Gastric Bypass Friendly Recipes for you

Buffalo Chicken Strips w/ Blue Cheese Salad 2 tablespoons butter 3 tablespoons ketchup 1 to 2 tablespoons hot sauce 1 ½ cups all-purpose flour (spooned and leveled) 2 large eggs 1 ½ pounds boneless, skinless chicken breasts, cut into 16 equal-size strips 3 tablespoons reduced-fat sour cream 2 teaspoons light mayonnaise 2 teaspoons each water and fresh lemon juice 3 dashes hot sauce course salt ¼ cup crumbled blue cheese 1 head romaine lettuce cored and chopped 4 medium carrots, quartered lengthwise and cut into 1-inch pieces 2 medium celery stalks, quartered lengthwise and cut into 1-inch pieces. Buffalo Chicken Strips    1. In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.    2. In a medium bowl, whisk together flour, 1 ½ teaspoons salt, and ¾ teaspoon pepper. Sprinkle ½ cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.    3. In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.    4. Preheat oven 350 degrees    5. place chicken on a sprayed foil lined pan and bake for 25 to 35 mins or until juices runs clear.    6. Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.     Blue Cheese Salad    1. In a large bowl, whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and ¼ teaspoon salt. Fold in blue cheese.    2. Add romaine lettuce, carrots, and celery; toss to combine. Serve immediately. ----------------------------------------------------------------- Cornflake-Crusted Baked Chicken 4 bone-in, skinless chicken drumsticks 4 bone-in skinless chicken thighs Coarse salt and ground pepper 1 large egg 2 cups crushed cornflakes 1 tablespoon olive oil 1/2 teaspoon cayenne pepper (optional)    1. Preheat oven to 400°. Rinse chicken, and pat dry. Season generously with salt and pepper.    2. In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.    3. Working with one piece of chicken at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet. Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving. -------------------------------------------------------------------------- Turkey Bean Chili 4 strips turkey bacon, cut into 1/2-inch pieces 3 pounds ground dark-meat (7% fat) turkey 4 cups chopped onions 1/4 cup minced garlic clove 2 medium fresh jalapeño chiles (ribs and seeds removed for less heat, if desired), minced 6 tablespoons chili powder 3 tablespoons unsweetened cocoa powder 4 teaspoons ground cumin 2 cans (28 ounces each) whole tomatoes in purée Coarse Salt 3 cans (15.5 ounces each) pinto beans, drained and rinsed Assorted toppings, such as cheddar cheese, pickled sliced jalapeño chiles, reduced-fat sour cream, and fresh cilantro leaves    1. Heat a Dutch-oven (or other heavy 5-quart pot) over medium heat. Add bacon; coo****il crisp brown, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.    2. Add onion, garlic, and jalapeno; coo****il soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.    3. Break up tomatoes with a spoon or your hands, and stir them in along with the puree. Add 1cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.    4. Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with toppings. ------------------------------------------------------------- Flounder with Tomato-Onion Ragout 1-½ teaspoons olive oil ¼ medium red onion, thinly sliced ½ cup grape or cherry tomatoes, halved 1 to 2 teaspoons white-wine vinegar or red-wine vinegar works as well Coarse salt and ground pepper 1 flounder fillet (5 to 6 ounces) 2 tablespoons chopped fresh parsley Tomato-onion ragout    1. In a 10-inch skillet,  heat ½ teaspoon oil over medium.  Add onion and cook, stirring occasionally, until light browned, 1 to 2 minutes.  Add tomatoes and cook, stirring occasionally, until slightly collapsed, 30 to 60 seconds.    2. Remove skillet from heat. Add vinegar; stir to combine.  Season with salt and pepper.  Remove to a bowl; cover and keep warm.   Flounder    1. Wipe skillet clean with paper towels. Place 1 teaspoon oil in pan, and heat over medium-high.  Season fish with salt and pepper; place in skillet.  Coo****il lightly browned, about 2 minutes.    2. With a wide metal spatula, carefully turn fish over; coo****il opague throughout, about 1 minute.  Transfer fish to a dinner plate.  Spoon tomato-onion ragout over fish; serve with couscous or rice, if desired.  Sprinkle parsley over top. ----------------------------------------------------------------- Shrimp with Garlic and Lemon 4 tablespoons light butter 3 garlic cloves, minced 1-½ pounds medium shrimp, peeled and deveined 1/3 cup fresh lemon juice ¼ cup chopped fresh parsley Coarse salt and ground pepper    1. Melt butter in a 12-inch skillet over medium-high heat. Add garlic; cook, stirring until fragrant, about 1 minute. Add shrimp; cook, tossing occasionally, until pink and opaque, 5 to 7 minutes.    2. Toss with lemon juice and parsley. Season with salt and pepper. ----------------------------------------------------------------------------------- Salmon with Indian Spices ¼ cup low-fat plain yogurt ½ teaspoon ground ginger ½ teaspoon turmeric ½ teaspoon ground coriander ½ teaspoon coarse salt ¼ teaspoon ground black pepper ¼ teaspoon cayenne pepper 4 skinless salmon fillets (each 6 ounces and about 1 inch thick) Vegetable cooking spray    1. Heat broiler. In a small bowl, combine yogurt, ginger, turmeric, coriander, salt, black pepper, and cayenne pepper.    2. Spray a broiler pan or rimmed baking sheet with cooking spray. Place salmon on pan. Spread yogurt mixture on top of fillets, dividing evenly. Broil until fish is just opaque throughout, 12 to 14 minutes. Serve immediately. ---------------------------------------------------------------------------- Tuna Niçoise Salad ½ teaspoon Dijon mustard 1 tablespoon red-wine vinegar 1 tablespoon olive oil Coarse salt and ground pepper ½ pound steamed red potatoes ½ pound trimmed and steamed green beans ¾ cup cherry tomatoes, halved 2 tablespoons Kalamata olives, pitted and slivered 1 can (6 ounces) solid white tuna, drained, packed in water drained   1. in a medium bowl, whisk together 1/2 teaspoon Dijon mustard with 1 tablespoon each red-wine vinegar and olive oil; season with coarse salt and ground pepper.   2. Add potatoes, green beans, 3/4 cup halved cherry tomatoes, 2 tablespoons sliced pitted Kalamata olives, and 1 can (6 ounces) drained solid white tuna toss well. ------------------------------------------------------------------------- Eggplant Ricotta Bake  2 large eggplanats (1 to 1 ¼ pounds each), sliced lengthwise ¾ inch thick 3 tablespoons olive oil, plus more for baking dish Coarse salt and freshly ground pepper 1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups) 3 large eggs 1 cup grated Parmesan cheese 2 tablespoons chopped fresh oregano (or 2 teaspoons dried) 1 jar (16 ounces) store-bought marinara sauce (2 cups)    1.  Preheat oven to 450°.  Arrange eggplant slices in a single layer on two rimmed baking sheets.  Brush lightly on both sides with oil; season with salt and pepper.  Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.    2. Meanwhile, in a medium bowl, whisk together ricotta, eggs, ½ cup Parmesan, oregano, 1 ½ teaspoons salt, and ¼ teaspoons pepper.  Brush an 8-inch square baking dish with oil.    3. Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce.  Top with another fourth of eggplant; spread with half of ricotta mixture.  Repeat layers, ending with ricotta; sprinkle with remaining ½ cup Parmesan.  Bake until bubbling and golden, 20 to 25 minutes.  Cool 10 minutes before serving. --------------------------------------------------------------------------- Oven roasted asparagus 1 ½ pounds medium-thick asparagus 2 teaspoons olive oil Coarse salt and freshly ground pepper 1 Preheat oven to 475°. Prepare 1 ½ pounds medium-thick asparagus (see Rinse and Snap). On a rimmed baking sheet, toss asparagus with 2 teaspoons olive oil; season with coarse salt and ground pepper. 2 Roast until lightly browned and tender, 8 to 10 minutes (depending on thickness). --------------------------------------------------------------------- Portobellos with Leeks and Spinach 4 portobello mushroom caps 3 tablespoons olive oil 3 tablespoons balsamic vinegar Coarse salt and ground pepper 2 leeks (white parts only), thinly sliced into rings and washed well 2 cups chopped fresh spinach (about 2 ounces) 1 cup crumbled soft goat cheese ( I use colby shredded) Preheat oven to 450°. Place mushroom caps, gill side up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and pepper. Bake until caps are just tender, about 15 minutes. Top with leeks, spinach, and cheese; season again with salt and pepper. Bake until spinach wilts and cheese starts to brown, 10 to 12 minutes. -------------------------------------------------------------------- Ratatouille      1/3 cup olive oil 2 medium onions, chopped 4 garlic cloves, minced 2 large eggplants (2 pounds), peeled in strips and cut into 3/4-inch cubes 4 to 5 medium zucchini (2 pounds), cut into 1-inch cubes Coarse salt and ground pepper 3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes 1 can (28 ounces) diced tomatoes 1 teaspoon dried thyme ½ cup chopped fresh basil 1. in a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; coo****il fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.  2. Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes. 3. Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.) ------------------------------------------------------------------------ Chili-Roasted Sweet Potato Wedges  1 ½ pounds (2 to 3 medium) sweet potatoes 2 tablespoons olive oil 1 tablespoon sugar 1 teaspoon chili powder Coarse salt and ground pepper    1.  Preheat oven to 425°. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.    2. On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and ¼ teaspoon ground pepper, until coated. Arrange wedges, cut sides down.    3. Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving. ----------------------------------------------------------------------- Lime-Marinated Skirt Steak  3 tablespoons fresh lime juice 1 teaspoon soy sauce 2 garlic cloves, chopped 1 jalapeño chile (ribs and seeds removed for less heat, if desired), chopped 1 ½ pounds skirt steak, cut to fit skillet 1 lime, cut into wedges, for garnish (optional) 1. in blender, combine lime juice, soy sauce, garlic, and jalapeño; purée until smooth. Transfer to a shallow dish or large resealable plastic bag. Toss with steak to coat. Let stand at least 30 minutes, and no more than 2 hours, to infuse with flavor.  2. Heat a large skillet over medium-high, until very hot. Cook steak, in two batches if necessary, until browned, 2 to 3 minutes per side for medium-rare. Let rest 10 minutes before slicing thinly. Serve with lime wedges, if desired. ------------------------------------------------------------------------------ Green Beans and Almonds coarse salt and ground pepper 1 ¾ pounds green beans, stem end trimmed ½ cup sliced unblanched almonds 1 tablespoon olive oil    1.  Preheat oven to 350°. Bring a large pot of salted water to a boil. Add green beans; coo****il bright green and tender, 6 to 8 minutes. Drain in a colander; rinse under cold water, and pat dry.    2. Meanwhile, spread nuts in a single layer on a baking sheet; toast in oven until golden brown and fragrant, about 7 minutes. Transfer to a plate to cool.    3. In a large bowl, toss green beans with oil; season with salt and pepper. Transfer to a serving dish. Garnish with toasted almonds. ---------------------------------------------------------------------------------- Lamb Chops with Yogurt Sauce  4 lamb rib or shoulder chops (about 8 ounces each) ((You can use pork chops besure to trim the fat away though)) Coarse salt and ground pepper 2 tablespoons olive oil ½ cup plain low-fat yogurt 1 tablespoon minced shallot 2 teaspoons chopped fresh cilantro 2 teaspoons fresh lemon juice    1.   Season both sides of lamb chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook lamb (in two batches, if necessary****il an instant-read thermometer inserted into thickest part registers 140° for medium-rare, 4 to 6 minutes per side. Let rest, covered, 10 minutes.    2. Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with lamb. ------------------------------------------------------------------------------------- Pork Chops with Rhubarb-Cherry Sauce  ½ cup dried cherries 1 tablespoon balsamic vinegar 1 teaspoon plus 2 tablespoons olive oil ½ cup finely chopped onion 8 to 10 ounces rhubarb, ends trimmed, cut crosswise into ½-inch pieces (2 cups) 3 tablespoons splenda pinch of ground nutmeg coarse salt and ground pepper 4 pork loin chops (each ½ inch thick and 6 to 8 ounces)    1. n a small bowl, combine cherries with vinegar and ¼ cup ho****er; let stand 10 minutes to soften.    2. In a small saucepan, heat 1 teaspoon oil over medium-low heat. Add onion; coo****il softened, stirring occasionally, about 10 minutes.    3. To the saucepan, add cherry mixture, rhubarb, and splenda; bring to a boil. Reduce heat; simmer until rhubarb has softened, 5 to 8 minutes. Stir in nutmeg; season with salt and pepper. Remove from heat; keep warm.'    4. Generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary, to avoid crowding the pan****il browned and cooked through, 3 to 4 minutes per side. Serve topped with warm sauce. Note: Variation: The cherries can be replaced with other dried fruit, such as golden raisins; soften as instructed in step 1. The rhubarb sauce can be refrigerated in an airtight container for up to one week. Try it with roasted chicken or drizzled over toasted bread topped with goat cheese. ------------------------------------------------------------------------------------------- Snap Peas with Mint 1 pound trimmed snap peas ¼ cup water 1 tablespoon butter ½ cup (packed) thinly sliced fresh mint leaves coarse salt and ground pepper 1. in a 12-inch nonstick skillet, bring ¼ cup water and butter to a boil over high. Add snap peas; cover, and coo****il bright green, about 2 minutes.  2. Remove lid; reduce heat to medium. Continue cooking, tossing occasionally, until peas are crisp-tender and water has evaporated, 2 to 4 minutes. Remove from heat. 3. Toss with mint leaves; season with coarse salt and ground pepper.

OMG I have not even had a surgery yet but when I do I will be so prepared.  Thats a fantastic thing to do by listing recipes like that.  I have been researching for several weeks to a month now on this surgery and was wondering what kinda food you could eat once everything was done.  Thats cool, thanks for letting me see that things can get back to a little normal. =)

eatting after surgery can be normal for some... I can't have alot of fats or sugars... the recipes that have butter listed I forgot to put in the part that I use I can't belive it's not butter and the cornflakes is Kelloggs Special K...  I use splenda in my recipes and I measure usually alittle less since to me splenda is alittle bit sweeter... but eatting can taste good for anyone... I hope you try some and put a couple together to make an entire meal... good luck on your journey Stephie

Guys there also is a forum group for recipies, just to let you know. I have used a few of them and I dont even like cooking and it has been helpful

I know... most of those I already have.. but thanks for thinking of us

THANK YOU SO MUCH FOR TAKING THE TIME TO TYPE THIS OUT AND SHARE WITH US!!!! PATTI