Evil gal that I am, I cooked my parents dinner the other night and didn't bother to tell them it was all healthy and bariatric style!!!
Everything was fresh and delish! Tequila Lime Chicken, Guacamole, Chile Relleno Puff, Hot Artichoke Dip and Fresh Frozen Melon Berries!!
What?!? So good. And so filling. I think I filled my pouch to the maximum. YUM!
Here we go!!
Tequila Lime Chicken (no picture)
5-6 Chicken breast fillets (bone-in/bone-out)
1 bottle Lawry's Tequila Lime Chicken marinade
1 lime
Soak the chicken breasts in the marinade at least 3 hours prior to serving. Throw them on a pre-heated grill. Squeeze fresh lime over the breasts. Turn the fillets over about 5 minutes into cooking and squeeze more lime on that side. Grill 5 more minutes. The "well-done" factor is to each person's liking. I, personally, prefer mine on the "black" side.
Fresh Frozen Melon Berries (picture #1)
2 pkgs. raspberries
2 pkgs. blackberries
1/2 med. seedless watermelon
2 packets of Splenda
Rinse berries, set aside. Cut watermelon into cubes. Mix berries and melon and Splenda together. Wrap plastic wrap over the bowl and put in the freezer until dessert is served.
Guacamole (picture #2)
4 lg. avacados (Haas are best)
1 pkg. guacamole mix
1 pkg. pre-made pico de gallo
1 lime
This is a really simple recipe. Quarter and scoop all avacados and mash with a fork. Stir in guacamole mix. Stir in pico de gallo. Squeeze in lime. Keep chilled until ready to serve.
Chili Relleno Puff (picture #3)
Vegetable cooking spray
5 eggs
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon dry mustard powder
2 cups cottage cheese
One 7-ounce can diced, mild green chilies
1 cup shredded Jack cheese
1/4 cup shredded cheddar cheese
Preheat oven to 350 degrees. Coat a deep dish pie plate with vegetable cooking spray and set aside.
Beat eggs for 3 minutes until lemon colored. Stir in flour, salt, black pepper, cayenne, mustard powder, cottage cheese, chilies, and Jack cheese until well mixed. Pour into prepared pie plate and sprinkle sharp cheddar over the top. Bake for 30 minutes or until puffy and a knife comes out clean and center is firm. Serve warm or at room temperature. Top, if desired, with avocados, salsa, sour cream, sliced olives, green onions.
Hot Artichoke Dip (picture #4)
Two 14-ounce can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
1 garlic clove, sliced
3/4 cup mayonnaise (I always use Hellmann’s)
Kosher salt and freshly ground black pepper
2 tablespoons panko or plain breadcrumbs
Sliced green onions
Pulse the artichokes, cheese, garlic, and mayonnaise in a food processor to a coarse texture.
Spoon into a decorative shallow baking dish and season with salt and pepper.
Refrigerate until ready to serve.
Preheat oven to 350ยบ F, sprinkle with the breadcrumbs, and bake for 30 minutes, until bubbling and lightly browned.
Sprinkle with scallion tops. Serve with Toasted Pita Crisps.
**Tips and Tricks**
Anything that has a pureed texture-- I throw in my magic bullet. That thing really is magic.
Anyway, this dinner was great. My parents loved it and felt good about eating it! We each had under 800 calories and a great time doing it. Half of a great dinner is the company you share it with.
Thanks Mom and Dad!
