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I tried a recipe tonight that I wanted to share
I'ts Egg Drop Soup and I am pretty sure any one of us could get it down
It's easy to make,inexpensive and you can improvise with some of the ingredients
For example I used regular pepper and mushrooms and a plain onion with frozen spinach and everything turned out great.
I am always on the lookout for recipes that give a huge bang for the buck nutritionally so to speak.
This soup has 14 grams of protien (probably more if you throw another egg in) and only 80 calories.
http://www.doctoroz.com/egglands-videos/egg-drop-soup
Does anyone else have a favorite high protien low cal reciepe they would like to share?
I'ts Egg Drop Soup and I am pretty sure any one of us could get it down
It's easy to make,inexpensive and you can improvise with some of the ingredients
For example I used regular pepper and mushrooms and a plain onion with frozen spinach and everything turned out great.
I am always on the lookout for recipes that give a huge bang for the buck nutritionally so to speak.
This soup has 14 grams of protien (probably more if you throw another egg in) and only 80 calories.
http://www.doctoroz.com/egglands-videos/egg-drop-soup
Does anyone else have a favorite high protien low cal reciepe they would like to share?
iveyrow-
you are right that soups "slide" right through the pouch and count as liquids in this situation. But it has great protein and the extra egg would add 7 grams more to the protein count. That's ok. But I was also told to limit soups to not eating them all the time. Because they do just slide out and won't make you feel full. They are very easy to overeat, and some are high in calories and fat. So when looking at soups you want to pick one that is a "big bang for the buck" as hope said. With lots of protein and lower calories. As you get farther out we want to pick denser proteins, because staying full for as long as possible and staving off hunger is a big priority. Especially for me now, since I can eat a lot more at 16 months post op.
It;s easy and the protien especially with the extra egg cannot be beat (for 80 calories which is not going to break anyones calorie budget)
I have to admit it is not a meal but rather a quick way to boost protien in a snack.
I think it might be good for the lucky ones who just don't get that hungery or beginners who need the protien as well
But.... if anyone has a great one that they like to share
I am all ears : ).
This is more substancial (less of a slider food)
low calorie and low carb , high protien.
I will try to do it from memory as I can not find the link.
Egg Foo Young
6-8 eggs beaten
I package of bean sprouts
Mushrooms
shallots
meat of chioce if desired (shrimp,chicken,pork)
1 cup low sodium chicken broth.
low sodium soy sauce
teaspoon of cornstarch.
Olive oil cooking spray (any kind really)
Begin spraying your pan and cooking your mushrooms onions and meat as desired.
In the beaten egg mixture you will place your bean sprouts then pour into the pan over the meat and veggies. (mix together quickly cover and let set)
Use about a cup
of chicken broth, soy sauce to flavor and bring to a boil... mix in the cornstarch to thicken,
Pour the sauce over your set Foo Yong and there you have it
Egg foo yong
Low cal. low carb and plenty of protien.
This is my favorite egg recipe of all time.
I just got home from shopping (I must admit I LOVE grocery shopping) so I'll keep these recipes for later this week! But I have a lemon chicken thing I make and it is very moist and it seems to be helping me transition into real meat!
Ingredients:
Chicken breasts (on bone with skin)
Lemons 3-4 sliced
Herbs D'Provence
Garlic thinly sliced
S & P
Preheat over for 375. Rinse chickens well. Lift up the skin and place pieces of garlic over the breast (to taste) then add lemon slices. Flip the chicken over and season to taste with S & P and Herbs. Place the chicken (breast side up) on some lemon slices. Season the chicken breasts to taste (I'm pretty heavy handed on the spices) then top with whatever lemon slices you have left on hand.
Cook about 40 minutes or so.
My oven is old so it's off a bit. I tend to cook this on higher heat because it seals in the juices. Remove all the lemons and I don't eat chicken skin however my bf loves it if I let 'em alittle crispy for him.
: )
Colleen
I have tons of spices but not this.
Is there anything I can use as a substtute?