Diet doesn’t have to be boring! In fact, as your body and attitude toward eating change, so can the way you see food overall. You’ll begin to make better choices, your palette will change, and you’ll begin to see food as a friend and no longer an enemy. With our recipes that combine hearty and healthful foods, you will have plenty of delicious meals that are conducive to weight loss after bariatric surgery. You can further enhance your dietary know-how by attending one of our weight-loss-specific grocery store support groups that will teach you how to shop for your new lifestyle. If you would like to submit a recipe, please contact our office.

 

Low-fat Spinach Dip

1 packet dry vegetable Lipton soup mix
1 cup low-fat or fat-free sour cream
1 cup reduced fat mayonnaise
1 package chopped frozen spinach (in a box)

Directions:  Thaw the spinach and drain to remove all excess water. Mix it all together and let set at least 2 hours prior to serving.

Cranberry Sauce with Apples (www.chefdave.org)
Serving Size: 24

 

Ingredients:

6 large Granny Smith apples, peeled and core1 cup fresh cranberries

2/3 cup water

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon ground cloves 

3/4 cup Splenda®

Directions:First, place the apples, cranberries and water into a large pot.  Bring to a slow simmer and continue to simmer for 30 minutes, or until apples are soft.  Push the cooked fruit mixture through a strainer.  Next add cinnamon, nutmeg, cloves and Splenda®. Stir well.  Chill and serve.

Cheesy Gorgonzola Apple Stuffed Mushrooms (from Chefdave.org):

Serving size: 16

 

Ingredients:

16 large fresh mushrooms (reserve 1/3 of stems)

Cooking spray

1 ½ tablespoons celery chopped fine

¼ cup granny smith apple peeled and minced

1 tablespoon breadcrumbs

½ tablespoon fresh chives, chopped

1 teaspoon finely chopped walnuts toasted

1 tablespoon gorgonzola cheese crumbled

1 teaspoon lemon juice

Salt and pepper to taste

 

Clean mushrooms and remove stems.  Reserve 1/3 of the mushroom stems and chop fine. 

Coat a small skillet with cooking spray; place over medium-high heat until hot.  Add 1/3 cup reserved chopped mushroom stems and celery; sauté 2 minutes or until tender.   Combine celery mix, apple and next 6 ingredients in a small bowl; stir well.  Spoon 1-1 ½ teaspoons apple mix into each reserved mushroom cap.  All ingredients need to be chopped fine in order to be stuffed into the mushrooms evenly.  Place mushrooms onto a large pan.  Bake at 350F for 15 minutes.

 

Serving Ideas:  Great as an appetizer or to be served as a side dish.

 

Turkey Burger with Mushrooms & Sundried Tomatoes (from ChefDave.org):

Serving size: 4

 

Ingredients:

1 pound ground turkey

¾ cup mushrooms, finely chopped

¼ cup quick-cooking oats

¼ cup green onion, chopped

¼ cup sundried tomatoes (packed in oil), finely chopped

1 tablespoon grated parmesan cheese

1 tablespoon water

½ teaspoon dried oregano

1/8 teaspoon ground pepper

1/8 teaspoon seasoning salt

 

Preheat grill to medium-high and lightly grease grills.  Combine all ingredients in a large bowl.  From into 4 patties.  Grill on medium-high for 5 minutes per side, or until meat is no longer pink in the center.  Serve immediately.  Top with lowfat chedder cheese, lettuce and tomato.

 

 

Chocolate Shake:

 

Ingredients:

4 ounces skim milk

1 scoop chocolate protein powder

1-2 tbsp sugar free non-fat creamer (hazelnut, chocolate, amaretto, or other flavor)

 

Directions:  Mix well in shaker cup or blender.  Provides 18-25 grams of protein!