Bariatric Surgery - My Story · Uncategorized · Vegetables · WLS

Avocado Fries

I have seen posts about these around for a while…so I found several recipes and decided to combine a couple of them.  I used one avocado – and peeled and sliced.

Combine:
1/2 cup ground flax seeds
1/2 Panko bread crumbs
1 tablespoon garlic powder
1 tablespoon paprika
1/2 teaspoon ground mustard
1/8 teaspoon ground turmeric

Whip together an egg, and some water (not much) to create an egg wash.  Dip the avocado slices in the wash to coat, then in the Panko mixture. Press down slightly.Place on a baking sheet – spray first – and bake for 20-25 minutes at 350 degrees or until crispy.I must confess, I didn’t like these at first.  Maybe because I wasn’t sure what to expect.  But after a bit, I really did enjoy them.  I will make them again, and adjust the amount of ground flax seed, and longer baking time as I like things crunchier.

Blessings.

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Bariatric Surgery - My Story · Broccoli · Cauliflower Rice · Pork · Pork Stir-Fry · rice · Uncategorized · WLS

Pork Stir Fry

Again, another stir fry, but this time with a Pork Loin that was a buy one -get one (bogo) love those sales!  Thinly sliced, and removed the majority of the fat from the loin. 

Marinated the pork in a soy sauce, minced garlic, minced ginger, small amount of sugar (maybe a tablespoon), and Sesame oil for about 3 hours.

I steamed riced cauliflower, and fresh broccoli in a separate pan.Sautéed bamboo shoots, then added the veges.

Added the meat, and cooked through with the veges. Added the cooked eggs and served.

This is a go to recipe for week night meals for David and I especially with the cauliflower rice. Very healthy and super easy and yummy.

Blessings!

Bariatric Surgery - My Story · Bible · Bible verse · Courage · encourage · goal · Goals · Quotes · Random Thoughts · Sunday · thoughts · Uncategorized

Sunday Thought

oprah life quote

Ask and it will be given to you; seek and you will find; knock and the door will be opened to you.” – Matthew 7:7

Blessings!

Couple Time · Date Night · family · Random Stuff · Uncategorized

Date Night

Friday night date night….love spending time with this guy.Crazy wind (surfers were loving the waves) and hair, but I love our beach.He hates the beach, and I love it. We compromise by going to dinner at the beach and not touching the sand! Ha!  (We took this picture on the Boardwalk–not on the sand.)

Blessings.

Bariatric Surgery - My Story · Chicken · cruise · Health · Home Chef · onions · Uncategorized · WLS

French Onion Chicken

One of the things that David ordered every night on the cruise was French Onion soup.  So I thought I would try to find recipes with the same type flavors to cook for him once we got home.  I found this recipe at Home Chef and decided to give it a try.  We didn’t make the salad, but I copied the recipe completely from their site for your information.  Our pictures are at the bottom.

Ingredients: (for 2)

  • 2 fl. oz. Sherry Wine
  • ¼ fl. oz. Sherry Vinegar
  • 1 Yellow Onion
  • 3 Thyme Sprigs
  • 4 oz. Grape Tomatoes
  • 12 oz. Boneless Skinless Chicken Breasts
  •  1 cup Panko Breadcrumbs
  •  1½ oz. Swiss Cheese Slices
  • 4 oz. Baby Arugula
  • Nutrition (per serving)  (note this is for the complete meal)

  • Calories

    594

  • Carbohydrates

    27g

  • Fat

    32g

  • Protein

    43g

  • Sodium

    1393mg

Recipe Steps:

You Will Need: Olive Oil  Salt Pepper

  • Preheat oven to 450 degrees.  Both sherry wine and sherry vinegar are used in this meal. Make sure to use the correct one: Sherry wine helps caramelize onions, and sherry vinegar is added to vinaigrette.

    Peel and halve onion. Slice onion into thin strips. Stem thyme. Halve tomatoes. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and onion to hot pan and spread into a thin layer. Reduce heat to medium and cook undisturbed, 3-4 minutes. Season with a pinch of salt and pepper. Stir often until onions are a deep golden brown, 5 minutes. Add thyme and sherry wine (not vinegar). Cook until wine is evaporated, 2-3 minutes. Transfer onion to a plate and set aside. Wipe pan clean and reserve. While onion caramelizes, make vinaigrette.

    Mix panko and ½ tsp. salt on a plate. Add a chicken breast to panko and coat completely, pressing firmly to adhere. Shake gently to remove excess breading. Repeat with second chicken breast. Place a medium oven-safe non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and chicken breasts to hot pan. Sear on one side, 2-3 minutes.

    Flip chicken, and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 9-11 minutes per side. Carefully, divide onions between chicken breasts and cover each with cheese. Return to oven and roast until cheese melts, 2-3 minutes. Remove from oven and rest 5 minutes.

    Combine sherry vinegar and 1 Tbsp. olive oil in a mixing bowl. Season to taste with salt and pepper. Add arugula and tomatoes to mixing bowl with vinaigrette and toss to coat completely. Plate dish as pictured on front of card. Bon appétit!

Ours:

Chicken breasts (they were huge, so we cut them up, patted dry, coated in panko) seared in some oil.Caramelized the onion (only used one large yellow onion – will use more next time).Followed the instructions for the chicken, the covered the chicken with the onion, the the cheese.Baked until the cheese was melted, and gooey.This was really good.  The flavor was spot on, although we both think it needs more salt and pepper —we both loved it.

Blessings!