Category: Recipes

Bariatric Surgery - My Story · Grits · Recipes · Shrimp · Uncategorized · WLS

Lemon-Garlic Shrimp and Grits

jachancellorLeave a comment

I have been craving shrimp and grits.  David and I cleaned out the freezer and pantry over the weekend, and I found the grits I had purchased when we were in Helen, GA.

I cooked the grits per the package instructions and add 1 cup of Gruyere cheese and 1/4 cup of Parmesan.  This is a 1/4 cup serving.I followed food networks recipe for lemon-garlic shrimp. Super simple, and not with a lot of ingredients.I used ten medium shrimp, salt and pepper, teaspoon of minced garlic, and bottled lemon juice to taste.  Added the 1/2 of a scallion, chopped, after plating.It was tangy, cheesy, and had a nice bite from the garlic.  I loved it, and have had it for the next several nights.   (I made plenty of grits without the cheese so just fix a new batch of shrimp each time.)

Blessings!

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

Baked Pork Chops

jachancellorLeave a comment

A quick and easy recipe for boneless pork chops.  I used an egg bath with Maggie sauce for added flavor.  Seasoned the pork with salt and pepper, dredged in the egg mixture and then in Panko breadcrumbs that I added Italian seasoning. Placed on a foil lined baking sheet, and baked at 350 degrees for about 20 minutes as these chops were thin.  They still turned out moist.  Of course, I forgot to take pictures of the dredging process.They were good, and pretty easy to prepare and cook.  Twenty minutes bake time with maybe 10 minutes of prep time.  

Simple.  Quick.  Yummy.

Blessings.

Bariatric Surgery - My Story · casseroles · Couple Time · Recipes · Uncategorized · WLS

Chicken Enchilada Casserole

jachancellorLeave a comment

I found this recipe at Dinner at the Zoo.

We had our couples weekend, and this was our night to cook.

Ingredients

  • 8 small tortillas cut into halves, corn or flour
  • 2 cups of cooked shredded chicken breast
  • 2 cups of shredded Monterey Jack cheese
  • 1 15-ounce can of pinto beans rinsed and drained
  • 2 cups red enchilada sauce
  • cooking spray
  • optional garnishes: olives, sour cream, red onions, cilantro, green onions, avocado, tomato

Instructions

  1. Preheat the oven to 350 degrees. Coat an 8 or 9 inch square baking pan or 2 quart baking dish with cooking spray.
  2. Spread 1/4 cup of sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered.
  3. Layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup of enchilada sauce over the tortillas.
  4. Place a second layer of tortillas on top and layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup enchilada sauce over the tortillas.
  5. Repeat this process one more time for the third layer. Place the remaining tortilla halves over the top and spread the remaining enchilada sauce over the tortillas.
  6. Sprinkle the remaining 1/2 cup cheese over the top.
  7. Cover with foil that’s been sprayed with cooking spray and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
  8. Let sit for 5 minutes to firm up, then top with garnishes and serve.

 We used canned chicken, and used extra sauce, and tortillas.  It turned out super yummy.  It was better the second day.  The last picture is all I could eat.  My eyes were much bigger than my stomach.

Blessings!

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

Chicken with Olives and Lemon

jachancellor1 Comment

I love the tangy bite that Kalamata olives have with lemon.  I decided to try it with chicken thighs, garlic, onion and braise them. We love Cavendar’s Greek Seasoning.  I use it in meatloaf’s, steak, and pork.  Sliced onion, 6-7 whole garlic cloves, two lemons – sliced, and about a cup of olives.Saute the onion until translucent.  Add the thighs, garlic, and one cup of chicken broth.Simmer for about ten minutes or until blended.  Add oregano, olives, and lemons.  Cover, and roast for about 45 minutes or until the thighs are cooked through.The flavors are fresh, and light.img_2057David had his with rice (most always with rice).img_2059My plate.img_2060The meat was very moist.  I loved the flavors, and the texture from the olives.  It was a nice refreshing chicken dish.

fall · pumpkin · Recipes · Uncategorized

Time for Pumpkin

jachancellor2 Comments

Pumpkin muffins that is…

Okay – it is officially Fall.  I turned down the AC, and decided it was time to bake.  I found this recipe for pumpkin muffin tops at Liluna.com and decided to give a whirl.

We followed the instructions, or so we thought, and it was runny.  Really too wet, like we didn’t add enough flour.

Well we didn’t add enough flour (actually we were missing half of it!).

So we followed the recipe this time, (added the correct amount) and we used a brownie pan to hold everything together.

These were not bite sized but a good snack.  I really did enjoy the bite I had.  Took a bunch to work as it ended up making about 60 of them.  We sent a package to Carmen as well.

Ingredients

  • 2 cups sugar
  • 1 cup packed brown sugar
  • ¾ cup vegetable oil
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp allspice
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 1 – 15 oz can pumpkin puree
  • 2 eggs
  • 3½ cups flour
Streusel topping
  • ½ cup old-fashioned rolled oats
  • ⅓ cup all purpose flour, leveled off
  • ⅓ cup light brown sugar, packed
  • ⅓ cup pecans, finely chopped
  • 1-1/4 tsp ground cinnamon
  • ⅛ tsp salt
  • 4 TB unsalted butter, melted

Directions

  1. In a large mixing bowl. beat together sugar, brown sugar and oil, until blended.
  2. In a separate bowl, mix baking soda, baking powder, salt, allspice, cinnamon, ginger, and nutmeg. Add to sugar/oil mixture and beat until blended. Add pumpkin puree and eggs. Beat until combined and mix in flour.
  3. Drop ¼ cup of batter, 2 inches apart, on baking sheets lined with parchment paper (or into greased muffin tops pan if you have one).
  4. Sprinkle streusel over tops.
  5. Bake at 375 degrees 12-15 minutes or until done.
Streusel topping
  1. In a medium bowl, combine the oats, flour, brown sugar, pecans, cinnamon, and salt. Drizzle melted butter over the top and stir to combine. Sprinkle over batter.

Blessings!

 

Asian · Bariatric Surgery - My Story · crock pot · Recipes · Uncategorized · WLS

Monogolian Beef

jachancellorLeave a comment

We tried the Mongolian Beef from The Recipe Critic the other night.  When we went to the store, the flank steak was almost double in price what the round steak was…so we ended up getting the round steak. Other than the steak we didn’t modify the recipe.

1 1/2 pounds round steak (flank steak)
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

  1. Cut flank steak (round steak) into thin strips. In a ziplock bag add steak pieces and cornstarch. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions (forgot these).

David’s plate. It was, again, super yummy.

Blessings!

 

Asian · Bariatric Surgery - My Story · Chicken · Recipes · Uncategorized · weight loss · WLS

Honey Garlic Chicken

jachancellorLeave a comment

David found this recipe, and I am a big believer in someone other than myself can figure out what to have for dinner.  You can find the original recipe here at The Recipe Critic.  She has a lot of yummy sounding foods to try, and I think I will be trying the slow cooker Mongolian beef next.

Made the sauce…

Sautéed the chicken thighs…

Stir together and serve. My plate. Tangy, sweet, a yummy dish that we will be making again.

David’s plate…with rice.

Blessings.

 

Bariatric Surgery - My Story · casseroles · Cauliflower Rice · Chicken · Recipes · Uncategorized · WLS

Spinach Chicken Cauliflower Rice

jachancellorLeave a comment

The other night I wanted a casserole.  Something savory, comforting but without mushroom soup or rice.  We had cauliflower rice and frozen spinach…add wine and chicken – done.  Casserole.

Two bags of riced cauliflower (one was savory herb, the other was plain), 1 package of frozen spinach, defrosted, and drained.Mixed together (fluffed).Season chicken thighs with ground mustard, chives, celery seed, parsley, salt and pepper.Place chicken thighs on top of the spinach and cauliflower mixture.  Add a cup of white wine around the edge.Bake at 350 degrees until chicken is cooked through, and add crispy onions.Bake for another 5-8 minutes or until the onions are golden brown.My plate.  The flavor was nice, and comforting.  I will say it need a fat.  Next time I will add a couple of teaspoons of butter or additional olive oil.  But it satisfied my craving for comfort food.  David missed the mushroom soup…but he did enjoy it.

Blessings.

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

Parmesan Spread

jachancellorLeave a comment

David found this recipe online (where?), and we wanted to give it a try.

1/3 cup olive oil
150 grams of grated Parmesan cheese (one container)
1/4 white wine
And any other thing you may want to add…

We added black pepper and Herbs De Provence and more wine.It needed something a little extra – so we added about a tablespoon of lemon juice.

Add in ideas:  black pepper, lemon juice, chopped dried figs, chopped dates, finely chopped chives, lemon zest, red pepper flakes, dried herbs, or chopped sun dried tomatoes.

Combine the cheese, olive oil, and wine in a jar or bowl.  Stir gently until it all comes together, then press the mixture down a bit to make a flat surface.  It will keep like this, drizzled with a layer of olive oil for a few weeks refrigerated.  Bring to room temperature before serving.

To serve the cheese spread, scoop out a bit into a separate smaller bowl or plate, and stir in or sprinkle with any add-ins at this point.  Serve with crackers, toasts or crudites; spread on sandwiches, layer in tarts; spoon into soups.

We just had some on a Trixit.  Yummy.

 

Bariatric Surgery - My Story · Brussels Sprouts · Recipes · roasted · Uncategorized · WLS

Roasted Brussels Sprouts

jachancellorLeave a comment

I love these.  Roasting the Brussels Sprouts brings a nutty flavor, and gives it a different texture (not gummy but crisp) especially when you add bacon. I trimmed up the ends, and cut them in half.  Added about one tablespoon of olive oil, and salt and pepper.  Baked at 400 degrees for about 20-25 minutes.  Chopped bacon slices (about 4), and sprinkled those on the sprouts as well. Turned or tossed once to keep from over cooking on one side.I served these with the London Broil.  Roasting really adds a sweetness to the sprouts, and bacon is always a good addition to vegetables.

Blessings!