Anyone have any food ideas for post op like 3 months out and longer, recipes and food sources maybe even eating out ideas and tips. I would be very interested in any of your ideas or methods that you use for cooking such as recipes or even menu ideas when going out.

Hi Brian,

Google RNY recipes and a whole host will appear. I know that the success to this surgery is learning to cook and what to cook. So I commend you for your efforts. Hope this helps, there is a lot of great recipes out there.

Cindy

This is what someone else had posted (thank you!) and I have now put into my files. I just finished my first batch of the Turkey skillet and it was delish! Very filling. And the one at the end, the sausage and shrimp dish is mine and I love it!

Easy Turkey Skillet

Non-stick cooking spray

1 lb lean ground turkey

1 medium onion, peeled and chopped

3 tablespoons tomato paste

1 teaspoon each basil, oregano, red pepper and garlic powder

½ teaspoon salt

¼ teaspoon black pepper

3 tomatoes, chopped

2 medium zucchini, sliced & halved

1. Brown turkey and onion in non-stick skillet sprayed with cooking spray. Cook until turkey is cooked through and onion is soft (about 10 minutes)

2. Add tomato paste and seasoning. Simmer another 10 minutes.

3. Add tomatoes and simmer another 5 minutes.

4. Add zucchini and cook 5 minutes more. Serve hot.

Serves 4 (about 1 cup per serving)

Calories 181; Carbs 13g; Fiber 4g ; Protein 21g ; Fat 6g

chicken Breasts with cheese and Spinach

2 ounces goat cheese or reduced fat cream cheese, cut into pieces

1 garlic clove, minced

4 (6-ounce) boneless, skinless chicken-breast halves

Salt and black pepper

1 bunch baby spinach (3 ounces), washed, trimmed, and coarsely chopped

1 tablespoon extra-virgin olive oil

¾ cup reduced-sodium chicken broth

1. Combine cheese and garlic in small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through thickest portion of each breast to form a deep pocket. Stuff each pocket with an equal amount of cheese mixture and spinach. Press edges of chicken together to seal.

2. Heat oil in a large nonstick skillet over medium-high heat. Brown chicken, 4 minutes per side. Reduce heat to medium; add broth to pan. Cover and simmer, about 6 minutes, or until chicken is cooked through. Serve immediately, discarding any remaining broth.

Makes 4 full-size servings

Per serving:

209 calories

31 g protein

1 g carbohydrate

(WLS patients should only eat ¼ - ½ a breast – about 3oz)

Baked Ricotta with Marinara

8 oz of ricotta cheese

½ cup grated Parmesan

1 large egg, beaten

1 teaspoon Italian seasoning

Salt & pepper to taste

½ cup marinara sauce

½ cup shredded mozzarella cheese

Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish. Pour marinara on top and top with mozzarella cheese. Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly.

Creole Shrimp and Sausage Stew

Total: 20 minutes ******

Yield: 4 servings (serving size: about 1 cup)

Ingredients

• 2 teaspoons olive oil

• 1 cup chopped green bell pepper

• 1 cup thinly sliced turkey smoked sausage (about 6 ounces) (I prefer ground turkey and I use a whole package of it--a pound maybe?)

• 1 teaspoon bottled minced garlic

• 3/4 cup fat-free, lower-sodium chicken broth

• 1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)

• 8 ounces peeled and deveined medium shrimp

• 1 (15-ounce) can organic kidney Beans, rinsed and drained

• 2 tablespoons chopped fresh parsley

Preparation 1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley. Nutritional Information Calories: 191
Fat: 6g (sat 1.7g,mono 2.7g,poly 1g)
Protein: 21.3g
Carbohydrate: 13.2g
Fiber: 3.5g
Cholesterol: 97mg
Iron: 2.9mg
Sodium: 694mg
Calcium: 127mg Karen Levin, Cooking Light, SEPTEMBER 2009

Someone else had also posted this:

Sugar free/Fat Free Cheesecake Jello pudding

So I discovered Jello's instant pudding with cheesecake flavor. (sugar free/fat free)

I mixed it up with cottage cheese, milk, Protein powder, and cool-whip. Fiesta!!!!

I used

1 sugar free/fat free cheesecake flavor Jello Instant Pudding

Protein Powder

2 cups of cottage cheese,

4 tbs milk

1 cup of cool whip

Note that I have also done 2 cups cottage cheese, any flavor sugar free jello, contained cool whip, small can of crushed pineapple! Mmmmm. Even if you don't like cottage cheese, it is amazing. I'm going to try the cheese cake one this week.

these are some great looking recipes thank you so much

I heard the 7 layer beans dips from the stores and the 5 layer bean dips are good choices as well as Hummus and Guacamole