Wednesday, September 15, 2010

Post Weight Loss Surgery Menus: A day in my pouch

I haven't wanted to venture from the house the past couple of days. My Mum took a fall and has needed some help getting around so I've been pantry diving, going through the refrigerator, freezer and pantry to make meals without going to the store. You know it's kind of fun, like that old Food Network show "Doorknock Dinners" where Gordon Elliot and a chef would show up at your door and use your pantry and fridge items to make a gourmet meal for your family. It's saving a little $$$ too, always a good thing. Here's what I came up with yesterday....

Breakfast: Mmmm Pumpkin Ricotta Pancakes. I'm on a pumpkin kick. I think I'm just ready for Fall to come. Changing leaves, crisp nights, apples, pumpkins, plus I look way cuter in sweaters ;)

Weight Loss Surgery Bariatric Diabetic Sugar Free Low Carb Protein BlogShelly's Pumpkin Ricotta Pancakes

1/2 cup Ricotta Cheese
2 Tablespoons canned Pumpkin Puree (not pie filling)
1 Egg
3 Tablespoons Multigrain Pancake Mix
1 Tablespoon SF Torani Syrup
1/4 teaspoon Pumpkin Pie Spice
2 Tablespoons Almond Meal

Whiz all ingredients in mini food processor. I use whole milk ricotta, if you use part skim, drain first. Spray pan with non-stick spray. Cook on low till golden, flip, pat flat, cook till done. Nuke Shelly's Super Special Syrup for 25 seconds so it drizzles well. Serve each pancake with a drizzle of warm syrup. Makes 4 small pancakes or 8 silver dollar size.

These can be frozen between slices of wax paper or kept in the fridge a day or 2 and reheated (nuke 25 seconds) for breakfast during the week. Surprising good cold (lazy mornings).

Shelly's Super Special Syrup

2 Tablespoons Sugar Free Maple Syrup mixed with 1 teaspoon Sugar Free Torani syrup. Any flavor Torani (or any other brand) syrup will work. I used SF Pumpkin and added a little dash of Pumpkin Pie Spice too. The variety pack would be a fun way to experiment.

Lunch: a Leftover Philly Cheesesteak Stuffed Pepper. I love leftovers. I know some post weight loss surgery people that have issues with leftovers. Trick is to keep things moist. I use a little gadget like this to reheat most everything, anything else I make sure I've made a yogurt based dipping sauce to help keep things stay heading in the right direction.

Bariatric Surgery Dinner Lunch Recipes Cooking MenusDinner: This was delicious and super simple to prepare. A great use for leftover meatballs, I used cheater frozen ones... heck you could even get some take out from an Italian restaurant. I roast veggies on the weekend after the Farmer's Market and keep them in containers in the fridge or freezer for dishes throughout the week.

Dinner Menus Bariatric Surgery RNY WLS VSG Cooking Blog EggfaceShelly's Eggplant & Meatball Casserole

2 Medium Eggplant, diced and roasted
8 Meatballs, cooked and chopped
1 cup Marinara Sauce
1 cup Ricotta Cheese
1 egg, beaten
1/2 teaspoon Oregano
1/4 teaspoon Garlic Powder
1/4 teaspoon Italian Seasoning
1/4 cup Parmesan Cheese, grated, divided use

Dice eggplant and roast. I used nuked frozen meatballs but you could use leftover homemade just chop them up after cooking them. Toss eggplant, meatballs and sauce together till well combined. Pour into a Pyrex casserole dish.

In a separate bowl mix ricotta, egg, seasonings, and 3 Tablespoons of the Parmesan together. Spread over meatball & eggplant mixture. Top with remaining Parmesan. Bake at 350 for 45 minutes.

Snacks: Oodles of Coffee, a couple of my Pumpkin Protein Mini Muffins and a Café Biscotti Protein Shake

Starbucks Healthy Muffin Recipe
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7 comments:

amanda said...

Hi Shelly, your stuffed pepper recipe looks soooo good. I'm 10 weeks out, and can't eat most veggies yet. I tried roasting bell peppers, squash, onions and mushrooms. I was in heaven while I was eating it, but thought I was dying when I woke up in the middle of the night with the worst pain since the surgery. How long was it before you could eat peppers, onions, broccoli, etc?

-Amanda-

Michelle "Shelly" said...

Hey Amanda, My first veggies were zucchini and steamed carrots (first month)

Onions were 8 weeks on. Cooked well, not raw.

Peppers were about 8 weeks on too but I removed the skins... just held them over the gas stove flame or BBQ, blister the skin, then put them in a Ziploc baggie... they will sweat and you can rub the skins off easily.

Broccoli will still lay heavy if I don't chew chew chew (cut small too) and cooked is always better than raw.

Early on you can get the flavors of roasted veggies in by roasting them then whizzing that into a pesto sort of mixture... use it in omelets, spread on cold cuts, in soups, etc. or make dips like this: http://theworldaccordingtoeggface.blogspot.com/2010/08/day-in-my-pouch_26.html

Sandy said...

Hi Shelly! Just wanted to say how sorry I am to hear about your mom's fall. I hope she is up and feeling better soon.
-Sandy

Katie from UNBREADED said...

How funny! I had a green pepper in my refrigerator that I felt was getting too old, so tonight I just cut it in half and filled it with cheese, oregano, no-sugar pasta sauce, and leftover sausage. Yours looks way more "gourmet", of course, and I'll definitely be trying it.

Erin said...

Shelly-- you need a "quick link" for your pancakes, peppers and muffins! Love love love everything you do!

Chelsea's Mom said...

I finally found some pumpkin! Went to a little specialty food/produce store nearby and found a whole bunch of cans! I felt like I'd found an illegal stash! I only bought 2 cans, but may go back for more. I'm scared to run out!! :o) Gonna make those muffins soon!!

Julie said...

I made the pancakes this weekend subbing cottage cheese for the ricotta (does horrible things to my hubbys tummy!) and they tasted just like my French Toast! I will be making these again :) Thank you for the wonderful recipes!