Category: Recipes

Bariatric Surgery - My Story · BBQ · pork ribs · Recipes · traditions · Uncategorized · WLS

BBQ Ribs

jachancellorLeave a comment

Every weekend in the Spring and Summer (so it seemed) my parents would grill out.  We would have steaks, chicken and pork ribs.  Mom would marinate them in the same basic recipe, and make the BBQ sauce.

Growing up, friends would benefit from this grilling as well.  It was always good, and it seemed we always had plenty to share.  I have been craving ribs for a while, and with my WLS it has been even stronger of a craving. 

Tender, moist ribs would be the key to me being able to eat, enjoy, and process the meal.  Grilling over charcoal was one key, and low and slow the other.


Marinade:
Wishbone Italian Dressing – two cups
McCormick Season Salt
Maggi Seasoning Sauce
Wine (whatever you have on hand)
Spare Ribs
BBQ Sauce of choice

Once the meat is cooked almost through, apply the BBQ sauce.  If your sauce has a lot of sugar in it, it will burn easily.  So pay attention to your ribs turning and applying more sauce after each turn.

Remove from the grill, and cover with foil to rest about ten minutes or so.  Then slice in between the bones.

These were moist, tender, and fully cooked with tons of flavor.  I got to enjoy one rib, and a nibble (extra bit of meat without the bone), and two deviled eggs.

This satisfied my cravings for ribs, and just relaxing outside.  I can also confirm that these will be enjoyed throughout this next week.

Blessings!

 

Bariatric Surgery - My Story · Fish-Seafood · Recipes · Uncategorized · WLS

Cod with Kalamata Olives

jachancellorLeave a comment

Cod is high in protein, 3 ounces is 15 grams.  So the last time we went to the store we purchased some that are individually packed and frozen.  With it being just the two of us, and I am not able to eat a lot in each meal, this is more efficient for us.  I have gotten tired of chicken lately.

For the marinade:
2 cloves garlic, minced
1 small red onion, chopped  (I had a small yellow onion)
10 pitted Kalamata Olives, chopped
2 Tablespoons dried Oregano
Juice from a lemon
2 Tablespoons Olive Oil
Salt and Pepper to taste

Pat the fish dry with paper towels.  I only took out 3 pieces of fish.  This marinade is good for up to 6 pieces of fish.

Place in a glass dish.

Cover the fish with the marinade (yes, all of it).  Cover, refrigerate, and let the fish marinade for at least 30 minutes but up to 2-3 hours.

Bake in a 350 degree preheated oven for approximately 25-30 depending on the thickness of the fish.

I made steamed broccoli and rice for David.

I just had fish.  Cod is a firm, white, flaky fish that cooked up nicely with these flavors.  It was moist, and not salty.  I had one fish, and David enjoyed the other.  Cod is full of protein, and I didn’t feel like that was all I was having.  This was a real treat that I will be making again.

Enjoy!

Bariatric Surgery - My Story · Recipes · Uncategorized · WLS

Ribeye Steak & WLS

jachancellorLeave a comment

Steak has been a food that is not common for me to eat since my weight loss surgery.  I love steaks, especially ribeye. I had purchased a grass-fed ribeye at Whole Foods, and was excited to cook it.  This is my favorite way (well, maybe tied with grilling).

Heat a tablespoon of oil in an iron skillet (this one is from my Mom, and has cooked many a dish in i t).

Bring the ribeye to room temperature, and pat dry with paper towels.

I seasoned it with McCormick Season Salt, and ground pepper on bot sides.

Place in the hot skillet.  Cook (without turning for 3-4 minutes) until it has a good sear.

For my sanity, I use a splatter cover.  

Turn, and cook another 3-4 minutes or until medium rare.  (Depending on the thickness of your steak it could take less or more time.)

Once done, you MUST rest your steak.  I place mine on a cutting board, and cover with aluminum foil to keep in the heat.

After resting for about 10 minutes, I slice against the grain.

It is extremely juicy, and cooked just the way I love it.

I didn’t eat the fat (but the fat is rendered), and made sauteed spinach as my side.  It was juicy, full of flavor, and perfect.

I only had about 3 ounces due to I really shouldn’t have red meat (harder to process with my sleeve).  So I have enough for 4 meals with this one steak.  Perfect.

Enjoy!

 

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

Spiced Chicken Souvlaki & Potato Wedges

jachancellorLeave a comment

We used to order from Blue Apron.  It is a home delivery meal kit service.  We really enjoyed it, cooking together, and trying new meals.  With my surgery, and the kids moving out, it didn’t seem monetarily feasible.

We kept the recipe cards so that we could recreate the meals we really enjoyed.  This spiced Chicken Souvlaki with Tahini-Yogurt Sauce & Roasted Potato Wedges was one of our favorites.


Ingredients:
12 Boneless, Skinless Chicken Thighs (small)
4 Pocketless Pitas
1/2 cup Greek Yogurt
3 cloves Garlic
1 Lemon
1 Pound Russet Potatoes (2 large baking potatoes)
1 Romaine Heart
1 Red Onion
1 Bunch Mint
2 Tablespoons Tahini
2 Tablespoons Za’atar

Preheat oven 475 degrees. Wash and dry the produce. Halve the potatoes lengthwise; cut each half into 3 equal-sized wedges. Pick the mint leaves off the stems, discard the stems. Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Peel and mince the garlic. Cut off and discard the root end of the lettuce; thinly slice the leaves crosswise.

Place the potatoes on a sheet pan Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the potatoes in a single layer, skin side down. Roast 28 to 30 minutes turning occasionally.

Make the tahini-yogurt sauce: In a medium bowl, combine the yogurt, tahini, half of the mint (tear just before adding), and the juice of all 4 lemon wedges; season with salt and pepper to taste.

Cook the chicken: Pat the chicken dry with paper towels; season with salt, pepper and the za’atar on both sides. In a large pan (nonstick preferred), heat olive oil on medium-high until hot. Working in batches, add the seasoned chicken. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits in the pan.

Cook the garlic and onions: Add the garlic and onion to the hot pan (add more olive oil if needed), season with salt and pepper. Cook on medium-high heat stirring frequently and scraping any of the bits from the bottom of the pan. Cook until softened and browned.

Toast the pita in the oven for about 2 to 3 minutes or until warm.

To serve: Transfer the cooked chicken to a cutting board and thinly slice. Divide the lettuce, sliced chicken, and onions and garlic between the toasted pitas. Serve with the roasted potatoes and tahini-yogurt sauce on the side. Garnish with remaining mint.

My plate (salad plate-another tool for my gastric sleeve, and no pita or potato).David received the completed dish.

Enjoy!

Bariatric Surgery - My Story · Budget · Recipes · Uncategorized

Meatball Sandwich

jachancellor2 Comments

We had leftover meatballs in marinara sauce, and I had the thought of getting some type of rolls to make sandwiches.   I can’t eat the bread, so it was for Stephen and David.  David loves the meatball sandwiches at Subway, so why not? I sliced the bread in half, heated up the meatballs, and placed them in the middle, covered it in mozzarella cheese.  Broiled them until toasted.

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They loved them.  Super easy, resourceful, and we finished the meatballs.  I just had meatballs with cheese on them without the bread.  I could only eat 3 1/2 of the meatballs, but it was yummy to have the cheese.  Felt like I was cheating.

I loved that we were frugal with this meal as well.

Blessings.

Bariatric Surgery - My Story · Meal Prep · Recipes · Spinach · Uncategorized · WLS

Sauteed Spinach

jachancellor1 Comment

I have been addicted to sauteed spinach since surgery (well, when I was able to add vegetables to my daily intake).  It is easy to make, and easy on my stomach.  Basically I cheat with the garlic and use jarred minced garlic.  I also get a large tub of baby spinach as it keeps well in the refrigerator.

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I add about a spoonful of garlic and two tablespoons of olive oil to a hot pan.

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Then add several handfuls of spinach.

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I add some salt and pepper.  Stir every couple of minutes until the spinach wilts, and the garlic turns a little brown.

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I store the sauteed spinach in the refrigerator to use whenever I eat dinner for the week.

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What is your go to vegetable?  I love that this only takes about 3 minutes total to make from start to finish.  Even if you use a fresh garlic bulb, mincing that would only take a minute or two max.

Super yummy, and simple to cook.

Blessings.

Empty Nest · Recipes · Uncategorized

Lobster Tails and Asparagus

jachancellorLeave a comment

Reminder that we are on a budget…and don’t really celebrate Valentine’s Day.  But we had gone to Whole Foods and gotten two packages of lobster tails to treat one another this past weekend.  They were on sale (which is the main reason we got them).

We also got a package of fresh asparagus.  I love roasting vegetables.  The nutty flavors come through with broccoli, carrots, and asparagus.  If they are bitter, I like to add garlic or a purple onion on the roasting pan to sweeten the vegetable.  These asparagus didn’t need anything but olive oil, salt and pepper.

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asparagus

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For the lobster tails, we split the tail with scissors.  Added a pat of butter, parsley, and season salt.  Placed on a sheet pan covered in foil and broiled for about 12 minutes.

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plated

I thought I would do something special since we are still new to this empty nest of ours.  It was very simple, our regular plates, and silverware.  Just added place mats, cloth napkins, and candles.

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simple table

It was a nice evening, without children.  We shared doing the dishes.  It was really nice.  Then I did some homework. Ugh…but we had a nice dinner in.  Simple, but so nice.  I think we should eat at the table every night.  After tonight, I think we will try to at least once a week.

How was your Valentine’s Day?

Blessings.

Bariatric Surgery - My Story · BBQ · Meal Prep · Recipes · Uncategorized

Oven BBQ Chicken Drumsticks

jachancellor1 Comment

I love cooking with my oven especially when it is cold.  

I love chicken drumsticks or chicken thighs.  Dark meat is juicy, and is easier to process in my new stomach.

I love BBQ, well, store bought sauce, but I love the marinade that I have grown up with.  My Mom and Dad used to BBQ every weekend.

Simple marinade used on everything growing up, from pork ribs to Cornish hens to chicken.  McCormick’s Season Salt; Wishbone Italian dressing; and wine.  Red meat use red wine, white meat use white or rose wine.

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So we had a family package of drumsticks defrosted.  So I marinaded them in the above for about a hour.  Then to the oven for a simple prep.  Foil lined baking sheet.  Lay the drumsticks out, and bake at 350 degrees for about 45 minutes turning over mid way through.

Then sauce with BBQ sauce.  Use your favorite sauce.

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Coat one side, bake for about 15 minutes, then turn and coat the other side.  Take the temp of the largest one to ensure proper temperature (165 degrees).  Then enjoy!

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We normally serve BBQ with rice and a vegetable.  Tonight I had a drumstick and a 1/2 of an avocado.  David had rice, and no vegetables.  But I am prepped for lunch and dinner for the week. Thank goodness.

Blessings!

Bariatric Surgery - My Story · Recipes · Uncategorized · WLS

Chickpea Rotini Pasta and WLS

jachancellorLeave a comment

It has been eight months since I had pasta.  Really longer than that due to my diet restrictions prior to surgery.  We went shopping at Sam’s Club last week, and discovered this Chickpea Rotini Pasta.  Protein for 3/4 cup serving size is 12 grams.  12 Grams!! I couldn’t eat that much.  I only added 1/2 cup to my meat sauce and Parmesan cheese.

It was so worth it.  Super yummy, had a nice bite to it. I couldn’t tell the difference from regular wheat pasta.  I will most certainly be having this again.  I love this pasta (strictly my opinion).

Enjoy!!

Bariatric Surgery - My Story · Recipes · Uncategorized · WLS

Shrimp Salad

jachancellorLeave a comment

I love most seafood. And shrimp are super easy to prepare, and cook up quickly so they make a great salad. They are also full of protein. 11 Grams for 3 ounces. I took about ten medium shrimp and sauteed them in a pat of butter and salt.  Just to add a bit of richness.Cool. Chopped them into bite size pieces.Added about a tablespoon of mayonnaise, 1/2 teaspoon of lemon juice, dried parsley and Old Bay Seasoning. 

Chill and eat. Super yummy, and refreshing.

Enjoy!!