Bariatric Surgery - My Story · Beef · Dinner · Lunch Prep · Meal Prep · Shrimp · Uncategorized · Vegetables · WLS · zucchinni

Meal Prepping

Since I made sauce for the zucchini lasagna, and I had some extra (score), I decided to go ahead and make some meals for either dinner or lunches for the week.

David is part of a local community theater group, and will be in rehearsals all week. So I will be on my own for dinner.

I had a sweet potato, sliced, chopped.  Add a bit of olive oil, salt and pepper.  Bake at 350 degrees until soft and tender.I also had spiralized some zucchini – made some noodles.Three bowls with some zucchini, sweet potatoes, and…Added the meat sauce, and then parmesan cheese of course! Four meals…well, one is zucchini noodles with some olive oil, salt and pepper – with shrimp that I had sauteed as I had ran out of meat sauce.This week was so much better for meal planning and prepping.  I felt so much better about dinners, and lunches and my overall health.

How was your week?  Did you plan/meal prep?

Blessings.

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Bariatric Surgery - My Story · Beef · cheese · Italian · Uncategorized · Vegetables · WLS

Zucchini Lasagna

I have been craving Lasagna for a while, as since flour pasta is not something I should be eating, I tried it with zucchini (again).  I used my madoline, and sliced it thin.  Laid them out on a paper towel, sprinkled with salt (to draw out the moisture).  Let them sit for a little bit…you will see the moisture draw out.For the sauce: pound of ground beef, 3 cloves of garlic, and a medium onion.  Sauteed until cooked through.  Seasoning:  cinnamon (yes, just a bit), Italian seasoning and Oregano, salt and pepper.I used some of the Slocomb Tomatoes that I put up a couple of years ago for the sauce (and just let it simmer for a while), and a couple of cups of red wine. I added some tomato sauce as it wasn’t deepening like I wanted.Wipe off the moisture from the zucchini, and place into a 9×9 dish sprayed with non-stick cooking spray. Next, layer…with sauce…Mix together a small container FULL FAT ricotta cheese, 1/2 cup parmesan, egg, and a generous amount of pepper.Hint: drop the half of cheese mix into spots around the dish THEN spread out to cover.One block of mozzarella cheese, shredded.  Sprinkle a third of it on the first layer. And, repeat…Once you add the second layer of cheese mixture, top with mozzarella, then add the other 1/2 cup of parmesan.  It will add a nice crust to the top.Cover and bake at 350 degrees for 35-40 minutes or until nice and bubbly.Remove the foil, and bake for another 10-15 minutes or until cheese is golden brown.I LOVED mine…the noodles (zucchini) were perfect for me…and it was the perfect serving size.  David’s portion (and he had seconds!), with extra’s.We had leftovers for the next several nights, and even had some for when Carmen was home.  She even enjoyed it!  The cinnamon really adds a nice hint of something extra.

I had made Yogurt Bread as well…so yummy!

Blessings!

 

Bariatric Surgery - My Story · casseroles · cheese · Jimmy Dean · Leftovers · Uncategorized · Vegetables · WLS

Breakfast Casserole

Have you ever stared at something then suddenly realized you could do something else with it?  I did that exact thing with my leftover baked potatoes.  I have baked potatoes, and just used them for normal leftovers.  David would used as a normal side dish, or top them for BBQ pork or brisket.  But Carmen was home, and I wanted to make something different.

I have made a Breakfast Casserole with a hash-brown crust before but it was made with those frozen hash-brown patties.  I decided to shred the leftover baked potatoes, and make a breakfast casserole. Simple – right?  It was!Clean, and peal the potatoes.I used a boxed shredder, and used the large grater side.Spray the bottom of a casserole dish (9×13) with non-stick cooking spray, and then layered the potatoes on top.The rest was either frozen or canned, but assembled and re-purposed into the casserole.  The first being the roasted bell peppers, chopped to add color and a bit of a bite.Jimmy Dean frozen turkey sausage.  I had half of bag left in the freezer.  So simple, pre-cooked.  Done.(8) Eight eggs, beaten with a cup of sour cream (no milk- do what you can with what you have – right?).Mixed in ground mustard (a must for my breakfast dishes – adds a bite without a lot heat), parsley, salt and pepper.  Blend together.I added about 2 cups chopped frozen broccoli to casserole.  With the red bell pepper it adds a nice color.Pour the egg and sour cream mixture over the top of the hash-brown layers.Top everything with shredded cheddar cheese (again, what I had in the freezer). Oven at 350 degrees, and bake for 30 minutes or until golden brown and cooked through.  Since everything was already cooked but the eggs, it really is a simple bake.My corner piece…It was bright, creamy, and super yummy!  Carmen loved it – she didn’t have to make anything for breakfast- score.  And, it made for great leftovers for the week as well since it was mainly David and I at home.Breakfast Casseroles are a great way to use up to lots of little things left in the freezer or refrigerator.  Carmen really liked it.  I loved this.  David really enjoyed it as he loves potatoes, and anything that I cook with them in it.  What do you cook that you use up your leftovers or extras?

Blessings.

Bariatric Surgery - My Story · Korean · Uncategorized · Vegetables · WLS

Pickled Carrots and Radishes

A quick pickled radish with carrots for added sweetness…wash and slice the radishes.  I bought already sliced carrots (I know).  Bring to boil, (1) one cup rice vinegar, (1) one cup water, 1/2 cup sugar,  and a good pinch of salt.  Pour over radishes and carrots in a glass dish.  (Please be careful doing this…)I let mine cool on the counter then refrigerated for several hours.  I like them crispy and tangy.Serve with Korean dishes or with any side dish.  I like to have them with a boiled egg.

Blessings.

Bariatric Surgery - My Story · Beef · Korean · Uncategorized · Vegetables · WLS

Korean Beef Bulgogi

I wanted to have Korean Beef again, but knew that I need to change up the beef due to my surgery.  I needed something that would be easier on my stomach.  I found boneless Ribeye steaks, and score!img_4383For the marinade I used the following:

1/2 cup lite soy sauce
¼ cup rice wine vinegar
4 cloves garlic
2 teaspoons fresh ginger
2 tablespoons sesame oil
some sugar (not much)
red pepper flakes (again not much)

img_4396Placed the marinaded beef in a Ziploc bag and placed it in the refrigerator for 4 days (due to time management and other things going on –we didn’t cook).img_4397So, when we finally decided to cook…ha.  I sauteed the carrots, and onions until cooked.  Then seared the steak (one to two minutes per side).img_4440img_4441img_4445Topped the beef with sesame seeds, and served with the cooked onions and carrots (also sliced some green onions for extra flavor and crunch).  Served with the Kimchi Radish, and some Thai pickles.  David had his over rice.The beef was super tender (as it should be just with the cut of beef), and then marinating for 4 days – ugh.  But the flavor was amazing, if I do say so myself.  I so will be cooking this again.  I will say that I need to cook the onions on higher heat with more soy sauce? Not sure but overall super yummy, and it satisfied my cravings.

Blessings.

bread · casseroles · French Onion · Southern Living · Uncategorized · Vegetables

Southern Living’s French Onion Casserole

David had French Onion soup every night on the cruise (as it was a splurge, and takes more time than I am willing to do).  But then this recipe was in Southern Living’s Magazine.  So I thought I would give it a try.  Please click on the link for their recipe instructions.  Sliced onions, with unsalted butter, parsley, bay leaves, thyme, salt and pepper.Baguette sliced, and toasted in a 350 degree oven for 12 minutes.Onions, cooked…to nothing…3 hours later…I am not sure I did this correctly…but the smells in the kitchen were amazing.  Flour added, then Sherry, and beef broth.First layer of casserole.First layer with cheese added.Second layer with cheese.Baked, covered…then uncovered and broiled to brown.  Doesn’t look ANYTHING like theirs, but the flavor was amazing. David loved it, as did Stephen.  It will be a long while before I make this again, and it will be in Fall or Winter due to the time in the kitchen–but I will make it again.

Blessings.

Asian · Korean · Uncategorized · Vegetables

Kimchi Radish

I had this Kimchi powder mix and rice wine vinegar… so I sliced some radishes and added some of the powder mix.

It was a quick marinade, tangy and not too spicy. I really enjoyed it. If you like Kimchi, you can find powder mixes at your local Oriental market. Mix it with some rice wine vinegar and your favorite vegetable—Kimchi!

Blessings!

Bariatric Surgery - My Story · Uncategorized · Vegetables · WLS

Avocado Fries

I have seen posts about these around for a while…so I found several recipes and decided to combine a couple of them.  I used one avocado – and peeled and sliced.

Combine:
1/2 cup ground flax seeds
1/2 Panko bread crumbs
1 tablespoon garlic powder
1 tablespoon paprika
1/2 teaspoon ground mustard
1/8 teaspoon ground turmeric

Whip together an egg, and some water (not much) to create an egg wash.  Dip the avocado slices in the wash to coat, then in the Panko mixture. Press down slightly.Place on a baking sheet – spray first – and bake for 20-25 minutes at 350 degrees or until crispy.I must confess, I didn’t like these at first.  Maybe because I wasn’t sure what to expect.  But after a bit, I really did enjoy them.  I will make them again, and adjust the amount of ground flax seed, and longer baking time as I like things crunchier.

Blessings.