There are lots of posts on different message boards and within threads that contain holiday recipes.  We wanted to start this thread so everyone can share their holiday faves AND find new faves from other OH members.  

If you've posted a recipe or holiday food ideas on another board or within a thread, please re-post here. 
THANKS!! 

Happy Holidays to all my pals on OH :) Here are a few of my holiday favs:

http://theworldaccordingtoeggface.blogspot.com/2011/11/weigh t-loss-surgery-holiday-survival.html

and a special WLS friendly treat I will be making for "Santa" this year!

http://theworldaccordingtoeggface.blogspot.com/2011/12/strawberry-cannoli-santas.html

Hope everyone has a wonderful holiday!
~Michelle "Shelly"

Hi Shelly,

Your recipes are always among my personal favorites.....especially the Pine Cone Cheese Ball.  I took it to a holiday pot luck and it was a huge hit. 

Thanks for sharing your recipes and inspirational info.

Cathy

Here is one of my favorites for the holidays and anytime!


CARAMELIZED ONION GREEN BEANS

Ingredients:

1 tablespoon extra virgin olive oil
1 tablespoon butter
1 large onion, sliced
1 1/2 pounds fresh green beans, trimmed
Salt


Preparation:

In a medium skillet over medium-high heat, heat oil and butter and add onion to the pan. Let coo****il light brown and caramelized, about 20 minutes.

While the onions are caramelizing cook green beans 5 minutes in 1-inch of boiling water, covered. Drain beans and toss them in the skillet with the finished onions. Season with salt and pepper and toss until combined and hot.

That sounds fantastic!

Here's a few of the most current recipes I have posted --

http://www.meltingmama.net/wls/recipes_/

Like -- Which I STILL WANT.   *drool*

Crusted Prime Rib + Horseradish Sauce (Mimi MM, please to make this for me?)

WANT.  NOW.  Massage your meat and send it over.  Okay.  I'll do it.  At some point.

 

Recipe via Tyler Florence on the Food Network -

Ingredients

• 1 bone in prime rib beef roast, 3 ribs, about 6 pounds
• 5 garlic cloves, smashed
• 1/4 cup grated fresh or prepared horseradish
• Leaves from 2 fresh rosemary sprigs
• Leaves from 4 fresh thyme sprigs
• 1/2 cup kosher salt
• 1/4 cup freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup dry white wine
• 1 tablespoon all-purpose flour
• 2 cups canned chicken or beef broth

Directions

Preheat the oven to 350 degrees F.

Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste.

Massage the paste generously over the entire roast.

Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.

Pour off some of the pan drippings and place pan on stove top over medium-high heat.

Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

OR -- instead of using the dripping gravy -- or alongside -- try this!

Horseradish Sauce

• 1/4 to 1/2 cup prepared horseradish
  
• 2 cups 0% Fat Greek Yogurt
  
• 2 tablespoons fresh squeezed lemon juice
• Salt and black pepper

        Mix and refridgerate.

in Protein, Protein Recipes, Recipes. | Permalink

Super Easy Turkey

Preheat oven to 325 degrees.

Clean & dry the bird.
Rub inside & out with Mayonnaise; repeat with Sweet Vidalia Onion Vinaigrette
Salad Dressing.
Season inside & out with Pepper, Ms. Dash, & Garlic Salt.
Quarter a large White or Yellow Onion; place 3/4 in the center cavity & 1/4 in
the neck cavity.

Either cook in a cooking bag or on a rack in a roasting pan, covered; 15 mins
per pound or until meat thermometer shows done.

Place all drippings into a sauce pan, reduce to 2 cups. Whisk in 2 packages of
McCormick Turkey Gravy mix. Cook on medium heat until the gravy comes to a
boil. Simmer for 1 minute. Whisk in small amount of corn starch to thicken, if
necessary.

Debone turkey and place in a pan or crock pot. Pour gravy over prepared turkey
and serve.

Prepared this way, your turkey will remain moist and friendly to your pouch
until the last bite!

Shredded turkey -- oooh.

Christmas time is my favorite time of the year when it comes to food. Being almost 8 years post op , I have learned so many ways to change those traditional recipes to suit our Bariatric needs . Here are some of my favorites .... ENJOY .. !!

3 cups macaroni (uncooked) 112 tsps minced onion (instant) 12 ozs velveeta cheese (cubed)

12 ozs low-fat evaporated milk 1 cup 1% low-fat milk

3 cups macaroni (uncooked) 112 tsps minced onion (instant) 12 ozs Velveeta cheese (cubed)

12 ozs low-fat evaporated milk 1 cup 1% low-fat milk

2 Box's of Wheat Elbow Macaroni
3 Bags of 16 ounce Low fat Cheeses ( Sharp , Medium , Colby )
2 cans of Cream of Cheddar Soup
1 Egg
1 Stick of , or 4 table spoons of " I CAN'T BELIEVE IT'S NOT BUTTER" or something like this .
12 Ounces of Low Fat Evaporated Milk

1. Boil Macaroni until tender - set aside ..
2. beat egg - set aside
Pour the Cheese , egg , Milk and Cheddar soup in the crock pot .
Add the macaroni to the crock pot. Stir everything very well .
Turn the crock pot on Medium ... let it cook for about 2.5 hours .
Salt and Pepper to taste .

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 378.4

• Total Fat: 8.0 g
• Cholesterol: 14.0 mg
• Sodium: 783.5 mg
• Total Carbs: 60.1 g
• Dietary Fiber: 7.4 g
• Protein: 21.0
• ______________________________________________________________
•  
• This recipe comes from Sparks .. it is our favorite to eat Christmas Morning ... and everyone loves it !!
•  
•  
•  

• Christmas Breakfast Casserole

  Submitted by: JOCYMC
  
  A lower fat version of our traditional Christmas Breakfast. A lower fat version of our traditional Christmas Breakfast.
  Number of Servings: 6  
  

  Ingredients

  1 pound frozen Shredded Potatoes, thawed
  4 oz Turkey Sausage, cooked & crumbled
  1 cup sliced mushrooms
  1/2 cup shredded Cheddar Cheese
  1 cup Egg Beaters Egg Substitute
  1/8 tsp Salt, or to taste
  1/8 tsp Black Pepper, or to taste
  1/8 cup red pepper, finely chopped
  2 Tbsp onions, finely chopped
  
  
  

  Directions

  Preheat oven to 350 degrees F. Coat a casserole dish with cooking spray. Spread potatoes around bottom and press up the sides. Place in oven and cook for 10 minutes.
  
  Meanwhile, mix egg substitute, salt, and pepper together.
  
  Remove potatoes from oven and press potatoes down firmly with a spoon so they are spread out and cover the bottom and sides of the pan. Sprinkle the sausage, red pepper, and cheese in the bottom of the pan. Pour the egg mixture over it.
  
  Return pan to oven and coo****il potatoes are crisp and golden and the egg mixture is set, about 25 to 30 minutes. Remove from oven and let sit about 5 minutes before serving.
  
  You can further reduce the fat & calories by using low-fat cheddar cheese. If I did that my Dad wouldn't eat it.
  
  Number of Servings: 6
  Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 154.7
  • Total Fat: 6.6 g
  • Cholesterol: 22.0 mg
  • Sodium: 325.6 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 11.6 g
•  
•  
• 
  
  GRAPE SALAD is our FAVORITE DISH TO SUBSTITUTE FOR DESERT ...

GRAPE SALAD

4 lbs green or red seedless grapes cut in half and spread into a 9x13 dish.   Dressing:   8 oz. LOW FATcream cheese softened 8 oz. LOW FAT sour cream 1/2 c. sugar   or SPLENDA 1/2 tsp. vanilla ( IF YOU ARE NO****CHING CALORIES OR FAT YOU CAN USE REGULAR CREAM CHEESE OR REGULAR SOUR CREAM )    Topping:   1 c. sugar in the raw (you can use brown sugar or brownulated sugar) 1 c. chopped nuts; pecans or walnuts are best.   Mix all of the dressing ingredients until smooth and spread over grapes. You can have as many layers as you want. Sprinkle topping ingredients over all. Very easy and very, very good.

Black Bean Brownies

1 (15.5 ounce) can black beans, rinsed and drained

• 3 eggs
• 3 tablespoons vegetable oil
• 1/4 cup cocoa powder
• 1 pinch salt
• 1 teaspoon vanilla extract
• 3/4 cup white sugar
• 1 teaspoon instant coffee (optional)
• 1/2 cup milk chocolate chips (optional)

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

Nutritional Information

Amount Per Serving Calories: 126 | Total Fat: 5.3g | Cholesterol: 40mgPowered by ESHA Nutrient Database

Nutritional Information Black Bean Brownies

Servings Per Recipe: 16

Amount Per Serving

Calories: 126

• Total Fat: 5.3g
• Cholesterol: 40mg
• Sodium: 144mg
• Total Carbs: 18.1g
• Dietary Fiber: 2.6g
• Protein: 3.3g

I did not use the sugar but I did use Whey low sugar and added wallnuts to it also.

Susan McVay
Augusta WLS
RNY Dr. Blaney 02/07/11
484/259/200

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