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I thought I would take a few minutes and see if people might be interested in sharing their favorite hi Protein recipes.... I was getting ready to make a grocery list and thought I would get others input first… maybe if we share some recipes/ideas, you could help us all? Sometimes it's nice to try other things and check out other's input.

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Crab cakes. I use 1 container (17 grams Protein, 0 carbs) of the refrigerated claw meat, add one egg, squeeze of lemon juice, tsp. worcester sauce, finely diced celery and onion, salt & pepper, tsp. of Old Bay seasoning, tsp. of hot sauce. Just stir ingredients and make small patties. Take i tsp. olive oil and spread in teflon skillet and lightly brown on each side. So simple and easy.

Meatloaf. Use ground turkey or 90% lean ground beef. I would say for 1 lb. ground meat, add about as much (about 3/4 cup) chunky Salsa (the more the better). You have to keep adding Salsa until you can still form a meatloaf. This is the only meatloaf I have ever liked. You can make mini meatloaves in muffin pans. Cook them and freeze for a quick thaw meal later.

Rotisserie chicken - for chicken salad. I add chicken, boiled egg, lowfat mayo, ground nutmeg, salt & pepper, diced celery, and about 1/4 cup canned crushed pineapple (in juice). Nutmeg is the key to a great taste.

Have fun!

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BBQ Meatloaf

1-1.5 lb lean ground beef, add shredded parm cheese, chopped onion, one egg and garlic powder. Add 1-2 TBSP BBQ Sauce to meat and mix well,

(I found some low sugar BBQ sauce after MUCH search that is only 3 sugars per 2 TBSP.)

Form into loaf or into muffin cups. Mix a bit of salsa or low sugar ketchup with a couple teaspoons more of BBQ sauce. Bake at 350 until desired doneness. top with sauce and bake to set.

SUPER good stuff. an old favorite. pre surgery i used to add crushed croutons too, but not worth the carbs now.

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My new one is Veg Lasagna. Instead of Pasta, I use thinly sliced eggplant. For filling in between the layers I use Italian sausage, sliced zucchini, sliced mushrooms, and ricotta. I liberally sprinkle with mozzarella. I layer with low carb Pasta Sauce or Trader Joe's Arrabiata Sauce (naturally low carb). I saute the vegs first and cook the sausage beforehand, so it is done faster. It only takes about 30-45 minutes at 400 degrees to finish up if you precook your sausage and vegs.

Note this is low carb and not low fat. Good for those of us following low carb/high fat plans. Very satisfying and stores/freezes well. The whole family likes it. No one misses the Pasta.< /p>

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I saw a recipe on Rachel Ray this week that looks yummy!!!

INGREDIENTS
  • 4 6- to 8-ounce pieces chicken breast, butterflied then pounded very thin (an 1/8- to 1/4-inch thick)
  • Olive oil, for drizzling plus 1 tablespoon
  • Salt and pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon fennel seed
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons fresh thyme, chopped
  • 2 cloves garlic, thinly sliced
  • 1 1/2 pints grape or cherry tomatoes, halved
  • A fat handful of basil leaves
  • 1 pound ball fresh mozzarella, very thinly sliced or shredded using a fat-toothed box grater
PREPARATION

Drizzle chicken with oil in a shallow dish and season with salt, pepper, granulated garlic and onion, fennel seed, red pepper and thyme. Marinate a few minutes

Preheat a large griddle pan or grill pan over medium high heat. Preheat broiler as well.

Heat a skillet with a lid over medium-high heat with a tablespoon of olive oil, a turn of the pan. Add sliced garlic and stir a minute; add tomatoes and season with salt. Cover pan to trap heat and cook to soften tomatoes for 8-10 minutes, shaking pan occasionally. Add basil to sauce and stir to wilt.

Grill or griddle-cook the chicken a few minutes on each side then transfer to baking sheets. Top chicken with sauce and then mozzarella cheese, as if it were a small pizza. Broil to brown and melt cheese.< /p>

PRESENTATION 9122ChickenPizza800.jpg

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    • LeighaTR

      I am new here today... and only two weeks out from my sleeve surgery on the 23rd. I am amazed I have kept my calories down to 467 today so far... that leaves me almost 750 left for dinner and maybe a snack. This is going to be tough for two weeks... but I have to believe I can do it!
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    • Doughgurl

      Hey everyone. I'm new here so I thought I should introduce myself. I am 53y/o and am scheduled for Gastric Bypass on June 25th, 2025. I'm located in San Antonio, Texas. I will be having my surgery in Tiajuana Mexico. I've wanted this for years, but I always had insurance where bariatric procedures were excluded. Finally I am able to afford to pay out of pocket.  I can't wait to get started, and I hope I'm prepared for the initial period of "hell". I know what I have signed up for, but I'm sure the good to come will out way the temporary period of discomfort and feelings of regret. I'd love to find people to talk to who have been through the same procedure or experience before. So I look forward to meeting you all. Hope you have a great week!
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    • Alisa_S

      On day 4 of the 2 week liquid pre-op diet. Surgery scheduled for June 11th.
      Soooo I am coming to a realization
      of something and I'm not sure what to do about it. For years the only thing I've enjoyed is eating. We rarely do anything or go anywhere and if we do it always includes food. Family comes over? Big family dinner! Go camping? Food! Take a short ride or trip? Food! Holiday? Food! Go out of town for a Dr appointment? Food! When we go to a new town we don't look for any attractions, we look for restaurants we haven't been to. Heck, I look forward to getting off work because that means it's almost supper time. Now that I'm drinking these pre-op shakes for breakfast, lunch, and supper I have nothing to look forward to.  And once I have surgery on June 11th it'll be more of the same shakes. Even after pureed stage, soft food stage, and finally regular food stage, it's going to be a drastic change for the rest of my life. I'm giving up the one thing that really brings me joy. Eating. How do you cope with that? What do you do to fill that void? Wow. Now I'm sad.
      · 1 reply
      1. LeighaTR

        I hope your surgery on Wednesday goes well. You will be able to do all sorts of new things as you find your new normal after surgery. I don't know this from experience yet, but I am seeing a lot of positive things from people who have had it done. Best of luck!

    • Alisa_S

      On day 4 of the 2 week liquid pre-op diet. Surgery scheduled for June 11th.
      Soooo I am coming to a realization
      of something and I'm not sure what to do about it. For years the only thing I've enjoyed is eating. We rarely do anything or go anywhere and if we do it always includes food. Family comes over? Big family dinner! Go camping? Food! Take a short ride or trip? Food! Holiday? Food! Go out of town for a Dr appointment? Food! When we go to a new town we don't look for any attractions, we look for restaurants we haven't been to. Heck, I look forward to getting off work because that means it's almost supper time. Now that I'm drinking these pre-op shakes for breakfast, lunch, and supper I have nothing to look forward to.  And once I have surgery on June 11th it'll be more of the same shakes. Even after pureed stage, soft food stage, and finally regular food stage, it's going to be a drastic change for the rest of my life. I'm giving up the one thing that really brings me joy. Eating. How do you cope with that? What do you do to fill that void? Wow. Now I'm sad.
      · 1 reply
      1. summerseeker

        Life as a big person had limited my life to what I knew I could manage to do each day. That was eat. I hadn't anything else to look forward to. So my eating choices were the best I could dream up. I planned the cooking in managable lots in my head and filled my day with and around it.

        Now I have a whole new big, bigger, biggest, best days ever. I am out there with those skinny people doing stuff i could never have dreamt of. Food is now an after thought. It doesn't consume my day. I still enjoy the good home cooked food but I eat smaller portions. I leave food on my plate when I am full. I can no longer hear my mother's voice saying eat it all up, ther are starving children in Africa who would want that!

        I still cook for family feasts, I love cooking. I still do holidays but I have changed from the All inclusive drinking and eating everything everyday kind to Self catering accommodation. This gives me the choice of cooking or eating out as I choose. I rarely drink anymore as I usually travel alone now and I feel I need to keep aware of my surroundings.

        I don't know at what point my life expanded, was it when I lost 100 pounds? Was it when I left my walking stick at home ? Was it when I said yes to an outing instead of finding an excuse to stay home ? i look back at my last five years and wonder how loosing weight has made such a difference. Be ready to amaze yourself.

        BTW, the liquid diet sucks, one more day and you are over the worst. You can do it.

    • CaseyP1011

      Officially here for a long time, not just a good time💪
      · 0 replies
      1. This update has no replies.
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