Monday, November 17, 2008

Share your best holiday recipe and WIN!!

Giveaway time again!! I am looking for any and all weight loss surgery friendly recipes that are suitable for the holiday dinners we're all contemplating cooking and/or eating right about now... Desserts, main dishes, side dishes...YOU NAME IT!!

Anyone who shares a recipe (just post a comment and list it there!) will be entered in a drawing for a box of goodies--protein samples, a protein shaker cup, product samples of other items, etc. It will be worth your time!! SO, share away folks!! Remember, it does not have to be suited to a very early postop person's eating ability! We're looking for things that are good food choices for someone who is postop at most any stage of the game...

16 comments:

Lea in WV said...

Please be sure to make your recipe submission as complete as possible...

ingredients
directions
nutrition info if you've got it!

Kimberlin Leon said...

Prosciutto Wrapped Asparagus with Lemon Zest

1 pound fresh asparagus, trimmed
1 (3 ounce) package prosciutto
1 tablespoon lemon juice
1 teaspoon lemon zest


DIRECTIONS
Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.

That is my general recipe However now that I have to up my protein I dont wrap 5 asperagus, I wrap to or three in 2 slices of proscuitto. If you like you can put the lemon juice and zest on the asparagus before you wrap it to flavor the asparagus. Just remember procuitto is very salty so dont add any salt before trying it out!
Not exactly sure on the nutrition info but I think its like 100 cal. 7g protien 5g carbs.
Enjoy! Kim

yoopertroll said...

Easy Turkey Divan

Here is a way to use up your leftover turkey.

In greased or sprayed 9x13 pan Layer the following:
4 cups cut up turkey.
1 can fatfree cream of chicken soup
1/4 cup milk
1 pound bag frozen broccoli pre-cooked in micro according to pkg directions.
(you can use california blend if you like)
8 ounces shreaded cheese
Bake at 350* until heated thoroughly and cheese is melted.

gharkness said...

WLS-Friendly Cranberry Sauce

12 Ounces Fresh Cranberries
1 1/2 cups water
1 4-serving size package SF Gelatin (Raspberry or Cranberry Flavor)
1 Tub Crystal Lite Orange Flavor
Artificial Sweetener (Splenda, liquid or dry) to equal 1- 1 1/2 cups of sugar

Wash the cranberries and place them with the water and the Splenda into a 2-quart saucepan. Heat to boiling and allow to boil a few minutes for the cranberries to pop. Stir in the Crystal Lite and the SF Jello. Make sure they are well mixed and the gelatin is all dissolved. Remove from heat and refrigerate overnight.

Makes about 8 servings. Using liquid Splenda (be sure to account for additional carbs if you use dry Splenda):

Calories: 52
Carb: 10 grms - 2 fiber = 8
Progein 2 grams
Fat: .1 gram

Recipe can easily be doubled or tripled if you have a big crowd coming.

Lea in WV said...

Wow, some great stuff so far!! I'm going to run this through the holiday, so we'll be drawing a winner about the first of the month. Keep posting those recipes folks!!

gart246 said...

Pumpkin Mousse

3 c. cold fat free milk
2 pkg (1.5 oz) sugar free vanilla pudding
1 (15 oz) can pumpkin
1 tsp pumpkin pie spice
1 c. cool whip free

Beat milk and pudding mix in medium bowl with whisk 2 minutes. Blend in pumpkin and spice. Stir in Cool Whip. Refrigerate 1 hour. Makes 12 servings.

Stan and Vicki said...

Cherry Cranberry Salad

2 (3oz) pkgs of SF cherry gelatin
1 cup Splenda
2 cups boiling water
1 (20 oz) can crushed pineapple in own
juice, undrained
3 cups fresh cranberries, chopped
1-1/2 cups diced apples
1 large orange, zested and peeled
(puree peeled slices)
1 cup chopped pecans or walnuts

In a large bowl, combine gelatin and
Splenda. Add water; stir until gelatin &
Splenda are dissolved. Stir in
pineapple, cranberries, apple, orange
(zest & pureed slices) and nuts.
Pour into a 2-qt serving bowl; chill until
firm, 3-4 hours.

Renee W said...

Apple Spiced Tea
3 Cups boilng water
3 apple or apple cinnamon tea bags
1 cup apple cider
1 tsp lemon juice
1/3 cup splenda
1/4 tsp all spice
2 cinnamon sticks
4 1/2 orange slices
1.) measure water into medium pot, bring to a boil,turn off heat and add tea bags. Let steep 3 minutes and then discard tea bags.
2.) Add juices, splenda, allspice, cinnamon sticks and orange slices. Turn on heat and bring back to a simmer (so not boil) and serve in 8 0z mugs.

Renee W said...
This comment has been removed by the author.
Renee W said...

Sorry forgot to add. Sugar Free and only 35 calories per 8 oz cup.

Renee W said...

Instant EggNog for one
1 large egg
1 cup 1% milk
2 TBLS Splenda
1/4 tsp nutmeg
1 tsp valilla

Place egg in large microwavable mug and beat well. Add milk, Splenda and nutmeg and whisk together until egg is completely beaten in. Heat in the microwave for 1 minute. Stir. Heat for 30 more seconds or until hot and slightly thickened. Do not boil. Remove, stir in vanilla and enjoy.

180 calories
15 grams protein
7 grams of fat

Kathi said...

My Grandma’s Lime Jello Salad
from the kitchen of Kathi Cohen
1 small package sugar free lime jello
1 small can crushed pineapple (in it’s own juice/no sugar)
1/2 cup finely chopped walnuts
1/2 cup very finely chopped celery
1 small package of low fat or no fat cream cheese, chopped into small squares (this is really messy, but worth it, the colder it is, the easier it is to chop)

Make jello according to package directions. Add pineapple (I don’t really drain it much), walnuts, celery and cream cheese. Stir and place in refrigerator overnight.
Will be slightly loose when serving. Don’t try to use in a mold, it doesn’t set up that well.

Patsy said...
This comment has been removed by the author.
Patsy said...

Nice holiday recipe

Mini Sweet Potato Pies
Servings Per Recipe: 24


"Cute bite size sweet potato pies. Always a winner for the holidays and easy enough to make! Great for holiday dinner parties or sweet appetizers!"


--------------------------------------------------------------------------------

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min


INGREDIENTS (Nutrition)
3/4 pound sweet potato, peeled and diced
1 (9 inch) refrigerated pie crust
3/4 cup evaporated skim milk
2 egg whites
1/4 cup white sugar
2 tablespoons brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup halved cranberries (optional)



DIRECTIONS
Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.



Calories: 74

Total Fat: 2.5g
Cholesterol: < 1mg
Sodium: 56mg
Total Carbs: 11.3g
Dietary Fiber: 0.6g
Protein: 1.5g

Anonymous said...

Denae's Green Chicken Enchilada Soup Surprise
In a crockpot, put three frozen boneless skinless chicken breast in. Add one block of FF cream cheese, and one can of Old El Paso Green Enchilada sauce. Cook on low for 8 hours. Take chicken out and cut into small pieces, add back into the mixture, and stir well. I like to serve mine with a few diced up corn tortillas, as a soup and top with mozzarella or pepper jack cheese. YUM!

penneynurse said...

White Chicken Chili
(could be made with leftover turkey!)

1 48 oz. jar great northern beans
1 24oz. jar salsa
1 6 oz. can chopped green chilies (optional)
3 cups chicken broth or boullion (I use the protein stuff I got from mmpc)
1 lb. cooked chopped chicken breast or turkey
1/2 to 1 lb. monterey jack cheese, shredded

Mix all together in a crockpot and cook on low for 4-6 hours. Good with some crunched up tortilla chips on top.

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