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

 

Fun recipes to bring to barbeques or to serve when hosting one!

Creamy Artichoke Dip

Makes 15 servings

Ingredients

3 garlic cloves

18 ounces frozen artichoke hearts, thawed

2/3 cup plain 2% reduced-fat Greek yogurt

4 ounces silken tofu

1 1/2 ounces shredded Parmesan cheese, divided (about 2/3 cup)

4 ounces 1/3-less-fat cream cheese

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

Directions

  1. Preheat oven to 350°F.
  2. Add garlic to food processor and pulse until minced. Add half of artichoke hearts, yogurt, tofu, 1/3 cup Parmesan cheese, and cream cheese. Blend until smooth. Transfer to a medium bowl.
  3. Roughly chop remaining artichokes; fold into yogurt mixture. Add salt, black pepper, and cayenne.
  4. Divide dip among 4 (8-ounce) ramekins. Top evenly with remaining 1/3 cup Parmesan. Bake at 350°F until bubbly, about 30 minutes. Turn broiler to high; cook until tops are golden, about 5 minutes. Serve warm.

Nutrition per serving(1/4 cup): Calories 61; Fat 3g; Carbohydrate 4g; Protein 4g.

Recipe from Cookinglight.com: http://www.cookinglight.com/recipes/creamy-artichoke-dip

 Three tacos with chicken, tomatoes, onions and cheese

Buffalo Chicken Tacos

Makes 8 servings

Ingredients

1 cup thinly sliced celery

1 cup thinly sliced baby bell peppers

(from 3 small peppers)

3 tablespoons fresh lemon juice

1/2 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

2 tablespoons chopped fresh cilantro, plus more for garnish

2 tablespoons unsalted butter, melted

2 tablespoons unsalted ketchup

2 teaspoons hot sauce (such as

Franks RedHot), plus more for serving

1 tablespoon extra-virgin olive oil

1 pound boneless, skinless chicken breasts, thinly sliced

1/4 cup reduced-fat sour cream

1 tablespoon crumbled blue cheese

8 corn tortillas, toasted

Directions

  1. Combine celery, bell peppers, and lemon juice in a medium bowl. Stir in 1/4 teaspoon salt and ¼ teaspoon black pepper. Let stand at room temperature 10 minutes. Toss with cilantro.
  2. Meanwhile, stir together butter, ketchup, and hot sauce in a large bowl.
  3. Heat oil in a large nonstick skillet over medium-high. Add chicken, and cook until lightly browned on all sides, 3 to 4 minutes. Sprinkle with remaining 1/4 teaspoon salt and remaining ¼ teaspoon black pepper. Add chicken to hot sauce mixture; toss to coat.
  4. Stir together sour cream and blue cheese. To assemble tacos, spread 1 1/2 teaspoons of the sour cream mixture on each tortilla. Divide chicken and celery mixture evenly among tortillas; top with cilantro and hot sauce.

Nutrition per serving (1 taco): Calories 190; Fat 8 g; Carbohydrates 15 g: Protein 15 g.             

Recipe from Cookinglight.com: http://www.cookinglight.com/recipes/buffalo-chicken-tacos.

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