Category: Spinach

Bariatric Surgery - My Story · cheese · Dinner · pasta · Spinach · Uncategorized · WLS

Orzo with Spinach and Parmesan

jachancellor1 Comment

I cooked Salmon en Papillote (Salmon in Parchment) for dinner with friends, and wanted a nice side dish.

I had tri-colored Orzo pasta in the pantry, so I decided to dress it up.  First, finely chop a medium shallot.Saute’ in Olive oil, salt and pepper for about two minutes.  Add the dried Orzo to the pan, and saute’ until bits are browned.  Gentle stir to coat the orzo with the oil on a medium high heat.Add in two garlic cloves grated (won’t be as bitter as chopped, and you just want to heat it through).Bring three cups of chicken stock to a boil, and add in the browned orzo. Simmer until the Orzo absorbs most of the stock.  Taste, and add salt and pepper if needed.Add in one medium bag of spinach leaves, coarsely chopped.The spinach will wilt as you stir it into the orzo.Then add cheese (I added a half of cup of fresh mozzarella, and let it melt before adding the Parmesan).  I used about two cups of Parmesan – largely grated – reserving 1/2 cup for the table.I loved it, and it was a nice accompaniment to the Salmon.My plate with the added Parmesan cheese to the Orzo, Salmon with the fried capers and homemade dill/tarter sauce, and roasted broccolini.

Blessings.

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

Lasagna

jachancellorLeave a comment

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 · 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.