Question:
Would you like to share your recipes with us?

Could be pre-op or post op, but we were thinking post-op in particular. What recipes would you like to share? Please list it here for us all to see. Start off by clearly indicating if it is for post-op, pre-op, or either (if it makes a difference), and then what kind of meal it is. Please list it as a soup, main dish, desert, bread, etc. Then list ingredients and directions, serving size, etc, etc. and we can all benefit. Thanks.    — ericklein (posted on September 9, 1999)

September 9, 1999
Here's a recipe for Sugar-Free Pumpkin Pie 1 Pie Crust 1can Pumpkin(16 oz), 1 can(13 1/2 oz) evaporated skim milk, 3 eggs, 18 pkts Equal,1/4 tsp salt, 2 tsp Pumpkin Pie Spice or 1tsp Cinnamon, 1/2 tsp Nutmeg, 1/4 tsp cloves. Beat pumpkin, milk and eggs in a med. size bowl. Add remaining ingredients as you beat. Pour into pie crust(unbaked). Bake in a preheated oven (425degrees) for 15 min Reduce heat to 350 and bake about 40 more min-or until knife inserted in middle comes out clean. Serve with No-Fat Cool Whip.
   — Jan T.

September 10, 1999
Fruit Shake 1 package Carnation Instant Breakfast ( NO SUGAR ADDED) 8 oz of Skim milk 2 oz of liquid egg substitute fruit as desired (banana is really good) Blend all together...keep in refrigerator and use as a snack during the day ..lotsa protein...no fat...no sugar.....
   — pam.leach

September 15, 1999
Pizza Meat Loaf from Quick & Healthy 1 lb extra lean ground beef or ground turkey 1/4 cup pizza sauce 1 oz grated, part skim mozzarella cheese 1/2 cup thin sliced vegetable (green peppers and onion) Preheat oven to 425 degrees. Spray a 9-inch pie plate with a non-stick cooking spray. Pat the meat into a pie plate. Bake for 12-14 minutes. Drain any liquid. Top with pizza sauce, cheese, and vegetable. Return to oven for 5 minutes. Serves 4 221 Calories 22.56 g protein 2.4 carbs For those who love coconut cream pie, you will really enjoy this recipe. 1 box (1.2 oz) sugar free, cook and serve vanilla pudding 1/2 cup sweetener 1/4 oz unsweetened shredded coconut Cook pudding according to directions using skim milk. As pudding begings to boil, add sweetener and coconut. Pour into a bowl and chill. You can pour over a "crust" of crushed almonds, but that will add to the carb count. Makes 6-1/2 cup servings 54 calories .42 fat 4.08 protein 10 carbs
   — Julie M.

September 22, 1999
My dietician gave me a website that has a large number of recipes using soy as well as a place to sign up for additional monthly recipes.... www.soyfoods.com
   — Diane S.

September 22, 1999
Pineapple Perfection 2 pkgs(4 serving size) Vanilla Sugar-Free Pudding 1 can (20 oz) Crushed Pineapple in its own juice 2 cups Fat Free Sour Cream 1 cup Cool Whip Light or Fat Free * optional-2 lg bananas sliced 1. Mix pudding, crushed pineapple with juice, and sour cream. Beat on Med. speed for 2 min. (If mixture becomes too thick add a little skim milk) 2. Stir in bananas if desired
   — Jan T.

September 22, 1999
Carmel Apple 1- 1oz Box Sugar Free Instant Butterscotch Pudding 1- 20oz Can Crushed Pineapple in unsweetened Juice drained 1-8oz Tub Cool Whip Lite 1- Med Chopped Apple Mix dry contents of pudding to the Cool Whip, Add drained pineapple, Mix well, Add chopped apple, mix and refrigerate one hour and serve.
   — Jan T.

September 22, 1999
Oatmeal-Banana Muffins 1 1/2 cups Rolled Oats 3/4 cup skim milk 1 egg 1/4 cup Cannola Oil 1/4 cup firmly packed light or dark brown sugar 1 large ripe banana, peeled and mashed 1 1/4 cups sifted all purpose flour or unsifted whole-wheat flour 4 teaspoons baking powder 1/4 teaspoon salt Makes 18 muffins Preheat oven to 425 degrees. Soak the oats in the milk in a mixing bowl for 30 min, or until milk is absorbed. Combine egg oil sugar and mashed banana beating until smooth and stir into oat mixture. Combine the dry ing in a second mixing bowl and make a well in the center. Pour in the banana-oat mixture and stir slightly just until the dry ing. are moistened. Do not overbeat or your muffins will be tough and shot thru with tunnels. Line cupcake pans with cupcake papers and fill half full. Bake for 15 min or until muffins are lightly browned and springy to the touch. ENJOY!!
   — Jan T.

September 22, 1999

   — Victoria B.

September 28, 1999
PROTEIN SHAKES: Creamsicle: Mix in blender 8 oz. diet orange soda (de-fizzed overnight), 2 scoops French Vanilla Designer Protein, 2 tsp. low-fat vanilla yogurt to thicken (optional). Chocolate Egg Cream: Mix in blender 8 oz. diet cream soda (de-fizzed overnight), 2 scoops chocolate Designer Protein, 2 tsp. low-fat cappucino yogurt to thicken (optional). You can also make a vanilla egg cream with 1/2 banana or other fruit for variety. Both are 35 grams of protein, and very, very low fat, sugar and carbs.
   — Leslie F.

September 30, 1999
Would like to have more after surgery recipes thing we can have when we get home and for how long we have to eat them and then foods fellowing. Step by step recipes would be a big help. Thanks alot for your help
   — [Anonymous]

October 8, 1999
Here's a recipe that is HIGH in PROTEIN while LOW-FAT Tofu Jerky 1/2 c Soy sauce 3 tb To 4 tb liquid smoke 1/8 c Water 1 tb Onion powder 1 ts Garlic powder or 1 Clove crushed fresh garlic 1 tb Fresh ground black pepper 1 ts Honey 1 lb Firm or extra firm tofu Cut and drain the tofu. I usually take a 1 lb cube, cut it in half,and then slice it into strips on its short side. Strips should be about 4-5 mm in thickness. They may look big, but they'll shrink to about half their size. Mix all the marinade ingredients together well. Put the tofu in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it. Let soak for several hours or overnight. Drain excess liquid (and reuse!) and dry tofu in food dehydrator or warm (200 F) oven. This will take probably 4-8 hours, depending on weather. If you live in a sunny, dry climate (Colorado in the summer), you can sun dry it, it'll take all day. If you dry indoors in the winter, your house gets filled with a wonderful smoky smell. If you're drying in the oven, you'll need to flip the tofu over hourly so it dries evenly. The stuff is delicious and keeps indefinitely. Dry the stuff until it's very chewy, but not crispy. Be creative: Use low-sodium soy if you want less salt (it is rather salty) Use tabasco or ground cayenne if you want it hot. Chili powder makes chili jerky. Oregano and basil makes pizza jerky.
   — Amie R.

October 8, 1999
YUM Amie!!! I gotta try the tofu jerky! Sounds great!
   — Sherrie G.

October 23, 1999
Karla's Chili 2 tsp. olive oil 1 1/2 pounds ground turkey 2 medium yellow onions (chopped) 4 cloves garlic (minced) 2 28 oz. cans whole tomatoes 1 28 oz. can tomato sauce 1 Cup fat free beef broth 1 tbls. ground cumin 1 rounded tbls. chili powder 1 tbls. paprika 1 teaspoon salt 1 tbls. hersheys cocoa powder 2 teaspoons sugar 1 teaspoon black pepper 1 med. Bay leaf 2 large cans kidney beans (I use one hot and one mild) Over med heat in a non aluminum pot add olive oil and turkey. Begin to break up with spoon. Add onion and garlic and saute until turkey has turned white and onions are softened. Drain in collander. Take the whole tomatoes and squish them in your hands inside the pot ( or you'll have tomatoes on the walls!!) Break them all up with your hands. then add remaining juice. Add all other ingredients EXCEPT the kidney beans. bring to a boil and then turn down to simmer for 1 hour, uncovered. After one hour add the kidney beans, and simmer for another 1/2 hour, till the beans are heated through. Remove the bay leaf. Serve w/reduced fat cheese melted on top ( I like Mozzerella, but cheddar is good too)You can also use Fat Free Sour Cream if you like! REMEMBER: you can add more chili powder if you like it spicier, or use all hot style kidney beans. ENJOY!
   — Karla R.

October 25, 1999
INDONESIAN CHICKEN BREASTS You can make this with whole chicken breasts or with boneless ones. The advantage of the boneless is that they are lower in fat and easy to slice and work well on a serving platter. The advantage of the whole ones is that they have more flavor. Serves 4. 1/2 cup fresh-squeezed orange juice 1/4 cup peanut butter 2 cloves garlic, minced 2 teaspoons best quality curry powder 1/4 cup shredded coconut 4 boneless, skinless chicken breast halves, about 1 pound 1 medium red bell pepper, cut in half Make a marinade out of the first 5 ingredients. Pour it over the chicken and refrigerate for several hours, turning it occasionally to make sure every part of the chicken get coated with it. Heat the grill and remove the chicken from the marinade. Grill the chicken and the bell pepper for about 15 minutes, using the leftover marinade as you do so. To serve, cut chicken and the pepper diagonally into 1-inch slices.
   — Victoria B.

October 31, 1999
Apple Crisp-No sugar added 8 cups apples (Jonathan, Johnagold or Granie Smith are best, or you can mix them) 1 T. lemon juice 1 C. brown sugar twin 1 C. flour or oatmeal 1 C. I Can't believe it's not butter light margarine 1 t. cinnamon fat free Pam spray 1. Preheat oven to 375 degrees. 2. Spray a 9x13 baking dish with Pam. Peel, core and slice 8 cups apples into baking dish. Sprinkle with lemon juice. 3. In a separate bowl, combine brown sugar twin, flour, cinnamon, and margarine. Blend with a fork until mixture is fully combined and all crumbly. 4. Cover apples with crumb mixture. Bake at 375 degrees for 30 minutes. makes 8-10 half cup servings calories: 124 fat: 7 grams carbs: 13 grams sugars (natural) 9 grams
   — Laura L.

November 1, 1999
This is an addendum to my Apple Crisp recipe that someone posted earlier. (I had posted it on onelist but hadn't gotten it posted on this site so someone evidently did it for me, lol.) Anyway: for a wheat free alternative you can substitute oatmeal for the flour. When I do this I like to put it in the food processor for a minute to pulverize it. Others like the more chunky, oatmeal-y texture. I'm going to try this withhalf soy flour and half week next week, after we go apple picking again.I'll let you know how it turns out.
   — [Deactivated Member]

November 2, 1999
Spicy Tuna Dip (Appetizer pre-op, meal post-op!) Blend 1/3 c. fat free plain yogurt, 1/3 c. fat free mayo, 1/3 c. fat free sour cream, 8 oz. water packed tuna (drained), 1 tsp. chopped jalapeno pepper (can substitute dried mustard if you don't want it that spicy.) Combine in blender until smooth. Chill at least 4 hours. Serve with crackers, baked bagel chips or veggies. For 1/4 cup serving: calories - 89 fat - 1.4 grams carbs - 5 grams Protein - 11 grams!!
   — [Deactivated Member]

November 16, 1999

   — Victoria B.

Click Here to Return