Ricotta Enchilada

As much as I would like, I can't claim the recipe below as my own. The original author was Suzi Shaw and sent to me by Susan Maria Leach, from Before & After (Find them on Facebook) and Bariatric Eating. Susan Maria produces some of the finest protein and bariatric supplements on the market today - and certainly the best tasting.. and she just HAPPENS to be an outstanding cook! 

I'm a long time admirer but get no compensation for my endorsement.

Here is the original posting with pictures. 

HIGHLY recommended and pouch-friendly!

Ingredients

• 1½ pounds ground beef (or pork)
• 2 teaspoons ancho chili powder or chili powder
• 2 teaspoons cornstarch
• 1 cup beef stock
• One can refried black beans
• One 15 ounce container ricotta
• 1 large egg
• One 4 ounce can diced green chilies, well drained on a paper towel
• 6 ounces shredded Jack or Cheddar cheese
• ½ cup chopped fresh cilantro
• 1 jalapeño, cut into paper thin slices
• Homemade or canned enchilada sauce. 

Instructions

• Brown the beef in a medium skillet over medium high heat until well browned. 
• Combine the ancho powder, cornstarch and beef stock in a small bowl to dissolve. 
• Add to skillet and stir until gravy is thickened and glossy. 
• Spoon six equal portions of the beef around edges of the baking dish. 
• Stir the refried beans until creamy, add a dollop of beans next to each portion of beef, leaving center of dish open.
• Spoon ricotta into a medium bowl and stir in the egg, green chiles, half of the cheese, and cilantro. 
• Spoon the ricotta mixture into the center of the dish. 
• Pour the enchilada sauce over the top, scatter remaining cheese and the jalapeño slices, bake for 30 to 40 minutes, until dish is bubbling around edges and cheese is golden. 
• Cool for a few minutes until spooning onto plates. 
• Garnish with additional cilantro, if desired.

Cook's Notes:

It would be very simple to swap the refried for cannellini beans, and the enchilada sauce for a good bolognese  - change the cheese to mozzarella, swap the spices and VOILA!  ITALIAN!!  

---dave---

Crockpot Apricot Chicken

Ingredients:

1 1/2 cups sugar free BBQ sauce
1/2 to 3/4 jar of sugar free apricot jam
2 Tbsp soy sauce
2 lbs boneless, skinless chicken (breasts or thighs)

Instructions:

Arrange all ingredients in crock pot
Cook, covered, on high for 4 hours or low for 8 hours

Cook's Notes:
If you like a good smoky flavor, add 1/2 tsp liquid smoke
You can substitute orange marmalade to make "Orange Chicken", but I'm going to recommend against Grape or Strawberry Chicken!

Roasted Parmesan Creamed Onions

If you haven’t tried roasting onions yet, definitely give this recipe a try. A few slices roasted on a pan will be delicious on their own, but I’ve added a little extra goodness to turn this into something a little heartier. How does one make onions hearty? By adding cheese, of course! Roasted onions topped with a cheesy, creamy sauce – WHERE DO WE SIGN UP?!? 

The simple elegance of this dish is reason enough to make it, but the taste is out of this world.



INGREDIENTS

3 sweet onions, peeled and thinly sliced
1 cup heavy cream
1/4 cup white wine
1/2 cup parmesan cheese, grated
4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
1/4 teaspoon cayenne, optional
Kosher salt and freshly ground pepper, to taste


PREPARATION

Preheat oven to 375º F.

Spread onion rings out in a 9x13-inch baking dish, keeping rings and layers intact, then drizzle with olive oil and season generously with salt and pepper.
Place baking dish in oven and roast for 15 minutes, or until softened.
Remove onions from oven and raise temperature to 450º F.
Combine heavy cream, wine, butter, garlic powder and cayenne in a medium saucepan over medium heat and cook until butter is melted and bubbles form on the outside edge of cream.
Remove mixture from heat, then pour over the pre-roasted onions, sprinkling parmesan cheese over all the onions.
Top the baking dish with aluminum foil and bake for another 20 minutes. Remove foil and cook for another 5-10 minutes, or until onions are caramelized and cheese is golden brown.

Remove dish from oven and serve hot. Enjoy!

Chicken Shawarma

"OK Dave, why are you giving me another recipe for something I've never heard of and can't even be sure I'm pronouncing correctly?"

Because the world is FULL of healthy and delicious food that doesn't come from your Grandma's cookbook. 

Today I ask you to join me in a quick trip to the streets of Turkey for a classic street food recipe - and if you can't pronounce "shawarma" (sha-WAR-ma), you can call it "Grilled Spiced Chicken with Garlic Sauce"

And "Quick" is appropriate because you can assemble this in 15 minutes if you do a little prep the night ahead.

This dish is usually cooked on a rotating spit, but the grill, gtill pan or even a skillet works. It is perfect served over quinoa (traditionally couscous) with yogurt, grilled red onions and cucumbers as I am doing tonight, or try it with quinoa (rice) and slivered almond pilaf, or on a pita. It is light, low carb and delicious, the 3 things every bariatric patient strives for.  ENJOY!!

INGREDIENTS:
CHICKEN:1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
1 tablespoons extra virgin olive oil
Juice from 1 medium lemon
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon smoked paprika
¼ teaspoon turmeric
¼ teaspoon curry powder
1/8 teaspoon cinnamon
Pinch red pepper flakes
1 teaspoon kosher salt
Freshly ground black pepper, to taste
GARLIC YOGURT SAUCE:
1 (7-ounce) container 2% Greek yogurt (I like Fage)
2 teaspoons lemon juice
2 garlic cloves, finely minced
1/8 tsp kosher salt
Chopped parsley (for garnish)

DIRECTIONS:

Pound each breast between plastic sheets, to an even thickness, about ½-inch thick. 

Place pounded chicken breasts back into bag and set aside. 

In a medium bowl, combine olive oil and lemon juice. 

Whisk until combined. 

Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again. 

Pour the marinade into a ziptop bag with the chicken, massaging it to evenly coat. 

Refrigerate and marinate for at least 1 hour, up to overnight. 

In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt. 

 Stir to combine and refrigerate until ready to use. 

Over medium-high heat, grill or pan sear the chicken for 3 minutes or until it no longer sticks to the grill/pan. 

Turn the chicken and grill an additional 3-4 minutes. 

 Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. 

 Top each breast with 2 tablespoons sauce and a sprinkle of parsley. 

 Serve.

Cook's Notes:

• Other sides that would work are tomatoes, tahini, olives, feta, or hummus. 
• Harissa would work great to add some spice!
• Excellent when made with chicken thighs