Daily Post--1/19/08

Another early posting due to me being away when it would normally post... Mandy will be having her wisdom teeth removed tomorrow morning (yep, Saturday!) at 7:45 am. After that, who knows what will happen or how much online time I'll get! SO, for Saturday's post, we have the following: We've told where we find recipes and we've chatted about things we change to adapt a recipe to be more WLS friendly. Now, I'm asking that you all share a recipe that you like to make or that you've tried and enjoyed since your WLS. Please list all ingredients AND the directions for preparation. If it is a recipe you adapted, please tell how if you post the original recipe. I'm going to point everyone two places for my own contributions... One is my blog. You can go to it (http://lovinlifewithlea.blogspot.com/) and down the right side of the page somewhere there is a link to view the posts with recipes in them. Second spot is my website... That is www.wvweightloss.com and there are two pages with recipes I've gathered here on OH and other places that are already pretty WLS friendly. Those are on the "Finding Your Inner Chef" and "Healthy Snacking" pages. I'm only posting that much, but I'd like to ask that the rest of you share an actual recipe here. If you have the info on your blog, you can link to it, but please link directly to the recipe post and not just to the blog itself. Hugs, Lea

FABULOUS/DELICIOUS Eggnog recipe Published: Hungrygirl.com website. 5 cups light vanilla soy milk, Silk brand 1 pkg. (1oz.) Jello sugar free vanilla instant pudding mix 6 packets splenda (I omitted the Splenda on mine) 1 tsp. rum extract 1/2 tsp. ground nutmeg In a blender, combine all ingredients and blend on high until mixed thoroughly. Refrigerate for an hour or so to thicken. Makes five one-cup servings. 1 cup= 88 calories, 1 gram fat, 6.5 carbs, 4 grams sugar, 6grams protein, 2 WW points. ------- This tastes like regular delicious eggnog, it's just not thick and gloppy like regular eggnog. I'm a picky eater and this my friends is delicious! I've also added an additional scoop of Unjury unflavored protein and I must say it's EXCELLENT! A keeper! This is the only TRUE WLS recipe I've used... Thanks, Kim

I really don't have any recipes to post. I'm lazy I like it to be real simple when I cook, and since I don't eat very much I just haven't been motivated to do it. So I'll either have to start dating a chef or make myself become motivated. Joni

I like making beef jerky. I take very thin cuts of steak (they have it in the meat department, any very thin type will work), the less fat the better. I then cut it in pieces about 2 inches by 2 inches and put it in a big ziplock bag. I then add soy sauce, crushed red pepper flakes, garlic powder, and worchestire sauce. I don't meaure these, just eyeball it, enough to cover the meat. I then put it in the fridge overnight, and in the morning I put it in the dehydrator for about 12 hours (give or take). I then put it on a plate to cool a few minutes, and then put it in another ziplock bag. Yummy, spicy, and full of protein! Christy

Here are two of my favorites. I love Asian inspired meals. Asian Steak on a Stick 1 lb. flank steak, cut diagonally into thin strips 6 scallions 1/2 c. cider vinegar 1/4 c. soy sauce 1/4 c. low sugar honey 2 T. Splenda 1 T. minced, peeled fresh ginger 2 tsp. fish / oyster sauce 1 tsp. chili garlic sauce 2 cloves garlic, minced Thread the steak onto sixteen 12-inch bamboo skewers. Place the skewers in a large baking dish. (Soak skewers before threading so they do not burn when cooked) Combine scallions, vinegar, soy sauce, honey, Splenda, ginger, fish / oyster sauce, chili garlic sauce and garlic. Pour over the skewers. Refrigerate for 2 hours (or overnight). Spray the broiler rack with nonstick spray; preheat the broiler. Drain the marinade into a saucepan and bring to boil. Cook, stirring occasionally, until the sauce is thickened (about 15 minutes). Broil skewers about 4 inches from the heat turning frequently until meat is browned on both sides (about 8 minutes, possibly less depending on how thin you cut steak). Arrange the skewers on a platter and dip in sauce. Chicken Lettuce Wraps Sauce: 1 1/2 t. soy sauce 1 T. oyster Sauce 1 1/2 t. dry sherry 1/2 head leaf lettuce 1 1/2 t. sesame oil 1/4 t. ginger, minced 1/4 t. garlic clove, minced 1 green onion, chopped 2 large boneless, skinless chicken breasts, cut into thin strips 1/2 red pepper, seeded and diced 1/2 can water chestnuts, rinsed and chopped 1/2 stalk celery, chopped handful of julienne carrots 1/2 t. cornstarch mixed with 1 ****er Wash the lettuce, dry, and separate the leaves. Set aside. Mix together the sauce ingredients. Heat the sesame oil in a pan on high heat. Add garlic, ginger, and green onion and fry until the garlic and ginger are aromatic. Add the chicken and coo****il the chicken is browned. Remove the chicken from the pan and set aside. Add the red pepper, water chestnuts, celery and carrots to the frying pan. Add the sauce ingredients and cook at medium heat. Stir the cornstarch/water mixture and add to the frying pan to thicken. Add the chicken back into the pan. Cook for 2-3 more minutes, stirring, to heat through and finish cooking the chicken. Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves. Christy

I make meatloaf with oatmeal instead of bread crumbs or cracker crumbs now. I love pancakes but they are a very very occasional treat, even so I still have done them WLS friendlier. I use whole wheat pancake mix, I use water and egg whites and applesauce and cinnamon. 1 pancake mix, 1.5 C water 5 egg whites, 0.5 C applesauce (no sugar added) 1-2 Tbs cinnamon. I use a non stick skillet and a bit of spray pam to cook them in the skillet, then I transfer to my pizza stone in a warm oven until the entire batch is done, so I have a big stack to take to the table and we can all eat at one time. We have a microwave bacon plate for cooking bacon in the microwave (walmart) and it makes the best turkey bacon... it comes out nice and crispy! Mrs. Butter Worths Sugar Free Syrup is the best I have had so far. My kids ask for seconds when I make these, they have no idea they are so healthy compaired to the ones we used to eat.

I'm not much of a chef, so I don't have any original recipes.... but this recipe was passed on to me by a fellow OH member... it's a great source of protein, and it is SOOOOOO good!!!!! Chocolate Creamcheese Fluff One box of SF/FF Jello Chocolate Fudge Pudding One pkg Fat Free Cream Cheese Two cups of milk Toss 'em in a blender (or use a mixer), and pour into serving size cups. Makes about five 1/2-cup servings.

I can't offer anything up here. I eat all of the same things I did pre-op, and don't use specific recipes. I just throw things together depending on my mood

One of my favorite is Liver... lots of protein and vites... I use chicken livers, they taste better, and boil them for 35 minutes, put in a food processer and chop, i add a few slices of onion, a drop of oliver oil and blend again till smooth.. put in ref about 4-5 hours till chilled,, ummmm goood... I also take S/F Pudding, 2 cups of milk mix together, add 1/2 container of S/F cool whip , fold in, and put in either a graham cracker crust made from sugar free crackers, or pour into individual cups, or almond flour crust. If you add 1-8 oz low fat cream cheese ( room temp) and 1 tsp vanila, 2 eggs beaten 1 S/F pudding, mix together, In a seperate bowl grind almonds till smooth like flour, add 1 tsp butter, put in pie pan and bake 10 min, remove and add cream cheese mixture, bake approx, 45 minutes on a water bath for a great mini cheese cake.

I received this recipe in with a Christmas card from an Cathy Streeter an OH member...I haven't officially tried it..but it sounds yummy... Sugar Free Cherry Cheese Pie - South Beach Diet Recipe 2-8oz packages of fat free cream cheese 2-TBS fat free ricotta cheese 2-TBS davinci gourmet vanilla sugar free syrup 2-TBS davinci gourmet cherry sugar free syrup 1/2 cup splenda granulated sweetener 1-packet unflavored gelatin 1-cup boiling water In large bowl soften cream cheese and add ricotta.Beat until smooth with mixer and set aside. In small bowl add syrups, splenda and gelatin. Add boiling water and stir until gelatin disolves - approx. 5-minutes. Add gelatin mixture to the cheeses and mix until smooth. Pour into custard cups or muffin tins and refrigerate until firm - about 2-hours. Cover in fridge overnight.