Chicken Crust Pizza

Ingredients

 

One pound ground (raw) chicken breast

½ cup grated Parmesan

1 cup freshly shredded part skim mozzarella (4 oz)

½ teaspoon garlic powder

Sea salt and freshly ground black pepper

Dried oregano

½ cup prepared pasta sauce or prepared pizza sauce

Crushed red pepper flakes

4 or 5 sliced basil leaves

Toppings - we use turkey pepperoni, mushrooms whatever you like!

 

 

Instructions

1. Preheat oven to 450°F and line a baking sheet or pizza pan with parchment paper or foil sprayed with non stick vegetable cooking spray.
2. In a medium bowl combine the ground chicken with ¼ cup parmesan, ¼ cup mozzarella, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder and ½ teaspoon oregano.
3. Mound the chicken mixture onto the parchment and pat into flat rectangle or disc. Cover with plastic wrap and evenly press or roll the chicken into a 7x10" rectangle or round. I use a rolling pin to get it very thin. Remove the plastic wrap and roast until golden, 12 to 15 minutes.
4. Smear crust with sauce, scatter with ¼ cup Parmesan, ¾ cup mozzarella, layer with toppings and season with a sprinkle of crushed red pepper flakes and ¼ teaspoon oregano.
5. Pop back into hot oven and cook until melted and bubbly 6 to 10 minutes. Remove from oven and scatter with chopped basil.

Chicken and Zucchini Cheese Bake

Ingredients

 

3 medium zucchini, quartered and sliced, 1 inch cubes

1½ pounds boneless chicken breasts, cut into 1 inch cubes

One, 28 ounce can Petite Diced Hunts Tomatoes

½ cup sliced pepperoncini peppers

¼ cup pitted kalamata black olives, halved

1 teaspoon Italian seasoning

Sea salt and freshly ground black pepper

2 cups shredded Italian cheese, mozzarella, provolone, fontina blend

 

Instructions

1. Preheat oven to 375.
2. In a large baking dish toss the chicken, zucchini, peppers, olives, Italian seasoning, salt and pepper. Add the tomatoes. Cover with foil and bake for 40 minutes. Remove foil add cheese and bake until cheese is melted, 8 to 10 minutes., 8 to 10 minutes.

Mock Cauliflower Fried Rice

1/2 head raw cauliflower grated to make 3 cups using food processor
3 diced green opinions
1 clove garlic, minced or 1/2 tsp garlic powder
1/2 teaspoon ginger
2 Tablespoons soy sauce
3 eggs beaten
Olive Oil
Cooked chicken, beef, pork, shrimp, ham, turkey - your choice

1. In a wok or large flat skillet heat enough oil to cover bottom, fry minced garlic with finely diced white part of onions about 1 minute
2. Add grated cauliflower and fry for 4-5 minutes, stirring consistently
3. Add soy sauce, ginger, diced green onion tops and cubed meat stir to mix well and brown a bit
4. Push mixture to one side of pan, add more oil if necessary and scramble eggs in empty side of pan until done but moist
5. Stir eggs into "rice" mix and remove from heat

“Mock” Garlic Mashed Potatoes

Ingredients

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Directions

1. Set a stockpot of water to boil over high heat.
2. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done.
3. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
4. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth. Garnish with chives, and serve hot with pats of butter.

Martha Stewart's Soy and Ginger Marinated Pork Chops

Ingredients:

1/4 cup plus 2 tablespoons low-sodium soy sauce        
1/4 cup vegetable oil

3 tablespoons finely grated fresh ginger

3 tablespoons light-brown sugar

1 scallion, finely chopped

Freshly ground pepper

4 bone-in pork chops (8 ounces each; 3/4 inch thick)

Garnish: 1 scallion, thinly sliced

 

Directions:

1. Whisk together soy sauce, 3 tablespoons oil, the ginger, sugar, chopped scallion, and 1/2 teaspoon pepper.                    
2. Arrange pork chops in a 9-by-13-inch nonreactive baking dish. Reserve 3 tablespoons marinade, and pour remainder over pork chops. Marinate, covered with plastic wrap, flipping chops halfway through, for 45 minutes.       
3. Heat remaining tablespoon oil in large skillet over medium-high heat. Remove pork chops from marinade, and sear for 3 1/2 to 4 minutes. Reduce heat to medium. Flip chops, and sear until just cooked through, 3 1/2 to 4 minutes more. Transfer chops to a board or platter. Let rest for 5 minutes.         
4. Add reserved 3 tablespoons marinade to skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon sauce over chops. Garnish with thinly sliced scallion.

Turkey Meatball Stroganoff

Ingredients

1 pound ground turkey
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 slice sandwich bread mashed with 2 tablespoons milk
1 egg yolk
1 tablespoon olive oil
1/2 pound sliced baby bella mushrooms
1 1/2 cup beef broth
2 teaspoons Worcestershire sauce
1 tablespoon cornstarch dissolved in 2 tablespoons water
2 tablespoons minced fresh dill
1/2 cup sour cream

Directions:

1. Blend turkey, 3 tablespoons onion, garlic, salt pepper, bread and egg yolk and form into 1 inch meatballs.
2. Brown meatballs in olive oil in a non stick skillet over medium, transfer to bowl and set aside.
3. Add remaining onion to the skillet, season with salt and pepper cooking over medium heat until onion is softened. 
4. Add mushrooms, sauté until the liquid the mushrooms gives is evaporated and dry
5. Add broth, Worcestershire sauce and bring to a boil
6. Add cornstarch mixture and blend until sauce is glossy and thickened
7. Add meatballs with any accumulated juices, reduce heat and simmer covered for 5 minutes.
8. Turn off heat, add sour crème and dill.  Salt and pepper to taste.

Cheeseburger Pie

Ingredients

 

1¼ pounds very lean ground beef or turkey

1 medium onion, diced

Salt and freshly ground black pepper

¼ cup  low or sugar free ketchup

⅓ cup original Bisquick baking mix

1 cup milk

2 eggs

4 ounces cheddar cheese

1. Preheat oven to 400 degrees. Spray 9 inch pie plate, especially around edges, with non stick cooking spray.
2. Cook the ground beef over medium high heat in a non-stick skillet for 5 to 7 minutes, stirring frequently to break up the meat into fine pieces. Add the onions and sauté an additional 2 to 3 minutes, until tender. Spoon off any fat in pan (I even use my kitchen tongs to sop up any grease with a paper towel) Stir in ketchup, season with salt and pepper and spoon into the prepared pie plate.
3. Combine Bisquick, milk, and eggs in a small bowl until blended, stir in the cheese. Pour over the meat mixture in pie plate. Bake for 25 to 30 minutes, until knife inserted in center comes out clean.
4. Cut into wedges and serve with hamburger toppings.  Pickles, Onions, mustard - whatever you like.

Crack Slaw

This is called crack slaw because it is so good people become addicted to it like it was crack.

4 servings

Ingredients:
1lb ground beef or turkey
salt and pepper
2 tablespoons toasted sesame oil
2 garlic cloves, minced
3 green onions, sliced
14 ounces coleslaw mix or shredded cabbage
2 tablespoons low sodium soy sauce
1/2 teaspoon Sriracha sauce
1 (1g) Splenda quick pack
1/2 teaspoon ginger paste or 1/2 teaspoon fresh minced or ground ginger
1 teaspoon white vinegar

Directions:

1. Brown ground beef, season to taste with salt and pepper.
2. Remove from pan and set aside.
3. Heat sesame oil; sauté garlic onions and slaw until cabbage is cooked to desired tenderness.
4. Stir in soy sauce, Sriracha sauce, Splenda, ginger and vinegar.
5. Add cooked hamburger, mix well and serve.

Corned Beef Hash a la Nik

We just love Corned Beef Hash.  The dog food looking stuff that comes from a can.  Most people find it disgusting but the hubby and I just love it.  One huge problem is it is stuffed with carbohydrates.  According to My Fitness Pal one can is 44g carbs.  A serving is 1/2 can.  Still too much.  This  Bariatric Foodie Recipe is an excellent substitute!


1 cup yellow squash, diced large (and if you like, peeled)  Or 1/2 cup yellow and 1/2 zucchini
½ an onion, finely diced
1 clove garlic, minced
4 oz. deli sliced corned beef, chopped up
Fresh ground black pepper


Get skillet hot, spray with cooking spray, lower to medium.  Add squash and onions.  Sauté  until tender and then add garlic.  Cook until squash is done and then add the sliced Bbeef.  Cook until the corned beef is crisp and the vegetables are caramelized. 


recipe by Nikki Massie
Bariatric Food Recipe

Bananas Foster French Toast

This recipe is from The Bariatric Foodie's contributor Jen.  We love it so much and have had it several times!  Our modifications are in red.


Ingredients:
2 slices P-28 high protein bread   We use Alvarado Street Bakery California Style Complete Protein Bread.   Ezekiel Bread is good too.
2 eggs (or equivalent Egg Beaters if that’s your thing)
1 tbsp Vanilla extract
1 tbsp Splenda
1 tsp Ground Cinnamon
2 tbsp milk (I use 2%, use whatever works for you)
4 or 5 slices of banana (this is less than 1/3 of a medium banana)
Butter, margarine - your favorite butter type spread
Sugar Free Pancake Syrup
Sugar Free Caramel Syrup
Cooking Spray


Directions
Beat the eggs in a small rectangular shaped bowl.   Add the milk, vanilla, Splenda, and cinnamon. Whisk together until thoroughly combined. Spray a non-stick griddle or skillet with cooking spray.


Place the bread in the egg mixture and let it soak for a bit on each side.

Put the soaked slice of bread in the hot non-stick skillet or griddle pan, let it brown thoroughly on both sides.
Once it’s brown on each side, remove it to a platter and butter it lightly.

Time to prepare the Bananas Foster topping, use the same skillet while it is hot.  It should be on your burner but do not turn the burner on  Of course if you used a griddle this may not work.

Place your banana slices, SF Pancake syrup and SF Carmel Syrup in the skillet and warm these up.  The residual heat from your cooking the toast is all you need.  Pour over the toast and enjoy!

Bariatric Foodie Original Recipe