Bariatric Surgery - My Story · Carrots · Indulgence · Uncategorized · WLS

Parmesan Carrot Fries

Ingredients:
6 large carrots
1/2 cup grated Parmesan
1/4 cup Olive oil
garlic powder
salt and pepper
parsley
Cut carrots into strips.  Mix together all of the other ingredients in a bowl.  Add the mixture to the carrots.Toss gently to coat evenly.Spread evenly on a baking sheet.  Preheat the oven to 400 degrees, bake for about 15 minutes, then turn, baking for another 10-15 minutes or until crispy.My plate with the shredded BBQ Chicken.img_3578

These tasted a lot like sweet potato fries, but not as sweet.  I really liked them.  Carrots are always available, and these make a nice vegetable side alternative.

Blessings.

 

 

 

 

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Bariatric Surgery - My Story · Carrots · Chicken · Instant Pot · Uncategorized · WLS

BBQ Shredded Chicken-Instant Pot

Another Instant Pot recipe.  🙂

Ingredients:
6 chicken thighs
1/2 cup chopped onion
1/2 cup tomato sauce
5 tbsp Maggie
4 tbsp Worcestershire
Season Salt & garlic power
pepper
1/4 cup red wine vinegar
1/2 cup Angry Orchard Cider
Grated orange zest
4 shakes of Tabasco

Directions:

Mix together in a bowl, tomato sauce, Maggi, Worcestershire, brown sugar, Tabasco, garlic powder, orange zest. Stir until well blended.Pat the chicken thighs dry, then season with Season Salt, Pepper and Garlic Powder.  Sear chicken on both sides, and remove from the Instant Pot.Saute the onion, and once translucent, add the cider and vinegar.Stir, and scrap the bits from the bottom of the pot.  Add the chicken and the sauce mixture then add the parsley.Pressure cook for 15 minutes.  Manually release, and remove chicken.  Shred with two forks.Add chicken back into the pot and pressure cook for an additional 7 minutes.  Manually release pressure.  Stir well.My plate.  I liked this.  Need to get rolls for the boys, but it had great flavor, and super easy.  I would also suggest serving this on chips or nachos.

Blessings.