Miles To Go - Weight Loss Surgery Blog - Gastric Bypass - Recipes (2024)

Recipes like this and more can be found under each food phase.

This lasagna roll-up recipe was one of the first foods I ate on phase 3 - soft diet.

Lasagna Roll-Up

• 1 lasagna noodle
• 1/4 cup light Ricotta cheese
• 1 Tablespoon Parmesan cheese
• 1 Tablespoon part-skim Mozzarella cheese
• 3 Tablespoons low fat Italian tomato sauce

Cook 1 lasagna noodle. Let the noodle sit in water and absorb as much water as possible. Then remove from water and spread with light ricotta and 1/2 the Italian tomato sauce. Sprinkle on Parmesan and Mozzarella. Roll up. Slice in half. Place half face up in a baking dish. Spread remaining sauce on top (to keep the pasta from drying out). Sprinkle with 2 teaspoons parmesan cheese. Bake in oven at 350 for 10-15 minutes. 1 roll up = 1 protein and 1 carb serving.

Posted on Friday, July 27, 2012 at 03:33PM by Julia Holloman | 2 Comments

This is a great soup for the full liquid second stage of your journey.

Jan's Save The Day Soup

1 can cream of Tomato Soup

1 can Beef Consume

1 3/4 cups water

1 teaspoon Worcestershire sauce

1 Tablespoon lemon juice

Heat and serve. Great with mashed potatoes,thinlystirred in.

Cheer up your going to make it. You’re on the right road to a brand-new healthy life!

Having a meltdown? Be sure to read the story behind my meltdown experience just after surgery.

Posted on Tuesday, January 24, 2012 at 08:51AM by Julia Holloman | Post a Comment

I love mac n cheese, but pasta isn't so bariatric friendly. My sister found this recipe that's made with cauliflower instead of pasta. She doesn't much care for cauliflower, but she says it is the best mac and cheese ever.

Ingredients:
-8 cups cauliflower florets (1 head)
-2 cloves garlic, minced (optional)
-2 Tbsp extra virgin olive oil
-1/2 tsp Kosher salt
-1/2 tsp. ground black pepper
-2 Tbsp butter
-2 Tbsp flour
-1.5 cups fat-free milk
-1/2 cup heavy cream
-1/4 tsptable salt
-1 cup grated sharp cheddar cheese (reduced fat optional)

Directions:
1. Preheat oven to 400. Toss florets in oil (and garlic if using) on a baking sheet (I prefer to mix in a sealed bag first). Sprinkle with salt and pepper. Roast until fork-tender and lightly browned, 25 minutes. Remove pan from oven and reduce to 350.

2. Melt butter in a medium skillet over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk. Simmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes. Whisk in cream and cook 5 minutes.

3. Remove pan from heat and stir in 1/4 tsp. salt, 1/4 tsp pepper and all but 2 Tbsp cheese. Stir over medium-low heat for 5 minutes.

4. Place cauliflower in an 8X8-in glass baking dish. Pour cheese sauce on top and sprinkle with 2 Tbsp. cheese. Bake until sauce is bubbly, 20 to 25 minutes.

Posted on Monday, January 23, 2012 at 04:23PM by Julia Holloman | 1 Comment

This holiday season why not stuff the pumpkin and the turkey instead of ourselves!

These stuffed pumpkins are something to warm up to. Here is the original recipe but below I'll give you suggestions for making it more bariatric friendly.

Stuffed Pumpkins

• 4ounce(s)Sweet Italian Sausage
• 1/2cup(s)Chopped Onion
• 1 (1 1/2-pound )Pumpkin, peeled, seeded, and cut into 3/4-inch pieces
• 1/2cup(s)Chopped Granny Smith Apples
• 1/4cup(s)White Wine
• 1cup(s)Israeli Couscous, cooked
• 1/4cup(s)Dried Cranberries
• 1tablespoon(s)Extra-Virgin Olive Oil
• 1teaspoon(s)Fresh Thyme
• 1teaspoon(s)Fresh Oregano, chopped
• 1/2teaspoon(s) Salt
• 1/4teaspoon(s)Fresh Ground Pepper
• 4small (1-pound)Pumpkins, hollowed out

Directions

Make the stuffing:Preheat oven to 350 degrees F. Crumble the sausagemeatand place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done -- about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften -- 5 to 7 minutes. Add the chopped apple and sausage and sauté for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper in a large bowl. Add meat mixture to the bowl and toss to combine.

Bake the pumpkins:Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately.

Bariatric suggestion:I recommend using more protein and substituting regular sausage with turkey or soy sausage. You could even spice it up by adding a little fennel, sage, or thyme!

Recipe from Country Living; to read more:Baked Stuffed Pumpkin Recipe - Stuffed Pumpkins With Meat - Country Living

Posted on Friday, October 28, 2011 at 06:01AM by Julia Holloman | Post a Comment

It is officially fall, and around here that means, “soup’s on”! One of my recent new endeavors has been trying a new food item, this month it is butternut squash. I just haven’t ever tried to cook it myself, but I love summer squash and decided to give it a whirl. So first I tried roasting it. It turned out so well, today I decided to make soup. I found this recipe from Williams Sonoma and adjusted it just a little. I also added a little of my own (leftover) butternut squash to the mix and I was thrilled with it.

I also threw in a few fingerling potatoes instead of the parsnips because I couldn’t find parsnips at the grocery. I think adding the extra squash make it a little thicker, but that was a good thing, it allowed me to enjoy it with my meal.

My daugther in law, Amanda, and I are the only ones in the family who like butternut squash, but that didn’t stop me from making a huge pot. I know it’s requires some chopping, cutting, peeling and roasting, and even a trip to William Sonoma. However, I reasoned that I would go the extra mile for dinner guest, so why wouldn’t I spend a little more time making something just for myself. So I had this little talk with myself while I was chopping and peeling and I decided I was worth the effort….and I really enjoyed the soup.

My dinner menu included baked chicken stuffed with riccota cheese and spinach, greenbeans and the butternut squash soup.

What’s holding you back from spending the extra time to make something you would enjoy, if only just for yourself? You deserve it. Here’s to taking care of ourselves…you have many more miles to go.

Butternut Squash Soup with Roasted Vegetables

1/2 lb. parsnips, peeled and cut into 1/4-inch dice
1/2 lb. turnips, peeled and cut into 1/4-inch dice
1/2 lb. carrots, peeled and cut into 1/4-inch dice
3 Tbs. olive oil
Salt and freshly ground pepper, to taste
1 yellow onion, minced
2 garlic cloves, minced
1 tsp. finely chopped fresh thyme
1 jar (2 lb) Williams Sonoma butternut squash puree*
1 2/3 cups chicken broth
1/4 cup half and half

Posted on Thursday, October 27, 2011 at 04:49PM by Julia Holloman in Holiday Helps, Thanksgiving, fall, recipe, squash | Post a Comment