Bariatric Surgery - My Story · BBQ · Chicken · Dinner · pasta · Rotisserie Chicken · Summer · Uncategorized

Chicken and Orzo Pasta Salad

I found inspiration from The Kitchen (once again), but this time from Katie Lee.  She made a Greek Chicken and Orzo Pasta Salad.

I had made the Rotisserie Chicken Broccoli Rice Casserole, and had about two cups of chicken left over.  I always save the skin when I break down a rotisserie chicken.  I think that it keeps the chicken moist.

This looks like a lot of ingredients, and to be honest, it is.  Below are the ingredients I used.  I would definitely recommend assembling all of the ingredients before you do anything!!

1 lb boxed Orzo, cooked for al dente, and tossed with olive oil.
2 cups of cooked chicken, chopped (I had leftover Rotisserie chicken)
1 cup of halved cherry tomatoes
2 cloves of garlic, minced (will divide)
2 cups of lemon juice
1 English Cucumber, diced
1/4 cup flat leaf parsley
1 1/2 cups crumbled feta cheese
1 cup Panko bread crumbs
2 teaspoons butter
Red Wine Vinegar
Olive oil
Kosher Salt
Ground Pepper
Dried oregano
garlic powder
Greek seasoning

Cook the pasta to the box directions, drain, and add some olive oil and cool.img_3894For the chicken, the original recipe called for marinating and cooking the chicken tenders.  I cheated, and used Rotisserie chicken.  I added 1/2 cup of lemon juice, garlic powder and Cavender’s Greek Seasoning.  I heated it up in the microwave for a couple of minutes just to warm it (and for the seasonings to mingle).For the dressing, 1/2 cup of olive oil, 1/4 cup red wine vinegar, 1 teaspoon salt, 1/2 teaspoon oregano, 1/2 teaspoon black pepper, 1 clove garlic (minced), and juice of 1/2 lemon.  Whisk together to blend.Melt the butter, and add two tablespoons of olive oil.  Saute the garlic, and once bubbly add the Panko bread crumbs.I took it off the heat, and it still got a bit darker than I wanted.  Tasted great…but looked over done.Mix together the orzo, dressing, cucumbers, tomatoes, chicken and feta cheese.  Taste, please add salt and pepper at this stage as the pasta will absorb the dressing quickly (the feta cheese can be salty so I will sometimes over salt my dish).  Then add the bread crumbs, and stir.  You can serve this warm, room temperature or cold.  I prefer it warmed a bit.David’s plate.My bowl…and yes, it is a pig face bowl.  This was so good, and I have plenty for lunches and a couple of dinners next week.

Fresh, filling, and tasty.  I really like the ease of this with the Rotisserie chicken especially since it has so many ingredients.  This would be perfect to take on a picnic or going to a cookout as you could leave the chicken out of the dish, and it would still be a great dish.

Enjoy!

Bariatric Surgery - My Story · desserts · Fruit · Summer · Uncategorized · WLS

No-Bake Triple Berry Cheesecake Bars

I watch The Kitchen every Saturday, and most of the time, I end up making something from the show.  It isn’t always the same, as I modify most of the recipes, but this time it was really close.

No-Bake Strawberry Cheesecake Bars was the original recipe.  You can access it by clicking on the recipe.

Cookie crust:

2 cups shortbread crumbs (I used a box of Girl Scout Cookies – shortbread)

2 tablespoons sugar

1 stick unsalted butter, melted

Cheesecake Filling:

Two 8-ounce packages cream cheese, at room temperature

1 1/4 cups of Triple Berry Frozen fruit

3/4 to 1 cup sugar (this depends on your preference of sweetness and the sweetness of your berries)

1 teaspoon pure vanilla extract

2 teaspoons lemon zest

1 cup Cool Whip

I did have some fresh berries as well, and added them to the bowl with the sugar and lemon zest.  I let them set (at room temperature for about thirty minutes).Crush the cookies, and added the sugar and melted butter and mix together until incorporated.Press cookie mixture into a 9×9 casserole dish lined with parchment paper.  Note:  line the pan on all sides so that it won’t stick when frozen.Place the cream cheese into a blender add the berries, vanilla, and pulse until creamy.  Pour the berry mixture into a bowl, and add the Cool Whip (or whipped topping) by folding in.Pour the berry mixture on top of the cookie crust, and smooth.Place pan in the freezer until set (about 3-4 hours).Remove from pan (again, should have lined the entire pan, but it wasn’t too stuck).Use a warm knife to cut into squares (David did this for me as it was difficult to cut through).The pieces were large, so we ended up cutting them into more of bite size pieces.img_3479These can be stored in the freezer for up to a month (Ziplock container).  And for me, two pieces are the perfect size.

These really are simple, and no heating up the oven! Score!

Blessings.

 

Bariatric Surgery - My Story · desserts · Fruit · Summer · Uncategorized · WLS

Blueberry Cobbler

I had several cups of blueberries, and needed to do something with them.  I loved making the Galette’s but wanted to try something different.  I had the Louisiana Fruit Cobbler mix, and blueberries…so I followed the directions for the cobbler.  You can use any fruit, fresh, canned or frozen with their mix. I had fresh, and followed their recommended instructions.For the fruit, 2 cups of blueberries, 1/4 cup of sugar, 1 lemon juice and zest, 1 fresh pear – peeled and chopped.  Let sit for about a hour to let the juices merry.Pour over the batter, bake according to the instructions.  David loved this…super moist, and it was even better served warm with vanilla ice cream!I have to agree.  I don’t like heating up the house in the summer, but for this cobbler, it is a must!  Super yummy.  Definitely tastes like summer.  Note:  not weight loss surgery friendly…but three bites and I was done.Blessings.

grill · Pork · Sauce · Summer · Uncategorized

Pork with Plum Sauce

If you have been following this blog for any length of time – you know that David loves pork.  I search the internet, and my cookbooks trying to find new and exciting dishes to try…but in the end I come back to the tried and true recipes.  Sometimes the boring ones as well…

I had seen someone use plum jelly to use as a marinade or sauce (it might have been on Food Network somewhere), so I thought I would blend something up.

I used the approximate amounts of the following:

  • 1 Cup Lite Soy Sauce
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Maggie
  • 1/4 cup of minced Ginger
  • 1/4 cup of Dijon Mustard
  • 1/2 cup of Plum jelly
  • Salt and Pepper to taste

Mix well or until the jelly is dissolved.  Place pork chops (or any other meat) in the marinade for at least one hour before grilling.I grilled each side for about 5-6 minutes or until done.  Let it rest on a plate, covered with aluminum foil for about 5-8 minutes.I placed the remaining marinade in a sauce pan, and brought it to a boil.  Reduced it to a simmer, and reduced the amount by half.  When it was reduced, I added about 3 tablespoons of butter.  Whisk until blended.I served the bone in pork chop with sauteed mushrooms and roasted asparagus.  I tried to make hollandaise sauce for the asparagus, but that did NOT work out (that is another post).  But at least the plum sauce turned out. I was super happy with the texture and the flavor.  Not sweet, had a nice tang or bite to it.  It was good.  David really loved it.I will be making the sauce again…and pork.  Lord help me…this boy and his pork.

Blessings.

Bariatric Surgery - My Story · cheese · dips · Summer · Uncategorized · WLS

Million Dollar Dip

This dip has been making it around social media lately so I thought I would try it.  I found the original recipe at Home Made Hooplah and made some minor changes.

  • 1 1/2 cup mayonnaise. (I only used 1 cup)
  • 1 cup shredded cheddar cheese
  •  4 green onions chopped small 
  •  1/2 cup pre-cooked bacon bits (real bacon – chopped)
  •  1/2 cup slivered almonds
  •  tortilla chips for dipping (I had Ritz Crackers)

Measure, chopped, and place in a bowl.  Thoroughly blend or mix together.  Serve.  Yes, it is that simple!

I splurged and had three crackers with the dip.  Carmen and David enjoyed it, and I will be making it again.

Super simple, creamy, crunchy and yummy.

Blessings.

Bariatric Surgery - My Story · desserts · Summer · Sweet · Uncategorized · WLS

Blueberry Galette

Okay —it’s summer time.  I was craving something sweet and not complicated.  I had seen recipes for Galettes or rustic pies before and I thought – simply enough, right?  I had defrosted, frozen pie dough, and unrolled it on a parchment lined baking pan (I added some sprinkled sugar under the pie dough).  Preheated the oven to 425 degrees.  Mix together two cups of frozen blueberries, two tablespoons corn starch, two tablespoons lemon juice, and half cup of sugar.  You will want to drain off the mixture as when it cooks – it will bleed…and you will want to cry.Spoon filling into the middle of the pie crust.Fold, and pinch edges around the the filling.Whisk together an egg, and a tablespoon of water to make an egg wash. Brush it over the folded part of the pie crust.  Sprinkle granulated sugar over it as well.  Add dabs of cold unsalted butter to the filling top – see below.Bake for approximately 30 minutes, then add slivered almonds (if desired) and bake for another 5-10 minutes or until brown.I could have cried…I was able to transfer it to a platter —I felt very accomplished—since you couldn’t actually see my mistake.As you can clearly see from the pictures, mine did leak.  I did NOT drain off the liquid like I should have.  I didn’t think I needed to.  Well, clearly I did!  I added some additional sugar to the top before serving, and served it with whipped cream.

Everyone enjoyed the flavors, and it was yummy!  The crust was a bit soggy…but was soaked with the blueberry juice – so what was not to enjoy?  Right?

Blessings.