Life After Bariatric Surgery Group Recipes of the Month – September 2016

Sweet Potato-Peanut Bisque

Makes 5 servings

A hearty fall soup!


2 large sweet potatoes (10-12 ounces each)

1 tablespoon canola oil

1 small yellow onion, chopped

1 large clove garlic, minced

3 cups reduced-sodium tomato-vegetable juice blend or tomato juice

1 4-ounce can diced green chiles, preferably hot, drained

2 teaspoons minced fresh ginger

1 teaspoon ground allspice

1 15-ounce can vegetable broth

1/2 cup smooth natural peanut butter

Freshly ground pepper to taste

Chopped fresh cilantro leaves for garnish


  1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
  2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
  3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired.
  4. Season with pepper. Heat until hot. Garnish with cilantro, if desired.

Nutrition per serving (1 ½ cups): Calories: 286, Fat: 16g, Carbohydrates: 29 g, Protein: 8 g.

Recipe from: Eating Well Magazine April 2016.


Buffalo Chicken Cups

Makes 24 cups

A great game day recipe!


2-3 boneless, skinless chicken breasts

2 Tbsp. olive oil

1/2 tsp. smoked paprika

1/2 tsp. chili powder

24 wonton wrappers

1 Tbsp. butter, melted

1/2 cup cayenne hot sauce (I recommend Frank’s “Red Hot”)

1/2 cup blue cheese crumbles

3 scallions, sliced thinly


  1. Preheat oven to 350F degrees.
  2. Brush chicken breasts with olive oil, and then sprinkle evenly with the smoked paprika and chili powder. Place in a baking dish and cook for 20-30 minutes, or until the center is no longer pink and the juices run clear. Remove chicken and let cool, then shred.
  3. Meanwhile, fit a wonton wrapper into each of 24 mini baking cups, pressing the wrappers carefully but firmly into sides of cups. (Be careful to keep the corners of each wonton wrapper open; otherwise you will not be able to fill them!) Bake for 5 minutes or until very lightly browned. Keep wontons in baking cups.
  4. In a medium-sized bowl, stir together the melted butter and hot sauce. Add the chicken and stir until well coated. Then fill each wonton cup with a tablespoon or two of chicken, and then top with a pinch of blue cheese. Return wonton cups to oven and cook for another 5-10 minutes, or until cheese is soft and melty. Remove and top with sliced scallions, and serve warm. These are best served immediately

.Nutrition per serving (1 chicken cup): Calories: 70, Fat: 3g, Carbohydrates: 5g, Protein: 7g.

Recipe from:

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