Jump to content
×
Are you looking for the BariatricPal Store? Go now!

Solids Stage Recipes



Recommended Posts

6 slices of country kitchen bread (210 calories)

1 cup of egg beaters (120)

1 cup of skim milk (100)

3/4 cup of splenda

1 can of no sugar added apple pie filling (210)

1 teaspoon vanilla

1/2 teaspoon almond extract (optional)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Preheat oven at 350

Use 8 x 8 pan or similar sprayed with pam.

Tear bread into small cubes and place in pan

Mix everything else in a bowl

Pour mixture of bread

Bake for about 30 minutes

Makes 6 generous servings for a little more than 100 calories each!!

Nice worm winter comfort food!

Trystelle

Share this post


Link to post
Share on other sites

Wow Trystelle, bread pudding my favorite! I am so going to have to try that!

Spinach Omelette

1/2 Cup Egg Beaters

1/2 cup canned spinach

5 raw mushrooms

1/4 Cup canned chicken breast

2 tbsp. Parmesan cheese

Stir everything but parmesan cheese, fry in pan with non-stick spray, throw cheese on. Eat.

I think this is a fantastic meal, and because I eat about 1/2 cup 5 or 6 times a day, this omelette can last me 2-3 meals.

And according to my calorie tracker, it is under 300 calories.

Share this post


Link to post
Share on other sites

Let me rephrase :) I am seriously considering getting banded, but am "dirt po". I figure that while I scrape up the money to get the band, I will try to eat as if I already have one. How much do I eat and how often? (Should I post this someplace else?) Thanks!

Share this post


Link to post
Share on other sites

Let me rephrase :thumbup: I am seriously considering getting banded, but am "dirt po". I figure that while I scrape up the money to get the band, I will try to eat as if I already have one. How much do I eat and how often? (Should I post this someplace else?) Thanks!

The most important thing to remember is...Portion Control. Try to keep your meals very simple and low in cals. Try eating 3 oz.of meat, and steamed vegt.

Watch your carbs. and sugar. Be careful of fruit juices, they have a lot of sugar in them. I also count my cals. totals.Try to keep them between 1000 - 800 a day.

Even with having a lapband, its still work to get the weight off. You still have to eat right.

I hope this helps you.:biggrin:

Share this post


Link to post
Share on other sites

Salmon Patties

6 oz can bumble bee canned salmon (this brand has no skin or bones)

drained

1 egg

2-3 Tbsp bread crumbs

s & p

form into 4 patties and cook in non-stick cooking spray a few minutes on each side.

Really yummy with mustard on top!

Lots of Protein and low in cals

One of my favorite meals or even a snack

If you add some grated ginger, garlic & chopped cilantro to this, you've got a really tasty treat -- sometimes a I kick it up a couple of notches by adding 1 tsp toasted sesame oil (a little bit goes a long way), 1 tsp sesame seeds and some Oriental hot (chili-garlic) sauce! Yum -- even my husband, who doesn't like fish, will eat these!

Share this post


Link to post
Share on other sites

I've been banded since October and I don't have any trouble eating salad as long as it's cut into small pieces or the shredded lettuce and I chew it up. Not much Protein in a salad unless you add chicken or turkey so I really haven't missed them much.

Share this post


Link to post
Share on other sites

Do any of you have a problem eating salad at this stage. That's what I really miss is salad. I have two more days until solid food?

I am four weeks post op, and I can eat salad. I just make a small one with mixed greens, red cabbage, carrot slivers (I am lazy--the mixed greens come in a bag--I just add other stuff to it), and I add some bacon bits (Hormel reduced fat--comes in a bag ready to sprinkle--costco sells a large size bag), grape tomatoes, some fat free feta cheese, and low fat Parmeson Peppercorn dressing. No croutons, though. That combo went down just fine. Tried bread over the weekend, and not quite ready for that. I am still working on chewing thoroughly. I started on solids on 4/22.

Share this post


Link to post
Share on other sites

Ingredients

900g (2lb) lamb chops - all fat trimmed (approx 6 largish chops)

*1 x 540g jar Pataks Rogan Josh simmer sauce

1 large brown onion

1 medium potato

2 small carrots

2 medium tomatoes

1 tsp crushed garlic (from a jar is ok :rolleyes:)

1 tsp crushed coriander (from a jar is ok :tt1:)

Method

Brown the chops in a non-stick pan or wok. Add garlic & coriander Dice onions, potatoes, carrots and tomatoes and add to pan. (If you dice and add each vege in the order given, the timing works well). Add jar of Rogan Josh sauce + half a jar of Water (use RJ jar and shake to get all the extra sauce). Cover and simmer for 1 - 1.5 hours.

Serve with Jasmine rice and green Beans.

Makes enough for 6 child/bandster sized portions or 2 adults/2 kids.

Nutrional Value per serve (assuming 6 serves, ie 1 chop + 1/2 cup veges/sauce)

321 calories, 13g fat, 13g carb, 34g Protein

* I counted the calories, etc, using the Patak brand sauce but noticed that other brands had quite different calorie/fat numbers, so the numbers above are only correct when using that brand.

Edited by Fanny Adams

Share this post


Link to post
Share on other sites

I was trying to replicate the item on PF Chang's menu with the same name, but without all the fat and calories -- I made it and it is really good and satisfying!

  • 3 oz cooked chicken fillet
  • 1 serving(s) Powdered Peanut Butter
  • 1/4 cup celery
  • 2 tsp House of Tsang Hoisin Sauce
  • 2 tsp A Taste of Thai Garlic Chili Pepper Sauce
  • 1 tsp sesame seeds (toasted, if you prefer)
  • 1 Tbsp ginger root
  • 1/4 cup Dole Green Onions
  • 1 Tbsp rice vinegar
  • 1/4 cup cilantro
  • 1 cup bean sprouts (sprinkled on top for more crunch)

Mix all the ingredients together, except for the bean sprouts, then serve in iceberg lettuce cups, top with bean sprouts...yummy and only 5.5 points on Weight Watchers! (or roughly about 275 calories)

You can also add Water chestnuts, if you want more crunch and to fill it out a little. Yummy! :leaving:

Share this post


Link to post
Share on other sites

I loooove this recipe:

2 tablespoons olive oil

3 tablespoons balsamic vinegar

1/16 tsp pepper

1/16 tsp salt

2 cloves garlic, crushed (about 1 1/2 tsp)

2 tsp sugar free honey (I get it at Walmart)

1 tsp Trappey's Bull Louisiana Hot Sauce (similar to tobasco sauce)

Place all in a jar and SHAKE!

Don't drown your salad because a little bit goes a long way.

If you like the sweet/hot flavors...I also mix some of the tobasco hot sauce w/the sugar free honey and I use it as a dip for my chicken. :)

Share this post


Link to post
Share on other sites

I saw these last night at Sam's (eastern version of Costco) and wondered if they were good. I'll definitely try them. I'm extremely tired of tuna and chicken breast!! Thanks!

Share this post


Link to post
Share on other sites

The only not-so-healthy parts are the butter and biscuits, but there's not much of either per serving...

STP82476.jpg

STP82480.jpg

Crust

1 box of refrigerated pie crusts

~OR~

1 can of refrigerated biscuits (the flaky layers kind are my favorite)

Filling

1/2 cup butter

1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 quart chicken broth

1/2 an extra cube of chicken boullion (optional)

3 cups cubed cooked chicken or turkey

1 1lb bag of frozen mixed veggies (I like the corn/carrots/green beans/peas combo the best. Birds Eye is the only brand I can find where that mix doesn't come with lima Beans)

Directions

1. Heat oven to 425°F. If using pie crust, place one piece of crust in bottom of a glass baking dish and bake for 10 minutes to cook

2. In a saucepan, melt butter over medium heat. When it's completely melted, stir or whisk in flour, salt and pepper. Turn it down to low and just keep stirring frequently until it starts to smell like pie crust. That smell is how you know that the flour has cooked out.

3. Stir in broth a little at a time to start until you have a liquidy, lump-free base (starting with cold chicken broth helps prevent lumps, but it's not required). Add the rest of the broth and cook on med-low heat, stirring frequently until bubbly and thickened. Once it comes to a boil, that's as thick as it's going to get.

3.5
If you woud like to make your sauce extra-flavorful, then this is where you would mix in the extra boullion cube. It will just add a slightly stronger chicken flavor to the whole dish. It's best to microwave a few tablespoons of Water in a little dish and dissolve the boullion in that first, then mix that into the big pot of chicken broth, to make sure you don't end up with a big un-desolved clump in your pot pie somewhere.

4. Stir in chicken and mixed vegetables (adding them while still frozen is fine). Remove from heat.

5. If using pie crust, spoon chicken mixture into crust-lined pan. Top with second crust, seal edge. Cut slits in several places in top crust. If using biscuits, spoon chicken mixture into a greased baking dish.

5.5
If using biscuits, open the can of biscuts, cut each in quarters, and arrange on top of mixture as shown in picture above.

6. Bake 30 to 40 minutes or until crust or biscuits are golden brown. During last 15 to 20 minutes of baking, cover crust edge or top of biscuits with foil to prevent excessive browning.

7. Let it stand for 5 minutes before serving.

Now that's just one big giant bowl of YUM.

This can be easily frozen in individual portions for future meals. It reheats better in the oven on 400 than in the microwave.

Edited by SeattleSweetie
Forgot to include the extra boullion option.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Trending Products

  • Trending Topics

  • Recent Status Updates

    • Prdgrdma

      So I guess after gastric bypass surgery, I cant eat flock chips because they are fried???  They sell them on here so I thought I could have them. So high in protein and no carbs.  They don't bother me at all.  Help. 
      · 1 reply
      1. NickelChip

        It's possible for a very high fat meal to cause dumping in some (30% or so) gastric bypass patients, although it's more likely to be triggered by high sugar, or by the high fat/high sugar combo (think ice cream, donuts). Dietitians will tell you to never do anything that isn't 100% healthy ever again. Realistically, you should aim for a good balance of protein, carbs, and fat each day. Should you eat fried foods every day? No. Is it possible they will make you sick? Maybe. Is it okay to eat some to see what happens and have them for a treat every now and again? Yes.

    • NovelTee

      I'm not at all hungry on this liquid pre-op diet, but I miss the sensation of chewing. It's been about two weeks––surgery is in two days––and I can't imagine how I'll feel a couple of weeks post-op. Tonight, I randomly stumbled upon a mukbang channel on YouTube, and it was strangely soothing... is it just me, or is this a thing? 
      · 1 reply
      1. NickelChip

        I actually watched cooking shows during my pre-op, like Great British Baking Show. It was a little bizarre, but didn't make me hungry. I think it was also soothing in a way.

    • Clueless_girl

      How do you figure out what your ideal weight should be? I've had a figure in my head for years, but after 3 mths of recovery I'm already almost there. So maybe my goal should be lower?
      · 3 replies
      1. NickelChip

        Well, there is actually a formula for "Ideal Body Weight" and you can use a calculator to figure it out for you. This one also does an adjusted weight for a person who starts out overweight or obese. https://www.mdcalc.com/calc/68/ideal-body-weight-adjusted-body-weight

        I would use that as a starting point, and then just see how you feel as you lose. How you look and feel is more important than a number.

      2. Clueless_girl

        I did find different calculators but I couldn't find any that accounted for body frame. But you're right, it is just a number. It was just disheartening to see that although I lost 60% of my excess weight, it's still not in the "normal/healthy" range..

      3. NickelChip

        I think it's important to remember that the weight charts and BMI ranges were developed a very long time ago and only intended to be applied to people who have never been overweight or obese. Those numbers aren't for us. When you are larger, especially for a long time, your body develops extra bone to support the weight. Your organs get a little bigger to handle the extra mass. Your entire infrastructure increases so you can support and function with the extra weight. That doesn't all go away just because you burn off the excess fat. If you still had a pair of jeans from your skinniest point in life and then lost weight to get to the exact number on the scale you were when those jeans fit you, chances are they would be a little baggy now because you would actually be thinner than you were, even though the scale and the BMI chart disagree. When in doubt, listen to the jeans, not the scale!

    • Aunty Mamo

      Tomorrow marks two weeks since surgery day and while I'm feeling remarkably well and going about just about every normal activity, I did wind up with a surface abscess on on of my incision sights and was put on an antibiotic that made me so impacted that it took me more than two hours to eliminate yesterday and scared the hell out of me. Now there's Miralax in all my beverages that aren't Smooth Move tea. I cannot experience that again. I shouldn't have to take Ativan to go to the lady's. I really looking forward to my body getting with the program again. 
      I'm in day three of the "puree" stage of eating and despite the strange textures, all of the savory flavors seem decadent. 
      I timed this surgery so that I'd be recovering during my spring break. That was a good plan. Today is a state holiday and the final day of break. I feel really strong to return to school tomorrow. 
      · 0 replies
      1. This update has no replies.
    • BeanitoDiego

      Now that I'm in maintenance mode, I'm getting a into a routine for my meals. Every day, I start out with 8-16 ounces of water, and then a proffee, which I have come to look forward to even the night before. My proffees are simply a black coffee with a protein powder added. There are three products that I cycle through: Premier Vanilla, Orgain Vanilla, and Dymatize Vanilla.
      For second breakfast on workdays, I will have a low-fat yogurt with two tablespoons of PBFit and two teaspoons of no sugar added dried cherries. I will have ingested 35-45 grams of protein at this point between the two breakfasts, with 250-285 calories, and about 20 carbs.
      For second breakfast on non-workdays, I will prepare two servings of plain, instant oatmeal with a tablespoon of an olive oil-based spread. This means I will have had 34 grams of protein, 365 calories, and 38 carbs. Non-workdays are when I am being very active with training sessions, so I allow myself more carbohydrate fuel.
      Snacks on any day are always mixed nuts, even when I am travelling. I will have 0.2 cups of a blend that I make myself. It consists of dry roasted peanuts, cashews, pumpkin seeds, sunflower seeds, pistachios, and Brazil nuts. This is 5 grams of protein, 163 calories, and 7 carbs.
      Breakfast and snacks have been the easiest to nail down. Lunch and dinner have more variables, and I prepare enough for leftovers. I concentrate on protein first, and then add vegetables. Typically tempeh, tofu, or Field Roast products with roasted or sautéed vegetables. Today, I will be eating leftovers from last night. Two ounces of tempeh with four ounces of roasted vegetables that consist of red and yellow sweet peppers, sweet potatoes, small purple potatoes, zucchini, and carrots. I will add a tablespoon of olive oil-based spread, break up 3 walnuts to sprinkle of top, and garnish with two tablespoons of grated Parmesan cheese. This particular meal will be 19 grams of protein, 377 calories, and 28 grams of carbs. Bear in mind that I do eat more carbs when I am not working, and I focus on ingesting healthy carbs instead of breads/crackers/chips/crisps.
      It's a helluva journey and I'm thankful to be on it!
       
      · 0 replies
      1. This update has no replies.
  • Recent Topics

  • Hot Products

  • Sign Up For
    Our Newsletter

    Follow us for the latest news
    and special product offers!
  • Together, we have lost...
      lbs

    PatchAid Vitamin Patches

    ×