Recipes for Life After Weight Loss Surgery

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Pork tenderloin medallions with Spanish smoked paprika
1 lb pork tenderloin roast
1 tbs olive oil
2 tbs Worcestershire sauce
1 tsp Spanish smoked paprika
1/8 tsp ground white pepper
2 tsps light butter
Trim off any excess fat from the pork tenderloin and cut it into 1 inch medallions. In a medium mixing bowl, combine the oil, Worcestershire sauce, paprika, and white pepper. Place the pork in the bowl with the marinade and turn it a few times to coat the medallions evenly. In a nonstick skillet, heat the butter over medium-high heat. Lay the pork medallions in the pan and cook 4 to 6 minutes, until browned on the first side. Turn and cook an additional 4 to 6 minutes, until the second side is browned. Remove the medallions from the pan and let rest for 5 minutes before serving.

Slow cooked Bone in white Chicken Chili
1 lb skinless chicken thighs
1 lb dry great northern white beans, rinsed
6 cups low-fat, low sodium chicken broth
2 tbs low sodium tomato paste
1 medium green bell pepper, cored and diced
1 large yellow onion, diced ( about 1 1/2 cups)
3-6 cloves garlic, chopped
1 jalapeno pepper, seeded and minced(optional)
1 tbs dried oregano
3 tbs ground cumin
2 tbs chili powder
2 tsp paprika
1/2 tsp cayenne pepper (optional)
fresh cilantro sprigs
nonfat sour cream
rinse the chicken and pat them dry with paper towels. Place the beans in the slow cooker, along with broth and tomatoe paste. Stir to dissolve the tomato paste and add the chicken, bell pepper, onion, garlic, jalapeno pepper, oregano, cumin, paprika, chili powder, and cayenne pepper (if using). Cook on high for 10 hours. Serve in warm bowls and top each with a sprig of cilantro and a tsp of sour cream.

Easy oven baked fried chicken
1/2 cup instant oats
1 tsp garlic powder
1 tsp onion powder
1 tsp ground celery seed
1 tsp paprika
1 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
1 tbs finely chopped fresh parsley
1 1/2 tbs Dijon Mustard
1/2 tsp lemon juice
4 ( 4 ounce) boneless, skinless chicken breast halves
Preheat the oven to 375 degrees. Coat a baking sheet with cooking spray. In a shallow dish, combine the oats, garlic powder, onion powder, celery seed, paprika, basil, salt, pepper, and parsley and stir to mix. In a small bowl, combine the mustard and lemon juice. With a pastry brush, coat the chicken with the mustard mixture on both sides. Gently press the chicken into the oat mixture to coat both sides. Place the coated chicken on the prepared baking sheet and bake for 20 minutes, until the chicken is golden brown.

Lemon Barbecue Meatloaf
2 lbs 95 percent lean ground beef
2 cups diced yellow onion
2 tbs fresh lemon juice 7 tbs low carb barbecue sauce, divided
2 tbs low sodium tomato paste
2 tbs chopped fresh parsley
1/4 cup finely chopped green or red bell pepper
1 large egg
1/4 cup bread crums
6 1/8 inch thick lemon slices preheat the oven to 375 degrees. Spray a 8 1/2 x 13 1/2 inch baking dish with cooking spray. In a large mixing bowl, place the beef, onion, lemon juice, 4 tbs of barbecue sauce, tomato paste, parsley, pepper, egg, and bread crumbs. Mix well until well incorporated. Form the mixture into a loaf and pat it down to condense the consistency. The loaf should touch the shor edges (or the width) of the pan, but leave a few inches of room on both sides of the length. Bake uncovered for 30 minutes. Remove the loaf from the oven and coat the top with the additional 3 tbs of barbecue sauce. Place the lemon slices on top of the loaf and return it to the oven. Continue baking for an additional 20 minutes.

Slow cooked sausage and Lentil stew
1 1/2 cups lentils, soaked in water for 30 minutes
1/2 cup chopped celery
2 cups chopped fresh spinach, washed and drained
3 cloves garlic chopped
1 cup chopped yellow onion
4 cups water
2 tbs low-sodium tomato paste
1/2 tsp cayenne pepper (optional)
1 bay leaf juice of 1/2 lemon ( about 2 tbs)
1/2 pound light, low sodium pre- cooked smoked turkey sausage or kielbasa, cut into 1/4 inch thick pieces, skin removed for better digestion
In a 3 quart slow cooker, place all ingredients and cook on the high setting for 5 hours or on the low setting for 7 hours. Remove the bay leaf before serving.