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08/06 01:28 PM
RNY only Diet -
pregnant women should; alli wqmo; prozac :-[; xanax 358931; ambien oyzoao;
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08/02 09:01 AM
DS only Diet -
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07/31 06:25 AM
RNY only Diet -
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07/30 06:28 AM
Liquid Diet -
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07/30 05:04 AM
RNY only Diet -
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07/29 10:31 AM
RNY only Diet -
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07/27 08:00 AM
DS only Diet -
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07/15 10:40 AM
Nutritional Info:
Serving size- party sized bowl
Calories per serving- 225 in whole bowl
Protein per serving- (grams)
Carbohydrates per serving- (grams)
2 bundles green onion
1 can (16oz) whole peeled tomatos
1 bundle fresh cilantro
6 fresh jalapenos
6 fresh yellow bananna peppers
Garlic salt
Cut off tops and take core out of the middle of jalapenos and yellow peppers (if you want HOT salsa, keep the middle portion in and just cut off the tops), then finely chop all peppers, green onion and cilantro. Pour tomato juice from can into serving bowl and finely chop the tomatos. Add all ingredients together and stir. Add garlic salt to taste. Easy on the salt though, this salsa has AWESOME flavor without much additive.
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07/12 07:12 PM
Soft or Pureed Diet -
Salmon With Blueberry-Mango Salsa
Makes 4 servings
Prep time 20 min
Cook Time 10 min.
1/3 c. Blueberries
1/3 cup peeled, diced mango
2 T minced red onion
2 T minced red bell pepper
1 T minced fresh cilantro
1 T fresh lime juice
1/2 t minced jalapeno pepper
2 t sugar
1/4 t sea salt
1/2 t extra virgin olive oil
4 4-oz salmon fillets
Pince each of sea alt and ground pepper.
1. Combine blueberries, mango, onion, pepper, cilantro, lime juice, jalapeno, sugar and salt in a medium bowl. Lightly crush with a fork to release the juices. Set aside.
2. Heat olive oil in a large pan over meium-high heat. Season the salmon with salt and peopper and seer for 3-5 minuts per side or until just cooked through.
3. Serve fillets with salsa
Enjoy!!!
Nutritional Info:
Serving size-1 fillet
Calories per serving- 205
Protein per serving- 19 (grams)
Carbohydrates per serving-6 grams
Fat p/serving- 11g fat (2 g saturated)
-- Louise D.
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03/03 05:00 PM
Green Beans
1 package fresh green beans (I use the french ones from Costco)
1/2 onion
Garlic to taste (approx 1 TBS minced is my favorite)
Olive oil
Cut green beans to size of your choice. I prefer to cut the ends off and then just cut them in half. Rinse and set aside.
In a skillet pan, lightly cover the bottom of the pan with Olive Oil.
Place in chopped onion and minced Garlic. Heat to saute the flavors together. When they start to look like they are starting to brown, add the green beens and stir up while they start to cook to allow for the flavors to mix. When they are starting to look like they are browning, reduce heat and cover for about 5-10 minutes depending on your choice of done. I like them slightly crisp, but not tough. Stir occasionally during this time to keep them evenly cooked.
Uncover and serve...... ENJOY :)
Nutritional Info:
Serving size- 1/2 cup
Calories per serving-
Protein per serving- (grams)
Carbohydrates per serving- (grams)
-- Bonnie C.
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03/03 04:53 PM
1 pack of ribs (Costco & Sam's Club sell in 3 slab packs)
1 bottle your favorite BBQ sauce
Slice rib slabs into whatever size works for you, but I find it best in single ribs to allow for easier dividing later.
Place in roasting pan with just a little bit of water (approx 1/4 cup) to allow for steaming
Cover the pan and cook on 225-250 degrees for about 6 hours
Pour on 1/2 bottle of BBQ sauce and recover to allow for the flavor to permeate into the meat. Return to the oven for about 30 more minutes.
Remove from pan and lightly brush with the remaining BBQ sauce and place on Grill. This only takes a couple minutes just to brown/crisp up the ribs
Serve to all your favorite people and WHA LA
Nutritional Info:
Serving size- 2 ribs
Calories per serving-
Protein per serving- (grams)
Carbohydrates per serving- (grams)
-- Bonnie C.
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03/01 11:14 PM
Nutritional Info:
Serving size- 3
Calories per serving- 95
Protein per serving- 5 (grams)
Carbohydrates per serving- 17 (grams)
Potato Nachos
1- large baking potato
1- can beans, drained & rinsed (pinto, red, tri-blend)
Low-Fat Mozzarella Cheese
Salsa
Salt
Pepper
Chili powder
*Slice potato thin, place on Pam sprayed cooking sheet. Sprinkle salt, pepper and chili powder to taste. Cook in oven for 5-6 minutes at 400 degrees until crispy (or microwave for 6 minutes - softer). Remove while hot, place on serving tray. Add salsa, beans and cheese in that order. Serve and enjoy!
-- Ginger B.
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01/13 03:59 PM
EGG DISH CASSEROLE
Cooking spray - I used oilive oil
1 Cup EGG WHITES
1/2 tsp BLK PEPPER
16 oz FRESH SPINACH (I used frozen, thawed and it worked fine)
1/2 cup DICED ONION (I used red)
1 1/2 cups DICED CAULIFLOWER
1/2 cup DICED WHITE MUSHROOMS
1 tsp OLIVE OIL
PINCH OF EACH SEA SALT AQND BLK PEPPER
8 OZ NONFAT COTTAGE CHEESE
8 OZ GREEK YOGURT
1/2 cup GRATED, REDUCED FAT SHARP CHEDDAR
1. PREHEAT OVEN TO 350
2. Coat 8X8 inch glass or ceramic dish with cooking spray
pour in egg whites and pepper. In a microwave safe bowl, microwave spinach for 4 min. saute onuons, mushrooms and cauliflower in a nonstick pan with oil. Season with salt and pepper. Add egg whites. Add cottage cheese and yogurt and cheese until well combined.
3. Bake in oven 45 minutes or until top is slightly bubbling. let cool for 10 minutes before serving
this was a hit with my family, especially my dad! very tasty!
Nutritional Info:
Serving size- again not listed
Calories per serving- 128
Protein per serving- 18 (grams)
Carbohydrates per serving-9 (grams)
Total Fat per serving - 3 (grams)
-- Lori A.
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01/13 03:46 PM
SHRIMP SALAD
25 LG COOKED SHRIMP
2 1/2 tbsp. LEMON JUICE, DIVIDED
1 tbsp. GARLIC POWDER
1 tsp BLK PEPPER
1/2 tsp OREGANO
1/2 tsp PARSLEY
1/2 tsp CRUSHED RED PEPPER FLAKES
1/4 tsp KOSHER SALT (I USED SEA SALT)
2 tbsp AVOCADO
1/2 cup DICED RED ONION
1/4 Cup DICED RED PEPPER
1/4 cup DICED YELLOW PEPPER
1. Preheat BROILER to 400
2. chop shrimp and place in med size bowl w/ lid, cover with 1 1/2 tbsp lemon juice. In seperate bowl, combine all seasonings, pour over shrimp and shake until evenly coated/distributed. Place on foil lined cookie sheet, evenly dispersed. Place in oven on top rack for 10-12 min
3. Once cooled, return to original bowl. In seperate bowl, mash avocado with a fork and add remaining lemon juice and mix until creamy. Stir into shrimp mixture, add onion and peppers, mixing until combined.
can be served on whole grain bread or tortilla - I put a small flour tortilla on the already hot broiler until crispy before spooning portion onto tortilla crisp
VERY, VERY GOOD!!!
Nutritional Info:
Serving size-doesnt say which is odd
Calories per serving- 150
Protein per serving- 17 (grams)
Carbohydrates per serving- 17 (grams)
Total Fats per serving - 3
-- Lori A.
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12/30 12:56 AM
ROASTED BRUSSEL SPROUTS & ONIONS
10 oz brussel sprouts, trimmed, cut lengthwise
1 red onion , quatered, thinly sliced, 1.5 cups
3 TBSPS. Olive Oil
1 tsp. sugar
1 tsp salt
1/4 tsp pepper
1 TBSP. white balsamic vinegar
preheat oven to 375 - line jelly roll pan cookie sheet) with foil
in large bowl, toss sprouts and onion with oil, sugar, salt and pepper
spread on pan in single layer
roast 35 minutes, stirring halfway thru cooking time, until sprouts are tender and lightly browned
remove from oven, drizzle with vinegar and toss well..
this is VERY GOOD!
Nutritional Info:
Serving size- 8
Calories per serving- 91
Protein per serving- 3 (grams)
Carbohydrates per serving- 10 (grams)
-- Lori A.
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06/20 09:23 AM
POTATO SALMON PATTIES
1 (14.75 ounce) can Salmon, drained and flaked (I use the Alaskan pink salmon from Costco)
2 eggs, beaten
1/4 cup garlic and herb seasoned dry bread crumbs
1/4 cup dry potato flakes
1 medium onion, minced (I use a little less)
1 clove garlic, minced
lemon pepper to taste (Mrs. Dash no salt version is great)
1/4 teaspoon celery salt (optional)
2 TBS of olive oil (only if your going to fry them)
1. In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, lemon pepper, celery salt, salt and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch think.
2. Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.
Options: Some people have baked them at 350 for about 40 minutes. Others put them in muffin tins and bake. I just fried them so far but next time I plan on cooking them in my George Foreman grill.
My kids even love these and I figure they might be a little higher in stuff but when you have the lapband don't skip the taste when your eating a smaller quantity. Make something that tastes delicious and enjoy your smaller serving size. :)
Nutritional Info:
Serving size-5
Calories per serving- 242
Protein per serving- 20.7 (grams)
Carbohydrates per serving-7.9 (grams)
-- Renee B.
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05/01 08:15 PM
Soft or Pureed Diet -
Nutritional Info:
Serving size- 1/2 Tilapia filet (about 3-4 oz. - size of a checkbook cover)
Calories per serving- a 4 oz. serving is 95 cal.
Protein per serving- dunno (grams)
Carbohydrates per serving- zero (grams)
I did this through Weight Watchers, so I only really know for sure that it is 4 points, including the sauce.
16 oz. Tilapia
1 cup canned chicken broth, undiluted
2 T lowfat sour cream or plain yogurt
1/4 tsp. walnut oil
1/4 cup chopped walnuts
1/4 tsp. dill
1/4 tsp. sea salt
1/4 tsp. pepper
1 minced clove of garlic
Olive Oil Pam Spray
Spray the Pam in a pan and toast the chopped walnuts until fragrant
Transfer the toasted walnuts to a blender or food processor.
In a saucepan, add the 1 cup of undiluted chicken broth and boil it until reduced to about 2/3 of a cup. Then add all other ingredients and stir. Add this mixture to the walnuts in the blender and whir until smooth. Add the 2T of lowfat sour cream or plain yogurt.
Spray the pan that you toasted the walnuts in again with Pam and salt & pepper both sides of the Tilapia before placing in the pan. This fish cooks quickly, so as soon as you see the edges getting white, flip it. It's soft and tender. Spoon the sauce over the fish and serve.
~Joann
-- Joann D.
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01/23 09:27 PM
MANGO SALSA
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Also good with diced red bell pepper and jicama.
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
I LOVE THIS !!
-- Lori A.
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12/08 10:16 PM
ARTICHOKE SALAD (from DeLallo)
2 - 12 oz cans (Delallo) Artichoke Hearts in brine (drained
1 - 5 oz can (Delallo) Jumbo black pitted olives (drained)
1 - tsp (Delallo) minced garlic
1/2 - tsp chopped fresh parsley
1 - tsp dill weed
1 - can Hearts of Palm (cut into 1/2" pieces)
1 - red bell pepper (cut into 1/2" pieces)
1 - yellow bell pepper (cut into 1/2" pieces)
DIRECTIONS:
Mix all ingredients in large bowl and chill until served
this tastes GREAT !!
Nutritional Info:
Serving size-
Calories per serving-
Protein per serving- (grams)
Carbohydrates per serving- (grams)
-- Lori A.
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07/16 01:47 AM
Roasted vegetable soup
Two or three red peppers seeded and cut in half
2-4 zuccini
2 onions
1 TBS olive oil
3 garlic cloves peeled
Slice veggies and rub with the olive oil and place the onion and zuccinni on a flat pan, place peppers on top skin side up. Place in 500 degree oven and move the peppers around until blistered or blackened. Remove the peppers to a paper sack, a bowl with plastic wrap on it or even a ziplock bag to let the peppers cool. Turn the oven to 400 and roast the rest of the veggies. They will carmelize and get nice and gooey.
Place the veggies in a pot with chicken broth, peel the red peppers and place with the roasted ones. Do not wash the peppers, the black residue gives good flavor. The peelings will pull off fairly easily. Simmer the broth and veggies and they will soften even more. Add salt, even a splash of balsalmic vinegar if you want. Puree, I like it chunky. I use an immersion blender, a regular blender will work if you process in small batches. You can add any herbs or spices you want, it seems just fine with a 1/4 tsp cumin or chili powder.
Nutritional Info:
Serving size-
Calories per serving-
Protein per serving- (grams)
Carbohydrates per serving- (grams)
-- katie f.
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07/16 01:38 AM
RNY or DS Diet -
Roasted Red Pepper Hummus
1 can garbanzo beans
1 TBS Olive Oil
Roasted Red Peppers I use 1 big one or two small
roasted garlic, 3 cloves/ one to two if not roasted, or to taste
1 TBS Balsalmic vinegar
1/4 tsp cumin
1/4 tsp chili powder
1 TBS fat free half and half (I am going to try to use FF cream cheese next time)
1 TBS Lime juice
1 ounce parmesan cheese grated
puree in food processor, if needed add salt to taste. You can add any of your favorite spices. This is wonderful with raw veggies. I also use the small 2" pita breads from Trader Joes and spread it the inside and they are like little just right size sandwiches. It is easy, just add whatever flavors you like. You can make different flavors, use only garlic, leave out the peppers, dried tomatoes, lots of chili powder, even just basil.
-- katie f.
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