:clap2:Thanks Christy for the great idea to have a place to gather all our recipes.

Please post any recipes you'd like to share with your fellow bandsters.

Tonight I ate cod fillets and I knew I had to make them very moist as I am still in soft and mushy so this is what I did.

3-4 cod fillets - seasoned how you like them - I used cajun seasoning, celery salt, pepper, and whatever else I felt like.

1 can of diced tomatoes

baked in 330 oven till flaky and opaque

sprinkled with shredded mozzerella and broiled till brown.

My husband says it is one of the best fish dishes he has had in a long time. Very juicy, moist and delicious. I served it with rice and had all my sides for a full meal.

Chew well and enjoy!

SD Chick, DH and I love cod so I will definetely try this. For how long was the fish on the oven? About 10 minutes?

Gee, I love this recipe thread! I have made the chicken salad recipe that Lynette put on here several times and I love it! I also made the Butternut Squash Soup that Kathy posted and it was delicious! Also, loved the Yellow Squash Casserole that Kristin posted here! We have quite the tasty recipe thread, lol!!!! Thanks, Ladies, and keep 'em coming!!!:hungry:

Here is a family favorite of mine. You can omit the oil and just saute the onions in some Water until translucent. Also, any of the milks used are wonderful. You can even use evaporated skim milk.

Tomato Bisque

• 
  
• 2 Tablespoons Olive Oil
  
• 2 onions-chopped
  
• 1 clove garlic minced
  
• 1 15-oz. can whole tomatoes
  
• 2 cups vegetable stock, chicken stock is also excellent, and more traditional)
  
• 1/4 cup uncooked rice
  
• salt and pepper
  
• 1 Tablespoons chopped basil (or 1 tsp pesto
  
• 1/4 tsp dried tyme
  
• 2 cups half and half (or 1 cup milk mixed with 1 cup heavy cream) or (2 cups milk)
  
• several dashes of Tabasco or other hot pepper sauce

Garnish: thinly sliced basil leaves or minced parsley

Melt butter in a large saucepan and stir in the onions and garlic. Sauté until soft and golden over medium-low heat. Pour in the entire can of tomatoes, stock, rice, salt, pepper, basil, and thyme. Bring to a boil, then reduce heat, partially cover, and simmer for about 30-35 minutes.

Puree the soup in a blender, solids first, then pour back into the saucepan. Stir in the half-and-half, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, and then ladle into bowls. Garnish with sliced basil leaves or minced parsley.

To give credit where credit is due, I did get this recipie online at Recipe: TOMATO BISQUE

It is an excellent recipie

The website is SOUP OF THE EVENING...BEAUTIFUL SOUP

it wont let me bring up the web address.

Anna sounds yummy! Can't wait to try it!! Come on Lucky 7's where are all the recipes???? I know everyone is eating... SHARE PLEASE!!! =)

Sorry my recipie caused the page to get huge. It happens everytime I cut and paste something.

Crazluay, actually I was gone and cooked it for about at hour at 330. It was covered with the tomatoes and also covered it with foil. Very delicious!

Enjoy. This is the first time I had tried it and it just turned out well.

Ingredients

1 fudgsicle sugar-free or low sugar

1 1/2 tsp of Peanut Butter

1 Tablespoon of fat free whipped topping

Blend all together for a treat. Serves 1.

I tried the chicken salad and it is great but instead of the ff cream cheese (my store doesn't carry it) I used unflavored ff yogurt. I really liked it and it was nice and moist.

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Does anyone still experience pain where their port incision is or where their port is attached to their stomach? I am still having pain at times and am wondering if anyone else is. It doesn't last long but it hits a few times a day. Please let me know. Thanks. My surgery date was 7/20.

I was banded the 23 and once in a great while I do have a little twinge of pain - nothing serious but mine is mostly at my waist where there is no incision - not sure of that reason at all but there feels like a pulled stitch there at times. My port site really doesn't hurt unless I bump it. Seems to be about the height of my kitchen sink.

This one is spicy... I like it hot!!!

3-4 large sweet potatoes, peeled and cut up

1 large onion, chopped

2-3 cups chicken broth (less salt version)

1/3 cup cajun seasonings

1-2 cups cream (light cream or milk)

Simmer sweet potatoes, onion, cajun seasonings and broth for 30 min, or until really soft. Using an emersion blender, puree until smooth. Add more broth (can be cold) until it is a slightly thick Soup consistency. Add just enough cream to lighten the colour and make it creamy. Enjoy.

If you've seen my previouse soup recipes, you will notice a pattern. I like root vegetables and I like spice!!!