Life After Bariatric Surgery Group Recipes of the Month- February

Asian-Style Turkey Soup

Serves 8 (about ¾ cup)

Easy to put together, and plenty for future lunches and dinners.  Portion out into freezer-safe containers, label and freeze for a quick and healthy meal.


            3 green onions

2 tsp olive or vegetable oil

1 package (20 ounces) turkey breast tenderloins, cut into 1-inch pieces

¾ cup sliced celery (about 2 large stalks)

½ cup diced carrots (about 2 medium)

1 carton (32 ounces) chicken broth or Progresso Chicken Cooking Stock

3 Tbsp stir-fry sauce or ponzu sauce

½ cup uncooked white rice


  1. Remove green tops from onions; slice and refrigerate.  Chop white parts of onions.  In 12-inch skillet, heat oil over medium-high heat.  Add turkey and white parts of onions; cook 3 to 4 minutes, stirring occasionally, until turkey is lightly browned on outside.
  2. Spray 3 to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, celery and carrots.  Stir in broth and stir-fry sauce or ponzu.
  3. Cover; cook on low heat setting 6 to 7 hours.
  4. Stir in rice. Increase heat setting to High.  Cover; cook 20 to 30 minutes longer or until rice is tender.  Garnish with green onion tops.

Nutrition per serving:  145 calories; 19 grams protein (22 grams if using Progresso Cooking Stock)

Recipe adapted Progresso:


Mexi Cheese Cubes

If you find plain low-fat cheese a bit boring, punch up the flavor with some spice!


½ cup small cubes reduced fat cheese

¼ tsp chili powder

¼ tsp cumin powder

¼ tsp garlic powder

¼ tsp onion powder


            In small bowl add all ingredients and mix well.  (The seasoning sticks to the outside of the cheese.)  Keep cold until ready to serve.

Nutrition per serving:  170 calories; 15 grams protein

Recipe from “Weight Loss Surgery Cookbook for Dummies” by Brian K. Davidson, David “Chef Dave” Fouts, and Karen Meyers, MS, RD/LDN

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