Life after Bariatric Surgery Group Recipes of the Month – January 2018

 Easy recipes to keep you warm and cozy.

Fast and Easy Black Bean Soup

Makes 6 servings


3 (15-ounce) cans black beans, drained and rinsed

2 cups water

1 cup salsa

1/3 cup Mexican or Taco Style Shredded Cheese

1/3 cup plain, unflavored Greek Yogurt


  1. Combine beans, water, and salsa in a saucepan. Bring ingredients to a boil. Once boiling reduce heat and simmer over medium heat for 10-15 minutes, stirring occasionally. Puree soup in batches in a blender or all at once if using a food processor until smooth. Once smooth return to your saucepan and heat to desired serving temperature. Ladle into bowls and top with 1 tablespoon of cheese and 1 tablespoon of Greek Yogurt

Nutrition per serving (1 cup): Calories 250 ; Fat 3g; Carbohydrate 49g; Protein 17g.

Recipe from Nourished Simply.

Easy Weeknight Taco Stew (Dairy Free)

Makes approximately 4 servings


1 lb 93% lean ground beef

1 packet low sodium taco seasoning

1/2 tsp dried minced garlic

1 cup carrots, diced

1 red bell pepper, diced

1 (10 oz) can diced tomatoes and green chiles, undrained

1/4 cup green onion, sliced


  1. Heat a nonstick skillet to medium high heat and brown the ground beef. Drain.
  2. Add 1 package taco seasoning and 1/2 tsp dried minced garlic. Stir to combine and heat 2 minutes. Transfer the meat to the bottom of a slow cooker.
  3. Add to the slow cooker carrots, red bell pepper and canned tomatoes and green chiles. Cook on low for 4-6 hours. Scoop and serve stew, top with green onion. (Can also complete recipe on stove top if needed – heat until carrots are soft).

Nutrition per serving: Calories 200; Fat 8g; Carbohydrates 9g; Protein 24g.                        

Recipe from Food Coach:

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