Recipes from Our Lap-Band Support Group

By admin on June 26, 2009 at 4:46 pm

We had a very eventful Lap-Band Support Group on June 25th.  A few people brought their own recipe’s to share with others on our blog and facebook group!!  I hope that everyone enjoys the new food for thought and continues to share their successes and challenges.  We are all in this journey together!

Pamela Thompson brought in two of her favorite recipes!

Lazy Day Potatoe Soup

• 3 cups diced uncooked potatoes
• 1/2 cup diced celery
• 1/2 cup diced onions
• 2 cups milk

Directions

Sauce pan: potatoes , celery, and onions Cove w/ water, cook until tender. Drain,
add milk and heat until hot add salt and pepper. Serves 4 people

Chicken Fajita Tortilla Soup

• 2 T extra-virgin olive oil
• 2 packages chicken tenders, 1 1/2 to 2 pounds
• 1 T coriander, a palm full
• 2 T chopped fresh thyme leaves
• 5-6 sprigs Salt and freshly ground peper
• 1 large onion, quartered and thinly sliced
• 1 large bell pepper, quartered and thinly sliced
• 1 jalapeno, seeded and thinly slice
• 1 (28-ounce) can fire roasted diced tomotoes
• 1 quart chicken stock
• 1 cup shredded pepper jack or sharp white Cheddar
• 1 ripe avocado, diced
• 1 lime, diced
• 4 scallions, chopped
• handful of fresh cilantro leaves or fresh flat leaf parsley, choppped.

Directions

Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium high heat.  Add chicken, begin to brown 4 min, add coriander, thyme , salt and pepper to taste, onions, bellpepper and jalapeno, season with salt and pepper to taste.
Cook 8-10 minutes stirring frequently. Add tomatoes and stock, heat through. Garnish as desired with avocado, scallions and cilantro or parsley.

Hot Chicken Salad recipe brought to us by Susan Phillips

• 2 cups cooked chicken- chopped
• 1/2 cup sliced almonds-toasted
• 2 cups sliced celery
• 1/2 t salt
• 2 T lemon juice
• 1 cup low fat mayonnaise ( not miracle whip)
• 1/2 cup grated cheese
• 1 cup crushed potato chips
• 2 T grated onion

Directions

Mix all ingredients except for the chips and cheese. Put in lightly sprayed baking dish. Top with cheese then chips. Bake at 425 degrees about 15 minutes( until cheese melts)

Zucchini Casserole by Janice Garite

• 1 lb ground beef
• garlic powder to taste
• Drain, 2-3 zucchini dices med size
• 1 can diced petite tomatoes

Cook down

Brown rice ( according to package directions)
2 teaspoons of KNORR tomatoe with chicken.

Orange-Pineapple Delight

click image for a larger view

Posted in Pam's pen | 1 Comment