Gastric Bypass Recipes -- A Must for Any Bypass Recipient!

If you're considering gastric bypass surgery to help you lose stubborn and dangerous unwanted weight, then there are many factors you need to consider. Gastric bypass involves not only having a surgical procedure, but changing your entire lifestyle. You must be disciplined and focused!

If you've had bariatric surgery, congratulations! You are well on your way to a healthier weight and lifestyle.

After gastric bypass, you'll be put on a special diet and also given gastric bypass recipes that are recommended for you. Your diet will consist of several phases. The first phase will last for a few days following surgery and will consist of clear liquids only. After that, you'll be permitted to begin consuming small amounts of pureed foods. Eventually, you'll work your way up to eating from all the food groups. This will be accomplished slowly and carefully, to avoid illness or injury.

When it comes to gastric bypass recipes, healthy is the keyword. When cooking for yourself after surgery, there are some foods you should avoid. Processed foods, saturated fats, white flour, sugar, and empty calories found in junk foods are all bad ideas. You will want to choose gastric bypass recipes that are made from whole foods and healthy fats like olive oil.

Eating a good balance from each food group is important. However you want to make sure you choose the right foods. Lowfat dairy, lean protein like fish and chicken, whole grain, and of course most all fruits and vegetables are good choices.

If you go to your local library or bookstore, you'll find a variety of cookbooks filled with recipes that can be adapted for gastric bypass recipients. There are even books devoted to gastric bypass recipes only. These books are a must for anyone looking for a healthy way to cook for themselves and their families following a gastric bypass.

What you eat following your surgery can truly make or break your success. So talk to your doctor, do some research, and be sure to choose foods and recipes that are designed to nurture your body rather than damage it. Luckily, most all healthy foods are also low in calories and fat, as well as easily tolerated by the body, which are absolute musts for any gastric bypass patient.

If you've had bariatric surgery, congratulations! You are well on your way to a healthier weight and lifestyle.

Your meal portions are much smaller now. To maintain optimal health, it’s important to make each bite count. The gastric bypass diet is designed to help you progress with weight loss in a nutritionally sound manner to help you reach your health goals. Eating a variety of foods will help you obtain adequate protein, vitamins and minerals.

Below I have offered you a selection of recipes that I have discovered on the internet for you to enjoy. Many of the recipes were shared by individuals who have undergone gastric bypass surgery.

Please note, recipes may need to be modified based your own gastric bypass diet stage. If you have any questions about using the recipes offered here, please consult your healthcare provider.

We’ll add new recipes at regular intervals, so please be sure to check in often. Bon Appétit!

List of Recipes:

Turkey Turnovers

SERVINGS: 24

INGREDIENTS
1 envelope dry onion soup
1 pound ground turkey (breast meat only)
1 cup shredded 2% low fat cheese
3 tubes reduced fat refrigerated crescent rolls (8 in each tube)

DIRECTIONS

1. Preheat oven to 350 degrees
2. Mix soup with meat in skillet and brown well
3. Blend in cheese
4. Unroll dough, separate rolls, and cut each triangle in half
5. Place spoonful of meat mixture in center of each triangle
6. Fold over, seal edges, and place on cookie sheet
7. Bake for 15 minutes

NUTRITIONAL ANALYSIS PER SERVING (2 ROLLS)
Calories: 155
Fat: 7 grams
Protein: 9 grams
Carbohydrate: 13 grams
Cholesterol: 14 mg
Sodium: 472 mg
Sugar: 3 grams


Whopper Burger

SERVINGS: 1

INGREDIENTS
1 Boca Burger (Savory Mushroom Mozzarella flavor; found in grocer's freezer)
1 hamburger bun (Healthy Life)
1 Tablespoon Light Miracle Whip
1 Tablespoon ketchup
1 Tablespoon mustard
Lettuce
Tomato
Onion

DIRECTIONS

1. Prepare Boca Burger as directed on package
2. Put burger on bun with light miracle whip, ketchup, lettuce, tomato, and onion

NUTRITIONAL ANALYSIS PER SERVING
Calories: 260
Fat: 5.5 grams
Protein: 18 grams
Carbohydrate: 40 grams
Cholesterol: 5 mg
Sodium: 1000 mg
Sugar: 9 grams

Bean Spread

SERVINGS: 2

INGREDIENTS
1 can (15 oz) canned pinto or kidney beans
Juice of 1 lime
Green or Red Tabasco sauce, to taste
Salt (optional)

DIRECTIONS
Mix all ingredients together and blend with hand mixer or food processor

NUTRITIONAL ANALYSIS PER SERVING
Calories: 198
Fat: 1.5 grams
Protein: 11.5 grams
Carbohydrate: 34.5 grams
Cholesterol: 0 mg
Sodium: 625 grams
Sugar: 5 grams

Creamy Balsamic Honey Mustard Dressing

SERVINGS: 4

INGREDIENTS
2 Tablespoons fat-free honey mustard
4 Tablespoons balsamic vinegar
Pinch of oregano pepper to taste

DIRECTIONS

1. Combine all ingredients
2. Add additional vinegar to taste

NUTRITIONAL ANALYSIS PER SERVING (1.5 Tablespoons
Calories: 125
Fat: 0 grams
Protein: 0 grams
Carbohydrate: 26 grams
Cholesterol: 0 mg
Sodium: 51 mg
Sugar: 10 grams


Creamy Alfredo Sauce

SERVINGS: 6

INGREDIENTS
4 Tablespoons fat-free margarine
1 cup fat-free sour cream
¼ cup egg substitute
1 cup grated parmesan cheese (or some other strong-flavored cheese)
Pinch of ground nutmeg
Salt and pepper to taste


DIRECTIONS

1. Melt margarine over medium heat
   Add sour cream
   Reduce heat to low and whisk until margarine is incorporated into sour cream
   Add egg substitute and continue to whisk (if heat is too high eggs will scramble!!!)
   When completely mixed, add cheese and continue stirring until cheese is melted into mixture
   Remove from heat
   Add nutmeg and season to taste
   
   NUTRITIONAL ANALYSIS PER SERVING
   Calories: 105
   Fat: 4 grams
   Protein: 8 grams
   Carbohydrate: 7 grams
   Cholesterol: 14 mg
   Sodium: 387 mg
   Sugar: 4 grams
   
   
   Serving suggestion: Serve over pasta or as a topping for cooked boneless, skinless chicken breast, salmon, or other fish.
   
   Chicken Casserole

SERVINGS: 4

INGREDIENTS
1 cup cubed, cooked skinless chicken breast
3 cups Schwan's Summer Garden Pasta Blend (shells, carrots, peas, green beans)
10 ¾ oz Campbell's 98% fat-free Cream of Chicken Soup
1 cup Kraft fat-free Shredded Cheddar Cheese
4 oz canned mushrooms
¾ cup water
Salt substitute, pepper, garlic powder, and onion powder

DIRECTIONS

1. Pre-heat oven to 350 degrees
   Cook pasta blend as directed
   Mix soup, water and remaining ingredients (reserve ½ cup cheese to sprinkle on top)
   Add salt/pepper/garlic powder/onion powder to taste
   Bake in casserole dish sprayed with non-stick spray at 350 degrees until bubbly, about 25-30 minutes
   
   NUTRITIONAL ANALYSIS PER SERVING
   Calories: 346
   Fat: 6 grams
   Protein: 21 grams
   Carbohydrate: 52 grams
   Cholesterol: 55 mg
   Sodium: 1457 mg
   Sugar: 2.5 grams
   
   
   Broccoli, Egg and Cheese Bake

SERVINGS: 8

INGREDIENTS
6 large eggs
4 oz light margarine
½ pound low-fat cheddar cheese
6 Tablespoons flour
2 pounds nonfat cottage cheese
10 oz frozen, chopped broccoli (thawed)
1 teaspoon salt
1 dash black pepper
1 dash paprika (optional)
4 oz jar chopped pimento (optional)
½ cup sliced mushrooms, fresh or canned (optional)

DIRECTIONS

1. Preheat oven to 350 degrees
   Combine all ingredients
   Spray 2-quart casserole dish with cooking spray
   Place combined ingredients in prepared pan and bake for 90 minutes
   
   Serve hot
   
   NUTRITIONAL ANALYSIS PER SERVING
   Calories: 115
   Fat: 5 grams
   Protein: 12 grams
   Carbohydrate: 5 grams
   Cholesterol: 75 mg
   Sodium: 419 mg
   Sugar: 2 grams
   
   
   Stuffed Cabbage Rolls

SERVINGS: 6

INGREDIENTS
1 pound 93% lean ground turkey
1 head of cabbage
1 serving Minute Rice
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons Oregano or Italian seasoning
2 cups tomato sauce

DIRECTIONS

1. Preheat oven to 350 degrees
   Wash and blanch cabbage to make leaves pliable
   Prepare rice as directed
   Brown turkey in skillet over medium heat. Drain excess grease.
   Add the powders and seasonings
   Combine rice and meat, mixing well
   Place ½ cup of mixture into center of 1 cabbage leaf. Rollup, sealing both ends as you roll
   Place cabbage rolls in baking dish side by side
   Top the cabbage rolls off with the tomato sauce, letting it spill over to the bottom of the dish
   Bake for 35 to 45 minutes. Let stand for 5 to 10 minutes.
   
   NUTRITIONAL ANALYSIS PER SERVING (1 roll)
   Calories: 174
   Fat: 5.5 grams
   Protein: 15 grams
   Carbohydrate: 16 grams
   Cholesterol: 54 mg
   Sodium: 560 mg
   Sugar: 6 grams
   
   Tuna or Chicken Salad

SERVINGS: 2

INGREDIENTS
1 (6 ounce) can water packed tuna or chicken
1 medium dill pickle, finely diced
1 tablespoon grated onion, if tolerated
Juice of 1/2 lemon
1-2 tablespoons low fat mayonnaise
3-6 drops Tabasco sauce, to taste
1-2 tablespoons roasted red pepper, if desired

DIRECTIONS
Mix all ingredients together.

NUTRITIONAL ANALYSIS PER SERVING
Calories: 90
Fat: 1 gram
Protein: 15 grams
Carbohydrate: 5 grams
Cholesterol: 19 milligrams
Sodium: 406 milligrams
Sugar: 1 gram


BBQ Roasted Salmon

SERVINGS: 4

INGREDIENTS
1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 salmon fillets (6 ounces each)
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cinnamon

DIRECTIONS
Preheat oven to 400 degrees.

Combine first three ingredients in Ziploc bag. Marinate in refrigerator for one hour, turning occasionally. Remove salmon from bag and discard marinade.

Combine remainder of ingredients and rub over fish. Place fillets in baking dish coated with cooking spray. Bake for 12-15 minutes or until desired doneness. Serve with lemon slice garnish.

NUTRITIONAL ANALYSIS PER SERVING
Calories: 225
Fat: 6 grams
Protein: 34 grams
Carbohydrate: 7 grams
Cholesterol: 88 milligrams
Sodium: 407 milligrams
Sugar: 6 grams


Magically Moist Chicken

SERVINGS: 12

INGREDIENTS
3 pounds skinless, boneless chicken breasts
1 and 1/4 cups Italian bread crumbs
1/2 cup fat free mayonnaise

DIRECTIONS
Preheat oven to 425 degrees. Brush mayonnaise on chicken. Place bread crumbs in bag and shake one piece of chicken at a time. Place chicken breasts in foil-lined pan and bake for 40-45 minutes.

NUTRITIONAL ANALYSIS PER SERVING
Calories: 233
Fat: 5 grams
Protein: 37 grams
Carbohydrate: 8 grams
Cholesterol: 8 grams
Sodium: 268 milligrams
Sugar: 0 grams

Lemon Broiled Orange Roughy

SERVINGS: 4

INGREDIENTS
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon margarine, soft, melted
1/4 teaspoon ground pepper
16 ounces orange roughy fillets (4 ounces each)
8 medium lemon wedges


DIRECTIONS
Combine first 4 ingredients, stirring well. Coat the rack of a broiler pan with nonfat cooking spray. Place rack on pan. Place fish fillets on rack. Brush with half of the lemon juice mixture, reserving the remaining half.

Broil for 5 minutes or until fish flakes easily. Drizzle the reserved lemon juice mixture over the fillets and add pepper to taste. Serve with lemon wedges.

NUTRITIONAL ANALYSIS PER SERVING
Calories: 114
Fat: 4 grams
Protein: 17 grams
Carbohydrate: 3 grams
Cholesterol: 23 milligrams
Sodium: 157 milligrams
Sugar: 0 milligrams

Crustless Spinach Quiche

SERVINGS: 2

INGREDIENTS
1 (6 ounce) can water packed tuna or chicken
1 medium dill pickle, finely diced
1 tablespoon grated onion, if tolerated
Juice of 1/2 lemon
1-2 tablespoons low fat mayonnaise
3-6 drops Tabasco sauce, to taste
1-2 tablespoons roasted red pepper, if desired

DIRECTIONS
Mix all ingredients together.

NUTRITIONAL ANALYSIS PER SERVING
Calories: 90
Fat: 1 gram
Protein: 15 grams
Carbohydrate: 5 grams
Cholesterol: 19 milligrams
Sodium: 406 milligrams
Sugar: 1 gram


Crunchy Tuna Patties

SERVINGS: 2

INGREDIENTS
1 (3 ounce) can of tuna in water
1 egg white
4 Wheat Thins crackers, crushed
1 tablespoon grated carrot
1-2 tablespoons chopped water chestnuts
1 teaspoon minced onion, if tolerated
Salt and pepper to taste

DIRECTIONS
Mix all ingredients together. Spray medium skillet with nonstick cooking spray.
Cook patties until golden brown.

NUTRITIONAL ANALYSIS PER SERVING
Calories: 80 calories
Fat: 1 gram
Protein: 12 grams
Carbohydrate: 4 grams
Cholesterol: 22 grams
Sodium: 240 milligrams
Sugar: 0 grams

Chicken à la King BUT low carb STYLE

 

• 
  8 Chicken Breast Tenders, cut into 1" pieces 1 Yellow Onion,
• diced 4 Green Onions,
• diced 3 cloves Garlic,
• minced 2 small Zucchini,
• sliced 8-10 Mushrooms,
• sliced 2 stalks Celery,
• sliced and stewed 1/4 cup Frozen Peas,
• defrosted 4 oz. jar Pimentos,
• drained 1 Tablespoon Butter
• 2 Tablespoons Multigrain Pancake Mix
• 1 1/2 cup Chicken Broth
• 1 Tablespoon Worcestershire Sauce
• 1/2 teaspoon Kosher Salt
• a few twists of Black Pepper
• 1/4 cup French Fried Onions (those Durkee Green Bean Casserole ones)
• Oil/Butter for sauteing

Stew the celery in a cup of water for 8 minutes.
Drain. Set aside.
Saute chicken till golden.
Set aside. Saute onions till golden.
Add garlic, mushrooms, zucchini saute with lid on for 8 minutes or so till zucchini is tender turning once or twice.
Add celery, peas, pimentos, and chicken. Cook till warmed through.
Make a well in the center of the pan. Add butter and pancake mix. Cook 1 minute.
Add broth, Worcestershire, and seasonings. Cook till thickened and bubbly. Stir to combine. Pour into Pyrex casserole dish. Top with French fried onions. Bake at 350 for 30 minutes.

Copyright 2009 Thomas Proctor- All Rights Reserved

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