Bariatric Surgery - My Story · Chicken · dips · Lunch · Lunch Prep · pretzels · Uncategorized · weight loss · Wine · Work-job

Everything Bagel Chicken Dip

I have been loving the everything bagel pretzels as a snack even though I shouldn’t be eating them.So I love petite, sweet peppers, and I have decided to use those instead as my chips.

I blended the following with a fork:

3/4 a brick of cream cheese, 1 can of chicken (drained), 1 tablespoon of Worcestershire, and 4 tablespoons of everything bagel seasoning mix.

This is creamy and savory…with the sweetness of the peppers…I am so excited to have this for lunch.

Blessings.

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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!

casseroles · Chicken · comfort food · Dinner · rice · Uncategorized

Chicken Broccoli Rice Casserole

I saw this on Instagram from @momontimeout.  She has some amazing recipes.  I found this Cheesy Chicken Broccoli and Rice Casserole recipe on her website, and decided that we needed something comforting.

I modified it a bit…but these are the ingredients I used:

2 cups of Rotisserie Chicken – chunked
2 cups broccoli – frozen
2 cups cooked rice
1 1/2 cups shredded sharp cheese
1 can Cream of Chicken Soup
1/2 cup mayonnaise
1/2 cups Ritz Crackers, crushed
1/4 cup of dried, chopped onions
2 teaspoons of unsalted butter, melted

Preheat oven to 350 degrees.  Spray a 9×13 pan with non-stick cooking spray.Mix all of the ingredients but the crackers, dried onion and butter.  Spread into the 9×13 pan.Sprinkle the crackers over the top, and drizzle the melted butter.Bake at 30-35 minutes until cooked through.Sprinkle with the cut parsley. Serve and enjoy.David’s plate, and he had seconds and thirds.My plate and I didn’t eat all of it, as it was warm, hearty and creamy. It is definitely more of a Fall or Winter meal.

Blessings.

comfort food · Dinner · FoodTV · Potato · The Kitchen · Uncategorized · Vegetables

Salt Potatoes

I am in love with these potatoes.  The Kitchen showcased these last week, and we had small potatoes so I had to make them, right?

Wash and place potatoes in a pot.  Cover with cold water.Add one cup of Kosher Salt (yes, a whole cup).Bring to a boil, and simmer for 15-20 minutes until potatoes are fork tender.They used fresh chives, and I had dried chives so that is what I used.  1/4 cup of chives, and a stick of unsalted butter melted.When the potatoes are done (fork tender), drain, and let dry on a sheet pan for about 5-8 minutes (do not pat dry or wipe off the salt).Place potatoes in a bowl (they should still be hot).  Pour butter and chive mixture over the potatoes.  Gently stir to coat the potatoes.These are NOT salty at all.  I will add black pepper next time, and fresh chives, but for items we had on hand–supper yummy.  I served these with a rib-eye steak and salad.

Blessings.

Appetizers · Chicken · comfort food · dips · Uncategorized

Jalapeno Chicken Dip

I had a friend bless me with a home grown jalapeno, several actually.  I gave most of them to co-workers, but kept one medium sized for me.

David doesn’t like jalapeno’s at all, so this was a selfish treat for me.

I had made it years ago, and it is super easy.

1 small can chicken, drained
1 jalapeno, seeds removed, and chopped
1 brick of cream cheese
1 teaspoon of Worcestershire sauce

Soften the cream cheese in the microwave for about 30 seconds to a minute.  Add the rest of the ingredients. Thoroughly combine the ingredients, and microwave for about 2 minutes (to cook).If you prefer, you can bake for about ten minutes at 400 degrees in a oven safe dish.  Serve with tortilla chips.

Enjoy!

Bariatric Surgery - My Story · Cauliflower Rice · Dinner · Uncategorized · Vegetables · WLS

Cauliflower Fried Rice

This is so easy to make, and has fooled my nieces (they are eleven) in thinking that it is regular rice (they wanted seconds).  You can add any proteins or vegetables to it as you like, but since I was serving the Bok Choy and Japanese Chicken Thighs, I left it plain.

We buy the cauliflower rice already minced.  You are more than welcomed to google how to do that if you like, I don’t have that time.

I also cook this in my wok type skillet.  I begin with about a teaspoon of olive oil and heat the pan.  I cook this on high heat as well.  Begin by putting the cauliflower in the hot pan, and stir, adding salt and pepper (I don’t add a lot of salt as I add soy sauce).  Cook for about five minutes and then add about two teaspoons of sesame oil on the outside rim of the pan.  Stir and continue to cook until the “rice” browns a bit and most of the moisture is evaporated.Make a well in the middle of the pan.  Beat two eggs and add to the well.  Stir quickly, incorporating the rice.  Continue to stir and cook until the eggs are cooked.  Serve with some green onions on top and additional soy sauce.

If you want to add any kind of vegetables to this, I would add those before adding the eggs, and just heat through.  I have cooked this before with Chicken and with Shrimp (click for those recipes).

Enjoy.

 

Asian · Bariatric Surgery - My Story · Dinner · Uncategorized · Vegetables · WLS

Roasted Bok Choy

I am in love with this recipe.  The flavors from the marinade on the Japanese Chicken Thighs pair perfectly with the Bok Choy and Cauliflower Fried Rice.

But a bit of change for the vegetables as I add more garlic and ginger.  So for this marinade I used:
Olive oil opposed to sesame oil (on the bottom of the pan)
1/2 ounce Tamari
1 ounce Mirin or Dry Sherry
1 teaspoon sugar (or honey)
2 ounces ginger – grated
3-4 large garlic – grated
2 green onions or scallions, chopped
salt and pepper to taste

Rinse the Bok Choy (if you can find baby Bok Choy-it is preferred) break off or cut into smaller pieces.  Dry off with a paper towel or wrap them up in a paper towel and rest.  Place on a lined cookie sheet, and either spray with non-stick cooking spray or drizzle the bottom of the pan with Olive Oil.  Place the Bok Choy on the cookie sheet.  Drizzle the marinade over the top of the Bok Choy.Roast in a pre-heated 350 degrees oven for about 15-20 minutes.  If you would like to have these still crispy, so be aware of the time in the oven.  If you like them more done, just roast for a longer time.  I did cook it with the chicken, and just placed them in the oven after the chicken had cooked for about 12 minutes.

Serve with the Japanese Chicken Thighs and Cauliflower Fried Rice.

Blessings.

Asian · Bariatric Surgery - My Story · Chicken · Dinner · friends · menu · Uncategorized · WLS

Japanese Style Chicken Thighs

We had a sweet, younger couple over for dinner, and they have been eating healthy.  I made sure that our menu was okay with their diet restrictions (having many of my own currently and in the past).

The Menu: (I will be posting the Bok Choy and Cauliflower Fried Rice over the next couple of days.)

Japanese Style Chicken Thighs with Roasted Bok Choy and Cauliflower Fried Rice

For the chicken, I used boneless, skinless chicken thighs.  For the marinade and basting sauce:
1/2 ounce Tamari
1 ounce Mirin or Dry Sherry
1/4 ounce sesame oil
1 teaspoon sugar (or honey)
1 ounce ginger – grated
2 large garlic – grated
2 green onions or scallions, chopped
salt and pepper to taste

Mix everything together in a bowl except the salt, pepper and green onions.  Place the chicken in a the bowl and pour the sauce over.  Cover and let sit at room temperature for about 45 minutes to a hour.

Place chicken on a sheet pan (I cover mine with aluminium foil).  Sprinkle the chicken with the salt and pepper.Bake at 350 degrees, for about 30-35 minutes or until chicken is done, turning once and basting with the marinade.Sprinkle the green onions on the chicken.  Serve hot with the Bok Choy and Cauliflower Fried Rice.

We loved it, and our guests were very happy with the meal.  (Yay!)  I didn’t end up taking pictures of our plates (I had forgotten-ugh).

Blessings.

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.

 

Appetizers · Bariatric Surgery - My Story · Fish-Seafood · Uncategorized · Vegetables · WLS

Crab Stuffed Mini Peppers

I love these mini peppers (I get a bag of them at the grocery store) as they are sweet, and really flavorful.

I cut them in half and clean out the seeds.  Placed them on my mini round stone.Half of a package of cream cheese – soften in a bowl.Add a quarter of cup of a purple onion, chopped; and one tablespoon of Worcestershire.Mix thoroughly, then add the crab by folding the crab in gently. Spoon mixture into the mini bell peppers.Bake until yummy, actually about 20 minutes at 350 or until the cheese is slightly browned.These were really good, but definitely needed salt and pepper.

Let me know if you try them.

Blessings.