Need a receipe....
Potatoes come to mind first, but that's not WLS.
Asparagus would be good like Tawnya suggested...I put a little EVOO and kosher salt and some pepper on mine and grill it for a few minutes, but a lot of folks don't like asparagus.
What about salad? last week I posted a layered salad recipe that is WLS and good. You can make it ahead of time and it lasts for about 3 days. I'll have to find the recipe. I know I saved it!
Karla
Asparagus would be good like Tawnya suggested...I put a little EVOO and kosher salt and some pepper on mine and grill it for a few minutes, but a lot of folks don't like asparagus.
What about salad? last week I posted a layered salad recipe that is WLS and good. You can make it ahead of time and it lasts for about 3 days. I'll have to find the recipe. I know I saved it!
Karla
Karla Lewis 337/194/175
Lap RNY 1-23-2006 Dr. Terry Scarborough Houston, TX
Lipo 4-27-2007 Dr. David Wainwright Houston, TX
LBL 11-13-2007 Dr. David Wainwright Houston, TX
BL & brachioplasty 7-18-2008 Dr. David Wainwright Houston, TX
Layered Vegetable Salad
3 cups bite-size leaf lettuce (tear into small pieces)...you can use iceburg, I just don't use iceburg anymore since it has no nutritional value
1/2 c celery, sliced fine
1/2 c finely chopped bell pepper
1/2 c chopped onion...you can adjust this to less if you don't like raw onion
1 small bag frozen green peas (can be thawed or frozen)
1 pt (2 cups) light mayonnaise
8-12 oz. grated cheddar cheese
1 jar or pkg. real bacon bits...not Bacos
In 9 x 13 dish layer: lettuce, then celery, bell pepper, onion, peas...top with mayonnaise (Is fairly thick...at least 1/4"), then cheese, adjusted to desired amount, then bacon bits sprinkled over top of cheese.
Refrigerate for day or overnight...keeps 3 days in fridge!
3 cups bite-size leaf lettuce (tear into small pieces)...you can use iceburg, I just don't use iceburg anymore since it has no nutritional value
1/2 c celery, sliced fine
1/2 c finely chopped bell pepper
1/2 c chopped onion...you can adjust this to less if you don't like raw onion
1 small bag frozen green peas (can be thawed or frozen)
1 pt (2 cups) light mayonnaise
8-12 oz. grated cheddar cheese
1 jar or pkg. real bacon bits...not Bacos
In 9 x 13 dish layer: lettuce, then celery, bell pepper, onion, peas...top with mayonnaise (Is fairly thick...at least 1/4"), then cheese, adjusted to desired amount, then bacon bits sprinkled over top of cheese.
Refrigerate for day or overnight...keeps 3 days in fridge!
Karla Lewis 337/194/175
Lap RNY 1-23-2006 Dr. Terry Scarborough Houston, TX
Lipo 4-27-2007 Dr. David Wainwright Houston, TX
LBL 11-13-2007 Dr. David Wainwright Houston, TX
BL & brachioplasty 7-18-2008 Dr. David Wainwright Houston, TX
Maybe one of these would be something you could try. You could substitute low cal butter, low sodium soy sauce, and use a sugar substitute in the 2nd recipe if you like to make it more health friendly.
Sugar Snap Pea Stir-Fry
Broccoli Side Dish
SERVINGS: 4
Sugar Snap Pea Stir-Fry
SERVINGS: 6
Ingredients:
- 1 pound fresh sugar snap peas
- 2 teaspoons canola oil
- 1 garlic clove, minced
- 2 teaspoons minced fresh gingerroot
- 1-1/2 teaspoons balsamic vinegar
- 1-1/2 teaspoons reduced-sodium soy sauce
- 1 teaspoon sesame oil
- Dash cayenne pepper
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 2 teaspoons sesame seeds, toasted
Directions:
In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.Nutrition Facts
- One serving: 1/2 cup
- Calories: 60
- Fat: 3 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 59 mg
- Carbohydrate: 6 g
- Fiber: 2 g
- Protein: 3 g
Broccoli Side Dish
SERVINGS: 4
Ingredients:
- 5 cups fresh broccoli florets
- 2 tablespoons butter, melted
- 4 teaspoons soy sauce
- 2 teaspoons brown sugar
- 1/2 teaspoon minced garlic
Directions:
Place broccoli in a large microwave-safe bowl. Combine the remaining ingredients; pour over broccoli. Cover and microwave on high for 3-4 minutes or until tender. Serve with a slotted spoon.Nutrition Facts
- One serving: 3/4 cup
- Calories:88
- Fat: 6 g
- Saturated Fat: 4 g
- Cholesterol: 15 mg
- Sodium: 389 mg
- Carbohydrate: 7 g
- Fiber: 3 g
- Protein: 3 g
455/426/266/180
(start weight/day of surgery/current/goal)
"The food you eat today dictates the body you have tomorrow." - Unknown
It does not take much strength to do things, but it requires great strength to decide what to do.
(start weight/day of surgery/current/goal)
"The food you eat today dictates the body you have tomorrow." - Unknown
It does not take much strength to do things, but it requires great strength to decide what to do.
I would serve it with Asian Cucumber Salad.
3/4 cup seasoned rice vinegar
1/4 cup water
1 tablespoon Splenda
1 tablespoon minced garlic
1 tablespoon lite soy sauce
1 teaspoon sesame oil
1/2 teaspoon freshly ground pepper
2 large cucumbers, peeled and sliced
2 tablespoons sesame seeds, toasted
3/4 cup seasoned rice vinegar
1/4 cup water
1 tablespoon Splenda
1 tablespoon minced garlic
1 tablespoon lite soy sauce
1 teaspoon sesame oil
1/2 teaspoon freshly ground pepper
2 large cucumbers, peeled and sliced
2 tablespoons sesame seeds, toasted
Stir together first 7 ingredients in a large bowl. Add cucumbers, tossing to coat. Cover and chill 1 hour. Add sesame seeds, and toss; serve immediately.
Vicki
Visit my blog Grams Made It
I will never quit. I persevere and thrive on adversity... If knocked down, I will get back up, every time. – U.S. Navy SEALs
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