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Life after Bariatric Surgery Group  Recipes of the Month – July 2021

Watermelon Caprese Salad

Serves 6

Ingredients

4 ounces fresh mozzarella, cut into 1/2-inch pieces

¼ teaspoon salt

¼ teaspoon ground pepper

4 cups cubed seedless watermelon

¼ cup thinly sliced fresh basil

1 tablespoon best-quality balsamic vinegar or balsamic glaze (see Tip)

1 tablespoon extra-virgin olive oil (Optional)

Directions

  1. Stir mozzarella, salt and pepper together in a medium bowl. Add watermelon and basil; toss to combine. Drizzle with balsamic vinegar (or glaze) and olive oil (if desired).

Tip: Balsamic glaze is balsamic vinegar that’s cooked until it’s very thick. Look for it with other vinegars in well-stocked supermarkets. Or make balsamic glaze yourself by boiling 1 cup balsamic vinegar in a small saucepan over medium-high heat until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. Let cool before using some in this dish and refrigerating the rest for another use.

Nutrition per serving (3/4 cup) Calories 89; Fat 4g; Carbohydrates 9g: Protein 5g; Sodium 225mg.

Recipe from: EatingWell.com. June 2021. Article: 16 Watermelon Salad Recipes That Are Bright and Fresh.

https://www.eatingwell.com/recipe/280969/watermelon-caprese-salad/

Baked zucchini fries on a white square plate

Parmesan-Rosemary Baked Zucchini Fries

Serves 4

Ingredients

Olive oil cooking spray

⅓ cup all-purpose flour

3 large egg whites

1 tablespoon water

1 cup panko breadcrumbs, preferably whole-wheat

¼ cup grated Parmesan cheese

2 teaspoons chopped fresh rosemary

½ teaspoon salt

½ teaspoon ground pepper

1-pound zucchini and/or summer squash (about 2 medium), cut into 1/2-by 4-inch sticks

Directions

  1. Preheat oven to 425°F. Line a rimmed baking sheet with foil. Place a wire rack on top and coat with cooking spray. (Or to air-fry, see Tip.)
  2. Place flour in a shallow dish. Whisk egg whites and water in another shallow dish until foamy. Combine breadcrumbs, Parmesan, rosemary, salt and pepper in a third shallow dish. Working in batches, toss zucchini (or summer squash) in the flour to coat. Dip in the egg white, shaking off the excess. Toss in the breadcrumb mixture, pressing to adhere. Transfer to the wire rack, spacing the fries close together without touching. Coat the fries with cooking spray.
  3. Bake until golden and crispy, flipping once halfway, 20 to 25 minutes. Serve immediately.

Nutrition per serving (3/4 cup) Calories 110; Fat 2g; Carbohydrates 16g: Protein 7g; Sodium 403mg.

Recipe from: Eating Well Magazine, July/August 2021. Article: Eat More Veg! https://www.eatingwell.com/recipe/7904660/parmesan-rosemary-baked-zucchini-fries/.

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