2 good recipes x 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
