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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