but may find a recipe that I could use them for. A few months ago I saw a recipe on the Rachael Rae show for Mini- Turkey Cheeseburger Sliders Salad which looked phenominal!

Oh yes, love her and I have made those and they were YUMMO, just did not eat the bread.

ok here's mine and I got this idear from Tia and no it doesn't involve refried beans LOL

1/4 cup of fat free ricotta cheese
2 chicken tenderloins, thawed
enough low carb pizza sauce for taste
3tbsp parmesan cheese
1/4 cup low fat mozzarella cheese

spray a baking dish with non-stick spray
take the ricotta cheese and spread around in a circle big enough to fit the chicken on top of it
take italian seasonings (or if you're a salt freak like me, I use garlic salt) and put on top of the ricotta.
Take the two chicken tenderloins and put it on top of the ricotta and sprinkle italian seasonings on the chicken.
Take your pizza sauce and pour over top of the chicken and ricotta.  Just enough to cover everything.
Sprinkle on parmesan cheese
sprinkle on mozzarella cheese and then add more italian seasonings on top.

Bake for 30 minutes at 350 degrees......YUMMY!!!!

Here's another one I got from a person on the GLBT board and it works really well!

Spicy chicken bake

1 tbsp paprika
1 tbsp chilipowder
1/2 tsp cumin
1/2 tsp garlic powder

take your spices and mix it all together.  Rub it all over your chicken (I always use two chicken tenderloins)

take some aluminum foil or parchment paperand lay it out flat.  Now here's what you can do to switch things up.  You can do refried beans on the foil then some salsa or take salsa and mix in some chopped up peppers in it with a can of black beans).

Put which ever on the foil in a little mound.  Put the spice rubbed chicken on top and then close the foil or parchment up like a little package.  bake for 30 minutes at 350 degrees.  Take out, open the pouch, yummy stuff in side....chew chew chew...pouch very happy :)  best part....EASY CLEANUP!

Hello Aaron! Thanks for sharing your (& Tia's) recipes.  They both sound delish and I will be trying both! Thanks for participating.

~hugs~
Ren

I just wanted to say that I am enjoying this thread even though I don't really have a lot to contribute. I don't cook a lot with my schedule. I usually go for quick and easy things I can grab. I have "go-withs" as opposed to recipes that I enjoy. For example, I like to make tuna salad or egg salad w/Laughing cow light cheese instead of lite mayo. I also like to microwave fish (any kind of filet) with some salsa. It keeps the fish moist while adding some zing!

Debbie

Hey Debbie!

The fish microwaved sounds yummy. Do you have a specific type that you like to use? Does one microwave better than another?

I try to cook on Sunday and have several meals out of it. Unfortunately I usually don't want what's in the fridge and wind up eating out too often.  That's why I started this thread. To find meal ideas that were quick and healthy, and to help me stop spending so much money at restaurants.

Thanks for sharing... and do let me know.

Ren

The types of fish depends on personal preference. I prefer flounder, orange roughy, salmon, or tuna. Since I am only cookig for one, I don't make a lot ahead of time. I found these individually packaged frozen fish filets at Weis Markets that are reasonable. I like that they are individual. This way I don't have to buy a whole lot of any one kind. My system tends to be a little more tolerant than others and I can handle most sauces. They have some that are in terriaki sauce or garlic/herb that I like  and these are individually frozen too.

I know you probably cook for other people hon.  I try to only cook one meal at a time as I have such terrible issues with leftovers getting dried out then getting stuck.