Thought that it might be nice to have a place to post recipes and ideas for people at different stages of post op eating... I've enjoyed reading some of the meal plans on the accountability thread and thought this might be a helpful thread to start.

And for starters, I will request, who has the recipe for chicken white chili?? sounds yummy!

What a great idea! I would love to see what recipes everyone is using. Any meal plans? I am in the soft foods stage right now, but will be on regular as tolerated starting 6/5. Some foods are still hard for me to get down so I am not sure where to start.

Here is the white chicken chili recipe:

1 1/4 lbs boneless skinless chicken

2 (15 ounce) cans navy beans

1 (15 ounce) can hominy

1 (1 1/4 ounce) envelope taco seasoning

1 (4 1/2 ounce) can of chopped green chilies

1 (10 3/4 ounce) can condensed cream of chicken soup

1 (14 ounce) can chicken broth

1/2 cup sour cream

chopped green onion (optional)

monterey jack cheese (optional)

- Place chicken in a 4 quart Crockpot.

- Top with beans and corn.

- In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.

- Cover and cook on low for 8 to 10 hours.

- Before serving, stir gently to break up chicken, then stir in the sour cream.

- Serve topped with green onions and jack cheese, if desired.

Just FYI this recipe isn't light, so be mindful of portion and we can always substitute w/ lighter cheese and sour cream.

I will definitely make this when i get to progress to soft foods! Thank you for posting it back. I bet canned chicken would work good in this recipe too!

what a great idea it is so hard to find recipes for banded people!

Great idea sleepyone!

 

I tried a new recipe out today. I can't remeber who told me about it, but instead of mayo in your tuna add light cream cheese. I tried this today and was very good. I think the next time I'm at the store I'm going to buy flavored cream cheese and also try it with canned chicken also. great for a lunch served with wheat thins.

I found this recipe on lapband.com and cannot wait to try it.. Thought I'd share it with you.

BLT CUKES

Serving size: 1 piece Recipe makes: 8

Ingredients

3 slices crisp cooked bacon, crumbled

1/2 cup finely chopped lettuce

1/2 cup finely chopped baby spinach

1/4 cup diced ripe tomato

1 tablespoon plus 1 1/2 teaspoons fat free mayonnaise

1/8 teaspoon salt (optional)

1/4 teaspoon black pepper (optional)

1 large cucumber

snipped green onion or minced fresh parsley (optional)

Directions

1.) Combine bacon, lettuce, spinach, tomato, and mayonnaise in a medium bowl. Season with salt and pepper if desired; set aside.

2.) Peel cucumber. Trim off ends and cut in half lengthwise. Use spoon to scoop out seeds; discard seeds. Divide bacon mixture between cucumber halves, mounding in hollowed areas. Garnish with parsley or green onion. Cut into 2-inch pieces.

*Allergan note: to keep recipe even lower fat, consider using turkey bacon.

Nutrition Facts

Serving Size 1 piece

Recipe makes 8 servings

Amount Per Serving

Calories >30

Calories from Fat 20

Total Fat 2g Saturated Fat 0.5g Trans Fat 0g Cholesterol 5g Sodium 115g Total Carbohydrate 2g Dietary Fiber 1g Sugars 1g Protein 2g

I found this recipe on lapband.com and cannot wait to try it.. Thought I'd share it with you.

 

BLT CUKES

 

Serving size: 1 piece Recipe makes: 8

 

 

Ingredients

 

3 slices crisp cooked bacon, crumbled

1/2 cup finely chopped lettuce

1/2 cup finely chopped baby spinach

1/4 cup diced ripe tomato

1 tablespoon plus 1 1/2 teaspoons fat free mayonnaise

1/8 teaspoon salt (optional)

1/4 teaspoon black pepper (optional)

1 large cucumber

snipped green onion or minced fresh parsley (optional)

Directions

 

1.) Combine bacon, lettuce, spinach, tomato, and mayonnaise in a medium bowl. Season with salt and pepper if desired; set aside.

2.) Peel cucumber. Trim off ends and cut in half lengthwise. Use spoon to scoop out seeds; discard seeds. Divide bacon mixture between cucumber halves, mounding in hollowed areas. Garnish with parsley or green onion. Cut into 2-inch pieces.

*Allergan note: to keep recipe even lower fat, consider using turkey bacon.

 

 

Nutrition Facts

 

Serving Size 1 piece

Recipe makes 8 servings

 

 

Amount Per Serving

 

Calories >30

Calories from Fat 20

Total Fat 2g Saturated Fat 0.5g Trans Fat 0g Cholesterol 5g Sodium 115g Total Carbohydrate 2g Dietary Fiber 1g Sugars 1g Protein 2g

 

Sounds yummy!

I saw a similar recipe on here but thought I would post it. I used to make an unhealthier version pre band but have modified it.

PITA PIZZA

Ingredients:

- reduced fat mozzarella cheese

- pinch of olive oil

- pinch of minced garlic

- thinly sliced mushrooms

- ground turkey (Italian seasoned Jenny o)

- pizza sauce

- mini wheat pita

- dried basil

- dried oregano

Directions:

- pre heat oven to 375 degrees

- brown 1/4 cup ground turkey

- spread olive oil on 1 mini pita

- top pita with 2 tbsp pizza sauce and pinch of minced garlic

- put on your other toppings including Browned ground turkey

- sprinkle cheese, oregano and basil on top

- put in oven for 10-15 minutes

Yummy

soon as i dare try bread, i will try that pizza

Philly Cheesesteak Stuffed Peppers

Ingredients

8 oz. thinly sliced roast beef

8 slices provolone cheese

2 large green bell peppers

1 medium sweet onion

6 oz Baby Bella Mushrooms

2 Tbs Smart balance butter

2 tbs olive oil

1tbs Garlic minced

Salt and Pepper to taste

Directions:

Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic, and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.

Preheat oven to 400

Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.

Line the inside of each pepper with a slice of provolone cheese.

Fill the inside of each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.

Makes 4 servings -- 6 net carbs per serving

my mouth is watering manda.. thanks for the recipe. ingredients going on my next shopping list!

Philly Cheesesteak Stuffed Peppers

 

Ingredients

8 oz. thinly sliced roast beef

8 slices provolone cheese

2 large green bell peppers

1 medium sweet onion

6 oz Baby Bella Mushrooms

2 Tbs Smart balance butter

2 tbs olive oil

1tbs Garlic minced

Salt and Pepper to taste

 

Directions:

Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic, and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.

Preheat oven to 400

Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.

Line the inside of each pepper with a slice of provolone cheese.

Fill the inside of each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.

Makes 4 servings -- 6 net carbs per serving

 

YUMMY oh yes adding to my shopping list too!!

@Whymomwhy- I think you might like this because you eat eggwhites and hotdogs.

CHILI DOG EGG MUG From HungryGirl website

Chili Dog Egg Mug

Entire recipe: 190 calories, 1.5g fat, 998mg sodium, 15g carbs, 2g fiber, 4g sugars, 27g protein -- PointsPlus® value 4*

An egg breakfast for all of the junk-food lovers out there. Skip the fast food -- make this instead.

Ingredients:

3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)

1 hot dog with about 40 calories and 1g fat or less (like Hebrew National 97% Fat Free), chopped

1/4 cup low-fat veggie or turkey chili

1 tbsp. finely chopped onion

Directions:

In a large microwave-safe mug sprayed with nonstick spray, microwave egg substitute and chopped hot dog for 1 1/2 minutes.

Gently stir. Microwave for 1 minute, or until mostly set.

Top with chili and microwave for 30 seconds, or until chili is warm and egg is set. Top with onion, and dig in!

MAKES 1 SERVING

* I cut this recipe in half and it was plenty and I also added a little more chili

@Whymomwhy- I think you might like this because you eat eggwhites and hotdogs.

 

CHILI DOG EGG MUG From HungeryGirl website

 

 

 

Chili Dog Egg Mug

Entire recipe: 190 calories, 1.5g fat, 998mg sodium, 15g carbs, 2g fiber, 4g sugars, 27g protein -- PointsPlus® value 4*

 

An egg breakfast for all of the junk-food lovers out there. Skip the fast food -- make this instead.

 

Ingredients:

3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)

1 hot dog with about 40 calories and 1g fat or less (like Hebrew National 97% Fat Free), chopped

1/4 cup low-fat veggie or turkey chili

1 tbsp. finely chopped onion

 

Directions:

In a large microwave-safe mug sprayed with nonstick spray, microwave egg substitute and chopped hot dog for 1 1/2 minutes.

 

Gently stir. Microwave for 1 minute, or until mostly set.

 

Top with chili and microwave for 30 seconds, or until chili is warm and egg is set. Top with onion, and dig in!

 

MAKES 1 SERVING

 

 

* I cut this recipe in half and it was plenty and I also added a little more chili

 

I believe I have all the ingredients for this one going to give it a try may add some jalapeno's as well.....

Simple Baked Haddock

 

Haddock Fillets (as many as you want)

1 Stick butter

1 sleve Ritz crackers (Wheat)

 

lay haddock in bottom of baking dish Season with Pepper and lemon

crush crakers in bowl and mix in melted butter

layers cracker crumb mix over haddock

Bake at 350 for 1 hour