Archive for Recipes

Jan
27

Salsa Chicken

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Salsa ChickenPersonalize this recipe by using your favorite tomato-based salsa. Or try a fruit salsa such as peach, cranberry, or pineapple. Serve over white rice.

 Photo by: Randy Mayor; Jan Gautro
  • YIELD: 4 servings
  • COURSE: Main Dishes

Ingredients

  • 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 2 teaspoons taco seasoning
  • Cooking spray
  • 2/3 cup bottled salsa
  • 2/3 cup (about 2 1/2 ounces) shredded reduced-fat cheddar cheese
  • 1 (4-ounce) can whole green chiles, drained and thinly sliced
  • 1/4 cup fat-free sour cream
  • 2 tablespoons sliced ripe olives

Preparation

Preheat oven to 475°.

Combine chicken and seasoning in a medium bowl, tossing to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook for 4 minutes or until browned, stirring occasionally. Arrange chicken in an 8-inch square baking dish coated with cooking spray; top with salsa, cheese, and chiles. Bake at 475° for 8 minutes or until chicken is done and cheese is melted. Top each serving with 1 tablespoon sour cream and 1 1/2 teaspoons olives.

Nutritional Information

Amount per serving

  • Calories: 207
  • Calories from fat: 15%
  • Fat: 3.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 33.4g
  • Carbohydrate: 9.5g
  • Fiber: 2.1g
  • Cholesterol: 71mg
  • Iron: 1.5mg
  • Sodium: 587mg
  • Calcium: 130mg

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Jan
20

Tantalizingly Tangy Meatloaf

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Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 8

“A sweet, tangy glaze covers this tasty meatloaf that will have everyone requesting seconds.”

Ingredients:
1 pound ground beef
1/2 cup dry bread crumbs
1 egg
garlic powder to taste
1 dash Worcestershire sauce
1/3 cup ketchup
1/4 cup packed brown sugar
1/4 cup pineapple preserves

Directions:
1.  Preheat oven to 350 degrees F (175 degrees C).
2.  In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9×5 inch loaf pan.
3.  Bake in preheated oven for 30 to 50 minutes.
4.  Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.

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Jan
13

Cajun Spiced Pork Chops

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Cajun Spiced Pork Chops

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“Pork chops are seasoned with paprika, cayenne, cumin, and sage for this mouth-watering meal.”

Ingredients:
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon rubbed dried sage leaves
1/2 teaspoon garlic salt
1 1/2 teaspoons extra-virgin olive oil
4 center cut pork chops

1.  Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.

2.  Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

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Dec
30

Crispy Phyllo Spinach Tartlets

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Frilly layers of phyllo dough surround the festive spinach and sun-dried tomato filling in a dressed-up version of Greek spanakopita. Serve these as a main dish for supper and you’re sure to please vegetarians and omnivores alike.

Crispy Phyllo Spinach Tartlets Recipe

8 tartlets

Active Time:

Total Time:

Ingredients

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, coarsely chopped
  • 3/4-1 1/4 teaspoons salt, divided
  • 16 cups spinach, (about 1 pound), tough stems removed, coarsely chopped
  • 1 cup low-fat ricotta cheese
  • 1/3 cup crumbled feta, or goat cheese
  • 2 large eggs
  • 2 large egg whites
  • 2 tablespoons chopped fresh dill, or 2 teaspoons dried
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup sun-dried tomatoes, finely chopped (not oil-packed)
  • 2 tablespoons butter
  • 20 sheets (9-by-14-inch) phyllo dough, thawed according to package directions
  1. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring, until brown and tender, about 5 minutes. Add spinach in batches and cook, stirring occasionally, until wilted, 2 to 3 minutes.
  2. Whisk ricotta, feta and 1/2 teaspoon salt (or goat cheese and 1 teaspoon salt), eggs, egg whites, dill, pepper and nutmeg in a large bowl. Stir in the spinach mixture and sun-dried tomatoes.
  3. Preheat oven to 325°F.
  4. Melt butter with the remaining 2 tablespoons oil in a small saucepan. Remove from the heat.
  5. Unroll phyllo sheets onto a clean, dry surface, keeping them in a stack. (To make the tart in an 11-inch round tart pan instead of individual tartlets, see Variation, below.) Cut the stack in half crosswise (you’ll have 40 half-sheets). Cover with a piece of wax paper and then a damp kitchen towel. (Keep the phyllo covered to prevent it from drying out while you work.)
  6. Lightly brush each tartlet pan with some of the melted butter mixture. Place 1 half-sheet of phyllo in each pan, pressing it into the edges; brush with the butter mixture. Continue adding sheets and brushing with the butter mixture until you have 5 layers in each pan. Trim the phyllo, leaving a 1/2- to 1-inch overhang.
  7. Place the tartlet pans on a baking sheet. Divide the spinach mixture among the pans. Fold the dough over the filling (it won’t cover completely). Brush the edges of the dough with the remaining butter mixture.
  8. Bake the tartlets until the filling is set and the crust is golden brown, about 35 minutes. Let cool for 5 minutes, then gently turn the tartlets out of the pans. Serve warm. Variation: This recipe can also be made in an 11-inch round tart pan with a removable bottom. Use 2 overlapping sheets of phyllo per layer, for 10 layers. Brush each layer with the butter mixture. Add the filling. Trim the phyllo to make a 1- to 2-inch overhang; fold the dough over the filling. Bake until set and golden brown, 40 to 45 minutes.

Tips & Notes

  • Make Ahead Tip: Prepare the filling (Steps 1-2), cover and refrigerate for up to 1 day. | Equipment: 8 individual (4- to 4 1/2-inch) tartlet pans or 11-inch round removable-bottom tart pan

Nutrition

Per tartlet: 265 calories; 15 g fat ( 5 g sat , 6 g mono ); 76 mg cholesterol; 23 g carbohydrates; 11 g protein; 3 g fiber; 645 mg sodium; 461 mg potassium.

Nutrition Bonus: Vitamin A (80% daily value), Folate (21% dv), Vitamin C (20% dv), Calcium 15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat, 2 fat

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Dec
23

Wholesome Cranberry Bars

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Enjoy these delicious cranberry bars with some hot apple cider or a mug of nonfat cocoa.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg white
  • 1/2 cup firmly packed brown sugar
  • 2 tbsp canola oil
  • 1 tsp vanilla extract
  • 1 1/4 cups whole fresh cranberries
  • 1 tbsp confectioners’ sugar

Preparation:
Preheat oven to 350 degrees. Spray an 8 X 8 inch baking pan with nonstick cooking spray.Combine flour, baking powder and salt in a medium bowl.In a small bowl, beat egg and egg white with brown sugar. Add oil and vanilla extract, and beat again.

Add wet ingredients to dry and stir until just combined.

In a small bowl, toss cranberries with confectioners’ sugar, then stir berries into batter.

Empty batter into baking pan and bake for 30 minutes, or until a toothpick inserted in the middle comes out clean.

Makes 12 bars

Per bar: Calories 105, Calories from Fat 26, Total Fat 2.9g (sat0.3g), Cholesterol 19mg, Sodium 39mg, Carbohydrate 17.9g, Fiber 1.7g, Protein 1.9g

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No one wants to feel deprived of Christmas cheer and to miss out on all the great food that is an inevitable part of the Christmas celebration. You don’t want to offend anyone by appearing to be a Grinch (How the Grinch Stole Christmas) by saying no to the stuffing, sweets, chocolates, pudding, pavlova and all sorts of other things. But those on a diet don’t want to destroy all their efforts through a the silly season of overindulgence which may turn our trim new bodies into Santa’s pouch.

The key to success in controlling overindulgence is to make simple swaps. This is much easier to do and is less like to offend anyone.

Swap overindulging on twelve, five or three days – reduce it to only One Day – Stop at the ‘partridge in a pear tree’ – sounds healthy!

At Christmas most people on diets just want to eat and enjoy whatever they want. That’s fine but try to only ‘go for it’ on just one day, not five days or twelve.

Skip the birds, hens and doves; only 1 Day of overeating

Swap the slough and ‘sitting around’ for regular exercise breaks at the right time

Keeping active over the holiday period can offset the impact of the over-indulgences. Don’t stop exercising, but keep to your schedule, without being a bore. This doesn’t mean leaving the Christmas celebration to go for a run, but you can keep active. You don’t want to return from holidays to face a “you’re fat again” notice from your scales and have to work

much harder at the gym to work it off. Being consistent and keeping active will help.

Swap huge stuffed plates for smaller servings rich in taste sensations

Research has shown that when you eat you get 90% of the taste in the first mouthful. The sense of flavour and tastes declines with subsequent mouthfuls to follow. So opt for a small servings of a variety of things and savour them as much as possible. No seconds please.

Swap will-power defeats with mini will-power wins with non-food rewards

Most people say that will-power is the cause for Christmas over-eating as it is all the time. Keep motivated and in control by setting yourself small mini goals over the holiday season with non-edible rewards. This will help you control your willpower and stop being so-silly during the silly season

Swap fatty dips and snacks with tasty healthy alternatives

Pate and many of the Christmas dips and snacks are full of calories and saturated fats. There are delicious healthy alternatives. One great way of coping with this is to bring your own dips and snacks to the celebration. Make them as interesting and appealing as possible – not the carrot and celery stick stuff, but fabulous alternatives. See the recipes below. Swap goat’s cheese for brie or blue cheese. Swap unroasted, unsalted nuts for roasted one. Swap potato crisps with toasted pita bread pieces sprinkled with lots of paprika and herbs.

Swap emotional eating with proactive and positive engagements

Emotional eating is a constant danger that can get worse at Christmas as you struggle to deal with all the emotional baggage of dealing with the relatives. On the other hand the Christmas cheer itself may make you overeat just because you are happy. Try to distract yourself with positive swaps and keep in control of those trying situations by being proactive and keeping things as positive as possible. Be aware of the dangers of emotional eating which is a special temptation in the silly season.

Swap high GI (Glycemic Index) foods for low GI alternatives

Simple Christmas lunch swaps such as fat-laden roast potatoes, for dry roasted whole potatoes roasted in their jackets or sweet potato, corn or carrots keep the GI low. Swapping white bread crumbs in your stuffing for wholemeal low GI bread or traditional oats also lowers GI. Also offering fresh fruit as well as custard pavlova and sugar laden sweets can avoid the glucose peaks and reduce over-eating.

Swap winter fare for summer style (in Australia)

In Australia we have Christmas in the middle of summer, yet we persevere with roast turkey and all the vegetables. Many Australian are shifting to lighter alternatives such as seafood and salads. You can replace the roast pork with crackling with roast lamb or eye fillet. Dry cooked barbequed vegetables are a wonderful and colourful alternative to heavy roast vegetable dishes. There are many fabulous salads that can be added to tradition Christmas meals

Swap a glass of bubbly for a glass of sparkling water

Sounds boring but alternating drinks will reduce your calorie intake and can help you maintain better food choices. Start with a glass of champagne or wine, but male the second glass sparkling water or low cal beer. Avoid the punch or just try a tiny sample. It is widely known that drinking alcohol lowers people’s to “say no” when tempted by poor food choices. If you are to drink, opt for lower carbohydrate beverages such as low alcohol beer or vodka with soda and a squeeze of lime. Try to set a limit and stick with it.

Swap heavy Christmas plumb pudding for lighter, fresh fruit sweets

Christmas pudding with custard is one of the delights on Christmas Day, but have a small serving and make a range of alternative sweet dishes available. Pavlova with light whipped cream, 99 % fat-free fromage frais or low fat yoghurt, topped with sliced bananas, strawberries, grapes, and passion fruit is a great option for restricting the amount of pudding you eat. Other suggestions are vanilla panna cotta covered with a strawberry salsa, or Christmas shaped wholemeal gingernut biscuits. Making these small substitutes can lower the GI of your dinner and help prevent weight gain.

Swap saving food gifts for sharing them with your friends

Sharing is caring at Christmas and sharing can also help to stop over-indulgences. If you received sweet treats as gifts share them with your guests and friends so that you have no naughty nibbles remaining on the next day to tempt you.

Healthy Low Calorie and Low Fat Alternatives

If you’d like to know about healthy weight loss and the surgical procedures available at Central Baptist Surgical Weight Loss Center, give us a call today.

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Dec
09

Comforting Cauliflower Cheese Soup

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Ok I know it isn’t the 1st day of Christmas until the 25th…but here is my bariatric breakdown to the 12 days of Christmas with some wonderful recipes and advice for the run-up! First out of the block is a comforting Cauliflower Cheese Soup…brilliant for everyone pre and post-op (as well as other family members) and suitable for all but the very earliest of post-surgery eating. It’s a simple recipe, a doddle to make,  and whilst brilliant for the winter months…when the North winds shall blow and we will have snow…can also be served at room temperature in the warmer months.  I made this soup using Marks & Spencer 3% fat Cheddar cheese so the stats are based on that…look for the lowest fat hard cheese you can find to keep the fat levels low.

COMFORTING CAULIFLOWER CHEESE SOUP

Ingredients

Metric/US

1 small to medium cauliflower
1 large potato
2 cloves garlic, finely chopped
900 ml/33/4 cups skimmed milk
175g/11/2 cups grated low-fat mature hard cheese
salt, freshly ground black or white pepper and grated nutmeg to season

Method

1.  Trim, wash and finely chop the cauliflower, discarding any rough stalks. Peel and finely chop the potato into very small pieces, about 2cm/3/4 inch in size.

2.  Place the cauliflower, potato, garlic and milk in a large pan and put on a low heat. Simmer until the potato is very soft, about 10-12 minutes.

3.  Add the cheese with salt, pepper  and nutmeg to taste and using a stick blender process until smooth. Alternatively, place in a blender and puree until smooth. Serve piping hot or allow to cool to room temperature to serve.

SERVES 4

WLS PORTION:  1/2

V suitable for Vegetarians

*  suitable for Freezing

Calories per portion:  247
Protein:  28.9g
Carbohydrate:  27.2g
Fat:  2.6g

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Dec
02

Buffalo Burgers with Cancun Chili

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Use your favorite chili mix to moisten a lean grilled burger – top with cheese, Greek yogurt in place of sour cream, and add olives, shredded lettuce, diced tomato, hot peppers or your favorite Mexican garnishes.

One recipe of your favorite chili – Susan Maria’s Cancun Chili Mix is the best chili you ever made and is a spice blend that is available on our website – or I have written out my basic version below to make without my secret blend of spices.

  • Lean beef or buffalo burgers
  • Cheddar or your favorite cheese, shredded – we love Cabot Reduced Fat Cheddar
  • Black olives

Susan Maria’s Cancun Chili

I used to live in Mexico and have always loved the flavor of good chili. No one says that we have to eat bland food after having weight loss surgery. This chili can be made as spicy as you like at the table… I add a few shakes of Tabasco Chipotle Sauce. The alcohol of the beer cooks out so don’t worry even if you are a new post op.

1 1/2 pounds lean ground beef or buffalo
1 teaspoon olive oil
1 large sweet onion, diced
1 large green bell pepper, diced
4 garlic cloves, chopped
5 tablespoons chili powder
½ teaspoon cocoa powder
Pinch of ground cinnamon
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 teaspoon Tabasco Chipotle
One 15-ounce can diced tomatoes
One 6-ounce can tomato paste
One 12-ounce bottle of Mexican beer
2 cans black beans, rinsed and well-drained
1/2 cup coarsely chopped cilantro
Shredded cheddar – Greek yogurt – Sliced scallions – tortilla chips – optional garnishes

Sauté the meat in the olive oil in a large, heavy pot over medium-high heat. Cook, stirring with a wooden spoon to break up the pieces, until the meat is brown and cooked through, about 5 minutes. Add the onion, green bell pepper, garlic, chili powder, cocoa, cinnamon, salt, oregano, and Tabasco, and cook, stirring, until soft, about 6 minutes. Add the tomatoes with their juice, the tomato paste, and beer to the pot. Stir well and bring to a boil. Add the beans, lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally. Just before serving stir in the chopped cilantro.

Serve chili with a sprinkle of shredded cheddar, a dollop of sour cream, some scallions, and a few tortilla chips for dipping, if desired.

8 servings
WLS 1-cup serving Calories 230, fat 12gr, carbs 7gr, protein 17gr

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Not really sure who in our family first thought to put apples in our Italian sausage stuffing but generally the credit is given to my Aunt Gail, the premier cook in our family. This is the most delicious stuffing I have ever tasted – it will be a family favorite in your house too! Over the years I have moved the flavor profile away from the bread to showcase the sauteed seasoned vegetables and apples.

One 8-ounce ounce bag Pepperidge Farm Stuffing cubes
One 12-ounce package Jimmy Dean Italian Sausage – this brand is extremely lean and worth the extra dollar or so
1 large sweet onion, diced
2 stalks celery, thinly sliced
2 Granny Smith apples, peeled, cored and diced
2 tablespoons olive oil
2 teaspoons Bell’s Seasoning or poultry seasoning
1 teaspoon garlic powder
One, 32-ounce container Swanson Organic Chicken Broth

Pour stuffing mix into large bowl. Sauté sausage in large nonstick skillet breaking up with a fork while cooking into small pieces. Drain off any fat and add to bowl with stuffing mix. Add olive oil to skillet – sauté the onion, celery, and apple 6 to 8 minutes, until softened; stir in Bells Seasoning and garlic powder. Add sauteed vegetables to mixture in bowl. Toss to combine and moisten with enough chicken broth to wet but not soak. Turn into buttered baking dish, cover with foil and bake in 350 degree oven for 45 minutes. Remove foil and bake an additional 15 minutes before serving.

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Oct
24

Orange Chicken

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In case you thought this was a thing of the past…think again! No sugar added, high in protein, fill-you-up goodness that will stand up to the restaurant stuff any day of the week.

A pot of Jasmine rice for your family and a crisp green salad with toasted almonds is all you need.

Don’t be discouraged because it looks like a lot of work…it’s really not. (And the results would be worth it, anyway.) This is one of my most popular recipes and has gotten great reviews. TRY IT!

Marinade:
1/2 cup orange juice
1 teaspoon orange zest
2 teaspoons low-sodium soy sauce
1/4 teaspoon sesame seed oil
1/2 teaspoon salt

1 pound chicken breast tenders, cut into 1-inch chunks
1/2 cup cornstarch

Sauce:
3/4 cup orange juice
1 teaspoon orange zest
1/2 cup low-sodium chicken broth
5 teaspoons Splenda granular
4 teaspoons Smuckers Sugar Free Orange Preserves
1 tablespoon low-sodium soy sauce
2 teaspoons vegetable oil
2 cloves garlic, minced
2 teaspoons apple cider vinegar
Pinch red pepper flakes
2 teaspoons cornstarch
Kosher salt

Sliced green onions
Sesame seeds

Marinade: In a medium bowl combine orange juice, orange zest, soy sauce, sesame oil, and salt. Add chicken tenders and stir to coat. Allow to marinate for 25-30 minutes.

Sauce: In a small saucepan combine orange juice, orange zest, chicken broth, Splenda, preserves, soy sauce, oil, garlic, and apple cider vinegar. Bring to a boil; lower heat to a simmer and cook until liquid is reduced by 1/4. Season with salt to taste. Stir the 2 teaspoons cornstarch with a small amount of cold water and add to the sauce. Bring back to a boil and cook for 1-2 minutes, or until thickened. Set aside, but keep warm.

In a large bowl or ziplock bag add the 1/2 cup of cornstarch. Drain the chicken and toss with the cornstarch, shaking off excess. In a large skillet heat 2 tablespoons vegetable oil over medium-high. Add chicken and cook until golden and meat is cooked through. Gently toss cooked chicken with the sauce and serve. Makes eight WLS or four regular servings.

Per WLS Serving: Calories 206; Protein 17 g ; Fat 9 g; Carbs 12 g; Sugar 3 g; Sodium 418 mg

 

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