2 good recipes cross post from main board

I have noticed that often people come to this board looking for something that they can eat.  I am 2 1/2 years out and holding steady at 110 lbs.  The volume of what I can and do eat has risen so I try to offset that with more nutrition and lower calories.  There are 2 dishes that I have consistently eaten since I came off of the liquid diet after surgery.  What makes these so good to me is that they are moist meals that are easily digested.  The first one is a mexican shrimp ****tail and the second one is roasted veggies and meat.  These are very satisfying and easy to make.  All it takes is some rough chopping. I make enough to eat for a couple of days.  I take the shrimp ****tail for lunch almost every day because it really stays with me.  I eat lunch at 11:00 and don't have a chance to eat again until about 6:00.  If I eat 1/2 to 3/4 a cup of the shrimp ****tail, my blood sugars stay pretty even through that period.  If I had the opportunity to eat more often, I would just eat it 1/2 at a time.   I hope you enjoy this, D

Mexican shrimp ****tail (very refreshing)
(cold shrimp soup)

1 bag frozen cooked shrimp (I like the larger size)
1 avacado
1/2 each red, green, yellow, orange pepper diced
2 tomatoes
2 seeded jalepenos
1/2 cup chopped cilantro
1/2 bottle V-8 juice
squeeze of lime juice
few drops hot sauce of choice

Chop all ingredients and mix together in a bowl.  Chill.  Lasts for about three days in fridge
Sometimes I add the following for variation
chopped mango
dried papaya pieces
chopped sweet onion
chopped green onion



Roasted veggies and meat

1 eggplant chopped coarse

1/2 each red, green, yellow, orange pepper chopped large

5 or 6 whole garlic cloves

2 or 3 tomatoes chopped large

2 seeded jalepenos ( optional)

1/2 lb to 1 lb of sausage sliced about 1 inch thick.  (I use a low fat chicken sausage)

(secret ingredients optional  can add one or all of the following:  1 or 2 fresh pears.  1 scant handful of dried papaya.  fresh pineapple chunks.  canned pineapple in splenda)

Chop all ingredients into similar sized pieces.  Mix all chopped ingredients including meat in a baking pan lined with foil for easy clean up.  Spray with pam and sprinkle with salt and pepper.

Roast for  approximately 1-to 1/1/2 hours at 425 untill all veggies are tender and eggplant is soft.
Stirring about 2 druing that period and maybe spraying a little more pam on veggies.

This is so good and filling.  No need to eat any starches like rice or potatoes with it.  It fills up the pouch nicely.

I hope you enjoy!.  D