Wednesday, May 02, 2007

Cookin For Weight Loss Surgery Patients

get your copy here!
This is an interesting cookbook written by an actual weight loss
surgery patient that also is a chef. The recipes are easy and call
(mostly) for few ingredients.
Wings of Addiction
2 pounds chicken wings
1/2 cup butter
3/4 cup Parmesan cheese, grated (Regiano is best)
1 tablespoon dried Parsley
1 Tablespoon Garlic Parsley Salt
2 Teaspoons Paprika
1 teaspoon sea salt
1/2 teaspoon black pepper
first, preheat the oven to 350 degrees. Cut the wings up into little drumsticks. (reserve
the tips for soup) Then combine the grated Parmesan cheese and all of
the seasonings. Line a shallow baking pan with foil. Melt the butter in
a bowl or pan. Dip each "drummette"
in butter, roll in the seasoned cheese, and arrange in the foil lined
pan. Bake for 1 hour at 350 degrees. This recipe yields 8 servings (275
calories) of 3 drumsticks and only 1 gram ofcarbs.

Maple Chicken
4 chicken breast halves, boneless and skinless
3/4 cup sugar free pancake syrup
2 teaspoons mustard
1 1/4 teaspoons dried Herbs De Provence (or dried Tarragon)
cut each chicken breast in half lengthwise into six strips. Combine syrup, mustard and Tarragon
in a resealable plastic bag. Add chicken and swish around in bag.
Refrigerate 4 hours and up to overnight. When ready to serve, heat oven
to 350 degrees. Thread strips on metal or soaked bamboo skewers.
on a broiler pan and bake for 20 minutes or until cooked through. This
recipe yields 10 servings of 2 skewers (100 calories)

Cinnamon Cheese Spread
8 ounces cream cheese, softened to room temperature
1/3 cup unsalted butter, softened to room temperature
1 3/4 teaspoons Cinnamon
1/4 teaspoon Nutmeg
2 tablespoons Splenda
whip all ingredients together with an electric blender on medium speed until thoroughly mixed and smooth. Store in sealable container for up to three weeks. Use to spread on your favorite low carb crackers, low carb tortillas ,or slather on warm crepe's. This recipe yields 10 servings (135 calories) and 1 carb per serving.

Herbed Scrambled Eggs
1 tbs butter
4 eggs
1 1/2 tbs cream
1/4 tsp salt
1 pinch black pepper
1 tsp fresh tarragon, parsley or chives, thyme (or a combination)
butter in a medium nonstick skillet over medium heat. pour in the eggs.
Cook 1 minute without stirring. With a wooden spoon or heat resistant
rubber spatula, gently turn the eggs from bottom to top, scraping
around all edges. Eggs should not brown. When eggs form soft, creamy
small curds, add herbs; turn onto warm plates and serve immediately. This recipe yields 4 servings (105 calories)

6 eggs
3 tbs water
1/4 tsp salt
1/8 tsp pepper
1/4 cup almond flour
combine eggs, salt, pepper, and water in a bowl and whisk thoroughly. Add Almond flour and mix in thoroughly
until smooth. let rest in the refrigerator for 3 hours or over night so
the flour will completely absorb the liquid. Before cooking, whisk
again. In a non stick fry pan, spoon some batter in the middle and
spread out to make a thin layer so you have a crepe about 6-8 inches
across. Use a thin spatula to turn crepe when done. Lift out of pan and
place on a dish. Continue the process until all batter is cooked
servings 10 (calories 49)

It's Almost French Toast
1/2 bag unflavored Pork Rinds
2 eggs
1/3 cup heavy cream
4 packets of Splenda
3/4 tsp Cinnamon
1 tsp sugar free egg nog syrup (optional)
pork rinds up until they resemble bread crumbs. Set aside. Beat eggs
well and then mix with remaining ingredients and beat again. Add
crushed pork rinds to the egg/cream mixture and allow to sit for approx
5 minutes. Mixture will thicken to a "gloppy" phase during this time.
Meanwhile, heat skillet or griddle with batter or oil, and when hot,
fry pancake style until golden brown on both sides. Serve with your
favorite lowcarb sugar free maple syrup.
Extremely important note;
The pork rinds must be a good brand with an extremely bland taste.
Rinds that are super crunchy don't work well for this. It's also
important that they be very well crushed-just a step above dust. Also
remember to let it, really get to its "gloppy" phase and don't rush it.
servings 2 (calories 205)

Chicken Cordon Bleu Casserole
4 chicken breast halves, flattened
1/2 tsp kosher salt
1/4 tsp pepper
8 thin slices smoked ham or Prosciutto, deli slice
8 slices Gruyere cheese
8 slices Swiss cheese
2 tsp fresh thyme
1 tbs extra virgin olive oil
(optional Dick's Ultimate Cheese Sauce as topping)
oven to 350 degrees. Lay each chicken breast half between 2 pieces of
plastic wrap and flatten each piece with a flat ended mallet or meatpounder
. Try to even the thickness out to less than 1/4 inch thick. Cut each
slice of chicken into 1 inch squares. Cut the ham into 1 inch squares
also. Put a layer of the small chicken pieces in the bottom of an oiled
baking dish. Then put a layer of the ham pieces on top of them,
followed by a layer ofGruere cheese and then a layer of Swiss cheese.
Top it off with another layer of small chicken pieces. Sprinkle with
kosher salt and pepper. Bake for 30-45 minutes or until chicken is
cooked through. Serve by spooning the casserole out onto the dish.
servings 8 (calories 1012)

Dick's Ultimate Cheese Sauce
1/4 stick butter
2 cups heavy whipping cream
2 tsps Thic-n-thin NOT STARCH
pinch salt
pinch pepper
pinch garlic powder
1/2 tsp dry mustard
1 1/4 cups Gruyere cheese, shredded
3/4 cup Parmesan cheese
In a saucepan, melt the butter. Add heavy cream and stir until mixture is warm. Add ThickenThin,
salt, pepper, garlic powder, and dry mustard and stir until mixture
thickens like a sauce. Add Gruyere cheese and stir until melted. Pour
over the food you are preparing and sprinkle the top with Parmesan
cheese if desired. Servings 12 (calories 223)

Enchiladas Deluxe
1 large onion
2 cups cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 sm can Chile peppers, diced
1 24oz can Enchilada sauce
1/2 cup salsa
4 green onions, sliced white end only for garnish
1/2 cup sour cream, for garnish
8 crepes
ingredients ready for making enchiladas. Reserve 1/2 cup of shredded
cheddar cheese and 2/4 cup of shredded Mozzarella cheese for topping.
Dip first crepe in enchilada sauce, then fill with shredded cheese,
diced chilies, and diced onions. Roll up the enchilada to about 1-1 1/2
inches round. put in 8x8 baking pan with the seam edge down. Continue
until you have put 8 enchiladas in the pan. Pour some more enchilada
sauce over the top of the enchiladas and spread salsa evenly over the
top of the enchiladas . Then put the remaining cheese over the top.
Cover pan with aluminum foil. Bake for 25-30 minutes in a 350 degree
oven. When finished, remove foil and top with sour cream and garnish
with slices of green onion. servings 18 (calories 137)

Trout Wrapped in Bacon
1/4 cup Worcestershire sauce
1 tbs onion powder
1 tbs lemon juice
1/4 tsp salt
1/2 tsp garlic powder
4 trout
8 strips bacon
combine Worcestershire
sauce, onion powder, lemon juice, salt and garlic powder. Score the
skin of the trout in 2 or 3 places on each side. Brush trout inside and
out with sauce mixture. Wrap bacon around each fish. Place in a
buttered baking dish. Bake at 350 degrees for 40 minutes or until fish
flakes when tested with a fork. Baste the fish with the left over sauce
and pan juices during baking. servings 8 (calories 67)

Chicken Cacciatore
3 tbs extra virgin olive oil
1 chicken, cut into 8 pieces
1 medium onion, thinly sliced
3 large garlic cloves, chopped
2 tsps dried rosemary
1/4 tsp oregano, dried
3/4 cup dry white wine
3/4 tsp sea salt
1/2 tsp crushed red-pepper flakes, or to taste
1 1/2 cups canned plum tomatoes, drained, and coarsely chopped
a large skillet, heat oil over medium high heat. Brown chicken in two
batches, about 8 minutes per batch. Transfer to a plate and cover with
foil. Add onion, garlic, and rosemary to pan; cook 4 minutes, until
onion is softened. Add wine and bring to a boil, stirring to loosen any
browned bits. Add sea salt and red pepper flakes. Return chicken, skin
side up, and accumulated juices to skillet. Boil until almost all the
wine has evaporated, about 2 minutes. Add tomatoes. Cover, reduce heat
to low and simmer 30 minutes, until chicken is cooked through. Transfer
chicken to a serving platter. Boil sauce 2 minutes to thicken; spoon
over chicken. servings 4 (calories 939)

1 pound ground chuck
1 cup pork rinds
1 egg
1/2 cup heavy cream
2 tbs Worcestershire sauce
3/4 cup shredded cheese
1/2 tsp salt
4 strips bacon
the pork rinds up into crumbs. Put the meat in a microwave safe baking
dish. Add the pork rind crumbs, cream, egg, Worcestershire sauce, and
cheese. Add salt. Stir until all ingredients are mixed thoroughly and
shape into a loaf. Lay strips of bacon over the top of the loaf. put
into microwave and cook for 15 minutes (or until internal temperature rises to 150 degrees) servings 4 (calories 461)

Jamaican Jerked Beef Steaks
3 green onions, chopped
1 small Serrano or Jalapeno chilies, seeded and chopped
2 tsp Paprika
1 tsp salt
3/4 tsp ground ginger
1/2 tsp allspice
3/4 tsp cinnamon
1/2 tsp orgengano
2 tbs cider vinegar
1 tbs olive oil
2 1/2 pounds beef chuck, cut into 6-6 oz steaks
In a food processor,
combine green onions, chilies, spices, vinegar and oil. Process until a
paste forms, scraping down the sides as needed. Rub steaks on both
sides with mixture, refrigerate 1-4 hours. Grill or broil steaks for 5
minutes per side for medium doness. servings 6 (calories 421)

Cajun Pork Loin Roast
2 pounds boneless single loin pork roast
3 tbs paprika
1/2 tsp cayenne pepper
1 tbs garlic powder
2 tsps oregano
2 tsps thyme
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/4 tsp nutmeg
all seasonings and rub well over all surfaces of roast. Place roast in
shallow pan and roast in 350 degree oven for about an hour, or until
internal temperature reaches 155-160 degrees. Remove from oven, let
rest 10 to 15 minutes before serving. servings 8 (calories 150)

Pecan Crusted Pork Chops
6 small pork center loin chops (about 2 pounds)
2 tbs mustard
2 tbs mayonnaise
2 tbs vegetable oil
3/4 cup chopped pecans
1/2 tsp salt
4 sprigs fresh parsley, or 1 tbs dried
mustard, mayonnaise, and oil. Place remaining ingredients in blender
and mix. Set oven to broil. Spread mustard mixture over pork. Coat
evenly with pecan mixture. Place pork on broiler pan. Broil pork in
lower 1/3 of oven for 10 minutes or until brown. Turn and broil for ten
more minutes. servings 6 (calories 411)

Ultimate Low Carb Cheese Cake
16 ounces cream cheese
1 cup Ricotta cheese, part skim milk
3 tbs Splenda
2 tbs Vanilla extract
1 tsp lemon extract
1 1/2 cups whipped cream
1 cup pecans
1 tbs sugar substitute, brown
1/2 tsp cinnamon
1/2 tsp nutmeg
soften and whip cream cheese, ricotta cheese, splenda and vanilla. Whip whipping
cream and lemon extract. Mix cream cheese mixture with whipping cream
and whip together. Chop nuts to a fine texture, sprinkle brown sugarsustitue
(sugar/twin), cinnamon, nutmeg and pat it in the bottom of your 9x9
pan, then spoon cheesecake mixture into pan. refrigerate over night.
servings 16 (calories 209)

Peanut Butter Cookie
1/2 cup chunky peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
3 tsps vanilla
6 packets Splenda
3 tbs soy flour
1 tsp baking powder
1 egg
1/4 cup peanuts, dry roasted
oven to 375 degrees. Spray cookie sheet with oil substitute or use
parchment paper. Mix all ingredients except peanuts in a bowl. Blend
well. Drop cookies on a cookie sheet by tsp and flatten a little. Place peanuts in each ball. Bake 10 minutes. servings 16 (calories 131)

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