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Italian Sausage Skillet
Submitted by: JENNIETN
Introduction
Great on its own, for non ops you could serve over noodles. Could use turkey sausage. Extra add ins- spinach, fresh garlic.
Number of Servings: 4
Ingredients
-
2 tbsp Extra Virgin Olive Oil
1 Lb Italian sausage cut in 1 inch pieces
1 cup sliced red onions
1 cup sliced green peppers
1 cup sliced red peppers
1 cup sliced mushrooms
12 oz pizza sauce
1/4 tsp garlic salt
1 cup grated mozzarella
red pepper flakes
Dried Italian seasoning
Tips
Directions
Pre heat broiler
Heat oil in oven proof non stick skillet over med-high heat. Add sausage and coo****il brown 8 minutes. add onions, peppers and mushrooms and coo****il soft 8 minutes.Remove from heat and stir in pizza sauce and garlic salt. Top with Mozzarella and place under broiler until cheese starts to brow
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 369.9
- Total Fat: 24.9 g
- Cholesterol: 54.4 mg
- Sodium: 1,086.8 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.9 g
- Protein: 20.2 g
n 2 minutes. garnish with red pepper flakes and Italian seasoning.
Serving Size: 4 non op or 8 post op
Number of Servings: 4
Bob's Chicken Casserole
Preheat oven to 350*
Serves 3-4
I zucchini sliced thin
1 yellow squash sliced thin
1 sweet onion chopped
1 can stewed tomatoes
1 chopped cooked chicken breast seasoned with salt and pepper and garlic
1 cup Cheddar cheese grated
Parmesan cheese
Layer in greased casserole dish alternating rounds of zucchini, squash, chicken, cheddar x 3 layers ar more depending on your dish size
Top with stewed tomatoes, sprinkle with parmesan.
Baked covered at 350 for 1 hour till bubbly and browned.
I am planning on having the VSG surgery soon. I was wondering what should I be stocking up on in my kitchen, and what appliances (scale, cups, etc) should I also make sure purchase.
ALL advice appreciated. Thanks!
HW 375 lost 28 lbs. w/diet changes. Surgery SW: 347 5'1
started on this journey years ago great success then slipped and fell off track. Fall down 7 times stand up 8! So I am back two weeks in doing better. One breakfast I loved was by a guy on here from Columbus Ohio. Made with PB oats cocoa ?????? If he is still on here or anyone knows the recipe PLEAS give me a shout
Berrycotta Pancakes from Weight Loss Surgery Cookbook for Dummies
Yup, you can still eat pancakes. These pancakes are made with whole-wheat flour for
some added fiber and ricotta cheese to give you a protein boost to start your day. If you
have any extra, these pancakes freeze well and can be reheated in the microwave for a
quick breakfast on another day. Regular syrup has loads of sugar, so serve these pancakes
with sugar-free syrup or a dollop of 100 percent fruit preserves.
Stage: Soft foods
Preparation time: 10 minutes
Cooking time: 10 minutes
Yield: 6 servings (2 pancakes each)
3⁄4 cup whole-wheat flour
3⁄4 cups all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 1⁄2 teaspoons sugar
2 tablespoons melted butter
3⁄4 cup part-skim ricotta cheese
1 large egg
1⁄2 cup orange juice
1⁄3 cup nonfat milk
1⁄2 teaspoon vanilla extract
1 cup blueberries, fresh or frozen
1 In a bowl, combine both flours with baking powder, baking soda, salt, and sugar. In
another bowl, whisk together the butter, ricotta cheese, egg, orange juice, milk, and
vanilla.
2 Combine and stir the wet and dry ingredients until just blended. Gently stir in the
blueberries.
3 Spray a skillet or griddle with nonstick cooking spray and heat over medium heat.
Spoon a small amount of batter onto the hot skillet and cook for about 2 minutes or
until browned on the underside, then flip the pancake. Coo****il golden brown.
Vary It! Substitute the blueberries with diced apples or peaches.
Per serving: Calories 229 (From Fat 69); Fat 8g (Saturated 4g); Cholesterol 56mg; Sodium 272mg; Carbohydrate
32g (Dietary Fiber 3g); Protein 9g; Sugar 8g.
on 2/9/13 1:45 pm - Canada
Created this today as I had a couple of Asian Pears in the house and a dessert hankering....
Peel and thinly slice 1 large Asian Pear or a couple of apples. Put these in the bottom of a sprayed small casserole dish (around a bread pan size)
Sprinkle with a couple tsp of Equal or other sweetner, 1/2 tsp cinnamon, dash nutmeg, couple drops lemon juice.
In a bowl mix about 1/2 cup almond flour and 1/3 cup coconut with about 1/4 margarine, a couple dashes cinnamon.
Cover the top of the fruit completely. Bake, 350 for about 20 minutes, or until fruit is tender when poked with a fork. If the topping starts to get too brown, lay a piece of tin foil loosely over the top. Enjoy. This took me about 5 minutes to make.
on 2/9/13 1:31 pm - Canada
Just 'google' weight loss surgery recipes and you will get a bunch of hits. A few are www.theworldaccordingtoeggface.com, www.bariatricfoodie.com, www.skinnygirl.com, etc. Enjoy; there are hundreds of sites to review!
From allrecipes.com
| Omelet in a Bag |
 |
|
| 2 eggs 2 slices ham, chopped (optional) 1/2 cup shredded Cheddar cheese 1 tablespoon chopped onion (optional) 1 tablespoon chopped green bell pepper | (optional) 2 tablespoons chopped fresh tomato (optional) 1 tablespoon chunky salsa (optional) 2 fresh mushrooms, sliced (optional) |
| 1. | Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag. |
| 2. | Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily. |
TJ's soups are great to play with! I add pureed roasted pumpkin or sweet potato, cinnamon and ginger to the carrot soup. Thin it with lo sodium chicken or veggie broth if needed.
I add 0% Greek yogurt, Franks's Hot Sauce or Siracha to the Cuban Black Bean while i was on liquids. Now i add black beans and a little chicken to give it a little chew.
From WLS Surgery Center
Cannellini Bean and Cabbage Soup
Ingredients
1 tablespoon olive oil
3 cups thinly sliced cabbage
2 carrots, sliced
6 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon black pepper
2 cans (14 ounces each) low-sodium chicken broth
1 can (14 1/2 ounces) no-salt-added diced tomatoes
1 cup water
1/4 cup tomato paste
2 cans (15 ounces each) cannellini beans, rinsed and drained
Directions
1. In a large pot, heat olive oil over high heat. Add cabbage, carrots, garlic, thyme, and pepper; cook 2 to 3 minutes.
2. Stir in broth, undrained tomatoes, water, and tomato paste. Bring to a boil, then reduce heat. Simmer, covered, for 8 minutes, or until vegetables are tender, stirring occasionally.
3. Mash half the beans with a fork. Add all the beans to the pot. Heat through and serve.
Makes: 6 servings
Nutrition facts per serving: 164 calories, 11g protein, 30g carbohydrate, 4g fat (1g saturated), 9g fiber
ReginaL · 3 replies · 874 views
