Weight Loss Surgery Forums

ROASTED SWEET POTATO SOUP 
Recipe submitted by OH member Leanmama

Super nutritious, gorgeous to look at and very tasty. This recipe calls for roasting the sweet potatoes first – a step that intensifies their flavor. This may seem like work, a step you could skip, but I really recommend you do it. While the sweet potatoes are roasting, you can prep the other vegetables and measure out the seasonings.

Crunchy croutons are a popular addition to the top of the soup, as is a dollop of sour cream, yogurt or creamy chevre (creamy goat cheese).

2 to 3 large sweet potatoes, 2 lb. (1 kg)
2 Tbsp.(30 ml) extra virgin olive oil
1/2 tsp.(2 ml) salt
1 onion, chopped
1 each carrot and celery, chopped
2 large cloves garlic, slivered
1 tsp. (5 ml) chopped fresh rosemary (or 1/4 tsp./1 ml dried)
1/4 tsp. (1 ml) freshly ground pepper
2 cups (500 ml) chicken broth, preferably sodium-reduced, or vegetable broth
1 Tbsp. (15 ml) fresh lemon juice
Sprigs of fresh rosemary, if available

Peel and cube sweet potatoes; toss with half of oil and salt. Arrange in a single layer on a greased rimmed baking sheet. Roast in 450F. (230C.) oven, stirring once or twice, until tender and lightly browned around the edges, about 20 minutes.

Meanwhile, in a Dutch oven, heat remaining oil over medium heat; fry onion, carrot, celery, garlic, chopped rosemary, pepper and remaining salt until vegetables have softened, about 8 minutes. Scrape into slow cooker.

Pour the broth and 3 cups (750 ml) water into the slow cooker; stir to combine. Cover and cook on low until vegetables are tender, about 3 to 4 hours. Stir in lemon juice. Using an immersion blender, or a stand blender, puree soup until smooth.

(Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 month.)

Makes 8 servings.

TIP: To make sure soup comes piping hot to table, serve soup in warm bowls. You can do this by stacking them in the microwave and adding about 1/2 cup (125 ml) water to top bowl. About 5 minutes before serving soup, microwave water and bowls on high for 1 minute or until boiling. Let warmth spread through bowls in microwave while soup finishes cooking. Just before they’re needed, dump water. Be careful handling hot bowls – oven mitts are essential.

VARIATION: Instead of rosemary, substitute an equal quantity of fresh or dried thyme.

PERFECT ROAST TURKEY
Recipe submitted by OH member CKnorte

• 1 fresh turkey (10 to 12 pounds) 
• freshly ground black pepper 
• 1 large bunch fresh thyme 
• 1 whole lemon, halved 
• 1 Spanish onion, quartered 
• 1 head garlic, halved crosswise

Preheat the oven to 350 degrees F.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Tie the legs together with string and tuck the wing tips under the body of the turkey.
 

Roast the turkey about 2½ hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes. Slice the turkey and serve.

SWEET POTATO PUDDING
Recipe submitted by OH member Betsy Reed

My family and friends LOVE this rich tasting delicious fall treat!

1 medium sweet potato
1/2 tsp. ground cinnamon

2 Tbsp Splenda
2 Tbsp cornstarch
1/8 tsp. salt
2-1/3 cups fat-free milk
1 tsp. Vanilla extract

6 Tbsp. sugar-free whipped topping (optional)
2-1/2 tsp. finely chopped pecans (optional)

Peel and chop sweet potato into bite size cubes. Place in medium saucepan, fill with water, cover with lid, and bring to a boil until soft. Drain and mash with cinnamon in blender or food processor.

In a small saucepan, combine the sugar, cornstarch and salt. Gradually add the milk and cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat. Carefully add hot pudding mixture and process until very smooth. Stir in vanilla. Let cool and cover with plastic wrap pressing directly on pudding so a skin will not form. Chill at least 1 hour.

To serve, top each 1/2 cup serving with 1 tablespoon whipped topping and 1/2 teaspoons finely chopped pecans.

Preparation time: 15 minutes (plus 1 hour to chill)
 

I am an eggnog freak and I use this recipe from an old diabetic cookbook. Sometimes I add some Unjury unflavored protein to bump up the protein content.-Cheryl H.

2 quarts 1% milk (skim if you want, I can’t take it yuck)
1-2 tsp rum extract, depending on taste
Cinnamon and nutmeg to taste

I mix the pudding according to box directions, using only 2 cups of the milk. When it starts thickening well while I am stirring, I mix in the extract and spices. When thick enough to be barely pourable, I mix in the rest of the milk, put it back in the carton and shake it well. If you like your eggnog thicker you can use the larger, 6-serving box of pudding. I even blended this with some brandy for my guests who desired alcoholic eggnog and they liked it really well.

To view more OH member recipes, click on the links below. Feel free to share your favorite holiday recipe in the comments section below!

http://www.obesityhelp.com/forums/VSG/4251133/What-are-your-favorite-WLS-Friendly-Holiday-Recipes/

http://www.obesityhelp.com/forums/rny/4251604/What-are-your-favorite-WLS-Friendly-Holiday-Recipes/#35014187

http://www.obesityhelp.com/forums/ds/4251214/What-are-your-favorite-WLS-Friendly-Holiday-Recipes/#35003660