OK,  Now you guys got me thinking a little more ( this is good,I hope. I usually end up in trouble when I do this) with all this talk of food and how habits changed. Like to eat or not to eat anymore. Heres my new dilemma. Married to a nurse who grew up on a farm and still cooks like a farm wife. And like theres 37 people coming over for dinner.   Up to this point I (we) have spent most of our time plotting to just get my basics in and most days I have trouble getting that much in,during which time I'm not eating much of what shes cooking,but I have a fridge that could feed a 3rd world nation with left overs.  Now shes asking me what I want her to cook. My problem is I DON'T know. I have no cravings at this point and spent alot of years driving truck over the road so my background isn't all that much better (actually much much less) than hers for this part of the transition. We have four food critics( thats children in english) who can be picky but I would really like them to start learning to eat better than my examples have provided to this point in their lives.  So heres the the big question(sorry it took so long) does anyone have a favorite cookbook they use,any web sites  for recipes for all this health food. Obviously we know the basics but we're starting to look for some variety in our menu now. Any ideas???? Thanks for the help........Bill

There are a lot of recipes out there on the internet. Try searching "bariatic recipes" in Google just for starters. Personally, I don't like using recipes that much because it seems I never have all the ingredients on hand... Some of the things that I have been eating on fairly regular basis over the last three months since finishing up the liquid phase of my diet are: Rotisserie chicken - the softest and easiest chicken for me - I prefer the white meat because of the taste and that it is less greasy...Baked chicken has worked for me as well as "whole" chicken nuggets or strips from places like Chik-Fil-A (the most popular place in the South!), Arby's and KFC - I like to squeeze as much of the grease out of them with a napkin first though - just makes me feel better about it...the worst kind of chicken and any kind of meat for that matter - has been what comes in canned soups or frozen meals - just seems more rubbery and harder to chew up well enough to easily pass through my stoma. Meatloaf - not your mamma's greasy meatloaf though - I'm talking lean ground turkey or beef - you can "moisten up" the recipe by adding a little water, broth, or even olive oil (better than animal fat) Split Pea Soup - Make it yourself extra thick with less water and some cubed or diced ham - high in protein and fiber, cheap and easy (the way I like my women!) - I'll admit though, after eating about 50 servings of this stuff over the past few months, I'm burnt out on it. Pasta with Meat Sauce - I make my sauce by sauteeing turkey sausage or ground turkey with onions and garlic, and then add on some jarred sauce at the end (watch the sugar grams though - lest you enjoy dumping!) For the pasta - I enjoy the whole grain pastas available now - higher glycemic index for slower absorbtion of the carbs, more fiber and a little more protien and I don't notice any signifigant dropoff in the taste versus regular "white" pastas. I try to add the pasta sparingly though on my plate so that I have more room for the high protein meat. Sometimes I do breakfast for dinner - eggs and veggie sausage - tons of protein That's just what I can come up with for now - remember what works for one person may disagree with another so be cautious and only try one new food item at a time so that if it does make you sick, you'll know what caused it... Good luck...

Bill, Hey, this one is easy… I end up doin’ all the cooking at my house. My wife is an ex- "FarmGirl" and unless it’s Fried Chicken, Home-made biscuits or Pot-Roast, I’m cooking it. Fortunately I love to cook, always have. First thought that comes to mind is one of our regulars Right here on The Men’s Forum. Daniel P Fluharty (sp?) Check out his CookBook, at- Dan Fluharty’s CookBook

I cook for large crowds of guests here. I’m at a University and we "Entertain" a lot. 20 to 40 people over for diner happens a dozen times a year. I do big "Sauces" that go well over pasta or with rice Or mixed in with roasted potatoes… And then, I take my part out, And skip the noodles, rice, pasta, potato part of the dish And it’s perfect stuff for me. Chunky Meatball sauces, Sausage and roasted peppers, Chicken Fettuccini Alfredo- Big chunks of grilled chicken in an ‘Alfredo sauce,’ etc… I’ll have the chicken in some of the sauce, and skip the fettuccini… Anything that’ll separate from the starch portion of the meal, Works. Here’s some recipes that are bariatric friendly around the net- Some from CraigThompson Some from Kaye Bailey LowCarbRecipes Some From Me Have the missus try out some stuff, and if she can make it So that the starch and/or fatty portion of the meal Is separate from the final "Whole Enchilada,"

Then ya’ll’ve got it! Best Wishes- Dx

 

 

 

Crock pot!!  Add lean meat (beef if you can handle it) to alot of different vetatables.  Add spices to taste.  Cook over a few hours.  You could try chicken (skinless) in the crock pot with vegatables too.    I put alittle wine in my stew.  Brian

Bill,

My wife and I both had WLS in April 2006, so she's been getting real good at cooking.  I agree with DX, we have Dan's cookbook and it is real good.  Also, our nutrionists hold cooking classes so we have lots of recipes from them.  They are real good recipes, but unfortunately we don't have the nutrional information for them.  If you'd like me to email you them, send me your email.  Good luck. Floyd

I am posting this info on another thread but I just bought

ENOLA PRUDHOMME'S LOW-CALORIE CAJUN COOKING

and

ENOLA PRUDHOMME'S Low-Fat Favorites

cookbooks and they are GREAT! Lots of GREAT flavor and heat if you like Cajun cooking, other recipes are not so "hot" Lots of sea food and you don't miss any of the stuff that is high calorie and high fat These are not to take away from Dans book at all but for low fat, low sodium, low carb cooking with great for you protein, these two books are hard to beat!