Chicken Casserole - Bariatric Friendly

 

Chicken Casserole - Bariatric Friendly

1/2 cup pasta
1 cup cubed, cooked skinless chicken breast
2 cups frozen mixed vegetables
1 (10.5 oz) 98% fat-free can cream of  chicken soup
1 cup 2% milk

1 cup low fat shredded cheddar cheese
4 oz. canned mushrooms
3/4 cup water
Pepper, garlic powder and onion powder to taste

Preheat oven to 350*
Spray a 9x13 casserole dish with cooking spray
Cook pasta as directed on package
Mix chicken, soup, 1/2 cup of cheese, milk, water, mushrooms, pasta and vegetables.  Add pepper, garlic and onion powders to taste
Pour into casserole dish, sprinkle remaining cheese on top
Bake until cheese is golden brown and bubbly, about 25-30 minutes.  

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Creamy Pork Chops and Potatoes

 Enjoy the savory flavor of creamy pork chops paired with tender potatoes, perfect for a hearty and comforting meal. This dish offers easy preparation, making it an excellent choice for weeknight dinners or special gatherings. Satisfy your cravings with this flavorful combination that's sure to please everyone at the table.

Creamy Pork Chops and Potatoes

• Prep Time: 15 minutes
• Cook Time: 2.5 hours
• Total Time: 2 hours 45 minutes
• Servings: 6-8

Ingredients

• 6-8 pork loin chops (can be boneless or bone-in)
• 6 peeled and sliced russet potatoes
• 2 cans condensed cream of mushroom soup (10 ounces each)
• 1 can evaporated milk (12 ounces)
• 3/4 cup water
• 3 tablespoons onion soup base (or 1 packet of Lipton onion soup)
• Salt and pepper to taste
• Optional: Fried onions for topping

Instructions

Peheat oven to 325°F (163°C). This ensures that your casserole cooks evenly and thoroughly.

In a large mixing bowl, combine the condensed cream of mushroom soup, evaporated milk, water, onion soup base, salt, and pepper. Whisk until the mixture is smooth and well combined. This creamy mixture will be the base of your sauce, adding rich flavor and texture to the dish.

Grease a large casserole dish to prevent sticking. Arrange the sliced potatoes in an even layer at the bottom of the dish. The potatoes will absorb the flavors of the sauce and become tender during baking.

Place the pork chops on top of the layered potatoes. Make sure the chops are evenly spaced to ensure even cooking. The pork chops will cook to perfection as they simmer in the creamy sauce.

Pour the prepared creamy mixture evenly over the potatoes and pork chops. This will create a luscious sauce that infuses the dish with flavor. If you’re using fried onions, sprinkle them on top for an extra layer of crunch and flavor.

Cover the casserole dish with aluminum foil to keep the moisture in. Bake in the preheated oven for 2 to 2.5 hours. The exact cooking time may vary depending on the thickness of your pork chops and potatoes. For the last 30 minutes, remove the foil to allow the top to brown and become slightly crispy.

Once the dish is done baking, let it cool for a few minutes before serving. This will allow the flavors to meld and make serving easier. Enjoy this hearty meal with a side of vegetables or a fresh salad

Skinny Cabbage Roll Casserole

 

This cabbage roll casserole has all the ingredients of stuffed cabbage rolls but is a lot easier to make! Layers of tender cabbage leaves and seasoned ground beef, generously covered with rich tomato sauce and baked to perfection..


Skinny Cabbage Roll Casserole
Yield:  8 servings   Prep:  20 min  Bake: 55 min

• 2 pounds ground turkey
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cans (15 ounces each) tomato sauce, divided
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium head cabbage (2 pounds), shredded
• 1 cup shredded part-skim mozzarella cheese

1. Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking beef into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.
2. Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
3. Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.

Nutrition Facts
Serving size: 1-1/3 cup
Servings: 8
Amount per serving
Calories	178
% Daily Value*
Total Fat 4.6g	6%
Saturated Fat 1.4g	7%
Cholesterol 27mg	9%
Sodium 1419mg	62%
Total Carbohydrate 26.7g	10%
Dietary Fiber 7.3g	26%
Total Sugars 5.3g
Protein 13g
Vitamin D 0mcg	0%
Calcium 240mg	18%
Iron 5mg	25%
Potassium 595mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

Cooking, Baking and Kitchen Tips Part 2

 

Sloppy Joe Casserole - Bariatric Friendly

 

Sloppy Joe Casserole - Bariatric Friendly
5 servings

1 lb ground turkey
1 small onion, diced
1 green pepper, diced    
30 oz sloppy joe sauce
16 oz rotini, cooked
2 cups low-fat cheddar cheese, divided

In large pan, combine ground turkey, onion and green pepper.  Cook until meat is no longer pink and vegetables are tender.  Drain if needed.

Add in sauce and stir until combined.  Cook until simmering.  

Add pasta, stir to coat then add 1 1/2 cups of cheese and stir until melted.  

Top with remaing cheese, cover and heat until cheese is melted.  
Garnish with parsely if desired.

Cal: 511, Carbs: 7g, Protein: 27g Fat:  33g  Fiber 1 g

Herbed Cube Steak

 Herbed Cube Steak

Ingredients:

1/4 cup onion, chopped
2 tbsps parsley
2 tbsps white vinegar
3 tsps mustard
1/4 tsp garlic powder
1/4 tsp basil, dried
1 lb cube steak

Marinade:
Mix all ingredients, minus the steak in  a bowl.  Place meat in a plastic bag and pour in marinade.  Marinate 6-8 hours or overnight.

Discard marinade.

Melt 1 tablespoon of butter in a skillet.  Place meat in skillet.  Cover and cook 5 minutes on medium heat.  Flip over, leave uncovered to reduce the butter and cook another 5 minutes.  

• For a  comforting winter dish that the whole family will enjoy, serve with mashd potatoes, rice or noodles and garlic green beans or roasted brussels sprouts.  

Easy Chicken Pot Pie

 

This chicken pot pie topped with bisquick is filled with creamy vegetables and chunks of cooked chicken for a quick and easy comfort food classic.  

Ingredients:

1 2/3 cups mixed vegetables, thawed

1 cup cooked, cut up chicken

1 (10 3/4 oz) can condensed cream of chicken soup

1 cup bisquik (or other baking mix)

1/2 cup milk

Instructions:

Pre-heat oven to 400*F.

Mix vegetables, chicken and soup in ungreased, 9 in pie plate or small baking dish.

Stir remaining ingredients in a mixing bowl with fork until blended.  Pour over mixture in baking dish.  

Bake 30 minutes or until golden brown.

Let cool for 5 minutes and serve.

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