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

The bean soup reci[pe i posted about 2 weeks ago is my favorite.  Let me know if you need me to post it. 

I think I can still locate it. It was your recipe that inspired me to make White Chicken Chili.

BTW.... Happiest Anniversary to you and Gino! I wish you both a lifetime of happiness and a very naughty night!

Ren

Thank you!!  The kids are sick and we spent a sleepless night last night and sadly it looks to be the same for tonight.  That's ok we have a lifetime of happiness and being naughty with eachother. lol

Have a wonderful night.  If you can't locate the recipe let me know and I will give it to you.

Hey everyone. I'm still a preop, but I did do an awesome thai lettuce wrap the other day and am hoping it will work postop because it is just ground turkey browned with some sliced carrots cooked until tender and this yummy marinade of soy, fresh ginger, sesame oil, green onions, garlic, a little PB2, and a little brown sugar substitute. I also made a peanut sauce with PB2, splenda, water and a touch of soy sauce. Wrapped it in some bibb lettuce, topped it with the peanut sauce and YUM! Hope some nice soft bibb lettuce will go down a few months after surgery!

I also wanted to ask about your tolerance for spicy stuff. Seems some of these recipes might have a bit of heat (which I like), so is there a point at which I should wait before I start heating things up?


Thanks for all the great ideas!

Denise

Hi! As far as spice goes.. it's a game you'll have to play. When you think you're ready... try a taste and see how well you do. Personally I have found that I can handle mild heat as opposed to medium heat in the spice department. I used to be able to handle things a touch hotter, but who knows what the future brings. It's all about trial and learning *note I did not say error... I believe that every negative experience is actually a learning experience as opposed to an error.

Good luck to you in the future and with your wls!

I look forward to following your journey.

My regards,
Ren

Mine is pretty simple- kinda a mock egg salad

2 hard boiled eggs. I use 1 whole one, and only the white from the other.  ( cal-98    prot.-10     )
1 slice kraft fat free cheese    ( cal -25      prot.-4      )
14 grams of fat free ranch.   ( cal-80      Pro-1        )

cut it all up and mix it. very yummy.
Calories- 223
Protein -15

That sounds like it would be really good on top of a salad!  Thanks for sharing!

Ren

I love this thread!  I'm stressing over picking just one of my favorites......I LOVE cooking and am always making new stuff.  Since there is no way that I could pick just one, I'll just post the recipe that I make the most often.  I make the eggface spinach feta bites and keep them in a container in my fridge....they're easy to reheat in the microwave and are delicious!  I'll eat 3 or 4 for breakfast......or take a few for lunch with a salad.......or eat 1 or 2 for a snack in the afternoon.   Check out eggface's blog for a bunch of variations on the "bites".........beef fiesta, bacon and swiss, pizza, artichoke florentine, etc.

Here ya go....

Shelly's Spinach & Feta Bites

1/2 Yellow Onion, diced
2 Green Onions, diced
2 cloves Garlic, minced
1/2 cup cooked Spinach, squeeze water out
1 teaspoon Butter
1 Teaspoon Oregano
a few twists of Black Pepper
5 Eggs, beaten
1/3 cup Tomato, diced (I use canned)
1/2 cup Feta Cheese, crumbled
1/2 cup Shredded Cheese, Italian Blend

Preheat oven to 350 F. Saute onions in butter till golden. Add garlic and saute 1 minute more. Add cooked spinach and saute till dry and separated about 1 minute. Set aside to cool. Mix all ingredients together. Be sure veggie mixture has cooled slightly before adding to egg mixture. Spoon into a lightly greased mini muffin tin. Bake for 30 minutes or until centers are firm. Makes 24.

One other recipe that I love is a pizza bake that I got from a book ordered off of  Bariatriceating.com........I think its called "Living and Eating Well After WLS"  The woman who created the website wrote the book about her experience with WLS and then the 2nd half of the book is a cookbook.  I've made it several times...it was a great dish for the soft foods stage and I still love it.  I took it to a friend's house one night and everyone enjoyed it.  It makes the whole house smell like pizza is in the oven.  

It's WAY past my bedtime so I'll post it tomorrow night.

 

This sounds DIVINE!!! You had me at onion, garlic and spinach! That in itself is a great combination!  I will definitely be trying this. I love using my mini muffin pans, although I have the silicon ones and I'm extremely happy with them!

I bought them right before Christmas when I made mini SF orange cheesecakes. I used ginger snaps for the crust and they were incredible.

If anyone wants the recipe, I'll see if I can locate it.

Ren

Hey Ren!!

I stock up on shrimp when it goes on sale at Geresbeck's - a pound of shrimp goes a long way for us!!!

It's so versatile, but my fave way to cook it is to saute it in olive oil and Greek seasoning (sold in the spice aisle) or Old Bay (there's NOTHING that Old Bay can't make better!!).

If you do the Old Bay type, you can let it cool and add whatever you like to make shrimp salad.  I use either kind on top of my salads (hold the bread).

I also make scampi for my brother and K.  I sautee chopped garlic (to taste) in butter, then add a little chicken stock at a time to make a broth, and plop the shrimp in and serve over pasta.  Easy!!!

HTH!!

T