Saturday WLS Dinner Plans- Sharing the Menu
So it took me a while, but I wanted to plan a nice dinner for one of my closest friends and I. She did me a huge favor over the holidays by watching my baby girl (my dog) while I was in Seattle for over 8 days. Plus when I couldn't afford a table that I found that I'd been looking for, for about 5 years (the perfect pedistal table), she just outight bought it as my Christmas gift (though I'm paying her back for some of it).
she and I are foreign film, particularly Chinese and Japanese, enthusiasts. So I picked up two really good movies she hasn't seen - Iron Monkey (1993 version) and The Promise. And yes, we watch them in the original languages with subtitles. No better way!
So here is my surprise for my friend:
I'm making homemade cheese spread to serve with crackers and smoked salmon, wild rice and oyster bisque, broccali casserole and Baked Fish for dinner. ( I can't remember the actual name of the recipe. It's something I hand wrote down - didn't write the name and now I can't find where I got it)
Homemade Cheese Spread:
2 cups non-fat plain yogurt
large coffee filter
3 or 4 sun dried tomatoes (diced)
Italian seasoning
Mix the everything together (clearly except the coffee filter). Spoon the mixture into the coffee filter (as much as you can). Then tie off the top with a twisty. Put a cooling rack on top of a bowl and set the filter on top and put into the refrigerator.
Over the next 24 hours all the moisture drips from the yogurt through the filter. What you are left with is a yogurt cheese spread and YUM YUM it is.
I'm serving this cheese spread with some Reduced Fat Wheat Thins and some Pacific Smoked Salmon I brought back from Seattle.
Wild Rice and Oyster Bisque (If you got the Dec Cooking Light you have this recipe!) - I altered mine some to avoid the extra calories and fat)
1 1/2 bacon slices chopped (I use Gwalney low fat/ low sodium) - cooked
2 cups chopped onion
2 cups shucked oysters (undrained)
1 cup clam juice
1 TBSP all purpose flour
1 cup - low sodium, fat free chicken broth
1 Bay Leaf
1 1/2 cups cooked wild rice
1 1/4 cups milk (I use 1%)
3 TBSP half and half ( I use fat free)
1/2 tsp kosher salt
1/4 tsp pepper
Flat leaf parsley - chopped (for sprinkling when served)
Spray skillet with Pam olive oil spray and saute onion. On medium low heat - cover and cook approx 6-8 min until the onion is tender.
Strain the oysters through a seive over a bowl. Set the oysters aside and pour the liquid into the pan.
Combine clam juice and flour in a bowl, stirring with a whis****il smooth.
Add clam juice mix, broth and bay leaf to the pan. Increase heat to medium high. Coo****il reduced to about 2 cups (approx 6 min)
Reduce heat to low. Stir in rice, milk, half and half, salt and pepper. Cover and simmer 10 minutes.
Stir in reserved oysters and cook 5 minutes, or until the edges of oysters curl.
8 servings: (serving size approx 1/4 cup)
The book says 143 Calories, 5.2g fat (3g sat fat), Protein 8g, carb 15g, fiber 1.5g Chol 43g.
But it should be lower the way I do it. I don't cook with the bacon grease to start and I use 1% milk instead of whole milk and I use fat free half and half instead of regular.
Baked Fish
1 tsp EVOO
1 shallot, finely chopped
2 ounces 50% less fat Peppridge farm Turkey Kielbasa (diced) !!(Stick to only 2 oz)
1 tsp chopped fresh thyme
1 pint grape tomatoes (halved)
1/2 cup dry white wine (not cooking wine) , divided into (2) 1/4 cups
1 15oz can great northern beans, rinsed
1/2 tsp salt - divided
1 1/4lb Fish - preferable white like tilapia. (I like Red Snapper for this)
Pepper to taste
Preheat oven to 425. Spray 9X13 baking dish with Pam.
Heat oil in a medium saucepan over medium-high heat. Add shallot, keilbasa and thyme and cook, stirring, approx 1 to 2 minutes. Add tomato halves and 1/4 C wine. Cook stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated (2 to 4 min). Stir in beans and 1/4 tsp salt and remove from the heat.
Sprinkle the fish with the remaining salt and pepper. Place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (approx 1/2 cup per fillet). Pour the remaining 1/4cup wint into the pan and cover the pan with foil.
Bake approx 15 to 20 min ****il the fish is cooked through). When served - the remaining juice in the pan can be served over the fish.
Broccoli Casserole (WLS style)
1 1/2 cup fat free (or low fat) shredded cheddar cheese ( I use Cabbot 50% less fat)
2 10oz packages of frozen chopped broccoli
2 TBSP Dry minced onions
1/3 Cup Egg Substitute
1 16oz container of fat free cottage cheese
2 TBSP flour
1/4 tsp pepper
Preheat oven to 350. Combine 1 cup of cheese, onion, egg substitute, cottage cheese, flour and pepper together. Stir in the drained broccali. Spray a 7x11 bakin dish with Pam. Spread mix evenly in the dish. Bake uncovered for 45 min. Sprinkle remaining cheese on top and continue to bake till melted
I haven't decided the wine to serve. I know I want/ need white. But I don't want something sweet. So I'll have to think about it for a while longer.
she and I are foreign film, particularly Chinese and Japanese, enthusiasts. So I picked up two really good movies she hasn't seen - Iron Monkey (1993 version) and The Promise. And yes, we watch them in the original languages with subtitles. No better way!
So here is my surprise for my friend:
I'm making homemade cheese spread to serve with crackers and smoked salmon, wild rice and oyster bisque, broccali casserole and Baked Fish for dinner. ( I can't remember the actual name of the recipe. It's something I hand wrote down - didn't write the name and now I can't find where I got it)
Homemade Cheese Spread:
2 cups non-fat plain yogurt
large coffee filter
3 or 4 sun dried tomatoes (diced)
Italian seasoning
Mix the everything together (clearly except the coffee filter). Spoon the mixture into the coffee filter (as much as you can). Then tie off the top with a twisty. Put a cooling rack on top of a bowl and set the filter on top and put into the refrigerator.
Over the next 24 hours all the moisture drips from the yogurt through the filter. What you are left with is a yogurt cheese spread and YUM YUM it is.
I'm serving this cheese spread with some Reduced Fat Wheat Thins and some Pacific Smoked Salmon I brought back from Seattle.
Wild Rice and Oyster Bisque (If you got the Dec Cooking Light you have this recipe!) - I altered mine some to avoid the extra calories and fat)
1 1/2 bacon slices chopped (I use Gwalney low fat/ low sodium) - cooked
2 cups chopped onion
2 cups shucked oysters (undrained)
1 cup clam juice
1 TBSP all purpose flour
1 cup - low sodium, fat free chicken broth
1 Bay Leaf
1 1/2 cups cooked wild rice
1 1/4 cups milk (I use 1%)
3 TBSP half and half ( I use fat free)
1/2 tsp kosher salt
1/4 tsp pepper
Flat leaf parsley - chopped (for sprinkling when served)
Spray skillet with Pam olive oil spray and saute onion. On medium low heat - cover and cook approx 6-8 min until the onion is tender.
Strain the oysters through a seive over a bowl. Set the oysters aside and pour the liquid into the pan.
Combine clam juice and flour in a bowl, stirring with a whis****il smooth.
Add clam juice mix, broth and bay leaf to the pan. Increase heat to medium high. Coo****il reduced to about 2 cups (approx 6 min)
Reduce heat to low. Stir in rice, milk, half and half, salt and pepper. Cover and simmer 10 minutes.
Stir in reserved oysters and cook 5 minutes, or until the edges of oysters curl.
8 servings: (serving size approx 1/4 cup)
The book says 143 Calories, 5.2g fat (3g sat fat), Protein 8g, carb 15g, fiber 1.5g Chol 43g.
But it should be lower the way I do it. I don't cook with the bacon grease to start and I use 1% milk instead of whole milk and I use fat free half and half instead of regular.
Baked Fish
1 tsp EVOO
1 shallot, finely chopped
2 ounces 50% less fat Peppridge farm Turkey Kielbasa (diced) !!(Stick to only 2 oz)
1 tsp chopped fresh thyme
1 pint grape tomatoes (halved)
1/2 cup dry white wine (not cooking wine) , divided into (2) 1/4 cups
1 15oz can great northern beans, rinsed
1/2 tsp salt - divided
1 1/4lb Fish - preferable white like tilapia. (I like Red Snapper for this)
Pepper to taste
Preheat oven to 425. Spray 9X13 baking dish with Pam.
Heat oil in a medium saucepan over medium-high heat. Add shallot, keilbasa and thyme and cook, stirring, approx 1 to 2 minutes. Add tomato halves and 1/4 C wine. Cook stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated (2 to 4 min). Stir in beans and 1/4 tsp salt and remove from the heat.
Sprinkle the fish with the remaining salt and pepper. Place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (approx 1/2 cup per fillet). Pour the remaining 1/4cup wint into the pan and cover the pan with foil.
Bake approx 15 to 20 min ****il the fish is cooked through). When served - the remaining juice in the pan can be served over the fish.
Broccoli Casserole (WLS style)
1 1/2 cup fat free (or low fat) shredded cheddar cheese ( I use Cabbot 50% less fat)
2 10oz packages of frozen chopped broccoli
2 TBSP Dry minced onions
1/3 Cup Egg Substitute
1 16oz container of fat free cottage cheese
2 TBSP flour
1/4 tsp pepper
Preheat oven to 350. Combine 1 cup of cheese, onion, egg substitute, cottage cheese, flour and pepper together. Stir in the drained broccali. Spray a 7x11 bakin dish with Pam. Spread mix evenly in the dish. Bake uncovered for 45 min. Sprinkle remaining cheese on top and continue to bake till melted
I haven't decided the wine to serve. I know I want/ need white. But I don't want something sweet. So I'll have to think about it for a while longer.
Jenn
Pre-Surgery (08/01/07): 467.5
Surgery Day(08/30/07): 445
09/15/09: 237
Pre-Surgery (08/01/07): 467.5
Surgery Day(08/30/07): 445
09/15/09: 237
Wow Jennifer,
It looks like a fabulous feast that you will both enjoy and that will support your long-term goals. Enjoy you dinner and movies with your buddy.
Barbara
ObesityHelp Coach and Support Group Leader
http://www.obesityhelp.com/group/bcumbo_group/
High-264, Current-148, Goal-145
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