LivingAfterWLS > Neighborhood Cookbook

The Neighborhood Cookbook
by LivingAfterWLS Neighborhood

Editor: Kaye Bailey

This 175 page spiral bound book contains 300 recipes submitted by the members of the LivingAfterWLS online support community. These are authentic recipes weight loss surgery patients are using to support their healthy diet goals and feed their families well. Categories include: Appetizers and Beverages; Protein Breakfasts; On The Go Protein; Healthy Snacks; Condiments & Sauces; Soups & Salads; Vegetables & Side Dishes; Main Dishes; Sensible Desserts and Healthy Grains. Now in the second printing this book has made it around the world and consistently receives positive feedback from those who own it.

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300+ recipes, tips, hints and ideas for feeding your body well after weight loss surgery. The first ever cookbook written for weight loss surgery patients by weight loss surgery patients. This beautifully bound hard-back book includes recipes for:

-On The Go Protein
-Protein Breakfasts
-Healthy Snacks
-Condiments & Sauces
-Family Friendly Main Dishes
-Sensible Desserts

Sample Recipes: Kaye's Favorite Weeknight Suppers

Many of your favorites from the LivingAfterWLS Recipe of the Week are included. Recipes are indexed and contain important nutritional information. Guarantee your success today! Put this valuable resource in you WLS toolbox.

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Neighborhood Cookbook:
Kaye's Favorite Weeknight Suppers

In late 2006 LivingAfterWLS published "A Collection of Neighborhood Recipes" which is a compilation of recipes that real-life post-WLS home cooks are preparing in kitchens across the country each evening. The feedback to this cookbook has been enthusiastic with many of you writing to say you are using the cookbook and enjoy the cook-friendly recipes offered up by the citizens of the Neighborhood.

I am using the Neighborhood Cookbook too and thought today I'd share four of my favorite weeknight suppers with you. Like you, I have a hectic schedule, but want to eat tasty food that is quick and easy to prepare. Food that meets my WLS needs and the nutritional needs of those I serve. This cookbook has been a wonderful tool in my post-WLS menu. Here are four of my favorite supper recipes:  I hope they have found a place in your weeknight cooking rotation.

Apricot Chicken
By Lucinda (page 96)

Ingredients:
4 (4-oz) skinless, boneless chicken breasts
1 (1-oz) package onion soup mix
7-oz Russian style dressing
1 cup sugar free apricot preserves
non stick cooking spray

Directions:
Preheat oven to 350F. Place chicken in a baking dish coated with non stick cooking spray. In a small bowl combine onion soup mix, Russian style dressing and apricot preserves. Pour over chicken, cover and bake for 1 hour.

Serves 4. Per serving: 129 calories, 26 grams protein, 2 grams fat and trace carbohydrate.

Chili Shrimp with Honey Salsa
By Poohlady (page 111)

Ingredients:
3/4 cup thick and chunky salsa
1 Tablespoon honey
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 pounds uncooked, deveined peeled large shrimp, tails removed
1 tablespoon butter, melted
1/2 teaspoon seasoned salt

Heat gas or charcoal grill. To make foil tray for shrimp, cut 18x12-inch sheet of heavy-duty foil. Fold sides and corners to create pan with sides. Spray with cooking spray. Set aside. In small bowl, mix salsa, honey, cumin and half of the chili powder and all of the seasoned salt. When the grill is heated place foil tray with shrimp over medium heat or over medium coals; cover and grill. Cook 8-10 minutes, stirring or shaking tray occasionally to turn shrimp, until they turn pink. Serve warm with salsa mixture.

Editor's note: This recipe may also be prepared on the stove in a large non-stick skillet.

Serves 6. Per serving: 157 calories, 23 grams protein, 4 grams fat (1 saturated), 6 grams carbohydrate and 1 gram dietary fiber.

Herbed Scallops
By Beth Omicioli (page 120)

Ingredients:
5 ounces large scallops
1/2 clove minced garlic
1/2 tablespoon butter or margarine
2 tablespoons minced onion
1 scallion minced
1 teaspoon fresh parsley, minced
1 tablespoon lemon juice
salt and pepper to taste
pinch of dried tarragon

Directions:
Saute' onion, garlic and scallion in butter. Add scallops, salt and pepper. Add herbs. Cook 5 minutes or until scallops are opaque. Do not overcook. Add lemon juice. Serve warm. Enjoy!

Serves two. Per serving: 88 calories, 12 grams protein, 3 grams fat (2 saturated) and 2 grams carbohydrate.

Italian Stuffed Chicken
By Andie Jamari (page 121)

Ingredients:
1 medium chicken breast, boneless, skinless
1/4 cup Italian salad dressing, fat free
1/2 cup bread crumbs, Italian style
2 pieces mozzarella string cheese, low fat
olive oil flavored cooking spray

Directions:
Flatten chicken breast and dip into Italian salad dressing, coating thoroughly. Dredge chicken in bread crumbs poured into a bowl. Roll the chicken breast around 1 or 2 pieces of string cheese. Place in an ovenproof casserole dish sprayed with cooking spray or lightly greased with olive oil. Spray or drizzle olive oil over the top of the chicken. Bake in a 350F oven for about an hour. Contributor's Note: You can vary this recipe according to your own taste. Marinate the chicken for about an hour if you want a spicier Italian taste. Or add a slice of ham before rolling up the chicken. Add some basil pesto or red pepper spread. Or change the type of cheese (i.e. ham & Swiss, cheddar & a little red onion). Make it your own personal creation.

Serves 2. Per serving (1/2 breast) 416 calories, 38 grams protein, 11 grams carbohydrate and 23 grams fat.