Weight Loss Surgery - Lap Band, Gastric Bypass and Sleeve Gastrectomy » weight loss recipe

WEIGHT LOSS SURGERY AS A TOOL

Judy C. Dohm — Sat, 01 May 2010 12:25:36 +0000

Welcome to some new to the board but nearly at goal – you have been so
successful – I think others would benefit from your advice.

We have all been given a tool by Dr. Zapata, not all will get to goal – it
is sort of like tires – mileage varies widely depending on the driver. On
occasion wls fails because of mechanics – it can happen and I think it is
important not to blame the patient but look at the total picture. The
possibilities for metabolism are infinite so we go into this literally
fighting with our bodies, our bodies love being fat, it is our genetic
heritage! However, sometimes we don’t all use our tool as wisely as we
should – our inner child (and mine is a spoiled rotten brat) win out over
sensible decisions of what to put in the mouth.

We are all in this together – people who have never had weight issues don’t
have a clue about how hard it is to diet stringently with no success – or to
lose a large amount of weight only to regain with friends. Even with the
best of tools, success can be challenging – without our tool there is almost
no hope of beating the odds.

So for today, we each have a tool – and we can work it one day at a time.
Take this moment to be thankful and make good decisions only for today
without worrying about tomorrow. This is how people succeed at weight loss
- one day at a time, being mindful of the rules and forgiving yourself if
you have a weak moment. We all have weak moments – the goal is to make
good food choices 95% of the time and forgive the other 5% because we are
human. Keep the voices in your head kind and gentle – we all respond better
to kindness than criticism and we are all our own worst enemy. Today is a
gift, use it wisely.

Pineapple Cake

Ruth Rosa Lenox — Wed, 09 Dec 2009 10:00:42 +0000

Pineapple Cake

Ingredients

2 cups unbleached all-purpose flour
1 cup granulated sugar
2 teaspoons baking soda
1/4 teaspoon salt (optional)
1 can (20 ounces) unsweetened crushed pineapple, in juice (not drained)
1/2 cup egg substitute (equal to 2 eggs)

Procedure :

Preheat oven to 350 degrees.
Combine the first four ingredients in a medium bowl.
Mix pineapple with egg substitute.
Add to dry ingredients and mix until blended.
Pour into a 9-inch by 13-inch baking pan that has been sprayed with nonstick cooking spray.
Bake for 30–35 minutes.

Makes 16 servings
Each Serving
Carb Servings: 2
Exchanges : 2 carbohydrate

Nutrient Analysis :

Calories : 121
Total fat : 0g
Saturated fat : 0g
Cholesterol : 0mg
Sodium : 172mg
Total carbohydrate : 28g
Dietary fiber : 1g
Sugars : 15g
Protein 3g

This moist cake does not use any fat. It can be served plain, or with fat-free whipped topping. Cream Cheese Topping is very good on this cake.

Sausage and Bean Soup

Judy Cohen — Thu, 26 Nov 2009 10:30:53 +0000

Sausage and Bean Soup

Here are some more recipes from Brenda of Quick and Health fame.
Keep up your weight loss but don’t forget to eat well.
This is delicious I tried it out.

Ingredients

1 package (16 ounces) low-fat turkey smoked sausage
1 medium onion chopped
4 cans (about 15 ounces each) of beans of your choice, drained and rinsed, (beans that work well are: black, kidney, pinto, garbanzo, lima)
1 can (14.5 ounces) diced tomatoes*, not drained
2 cups fat-free chicken broth*
2 cups water
1 can (4 ounces)
diced green chiles
1/2 cup salsa, thick and chunky
1 cup chopped fresh cilantro

Procedure

Cut sausage into bite-size pieces.
In a large kettle, combine all ingredients except the cilantro.
Bring to a boil.
Reduce heat to low.
Cover and simmer for 10 minutes.
Serve topped with cilantro.

Note: One serving is an excellent source of fiber. This recipe is higher in sodium and should be limited by those on a low-sodium diet.

*Sodium is figured for no added salt/reduced sodium.
** Half of the grams of fiber have been subtracted from the grams of total carbohydrate when figuring Carb Servings and Exchanges.

Makes 12 cups
(8 servings)

Each Serving: 1 1/2 cups

Carb Servings**: 2

Exchanges** :
2 starch
1 vegetable
2 lean meat

Nutrient Analysis :

Calories : 261
Total fat : 6g
Saturated fat : 2g
Cholesterol : 35mg
Sodium : 877mg
Total carbohydrate : 38g
Dietary fiber : 12g
Sugars : 8g
Protein : 19g

This meal in a bowl can be prepared in minutes. Also makes enough for leftovers.

Spanish Chicken

Ruth Rosa Lenox — Tue, 17 Nov 2009 13:27:01 +0000

Spanish Chicken

Ingredients

1 pound skinless, boneless chicken breasts
3 green onions chopped
1 cup chopped tomato
1 can (4 ounces) diced green chilies
1/4 teaspoon salt (optional)
1/8 teaspoon ground cumin
1/8 teaspoon ground black pepper

Conventional oven: Preheat oven to 350 degrees. Spray an 8” × 8” pan with nonstick cooking spray. Arrange chicken in the pan. Top with remaining ingredients. Bake uncovered for 25–35 minutes or until chicken is done.

Barbecue or broiler: Barbecue or broil chicken about 3–4 minutes on each side or until done. Mix remaining ingredients in a microwave-safe bowl. Cover, venting the lid, and cook on high in microwave until heated throughout, about 2 minutes. Pour over cooked chicken.

Microwave oven: Arrange chicken in a microwave-safe dish that has been sprayed with nonstick cooking spray. Top with remaining ingredients. Cover, venting the lid, and cook on high for 6–8 minutes, rotating 1/4 turn halfway through cooking time. Time will vary with thickness of chicken.

Makes 4 servings

Each Serving
1/4 recipe

Carb Servings: 0

Exchanges : 3 lean meat

Nutrient Analysis :

Calories : 147
Total fat : 3g
Saturated fat : 1g
Cholesterol : 69mg
Sodium : 77mg
Total carbohydrate : 4g
Dietary fiber : 1g
Sugars : 2g
Protein 26g

This colorful dish is especially good when served with the Spanish Rice and Beans.

Chicken and Mushroom Soup

Ruth Rosa Lenox — Thu, 12 Nov 2009 12:35:34 +0000

Chicken and Mushroom Soup

To me, this is the ultimate “Mommy-Loves-Me” food. Rich and creamy with the earthy, autumn taste of fresh and dried mushrooms, this is pure comfort in a bowl.

Coat the bottom of a large soup pot with cooking spray and sauté onion, garlic, and fresh mushrooms over medium heat. Cover and cook for 10 minutes, stirring occasionally.
Add tarragon, bay leaf, thyme, and wine, stirring and scraping bottom of pot to loosen brown bits.
Lower heat and add chicken, chicken broth, and dried mushrooms. Cover and simmer for 30 minutes.
Discard bay leaf and stir in sour cream.
Puree soup in batches in food processor until smooth. Add salt and pepper to taste, and top with chives.

Make 4 servings.