Life After Bariatric Surgery Group Recipes of the Month – February

Asparagus-Mushroom Mini Lasagnas
Serves 6

Canola or olive oil cooking spray
1 cup low-fat milk
1 tablespoon all-purpose flour
¾ cup grated Asiago cheese
1/8-1/4 teaspoon white or black pepper
1 tablespoon extra-virgin olive oil
1 large shallot, finely chopped
2 cups chopped baby bella mushrooms
¼ teaspoon salt
2 cups thinly sliced asparagus (from 1 bunch)
24 wonton wrappers
1 cup part-skim ricotta cheese
¼ cup prepared pesto

1. Preheat oven to 375˚F. Coat a 12 cup nonstick muffin tin with cooking spray.
2. Whisk milk and flour in small saucepan. Bring to a boil over medium-high heat, whisking constantly, until bubbling and thickened enough to coat the back of a spoon, about 3 minutes. Remove from heat and whisk in Asiago and pepper to taste.
3. Heat oil in a large skillet over medium-high heat. Add shallot, mushrooms and salt and cook, stirring occasionally, until the mushrooms release their liquid, 3 to 5 minutes. Add asparagus and cook, stirring, until just beginning to soften, about 3 minutes.
4. Place a wonton wrapper into the bottom and partway up the sides of each muffin cup. Combine ricotta and pesto in a medium bowl. Spoon about 2 teaspoons of the ricotta mixture into each muffin cup. Spread about 2 teaspoons of the Asiago sauce over the ricotta and top with about 1 tablespoon of the vegetable mixture. Place another wonton wrapper over the filling, pressing down gently to form a “cup”. The corners of the wrappers will stick up, forming 4 little points. Repeat with another layer of the ricotta mixture, Asiago sauce and vegetables. Coat the tops with cooking spray.
5. Bake the mini lasagnas until the tips of the wonton wrappers are golden brown and the filling is bubbling, 18 to 20 minutes. Let cool in the pan for 5 minutes. Loosen and remove with a paring knife. Serve warm.
Nutrition Facts per Serving (2 mini lasagnas): Calories: 325, Total Carbohydrates: 29g, Protein: 16g

Recipe from Eating Well Magazine March/April 2014. Also available on website:
Leftover Salmon Sandwich
Serves 2
6 ounces leftover salmon, skin and bones removed
1 tablespoon nonfat mayonnaise
2 whole-grain English muffin halves, toasted
2 inch thick tomato slices

1. In a small bowl, mix the salmon with the mayonnaise.
2. Top each muffin half with a tomato slice, then the salmon mixture and serve.
Nutrition Facts per Serving (1/2 sandwich): Calories: 228, Total Carbohydrates: 15g Protein: 25g
Recipe from “Recipes for Life After Weight-loss Surgery” by Margaret Furtado, MS, RD, LDN. Lynnette Schultz, LRCP, RT. Chef Joseph Ewing, BS.

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