Life after Bariatric Surgery Group Recipes of the Month – April 2017 - Reliant Medical Group

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Life after Bariatric Surgery Group Recipes of the Month – April 2017

Here are a couple of delightful recipes made for one!

Vegetarian Zucchini Lasagna for One

Makes 1 serving

Ingredients

1 small zucchini

½ cup (120 milliliters) jarred tomato sauce

½ cup cooked brown lentils

¼ cup part-skim ricotta cheese

3 tablespoons shredded part-skim mozzarella cheese, divided

Directions

  1. Thinly slice zucchini into ⅛-inch-thick coins. Arrange slices on a microwave-safe plate and cook on high for 90 seconds. Remove plate from microwave and pat zucchini coins dry with a clean paper towel. Set aside.
  2. In a small mixing bowl, combine tomato sauce and cooked lentils. In a separate mixing bowl, combine ricotta and 2 tablespoons mozzarella. Set both aside. In a microwave-safe mug, layer zucchini coins in a circular pattern. Top with 1 tablespoon cheese mixture, spreading evenly. Top cheese mixture with 2 tablespoons lentil sauce.
  3. Repeat layering zucchini, cheese and sauce until mug is almost full, then top with remaining mozzarella. Cover mug with a clean paper towel and microwave on high for 90 seconds, until cheese is melted. Remove from microwave and let cool 2 minutes before serving.

Nutrition per serving (1 mug (310 grams)): Calories: 289, Fat: 11 g, Carbohydrates: 13 g, Protein: 24 g.

Recipe from Food and Nutrition Magazine: http://www.foodandnutrition.org/March-April-2017/Vegetarian-Zucchini-Lasagna-for-One/

 

Roasted Chicken Breast With Cherry Tomatoes and Asparagus

Makes 1 serving

Ingredients

1 chicken breast

8 sticks asparagus, trimmed

6 cherry tomatoes

2 sprigs rosemary

1 pinch sea salt

1 pinch freshly ground black pepper

Olive oil

White wine

Balsamic vinegar

Directions

  1. Preheat the oven to 400°F.
  2. Put 1 chicken breast, with its skin left on, in a bowl.
  3. Add 8 trimmed sticks of asparagus, 6 halved cherry tomatoes and the leaves from 1 sprig of fresh rosemary plus a whole sprig of rosemary as well.
  4. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil.
  5. Put the veg into a tinfoil tray and place the chicken and rosemary sprig on top. Season well.
  6. Add some white wine and cook in the middle of the oven for 25 to 35 minutes.
  7. Serve drizzled with balsamic vinegar.

Nutrition per serving (1 breast):  Calories: 389, Fat: 20 g, Carbohydrates: 10 g, Protein: 43 g.

Recipe from Jamie Oliver: http://www.jamieoliver.com/recipes/chicken-recipes/roasted-chicken-breast-with-cherry-tomatoes-and-asparagus/

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