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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Crispy Parmesan Air Fryer Cod and Yellow Squash with Pasta

Crispy Parmesan Air Fryer Cod and Yellow Squash with Pasta.  This was our dinner last night.   The pasta was good but lacked flavor.  The next time I make it, I will add seasonings to the pasta as well as the squash.

 

Crispy Parmesan Air Fryer Cod
Prep time: 10 min  Cook Time 15 min.  Servings: 4

1 lb cod filet
Salt and pepper
1/2 cup flour

2 large eggs
1/2 tsp salt
1 cup panko
1/2 cup grated cheese
2 tsp old bay seasoning
1/2 tsp garlic powder
Olive  oil spray if needed

Salt and pepper the filets.  
In one bowl, add the flour.  In second bowl, whisk together eggs and salt.  In third bowl, add the panko, cheeses, old bay seasoning and garlic powder.

Dip the cod in the flour, then eggs, then panko.
Spray the bottom of the air fryer basket with oil.  Place fish on basket.  Cook at 400 for 10 minutes, flip and cook an additional 3-5 minutes or until internal temperature reads 145 degrees.

Yellow Squash with Pasta 

1 medium zucchini
1 tbsp salt
3 tbsps olive oil
1 clove garlic, minced
1/4 tsp oregano
1/4 tsp dried parsley flakes
3/4 lb spaghetti (or other pasta)
Parmesan Cheese

Slice squash.  Salt thoroughly and place in strainer to drain.  Pat dry with paper towel.  Heat olive oil and saute zucchini and garlic: add seasonings.  Cook Pasta according to package instructions; drain and arrange on serving platter or individual plates.  Spoon zucchini mixture over pasta.  Sprinkle with parmesan cheese.  

Serves 2.  

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Basil Pesto Meatballs & Basil Pesto Meatballs and Sun-dried Tomato Spaghetti

 The following recipes are a mix of a bariatric recipe and my own.  The meatballs are the bariatric recipe.  You have got to make this!  Anyway, for the spaghetti, I used all the same ingredients as the meatballs and added marinated sun-dried tomatoes (my own touch).  I wanted to do something besides sauce and thought this would compliment the meatballs perfectly!  All of it was so full of flavor!   I think this is something the kids will love too! Also, it was quick and easy.  I had dinner ready in just over a 1/2 hour!

The recipe for the meatballs says to measure using a tablespoon and it will make 20 meatballs.  I used a cookie scoop - 2 tablespoons and was able to get 24.

Basil Pesto Meatballs

Ingredients:
1lb ground lean sirloin (90% or higher)
2 eggs
1/2 cup basil pesto sauce
1 tsp lemon juice
1 tsp sea salt

1 tsp black pepper

Directions:
Preheat oven to 400 degrees.  Line baking sheet with parchment paper. 
In large miking bowl, combine sirloin and eggs
Add in remaining ingredients and mix until well combined

Using a tablespoon, measure 20 meatballs and place on baking sheet
Bake 24 minutes
Remove from oven
Use spatula to remove excess fat and baked egg from meatballs

This recipe was perfect for 2 people.

Basil Pesto and Sun-dried Tomato Spaghetti

1/4 lb uncooked spaghetti
2 tbsp marinated sun-dried tomatoes

1 tbsp basil pesto sauce
1 tsp lemon juice
1 tsp sea salt

1 tsp black pepper

Cook Spaghetti according to package directions, drain
Chop tomatoes
Heat skillet

Add all ingredients to hot skillet and combine quickly.  Remove from heat.  Serve.

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Basil Pesto & Sun-dried Tomato Chicken Breast Over Angel Hair Spaghetti -Original Recipe by Whip It Up Recipes

For those that follow my blog, you know that I like to make up my own recipes and here is one of them.  I wanted to do something different with chicken so I scrounged through my cupboards and came up with this. 

Sorry, I did not time how long it took to make.  It was enough to feed my husband and me with some left over.

Basil Pesto & Sun-dried Tomato Chicken Breast Over Angel Hair Spaghetti 
Ingredients:

2 C cubed chicken breast
3 Tbsps olive oil
1 Tbsp minced garlic
1/2 lb angel hail spaghetti
3 Tbsps marinated sun-dried tomatoes
2 Tbsps basil pesto
Parmesan Cheese

Directions:

Cook Spaghetti according to package directions
Preheat skillet - add oil and garlic
Cut chicken breast into cubes - add to pan
Add tomatoes and pesto
Cook until chicken is done
Serve over pasta
Sprinkle Parmesan Cheese over top to taste

Quick and Easy!

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EASY SKINNY SOUTHWESTERN GOULASH

This is a Weight Watchers Recipe I got back when I used to be a member.  I know some of you are probably thinking it will be bland but it really isn't.  It is actually quite good.  For the macaroni, you can use whole wheat if you desire. I left out the cilantro because my husband doesn't like it.

EASY SKINNY SOUTHWESTERN GOULASHServes: 6

INGREDIENTS

1 cup uncooked elbow macaroni (I used whole wheat)

1 pound lean ground beef (90% lean)

1 medium onion, chopped

1 can (28 ounces) diced tomatoes, undrained

⅔ cup frozen corn (I used 1 cup)

1 can (8 ounces) tomato sauce

1 can (4 ounces) chopped green chilies

½ teaspoon ground cumin (I used 1 teaspoon)

½ teaspoon pepper

¼ teaspoon salt

¼ cup minced fresh cilantro
INSTRUCTIONS

Cook macaroni according to package directions.

While the water is boiling and pasta is cooking, prepare the ground beef and vegetables. In a large skillet set over medium heat, cook the beef and onion, stirring and breaking up the meat into small crumbles, until meat is no longer pink, about 6 minutes. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. Bring to a boil then lower the heat to a gentle simmer and continue to cook, uncovered, for 4-56minutes to allow flavors to blend.

Drain macaroni and add to the meat/vegetable mixture. Stir in the cilantro and heat through. Taste and adjust the seasonings, adding more salt, pepper, cumin, etc. to taste.

NUTRITIONAL ESTIMATES PER SERVING (1-1/3 CUPS):

224 calories, 6 g fat , 24 g carbs, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch and *6 Weight Watchers Points Plus, 5 SmartPoints

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Hungarian Cabbage Noodles

I always told my mother that I wanted her recipe box.  It was full of recipes from her, my 3 grandmothers and I believe one of my great grandmothers.  There were even some that my sisters and I brought home from school.

So, when my mother passed, my father gave me the box which I will pass on to my only biological daughter.

I don't remember if my mother ever made this dish but the recipe is in her handwriting.

I made these with Parmesan Baked Pork Chops.

This Hungarian comfort-food is a simple recipe to make, consisting of cabbage, onion, butter, egg noodles, salt, and pepper and caraway seeds.

The first step is to get your noodles cooking then you can do everything else while you wait for them.

While your noodles are cooking, you can shred your cabbage and dice your onions.  Or if you prefer, buy them already prepared.

Once that is done, you're going to melt your butter in a large skillet.

You will then saute the onion.

After which, you will add the cabbage, salt, pepper and caraway seeds.

You will let that cook until cabbage is tender. Then you will drain the noodles and add them to the skillet and mix.

Serve with your choice of meat or as a main dish.

Unfortunately, my mother did not include the prep or cooking times or serving size.  I didn't pay much attention when I was making it but from other recipes I found online,  this dish can be done in just over an hour.  I made this for my husband and me and it was more than enough.

Hungarian Cabbage Noodles

Ingredients:
8 oz egg noodles
6 tbsp butter
1 lg onion, chopped
1 head of cabbage
Salt and pepper to taste
1/4 tsp caraway seeds

Directions:
1.  Prepare noodles according to package directions
2.  Melt butter in large skillet; add onion and saute until transparent

3.  Rinse cabbage in cold water and add to onion
4.  Sprinkle in salt, pepper and caraway seeds
5.  Cover skillet and steam until cabbage in tender
6.  Drain noodles, add to cabbage, and mix together
7. Serve

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Tuna Noodle Casserole With Homemade Sauce (April's Way)

Tuna casserole is primarily made with pasta (or rice) and canned tuna, with canned peas and corn sometimes added.  You can use whatever vegetables you like.   The dish is often topped with potato chips, corn flakes, bread crumbs or canned fried onions.
Casseroles became popular in American households in the 1950s mainly because the ingredients were cheap and easy to find.  This array of pantry food items  becomes a prepared family dinner in around half an hour.  The tuna casserole's place of origin is United States
 Tuna casserole is popular to take to potlucks. In small communities, it may be taken to the home of someone who is sick or going through bereavement as a gesture of kindness.

I found this recipe online and tweaked to my liking.

Steps to Make It
1. Gather the ingredients. 
2.  Heat the oven to 350 F/180 C/Gas 4. Lightly butter a 2-quart baking dish or spray with cooking spray.
3.  Cook the noodles according to package directions.  Drain and rinse.

4.  Meanwhile, in a medium saucepan over medium heat, melt 4 tablespoons of butter.
5.  Cook the sliced mushrooms and celery until the mushrooms golden brown and the celery is tender.

6.  Stir in the flour. Cook while stirring, for 2 minutes.
7.  Gradually add the milk and continue to cook, stirring, until thickened.
8.  Stir in the mayonnaise, mixed veggies and tuna. Bring to a simmer and continue cooking, stirring, for 1 minute.

9.  Combine the sauce mixture with the noodles and mix to blend ingredients thoroughly.

10.  Turn into the prepared baking dish.

11.  In a small bowl, combine the bread crumbs with melted butter.  Sprinkle over the casserole.

                           

                        

12.  Bake for 25 minutes, or until the casserole is bubbly and topping is browned.  

**Note - I like to use Italian bread crumbs to add more         flavor to the dish.  I feel that 3/4 cup of the bread               crumbs was too much so I am going to cut it down to       1/2 cup next time.

Tuna Noodle Casserole With Homemade Sauce (April's Way)

• Total:45 mins   Prep: 10 mins  Cook: 35 mins  Yield:  6 to 8 Servings

Ingredients

• 8 ounces egg noodles
• 4 tablespoons butter
• 8 ounces sliced mushrooms (fresh or canned; drain canned mushrooms)
• 4 tablespoons flour
• 1 1/2 cups milk
• 1/2 cup mayonnaise
• 1 1/2 cups frozen mixed veggies (thawed)
• 2 cans (5 to 6 ounces each) tuna (drained and flaked)
• 2 stalks celery, chopped 
• Salt
• Topping:
• 1 1/2 cups bread crumbs **
• 2 tablespoons butter (melted)

Directions

1. Gather the ingredients. 
2.  Heat the oven to 350 F/180 C/Gas 4. Lightly butter a 2-quart baking dish or spray with cooking spray.
3.  Cook the noodles according to package directions.  Drain and rinse.

4.  Meanwhile, in a medium saucepan over medium heat, melt 4 tablespoons of butter.
5.  Cook the sliced mushrooms and celery until the mushrooms golden brown and the celery is tender.

6.  Stir in the flour. Cook while stirring, for 2 minutes.
7.  Gradually add the milk and continue to cook, stirring, until thickened.
8.  Stir in the mayonnaise, mixed veggies and tuna. Bring to a simmer and continue cooking, stirring, for 1 minute.

9.  Combine the sauce mixture with the noodles and mix to blend ingredients thoroughly.

10.  Turn into the prepared baking dish.

11.  In a small bowl, combine the bread crumbs with melted butter.  Sprinkle over the casserole.12.  Bake for 25 minutes, or until the casserole is bubbly and topping is browned. 

For the original recipe that I tweaked, click HERE 

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Taco-Stuffed Pasta Shells

This is a Pillsbury recipe.  It is a wonderful, tasty comfort food.
If you're a fan of taco-flavored things then you're going to LOVE today's delicious Taco-Stuffed Pasta Shells recipe!

This dish is full of flavor.  The cilantro gives it a touch of a citrus flavor.  

Taco-Stuffed Pasta Shells

PREP  35 MIN   TOTAL 55 MIN    SERVINGS  8Ingredients

8

oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)

1

lb lean (at least 80%) ground beef 

1

package (1 oz) Old El Paso™ original taco seasoning mix

1

can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

1

package (8 oz) shredded Mexican cheese blend (2 cups)

1

cup diced plum (Roma) tomatoes

       1/4

    cup chopped fresh cilantro

Steps

• 1

  Heat oven to 350°F. Cook and drain pasta shells as directed on box.
• 2

  Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.
• 3

  Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.

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• 4

  Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.
  
  

  

  For original recipe, click HERE

  Do these not look delicious?  Try them and leave a comment about what you thought of them! 

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