Simple Suppers

Home late and don't want to cook? No problem! Just remember that food is for refueling. You don't have to put hours into making some extravagant. At 8pm this was what I came up with in just such an instance. There is protein (cheese), and produce (cucumber and cranberry/pear compote). It was light in my stomach and kept me from feeling hungry when I went to bed or the other terrible feeling, overfull and uncomfortable! Food doesn't have to have to look like 'a meal', it just has to be tasty and provide you with nutrients.

Cucumber slices
Cheese slices (brie, dubliner, cheddar, gouda are all tastey options - I used brie here)
Compote (cranberry, apricot, orange) or spread (hummus, guacamole, refried beans, baba ganoush [eggplant])

Assemble and ENJOY!!! Easy-peasy!

Supergrains with Pomegranate, Cucumber and Feta

Recipe is from the Holiday Edition of The Plaid Horse, please visit for the whole menu and some great tips on eating behaviors during the holidays or at a party! 

Ingredients:

• 1 cup Supergrain mix (I found this at Whole Foods – you could also purchase all three items independently under the ‘Bob’s Red Mill’ brand)
• 2 cups water
• Seeds from 1 pomegranate (this is messy endeavor and amounts to approx. 1 cup if you buy seeds pre-shelled)
• 1 cucumber, peeled and diced
• 2 tablespoons fresh rosemary chopped
• 4-6 oz feta cheese
• Salt and pepper to taste

Instructions: Boil water, add supergrain mix, and cook 15 minutes until grains are soft and liquid is absorbed, stirring occasionally. When grains are cooked, pour into a bowl, mix in all other ingredients. Serve immediately or chill for a cold side dish.

CBS December Newsletter Recipe: Spinach & Pesto Egg Casserole with Feta

Sara's monthly recipe pick comes from The Pinning Mama

Ingredients/Materials Needed
Non-stick cooking spray
9 x 13 inch casserole dish
Medium sized bowl
Wire wisk
3 cups fresh spinach, chopped
4 cups egg whites
4 Tbsp. prepared pesto
1 cup feta cheese
Salt & pepper
1 cup cherry tomatoes, halved Instructions

1)Set oven to 350°F. Spray the 9x13 casserole dish generously with cooking spray.
2)Spread your chopped spinach into the dish.
3)In a medium sized bowl, whisk together the pesto and egg whites. Stir in half of the feta cheese, salt and pepper and pour the mixture over the spinach.
4)Sprinkle the tomatoes and the remaining feta over the top of the casserole.
5)Bake at 350°F for 30-40 minutes or until the eggs are set (firm).
6)Let cool for 5 minutes, then slice and serve warm.

ENJOY!!

Lentils with pear and gorgonzola

Great for a party, a simple dinner or make ahead for lunch and salad topping for the week, its vegetarian (not vegan) and a great source of protein and fiber!
















1# brown or beluga lentils
1 anjou pear, sliced
1/2 cup Gorgonzola cheese
8-10 fresh thyme sprigs, leaves removed from large stems
salt and pepper
olive oil
pomegranate vinegar (red wine vinegar or champagne vinegar also good subs)


1. Cover lentils with water in saucepot, bring to a boil, reduce to simmer and let cook until lentils are soft (you may have to add more water)
2. When lentils are done, pour into serving bowl. Drizzle with olive oil and vinegar (approx 1/4 cup each), season with salt and pepper and let cool 15min.
3. Top with pear slices, sprinkle thyme and cheese over top. Drizzle with more olive oil.

ENJOY!!

Pasta-less ravioli (a 'patient-created' recipe!)

If you are missing the little Italian stuffed creations called ravioli, one patient came up with a creative way to quench that craving. Give it a try! (It is also acceptable for the puree stage)

1 qt part skim ricotta
2 eggs
pinch of nutmeg
1 cup marinara sauce, heated
grated Parmesan cheese (optional)

1. Heat oven to 375 degrees.
2. In a bowl, mix the ricotta, egg and nutmeg until well blended. Spread in the bottom of a baking dish (9x9 or smaller or a glass pie dish will work as well).
3. Bake until set, approx 10-15 minutes.
4. Meanwhile heat the marinara sauce.
5. When ricotta is set, remove from oven, using a tablespoon or ice cream scoop, scoop out balls of ricotta onto a place. Using the back of a spoon, create a depression in the middle of the ball, fill with sauce and sprinkle cheese over the top if you like!

ENJOY!

Breakfast Bruscetta

This came across my desk from the Fruit and Veggies - More Matters group. I have added a tweak or two to accommodate a bariatric patient.

Serves 4-6

1 ripe avocado
2 medium tomatoes
1 green onion
1/2 cup chopped fresh basil
4 hard boiled eggs, shells removed
1/4 cup part-skim ricotta cheese
whole wheat baguette, sliced or whole wheat crackers
cracked black pepper
1 tablespoon extra virgin olive oil

1. Dice up the avocado, tomato, eggs, and green onion - mix in a bowl with fresh ground black pepper and olive oil. Toss in most of the basil - reserve about 1 teaspoon for garnish.
2. Toast baguette slices then spread ricotta over them (or just spread ricotta on crackers)
3. Top with the avocado mixture and sprinkle with more basil.

ENJOY!!!

Christmas Eve cheese tray

Baked Camebert done with fig jam and phyllo dough (bake at 400F for 15 min, put 2-3 thin slivers of butter on top or egg wash to help it brown)
Italian Monte Veronese (mild)
Raw walnuts
Craisins
Crackers and mini toasts

This was for 5 adults