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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Oven-Fried Veggies

This is a recipe from 

Better Homes and Gardens New Cook Book, 17th Edition.  It calls for fresh vegetables but I since I made it during the 2020 Coronavirus Pandemic and already had a bag of frozen veggies in the freezer, that is what I used.

If you are using fresh veggies, be sure to cut them into uniform pieces so they bake at the same rate.  You may have to halve or quarter large mushrooms.

We chose to just use ranch dressing as a dipping sauce.  The veggies were very flavorful without the ranch but the ranch gave them a nice kick! The next time, I am going to make the Curried Aioli to go with it.

Oven-Fried Veggies

Ingredients
1 cup panko bread crumbs

½ cup grated Parmesan cheese

1 teaspoon dried oregano, basil, or thyme, crushed

½ teaspoon garlic powder

½ teaspoon ground black pepper

1 egg, lightly beaten

1 tablespoon milk

4 cups cauliflower florets, broccoli florets, whole fresh button mushrooms, and/or baby

carrots, halved lengthwise

¼ cup butter, melted

1 recipe Easy Aïoli or bottled ranch salad dressing (optional)

Directions

Instructions Checklist

• Step 1
  Preheat oven to 400°F. Line a 15x10x1-inch baking pan with parchment paper; set aside. In a plastic bag combine panko, cheese, oregano, garlic powder, and pepper. In a small bowl combine egg and milk.

Instructions Checklist

• Step 2
  Add 1 cup of the vegetables to egg mixture; toss to coat. Using a slotted spoon, transfer vegetables to panko mixture in bag; shake to coat. Place vegetables in the prepared baking pan. Repeat with the remaining vegetables. Drizzle with melted butter.

Instructions ChecklisInstructions Checklist

Instructions Checklist

• Step 3
  Bake for 20 to 25 minutes or until vegetables are tender and coating is golden, stirring twice.
  If desired, serve vegetables with Easy Aïoli (recipe below) or ranch dressing)
  Nutrition Facts (Oven-Fried Veggies)
  Per Serving:169 calories; 11 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g
  monounsaturated fat; 62 mg cholesterol; 222 mg sodium. 245 mg potassium;
  12 g carbohydrates; 2 g fiber; 3 g sugar; 7 g protein; 0 g trans fatty acid; 0 RE vitamin a;
  3693 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin;
  1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12;
  111 mg calcium; 1 mg iron;
  
  Easy Aïoli
  
  Ingredients
  ⅓ cup mayonnaise
  3 cloves garlic, minced
  1 teaspoon water
  ½ teaspoon lemon juice
  ⅛ teaspoon kosher salt
  ¼ cup olive oil
  
  DirectionsIn a medium bowl combine the mayonnaise and garlic. Whisk in the water, lemon juice,
  and salt until the mixture is smooth. Slowly whisk in the olive oil until combined and
  smooth. Cover and chill for at least 1 hour before serving. Serve with vegetables, shellfish,
  or beef.
  

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Pasta Primavera

Did you know:  The word “primavera” means springtime in Italian?  Although considered a Spring/Summer dish,  Pasta Primavera is  a veggie packed pasta dish that's perfect year round! 

The husband nor I had ever had Pasta Primavera before.  I made this for dinner last night.  We both loved it and will be making it often!  This side dish is full of crunchy veggies and tender pasta.  We paired it with Slow Cooker Stew Beef In Mushroom Gravy.  Click here for recipe.

  

This Pasta Primavera recipe is from  Food Network.

Ingredients

3 carrots, peeled and cut into thin strips

2 medium zucchini or 1 large zucchini, cut into thin strips

2 yellow squash, cut into thin strips

1 onion, thinly sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 tablespoon dried Italian herbs or herbes de Provence

1 pound farfalle (bowtie pasta)

15 cherry tomatoes, halved

1/2 cup grated Parmesan


Directions

1. Preheat the oven to 450 degrees F.
2. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
4. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
   
   I did not have bow tie pasta so I used small shells instead.