Superbowl Recipes

These recipes looked good to me. I've not tried them yet, but I thought I would share them with everybody. Veggie-Filled Quesadillas ( I will use less ingredients to make fewer servings) Ingredients 2 small green and/or red sweet peppers, cut into thin strips 1 small red onion, cut into thin 1-inch-long strips (I will use green onions, less starch) 2 teaspoons olive oil or cooking oil 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 2 tablespoons snipped fresh parsley or cilantro 1/3 cup reduced-fat cream cheese (tub style) (Use Fat Free 1 T. per serving- free food) 5 6- to 7-inch flour tortillas ( Use lowcarb tortillas) Salsa (optional) Directions 1. In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in parsley. Set aside. 2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently. 3. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa. Makes 10 servings. Nutrition facts per serving: calories: 85 total fat: 3g saturated fat: 1g cholesterol: 4mg sodium: 118mg carbohydrate: 11g fiber: 1g protein: 2g vitamin C: 21% calcium: 4% iron: 4% starch: .5diabetic exchange vegetables: .5diabetic exchange fat: .5diabetic exchange Chicken Lasagna (noodleless) By Dame Tooter 2 pounds Chicken, boneless skinless (breasts work best, but may use thighs) 1 jar Ragu thick and chunky spaghetti sauce (use a lowcarb sauce) 16 ounce tub Ricotta cheese (lowfat) 1/2 cup Kraft parmesan cheese 2 tablespoons minced parsley 1 teaspoon minced dehydrated garlic (or one clove, minced) 2 cups Mozzarella Cheese, shredded (changing to 1 cup) 1 cup mild Cheddar Cheese, shredded (leaving this out) Additional Minced Parsley for garnish In a bowl combine ricotta cheese, parmesan cheese, parsley and garlic. Mix together the Mozzarella cheese and cheddar cheese. Pound chicken breasts very VERY thin between layers of plastic wrap. Ladle 1/3 sauce into bottom of deep 8 or 9-inch baking dish. Lay out a touching, but not overlapping layer of uncooked chicken breast. Spread 1/3 of the ricotta cheese mixture over chicken. Spread a thin even layer (1/3) of spaghetti sauce over ricotta cheese mixture. Sprinkle 1/3 of moz/cheddar cheese over sauce. repeat layering, ending with a layer of cheese. Sprinkle parsley lightly over top, cover tightly with heavy duty foil and bake at 350 degrees F. for 45 minutes or until chicken is fork tender. Remove foil and bake an additional 10-15 minutes until top is lightly golden. Us Non post-ops need to reduce the amount of cheese because we can eat more. This would count as 1 protein, 2 dairy. Cheese can be reduced more for 1 dairy. This came from Tooter's website. Her site has a lot of recipes that can be adapted for us. http://www.bariatricbytes.com/recipes.html Lynette

I fixed the Chicken Lasagna last night. It was delicious. Definately something I would fix again. My kids loved it too. I made like I had noted in the recipe to reduce the amount of cheese. It had plenty of cheese with the amount I used. Lynette