Turkey Tetrazzini - Bariatric Friendly

 

We tried this recipe for the first time.  Even though we both liked it, we thought there could have been more flavor.  So, the next time I make it, I am eliminating the thyme and using poultry seasoning, salt and maybe add some onions.  

Turkey Tetrazzini - Makes:8 Servings

Ingredients

• 8 ounces whole-wheat fettuccine, spaghetti, macaroni, or other noodles
• 4 tablespoons light butter (unsalted)
• 2 cups mushrooms, sliced (fresh or canned)
• 1 teaspoon dried thyme
• 1/2 cup all-purpose flour
• 2 cups reduced-sodium chicken broth
• 1 1/2 cups skim milk
• 4 cups chopped cooked turkey
• 1/2 cup slivered almonds, toasted
• 1 cup peas (frozen)
• 2 tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 400 °F. Lightly grease a 9x9 inch baking dish.
2. Cook pasta in a large pot of boiling water until tender. (Check cooking time for pasta; remove pasta approximately 2 minutes early.)
3. While pasta is cooking, melt butter in a saucepan over medium heat. Add the mushrooms and thyme. Stir and cook until mushrooms are softened, about 5 minutes.
4. Stir in flour until well blended. (Note: Start with 1/3 cup flour and add more, if needed.)
5. While whisking, slowly add chicken broth and milk. Bring to a boil, reduce heat, and simmer until sauce is thickened and smooth, about 5 minutes.
6. Add turkey, toasted almonds, frozen peas, and cooked pasta. Gently mix together. Pour into the baking dish and sprinkle with Parmesan cheese.
7. Bake until the sauce is bubbling and the cheese is golden brown, 25 to 35 minutes. Let cool 15 minutes before serving.
   
   SOURCE:  https://www.myplate.gov/recipes/myplate-cnpp/eves-tasty-turkey-tetrazzini
   
    
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Creamy Cheese Fettucine - Bariatric Friendly

 

I got this recipe from The Gastric Bypass Cookbook by Benjamin Walters. There are some good recipes in this book but they don't include nutritional values. 

  I served this with breaded, air-fried chicken.  I did not add the mushrooms because, we were out of them.

Creamy Cheese Fettucine

2 tbsp olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/2 cup chopped mushrooms
2 tbsp flour
1/2 tsp pepper
2 cups 2% milk
1 cup shredded Parmesan cheese
1 cup grated mozzarella
1/2 tsp salt
1/2 tsp freshly ground nutmeg
8 oz cooked fettucine, drained

Heat the olive oil in a large skillet over medium heat

Add the garlic. onion and mushrooms, cook until softened, about 5 minutes

Stir in flour and pepper cook for 1 minute

Gradually whisk in milk.  Increase heat to high and bring to a boil

Reduce heat to low and simmer for 5 minutes, stirring occasionally

Stir in the cheeses, salt an nutmeg until cheese is melted

Add fettucine to skillet, stir until coated

Serve

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Chicken Burritos

                                                

These easy 30 minute Chicken Burritos are stuffed with an incredibly delicious chicken, potato and vegetable filling!  Make these for dinner and have the leftovers for lunch!  Makes approximately 9 burritos.  

Chicken Burritos - 9 servings

4 chicken thighs (cut in 1 in. pieces)

4 cups potatoes (finely chopped)

1 onion (chopped)
1 bell pepper (any color)
3 garlic gloves (chopped)
2 eggs (beaten)
1 tsp pepper
1/2 tsp salt (or to taste)
1 tbsp vegetable oil
1/2 cup grated cheddar cheese

Salsa (to taste)

9 tortillas

In a large skillet, heat oil on medium-high.  Add chicken and brown.  Add onion, bell pepper, potatoes and garlic.  Add salt and pepper.  Cook 10 minutes or until potatoes are tender. 

Reduce heat to medium, spread filling out to sides of skillet, leaving a space in the middle for the eggs.  Add the eggs and scramble until cooked.  Once cooked, mix into filling.  

Place filling on top of tortilla, add cheese and salsa, wrap. 

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Simple Baked Chicken Thighs

 

Want a quick, easy way to make baked chicken thighs?  Here is a no fuss recipe that's ready in less than an hour!  We had ours with potato salad.  Try with any side dish.  

INGREDIENTS:

3-6 chicken thighs

2 tbsp olive oil

2-3 tsp poultry seasoning

salt and pepper to taste

Preheat oven to 425*F.  Line  baking pan with foil, place a rack on top.

Dab chicken dry with a paper towel

Drizzle chicken with olive oil

In a small bowl, combine poultry seasoning, salt and pepper.  Sprinkle onto and rub into the thighs.  

Place on rack and bake 35-40 minutes or until chicken reaches 165*F.  

Broil  2-3 minutes to crisp if desired

I baked mine for 40 minutes and then broiled for 2 minutes.  they came out nice and juicy and crisp!

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Cajun Shrimp Loaded Baked Potato

 This is not my recipe nor is it my photo.  I don't like seafood but this was posted in a facebook group by another member.  I thought I would share it here for you seafood lovers!

4 large potatoes
½ lb. medium shrimp, peeled & deveined, leaving tail on (save shells for stock)
½ cup crawfish tail meat
8 oz Italian 6 cheese blend, shredded
2 tbsp. cooking oil
olive oil
Slap Ya Mama Original Blend Cajun Seasoning, to taste
Sherry Cream Sauce

2 tbsp. unsalted butter
2 large garlic cloves, minced
2 medium shallots, diced
¼ cup brandy, flambéed (ignite) is optional
2 cups sherry wine
1 cup shrimp stock
¼ cup crawfish juice, drained from crawfish packaging
1 cup heavy whipping cream
½ cup crawfish tail meat
½ cup green onions, sliced for garnish

Directions:
Preheat oven to 400 degrees F.
In a saucepan over medium-high heat, add 1 tablespoon of butter, garlic and shallots. Sautee lightly for about 2 minutes; add brandy and flambé (ignite), stirring constantly.
Add the wine, shrimp stock and crawfish juice and reduce by half.
Add heavy whipping cream and continue cooking.
When the sauce is at a smooth consistency, stir in remaining butter and mix well.
Add remaining Crawfish tail meat and cook for another 2 minutes. (The sauce should have the consistency of Alfredo Sauce.)
Hint: If sauce is too thick, thin it out with a little chicken broth. If sauce is too runny, thicken it by adding more heavy whipping cream until the desired consistency is reached.
Spoon some of the sauce over each potato then top with the cheese.
Bake the potatoes in the oven at 400 degrees for about 6 to 8 minutes or until the cheese is golden brown.
Plating:
Divide the sauce amongst 4 plates, spooning it directly onto the middle of the plate.
Add the baked potato to the center of the plate then spoon a generous amount of sauce over each potato and garnish with the green onions. 

Makes 4 Servings

SOURCE

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Turkey Turnovers - Bariatric Recipe

 

I made these the other night for dinner!  The Hubby like the filling so much he ate a bowl of just the filling!  This was a quick and easy meal.  The onion soup mix gave it a kick of flavor!  I served them with cooked cauliflower.  Since it was just the 2 of us, I cut the recipe in half.  


Turkey Turnovers  SERVINGS: 24

1 envelope dry onion soup
1 pound ground turkey (breast meat only)
1 cup shredded 2% low-fat cheese
3 tubes reduced-fat refrigerated crescent rolls (8 in each tube)

1. Preheat oven to 350 degrees
2. Mix soup with meat in skillet and brown well
3. Blend in cheese
4. Unroll dough, separate rolls, and cut each triangle in half
5. Place spoonful of meat mixture in center of each triangle
6. Fold over, seal edges, and place on cookie sheet
7. Bake for 15 minutes

Calories: 155   Fat: 7 grams   Protein: 9 grams   Carbohydrate: 13 grams   Cholesterol: 14 mg
Sodium: 472 mg   Sugar: 3 grams

Bariatric-Friendly Pizza

 

Craving pizza but want to keep it healthy?  These are super easy to make, taste great and you can make them for a meal or snack!  Make in oven or air fryer.

Pizza 

1 Tortilla
1 oz Salsa
2 oz Chopped or Diced Ham
6 Cherry Tomatoes
4 oz Low-fat Mozzarella Cheese
4 Pitted Black Olives
1 tbsp Fresh Herbs
1 tbsp Grated Parmesan Cheese
Salt and Pepper to taste

Preheat oven to 375 - Air fryer to 350

Lightly grease baking tray or air fyer basket.  Place tortill on top.
Spread salsa over tortilla.  
Top with remaining ingredients.
Bake 10 minutes in oven, 5 in air fryer.

Serving size 1 - Cal 308, Carbs 14g, Fat 19g Protein 22g, Fiber 12.6g

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