Thoughts From Kaye:It is my pleasure to introduce Celadon aka Barbara Gibbons as our LivingAfterWLS Food Editor. This fabulous female is burning the midnight oil editing our new cookbook and contributing recipes to our online recipe collection. She is smart about recipe makeovers and a gifted foodie who arrived in the weight loss surgery community July 31, 2007. Since that day she has worked her tool magnificently! I am proud to call her a friend, a mentor and now our LAWLS Food Editor.
Today's Recipe of the Week features her culinary brilliance. You can look for more online in the Neighborhood Community Kitchen.
Welcome to LivingAfterWLS Celadon
You Have Arrived!!
In other news - We have extended the deadline for our next LivingAfterWLS Neighborhood Cookbook and are still accepting recipes to be published in the next great weight loss surgery cookbook BY PATIENTS FOR PATIENTS. Link here to get the details - We need your contribution to make this the best WLS cookbook on the world market!
LivingAfterWLS Holiday Cookbook
And if you don't have it yet, click the link at right to get the first LivingAfterWLS Cookbook "A Collection of Neighborhood Recipes" at the special Newsletter price of $16.00 (SAVE $4).
Learn More: Diet After Weight Loss Surgery
|Cottage Cheese Crab Salad
By CeladonKaye's note:
This salad is quick and delcious. There are two ingredients my husband refuses to eat: cottage cheese and sour cream. Funny thing, he ate two servings of this salad saying it was 5-Star top-notch delicious! HA!! I'll never tell.
I used plum tomatoes, the only fresh fruit I could find this time of year. The seeds and membrane were bitter so I seeded them and sprinkled a pinch of sugar on the inside of each one to bring out the natural flavor. Aside from that I made this as directed. Give it a try - you will LOVE it! Would make a great lunchbox meal and it works for Day 3 of the 5 Day Pouch Test
1/2 c. lowfat cottage cheese
1/4 c. light sour cream
8 oz. imitation crab, pulled into chunks
1 tsp. dijon mustard
1/8 tsp. black pepper
1/8 tsp. garlic powder
1/4 c. green onions, minced
1/4 c. celery, minced
tomato wedges and lettuce leavesDirections:
In a medium bowl, combine the cottage cheese, sour cream, mustard, pepper, and garlic powder. Stir in the crab, onions, and celery. To serve buffet style, line a large serving tray with lettuce leaves and surround the edge with tomato wedges. Spoon the salad in the center. This is best covered with plastic wrap and refrigerated. To serve single servings, place one lettuce leaf in the center of a dessert plate, spoon 1/6 of the salad in the center and place two tomato wedges on the side. Serves 6. Celadon's note: This is so quick and easy and a beautiful presentation. When I feel especially extravagant, I use real crab.
Note: Makes 6 servings, each serving (without the lettuce and tomato wedges) provides: 62 calories; 1g fat; 412mg sodium; 5g carbs; 7g protein.
More of Celadon's Recipes in the Neighborhood Kitchen
|Italian Cioppino by Celadon
Kaye's Note: This is a great winter night recipe. I used canned clams in place of fresh adding them in the last 10 minutes of cooking. It was not as pretty as fresh-fish Cioppino, but it was flavorful and satisfying.
1 pkg. spaghetti sauce mix
2 c. tomato puree
28 oz. canned whole tomatoes
3 med. green onions, chopped
1 med. bell pepper, diced
1 tsp. dried basil
1/2 tsp. hot sauce
2 1/2 c. dry white wine or clam juice
2 lbs. clams, scrubbed
1 1/2 lbs. large shrimp, peeled and deveined
Mix sauce mix, tomato puree and tomatoes in 3-quart saucepan, breaking up tomatoes. Stir in onions, bell pepper, basil and pepper sauce. Heat to boiling; reduce heat. Simmer uncovered 25 to 30 minutes or until bell pepper is tender. Stir in wine. Simmer 5 minutes. Discard any broken-shell or open (dead) clams. Arrange clams and prawns in large pot or kettle. Pour tomato mixture over shellfish. Cover and simmer about 30 minutes or until prawns are pink and firm. Discard any unopened clams.
Note: Makes 8 servings, each serving provides: 289 calories; 3g fat; 19g carbs; 3g fiber; 34g protein.
|Gourmet Tuna Salad
Use for Day 3 of the 5 Day Pouch Test
. You can substitute canned chicken or canned salmon for the tuna if you prefer.Ingredients:
12 oz. tuna packed in water, drained and flaked in big chunks
2 hard boiled eggs, shredded*
1 sm. carrot, grated
1/4 c. celery, finely diced
1/4 c. reduced fat mayo
1/8 tsp. salt
1/8 tsp. freshly ground pepper
2 T. fat free half and half
2 T. finely diced dill pickle
1 T. pickle juice
1/2 tsp. SplendaDirections:
Stir together all ingredients until well mixed. Chill for several hours.
*Use a cheese grater to grate the eggs. It works like a dream! The original recipe calls for 1/2 cup grated apple. If you use apple, you can omit the Splenda. I use albacore packed in water for this recipe.
Note: Makes 6 large servings, each serving provides: 111 calories; 3g fat; 362mg sodium; 3g carbs; 17g protein.
|Low-Fat Cockpot Chicken Taco Soup
Craving Mexican food? Put this soup in the cockpot in the morning and enjoy it guilt free that night!
1 1/2 c. vegetable or chicken broth
1 1/2 lbs. boneless, skinless chicken breasts
2 (16-oz.) cans pinto beans
2 (16-oz.) cans black beans
1 (11-oz.) can Mexicorn
1 (10-oz.) can Rotel tomatoes
1 (14-oz.) can Mexican style tomatoes
2 (14-oz.) can diced tomatoes
1 c. chopped celery
1 c. chopped onion
1 pkt. taco seasoning mix
Stir the envelope of taco seasoning mix with vegetable broth in a 6 quart crock-pot. Remove fat from chicken breast and add to crock-pot. Cook on low about six hours or high for three hours and shred chicken. Add all other ingredients to crock-pot. Stir to blend. Add chicken back in. Cook on high for 2 hours or low for 4 hours. Garnish with chopped green onions, fat free sour cream, or low fat cheese of your choice.
Note: This makes a huge pot of soup so you can either freeze it or cut the recipe in half to make less. Makes 20 servings, each serving provides: 386 calories; 2g fat; 341mg sodium; 64 carbs; 24g fiber; 29g protein.
Have a favorite recipe that needs a makeover? Read Celadon's smart makeover hints and enjoy your old favorites in a new way!
|You Have Arrived
|Whatever else you have on your mind,|
Wherever else you think you're going,
Stop for a moment,
Look where you are:
You Have Arrived!
|A Collection of Neighborhood Recipes
|by LivingAfterWLS Neighborhood
Editor: Kaye Bailey
This 175 page spiral bound book contains 300 recipes submitted by the members of the LivingAfterWLS online support community. These are authentic recipes weight loss surgery patients are using to support their healthy diet goals and feed their families well. Categories include: Appetizers and Beverages; Protein Breakfasts; On The Go Protein; Healthy Snacks; Condiments & Sauces; Soups & Salads; Vegetables & Side Dishes; Main Dishes; Sensible Desserts and Healthy Grains. Now in the second printing this book has made it around the world and consistently receives positive feedback from those who own it.
THE NEIGHBORHOOD COOKBOOK
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|Holiday Weight Gain?
|Health Content at LivingAfterWLS
The health content on the LivingAfterWLS Website, The 5 Day Pouch Test Website, the LivingAfterWLS Newsletters and the LivingAfterWLS Neighborhood is intended to
inform, not prescribe, and is not meant to be a substitute for the
advice and care of a qualified health-care professional.