Bariatric friendly recipes / Let's share!

Pumpkin Pudding: Decadent, creamy pudding for less than 150 calories--and it helps you lose weight! Just combine a 6-ounce container of nonfat vanilla yogurt with ½ cup canned 100% pure pumpkin puree and a dash of cinnamon. The pumpkin bulks up the yogurt--already a protein-rich, nutrient-packed food--and adds a hefty dose of fiber. This yeilds 10 oz. (1 1/4 cup)

I got this recipe elsewhere, and cannot recall where.

For us wls'ers, we could even add a scoop or a half scoop of vanilla protein to make it even more protein dense. I think this recipe would also be yummy used as a base for a frozen drink (smoothie) Adding just a touch of milk and some ice, then blending to desired consistancy.

I love pumpkin and yogurt I'll have to try it

I got this recipe from the 5 Day Pouch Test website.  I have included the link below; it has the diet for the 5 Day Pouch Test and several other recipes.

Low-Carb Pumpkin & Sausage Soup
A delicious autumnal soup. Use a butternut squash puree if you prefer. You probably want to hide the leftovers of this soup if you are including it in your pouch test - or your spouse and kids will gobble it up when you are not looking.

16 ounces country style sausage
1/2 cup onions, minced
1 clove garlic, minced
1 tablespoon Italian seasoning
1 cup fresh mushrooms, chopped
15 ounces pumpkin, canned
5 cups low sodium chicken broth
1/2 cup heavy cream
1/2 cup sour cream
1/2 cup water

Over medium heat brown the sausage breaking into small bits. Drain fat. Add the onion, garlic, Italian seasoning and mushrooms and saute until vegetables are cooked.

Add the canned pumpkin and the broth, stirring to mix well. Cook at a low simmer for 20-30 minutes. Remove from heat and stir in heavy cream, sour cream and water.

Servings: 8

Notes: Per 1-cup serving: 376 calories. 15 grams protein, 32 grams fat (14 saturated) and 9 grams carbohydrate (2 grams dietary fiber). Rich in Vitamin A, Thiamin and B12 and one serving has 63mg of calcium.

http://www.5daypouchtest.com/plan/theplan.html

I am definitely a cinnamon lover...can't get enough of things cinnamoney!  :)  And I have discovered two wonderful tasting cinnamon treats:

GREEK YOGURT WITH CINNAMON
Into one container of honey greek yogurt, add cinnamon and sweetner to taste.  Hmmmm, mmmmm.  So good!!

SPICED VANILLA PROTEIN SHAKE
Starbucks now has a sugar-free cinnamon dolce syrup.  I bought a bottle yesterday for $6.95.  Combine the following in a blender:  one scoop vanilla protein powder, one cup skim milk, a few ice cubes, about 1/4 teaspoon (maybe a little more) cinnamon, and 1-2 oz. of Starbucks sugar-free cinnamon dolce (I also add some fiber).  Whir and drink. Hmmm, to me it tastes just like a vanilla spiced iced chai.  Love it!  My new favorite protein drink!!!

I bet adding some nutmeg would also be delicious.  I may try that tomorrow!  :)

Enjoy!!


Guayas

Sounds great! Thank you for sharing!

Does anyone have a good recipe for salmon.  I baked mine in lemon juice and seasonings and it still came out tasting dry.  It was my first experience with salmon - is it supposed to taste dry?

Here are a couple of fish recipes that are really bariatric friendly.  I have been doing some research prior to my surgery as I am a fish lover.
BAKED FISH  2 Servings Prep/Total Time: 15 minutes.

Ingredients:
1/2 pound panfish fillets (perch, trout or whitefish)
4 teaspoons grated Parmesan cheese
1/2 teaspoon dill weed

Directions:
Place fish in a 10-in pie plate that has been coated with cooking spray.  Sprinkle with Parmesan cheese and dill.  Bake, uncovered, at 350 degrees for 8-10 minutes or until fish flakes easily with a fork.

Nutrition facts: One serving (prepared with perch) equals 119 calories, 2 g fat (0 saturated fat), 104 mg. cholesterol, 131 mg. sodium, 0 carbohydrate, 0 fiber, 23 g. protein.  Diabetic Exchange: 3 very lean meat.

SPINACH-FILLED FISH ROLLS  4 servings Prep Time 10 minutes: Total Time: 30 minutes

Ingredients:
1 lb. sole, orange roughy or flounder fillets
1-1/2 cups firmly packed spinach leaves
1/4 teaspoon garlic salt
1/3 cup fat-free mayonnaise or salad dressing
1/2 teaspoon Dijon mustard
1/4 cup garlic-flavored croutons, crushed

Directions:
1.  Heat oven to 400 dgrees F.  Spray 8-inch square (2-quart) glass baking dish with cooking spray.  If fish fillets are large, cut into 4 serving pieces.
2.  Place spinach on fish: sprinkle with garlic salt.  Roll up each fillet, beginning at narrow end.  Place rolls, with points underneath, in baking dish.  In small bowl , mix mayonnaise and mustard: spoon onto each roll. Sprinkle with croutons.
3.  Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.  Serve with lemon wedges.

Nutritional info:  Calories 120 (Calories from Fat 20): Total Fat 2 1/2 g (saturated Fat 1 g, ) Cholesterol 55 mg; sodium380 mg; Total Carbohydrate 5g (sugars 2g); Protein 20g.

Hope someone finds these enjoyable and a break from their current routine.
 

Sounds great! thanks for sharing!

I post my recipes on the recipe forum and wanted to post the link here. If I make a new dish then I'll post the recipe and information and then photos of the dish along with a conclusion of how I and my family liked it (or not hehe).

The Recipe Forum Link. Just look for my avatar and USAFWife has some VERY good recipes as well! The recipe forum does seem to be coming back to life as well! Hopefully it will become a great place for when you are in need of those last minute dishes and have ingrediants, but want to try something new! hehe

This is one of my FAVE go-to-dishes.

Thai Peanut Chicken Salad

Dressing:
1/2 cup water
2TBLS white wine vinegar
1 TBLS soy sauce
1 TBLS honey
1 1/2 tsp cornstarch
1 TBLS peanut butter
1/4 tsp crushed red pepper
1 clove garlic (1 tsp minced garlic), minced



The dressing. Yummy!

Directions:
Mix water, vinegar, soy sauce, honey, & cornstarch in 1-quart saucepan.
Heat to boiling.
Boil, stirring constantly, until thickened and cleared.
Stir in remaining ingredients with wire whisk.

Salad:
2 tsp veggie oil
1 med zucchini, cut into julienne strips (2 cups)
1 1/2 med carrots, shredded (1 cup)
1/4 tsp crushed red pepper
2 cups cut-up cooked chicken
1/2 cup green onion, 1-inch julienne strips
1/4 cup dry-roasted peanuts
2 TBLS chopped fresh cilantro (I didn't use it)

Direction:
Heat oil in 10-inch skillet over med-high heat.
Cook zucchini, carrots, onions, & red pepper in oil about 4 minutes, stirring occasionally, until veggies are crisp-tender.
Stir in chicken. Cook about 2 minutes or until hot.
Spoon chicken mixture over bok choy.
Top with dressing.
Sprinkle with peanuts & cilantro.



Bok Choy chopped


Stir fried veggies



chicken and veggies



Finished Thai Peanut Chicken Salad

Wow! Thanks for sharing this! Looks delicious! Now tell me, how do you get the pictures to appear in your post? I can't figure this out for the life of me, and I am usually good at fguing thee things out! lol