Bariatric Surgery - My Story · Beef · bread · Chicken · Uncategorized · WLS

Meat Pies & Pizza

I ended up making taco meat with onion, and getting a Rotisserie chicken for my two ingredient meat pies and pizza.  I let the taco meat cool a bit, and chopped up the chicken.  I had used a half of a purple onion in the taco meat mixture, and reserved the other half for the chicken portion.  Rolled out the chilled dough mixture with some flour on the counter.  Somewhat sectioned out the portions.  Scooped the meat in each, and folded the dough over.I added some shredded cheddar cheese to both meats, and yes, I cheated and used packaged shredded cheddar cheese.   For the remaining dough, I rolled it thin, and placed it in a baking sheet that I sprayed with baking spray.Spread the remaining taco meat on half, and the chicken on the other half.Added BBQ sauce to the chicken, and cheese to both.For the pies, I pressed the edges down, and used a fork to seal the edges.Baked them both at the same time with the pizza on the bottom rack at 350 degrees for about 30 minutes.  These were really good.  I will make the dough again, and the pizza.  Not sure about the meat pies.  I need to vary the recipe a bit, and work out the kinks on the moisture with the chicken ones.  I loved the taco meat ones.

David really enjoyed all of it, and we had plenty left over.  I will only make enough dough next time for one serving of pizza or meat pies as this was too much dough to use up in one serving.

Blessings.

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Bariatric Surgery - My Story · Beef · Korean · Uncategorized · Vegetables · WLS

Korean Beef Bulgogi

I wanted to have Korean Beef again, but knew that I need to change up the beef due to my surgery.  I needed something that would be easier on my stomach.  I found boneless Ribeye steaks, and score!img_4383For the marinade I used the following:

1/2 cup lite soy sauce
¼ cup rice wine vinegar
4 cloves garlic
2 teaspoons fresh ginger
2 tablespoons sesame oil
some sugar (not much)
red pepper flakes (again not much)

img_4396Placed the marinaded beef in a Ziploc bag and placed it in the refrigerator for 4 days (due to time management and other things going on –we didn’t cook).img_4397So, when we finally decided to cook…ha.  I sauteed the carrots, and onions until cooked.  Then seared the steak (one to two minutes per side).img_4440img_4441img_4445Topped the beef with sesame seeds, and served with the cooked onions and carrots (also sliced some green onions for extra flavor and crunch).  Served with the Kimchi Radish, and some Thai pickles.  David had his over rice.The beef was super tender (as it should be just with the cut of beef), and then marinating for 4 days – ugh.  But the flavor was amazing, if I do say so myself.  I so will be cooking this again.  I will say that I need to cook the onions on higher heat with more soy sauce? Not sure but overall super yummy, and it satisfied my cravings.

Blessings.

Bariatric Surgery - My Story · Beef · pasta · Pork · Recipes · Spinach · Uncategorized · WLS

Lasagna

David found this recipe for Instant Pot Lasagna – but we don’t have the spring form that fits into our Instant Pot.  So, I decided to modify the recipe and make lasagna anyway.

Ingredients:
Meat Mixture
  • 1/2 lb Lean Ground Beef (85% to 93% lean) You can use all ground beef
  • 1/2 lb Ground Italian Sausage (you can use all sausage)
  • 1/2 tsp Coarse Salt (1/4 tsp table salt)
  • 1/4 tsp Pepper
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Italian Seasoning
Cheese Mixture
  • 1 cup Ricotta Cheese (or Cottage Cheese)
  • 1 Egg
  • 1/2 cup Mozzarella Cheese, shredded
  • 1/2 cup Parmesan Cheese, grated
  • 2 tsp Garlic Powder
  • 1 1/2 tsp Onion Powder
  • 1 1/2 tsp Italian Seasoning
  • 1/2 tsp Oregano
  • 1/2 tsp Salt (if your pasta sauce is salty, decrease to 1/4 tsp)
  • 1/2 tsp Pepper
  • 1/4 cup Chopped Fresh Parsley
Remaining Layers
  • 1 24oz jar Pasta Sauce (about 3 cups) (marinara, or your favorite brand)
  • 1/2 cup Chopped Spinach Leaves (fresh, or frozen, thawed)
  • 5-6 No Boil Lasagna Noodles
  • 1/2 cup Mozzarella Cheese, shredded
  • 1/2 cup Parmesan Cheese, grated

Cook the meat mixture (beef, sausage, salt, pepper, onion powder, garlic powder, and Italian seasoning). Cook, stirring, until the meat is cooked. Remove meat, drain, and set aside. Mix the Cheese Mixture:  In a mixing bowl combine the ricotta, egg, mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper, and parsley. Use a fork to mix thoroughly. Set aside.I used a pasta sauce, and spread about 1/2 jar on the bottom of a 9×13 pan.  Then layered the no-bake noodles, then more sauce.  Then layer the meat mixture.Then the cheese mixture.I used fresh, baby spinach (almost the entire small package).Another sauce layer.Continue with the noodles, and repeat until meat and cheese are done. Top with remaining mozzarella and Parmesan cheese.  Spray aluminium foil with non-stick spray and cover the pan, bake for 45 minutes at 350 degrees.img_3886Uncover, and bake until cheese is golden or about 10-15 minutes.  Remove from oven, and cool for about 15 minutes before cutting.  Enjoy!img_3888David liked this, and I was not able to eat a lot of it at all.  I mainly ate the everything but the noodles.  Ugh.

Blessings.

Bariatric Surgery - My Story · Beef · Budget · Hello Fresh · Uncategorized · WLS

Hello Fresh Meatloaf Balsamico

The first meal that we prepared was the Hello Fresh Meatloaf Balsamico.  (Instructions copied from the Hello Fresh Site):Preheat and Prep

Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. In a small bowl, mix 1 TBSP vinegar (we sent more) and ketchup. Mince 1 clove garlic (use other as you like). Chop parsley. Halve and peel onion. Using the large holes of a grater, grate one onion half into a large bowl (use the other half as you like).

Shape Meatloaves

Add garlic, parsley, ¼ cup panko (we sent more), beef, and ½ tsp salt to bowl with onion. Crack in 1 egg (use the other as you like). Season with pepper, then mix with hands to combine. Shape into two 1-inch-tall loaves, then place on a lightly oiled baking sheet. Brush with ketchup mixture.

Cook Meatloaves and Sweet Potatoes

Roast meatloaves in oven until cooked through, about 25 minutes total (we’ll check on them after 10 minutes). Meanwhile, peel sweet potatoes, then cut into ½-inch cubes. Place in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until tender, about 10 minutes.

Roast Green Beans

After meatloaves have baked 10 minutes, remove baking sheet from oven. Toss green beans on same sheet with a drizzle of olive oil and a pinch of salt and pepper. (TIP: Use tongs to avoid burns.) Return to oven and roast until meatloaves are cooked through and green beans are tender and lightly crisped, about 15 minutes more.

Mash Sweet Potatoes

Drain sweet potatoes and return to pot. Mash in pot with a potato masher or fork until mostly smooth. (TIP: If potatoes have cooled, quickly reheat over medium-low heat.) Add 1 TBSP butter and honey. Continue mashing to combine and melt butter. Season generously with salt and pepper.

Finish and Serve
Once meatloaves and green beans are done, sprinkle almonds over green beans and toss to combine. Divide meatloaves between plates and serve with sweet potato mash and green beans on the side.  The photo of their meal, and David’s plate in comparison:
My plate:
We will definitely do this meatloaf again.  David really enjoyed it, as did I.  He isn’t a fan of sweet potatoes but we both enjoyed these. Overall, really easy instructions, well laid out in timing and portions sizes.  So far, this one is a winner.
Blessings.
Bariatric Surgery - My Story · Beef · Instant Pot · Uncategorized · WLS

Beef Ribs

Beef ribs in the Instant Pot are the only way to go.  (Original recipe in link)

Ingredients:

  • 2 pounds Beef short ribs
  • 1/2 teaspoons salt
  • 1/4 teaspoons pepper
  • 1 1/2  teaspoons olive oil
  • 1 1/4 diced onion
  • 1 teaspoon mince garlic cloves
  • 1/2 cups Red wine
  • 1/3 cups Ketchup
  • 1 1/2 tablespoon soy sauce
  • 1 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 3 carrots-chopped
  • 1 individual Thyme, fresh

Due to the nature of pressure cooking there is always room for inconsistency.  The times given here are base on 4 servings fresh.  If you are using more servings you may need to increase your cooking time.  Sprinkle ribs with salt and pepper and cut between bones (3 or 4 inch segments). Sear the beef on all sides in the inner pot and remove.Add onions, carrots and cook until translucent, add garlic and cook for 1 minute more.img_3518img_3520Place ribs back into pot, cover with sauce.  In a bowl, combine wine, ketchup soy sauce Worcestershire and brown sugar.  Place sprigs of thyme on top.img_3521Lock cover into place and seal steam nozzle.  Cook on high pressure for 35 minutes (I checked these at 35 minutes and decided to go another 10).  Naturally release pressure for 5 minutes then quick release.  Remove thyme.David’s plate.  The rib meat was incredibly tender, and had so much flavor.David said that it was restaurant quality.  I was super impressed that I cooked this! ha.  I will be cooking this again.

More Instant Pot recipes to come!

Blessings!

Bariatric Surgery - My Story · Beef · Recipes · Uncategorized · WLS

Zucchini Mini Meatloaf

I had planned on making lasagna with zucchini noodles, but things don’t always work out the way I plan.

Most of the zucchini went bad, but one survived.  So I decided to shred it, and make mini-meatloaves.   The zucchini add a ton of moisture, and with some other flavors, really nice mini meatloaves.One pound of ground chuck, half of onion, and one small zucchini shredded.  Added Italian seasoning, two eggs, and some panko breading.I have the Brownie pan from Pampered Chef.  I love the little square portions I am able to make with anything I cook.

These are about two ounces each piece, and works out to be about 95 calories each.My plate with the vinegar smashed potatoes (another post).  Perfect, juicy and the right portion size.

Blessings.

 

 

 

Beef · crock pot · fall · family · Recipes · Uncategorized

Crock Pot Beef Roast

Cooler weather usually means crock pot roasts and soups for us.  David would have pot roast of some sort every day if he could.

Place chopped celery (4 stalks), and then chopped onion (2) layered in the crock pot.I coated the roast (on both sides) with McCormick Season Salt, and seared in some olive oil.Place on top of the celery and onion layers.  I had added some celery seed, pepper and parsley the top of the layer before laying the beef on top.Washed and quartered potatoes, and carrots, and layered those on top of the beef.Cooked on high for 7 hours.  I did add a cup of broth, and 1/2 cup of Apple Cider Vinegar (for some brightness).

The beef was moist, tender and full of flavor.  David and Stephen enjoyed the most of it for a couple of days (thank goodness).

Blessings!